The secret private dish of Kiki cattle(niu de mi zhi si fang cai hong shao ping yu )

The secret private dish of Kiki cattle

Introduction:

Production steps:

Step 1: 1. Prepare the ingredients

Step 2: prepare ingredients

Step 3: 2. Remove the viscera and gills of the flatfish, clean them, and cut the flowers on both sides of the fish;

Step 4: 3. Beat the eggs well;

Step 5: 4. Evenly coat both sides of the fish with egg liquid;

Step 6: 5. Add oil to the hot pan. After the oil is hot, fry the fish slowly over low heat;

Step 7: 6. Fry until both sides of the fish are golden;

Step 8: 7. Do not take out the fried fish, add pepper, star anise, onion, ginger, garlic and pepper in turn;

Step 9: 8. Cook vinegar, cooking wine and soy sauce, add hot water to the fish, and bring to a boil;

Step 10: 9. Add salt and sugar, and heat over medium heat until the soup is finished;

Step 11: 10. Put the fish on the plate and sprinkle with coriander.

Materials required:

Flatfish: 1

Egg: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Star anise: right amount

Vinegar: right amount

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Note: flatfish is a kind of pomfret that we often say. It is very popular because of its few spines and tender meat. It also has the nutritional characteristics of marine fish: high protein, unsaturated fatty acids and a variety of trace elements. Efficacy: it is rich in unsaturated fatty acids and has the effect of reducing cholesterol. It is a good fish food for people with high blood fat and cholesterol. Pingyu is rich in selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent cancer. Nutritional analysis: 1. Pingyu is rich in unsaturated fatty acids, which has the effect of reducing cholesterol. It is a good fish food for people with high blood fat and cholesterol. 2. Pingyu is rich in selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent cancer. Food restriction: flatfish should not be fried with animals; do not eat with mutton. Dietotherapy: Pingyu has the effects of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones. It is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching muscles and bones. Pingyu can also be used for children with chronic disease, deficiency of Qi and blood, fatigue, loss of appetite and other diseases. Nutrients per 100 grams: energy 140 kcal; protein 18.5 g; fat 7.3 g; folic acid 40.7 μ g; cholesterol 77 mg; vitamin a24 μ g; thiamine 0.04 mg; riboflavin 0.07 mg; nicotinic acid 2.1 mg; vitamin e1.26 mg; calcium 46 mg; phosphorus 155 mg; potassium 328 mg; sodium 62.5 mg; iodine 7.7 μ g; magnesium 39 mg; iron 1.1 mg; zinc 0.8 mg; selenium 27.21 mg Micro gram; copper 0.14 mg; manganese 0.07 mg tips: slightly sour flatfish is very delicious. Special tips: flatfish belongs to hair, people with chronic diseases and allergic skin diseases should not eat.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Niu De Mi Zhi Si Fang Cai Hong Shao Ping Yu