Method for cooking fish with papaya

When it comes to papaya, many people first think of the breast enhancement effect of papaya. In fact, the breast enhancement effect of papaya is really good. Mature papaya tastes especially sweet, and the seeds of papaya are all black. In fact, papaya not only has breast enhancement effect, but also can nourish the stomach. In fact, some people like to eat papaya to cook fish. The following is a detailed introduction to the practice of cooking fish with papaya.

Papaya (English name: CommonFloweringquinceFruit) alias: Xun, papaya fruit, tiejiao pear, autumn papaya and sour papaya. Papaya is the mature fruit of Malus longipedunculata or Papaya, a deciduous shrub of Rosaceae. The taste is sour and warm, entering the spleen and liver meridians. As a kind of fruit, papaya is actually papaya, with smooth and beautiful skin, thick and delicate pulp, rich aroma, rich juice, sweet and delicious taste and rich nutrition. Known as "the fruit of all benefits", "the king of fruits" and "the melon of longevity", it is one of the four famous fruits in Lingnan. Papaya is warm and sour, calming the liver and stomach, relaxing muscles and activating collaterals, and can be used to treat rheumatic joint pain, tendon contracture, beriberi swelling and pain, vomiting and diarrhea, and tendon rotation. Chinese herbal medicine papaya and papaya bought on the market now are not a kind of plant fruit. The common papaya in the market is papaya of Chaenomeles.

1. After scaling and eviscerating crucian carp, dry the water with a clean towel, gouge out three flower knives on each side, sprinkle with a little salt, evenly spread it on the inside and abdomen of the fish, let it stand for 10 minute, and wipe the mucus oozing from the surface of the fish with a clean towel for later use.

2. Cut half a papaya into pieces with a thickness of 4~5 mm and remove the core. Spare.

3. Heat the flat-bottomed non-stick pan to 7 minutes, add proper amount of peanut oil, change to medium heat, fry the crucian carp on both sides until golden brown, leave the tail oil, and pick up the fish for use.

4. Saute ginger slices, garlic slices and peppers with tail oil. Stir-fry tomato pieces and sour papaya slices for a while, then add clean water without ingredients, change the fire to boil, and add fried crucian carp to continue cooking.

5. In the cooking process of fish, tear off the epidermis of tomato pieces with chopsticks and discard them. Add cooking wine.

6. Add concentrated chicken juice, sugar and chicken essence, and shake the pot to make the soup even.

7. When the juice is almost the same, add tomato sauce and salt to color and taste. Continue to collect juice.

8. At this time (about 7 minutes), the juice has been collected almost. Pick up the cooked crucian carp and put it on a plate.

9. Then put the sour papaya slices into the plate, then pour the soup into the pot and arrange it a little.