Black carp with chrysanthemum(ju hua qing yu )

Chrysanthemum black carp method:

Raw materials for making chrysanthemum black carp

One section of herring with skin (weighing about 350 grams), 6 grams of refined salt, 150 grams of sugar, 100 grams of tomato sauce, 7.5 grams of fragrant vinegar, 10 grams of green onion, 10 grams of garlic, 80 grams of dry starch, 75 grams of pork soup, 40 grams of starch, 10 grams of sesame oil and 1500 grams of cooked lard (about 200 grams).

Processing steps of chrysanthemum black carp:

1. Slice the fish skin downward with a knife. Cut the fish skin with 4 knives each. Cut the fish skin into 10 pieces. Then cut the fish pieces straight to the skin (the knife distance is about 0.7 cm, the skin can't be broken). Stick the dry starch and shake off the remaining powder to make the fish green. Put vinegar, sugar, refined salt, ketchup, pork soup and water powder into a bowl, and mix them into seasoning.

2. Heat the pan over a high heat, ladle in the cooked lard, and when it is 70% hot, shake the green body of the chrysanthemum fish, put the skin down into the oil pan, fry until it is yellow, then take out and put it on the plate. Heat the frying pan over a high heat, ladle in 25g of cooked lard, stir fry the onion and garlic until fragrant, pour in the sauce, mix well, pour in 15g of cooked lard and sesame oil, and pour on the chrysanthemum fish.

Characteristics of chrysanthemum black carp:

Vivid color, color of jujube, sweet and sour taste, excellent wine.

Black carp with chrysanthemum

Chrysanthemum herring is a traditional local dish in Hunan Province, which belongs to Hunan cuisine. Vivid color, color of jujube, sweet and sour taste, excellent wine. The meat of black carp is thick and tender, delicious, rich in fat, with large and few spines. It is the top grade of freshwater fish. In addition to 19.5% protein and 5.2% fat, black carp also contains calcium, phosphorus, iron, B1, B2 and trace element zinc. Adults need 12-16 grams of zinc per day, while adolescents need more zinc.

brief introduction

Dish name: Chrysanthemum black carp.

Category: hot food.

Cuisine: Hunan cuisine.

Basic features: vivid color, jujube red color, sweet and sour taste, excellent wine.

Manufacturing materials

One section of herring with skin (weighing about 350 grams). Seasoning: 6 g refined salt, 150 g Sugar, 100 g tomato sauce, 7.5 g vinegar, 10 g green onion, 10 g garlic, 80 g dry starch, 75 g pork soup, 40 g Lake powder, 10 g sesame oil, 1500 g cooked lard.

Production method

1. Cut the fish skin with 4 knives each, and cut it into 10 pieces. Then cut the fish pieces straight to the skin (the knife distance is about 0.7 cm, the skin can not be broken). Stick dry starch on the fish, shake off the remaining powder, and make the fish green. Put vinegar, sugar, refined salt, ketchup, pork soup and water powder into a bowl, and mix them into seasoning.

2. Heat the pan over a high heat. Ladle in the cooked lard. When it is 70% hot, shake the green body of chrysanthemum fish. Put the skin down into the oil pan. When it is deep fried until it is yellow, take it out and put it on a plate. Heat the frying pan over a high heat, ladle in 25g of cooked lard, stir fry the onion and garlic until fragrant, pour in the sauce, mix well, pour in 15g of cooked lard and sesame oil, and pour on the chrysanthemum fish.

Key points of production

Heat the pan over a high heat. Ladle in the cooked lard and heat it to 70% heat. The skin of the fish should face down.

nutritive value

Black carp is smooth in nature and sweet in taste. It can return to the spleen and stomach channels. It has the functions of Supplementing Qi, tonifying deficiency, strengthening spleen, nourishing stomach, removing dampness, expelling wind and diuresis. It can also prevent pregnancy edema. It is beneficial to Qi dampness, harmony, malaria, liver and stomach; it is mainly used for foot dampness, boredom, malaria, blood drenching and so on. Its gall taste is bitter, cold, toxic, can diarrhea heat, anti-inflammatory, eyesight, back Yi, topical indications red eye swelling, conjunctivitis, Yi Zhang, throat, sudden deafness, sores, white alopecia and other diseases; oral administration can treat tonsillitis.

Edible value

The meat of black carp is tender and delicious, and its protein content is higher than that of chicken. It is the top grade of freshwater fish. They are mainly sold fresh. Smoked products, fermented grains, canned black carp in oil and fried black carp in eggplant juice are also very popular.

Black carp is an important economic fish in China. The meat is tender and delicious, especially in winter. It has 15.8-19.5 G protein, 2.6-5.2 g fat, 96-125 kcal calories, 25-72 mg calcium, 171-246 mg phosphorus, 0.8-0.9 mg iron, 0.13 mg thiamine, 0.12 mg riboflavin and 0.17 mg nicotinic acid per 100 g edible part.

The meat of black carp is sweet, smooth and nontoxic. It is beneficial to damp, harmony, malaria, liver, eye and stomach. It is mainly used for foot Qi dampness, boredom, malaria and blood drenching. Its gall taste is bitter, cold, toxic, can diarrhea heat, anti-inflammatory, eyesight, back Yi, topical indications red eye swelling, conjunctivitis, Yi Zhang, throat, sudden deafness, sores, white alopecia and other diseases; oral administration can treat tonsillitis. As bile is poisonous, it should not be taken indiscriminately. Excessive swallowing of herring gall will lead to poisoning. After half an hour, mild cases will have nausea, vomiting, abdominal pain and watery stool; severe cases will have coma, oliguria, anuria, blurred vision and yellow sclera after diarrhea, followed by commotion, convulsion, closed teeth, stiff limbs, white foam in mouth, eye movement and deep breathing. If the treatment is not timely, it will lead to death.

Suitable population

1. It is suitable for people with edema, hepatitis, nephritis, beriberi and weak feet; it is suitable for people with weak spleen and stomach, deficiency of Qi and blood, malnutrition; it is suitable for people with hyperlipidemia, hypercholesterolemia and arteriosclerosis.

2. It is not suitable for those with spleen and stomach heat, and should be avoided for those with pruritus, internal heat, urticaria and tinea.

The food is mutual restraint

Don't eat with plum; don't fry black carp with beef or mutton oil; don't eat with Schizonepeta tenuifolia, Atractylodes macrocephala and Atractylodes lancea.

Efficacy of dietotherapy

Black carp

The protein content and fat content of black carp were 19.5% and 5.2%, respectively. In addition, there are calcium, phosphorus, iron, B1, B2 and trace element zinc. Adults need about 12-16 grams of zinc a day, and the amount needed in adolescence increases accordingly.

Zinc is an important component of enzyme protein, which is closely related to gonad, pancreas and encephaloptosis. The zinc content in human body only accounts for three parts per 100000, but once it is insufficient, it often leads to the decrease of olfactory sense, mental depression and "intelligence quotient (I.Q), an index of intelligence". In addition, there will be insufficient growth height, wound healing and other lesions.

The meat of herring is smooth in nature and sweet in taste.

It has the effects of Supplementing Qi, tonifying deficiency, invigorating spleen, nourishing stomach, removing dampness, expelling wind and promoting diuresis, and can also prevent pregnancy edema.

Pepper

Pepper, also known as pepper, sea pepper, capsicum, spicy horn, Qinjiao, is a kind of Solanaceae Capsicum plants. Capsicum is an annual or perennial herb

Botany. The fruit is usually conical or oblong, green when immature, and bright red, yellow or purple when mature, with red being the most common

. Capsaicin is contained in the skin of pepper fruit. It can increase appetite. The content of vitamin C in pepper is the first in vegetables.

1. Appetizer. Pepper can promote the secretion of digestive juice and increase appetite.

2. Warm stomach and dispel cold. According to food Materia Medica, pepper can warm the spleen and stomach. If you have vomiting, diarrhea, stomachache and other symptoms in case of cold, you can

Eat some pepper properly.

3. Promote blood circulation. Pepper has certain properties, so it can "remove wind, sweat, phlegm, dehumidification." With modern medical explanation, it is possible

Promote blood circulation, improve fear of cold, frostbite, vascular headache.

4. Skin beauty. Capsicum can promote hormone secretion and improve skin condition. Many people think that eating spicy food will lead to acne, but it's not pepper

Questions. Only their own love acne physique, eating pepper will add fuel to the fire.

5. Reduce fat and lose weight. Capsaicin can accelerate fat decomposition, rich dietary fiber also has a certain role in reducing blood lipid.

6. Pain relief and heat dissipation. Pepper is warm in nature. It can reduce body temperature and relieve muscle pain through sweating, so it has strong antipyretic and analgesic effect. beautiful

Chinese studies have found that capsaicin can reduce the neurotransmitters that convey pain, making people feel less pain.

7. Fight cancer. Capsaicin can accelerate cancer cell death without damaging healthy cells.

8. Protect the heart. Eating pepper often can effectively delay the development of atherosclerosis.

9. Lower blood pressure. Capsaicin can reduce blood pressure, according to the latest British animal experiment.

10. Good for diabetes. Capsaicin can alleviate some symptoms of type 1 diabetes.

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Chinese PinYin : Ju Hua Qing Yu