Black carp soup with mushrooms(xiang gu qing yu geng )

Black carp soup with mushrooms

Introduction:

"Summer diet should be light appetizer, less oil nutrition, today to make a suitable Soup for summer consumption, called" mushroom and herring soup. ". Black carp is similar to grass carp and belongs to freshwater fish. The appearance of black carp is similar to grass carp, but the color of its back is bluish blue, its belly is white, its mouth is slightly pointed, its meat is delicate and compact, and it has few spines, so it is most suitable for slicing. I use pure fish for this dish. If I can't buy black carp, I can use grass carp instead. The practice of this soup is as follows; "

Production steps:

Step 1: shred the fish and mushrooms.

Step 2: add a few drops of Shaojiu and a little salt to the shredded fish.

Step 3: put in the right amount of starch, and then hold it well.

Step 4: put a little oil in the pot, saute the scallion, and then add some water to boil.

Step 5: bring the water to a boil for a while, add shredded mushrooms and shredded fish and stir quickly with chopsticks to disperse the shredded fish quickly.

Step 6: then seasoning, add a few drops of Shaojiu, sprinkle a little salt, sprinkle a little monosodium glutamate and mix well.

Step 7: finally, thicken with starch.

Step 8: after the sauce is gelatinized, add a few drops of sesame oil.

Step 9: drop sesame oil into the pan.

Materials required:

Black carp: 200g

Shuifa mushroom: 50g

Minced chives: right amount

Scallion: 15g

Shaojiu: 10g

MSG: 1g

Refined salt: 3 G

Sesame oil: 2G

Starch: appropriate amount

Water: moderate

Note: this soup is characterized by light color, tender and smooth shredded fish, delicious taste and rich nutrition. Warm tips: 1. Don't cut the shredded fish too thin, otherwise it is fragile. Stir the shredded fish quickly after cooking, otherwise it is easy to stick. 2. The color is light, so don't put soy sauce. Don't thicken the sauce too much. Just hold the shredded fish. Thicken the sauce like rice soup. This health preserving soup suitable for summer consumption "mushroom and black carp soup" is ready for your reference!

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Xiang Gu Qing Yu Geng