1 carp, 100g soybean sprouts, 50g rehydrated shiitake mushrooms, 10g each scallion segments, ginger slices, cooking wine, soy sauce, 3g salt, 1g MSG, 600g broth, 10g cornstarch slurry, 850g vegetable oil.
Preparation:
(1) Scale the carp, remove gills and innards, rinse thoroughly, and score both sides with crisscross cuts. Heat vegetable oil in a wok until 70% hot, add carp, and fry until slightly firm. Remove and drain.
(2) Reserve 15g oil in the wok. Sauté scallion segments and ginger slices until fragrant. Deglaze with cooking wine, add broth, and bring to a boil. Add the fried carp and simmer briefly.
(3) Add shiitake mushrooms and soybean sprouts. Season with soy sauce and salt, simmer until tender and well-flavored. Thicken with cornstarch slurry. Plate and serve.
Characteristics: Rich reddish hue, tender fish flesh, smooth and soft shiitake mushrooms, savory and aromatic flavor.
Carp is rich in protein, calcium, phosphorus, iron, and B vitamins. Its fat primarily consists of unsaturated fatty acids, which promote brain development.
Shiitake mushrooms are highly nutritious, containing abundant high-quality protein, vitamins (A, B, E, C), and various minerals, making them excellent for brain health. Bean sprouts provide choline and lecithin, both beneficial for cognitive function. This dish offers substantial nutrients for pregnant women, promoting their health and supporting fetal brain development.