Fish head soup
By VicentaLakin
IT'S BEEN A LONG TIME SINCE GRANDMA BROUGHT A BUCKET OF OIL FROM HER HOME, AND IT'S REALLY THE FEELING TO COOK WITH IT. HUMANS HAVE A HIGH ABSORPTION RATE OF 99 PER CENT OF VEGETABLE OIL, SO THAT IT CONTAINS NUTRIENTS SUCH AS UNSATURATED FATTY ACID AND VITAMIN E, WHICH ARE WELL ABSORBED BY THE ORGANISM AND HAVE A MODERATE EFFECT ON SOFTENING BLOOD VESSELS AND SLOWING AGEING. SINCE THE RAW MATERIALS USED FOR THE EXTRACTION OF OIL ARE PLANT-BASED, THERE IS GENERALLY A CERTAIN AMOUNT OF SEED PHOSPHORUS, WHICH IS IMPORTANT FOR THE DEVELOPMENT OF THE BLOOD VESSELS, NERVES AND BRAIN. CHOLESTEROL IS SCARCE OR ALMOST NON-EXISTENT FOR SEED OIL, SO THOSE WHO FEAR CHOLESTEROL CAN EAT IT。
Recipe Recommendations
- fish head
- mushroom 150 grams
- rapeseed oil 2 teaspoons
- fine salt 2 tsp
- Fresh spicy powder 1 tsp
- Jiang 1 block
- dried chili 1 handful
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Fish head soup
1
Prepare food for use。
2
Fill it up, boil it up to a little heat and bring a little smoke and then put ginger and pepper in the pot。
3
It smells like ginger and chili, then it'll wash the controlled fish head into the pot。
4
Fried to two-sided, slightly yellow。
5
Add a proper amount of water and boil it to the bottom。
6
Brush mushrooms with salt water。
7
Brushed mushrooms in the pot with a proper amount of fine salt to taste the food。
8
It's just a little spicy powder。
9
That way, a mushroom fish head soup will be finished。Fish head soup Make Tips
It's better to cook the bottom of the soup。