Crucian carp soup with bean sprouts(dou ya ji yu tang )

Crucian carp soup with bean sprouts

Introduction:

"Crucian carp is delicious, tender and delicious. Crucian carp has high nutritional value and contains comprehensive and high-quality protein, which can play a very good role in strengthening the elastic fiber composition of skin. Especially for the pressure, lack of sleep and other mental factors caused by early wrinkles, has a unique effect to alleviate. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong tonic effect. It is very suitable for the elderly and the weak after the disease, especially for pregnant women. Bean sprouts are formed after germination, so bean sprouts are also called "living vegetables". Compared with the pre sprouting bean, the appearance of bean sprouts not only changed, but also the nutritional value and utilization rate were greatly increased. The most typical is that dry beans basically do not contain vitamin C, but the vitamin C content of bean sprouts is very rich, which can maintain skin elasticity and is a good beauty saint. "

Production steps:

Step 1: remove scales, gills and viscera of crucian carp and wash them

Step 2: soybean sprouts, remove roots and rinse

Step 3: cut the carrots in the pickle jar into shreds

Step 4: pour a little vegetable oil into the pot and fry the bean sprouts until they are soft

Step 5: add shredded carrots and stir fry

Step 6: take out the pot and put it on the plate

Step 7: smear both sides of crucian carp with a piece of ginger,

Step 8: pat the fish with flour (I've used every method to prevent sticking to the pot. )

Step 9: pat the fish on both sides

Step 10: heat up the frying pan and pour in about 2 teaspoons of vegetable oil

Step 11: fry the crucian carp

Step 12: fry until yellowish on both sides

Step 13: add ginger slices and cooking wine and cover the pot for 1-2 minutes. (hey, it's still a little skinny!)

Step 14: add appropriate amount of water

Step 15: add the fried bean sprouts and carrots and cook for 7-8 minutes

Step 16: sprinkle a teaspoon of salt on the fish, then scoop up the soup and pour it on the fish to cook

Step 17: add white pepper to taste

Step 18: Sprinkle the white pepper on the fish, add a little scallion, or spoon up the fish soup and pour it on the fish

Step 19: get out of the pot and put it on the plate. I don't think it's necessary to put monosodium glutamate and chicken essence. The soup is delicious.

Step 20: serve while it's hot

Materials required:

Crucian carp: one, about half a Jin

Bean sprouts: a handful

Pickled carrot: Half Root

Ginger: a little

Chives: a little

Vegetable oil: 2 tablespoons

Salt: 1 teaspoon

Flour: a little

Cooking wine: 2 teaspoons

White pepper: a little

Note: 1, crucian carp soup has milk effect, so it is very suitable for postpartum stomach qi deficiency milk. 2. When the bean sprout is about one inch, it has the highest nutritional value. But the bigger the bean sprouts, the better. Most of them are promoted by hormones and chemical fertilizers. 3. How to choose the fish: A. look at the shape of the fish. Some of the heavily polluted fish are abnormal in shape, with large head and small tail, bent spine or even deformity, and some have yellow skin and blue tail. Then look at the fish eyes. The polluted fish eyes are turbid, lose their normal luster, and some even bulge out. b. Look at the gills. Gills are the respiratory organs of fish, where a large number of poisons may accumulate. Gills of toxic fish are not smooth, rough and dark red. At the same time, the scales and fins of fish should also be considered. The scales of the polluted fish were abnormal, the pectoral fins and ventral fins were asymmetric. C. smell the fish. Normal fish has obvious fishy smell, while polluted fish has abnormal smell. Due to different poisons, the smell is different, including garlic smell, ammonia smell, kerosene smell, gunpowder smell, etc. We should buy such adult fish: the fish body is healthy, there is no lesion on the body surface, swimming in the water is lively and normal; the fish body is normal color and luster, the body is symmetrical, the scales are neat, no shedding, and arranged closely.

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dou Ya Ji Yu Tang