Fish fillet soup with Chinese Cabbage(da bai cai yu pian tang )

Fish fillet soup with Chinese Cabbage

Introduction:

"Fish food is a kind of high-quality food with high protein, low fat and rich nutrition. It contains a variety of amino acids, vitamins and trace elements needed by the human body. It has the effect of strengthening the brain and body, prolonging life, health care and beauty. Therefore, fish products are known as "healthy food" and "smart food". Winter and autumn is a good time for the weak to take tonic, while fish is a good aquatic food for tonic. It not only tastes delicious, but also has high nutritional value. Its protein content is 2 times of that of pork, and it belongs to high quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the content of fat in fish is low, the fatty acids in fish have been proved to have hypoglycemic, heart protecting and cancer preventing effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. Chinese cabbage is a frequent guest on the table in winter. It has the reputation of "winter cabbage is as beautiful as bamboo shoots". It has high nutritional value. It contains more than 90% cellulose, and also contains vitamin C and vitamin E. in autumn and winter when the air is particularly dry, eating more Chinese cabbage can play a role in skin care and beauty. In order to make Chinese cabbage a delicacy, we should pay attention to washing before cutting. It is not suitable to use the method of squeezing juice after boiling to avoid the loss of nutrients. In particular, Chinese cabbage should be cut vertically. Some studies have shown that cutting in this way is better for water conservation. Secondly, Chinese cabbage is easy to ripen and vitamin loss is reduced; thirdly, Chinese cabbage cut along the silk can retain more crude fiber, which is more conducive to stimulate intestinal peristalsis. Chinese cabbage can not only be fried, but also be made into sauerkraut, pickles, pickles, dehydrated vegetables, dried vegetables, etc. it is a "versatile vegetable". This dish was originally made according to the formula of boiled fish fillets, but it was changed in accordance with the principle of health preservation in autumn and winter, with less oil and less spicy. It also used a thick chicken soup, which is delicious and can be drunk_ ∩)O~”

Production steps:

Materials required:

Chinese cabbage: moderate

Grass carp: moderate

Chicken soup: right amount

Starch: right amount

Egg white: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Douchi: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: light

Chinese PinYin : Da Bai Cai Yu Pian Tang