White crucian carp rolled poached egg soup with spleen strengthening and appetizing appetite. Nothing that tastes fresh and sweet can be played
White crucian carp tastes delicious. Traditional Chinese medicine believes that it can replenish qi and strengthen the spleen, and treat diseases such as loss of appetite, indigestion, diabetes and drinking water.
We often use it to make soup for our children.
Fry the eggs into poached eggs. Don't fry it too well.
Ingredients: 1 white crucian carp, 2 eggs, mushroom, 3 slices of ginger, appropriate amount of pepper.
Don't put it without mushroom. The key to this soup is pepper powder, which can dispel cold and dampness.
Carp soup with poached eggs
By PenelopeHand
Recipe Recommendations
- white carp a
- eggs of 2
- Flammulina velutipes 100 grams
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Carp soup with poached eggs
1
One white crucian carp, 2 eggs, mushroom, 3 slices of ginger, and appropriate amount of pepper.
2
Beat the eggs in a hot oil pan and fry them, then fold them in half and cover them into a purse. Don't fry them too well, just fry them into shape.
3
Pack up poached eggs and set aside.
4
Wash the fish and drop dry water, add appropriate amount of salt in a hot oil pan and saute the ginger slices until slightly yellow on both sides.
5
Turn on a high heat and add about 4 or 5 bowls of water, because it will take a high heat to cook later, which will consume some of the water.
6
Add the poached eggs and cook the mushrooms over high heat.
7
When boiling, oil foam floats up and skimp off with a shovel. That is the oil absorbed by frying fish and fried eggs. Skim it clean and make the soup clear and not greasy.
8
Cover the lid and cook, turning down the heat slightly, but cook the soup while rolling so that the soup will be white.
9
Boil for 8 to 9 minutes, season, sprinkle with pepper, and remove.