"Thousands of boiled tofu and thousands of boiled fish", or "Thousands of rolled tofu and thousands of rolled fish", this sentence fully reflects the cooking characteristics of fish.
Why is the fish getting tender and tender as it is stewed? The muscle fibers of fish are relatively short, the protein tissue structure is loose, and the water content is relatively high. Therefore, the meat is tender and tender. Compared with livestock and poultry meat, it tastes softer and easier to digest and absorb.
Crucian carp and lotus root soup
Recipe Recommendations
- crucian carp 350 grams
- black fungus 2 flowers
- ginger small piece
- salt a little
- pepper a little
- green onion a little
Steps for Crucian carp and lotus root soup
1
Prepared ingredients.
2
Wash the crucian carp and wipe it with a little salt. Slice lotus root, slice ginger, soak black fungus and tear small flowers.
3
Saute the ginger pieces in hot oil until fragrant, and add the crucian carp.
4
Add enough water at one time, transfer to a casserole over high heat and bring to a boil.
5
After the soup is boiled, use a spoon to remove the foam.
6
Add lotus root slices, turn to medium to medium heat and simmer for 20 minutes.
7
Add black fungus and cook for 5 minutes, season with a little salt and pepper.
8
Sprinkle with chopped green onion and serve.Crucian carp and lotus root soup Make Tips
In addition to having enough patience when cooking, you must also have fresh ingredients so that you can make delicious and nutritious.