Crucian carp, yam and vermicelli casserole(ji yu shan yao fen si bao )

Crucian carp, yam and vermicelli casserole

Introduction:

"Tonic in autumn and winter has always been respected by Chinese people. Before tonifying in autumn and winter, it is necessary to adjust the spleen and stomach. Can first supplement some rich nutrition, easy to digest food, help regulate the spleen and stomach function. Chinese yam is mild in nature. It can nourish spleen, lung and kidney, strengthen spleen and stomach, help digestion, benefit lung and relieve cough. Crucian carp, spleen and dampness, blood circulation, promote blood circulation. Chinese yam vermicelli crucian carp, belongs to a spleen appetizer soup. It's fresh, smooth and appetizing. Rich nutrients can also supplement the needs of the human body... The original pot, but the fish is big, put into my small sand pot, the fish will be deformed! But I'd better put it in a deep bowl. "

Production steps:

Step 1: prepare the ingredients.

Step 2: peel, wash and slice the yam.

Step 3: soak the cut yam in water.

Step 4: heat the oil in the pan, fry the fish on both sides for a while, add cold water, bring to a boil over high heat and bring to a boil over low heat for 20 minutes. Add ginger slices and cook for another 5 minutes.

Step 5: add yam, add salt, and cook for 10 minutes.

Step 6: add the vermicelli and cook for 2 minutes.

Step 7: add Lycium barbarum and bring to a boil.

Materials required:

Crucian carp: 1

Yam: 1 Section

Fans: 1

Ginger: 2 slices

Wolfberry: 10 capsules

Oil: 2 teaspoons

Salt: right amount

Note: 1, yam peeled to be careful, do not get mucus to the skin, it will itch. 2. Put the cut yam into water to avoid oxidation and blackening.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Ji Yu Shan Yao Fen Si Bao