Stir-fried Isinglass with Spring Bamboo Shoots and Lettuce

Name: Stir-fried Isinglass with Spring Bamboo Shoots and Lettuce
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 50G (dry and cooked system) isinglass; halfway lettuce; 250G Spring bamboo shoots; 50G Salad oil; Some salt; 30G Cooking Wine; 8G ginger; Some Chicken Essence

by Small plan

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Ingredients: Fish glue (dry and cooked) 50G Lettuce: half spring bamboo shoots 250G
Ingredients: salad oil 50G salt, cooking wine 30G, ginger 8G, chicken essence.
practice:
1 Soak the isinglass one night in advance, (at least 6 hours in advance) after soaking the hair, wash it with water several times, and drain the water for later use.
2 Peel and slice lettuce
3 Shell the spring bamboo shoots, remove the old parts, slice them into thin slices, and put them in a pot. Cook the spring bamboo shoots for a while, then remove them for use.
4 Heat the pan with oil, put the chopped ginger into the pan and sauté
5 Add fish gelatin and stir fry for a while.
6 Add bamboo shoots, stir fry, and pour in cooking wine
7 Add the right amount of salt
8 Add lettuce slices, stir fry, add appropriate amount of water, cover and simmer for a while
9 Finally, add the right amount of chicken essence to the pan. "

Ingredients

50G (dry and cooked system) Isinglass
halfway Lettuce
250G Spring Bamboo Shoots
50G Salad Oil
Some Salt
30G Cooking Wine
8G Ginger
Some Chicken Essence

Stir-fried Isinglass with Spring Bamboo Shoots and Lettuce

1. Ingredients: lettuce, spring bamboo shoots isinglass

Stir-fried Isinglass with Spring Bamboo Shoots and Lettuce recipe

2. The isinglass is soaked in warm water for more than 6 hours in advance. Best to soak overnight

3. Spring bamboo shoots sliced and set aside

4. Boil the spring bamboo shoots first to remove the astringency.

5. Remove and drain the water for later use

6. Cut the isinglass into small pieces for later use

7. Heat oil in a pan and sauté the minced ginger

8. Add fish gelatin and stir fry

9. Add bamboo shoots and stir fry

10. Pour the cooking wine

11. Season with salt

12. Add the cut lettuce slices and continue to fry for a while, add appropriate amount of water and simmer for a while, add chicken essence and season it out.

13. Loading

14. Let’s eat.

Tips:
1. Link to purchase fish gelatine: https://item.taobao.com/item.htm?spm=a1z10.5-c.w4002-2451572576.43.4c782883Sa1zLQ&id=589775151572
2. Isinglass is rich in gum, hence the name isinglass, also known as fish maw and fish maw. Fish gelatin is as famous as bird's nest and shark fin. It is one of the "Eight Treasures" and is known as the "Marine Ginseng". The main components of isinglass are high-grade collagen, a variety of vitamins, calcium, zinc, iron, sun and other trace elements. The protein content is as high as 84.2%, and the fat is only 0.2%. It is an ideal high-protein and low-fat food. It is the raw material for human body to supplement and synthesize protein, and it is easy to absorb and use. The lettuce, spring bamboo shoots and isinglass of this dish are all seasonal dishes, diet food, the three in one is suitable for everyone who loves beauty.
3. The isinglass needs to be soaked in advance, at least 6 hours in advance, for the isinglass foam to expand and taste good. Cooked isinglass is more convenient to eat than fresh isinglass, and isinglass is also a good product for hot pot under soup.
4. Boil the bamboo shoots first, and pour out the water used to cook the bamboo shoots. The bamboo shoots contain a lot of cellulose. Friends with poor stomachs should not consume too much at a time.