Black fungus contains extremely high iron content and is a natural source of blood.
Lotus root is a low-fat food with high nutritional value. It can be eaten raw, steamed, fried, or stewed.
Stewed soup with black fungus, lotus root, and crucian carp is delicious and nutritious, suitable for all ages.
Black fungus, lotus root and carp soup
By JoanyHaley
Recipe Recommendations
- crucian carp art. 1
- black fungus 4 flowers
- lotus root v. 1
- wolfberry appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Black fungus, lotus root and carp soup
1
Remove the scales, gills, and belly of crucian carp, wash, peel and wash lotus root, soak black fungus well, wash.
2
Slice lotus root and soak in water.
3
Pat the crucian carp with starch and fry it in oil until golden yellow on both sides.
4
Add appropriate amount of water and put down the black fungus and lotus root.
5
Add cooking wine, ginger slices, and onion knots, and cook over high heat until the soup is thick.
6
Remove the onion knots, add salt, pepper, minced garlic, chopped green onion, wolfberry fruit, and chicken essence.Black fungus, lotus root and carp soup Make Tips
Add enough water to stew fish at once.