Carp is also known as carp melon seeds. It is the most widely distributed and most adaptable giant among freshwater fish. His meat is delicious and tender. Regular consumption of crucian carp can supplement nutrients and enhance disease resistance.
Crucian carp is rich in protein, contains calcium, phosphorus and iron, etc., vitamin B1, niacin, vitamin B12 and other ingredients, and has little fat and carbohydrate content.
Crucian carp has the effects of replenishing qi and strengthening the spleen, diuretic and swelling swelling, clearing heat and toxic materials, dredging channels and removing milk, and regulating hernia. It can be used for symptoms such as cold qi in the spleen and stomach, loss of appetite, indigestion, lack of milk in maternal women, and small intestine hernia.
Tofu is rich in protein, low in fat, and contains no cholesterol. Dried tofu can strengthen the body, regulate the stomach and increase appetite. Calcium in tofu is easy to absorb by the body.
The golden carp tofu kumquat soup is a perfect match. The human body can fully absorb the calcium in the tofu, and the kumquat plays the finishing touch, making the crucian soup more delicious.
This dish is suitable for all ages.
Crucian fish tofu kumquat soup
By DianaLakin
Recipe Recommendations
- crucian carp 200 grams
- tofu 100 grams
- kumquat of 5
- vegetable oil 3 scoops
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- coriander leaves appropriate amount
- cooking wine appropriate amount
- sweetening
- stewed
- an hour
- ordinary
Steps for Crucian fish tofu kumquat soup
1
Prepare the required raw materials (ask the stall owner to dispose of them when buying crucian carp).
2
Cut the tofu into squares, cut the green onion diagonally about one centimeter, cut the ginger into slices, and cut the kumquat into two sections to remove the seeds.
3
Take a little spring onion and two slices of ginger and put them into the fish maw and marinate to remove the fishy smell.
4
After heating the frying pan on the fire, wipe it with ginger slices. The fish skin will not stick to the pan when frying the fish skin.
5
Pour in three tablespoons of vegetable oil and fry the fish until golden brown on both sides.
6
Transfer the fried fish to a casserole, add cold water to the fish body to a knuckle height, and add the onions and ginger in.
7
Pour in a little cooking wine to remove the fishy smell.
8
Cover the lid and bring to a boil over high heat, then turn to low heat for 5 minutes.
9
After cooking for 20 minutes, pour the tofu pieces and kumquat pieces in.
10
Add a spoonful of salt.
11
Continue to simmer on low heat for 15 minutes. Sprinkle cilantro leaves before serving.Crucian fish tofu kumquat soup Make Tips
Before frying the carp, heat the empty pan, wipe it evenly with ginger slices, and then fry the fish. The fish skin will not stick to the bottom of the pot.