Delicious and healthy - the Pearl of the sea(wei mei er yang sheng hai yang ming zhu )

Delicious and healthy - the Pearl of the sea

Introduction:

"Tonic in winter, tiger in spring", but it doesn't mean to eat chicken, duck, cattle and sheep all the time. We must fundamentally ensure the comprehensive nutrition, so as to achieve all-round supplement. In winter, it belongs to water, and so does the kidney. In winter, the kidney is more vulnerable to damage, so it should be replenished in winter. Shrimp is nutritious, soft and easy to digest. It is rich in protein, magnesium, phosphorus and calcium. It is not only beneficial to children and pregnant women, but also an excellent food for people who are weak and need to take care of after illness. Shrimp tastes sweet, salty and warm. It has the functions of Tonifying the kidney and strengthening yang, nourishing blood and essence, supplementing qi and nourishing yang, removing blood stasis and detoxification, and enhancing immunity; cooked food can warm and tonify the kidney yang, and it can be used as a dietary supplement for those who have been ill for a long time, have deficiency of body, lack of energy, and have yellow complexion and thin muscles. Middle aged and elderly people, pregnant women, patients with cardiovascular disease, kidney deficiency impotence, male infertility, waist and foot weakness are more suitable for eating. At the same time, it is suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency. However, it is not suitable for those with chronic diseases and when they are on fire. It is also not suitable for elderly people with allergic rhinitis, bronchitis and recurrent allergic dermatitis For moving wind hair, it is suffering from skin scabies taboo. Bean curd, known as "plant meat", has the functions of Supplementing Qi, clearing heat and detoxifying, generating fluid and moistening dryness, tonifying deficiency and nourishing blood. It is rich in soybean lecithin, which is beneficial to the development of nerve, blood vessel and brain. Compared with the intake of animal food or eggs to nourish, brain, tofu has great advantages, and tofu in brain at the same time, containing stigmasterol also inhibit the intake of cholesterol. In addition, tofu is the highest protein in plant food, even higher than meat, easy to be absorbed by human body. It is not only an ideal food for the elderly, pregnant and lying in women, but also an important food for children's growth and development; however, the content of methionine in tofu is less, but the content of fish is very rich; the content of phenylalanine in fish is less, but the content of tofu is higher. In addition, tofu contains more calcium, while fish contains vitamin D. the combination of the two can improve the absorption rate of calcium. The combination of the two can learn from each other, complement each other, so as to improve the nutritional value. The combination of shrimp and steamed tofu is better. This dish has beautiful appearance and delicious taste; the tofu is tender and smooth, and the shrimp is crisp. It is delicious and healthy. It's suitable for the whole family to share. "

Production steps:

Step 1: material picture shrimp and Japanese tofu.

Step 2: clean the fish.

Step 3: wash the shrimp and remove the head and tail.

Step 4: peel off the shell of the shrimp, take the shrimp and remove the shrimp line, and then clean it with clean water.

Step 5: wash the fish, cut it into small pieces and put it into a bowl. Then add the washed shrimp, 1 / 2 tbsp cooking wine, a few grains of salt, green onion and ginger. Stir well and marinate for a while.

Step 6: take out the Japanese tofu, remove the head and tail, and divide each into three parts.

Step 7: empty the middle of the tofu into a small bowl.

Step 8: chop the salted fish and shrimp into coarse minced meat. (it should be in the shape of granules. Don't chop it badly.)

Step 9: add half a teaspoon of water starch and stir in the same direction until stiff.

Step 10: first, make the shrimp and fish into small oval balls, put them into tofu, shape them while loading, and gently press them to make them completely fit with tofu, and then smooth the surface.

Step 11: steam in a boiling water pan for about 5 minutes until cooked.

Step 12: pour the original soup on the plate into the pot, add a little water and starch to thicken it, pour it on the dish, and then sprinkle with a little chopped chives to add flavor and embellishment.

Materials required:

Japanese tofu: 2

Live shrimp: 150g

Fish: 100g

Onion and ginger: right amount

Cooking wine: 1 / 2 teaspoon

Starch: 1 / 2 tbsp, right amount

Salt: right amount

Note: the heart of the poem phrase: 1: this dish is itself very delicious ingredients, so do not add MSG, so as not to damage the original flavor of seafood. 2: Shrimp itself is salty, Japanese tofu is salty, so the amount of salt should be added as appropriate. In case it's too salty. 3: Shrimp line on the back of shrimp, shrimp is not finished excretion of waste, if you eat the mouth has a muddy smell, affect appetite, so it is best to remove. 4: Shrimp is rich in protein, calcium and other nutrients. If it is eaten with fruits containing tannic acid such as persimmon, hawthorn, pomegranate and grape, it will not only reduce the nutritional value of protein, but also stimulate gastrointestinal tract after tannic acid and calcium combine to form calcium tannate, causing discomfort, vomiting, dizziness, diarrhea and abdominal pain. So it is not suitable to eat at the same time.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Wei Mei Er Yang Sheng Hai Yang Ming Zhu