Stewed dumplings with crucian carp(ji yu dun tang yuan )

Stewed dumplings with crucian carp

Introduction:

"Crucian carp is tender and sweet, with high nutritional value and medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney, and has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach, and tonifying vital energy. Crucian carp stewed dumplings, tender meat, soup thick white, both fresh and not greasy, but also a little sweet feeling, taste very delicious. It is especially suitable for those who want to have beauty and are afraid of fatness. It can nourish and nourish your face. "

Production steps:

Step 1: prepare crucian carp, ginger, chives and medlar.

Step 2: clean up the crucian carp and set aside; wash and slice the ginger, tear the scallion into shreds and set aside.

Step 3: add appropriate amount of cold water to glutinous rice flour and form a dough.

Step 4: heat the oil in the pan and saute the ginger slices.

Step 5: put the crucian carp in the side.

Step 6: fry until yellowish on both sides.

Step 7: pour in some cold water, bring to a boil over high heat, and simmer over low heat until the soup is thick and white.

Step 8: make glutinous rice dough into Tangyuan and germinate.

Step 9: put the dumplings into the crucian carp soup.

Step 10: add appropriate amount of salt.

Step 11: add Lycium barbarum.

Step 12: stir the stewed crucian carp dumplings into a bowl.

Materials required:

Crucian carp: 340g

Glutinous rice flour: 200g

Ginger: moderate

Wolfberry: right amount

Chives: right amount

Cooking oil: 1 teaspoon

Salt: right amount

White pepper: right amount

Note: 1, cold fever period should not eat more crucian carp. 2. Crucian carp should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. 3. Don't drink tea before and after eating fish.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Ji Yu Dun Tang Yuan