nutritional analysis
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 be eaten frequently. 2. crucian carp has the effects of strengthening the spleen and dampness, soothing the appetite for the middle, activating blood and dredging channels, and warming the middle and lower qi. It has the effects of spleen and stomach weakness, edema, ulcers, tracheitis, asthma, Diabetes has a good nourishing and therapeutic effect; postpartum women stew crucian carp soup, which can replenish deficiency and smooth breast. 3. The crucian carp meat is tender and fresh, and can be used for making 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.
Crucian carp in bean paste
By GardnerHuels
Recipe Recommendations
- crucian carp appropriate amount
- bean paste appropriate amount
- hot sauce appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Crucian carp in bean paste
1
Wash the crucian carp for later use.
2
Cut the fish several times on both sides and marinate it with cooking wine and salt for a while.
3
Chop ginger and garlic into minced pieces, and cut coriander into small pieces.
4
Put appropriate amount of oil in the pan, cook until it is 80% hot, and add the fish and fry it slightly.
5
Leave the base oil in the pan and stir-fry the ginger and garlic until fragrant.
6
Add in bean paste and hot sauce.
7
Stir fry until fragrant.
8
Pour in appropriate amount of water, then add salt, sugar, and vinegar to a boil.
9
Add the fried fish.
10
Cook for a few minutes.
11
Shovel the fish into the plate.
12
Add a small amount of water to mix well, pour into the soup, leave off the heat, stir well with a spoon, and pour on the fish.
13
Sprinkle with cilantro.