salty and fresh Recipe
AlphonsoDietrich
My mother's own fish pot is simple to operate, nutritious and delicious, and is also a must-have for spring health! <br />First put the fish into the pan and fry until it is charred, then add a little cooking wine, a little vinegar, onion, ginger, garlic, and aniseed into the pan. After the fragrance is blown out, add a little fermented bean oil, and then add boiling water until the fish is gone., add salt and a little chicken essence, then add tofu and persimmon, stew for 20 minutes, add rapeseed, coriander,<br /> Simmer for another three or four minutes and serve.
ReidFrami
"Fish maw" is a high-grade seafood raw material. In the past, the best fish maw was "Guangdu", which was listed as one of the eight treasures of the sea. "Fish maw" is the "fish bladder" and can be used for high-end dishes. "Fish maw" has high nutritional value. Its main component is high-grade collagen, which contains a variety of vitamins and trace elements such as calcium, zinc, iron, and selenium. Its protein content is as high as 80%, and its fat is very low as no more than 0.2%. It is a good tonic with high protein and low fat. The high-grade protein it contains is mainly collagen. "Fish tripe" is introduced in the classics of traditional Chinese medicine. It is sweet and gentle in taste and has the effect of nourishing blood and stopping bleeding. Men can nourish the kidney and solidify essence, and women can beautify their skin and have high medicinal value. <br />"Cabbage heart" contains more vitamin C and beta vitamins. It also contains a variety of trace elements, such as iron, zinc, calcium, etc., and contains high dietary fiber, which can help straighten the intestines, detoxify, and reduce blood lipids. The chlorophyll it contains also has the effect of beautifying and beautifying. Eating more green leafy vegetables in spring is good for health and will also have a good effect on lowering lipids and weight loss. <br />In the past, when "fish maw" was grown, it was generally stewed with hot oil. During the process of swelling, the oil temperature is continuously increased to achieve the purpose of swelling the fish belly. The fish belly after swelling is cut into a honeycomb shape and has a high oil content inside. In order to remove the oil, it is necessary to use hot alkali water to soak it, and then rinse it repeatedly with warm water. With oil swelling method, the oil is not only difficult to clean, but also tastes bad. Alkali will also destroy the nutrients inside. Containing mineral elements beneficial to the human body will cause certain chemical changes, which will greatly reduce its nutritional value. Not conducive to healthy consumption. <br />Da Chao Shao taught himself a special method to expand the "fish maw" after being taught by an expert. I used the dry expansion method. Hehe, that is, it can expand the hair without a drop of oil. The effect is quite good. There is no oil in it, the hair should be expanded thoroughly, the taste will not change, and the nutrition will be completely preserved. In fact, it's very simple, just use a microwave oven. For details on how to expand this high-end raw material, the operation method for expanding will be introduced in the following article. <br />Today, we will use "fish maw" and "cabbage heart" to make a dish, called "fish maw and cabbage heart". Both are good health foods. The specific practices are as follows;
