[Autumn and Winter Green Shield]---"Garlic sprouts, radish and perch soup"(creatively named on November 28)
[Autumn and Winter Green Shield] dishes are designed to use extremely common green root vegetables when the autumn and winter seasons change, when the high incidence of epidemic infectious diseases such as red eye disease, hands, mouth and feet, influenza, cerebral flow, mumps, chickenpox, measles, etc., and are creative as the "Gourmet Green Health Shield" series of dishes to prevent infectious diseases such as influenza and enteritis in autumn and winter.
Introduction to cooking methods:
1. Wash the bass and remove the fish with a blade. Cut the fish bones into inches. After frying, add enough water, cover the lid and heat the soup white;
2. After the soup is boiled white, add the white radish and simmer on slow fire to make the white radish crispy;
3. After the white radish is stewed and crispy, add garlic leaves and mix well to season, and then serve the pot.
Features:
1.[Autumn and Winter Green Shield]---"Garlic sprouts, radish and Perch Soup" is creative based on the diet of his military career in Beijing. The ingredients of the dishes are processed perch slices, and the remaining fish bones are the base of the soup. Cooking is simple, fresh and delicious. The taste is strong, fresh and fat, nutritious and healthy, the dishes are natural, affordable, and close to people's lives;
2. The ingredients are reasonably configured, the nutrition is balanced, the production is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;
3.[Autumn and Winter Green Shield]--"Garlic sprouts, radish and perch soup" is eaten during the high incidence of epidemic diseases in autumn and winter to prevent and reduce the chance of infection with epidemic infectious diseases.
Garlic sprouts, radish and perch soup
Recipe Recommendations
Steps for Garlic sprouts, radish and perch soup
1
The ingredients of "Garlic Sausage, Radish and Perch Soup" use fish bones left over from processing perch slices.
2
Wash and peel the white radish, and cut it into evenly thick and thin threads.
3
Peel and wash the garlic leaves with clear water, and cut them into small pieces about 1 cm.
4
Place the processed ingredients on the side dish for later use.
5
Pour oil on the pan, add ginger slices, and stir-fry over slow fire until fragrant.
6
Add perch fish and spray with cooking wine.
7
Fry the fish bones of the bass until they change color, and the surface is slightly thinly shelled.
8
Add enough water at one time. (The amount of water added should be greater than about 20% of the finished product quantity).
9
After covering the pot, heat the soup white over high heat.
10
After the soup is boiled white, add appropriate amount of fine salt to taste slightly.
11
Season the soup with salt, add shredded white radish.
12
Cover the lid and bring to a boil over high heat, then turn to slow fire to simmer the shredded white radish.
13
After the shredded white radish is stewed and crispy, add pepper to taste and cook briefly.
14
When the soup tastes strong, add garlic leaves.
15
After adding the garlic leaves, mix the garlic leaves well, wait for the soup to tumble slightly, season and serve out of the pan.
16
Picture 1 of the finished product of "Garlic sprouts, radish and perch soup".
17
Picture 2 of the finished product of "Garlic sprouts, radish and perch soup".
18
Picture of the finished product of "Garlic sprouts, radish and perch soup".Garlic sprouts, radish and perch soup Make Tips
Friendly Reminder: Autumn and winter are peak seasons for infectious diseases such as pink eye, hand-foot-and-mouth disease, influenza, meningitis, mumps, chickenpox, and measles. As most infectious diseases are transmitted through the air or contact, they are most likely to cause clustered outbreaks in schools. Sun Simiao, a famous ancient Chinese physician, placed great emphasis on prevention, stating that "the best doctors treat the disease before it happens," implying that the most skilled doctors are not those who cure diseases, but those who prevent them. We should adopt this same approach towards infectious diseases. To date, there are no effective treatments for most infectious diseases, so preventing their occurrence is particularly important. Therefore, today I have specially created the "Autumn/Winter Green Shield" series of dishes, featuring healthy cooking without oil fumes. As health dishes for preventing influenza, enteritis, and other infectious diseases in autumn, they are uploaded here to share with you all.