Jelly Crucian Carp

Name: Jelly Crucian Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Crucian carp; Some Jelly; Some Tempeh; Some Red chili; Some celery; Some oil; Some Vinegar; Some Shallots; Some Flavor fresh; Some Chicken Essence; Some Chili oil; Some sesame oil; Some pepper; Some ginger; Some salt

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Crucian carp has the function of clearing heat and detoxifying, and jelly is also a good ingredient in summer. The two together are really a good dish in summer. It is also the best match for fish-loving and jelly-loving. Crucian carp has the functions of invigorating qi and invigorating the spleen, eliminating stomach yin, diuresis and swelling, clearing away heat and detoxification, and reducing cholesterol; crucian carp can treat aphtha, ascites, hydration, etc., eating crucian carp can prevent high blood pressure, Arteriosclerosis and coronary heart disease are very suitable for obese people. Nursing nurses during the nursing period eat more crucian carp, so they can have plenty of milk. The jelly is made of mung bean starch, mainly containing carbohydrates, protein and other nutrients. The color is white, crystal clear, tender and refreshing. But because the jelly is all starch, it is not easy to digest, so you should not eat more. Celery is one of the commonly used vegetables. It can be stir-fried or served cold, and is deeply loved by people. Celery has the effects of calming the liver and lowering blood pressure, calming the nerves, anti-cancer, diuresis and swelling, and increasing appetite. Eat more celery to lose weight. "

Jelly Crucian Carp

1. Ingredients: crucian carp jelly, celery, shallots, chili oil, salt, chicken essence, flavor-grade fresh tempeh, red chili vinegar and pepper

2. Scrape the scales, dig the gills, open the abdomen, remove the internal organs, wash and dry the crucian carp, mix well with salt, cooking wine, ginger, green onion, and marinate for 30 minutes

3. Celery Optional Washed Water

4. Cut into small dices with cold water

5. Cut shallots into chopped green onions, cut red pepper into circles, and cut ginger into silk

6. Jelly cut into strips

7. The marinated crucian carp is steamed in a cage for about 15 minutes until cooked; it is best to put green onion and ginger in the fish belly

8. Minced tempeh

9. Stir fragrant with vegetable oil and let cool;

10. Mix the flavor-grade fresh, tempeh, chicken essence, chili oil, red chili, diced celery, green onion, pepper, vinegar and sesame oil into a juice;

11. Pour the adjusted sauce into a bowl of jelly and mix well; take out the crucian carp on the fish plate, pour the mixed jelly on the fish, the delicious jelly crucian is ready

Tips:
Don’t use water for steaming fish, the water has a fishy smell

Put a few drops of clear oil when celery is over water, it can keep the nutrients from losing, and it can also be bright

Crucian carp should not be eaten with garlic, mustard greens, white sugar ginseng, honey, pork liver, chicken, pheasant, venison, as well as Chinese medicine Ophiopogon and Magnolia officinalis. Avoid drinking tea before and after eating fish.