The Yangtze River and the Yellow River flow quietly on the land of the motherland, the Yellow River flows into the sea through Shandong, and the Yangtze River flows into the sea through Jiangsu. The reason why the Yellow River of the Yangtze River is called the Mother River is not only to irrigate a large amount of land, but also to leave many wonderful species on the land of the motherland. There are many species left in the Yellow River and the Yangtze River, and fish is one of them. Carp, white stripe and other fish can be said to be representative of them.
The carp is delicious in meat, and it is a fish that is particularly liked to be eaten in the Lunan region of Shandong Province. The cost of carp farming is low compared to other fish, and the price is not expensive. Carp is rich in protein and can be said to be especially suitable for pregnant women. The meat of carp is not very fishy, suitable for steaming, stir-frying, frying and other ways, it can be said that carp is very popular in the Lunan area. Today, Xiao Fat will share a new way to eat carp for everyone - old vinegar carp soup.
Ingredients: carp, egg, chicken meatballs, soaked tofu bamboo, green onion, ginger, garlic, coriander
Seasoning: salt, pepper, monosodium glutamate, soy sauce, vinegar, oil consumption
1. Wash the fish first and place a knife on the fish obliquely. Beat the eggs and set aside, cut the bamboo into small pieces and set aside, and cut the shallots, ginger, garlic and coriander into small pieces for later.
2. Heat the oil, when the oil is 70% hot, make the eggs into egg cakes and set aside, cut into small pieces
3. Start the pot again to burn the oil, when the oil temperature is 70% hot, first put in the onion and ginger, put in the fish again, fry slowly on low heat, the fish does not need to be fried for a long time, the two sides are slightly yellowed, and after the fish is fried, you can put a little salt into the seasoning, add a lot of vinegar.
4. Add water to the pan after frying the fish, so that the water is not over the fish. Simmer the fish over low heat for 20 minutes. After the water boils, you can first taste whether the fish is stewed or not. If the fish is stewed, put it out and put it on the plate.
5. Add the egg skin, chicken meatballs, and curd bamboo to the stewed fish soup, and add pepper, monosodium glutamate, dark soy sauce, oil consumption, salt a little bit, simmer for three to five minutes. Pour the stewed egg skin, chicken meatballs, and tofu bamboo into the fish and sprinkle with chopped parsley. A delicious old vinegar carp soup is ready, the protein contained in the carp is mixed with eggs and chicken meatballs, it can be said that this dish is very good in terms of nutritional value and edible value.
One of the things to note when making this dish is that when the carp is fried, the oil temperature does not need to be too high, and it is easy to fry the fish paste. There is also the use of salt to pay special attention to, too much salt is not delicious. In addition to chicken meatballs and egg skins, you can also change them to tofu or the like. Fish can be eaten more, especially suitable for pregnant women. I don't know if you have any other carp practices, welcome to leave a comment below to tell me.
I am Tengzhou Xiao Fat, a fat man who loves food, welcome everyone to pay attention to me, everyone's support is the driving force of Xiao Fat