Black fish and white radish soup(hei yu bai luo bo tang )

Black fish and white radish soup

Introduction:

"The taste of white radish and fish is very similar. The characteristics and taste of this soup: the color of the soup is thick and white, and the taste is fresh and fragrant. This soup function: black fish: also known as snakehead, mullet, snakeskin fish. It is used for spleen deficiency, edema, beriberi, adverse urination, deficiency of Qi and blood, amenorrhea, chronic scabies, etc. Radish: sweet, pungent, cool in nature, entering the lung, stomach, lung and large intestine meridians; it has the functions of clearing heat, generating body fluid, cooling blood and stopping bleeding, lowering Qi and widening the middle, eliminating food and resolving stagnation, appetizing and invigorating the spleen, smoothing Qi and resolving phlegm. Nourishing the lung and invigorating the blood. It has anti radiation, anticoagulant, anticancer, antihypertensive, hypoglycemic, hypolipidemic and anti atherosclerotic effects. Wolfberry: nourishing liver and kidney, benefiting essence and improving eyesight. It is used for deficiency of essence, pain of waist and knee, dizziness, tinnitus, internal heat and thirst, blood deficiency and chlorosis, and blurred eyes. It has anti-aging, anti fatty liver, regulating blood lipid and blood glucose, and enhancing non-specific immunity. Suitable population: the general population can eat. But pregnant women should not eat black fungus. White radish and ginseng, ginseng with food

Production steps:

Step 1: main material drawing

Step 2: drain the oil from the hot pot.

Step 3: cut the black fish into pieces and fry them in the pan.

Step 4: Fry black fish to 80%.

Step 5: put water, white radish and ginger into the soup pot.

Step 6: bring the fish to a boil.

Step 7: fire for 20 minutes.

Step 8: add salt and pepper.

Step 9: add black fungus and cook for 3 minutes.

Step 10: add wolfberry, coriander and chive.

Step 11: the delicious black fish and white radish soup is ready.

Materials required:

Black fish: 500g

White radish: 800g

Auricularia auricula: 10g

Medlar: 3 G

Ginger: moderate

Coriander: 30g

Chives: right amount

Oil: 15 ml

Salt: 6 g

Pepper: right amount

Note: the secret of boiling snow-white soup: 1. The material must contain collagen and fat; 2. Keep strong boiling with medium heat; 3. Boil fish soup for about half an hour, and broth for more than 1 hour. The formation principle of meat and white soup: meat and white soup generally uses pig hoof, pig bone, chicken and duck, fish and other animal raw materials, which are rich in collagen, protein, fat, phospholipid and other nutrients. With these raw materials after reasonable processing, we can achieve the effect of white soup and mellow taste. Put the raw material into the pot in cold water, boil it in high heat, then turn to medium heat to keep the soup vibrating. With the extension of the heating time, the internal temperature of the raw materials in the soup is rising, and the collagen, protein, lipid and other nutrients contained in the raw materials are dissolved one after another to form a delicious soup. When heated, the soup body vibrates constantly, making fat molecules be knocked into many small oil droplets and dispersed in the soup; some collagen protein is destroyed by the continuous vibration and impact, and then incomplete hydrolysis occurs to form gelatin. Gelatin dissolved in soup is a kind of emulsifier with strong hydrophilicity, which plays an emulsifying role together with phospholipid molecules in soup. The non-polar groups on gelatin and phospholipid molecules extend to the oil droplets and wrap the oil droplets in it, which prevents the aggregation of the oil droplets and makes the soup become a three-phase dispersion system of oil, water and glue. However, a large number of hydrophilic groups at the other end of gelatin and phospholipid combine with water, which makes the dispersion system particularly stable. Therefore, the color of white soup will not change with the extension of time. In this dispersion system, the oil droplets are stably dispersed in the soup. Under the refraction of light, the color is milky white, just like milk. (from Baidu)

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hei Yu Bai Luo Bo Tang