I didn't expect the fish to be a perfect match with it, refreshing and delicious, and it was better to eat in the summer!
In the southern summer, every summer, the weather here will become very hot, in addition to the heat in the hot season, how can we lose the good time to maintain health in time? In Guangdong and Zhejiang, diced fish is one of the most popular summer ingredients, diced fish is essentially cut into small grains of fish meat, with egg whites and other ingredients to make, and today's introduction to this dish is not only diced fish, but also small peas. This dish is called stir-fried diced fish with fresh peas.
Judging from the color of the whole dish alone, it is fresh and bright, and you can feel the softness of it as soon as you take it in, and the fresh and tender taste is really addictive to your taste buds. And this dish is not only the appearance, but also the connotation. The whole dish of vegetarian meat is moderately matched, and the nutritional value fills the whole dish. The selection of diced fish also comes from the precious dragon fish, which is cut into cubes and then added raw materials such as ginger and shallots, which can be mixed with peas and thrown into the oil pot to cook and stir-fry happily. Shallow taste of a bite, diners will be shocked by the delicious taste, pea vegetables fresh, fish fresh, fused with each other, the chemical elements in it will fully function, to provide diners with sufficient nutrition, both to clear the body of moisture, but also will not lose the meat elements, wonderful.
<h1>How to make fried diced peas</h1>
Ingredients: green carp (grass carp) spinal meat about 6 two, fresh peas 2 two, carrot 1 two, fresh green onion a stick, a large piece of ginger, white pepper to taste, wet starch to taste, chicken essence to taste
Preparation Method:
Step 1: After the green onion is picked and washed, half cut into segments, half cut into granules, and the ginger is also partially cut into slices and partially cut into granules.
Step 2: Cut the fish into 1 cm cubes, then add the shallots, ginger slices, white pepper and stir well and marinate for 15 minutes, then remove the green onion and ginger slices in the fish, then humidify the starch by 10 grams, grasp well and set aside;
Step 3: The peas and diced carrots are cooked in boiling water, and rinsed in cold water for a while;
Step 4: Heat the wok on high heat, add salad oil, burn until it is 40% hot, pour in the starchy fish diced oil until it is cooked for about 20 seconds, pour into a colander and drain the oil;
Step 5: Leave an appropriate amount of oil in the pot 1 put the green onion, ginger and peas and sauté a few times;
Step 6: Add the right amount of broth, if there is no broth, add the right amount of boiling water, add the right amount of refined salt after boiling, then pour in the diced fish, and then adjust the MSG of the chicken essence, hook with wet starch, push well and put it on the plate;
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