Lily and Cyprinus carpio soup(bai he jin gu li yu tang )

Lily and Cyprinus carpio soup

Introduction:

"Lily can moisten the lung and relieve cough, clear the heart and tranquilize the mind, and can treat lung heat cough, empty vexation and palpitation, insomnia and dreaminess. It is a very good health food, especially women should eat more to nourish. There is a bitter taste near the fishbone of golden carp, which has the effect of clearing heat and eliminating phlegm. The combination of the two can nourish yin and moisten dryness, remove phlegm and asthma, and nourish yin and replenish qi. The boiled lily has a sweet taste, which is combined with the slightly bitter taste of fish bone. It will be very refreshing and sweet

Production steps:

Step 1: clean the lily, clean the internal organs of Cyprinidae.

Step 2: pour boiling water into the pot and then pour the fish in.

Step 3: add a few slices of ginger to remove the smell.

Step 4: add a little shredded meat.

Step 5: cook for 2 minutes and pour in the lily.

Step 6: cover the pan and cook over medium heat for 15 minutes, then add salt to taste.

Materials required:

Lily: 100g

Cypris carpio: 200g

Lean meat: 50g

Ginger: right amount

Salt: right amount

Note: 1. Add a little lean meat can make soup very sweet, also can not add. 2. It's OK to cook the fish a little bit more than other kinds of sea fish, because the meat quality is different, so it won't be soft and rotten. 3. Very delicious soup, without chicken essence, drink while it's hot.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai He Jin Gu Li Yu Tang