Crucian carp, red bean and Chieh qua soup(ji yu chi xiao dou jie gua tang )

Crucian carp, red bean and Chieh qua soup

Introduction:

"It's a nutritious and delicious soup without fishy smell. It has the effect of losing weight and is suitable for young and old people. Adzuki Bean contains saponin, which has the function of defecation, diuresis and detumescence. It also contains protein, carbohydrate, crude fiber 4, calcium, iron, phosphorus, vitamin B1, B2, nicotinic acid, saponin and other nutrients. It can clear blood and eliminate visceral fatigue. It is very beneficial to obese people, heart disease and kidney disease patients. Crucian carp contains high-quality protein, easy to digest and absorb. It is a good nutrition for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. It also has the effects of invigorating spleen and removing dampness, harmonizing the middle and appetizer, activating blood circulation and dredging collaterals, warming the middle and lower Qi. It has a good tonic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. It is very suitable for middle-aged and elderly people and the weak after the disease. Chieh qua has the functions of clearing heat, clearing heat, detoxifying, diuresis, detumescence, etc. it also has certain auxiliary effects on the treatment of kidney disease, edema disease and diabetes. The smell of red bean can remove the fishy smell of crucian carp perfectly. "

Production steps:

Step 1: soak red beans in warm water 30 minutes in advance. It's easy to cook.

Step 2: clean the blood of crucian carp, remove the gills and belly of the fish, clean them, and scrape the black inside and belly with a knife. This step is very important for deodorization.

Step 3: cut the Chieh qua into 3 * 3cm pieces, and slice the ginger for later use

Step 4: the key to the whole process is to fry the fish. When the oil is hot, add ginger first and fry until the ginger is dry. Put the crucian carp into the pot (medium heat first, then slow fry on low heat). When the fish turns yellow on both sides, cook in cooking wine (rice wine is also acceptable). Cover the pot immediately and keep it stuffy for 10 seconds to remove the fishy smell.

Step 5: add 1 500 grams of cold water. After the fire boil (at this time can be put into the Chieh qua) change to a small fire slowly boil (about 2 hours).

Step 6: this time I turn to the multi-function rice cooker after the fire is boiling, and set it for 2 hours with the soup making function.

Step 7: put a little salt before turning off the fire. After making the fish soup, drink it while it's hot. I don't want any fish.

Materials required:

Crucian carp: 500g

Adzuki Bean: 80g

Chieh qua: 400g

Ginger: 3-5 tablets

Cooking wine: a little

Salt: a little

Note: the selection of crucian carp note: must use live crucian carp; crucian carp is the best length of four to five inches. Chieh qua uses tender melon, tender melon meat is smooth and light. Adzuki bean is not red bean. Adzuki bean is thinner than red bean.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Ji Yu Chi Xiao Dou Jie Gua Tang