How to get cold crucian carp, how to make cold crucian carp

Nutritional value of crucian carp.

1. Crucian carp can enhance the ability to resist diseases of liver and kidney diseases, it has high protein, regular food can enhance the ability to resist diseases, and has great benefits for patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases.

2. Crucian carp has the effect of strengthening the spleen and dampness, appetizing in the middle, invigorating blood circulation, warming and lowering qi, and has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma and diabetes.

3. Eating Qingyu can make the mother's milk full, and it can also nourish the liver and eyes, and strengthen the brain and intelligence.

4. Crucian carp contains comprehensive and high-quality protein, which plays a good role in strengthening the elastic fiber composition of the skin, especially for early wrinkles caused by stress, lack of sleep and other mental factors, and has a peculiar relieving effect.

Crucian carp should not be eaten.

1. Patients with bleeding disorders should eat less or not at all, because the substances contained in fish can inhibit platelet aggregation, thereby aggravating the bleeding symptoms of patients with bleeding disorders.

2. Patients with liver cirrhosis have low platelets, which is easy to cause bleeding, and eating them will make the condition worsen sharply, as if making matters worse.

3. Gout patients eat less crucian carp because fish contains purines, and gout is caused by the disorder of purine metabolism in the human body.

A new way to make cold crucian carp! The green onion is fragrant, fresh and spicy, delicate and tender

The preparation of cold crucian carp is as follows:Ingredients: 1 crucian carp, 1 piece of ginger, 1 fragrant green onion, 6 spicy millet, a small handful of leeks.

Excipients: 1/2 tablespoon of spicy fresh sauce, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 6 cloves of garlic, 1/2 tablespoon of Sichuan pepper oil, 1/2 tablespoon of corn oil, a little salt, a little chicken essence, 1/2 tablespoon of flavored fresh food, 8 Sichuan peppercorns, 2 tablespoons of starch, 3 grams of salt, 3 dried chili peppers, 1 tablespoon of lard, 1 tablespoon of pepper.

1. Slaughter the crucian carp with a little soy sauce, salt and ginger for marinating.

2. Marinate for about half an hour, put a large pot of water in the pot, add lard, ginger slices, green onions, dried chilies, peppercorns, pepper and salt to taste.

3. Chop the garlic, millet pepper and leeks for later use.

4. Add corn oil, Sichuan pepper oil, chicken essence or monosodium glutamate, spicy fresh sauce, raw book guess smoke, extremely fresh, vinegar to the chopped ingredients, and add two spoons of soup for boiling fish to taste.

5. Pour the soup over the boiled crucian carp before it rises, and the delicious cold crucian carp is ready.

Method 1. Preparation of ingredients.

Ingredients: 1 crucian carp.

Ingredients: Appropriate amount of old ginger, appropriate amount of green onions, appropriate amount of chives, appropriate amount of dried green peppers, appropriate amount of millet spicy.

Excipients: Appropriate amount of salt, appropriate amount of sugar, appropriate amount of liquor, appropriate amount of steamed fish soy sauce, appropriate amount of monosodium glutamate.

Steps: 1.Have all the materials ready.

2.Soak the dried green peppers in warm water.

3.Sliced green onions, ginger.

4.Stuff the chopped ginger and green onions into the belly of the fish.

5.Make a few cuts at the backbone of the fish, rub it with white wine and salt, and marinate for half an hour.

6.Finely chop the shallots and millet peppers.

7.The old ginger is chopped into minced ginger with a vegetable cutter.

8.Add olive oil, monosodium glutamate, salt, sugar, steamed fish soy sauce.

9.Steam the marinated fish on high heat for 6 minutes, then turn off the heat and simmer for another 5 minutes.

Practice 2. Preparation of ingredients.

Crucian carp, green onion, ginger, garlic, coriander, millet spicy, cooking wine, light soy sauce, salt. [1] Production steps. 1. Wash the crucian carp and cut it in half and spread it on a plate.

2. Slice green onion, garlic, chili, coriander, ginger and ginger.

3. Take a few slices of ginger and spread them on the bottom of the fish, put a few slices on the fish body, and coat the fish body with a little salt and cooking wine.

4. Steam the fish in the pot for 15 minutes, and spit out the fish eyes.

5. After steaming, pour out some of the water in the dish.

6. Take a small saucer and mix the green onion, garlic, coriander, chili pepper and light soy sauce into a dipping sauce.

7. Pour the dipping sauce directly on the fish body or pick it up and dip it to eat.

Ingredients: 1 crucian carp.

Excipients: appropriate amount of red pepper, appropriate amount of old ginger, appropriate amount of garlic, appropriate amount of leek, appropriate amount of folded ear root, appropriate amount of sugar, appropriate amount of steamed fish soy sauce, appropriate amount of salt, appropriate amount of chives, appropriate amount of cooking wine, appropriate amount of Sichuan pepper.

Steps: 1. Prepare the raw materials in advance, and remove the gills and internal organs of the crucian carp.

2. Use a knife to draw a cross knife on the back of the dry hail crucian carp, add an appropriate amount of salt, ginger (crushed), garlic, green onion knots, and cooking wine to remove the smell and set aside.

3. Put the delicious fish into the steamed orange fan pot, use the green onion knots and old ginger to pad the bottom, and serve it after steaming.

4. Prepare the sauce while steaming the fish, cut the young stems of the folded ears into granules, cut the leeks and chives into flowers, chop the red pepper into minced pieces, and then add the steamed fish soy sauce, light soy sauce, sugar, and an appropriate amount of salt.

5. Finally, pour the prepared sauce over the steamed crucian carp.

Ingredients: 1 crucian carp.

Excipients: 10 grams of ginger, 3 cloves of garlic, 3 spicy millet, 3 green peppers.

Steps: 1. First scrape off the scales of the crucian carp, then remove the internal organs and gills, and then wash the black membrane on the inner wall in order to better remove the fishy smell, and then put a flower knife on the fish;

2. Cut the ginger into ginger slices and ginger shreds, put the ginger slices at the bottom of the bowl and the inside of the fish, wipe the fish with cooking wine, then massage the whole body of the fish (including the inside of the fish) with salt, then spread the ginger shreds and green onion leaves on the fish body, marinate for 15 minutes, and make the fish more flavorful;

3. After marinating, put an appropriate amount of water into the steamer, boil until boiling, put it in a fish bowl, continue to steam for 10 minutes, and simmer for about 3 minutes;

4. Take a bowl, add 2 tablespoons of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of oyster sauce, half a spoon of sugar, half a spoon of chicken powder, 1 tablespoon of bean curd (or bean paste, soybean paste, etc.), stir well with a spoon;

5. During the steaming of fish, chop the garlic, ginger, millet spicy, green pepper and chives, the more crushed the better, and if you don't like the ingredients, you can put less; (You can also add fragrant vegetables such as coriander, leeks, and celery according to your preference.)

6. Put the steamed fish aside to cool, and then start to fry the ingredients; Remove from the pot, add an appropriate amount of cooking oil, pour in all the ingredients after the oil is hot, stir-fry until fragrant;

7. After stir-frying, pour the mixed seasoning juice into the pot, boil until boiling, and evenly pour it on the fish; Novices can taste the taste before drenching and adjust it before pouring it in;

8. Diagram of the finished product of cold crucian carp.

The steps to prepare the cold crucian carp are as follows:

Ingredients: Carp.

Excipients: ginger, cooking wine, salt, shallots, garlic, millet spicy, light soy sauce, aged vinegar, Sichuan pepper oil, sesame oil, chili oil, sugar, pepper.

1. Prepare a carp that has been washed clean, put it in a basin with a flower knife, add some ginger, cooking wine, a little salt and an appropriate amount of shallots, wipe it evenly and marinate for ten minutes to make the crucian carp more flavorful.

2. Put the coarsely marinated crucian carp into the plate, add an appropriate amount of ginger slices and a little shallot, put the carp in the pot after the water boils, and steam for about a few minutes until the crucian carp is steamed.

3. Prepare an appropriate amount of minced ginger, minced garlic, chopped green onion and spicy millet.

4. Pour the cut ingredients into a bowl, add a spoonful of light soy sauce, a little aged vinegar, a little Sichuan pepper oil, an appropriate amount of sesame oil, a spoonful of chili oil, a little sugar and a little pepper, and stir well.

5. Finally, take out the steamed crucian carp, pick out the green onion and ginger, and pour the sauce that has just been adjusted.