Crucian carp, commonly known as crucian carp melon seeds, has delicious meat and delicate meat. It is comprehensive in nutrition, contains more protein and less fat. It is eaten fresh but not greasy, and has a slight sweetness. The crucian carp meat is tender and delicious, and has high nutritional value.
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 regularly. Carian carp has the effects of strengthening the spleen and removing dampness, coordinating the middle and appetizing, 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.
The raw material of fermented bean curd is tofu, which is a soy product with high nutritional value. The protein content is 15%-20%, which is equivalent to meat and is rich in calcium. The fermented bean curd is fermented during the production process, thereby producing a large number of oligopeptides. It has various physiological health functions such as anti-aging, anti-cancer, lowering blood lipids, and regulating insulin, and is very beneficial to health. Fermentation also makes protein digestion and absorption higher and vitamin content richer. During the fermentation process, because microorganisms decompose the phytic acid in beans, minerals such as iron and zinc in soybeans, which have a low absorption rate, are more easily absorbed by the human body.
Stewed fish with fermented bean curd, different condiments and different tastes. The fermented bean curd juice has a strong flavor, the fish is tender and tender, and it is salty and fragrant with the rice...
Rose-fermented carp
By AlexaDibbert
Recipe Recommendations
- crucian carp 455 grams
- garlic appropriate amount
- Red chopped pepper 2 teaspoons
- cooking oil 2 teaspoons
- Rose tofu 1 block
- soy sauce appropriate amount
- black pepper 1 teaspoon
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Rose-fermented carp
1
Prepare a fresh carp.
2
Prepare garlic and rose fermented bean curd.
3
Clean up the crucian carp and use a flower knife on the back of the fish (easy to taste).
4
Spread the fish with a little salt and marinate for 20 minutes.
5
Wash the garlic and cut into sections, slice the ginger into slices; thoroughly mix the fermented bean curd and juice to form a flavored juice.
6
Heat the oil in the pan and saute the ginger slices until fragrant.
7
Spread the ginger slices aside, add the crucian carp on both sides and fry them slightly.
8
Hehe, the carp jumped up and turned over, but the fish skin was intact.
9
Add garlic to the remaining oil in the pan and stir-fry until fragrant.
10
Pour in the fermented bean curd juice and stir-fry well.
11
Add crucian carp, evenly wrap it in fermented bean curd juice, and simmer for 2 minutes; pour in soy sauce.
12
Add black pepper and cook for 2 minutes.
13
Add chopped red peppers. Season well and serve in a plate.Rose-fermented carp Make Tips
1. Sufu is a high-salt food and should not be eaten too much and for a long time, otherwise it will easily cause cardiovascular and cerebrovascular diseases and osteoporosis. 2. Patients with hypertension should not eat fermented bean curd. 3. Carp carp should not be eaten with magnolia officinalis, Ophiopong, Adenophora japonica, mustard, wax gourd, taro, pig liver, pheasant, venison meat, and granulated sugar. 4. People who are too weak are not suitable for eating crucian carp.