A simple milk white nutritious soup -- crucian carp mushroom soup(jian jian dan dan de nai bai se ying yang tang ji yu mo gu tang )

A simple milk white nutritious soup -- crucian carp mushroom soup

Introduction:

"Crucian carp is tender and rich in protein, which is easy to be digested and absorbed by human body. It has the functions of Supplementing Qi and strengthening spleen, diuresis and detumescence, appetizing and regulating qi, clearing heat and detoxification, and promoting milk circulation. Suitable for weak spleen and stomach, loss of appetite, malnutrition, maternal consumption is very good! Postpartum, after surgery, sick body deficiency, often eat some crucian carp, beneficial to the recovery of the body

Production steps:

Step 1: clean the small crucian carp, dry the water, apply a layer of salt on the fish and marinate for 10 minutes.

Step 2: pour proper amount of oil into the pot, heat the oil and fry the crucian carp along the edge of the pot.

Step 3: don't stir. Turn over after frying on one side. I turned it a little early. The skin of the fish was damaged.

Step 4: shovel out the fried fish, add proper amount of water into the soup pot, and put in the fried fish.

Step 5: shred the ginger, take the scallion and put it into the pot.

Step 6: add a little cooking wine.

Step 7: after boiling the soup, add the tofu cut into pieces.

Step 8: cut the mushrooms into small pieces, clean them and put them into the soup.

Step 9: simmer over medium heat for about half an hour, add salt and simmer for another ten minutes. Put the stewed soup into a bowl. If you like shallots, cut the leaves of shallots and sprinkle them.

Materials required:

Small crucian carp: 2

Mushroom: About 200g

Tofu: 300g

Ginger: 2 slices

Shallot: 1

Cooking wine: moderate

Salt: right amount

Proper amount: edible oil

Precautions: 1. Dry the fish and marinate it with salt for a while, which can prevent the fish from sticking to the pan when frying. 2. Before stewing crucian carp soup, fry the fish in oil first, then add water to stew, the purine in the fish will gradually dissolve into the soup, the whole soup presents milky white, and the taste is more delicious. 3. Don't stir the soup frequently, or the crucian will fall apart.

Production difficulty: ordinary

Technology: pot

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Jian Jian Dan Dan De Nai Bai Se Ying Yang Tang Ji Yu Mo Gu Tang