Huaishan carrot crucian carp soup spring health soup(huai shan hu luo bo ji yu tang chun ji yang sheng tang )

Huaishan carrot crucian carp soup spring health soup

Introduction:

"Winter has passed quietly. The spring and summer when all things are reviving is also a season of changeable temperature and dampness. Especially during the Spring Festival holidays, people often eat too much greasy food and so on, which causes a certain burden on the spleen and stomach, and even leads to some digestive system diseases. After envoys, they have poor appetite and feel unwell. Huaishan carrot and crucian carp soup has a clear and delicious effect Jianpi Kaiwei Xiaoshi Huazhi. The clear and moist soup helps us make a better and healthier transition to this season. This soup is suitable for wet season in spring and summer. Ingredients: 400g of Huaishan (60g of dried product), 400g of carrot, 3 honey jujubes, 1-2 crucian carp, 150g of lean pork and 3 pieces of ginger

Production steps:

Step 1: 400 grams of fresh Huaishan, 400 grams of carrots, 150 grams of lean meat, 500 grams of crucian carp (1-2), 2 dates, 3 ginger. This is the weight of 3-4 people. If there are few people, we can reduce the consumption of food materials

Step 2: peel Huaishan and cut it into thick pieces, peel carrot and cut it into thick pieces, wash jujube, ginger and lean meat

Step 3: carrot, Huaishan, lean meat, ginger, jujube into the soup pot, add 2500 ml of water, the fire pot

Step 4: first make soup and other materials. Let's prepare fried fish. For crucian carp in soup, I generally choose not to remove fish scales, because fish scales are also very nutritious. Wash the fish, fry the ginger slices with salt in hot oil pan, fry the crucian carp, and both sides are fried yellow.

Step 5: fry 2 fish noodles and bring to a boil

Step 6: the soup pot is boiling. Shovel the fried crucian carp into the soup pot

Step 7: pour the soup into the frying pan and cook for 3-5 minutes. By the way, skim the foam so that the soup will be clearer and not so greasy, because the fried fish will float on the newly boiled noodle soup at this time, which is easy to skim.

Step 8: reduce the heat to 1.5 hours.

Step 9: season with salt

Materials required:

Crucian carp: 2

Huaishan: 400g

Carrot: 400g

Lean meat: 150g

Jujube: 2

Ginger slices: 3

Salt: right amount

Note: fried fish soup is not easy to boil loose shape, and the soup taste more sweet. I generally choose not to remove the scales of crucian carp in soup, because the scales are also very nutritious. When eating fish, you can just use chopsticks to pick up the whole scale and throw it away. It doesn't affect the taste of fish, but the nutrition of the scales has been integrated into the soup.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: light

Chinese PinYin : Huai Shan Hu Luo Bo Ji Yu Tang Chun Ji Yang Sheng Tang