Lotus crucian carp(fu rong ji yu )

How to make lotus crucian carp

Raw materials for making Furong crucian carp

2 pieces of fresh crucian carp, 750 grams, 0.5 grams of pepper, 5 egg white, 25 grams of green onion, 15 grams of cooked lean ham, 15 grams of ginger, 50 grams of Shaojiu, 5 grams of chicken white, 15 grams of chicken oil, 2 grams of monosodium glutamate.

The processing steps of Furong crucian carp are as follows:

1. Remove the scales, gills and viscera of crucian carp, wash them, cut off the head and tail of crucian carp obliquely, put them on the plate together with the body of crucian carp, add Shaojiu and smashed scallion and ginger, steam them in the cage for 10 minutes, take them out, keep the head and tail and the original soup still, and remove the fish with a knife.

2. Break up the egg white, add fish, chicken soup and original fish soup, add refined salt, monosodium glutamate and pepper, mix well, put half into the soup bowl, steam until half done, take out, pour the other half on it, steam until done, that is, Furong crucian carp, and steam the fish head and tail at the same time.

3. Take out the head and tail of the fish. Put the head and tail of the fish into the shape of a fish. Sprinkle with minced ham and scallion, and pour in chicken oil.

The characteristics of Furong crucian carp are as follows

Crucian carp (Carassius auratus) is a kind of small and widely adapted fish, which is widely distributed in all water systems of China except the Qinghai Tibet Plateau. It likes to live in shallow rivers and lakes with many aquatic plants. In different areas, the growth rate of crucian carp is different. The growth rate of crucian carp in the middle and lower reaches of the Yangtze River is generally about 250 grams, and that of the big one can reach 1250 grams. Crucian carp is produced in all seasons, and the meat quality is the best in spring and winter. Dongting Lake area is rich in purse crucian carp. It is fat and plump. It looks like a purse. It is tender, sweet and delicious. It is the top grade of fish. This dish is mainly made of poached crucian carp and steamed with egg white. It tastes fresh and tender. It is a famous traditional dish in Hunan Province.

When making lotus crucian carp, you should pay attention to:

Crucian carp can't be steamed for a long time. It takes 10 minutes. The steamed time is too long. The meat is dead and soft. It's not easy to separate and the taste is lost.

Lotus crucian carp

Furong crucian carp is a famous traditional dish in Hunan Province. Steamed with fish and egg white, the taste is fresh and tender.

Introduction to dishes

Characteristics of dishes

1. Crucian carp (Carassius auratus) is a kind of small and widely adapted fish, which is widely distributed in all water systems of China except the Qinghai Tibet Plateau. It likes to live in shallow rivers and lakes with many aquatic plants. In different areas, the growth rate of crucian carp is different. The growth rate of crucian carp in the middle and lower reaches of the Yangtze River is generally about 250 grams, and that of the big one can reach 1250 grams. Crucian carp is produced in all seasons, and the meat quality is the best in spring and winter.

2. Dongting Lake area is rich in purse crucian carp. It is fat and plump. It looks like a purse. It is tender, sweet and delicious. It is the top grade of fish. This dish is mainly made of poached crucian carp and steamed with egg white. It tastes fresh and tender. It is a famous traditional dish in Hunan Province.

Cuisine

Hunan cuisine

History and culture

1. Crucian carp (Carassius auratus) is a kind of small and widely adapted fish, which is widely distributed in all water systems of China except the Qinghai Tibet Plateau. It likes to live in shallow rivers and lakes with many aquatic plants. In different areas, the growth rate of crucian carp is different. The growth rate of crucian carp in the middle and lower reaches of the Yangtze River is generally about 250 grams, and that of the big one can reach 1250 grams. Carassius auratus is produced in all seasons, with the best quality in spring and winter;

2. Dongting Lake area is rich in purse crucian carp. It is fat and plump. It looks like a purse. It is tender, sweet and delicious. It is the top grade of fish. This dish is a famous traditional dish in Hunan Province, which is mainly made of poached crucian carp and steamed with egg white.

practice

Make food

Ingredient: 750g crucian carp

Accessories: egg white 50g, ham 15g

Seasoning: 1 g pepper, 20 g shallot, 15 g ginger, 50 g yellow rice wine, 5 g salt, 15 g chicken oil, 2 g monosodium glutamate

Production process

1. Remove the scales, gills and viscera of crucian carp, wash them, cut off the head and tail of crucian carp obliquely, put them on the plate together with the body of crucian carp, add Shaojiu and smashed scallion and ginger, steam them in the cage for 10 minutes, take them out, keep the head and tail and the original soup still, and remove the fish with a knife.

2. Beat the egg white, add fish, chicken soup, fish original soup, add salt, monosodium glutamate, pepper, mix well, put half into the soup bowl, steaming until half cooked, take out, the other half on top, steaming on the cage, that is, Furong crucian carp, at the same time, fish head, tail steaming.

3. Take out the head and tail of the fish. Place the head and tail of the fish in the shape of fish. Sprinkle with minced ham and scallion. Pour in chicken oil.

matters needing attention

Crucian carp can't be steamed for a long time. It takes 10 minutes. The steamed time is too long. The meat is dead and soft. It's not easy to separate and the taste is lost.

Practice 2

Ingredients

Main materials

Two crucian carp

2 egg white

Excipient sesame oil

Moderate salt

Moderate amount of Shaojiu

Appropriate amount of green onion

Moderate amount of ginger

Pepper in moderation

appropriate amount

Proper amount of chicken essence

Right amount of red pepper

Appropriate amount of coriander

step

< I1. < / I prepare the ingredients.

< I2. < / I remove the dirt and scale of crucian carp, wash and cut off the head and tail.

< I3. < / I put the cut fish on the plate again, add onion, ginger and Shaojiu.

Steam the water in the steamer for ten minutes.

< i5. < / I turn off the heat and simmer the steamed fish, then open the lid and let it warm.

< I6. < / I pull out the scallion and ginger, keep the head and tail of the fish still, take out the fish body, remove the spines, and take out the fish meat for standby,

Beat the egg white well.

< I8. < / I put the fish soup on the steamed fish plate, a little chicken essence, salt, pepper and water in the egg white and beat well.

< i9. < / I add the picked fish.

< I10. < / I pour half of the fish egg white into the small soup bowl and continue to steam in the steamer.

Steam until most of it solidifies, take it out and place the head and tail on it.

Then pour in the remaining half of the egg white and steam.

< i13. < / I take out the steamed fish, sprinkle coriander leaves on the surface, and garnish with red pepper rings.

< i14. < / I pour in a little sesame oil for flavoring.

Tips

1. Crucian carp must be treated clean, gills, abdominal black film must be removed. 2. For steamed fish, sprinkle some of your favorite materials on the surface to enhance flavor and color. 3. Water. I put about one and a half eggs.

nutritive value

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.

egg-white

Egg white is rich in protein, 8 kinds of amino acids and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the slightly acidic skin, and prevent bacterial infection. In addition, egg white also has the effect of clearing away heat and toxin. Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging. Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Food Guide

The recipe is complementary

Crucian carp: crucian carp should not be eaten with garlic, granulated sugar, mustard, sea cucumber, honey, wax gourd, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish. Egg white: egg white can not be eaten with sugar, soybean milk and rabbit meat.

Carassius auratus and pheasant: the same food will have biochemical reactions! Harmful to human body! In the compendium of Materia Medica by Li Shizhen of Ming Dynasty, "crucian carp and chicken eat together to produce carbuncle." Crucian carp is warm and sweet, while pheasant is slightly cold and sour! Pheasant can replenish qi. They don't have the same taste, so they can't be eaten together. And chicken and fish contain enzyme hormones, with food is also prone to biochemical reactions! Harmful to human body!

Crucian carp and pork: bad for health. Tang mengshen's food therapy materia medica: "crucian carp should not be eaten with pork." Pork tastes sour, cold and slightly cold, Carassius auratus is warm and sweet, and their sexual taste functions are slightly different, but they can react when they are eaten together, which is not good for health.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Ji Yu