Weight loss recipes: Simple and healthy ways to make steamed mandarin fish and braised crucian carp with mushrooms.
Fish Preparation
(The quantities in this recipe are for two people/serving)
Tip: Fish is a healthy and physique-enhancing food. Most fish have zero carbohydrates and very low fat content. They contain many vitamins and trace elements beneficial to the human body. Since there are many varieties and cooking methods, you can arrange them according to your taste preferences.
1. Steamed Mandarin Fish
Ingredients: 1 mandarin fish, 1 slice of ginger, 2 sections of scallion, 1 tablespoon each of cooking wine, soy sauce, and vegetable oil, a pinch of salt.
Operating Assistant: Steamer
Instructions:
(1) Wash the mandarin fish thoroughly, cut open the belly, remove the intestines and clean it. Blanch in boiling water for 1 second, then remove and gently scrape off the mucus.
(2) Make a cut along the spine from head to tail on one side of the fish.
(3) Lay the fish flat on a porcelain plate, add ginger, scallions, and cooking wine, and steam over high heat for 15 minutes. Remove the scallions and ginger. (4) Pour the steamed fish juice into a small bowl and set aside.
Add a small amount of vegetable oil to a wok. Once the oil is hot, boil the original juice from steaming the fish in the small bowl with a suitable amount of salt. After slightly reducing the liquid, pour it over the fish.
(5) The dipping sauce is usually made with soy sauce and vinegar.
2. Braised Crucian Carp with Mushrooms
Ingredients: 2 crucian carp, 2 rehydrated shiitake mushrooms, 10g bamboo shoots, 1 bok choy, a little scallion, ginger, and garlic, 2 tablespoons of vegetable oil, a little salt.
Tools: Wok
Instructions:
(1) Clean the crucian carp, cut open the belly, remove the intestines, and rinse thoroughly.
(2) Tear the mushrooms into large pieces by hand, chop the scallion and ginger, slice the garlic, and cut the bok choy into sections after washing. (3) Heat a small amount of vegetable oil in a wok, then add ginger, scallions, and garlic and stir-fry until fragrant.
Add clear broth and bring to a boil. Add the crucian carp, mushrooms, and bamboo shoots and cook until the fish is done. Finally, add bok choy, season, and serve.
(The quantities in this recipe are for two people/serving)
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