Crucian carp casserole

Crucian casserole method:

Raw materials for making casserole of crucian carp

Three river crucian carp, 200 grams of yulanpian, 2 boxes of tofu, 200 grams of fresh mushrooms. Seasoning: 50g refined oil, 5g ginger, 5g garlic, 5g scallion, 3G pickled red pepper, 15g monosodium glutamate, 20g chicken essence, 3G pepper, 20g cooking wine.

Steps of making crucian carp casserole:

1. Cut the slices of Magnolia into rhombus, box tofu, divide one into seven, fresh mushrooms into two, wash, and put them into casserole for use.

2. Slice ginger and garlic, soak green onion and red pepper, and cut into "horse ear" shape.

3. Remove scales, gills and viscera of Carassius auratus. Deep fry in oil until golden yellow. Remove.

4. Heat the frying pan with oil, add ginger and garlic slices, green onion, red pepper and stir fry until fragrant. Mixed with white soup, put river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, to do floating foam, pour into the pot, on the stage.

Crucian carp casserole

Crucian casserole is a dish, the main raw material is river crucian carp, ingredients are yulanpian, boxed tofu, fresh mushrooms, seasoning for edible salt, edible oil, pepper, etc., through the firing practice.

name

Crucian carp casserole

raw material

Three river crucian carp, 200 grams of yulanpian, 2 boxes of tofu, 200 grams of fresh mushrooms.

Seasoning

Refined oil 50g, ginger 5g, garlic 5g, onion 5g, pickled red pepper 3G, MSG 15g, chicken essence 20g, pepper 3G, cooking wine 20g.

Production method

(1) Cut the slices of Magnolia into rhombus, box the tofu, divide one into seven, fresh mushrooms into two, wash and put them into the casserole for use.

(2) Slice ginger and garlic, soak green onion and red pepper, and cut into "horse ear" shape.

(4) Heat the frying pan with oil, add ginger and garlic slices, green onion, red pepper and stir fry until fragrant. Mixed with white soup, put river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, to do floating foam, pour into the pot, on the stage.

Nutritional components of Carassius auratus

The nutrients per 100 grams are as follows

Longitude: 104.06573486

Latitude: 30.65946198