Abalone, mushroom, fish and seasonal vegetable soup for all ages(lao shao jie yi zhi bao gu long li yu shi shu geng )

Abalone, mushroom, fish and seasonal vegetable soup for all ages

Introduction:

"This kind of peeled and boneless fish fillet looks very good when it's sealed. It's very big. You can open the package to soak and thaw it. You can find that the fish itself is very thin. I don't know whether it's true or not. If you think about it, you dare not buy or eat anything. If you have a chance to buy the whole one, you'd better buy a small one in the future. It's safe and cost-effective! No matter how long the meat is cooked, it will not age, and there is no fishy smell. It has high protein content and high nutrition, so it is very suitable for children and the elderly. The fat of teleost contains unsaturated fatty acids, which has the effect of anti atherosclerosis. It is beneficial to prevent and treat cardiovascular and cerebrovascular diseases, enhance memory and protect vision. So longliyu is especially suitable for office workers who face computers all day long. I like this one so much that I have to eat it no matter whether it's true or not! "

Production steps:

Step 1: because I thought of silk with silk, I replaced the pea in the picture below with green lettuce

Step 2: replace the peas in the ingredients. It should have been remade, but the Pleurotus eryngii and the Longli fish were cut.

Step 3: unpack the fish and immerse it in the water

Step 4: shred the fish fillet

Step 5: add a few drops of cooking wine and a teaspoon of salt

Step 6: half a teaspoon of dry starch

Step 7: add a little egg

Step 8: add a little white pepper and mix well

Step 9: shred the green lettuce, Pleurotus eryngii and carrot; add a spoonful of starch and half a bowl of water to make the starch

Step 10: heat the oil in a pan, add shredded carrots and stir fry until soft

Step 11: add shredded Pleurotus eryngii and stir fry

Step 12: add shredded green lettuce

Step 13: stir fry with salt

Step 14: add some boiling water

Step 15: slide in the processed fish and cut it with chopsticks

Step 16: pour in water starch again, and slowly circle with your right hand

Step 17: draw a circle slowly and turn off the fire when it bubbles

Materials required:

Fish fillet: 240g

Pleurotus eryngii: Half Root

Carrot: Half Root

Green lettuce: right amount

Oil: right amount

Salt: right amount

Cooking wine: a little

White pepper: a little

Starch: 1.5 teaspoon

Egg liquid: a little

Note: 1, under the oil pan stir fry, first under the carrot, because it is fat soluble food; do not first under the Pleurotus eryngii, because it is very oil-absorbing. 2. The amount of boiling water can be measured by the last vessel you want to use. I used the last deep dish, but the ingredients were so few that I could hardly hold a full dish. 3. When drenching starch, be sure to stir it in one direction while drenching, so as not to paste the pot.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lao Shao Jie Yi Zhi Bao Gu Long Li Yu Shi Shu Geng