Braised hairtail with black bean sauce(dou chi shao dai yu )

Braised hairtail with black bean sauce

Introduction:

"Nutritional value: 1. Hairtail's fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and can reduce cholesterol; 2. Hairtail's scales and silvery white oil layer also contain an anticancer component 6-thioguanine, which is beneficial for adjuvant treatment of leukemia, gastric cancer, lymphoma, etc.; 3. Regular consumption of hairtail has tonic effect Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system, and is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. Often eat hairtail, liver and blood, skin, hair and body-building effect. Do not fry hairtail with butter or mutton oil; do not eat hairtail with licorice or Schizonepeta tenuifolia. Usage and dosage: 1. Hairtail has a strong fishy smell, it is suitable to be braised in brown sauce, sweet and sour; 2. Fresh hairtail and papaya are taken together, which has a certain curative effect on postpartum hypogalactia, traumatic bleeding and other diseases. The edible effect of hairtail is warm, sweet and salty; it belongs to liver and spleen meridians. It has the functions of Tonifying the spleen, replenishing qi, warming the stomach, nourishing the liver, moistening the skin, tonifying Qi, nourishing blood and building up the body. "

Production steps:

Step 1: 1. Raw material: fresh hairtail.

Step 2: 2. Remove the viscera and gills of hairtail and cut into segments.

Step 3: 3. Cut hairtail from abdomen, but don't cut it off. It is easy to taste when it is cut and pickled.

Step 4: 4. Marinate rice wine, pepper, seasoning, salt and ginger for 30 minutes. Every piece of hairtail should be stained with yellow rice wine and salt. It's OK to marinate with cooking wine. I just don't have cooking wine at home, so I use yellow rice wine.

Step 5: 5. Mix a bowl of batter with an egg, flour and water.

Step 6: 6. Put the hairtail in the prepared batter.

Step 7: 7. Heat 7 layers of oil and put into the hairtail section stained with batter.

Step 8: 8. Fry for 7 minutes until golden brown.

Step 9: 9. Take out the deep fried hairtail section.

Step 10: 10. Put oil in the pan, 2 tsp lobster sauce, 1 tsp oyster sauce, Chinese prickly ash and ginger slices. Saute until fragrant.

Step 11: bring the soy sauce to a boil.

Step 12: 12. Bring to a boil, add the fried hairtail and cook for 2 minutes. Put the chicken essence into the lake powder to boil together, add the lake powder to collect the juice, and then out of the pot.

Materials required:

Hairtail: one

Douchi: right amount

Oyster sauce: right amount

Salt: right amount

Old style: moderate

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Ginger: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Yellow rice wine: right amount

Note: how to choose a better hairtail? 1. The hairtail's eyes are red and bright. 2. The body of hairtail is white. A cent price a cent goods, the price expensive hairtail tastes better. I didn't choose hairtail before. The hairtail that I didn't make tasted delicious. Good. Hairtail meat is more vigorous.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dou Chi Shao Dai Yu