Cauliflower and crucian carp soup(cai hua ji yu tang )

Cauliflower crucian carp soup method:

The raw materials for making the soup are as follows:

Crucian carp 1 (about 250 grams); cauliflower 120 grams; ginger 1 small piece; note: optional ingredients

Seasonings used for cooking flower crucian carp soup:

25g edible oil; 1 tsp sesame oil (3G); a little pepper; 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of cauliflower crucian carp soup:

1. Kill and wash the crucian carp, then soak it in brine for 5 minutes and wash it;

2. Remove the thick stem of cauliflower, wash and cut into flowers; wash and slice ginger;

3. Put oil in the pot, heat up, saute ginger and fry crucian carp;

4. Add proper amount of water, cook for 30 minutes, add sesame oil and cauliflower, and cook;

5. Sprinkle with pepper, salt and monosodium glutamate to taste.

Characteristics of cauliflower crucian carp soup:

It's salty and fresh, delicious and light in taste.

Attention should be paid to the following points when cooking fish soup

If you fry the crucian carp and put it into a casserole, the taste will be more pure.

Cauliflower and crucian carp soup

Cauliflower crucian carp soup is a delicious food made of 1 crucian carp and cauliflower.

introduce

Cauliflower crucian carp soup

Material Science

[raw materials] 1 Carassius auratus (about 250g); 120g cauliflower; 1 small piece of ginger; 100g fresh pork, cut into shreds

[seasoning] 25g edible oil; 1 tsp sesame oil (3G); a little pepper; 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

practice

1. Kill and wash the crucian carp, then soak it in brine for 5 minutes and wash it;

2. Remove the thick stem of cauliflower, wash and cut into flowers; wash and slice ginger;

3. Put oil in the pot, heat up, saute ginger and fry crucian carp;

4. Add proper amount of water, cook for 30 minutes, add sesame oil, fresh shredded pork and cauliflower, and cook well;

5. Sprinkle with pepper, salt and monosodium glutamate to taste.

[tips] if you fry the crucian carp and put it into a casserole, it will taste more pure.

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Chinese PinYin : Cai Hua Ji Yu Tang