Steamed fish with flour(fen zheng hui yu )

Steamed fish with flour

Raw materials for steamed fish

750 grams of Huiyu, 100 grams of fried japonica rice flour, 1 lotus leaf, 20 grams of Shaojiu, 20 grams of soy sauce, 6 grams of Douban sauce, 1.5 grams of salt, 10 grams of sugar, 15 grams of green onion, 10 grams of ginger and 10 grams of sesame oil.

The process of steamed fish with flour is as follows:

Wash the fish, remove the fish from both sides and cut into small rectangular pieces (about 4cm). Put the pot on the fire, add water to boil, add Shaojiu, refined salt, scallion and ginger, then pour the fish into the pot, scald slightly, take out, soak in water for a while and wash. Mash the bean paste into a bowl, add Shaojiu, soy sauce, sugar, onion and ginger to make the sauce. Take out the fish, drain the water and put it into a bowl to mix and marinate. Then mix in the fried rice flour and pour sesame oil. Cut the lotus leaves into a round shape and put them in a boiling water pan to be slightly hot. Then take them out and spread them in a small cage. Then put the salted fish back into the cage and steam them for 5 minutes. Take them out and put them on the table.

The characteristics of steamed fish are as follows

Steamed with lotus leaves, the fish is tender and tender, which is a summer dish. It also has the effect of Tonifying the middle and Qi, invigorating the spleen and appetizing, and clearing Yin.

Steamed fish with flour

Steamed fish with flour is a famous local traditional dish in Jiangsu Province. The main material of steamed fish is fish. The main cooking method is steamed vegetables. The taste is salty and fresh. Steamed with lotus leaves, the fish is tender and tender, which is a summer dish. It also has the effect of Tonifying the middle and Qi, invigorating the spleen and appetizing, and clearing Yin.

Raw materials

Back to 750 grams of fish. Fried japonica rice flour 100g, lotus leaf 1. Shaojiu 20g, soy sauce 20g, Douban sauce 6G, salt 1.5g, sugar 10g, onion 15g, ginger 10g, sesame oil 10g.

Production process

Remove the fish from both sides and cut into small rectangular pieces (about 4cm). Put the pot on the fire, add water to boil, add Shaojiu, refined salt, scallion and ginger, then pour the fish into the pot, scald slightly, take out, soak in water for a while and wash. Smash the bean paste into a bowl, add Shaojiu, soy sauce, sugar, onion and ginger to make the sauce. Take out the fish, drain the water and put it into a bowl to mix and marinate. Then mix in the fried rice flour and pour sesame oil. Cut the lotus leaves into a round shape and put them in a boiling water pan to be slightly hot. Then take them out and spread them in a small cage. Then put the salted fish back into the cage and steam them for 5 minutes. Take them out and put them on the table.

nutritive value

Rice - the lysine content in rice is very low. If it can't be supplemented from other foods, the utilization rate of protein in rice based people will be reduced, which will not only affect the growth of children, but also affect the metabolism of adults

Whitefish whitefish is a general term for fish with long and narrow body. There are many kinds of whitefish. However, this kind of fish has one common feature, that is, they can grow and reproduce in rivers, lakes, ponds, flowing water and still water. They are highly sensitive and live

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Chinese PinYin : Fen Zheng Hui Yu