Just after the Spring Festival, a lot of delicious food and drink, if you put all the meat "one size fits all" in order to ***, you can't stand it in two days, you are greedy, eat it violently, and the weight does not lose but increases. Therefore, meat cannot be missing.
The home-cooked fish stew that I share with you today is suitable for eating now. Use the most common carp, which is inexpensive, tender and delicious, rich and high-quality animal protein to replenish energy; Put tofu and stew together to increase the intake of plant protein, enrich the taste, and provide comprehensive nutrition; Add cabbage and vermicelli to supplement a variety of vitamins, minerals, crude fiber, and the pleasure of eating.
This pot of fish is really not blown, delicious and fragrant, not only suitable for "white mouth" to eat, but also an excellent cp for rice, noodles, and steamed buns. You like the fish head cake outside, right? Our thick soup is also not ambiguous, soaking pancakes, mixing noodles, "leverage"!
A fish as big as a restaurant can't be taken for 188 yuan, so we only spend 30 yuan to get it, even if you count the odd and miscellaneous ingredients, seasonings, water and electricity, 40 yuan stopped. In this way, I feel like I have earned more than 100!
If you are not poor, hurry up and get on the fish, you have to feel that you can do it again, and you will want to eat the next one after eating this one.
---Homemade fish stew]--
【Ingredients】 950 grams of carp (net weight).
【Accessories】 120 grams of pork belly, 80 grams of sweet potato vermicelli (dry), 200 grams of tofu, 70 grams of cabbage leaves, 10 grams of coriander, 30 grams of vegetable oil, 800 grams of hot water
【Seasoning】 2 star anise, 20 grams of green onions, 20 grams of ginger, 4 cloves of garlic, 3 dried red peppers, 30 grams of soybean paste, 20 grams of rice wine, 40 grams of soy sauce, 20 grams of balsamic vinegar, 20 grams of dark soy sauce, 6 grams of salt, 5 grams of chicken essence, 3 grams of white pepper
[Production].
1.Clean up the carp, net weight 950 grams, cut the back into 2 cm wide segments, and do not cut off the abdomen;
2.Slice the pork belly with the skin, soak the sweet potato vermicelli in cold water until soft, cut the tofu into large pieces, cut the cabbage leaves into large pieces, and cut the coriander into inch pieces;
3.Prepare the seasoning: star anise, green onion, ginger slices, garlic, dried red pepper together; Soy sauce, dark soy sauce, balsamic vinegar, cooking wine, soybean paste in a bowl and mix; Salt, chicken essence and white pepper together;
4.Pour oil into the pot, add star anise, green onions, ginger slices, garlic, dried red peppers, pork belly slices, and stir-fry to remove the oil;
5.Add soybean paste, rice wine, light soy sauce, balsamic vinegar, dark soy sauce and stir-fry until fragrant, then pour in hot water;
6.Put the carp into the pot, add salt, chicken essence and white pepper, cover with a glass lid, and simmer over medium heat for 15 minutes;
7.Add vermicelli, tofu and cabbage, simmer over medium heat for 8 minutes;
8.Sprinkle the coriander segments before removing from the pan and serve on a plate.
[Apple's private talk].
1.Freshwater fish such as carp, grass carp, and sea bass can be made, but it is not recommended to put ingredients such as tofu and cabbage for fish with many spines, so as to prevent fish bones from mixing in them and causing danger;
2.The fish does not need to be marinated and fried, and it is stewed directly in the soup, so the step of stir-frying is very important, and the pork belly can increase the fragrant taste;
3.The seasoning adjusts to the taste;
4.The fish is relatively large, and when you take it out, you can pour out the soup first, and then use a shovel to assist in pushing the fish, tofu, etc. into **, and finally pour the soup on it.
"Make food with love and record beauty with heart; Bring out the mellow taste of the ingredients in a simple way." I'm a dancing apple in meggy, I've been an English teacher for 18 years, and now I'm a home cook, health manager, nutritionist, food writer and author of "Home Cooking with Million Hits" in the kitchen for love. "Every soup and every dish has love, and every meal and every meal has love", fast dishes, nutritious meals, delicious staple foods, easy-to-do baking, there is no fancy in my place, they are all small and practical family food to share. Every day when you are immersed in the fireworks of the world, and enjoy every moment of the smell of food, life is actually so simple.