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Anonymous users2024-02-07Fish with mushroom slices in soy sauce and chopped pepper.
Ingredients: 1 carp (weighing about 500g).
7 fresh shiitake mushrooms.
Tempeh to taste. 3 slices of ginger.
1 green onion. 2 tablespoons chopped peppers.
Excipients: Appropriate amount of green onion, ginger and garlic powder, a little chicken essence.
1 tablespoon cooking wine 1 tablespoon oyster sauce.
1 tablespoon steamed fish soy sauce.
Method:1Slice shiitake mushrooms, cut ginger into thick shreds, and cut green onions into sections;
2.Clean up the fish first, make three knives on the front and back, evenly sprinkle an appropriate amount of green onion, ginger and garlic powder and oyster sauce, and coat well;
3.Pour an appropriate amount of cooking wine, massage well, and marinate for 20 minutes;
4.Take a ** and spread the green onion and ginger on the bottom of the plate;
5.Add the marinated carp;
6.Spread the mushroom slices on and around the fish and sprinkle with an appropriate amount of chicken essence;
7.Spread chopped pepper and tempeh on the fish, put the plate in the steamer, steam for 10 to 12 minutes on high heat;
8.Heat oil in another pot and pour over the fish while it is hot;
9.Finally, boil an appropriate amount of steamed fish soy sauce.
Tips: 1.Marinate the fish for more than 20 minutes in advance, which will make the fish more flavorful;
2.The amount of chopped pepper and tempeh can be adjusted according to personal taste;
3.The last step of pouring hot oil is best not to omit, as hot oil will make the dish taste more fragrant.
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Anonymous users2024-02-06Stewed carp with red dates.
Nutritional value: rich in protein, vitamins and minerals.
Suitable for the general population, but it is most suitable for women in the third trimester of pregnancy.
Required Materials: 1 carp, 15 grams of red dates, 30 grams of black beans, appropriate amount of shredded ginger, appropriate amount of green onion, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of coriander.
Method. 1. Clean the carp and cut it into sections; Jujubes and black beans are soaked in warm water respectively.
2 pots on the fire, pour oil to heat, add the carp and fry until golden brown, remove the oil.
3. Take a stew pot, pour in an appropriate amount of water, put in carp segments, jujubes, black beans, ginger shreds, green onions, cooking wine and boil, cover the pot, simmer for about an hour, add salt, chicken essence and mix thoroughly, sprinkle coriander segments.
Efficacy and function.
Jujube has the effect of nourishing blood and liver, strengthening the spleen and stomach and preventing cardiovascular diseases. Black beans have the effects of nourishing blood and soothing the nerves, reducing swelling and qi, nourishing yin and moisturizing the lungs, invigorating blood and water, nourishing the liver and brightening the purpose. Carp has the effects of diuresis and swelling, detoxification, protection of vascular health, cholesterol reduction and postpartum lactation.
This soup has the effects of nourishing blood and soothing the nerves, clearing heat and detoxifying, clearing breasts, reducing swelling and lowering qi, moistening the lungs and dryness, brightening the eyes and strengthening the spleen, and benefiting the liver and kidneys. Such a dietary therapy method can have the effect of detoxification and dryness, and can also have the effect of nourishing the liver and brightening the eyes, which has a certain effect on diuresis and swelling, and can also strengthen the spleen and stomach, which is good for improving physical fitness.
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Anonymous users2024-02-05Here's how to stew carp and how to get it delicious:
Ingredients: 1 carp weighing 3 kilograms, 1 bottle of beer, 1 spoon of soybean paste, 2 grams of salt, 30 grams of soy sauce, 10 grams of dark soy sauce, 2 star anise, 1 pinch of Sichuan pepper, 1 green onion, 1 piece of ginger, 1 head of garlic, 10 grams of oil, 1 cup of hot water.
Large carp weighing more than a pound scrape the scales, remove the gills, remove the internal organs, remove the black membrane in the abdomen, and clean it.
2. Wipe the water on the surface, press the fish body with your hand a little harder, cut off the back of the fish with a sharp knife, don't cut off the belly of the fish, and the fish segment is 2 fingers wide apart; After cutting, try to plate it into a circle.
3. Pour a little oil into the wok, green onions, ginger slices, garlic cloves, star anise, and Sichuan peppercorns into the pot, stir-fry the fragrant and pour the soy sauce to bring out the aroma.
4. Put the carp into the pot, do not fry, pour in beer directly, and then pour an appropriate amount of hot water, which is level with the fish body; Fish oil can also be added to the pot at the same time.
5. Add another big spoonful of soybean paste; Soybean paste is fermented to produce a large number of amino acids, which is also important for the umami of miso sauce.
6. Cover and simmer for 30 minutes.
7. The fish is not easy to turn over, the surface color is slightly lighter, you can use a spoon to scoop up the soup from time to time and pour it on the fish to fully absorb the flavor; When the soup is thickened, it can be removed from the pot. The carp stewed in beer is mellow and delicious.
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Anonymous users2024-02-04As follows:
Ingredients: 1200g carp.
Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of blending oil, appropriate amount of coriander, appropriate amount of sugar.
1. After the carp is slaughtered and cleaned, cut a few cuts on the back of the fish and marinate it with an appropriate amount of salt for 10min.
2. Heat the oil pot, put in the marinated fish and fry it, and set it, about 3-5min.
3. Turn the fish over and fry the other side when the fried side turns yellow.
4. Pour in hot water, about half of the fish, add cooking wine, green onion and ginger, Sichuan pepper, sugar, vinegar, salt and soy sauce to stew.
5. Add minced garlic and coriander before cooking, and put the fish on a plate.
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