Fish radish soup
By VicentaLakin
#Fish head radish soup # There is a saying that fish heads and water carrots must be cooked long enough to turn soup into milk white. It is only when you have a healthy temper, a warm stomach, a stomach digestion, a strong body, a healthy brain heat. The gillfish is a chubby-headed fish, and the fleshy snow is rich in unsaturated fatty acid, which can significantly boost brain cell activity and slow brain decline. Fish head is rich in gelatinic protein, capable of fighting aging the organism; repairing body cell tissue; and having the effect of nourishing the skin of beauty. It's a nutritious dish。
Recipe Recommendations
- fish head one
- oil 2 tablespoons
- pepper 1 scoop
- green onion 10 grams
- water radish 1 piece
- salt 1 scoop
- chicken essence 1 scoop
- salty and fresh
- cook
- an hour
- simple
Steps for Fish radish soup
1
Get a fresh fish head and a carrot. The fish head that chooses the fat head is the top of the fish-fire pot. It's bigger, and some fish are bigger than pots. Fishheads are covered with wine; when cooking fish heads, care is taken that uncooked fish heads are cut off. The fish head is open to half-section and is cooked。
2
Carrot diet fibres promote gastrointestinal creeping. Carrot boils fish heads. For the sake of their taste, they are preferred to fresh water carrots. Prepare a soft radish, wash and peel, cut open from the middle, and flattened it on the tablets, evenly cut into thin pieces。
3
The pot is placed on an electromagnetic furnace, the dry pot is placed in the fish head and the water on the head is removed from the fish with a small fire. Until the water is dry。
4
Two spoons of oil pour into the pot and spread it. The fish head in the dry water is fried. When it's dry, it doesn't splash oil; it smells good. The aim of the piranhas is to shrunk the fish quickly after the heat, not to stick the meat or the skin to the pot, but to make it a small fire, otherwise the effect will be lost。
5
For taste and color, I'm only frying the fish head open, the moisture can be dried up by fried oil and the soup can easily be made of white soup. The skin of the fish face keeps it as it is. It's good and delicious。
6
After frying the head of the fish, the pot pours a proper amount of pure water. Put it in a ginger chip, when the water burns, pour the wine on the fish's head, and the gas evaporates. In a few minutes, the top of the pan will be covered, so that some of the gas from the head of the fish can be largely released。
7
When the fish head soup is boiled into white milk, it floats with a spoon, with a small fire for half an hour, until the soup is white, and makes radish. It's about 20 minutes, and it's softer。
8
Carrot chips and fish heads are cooked together until the fire closes when the soup is thick. If you like fresh and refreshing soup, you always use light fire, and the soup is transparent. Likes thick milk and white soup; continues to be prepared by medium fire until the protein of the fish head is boiled out. Other Organiser
9
Add a spoon of salt. The fish head is not too fresh, it's a small spoon of white vinegar
10
Spill in peppers。
11
Put a spoon of chicken fresh。
12
Cutted onions in fish head carrot soup。
13
Not only is it nutritious, but it also tastes delicious; it provides the proteins, fats, vitamins and minerals needed in the human body, and it is highly nutritious; and fish brains are rich, and fish oils contain unsaturated fatty acids and nutrient oil essential to the human body, improving the functioning of the brain. Cracked rubber-like meat, rich in adhesive protein, is extremely effective in combating human aging and repairing body cell tissues. Frequent consumption of radish allows for the gravitation of skin; the carbohydrates and vitamins contained in radish contribute to the gestation of galleries, help digest fats and improve the immunity of organisms。