Steamed crucian carp(qing zheng ji yu )

Steamed crucian carp method:

Raw materials for steamed crucian carp

1 Carassius auratus (about 250g); 1 red pepper; 1 yellow pepper; 3 chives; 1 ginger

Seasoning for steamed crucian carp

20 g edible oil, 1 / 2 tbsp lard (15 g), 2 tbsp sesame oil (6 g), 2 tbsp cooking wine (6 g), 1 tbsp fish sauce (30 g), 1 tbsp pepper (3 G)

Process of steamed crucian carp:

1. Kill and wash the fish, put the knife on both sides of the fish and put it on the greased plate; wash and shred the pepper; wash and slice the ginger; shred one scallion after washing, and knot the other two into scallions;

2. Pour cooking wine, fish sauce, lard and pepper into plate, add onion and ginger, steam for 10 minutes;

3. After the fish is steamed, take out the scallion and ginger, and sprinkle the shredded chili and scallion on the fish;

4. Heat the sesame oil and edible oil in the frying pan and pour them on the fish.

The characteristics of steamed crucian carp are as follows

The taste is light and the fish is fresh and tender.

Do steamed crucian carp need to pay attention to:

Because of the saltiness and freshness of fish sauce, there is no need to put salt and monosodium glutamate.

Steamed crucian carp

Steamed crucian carp is a famous traditional dish of Sichuan Province, which is made of crucian carp. Crucian carp has the functions of replenishing qi and strengthening spleen, eliminating stomach yin, diuresis and detumescence, clearing away heat and toxin, and has the effect of lowering cholesterol. Crucian carp can be used to treat aphthous ulcer, ascites, milk and other diseases. Eating crucian carp often can prevent hypertension, arteriosclerosis, coronary heart disease, and is very suitable for obese people.

After this dish is made, the fish is tender and delicious, and the taste is especially good. "Steamed crucian carp" has become the first Shanghai famous dish of Dexing Museum.

Manufacturing materials

Ingredient: crucian carp (400g)

Accessories: fat meat (50g), ham sausage (50g), bamboo shoots (50g), dried mushrooms (25g)

Seasoning: salt (5g), cooking wine (25g), scallion (25g), ginger (15g), monosodium glutamate (1g), white granulated sugar (10g), vinegar (15g), vegetable oil (20g)

Production technology

1. Clean the crucian carp and cut the lines on its two sides with oblique knife; 2. Cut the fat meat, ham and winter bamboo shoots into rectangular pieces, half of the scallion into sections, half of the scallion into minced pieces, ginger into slices, parsley into minced pieces, and mushrooms into two parts;

3. Put the crucian carp into the boiling water, scald it, take it out, drain the water, add cooking wine (part) and salt to marinate it;

4. Take another pot and add oil. When it's seven minutes hot, add chopped green onion and ginger and saute until fragrant. Then pour them on the fish;

5. After winter bamboo shoots, mushroom soup and ham are placed on the fish, onion and ginger are placed on the top, salt, cooking wine, monosodium glutamate and soup are added and steamed for 15 minutes;

6. Pick out the scallion and ginger slices.

practice

Ingredients: 1 Carassius auratus (about 250g), 1 red pepper, 1 yellow pepper, 3 chives, 1 ginger

20 g edible oil, 1 / 2 tbsp lard, 2 tbsp sesame oil, 2 tbsp cooking wine, 1 tbsp fish sauce and 1 tbsp pepper;

Method:

1. Kill and wash the fish, draw a knife on both sides of the fish and put it on the oiled plate;

2. Wash and shred pepper;

3. Wash and slice ginger;

4. After cleaning, one scallion is cut into shreds, and the other two are made into scallion knots;

5. Pour cooking wine, fish sauce, lard and pepper into the plate, add onion and ginger, steam for 10 minutes;

6. After the fish is steamed, take out the scallion and ginger, and sprinkle the shredded chili and scallion on the fish;

7. Heat sesame oil and cooking oil in a frying pan and pour them on the fish.

characteristic:

The taste is light and the fish is fresh and tender.

Chef one touch:

Because of the saltiness and freshness of fish sauce, there is no need to put salt and monosodium glutamate.

Practice 2

Manufacturing materials

Main materials

A crucian carp (about 500g)

accessories

Appropriate amount of onion, ginger, soy sauce, salt and oil

Procedure

1. Material: 1 Carassius auratus

2. Spread ginger slices and scallions on the steamed fish plate

3. Remove the scales and viscera of crucian carp, scrape the black film inside the belly, apply a small amount of salt to the inside and outside of the fish, and spread ginger slices on the fish. For the plump crucian carp, of course, keep the eggs. They are delicious

4. After boiling, put the fish in the pot, steam for 8 minutes over medium heat, and steam for 2 minutes after turning off the heat

5. Turn off the heat and pour out the juice of the steamed fish

6. Heat up the oil, add soy sauce, ginger slices and shredded green onion, boil and pour on the fish

Come on, eat while it's hot. It's very sweet!

Tips

1. I like to use medium fire, because I feel that if I use high fire, it is easy to cause that the place with thick meat on the back of the fish is not ripe, and the part of the fish belly has rotted; 2. The time is not the same, the size of the fish is different, and the firepower of each stove is different, so I have to decide the length of time according to my own actual situation. It is very important to steam for 2 minutes after turning off the fire; 3 Some people like to use the fish juice of steamed fish to cook seasoning with soy sauce, while others pour it out. You like it! My home is poured out, because the juice has fishy smell after all, and my big pig doesn't like it. I don't care about it personally. 4. The last step of steaming fish is to pour hot oil. We must boil the raw oil, soy sauce, ginger and scallion together, and immediately pour it on the fish. Only in this way can the steamed fish be fresh, sweet and delicious!

nutritive value

Crucian carp: crucian carp has the functions of Invigorating Qi and spleen, eliminating stomach yin, diuresis and detumescence, clearing heat and detoxification, and has the effect of reducing cholesterol; with crucian carp, it can treat aphthous ulcer, ascites, water emulsion and other diseases, often eat crucian carp, it can prevent and treat hypertension, arteriosclerosis, coronary heart disease, it is very suitable for fat people to eat.

Fat meat: fat meat contains a variety of fatty acids, which can provide very high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; but fat pork has high cholesterol and fat content, so it is not suitable to eat more, while fat people and those with high blood fat are not suitable to eat.

Ham sausage: ham sausage contains protein, fat, carbohydrate, various minerals, vitamins and other nutrients for human body. It also has the advantages of high absorption rate, good palatability, strong satiety and so on. It is also suitable for processing into a variety of delicacies. The ham sausage contains nitrite and other additives, and should not be eaten more.

Winter bamboo shoot: winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. But winter bamboo shoots contain more calcium oxalate, children, suffering from urethral calculi, nephritis people should not eat more.

Lentinula edodes (dried): Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins; Lentinula edodes contains a kind of maltitol which is deficient in common vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of the human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc.

Energy component

·Heat (1255.28 kcal)

·Vitamin B6 (0.03 mg)

·Protein (85.06 g)

·Fat (80.84 g)

·Pantothenic acid (0.10 mg)

·Carbohydrate (47.94 g)

·Folic acid (14.00 μ g)

·Dietary fiber (9.03 g)

·Cholesterol (603.00 mg)

·Vitamin A (98.95 μ g)

·Vitamin K (1.75 μ g)

·Carotene (85.50 μ g)

·Thiamine (0.43 mg)

·Riboflavin (0.98 mg)

·Nicotinic acid (17.48 mg)

·Vitamin C (6.60 mg)

·Vitamin E (18.83 mg)

·Calcium (377.40 mg)

·Phosphorus (997.09 mg)

Chinese PinYin : Qing Zheng Ji Yu