Crucian carp, clam and wolfberry leaf soup(ji yu hua ha gou qi ye tang )

Crucian carp, clam and wolfberry leaf soup

Introduction:

"Crucian carp is also beneficial to water detumescence, qi invigorating spleen, heat clearing and detoxification. Lycium barbarum leaves have the functions of nourishing yin and blood, nourishing liver and kidney, clearing heat and relieving thirst, benefiting essence and improving eyesight. Clam meat has the functions of Nourishing Yin, improving eyesight, softening firmness and resolving phlegm. This soup has the effect of clearing liver and eyesight, clearing heat and detoxifying. Crucian carp soup itself is very fresh and sweet, adding clams is fresh and fresh. It's not difficult to make a thick, white and sweet fish soup. You only need to master four tips: 1. Sprinkle a little salt when frying the fish; 2. Pour in cooking wine after frying the fish; 3. Add an appropriate amount of water (water can cover the fish noodles), roll the soup over high heat until it turns white, and then add an appropriate amount of hot water. After boiling, turn the heat down and continue to boil for about 10 minutes. 4. In the process of boiling soup, remove the oil foam from the surface

Production steps:

Step 1: wash the crucian carp and clams.

Step 2: wash the leaves of Lycium barbarum and control the water for use.

Step 3: slice ginger and soak wolfberry until ready to use.

Step 4: bring the water to a boil, put the clam into the boiling water (the clam can open the mouth), and then wash the water faucet to clean the mud in the clam.

Step 5: heat the oil, add ginger and crucian carp, sprinkle with salt.

Step 6: Fry slowly until yellowish on both sides, pour in cooking wine.

Step 7: add appropriate amount of water (water can cover the fish surface), heat and roll until the soup turns white.

Step 8: add appropriate amount of hot water, turn down the heat and continue to boil for about 10 minutes.

Step 9: add clams and wolfberry leaves.

Step 10: after the leaves of Lycium barbarum are boiled soft, put in the Lycium barbarum and cook for a while.

Materials required:

Crucian carp: 650g

Wolfberry leaf: 180g

Clam: 200g

Medlar: 20 capsules

Ginger: 5 pieces

Salt: 1 teaspoon

Cooking wine: 1 tbsp

Water: moderate

Precautions: 1. Clams are very delicious. Do not add MSG or salt when cooking. Shellfish should be used after spitting and cooked. Clams are not suitable for cold stomach and other shellfish. 2. Because wolfberry can nourish yin and moisten dryness, it is not suitable for those with spleen deficiency and loose stools.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Hua Ha Gou Qi Ye Tang