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Stewed baby fish with Cordyceps sinensis?

Practice: pedicel off the fresh Cordyceps sinensis flowers, wash and drain water, Cordyceps sinensis flowers are not suitable for soaking in water, wash and drain. Wash the fish, cut the fish pieces about 5cm, put in oil, salt, cornflour, light soy sauce, fish sauce, ginger, wash and cut into shreds, mix and marinate. Heat pan, pour oil, add fish pieces, fry over medium heat until yellowish, flip the other side and continue to fry until yellowish.

Take 350 grams of meat on the doll's brisket or the back of the fish, cut it into 20 pieces on average and set aside. Use onions, garlic, salt, chicken powder and marinate for use. Put the cooking oil into the pot, heat up and copy the delicious doll fish into the pot, cook and remove from the pan. Take ten covered air cups, put two pieces of fish in each cup, and then put red dates, cordyceps, Chinese wolfberry and sliced ginger in turn.

Raw materials: take 350 grams of baby fish (about 1 jin alive), preferably with baby fish brisket or meat on the back of the fish, cut into 20 pieces on average. Excipients: 10 red dates, 10 Cordyceps (or Cordyceps sinensis), 20 Ningxia wolfberry, 750 grams of high-quality Qinggao soup, 10 grams of salt, 10 grams of chicken powder, 10 grams of ginger slices, 10 grams of sugar, 20 grams of green onions and 20 grams of garlic cloves.

Purine of Dulong fish

The purine content of Dulong fish reaches 113, which belongs to a higher content. Those with high uric acid should eat less or not.

What kind of fish is Dulong in Chaoshan dialect?

Dulong, that is, eel, is regarded as a nourishing sacred product by Chaoshan people. Eel, alias: White eel, eel, river eel, Japanese eel. Eel refers to the general name of species that belong to the classification of eels. Eel, also known as eel, is a fish that looks like a long snake and has the basic characteristics of a fish. In addition, eel is similar to salmon in migratory characteristics. Eel is a fish, like a snake, but scaleless, generally found in the sea area at the junction of salt and fresh water.

This is called: du Chi Kuala long (so called in Chaoshan area) scientific name: Tulong (also known as Dulong, bone dragon, bone eel), has the effect of promoting blood circulation, many bone spurs do not have any meat, stew to drink. It is a kind of eel.

This is called: Dulong (so called here in Shantou) scientific name: Tulong (also known as Dulong, bone dragon, bone eel) blood circulation, a lot of bones do not have any meat stew to drink. It's a kind of eel.

What is the way to share the Dulong fish?

Dulong fish stew: stew Dulong fish with ribs, vegetables and other ingredients, which can not only supplement the nutrition needed by the human body, but also taste the delicacy of Dulong meat. In addition, some Chinese herbs, such as Chinese wolfberry and angelica, can be added to increase the nourishing effect of the soup. Grilled Dulong fish: cut the Dulong fish into pieces of appropriate size, marinate them with seasoning, and bake them in an oven or barbecue grill. The roasted Dulong fish is tender on the outside and rich in taste.

Braised soy sauce is a common cooking technique in Chinese cuisine, which is suitable for Dulong fish. First, wash the Dulong fish, remove the internal organs and scales, and then cut into sections and set aside. Put oil in the pan, pan-fry the fish until golden brown on both sides, add sliced ginger, green onions, cooking wine, soy sauce, sugar and enough water, bring to a boil and simmer until the soup is thick and the fish tastes. Steamed Dulong fish is the best way to retain the original flavor of the fish.

Dulong, that is, eel, is regarded as a nourishing sacred product by Chaoshan people. Eel, alias: White eel, eel, river eel, Japanese eel. The eel refers to the general name of the species that belong to the classification of the eel order. Eel, also known as eel, is a fish that looks like a long snake and has the basic characteristics of a fish. In addition, eel is similar to salmon in migratory characteristics. Eel is a fish, like a snake, but scaleless, generally found in the sea area at the junction of salt and fresh water.

Local Snacks

Meat Jia bun: meat Jia mo is a special snack in Shaanxi. The roasted steamed bun is cut and clipped with chopped stewed meat and green chili. It is crisp and delicious in one bite, and the meat is fragrant. It can be eaten as breakfast and afternoon tea. Moon bun: it is full of bean skins, vegetables, meat and so on. It can be eaten in a month. The price is not expensive and it is very cost-effective. Pan-Fried Dumplings: Pan-Fried Dumplings and Xiaolongbao belong to southern snacks.

Xiaolong Guan Tang Bao: Xiaolong Guan Tang Bao has a history of one hundred years, and its founder is Huang Jishan. The existing state-owned steamed stuffed bun shop on the first floor is a famous flavor noodle. Chaoshan horseshoe cake: there is a custom of eating rice cakes during the Lunar New year in Chaoshan area. New year cakes and hair cakes are important festive foods for the Lunar New year, implying the good wish of "rising year after year" and "rising step by step".

Roast mutton kebabs are the most famous ethnic snacks in Xinjiang. Cut the mutton into small pieces, string it into iron cuttings, and bake it in a special rectangular oven. Then coat the mutton with soy sauce, refined salt, ginger powder, spicy noodles, pepper and other seasonings, and turn the iron cuttings. Its meat is tender, fragrant and nutritious. Now roast mutton has developed to roast tendon, roast kidney and so on.

Unique snacks include Xiaolonggu Tang Bao, Chaoshan Horseshoe Cake, stinky Tofu, Longpishou, Lai Tangyuan, Zhong dumplings, Pearl Yuanzi, Ye'er Harrow, Egg Baking Cake, Noodles, Sichuan Style and so on. Xiaolong Guan Tang Bao: this snack has a history of one hundred years and was founded by Huang Jishan. At present, the steamed stuffed bun shop on the first floor of the state continues to inherit its famous flavor.