[dad fish fillet] - healthy fish fillet with high protein(ba ba yu pian gao dan bai de jian kang yu pian )

[dad fish fillet] - healthy fish fillet with high protein

Introduction:

"This is a very healthy, high protein fish fillet with soy milk. The thick soy milk is matched with the thin, tender and smooth fish fillet. It's a dish I made for my father. Soybean milk is rich in nutrition, known as "plant milk", which contains abundant protein, the first nutrient for human body. It is also rich in soybean lecithin, which is beneficial to the development and growth of nerve, blood vessel and brain. Compared with the intake of animal food or eggs to nourish, brain, soybean milk has great advantages. It is high in protein and easy to be absorbed by human body. It is an ideal food for the elderly, pregnant women and puerpera. The content of methionine in soybean milk is less, but fish is very rich; the content of phenylalanine in fish is less, but the content of soybean milk is higher. In addition, soybean milk contains more calcium, while fish contains more vitamin D. the combination of the two can improve the absorption rate of calcium. The combination of the two can learn from each other and complement each other, so as to improve the nutritional value. "

Production steps:

Step 1: remove the scales of grass carp, pay attention to the gills and the black membrane in the belly, and thoroughly remove it.

Step 2: remove head, tail and gills of grass carp.

Step 3: from the head of the fish, along the fish spine slowly to the tail of the fish.

Step 4: after slicing the good side, turn over and slice another piece of fish in the same way.

Step 5: cut from the back of the fish, about 45 degrees, and gently slice the big spines on the belly of the fish.

Step 6: after removing the fishbone, take the knife from the other end of the fish's tail and slice the fish meat into fillets obliquely.

Step 7: cut in turn.

Step 8: put the sliced fish into the basin, cut the scallion into sections, cut the ginger into thick slices, and then smash them all and add them to the fish.

Step 9: squeeze in three or five drops of lemon juice and add one teaspoon of salt to marinate the flavor.

Step 10: Mix 2 tbsp cooking wine and marinate for half an hour.

Step 11: after marinating, add 1 tablespoon corn starch and half protein, and gently stir up and down with chopsticks. (because the fillets are very thin, you can't stir them in circles to avoid breaking them. Mix it gently up and down)

Step 12: make soy milk in half an hour of marinating fish fillets. Wash the soybeans, remove the bad ones and soak them in advance until full. I soaked it the first night I went to bed. In this rainy season, I'm used to making dry beans with soybean milk machine

Step 13: pour the soaked soybeans into the soymilk machine, and add appropriate amount of water.

Step 14: turn on the power and turn on the soybean milk function.

Step 15: filter the prepared soybean milk with a colander and set it aside in a small milk pot.

Step 16: add appropriate amount of water into the frying pan, add appropriate amount of chopped ginger and scallion, boil the water to make scallion ginger water.

Step 17: add the marinated fish fillets and bring to a boil. (there is a little more water in the pot, so the fillets are easy to cook and taste better.)

Step 18: while cooking the fish fillets, add 1 teaspoon salt to the soy milk, mix well and bring to a boil.

Step 19: take out the cooked fish fillets, put them into the boiled soybean milk, put them on a plate, and sprinkle with a little red sweet pepper and scallion.

Materials required:

Grass carp: half a stick

Soybeans: half a bowl

Ginger: moderate

Chives: right amount

Red pepper: a little

Corn starch: 1 tbsp

Protein: half

Salt: 2 teaspoons

Cooking wine: 2 tbsp

Note: poem phrase: 1: when washing fish, the black film inside should be completely removed, so that the fish is not fishy. 2: The knife of sliced fish should be sharp so that it can be sliced easily. 3: When marinating fish fillets, gently stir them with chopsticks, do not grasp them or stir them in circles, so as to avoid breaking and gelatinization of fish fillets. 4: The fillets should be salted first to remove the fishy smell and put in the bottom taste, so that they will not be fishy when boiled out. 5: When cooking fish fillets, add ginger slices and scallion to the water and bring to a boil. Scallion ginger water is good for removing fishiness. So the last fish is delicious. 6: Fish fillets must be cut as thin as possible, so that they can be cooked quickly and the fish can be tender, smooth and delicious. 7: After slicing the fish, the remaining fish head, tail and rain spine can be used together for braised.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: light

Chinese PinYin : Ba Ba Yu Pian Gao Dan Bai De Jian Kang Yu Pian