Carassius auratus(liang fen ji yu )

Carassius auratus

Introduction:

"Crucian carp has the function of clearing heat and detoxifying, and cold powder is also a good food in summer. It's really a good dish in summer when they are combined. It's also the best match for fish and jelly. 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, water emulsion and other diseases, often eat crucian carp, can prevent hypertension, arteriosclerosis, coronary heart disease, very suitable for obese people to eat. Feeding period of nanny eat crucian carp, can have enough milk. Cold powder is made of mung bean starch. It mainly contains carbohydrate, protein and other nutrients. Its color is white, crystal clear, tender, smooth and refreshing. But because the jelly is all starch, it is not easy to digest, so you should not eat more. Celery is one of the commonly used vegetables, which can be stir fried and cold mixed, and is deeply loved by people. Celery has the functions of calming the liver, lowering blood pressure, calming the nerves, preventing cancer, diuresis, detumescence and increasing appetite. You can lose weight by eating more celery. "

Production steps:

Step 1: main ingredients: crucian carp jelly, celery, shallot, chili oil, salt, chicken essence, flavor grade fresh Douchi, red pepper vinegar and pepper

Step 2: scrape the scales of crucian carp, dig the gills, cut open the abdomen, remove the internal organs, wash and wipe dry the water, mix with refined salt, cooking wine, ginger and scallion, and marinate for 30 minutes

Step 3: wash celery with water

Step 4: cut into dices in cold water

Step 5: cut green onion into green onion, red pepper into rings, ginger into shreds

Step 6: cut the jelly into strips

Step 7: steam the pickled crucian carp in the cage for about 15 minutes until cooked; it's better to put scallion and shredded ginger in the fish belly

Step 8: chop the lobster sauce

Step 9: stir fry with vegetable oil to cool;

Step 10: mix the flavor grade fresh, fermented soybean paste, chicken essence, chili oil, red pepper, diced celery, scallion, pepper powder and vinegar sesame oil into the juice;

Step 11: pour the flavored juice into the bowl of jelly and mix well; take out the crucian carp and put it on the fish plate, pour the mixed jelly on the fish and the delicious jelly crucian carp will be fine

Materials required:

Crucian carp: moderate

Cold powder: right amount

Douchi: right amount

Red pepper: right amount

Celery: moderate

Oil: right amount

Vinegar: right amount

Shallot: moderate

Taste grade fresh: moderate

Chicken essence: appropriate amount

Chili oil: right amount

Sesame oil: appropriate amount

Pepper: right amount

Ginger: right amount

Salt: right amount

Note: do not steam fish water, the water has a fishy smell, celery over water put a few drops of clear oil, can keep nutrition, can also be bright, crucian carp, not with garlic, mustard, sugar Shashen, honey, pig liver, chicken, pheasant, venison, as well as traditional Chinese Medicine Ophiopogon japonicus, Magnolia officinalis with food. Don't drink tea before and after eating fish.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Liang Fen Ji Yu