Mixed crucian carp soup in casserole(sha guo shi jin ji yu tang )

Mixed crucian carp soup in casserole

Introduction:

"Crucian carp contains comprehensive and high-quality protein, which can play a very good role in strengthening the elastic fiber composition of the skin. Especially for the pressure, lack of sleep and other mental factors caused by early wrinkles, has a unique effect to alleviate. In addition to its unique practice - casserole mixed crucian carp soup, the soup delicious, diverse raw materials, rich nutrition. Let's enjoy the delicious food made by ourselves and keep fit at the same time. "

Production steps:

Step 1: remove the scales, gills and viscera of crucian carp, and wash them. Note: the black membrane in the belly of crucian carp needs to be removed, otherwise it will be very fishy;

Step 2: put the cleaned crucian carp into the casserole of boiling water, pour in the edible oil, put the ginger slices into the casserole, bring to a boil over high heat, and simmer slowly over low heat;

Step 3: in the process of stewing fish, put the quail eggs into the pot with cold water, cover the pot and bring to a boil. Then turn off the fire. Don't take them out first and let them stew for 2 minutes;

Step 4: slice baby cabbage, tofu, chives, carrots and vermicelli, wash and set aside;

Step 5: wash the cooked quail eggs with cold water until they are not very hot, and then peel them;

Step 6: see if the quail egg is easy to peel off, and it's all smooth and perfect;

Step 7: when the crucian carp is almost stewed, add baby cabbage and carrot slices, add appropriate amount of refined salt, and cook over high heat for 2 minutes,

Step 8: put in the vermicelli and tofu. The vermicelli are easy to cook, just boil for about 1-2 minutes;

Step 9: add the peeled quail eggs and chives, add chicken essence and pepper, bring to a boil and turn off the fire.
A delicious casserole mixed crucian carp soup with tender meat, strong onion flavor and fresh taste is out!

Materials required:

Crucian carp: moderate

Quail eggs: moderate

Carrot: right amount

Tofu: right amount

Fans: right amount

Baby food: right amount

Chives: right amount

Ginger: right amount

Edible oil: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: [nutritional value] often drink crucian carp soup has many benefits to people, now say children cough. The baby's viscera is delicate, not cold and heat resistant, spleen deficiency and liver hyperactivity, exogenous wind cold will affect the lung or lead to spleen deficiency and loss of normal function. For children who cough for a long time, they can be treated with crucian carp soup. Carassius auratus is sweet and smooth, enters the spleen, stomach and large intestine, and has the effect of invigorating the spleen and relieving cough. [tips from Jingchu] when cleaning up most fish, it is necessary to remove the gills and the contents of the belly (I keep the fish bubbles and seeds), especially there should be no black film in the belly, otherwise it will be very fishy. After the soup is ready, it's best to drink it while it's hot. Only in this way can the soup taste delicious and not very fishy. Put tofu in fish soup, do not put frozen tofu, because there is no fat in fish soup itself, and the taste of frozen tofu will affect the taste of fish soup itself. Crucian carp: crucian carp should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.

Production difficulty: ordinary

Process: casserole

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Sha Guo Shi Jin Ji Yu Tang