Hawthorn carp soup suitable for summer(shi he xia ji shi yong de tang shan zha li yu tang )

Hawthorn carp soup suitable for summer

Introduction:

"Carp is a kind of auspicious fish loved by the people in the Yellow River Valley of China since ancient times. It is indispensable to the dinner table every new year. The meaning of" more than a year "and" fish leaping over the dragon's gate "adds a festive atmosphere. The nutritional value of carp is also very high, in which the protein content is not only high, but also good quality, the human body's digestion and absorption rate can reach more than 90%, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D. In winter, it's better to make carp dishes with strong taste, such as braised, sweet and sour or fried. In summer, it's better to eat carp in a light way. For example, it's very good to use ginger and onion in white sauce with rice wine or soup. Today, we use carp to make a fish soup which is more suitable for summer consumption and can play a tonic role. It is called "Hawthorn carp soup". The method is as follows:

Production steps:

Step 1: wash the carp to remove the fishy line.

Step 2: remove the fish with a knife, and then slice the fish into thin slices.

Step 3: paste the fish fillets and drop a few drops of yellow rice wine into the fish fillets.

Step 4: add a little salt and then egg white.

Step 5: finally add appropriate amount of water starch.

Step 6: put the starch into the fish fillets and grasp them with your hands repeatedly.

Step 7: add water into the wok and boil the Hawthorn slices.

Step 8: then evenly sprinkle the prepared fish slices into the pot, and boil the water again to remove the foam.

Step 9: drop a few drops of Shaojiu into the pot.

Step 10: season with salt.

Step 11: Sprinkle with scallions and serve.

Materials required:

Carp: 250g

Hawthorn: 15g

Scallion: 5g

Shaojiu: 15g

Egg white: 25g

Refined salt: right amount

Starch: appropriate amount

Note: the characteristics of this soup: light color, fresh and delicious soup, original taste, simple method. Warm tips: 1, carp should choose fresh as well, clean the blood and remove the fishy line, so that it tastes delicious and will not have peculiar smell. 2. When the fillets are put into the pot, they should be spread one by one so that they can be heated evenly without adhesion. This is suitable for summer food "Hawthorn carp soup" is done, for your reference!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shi He Xia Ji Shi Yong De Tang Shan Zha Li Yu Tang