Crucian carp is also beneficial to the effects of water on swelling, replenishing qi and strengthening the spleen, clearing heat and detoxifying. Lycium barbarum leaves have the effects of nourishing yin and replenishing blood, nourishing liver and kidney, clearing heat and quenching thirst, and replenishing essence and improving eyesight. Clam meat has the effects of nourishing yin and improving eyesight, softening and resolving phlegm. This soup has the effects of clearing liver, improving eyesight, clearing heat and detoxifying. The carp soup itself is very fresh and sweet, and adding clams adds to the freshness.
It is not difficult to make fish soup with thick dictamni and sweet taste. You only need to master four tips:
1. Sprinkle a little salt when frying the fish;
2. After frying the fish, pour in cooking wine;
3. Add appropriate amount of water (just cover the fish noodles with water), boil over high heat until the soup turns white, then add appropriate amount of hot water, boil over low heat and continue to simmer for about 10 minutes.
4. During the boiling process, remove the oil foam on the surface.
Crucian carp, clam, wolfberry leaf soup
Recipe Recommendations
- crucian carp 650 grams
- flower buds 200 grams
- wolfberry 20 grains
- Jiang 5 pieces
- salt 1 teaspoon
- cooking wine 1 tablespoon
- qingshui appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Crucian carp, clam, wolfberry leaf soup
1
Wash crucian carp and clams for later use.
2
Wash the wolfberry leaves and control the moisture before use.
3
Slice ginger and soak wolfberry before using.
4
Bring water to a boil in the pot, add the clams and blanch them with water (open the clams), and then rinse them against the water tap to clean the sand in the clams.
5
Heat the pan with cold oil, add ginger slices and crucian carp, and sprinkle with salt.
6
Pan-fry over slow heat until slightly yellow on both sides, and pour in cooking wine.
7
Add appropriate amount of water (cover the fish noodles with water), and boil over high heat until the soup turns white.
8
Then add appropriate amount of hot water, boil it to a low heat and continue to simmer for about 10 minutes.
9
Add the clams and wolfberry leaves.
10
After the wolfberry leaves are boiled until soft, add the wolfberry and cook for a while.Crucian carp, clam, wolfberry leaf soup Make Tips
1. The clams themselves are extremely delicious. Don't add MSG or add too much salt when cooking to avoid losing the flavor. Shellfish should be eaten after being spat and cooked. Shellfish such as clams are often cold, so people with spleen and stomach deficiency should not eat more. 2. Because wolfberry can nourish yin and moisten dryness, it is not suitable for people with spleen deficiency and loose stools.