Crucian carp with rose bean curd(mei gui fu ru ji yu )

Crucian carp with rose bean curd

Introduction:

"Crucian carp, commonly known as crucian carp melon seeds, tastes delicious and tender. It is nutritious, with more protein and less fat. It is fresh but not greasy and slightly sweet. Crucian carp is tender and delicious with high nutritional value. Crucian carp contains high-quality protein, complete, easy to digest and absorb, is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases, often eat can enhance disease resistance, hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can often eat. Crucian carp has the effect of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi. It has a good nourishing and dietotherapy effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. The raw material of Sufu is tofu, which is a kind of bean product with high nutritional value. The protein content of Sufu is 15% - 20%, which is equal to that of meat. At the same time, it is rich in calcium. Sufu is fermented in the production process to produce a large number of oligopeptides. It has many physiological health functions, such as anti-aging, anti-cancer, reducing blood lipid, regulating insulin, and so on. It is very beneficial to health. Fermentation also makes the digestibility and absorption rate of protein higher and vitamin content richer. In the fermentation process, because microorganisms decompose phytic acid in beans, iron, zinc and other minerals with low absorption rate in soybean are more easily absorbed by human body. Braised fish with fermented bean curd, different seasoning, different taste. Fermented bean curd juice is strong, fish is fresh and tender, salty and fragrant

Production steps:

Step 1: prepare a fresh crucian carp.

Step 2: prepare garlic and rose sufu.

Step 3: clean up the crucian carp, fish back pick flower knife (easy to taste).

Step 4: spread a little salt on the fish and marinate for 20 minutes.

Step 5: wash garlic and cut into sections, slice ginger; mix Sufu and juice well to form flavor juice.

Step 6: heat the oil in the pan and saute the ginger slices.

Step 7: put ginger slices aside and fry crucian carp on both sides.

Step 8: ha ha, the crucian carp jumped up and turned over, and the skin was intact.

Step 9: add the remaining oil into the pot and stir fry the garlic until fragrant.

Step 10: pour in the rotten milk and stir well.

Step 11: put in the crucian carp, evenly wrap in the rotten milk, simmer for 2 minutes; pour in the soy sauce.

Step 12: add black pepper and cook for 2 minutes.

Step 13: add the chopped red pepper. Adjust the flavor and serve on the plate.

Materials required:

Crucian carp: 455G

Garlic: right amount

Red pepper: 2 tsp

Cooking oil: 2 teaspoons

Rose Sufu: 1 piece (with juice)

Soy sauce: moderate

Black pepper: 1 tsp

Note: 1, Sufu is high salt food, should not eat and long-term consumption, otherwise it will easily cause cardiovascular and cerebrovascular diseases and osteoporosis. 2. Patients with hypertension should not eat sufu. 3. Crucian carp and Magnolia officinalis, Ophiopogon japonicus, Shashen, mustard, wax gourd, taro, pig liver, pheasant, venison, sugar with food. 4. People who are too weak are not suitable for eating crucian carp.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mei Gui Fu Ru Ji Yu