Stewed crucian carp with spring bamboo shoots and sauerkraut
Introduction:
"Although there are bamboo shoots all year round, only spring bamboo shoots are the best. Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. It has the functions of clearing away heat and resolving phlegm, benefiting qi and stomach, treating thirst, benefiting water channel, benefiting diaphragm and relieving stomach. Bamboo shoots also have the characteristics of low fat, low sugar and multi fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, eliminate food accumulation, prevent constipation, but also prevent colorectal cancer. Bamboo shoots contain little fat and starch. They are natural low-fat and low calorie food. They are good for obese people to lose weight. So let's eat more bamboo shoots in spring
Production steps:
Step 1: crucian carp to scale, to the stomach, to the gills, wash clean
Step 2: shell the bamboo shoots
Step 3: prepare the sauerkraut
Step 4: wash and slice the bamboo shoots
Step 5: stir the crucian carp with salt, cooking wine and starch, and fry it thoroughly
Step 6: add 2 bowls of water, ginger slices and cooking wine
Step 7: put down the bamboo shoots and bring to a boil over high heat for 20 minutes
Step 8: put down the sauerkraut and boil it
Step 9: add salt, scallion and chicken essence
Materials required:
Carassius auratus: 300g
Bamboo shoots: 500g
Sauerkraut: 50g
Oil: right amount
Salt: right amount
Cooking wine: moderate
Scallion: right amount
Ginger: right amount
Starch: right amount
Chicken essence: appropriate amount
Precautions: 1. Add enough water at one time. 2. Stewed fish soup should be used in the fire, the soup will be thick. 3. The soup will be white only if the fish is fried
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Chun Sun Xue Cai Dun Ji Yu
Stewed crucian carp with spring bamboo shoots and sauerkraut
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