Rose Fermented Crucian Carp

Name: Rose Fermented Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 455g Crucian carp; Some garlic; 2 teaspoons Red chopped pepper; 2 teaspoons Cooking oil; 1 piece (with juice) Rose fermented bean curd; Some Soy sauce; 1 teaspoon black pepper powder

by Xiancao'er

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Crucian carp, commonly known as crucian melon seeds, the meat is delicious, the meat is tender, it is full of nutrition, contains more protein, less fat, fresh but not greasy, slightly sweet; crucian carp meat is tender and delicious, with high nutritional value.

The protein contained in crucian carp is high-quality, complete, 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 eating can enhance disease resistance, hepatitis, nephritis, hypertension, heart disease, chronic bronchitis, etc. Disease patients can often eat. Crucian carp has the effects of invigorating the spleen and dampness, harmonizing the appetite, promoting blood circulation, clearing the collaterals, and warming the middle and lowering the qi. It has a good nourishing and therapeutic effect on the weakness of the spleen and stomach, edema, ulcers, bronchitis, 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 it is also rich in calcium. The fermented bean curd is fermented during the production process to generate a large amount of oligopeptides, which have various physiological health functions such as anti-aging, anti-cancer, lowering blood fat, and regulating insulin, which are very beneficial to health. Fermentation also makes the protein digestion and absorption rate higher, and the vitamin content is richer. During the fermentation process, microbes decompose the phytic acid in beans, making it easier for the body to absorb iron, zinc and other minerals in soybeans that have a low absorption rate.

Fried fish with fermented bean curd, different seasoning, different taste. The fermented bean curd has strong flavor, the fish is fresh and tender, and the rice is savory..."

Ingredients

455g Crucian Carp
Some Garlic
2 teaspoons Red Chopped Pepper
2 teaspoons Cooking Oil
1 piece (with juice) Rose Fermented Bean Curd
Some Soy Sauce
1 teaspoon Black Pepper Powder

Rose Fermented Crucian Carp

1. Prepare a fresh crucian carp.

2. Prepare garlic and rose fermented bean curd.

3. The crucian carp is cleaned up, and the fish back is picked up with a knife (easy to taste).

4. Spread a little salt on the fish body and marinate for 20 minutes.

5. Wash the garlic and cut into sections, and slice the ginger; mix the fermented bean curd and the juice thoroughly into a sauce for later use.

6. Heat oil in a pot and sauté the ginger slices.

7. Set aside the ginger slices, add the crucian carp and fry it slightly.

8. Haha, the crucian carp spontaneously jumped up and turned over, and the fish skin was intact.

9. Add garlic to the remaining oil in the pot and fry it for a fragrance.

10. Pour the fermented bean curd juice and stir well.

11. Add the crucian carp, coat the fermented bean curd evenly, and simmer for 2 minutes; pour in the light soy sauce.

12. Add black pepper and cook for 2 minutes.

13. Add red chopped pepper. Adjust the flavor and serve on the plate.

Tips:
1. Fermented bean curd is a high-salt food. It is not suitable to eat too much and long-term consumption, otherwise it will easily cause cardiovascular and cerebrovascular diseases and osteoporosis.

2. Patients with hypertension should not eat fermented bean curd.

3. Crucian carp avoid eating with Magnolia officinalis, Ophiopogon japonicus, Adenophora, mustard greens, wax gourd, taro, pork liver, pheasant, venison, and sugar.

4. People who are too weak are not suitable for eating crucian carp.