Nutritional value of crucian carp:
1. The protein contained in crucian carp is of high quality, complete, and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat it frequently.
2. Crucian carp has the effects of strengthening the spleen and removing dampness, stimulating the appetite in the middle, activating blood circulation and dredging channels, and warming the middle and lower qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes; postpartum women stew crucian carp soup can nourish deficiency and smooth breast.
3. The crucian carp meat is tender and fresh, and can be used to make porridge, soup, cooking, snacks, etc. It is especially suitable for making soup. Carp soup not only tastes delicious and fresh, but also has a strong nourishing effect. It is very suitable for middle-aged and elderly people and weak people after illness, and is also especially suitable for pregnant women.
I believe that everyone has eaten a lot of crucian carp soup and braised crucian carp. Today, I will give you a unique crucian carp, which is carefully roasted and slowly stewed with garlic until the garlic is soft and no longer spicy. The crucian carp has wrinkled skin, smooth skin and tender flesh, and ruddy color. It will definitely give you a new experience of taste and vision. Students who like to eat fish but have never eaten this kind of fish are worth a try.
Stewed fish with garlic
By MazieKessler
Recipe Recommendations
- crucian carp 400 grams
- garlic 1 head
- ginger 1 block
- millet pepper one
- starch 3 scoops
- chives 1 piece
- onion half a
- coriander a little
- pepper 1 teaspoon
- cooking wine 1 teaspoon
- vegetable oil appropriate amount
- Steamed fish soy sauce a tablespoon
- salt Half teaspoon
- chicken essence Half teaspoon
- fish-flavored
- skills
- three-quarters of an hour
- senior
Steps for Stewed fish with garlic
1
The main ingredients needed.
2
Remove the black film from the crucian carp, wash it, and cut it into pieces. Add cooking wine, pepper, salt, ginger slices and a chopped spring onion and marinate for 10 minutes.
3
Cut the ginger into slices, cut the millet into circles, cut the coriander into long sections, cut the green onions, and cut the onions into slices.
4
Remove the ginger slices and onion from the marinated fish, add 3 tablespoons of starch and 3 tablespoons of garlic fried powder.
5
Slowly pour in clear water, mix well and let stand for 3 minutes, allowing all the water to be absorbed by the powder.
6
Pour appropriate amount of oil into the pan and heat it up. Put the fish pieces into the pan over medium heat and half-fry until the sides are slightly yellow.
7
When the oil temperature rises to 70% heat, pour in the fish pieces and stir fry again. This will make the skin crispy and allow the fish pieces to spit out some oil. It will not taste greasy and be healthier.
8
Leave the base oil in the pan, add garlic and fry for a while, add ginger and millet and stir-fry until fragrant.
9
Add onions and stir-fry slightly, and smooth the bottom of the pan.
10
Add the fried fish pieces and smooth.
11
Spread the coriander, pour in 1/3 of the boiling water that has submerged the fish body, dry and simmer slowly. When the soup is dry, add the same amount of boiling water and simmer again, until the garlic is soft and the fish skin is wrinkled.
12
Add steamed fish drum juice, turn chicken essence to high heat, stir well, sprinkle with chives and serve.Stewed fish with garlic Make Tips
1. The black film in the fish belly must be removed, which is the source of fishy smell. 2. Salting fish is to remove the fishy smell and to better taste. 3. You must remember to take the ginger slices and scallion white for pickled fish, because pickled fish are very fishy. 4. When hanging the paste, mix it dry and let the powder be spread on the fish. 5. When stewing the fish, add boiling water. Stewing the fish twice is to make the garlic more soft. It tastes pink, making the skin of the fish more wrinkled, and it tastes more like QQ.