Seaweed fish head soup(dou shi kuai jie jian dan ying yang liang tang zi cai yu tou tang )

Seaweed fish head soup

Introduction:

"Cantonese have the habit of drinking soup before meals. Scientific research shows that" drinking soup before meals is better than prescriptions. ". Before eating, drinking a few mouthfuls of soup is equal to adding some "lubricant" to the digestive tract, so that the food can be swallowed smoothly, preventing dry and hard food from stimulating the gastrointestinal mucosa, which is beneficial to the digestion and absorption of food by the gastrointestinal tract. Friends from other places all say that my family has all kinds of soup every day. It's really good! In fact, it's not difficult to have soup every day, but it doesn't mean that it takes a lot of time to stew every day. In fact, living in the city, most people do not have so much time to stew soup, my family is also, so the simple and fast nutrition soup is gradually more. Today, I recommend a Porphyra fish head soup. Have you eaten it? Is a delicious soup, excellent nutrition of the city fast nutrition soup. In the home market, there will be special grass carp head cut out to sell alone, a big grass carp as long as you want to eat, people will sell you that part. I can't do it in Beijing, so I can only buy a big grass carp and cut the head and tail out to make soup. The fish body can be used for other purposes. Let's eat one fish and two. But today's theme is fish head soup. Only the protagonist will be promoted, and the supporting role will not be introduced

Production steps:

Step 1: add water to the pan, add a few slices of ginger and bring to a boil.

Step 2: in the process of boiling water, wash the grass carp and cut out the head and tail of the fish. (the head can be cut into several pieces according to personal habits).

Step 3: dice parsley / chive / coriander.

Step 4: when the water is boiling, add some cooking oil, put the cut fish head and tail in, cover the pot and bring to a boil over high heat for about 20 minutes; (the fish head can also be fried and put in again, but the taste is not so original and sweet, according to personal taste).

Step 5: when the fish head is ready to cook, change the heat, and then put the washed laver in and cook.

Step 6: add some refined salt and cook for about 2 minutes.

Step 7: then put the parsley / chive / coriander in and mix well.

Step 8: then add appropriate amount of chicken essence and pepper, stir well and turn off the heat.

Step 9: the Porphyra fish head soup is delicious, fragrant and tender.

Fish head has high nutrition and good taste, which helps to enhance male sexual function, reduce blood lipid, strengthen brain and delay aging.

Step 10: laver is sweet, salty and cold in nature, with the functions of resolving phlegm, softening firmness, clearing heat and diuresis, tonifying kidney and nourishing heart; it is rich in nutrition and high in iodine, which can be used to treat "goiter" caused by iodine deficiency; laver has the function of softening firmness and dispersing nodules, and can also be used for other stasis; it is rich in choline, calcium and iron, which can enhance memory, treat anemia of women and children, and promote the growth of bones and teeth Longhe health care; contains a certain amount of mannitol, which can be used as an auxiliary food for the treatment of edema; the polysaccharide contained in Porphyra yezoensis can significantly enhance cellular and humoral immune functions, promote lymphocyte transformation, improve the body's immunity; can significantly reduce the total content of serum cholesterol; the effective component of Porphyra yezoensis has an inhibition rate of 53.2%, which is helpful for brain tumors and breast cancer Prevention and treatment of thyroid cancer, malignant lymphoma and other tumors.

Materials required:

Grass carp head: moderate

Laver: right amount

Parsley: right amount

Coriander: moderate

Ginger: right amount

Chives: right amount

Edible oil: right amount

Refined salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Precautions: [warm tips of Jingchu]: laver can cause diarrhea for those with poor digestive function and deficiency of body and spleen; fasting for those with abdominal pain and loose stools; eating for patients with hyperplasia of mammary gland lobules and various tumors; not eating for those with deficiency of spleen and stomach. Before eating Porphyra, soak it with water and change it for 1-2 times to remove pollution and toxin. Porphyra purplish red color, no sediment impurities, dry is the best; on the contrary, the quality is poor. If the laver is blue purple after soaking in cold water, it indicates that the laver has been polluted by toxic substances before drying and packaging, which is harmful to human body and can not be eaten; laver is a marine food, which is easy to return to moisture and deteriorate, so it should be put into black food bag, placed in a low-temperature dry place, or put in the refrigerator to maintain its taste and nutrition.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Dou Shi Kuai Jie Jian Dan Ying Yang Liang Tang Zi Cai Yu Tou Tang