The taste of white radish and fish goes well.
Characteristics and taste of this soup:
The soup is rich and white in color and tastes delicious.
Function of this soup:
Blackfish: Also known as snakehead, mullet, snakeskin fish. It is used for edema due to spleen deficiency, beriberi, difficulty in urine; deficiency of qi and blood, amenorrhea, chronic sores and scabs, etc.
Radish: It tastes sweet, spicy and cool in nature, and enters the lungs, stomach, lungs and large intestine meridians; it has the effects of clearing heat and promoting fluid, cooling blood to stop bleeding, lowering qi to relax the middle, promoting digestion and resolving stagnation, appetizing appetite and strengthening the spleen, and smoothing qi and phlegm.
Black fungus: replenish qi and nourish blood, moisten lungs and relieve cough. It has anti-radiation, anticoagulant, anti-cancer, anti-blood pressure, blood sugar, blood lipids and anti-atherosclerosis effects.
Lycium barbarum: Nourishes liver and kidney, enriches essence and improves eyesight. It is used for deficiency of labor and essence deficiency, waist and knees soreness, dizziness and tinnitus, internal heat and thirst, blood deficiency and yellowing, and blurred eyes. It has the effects of delaying aging, resisting fatty liver, regulating blood lipids and blood sugar, and enhancing non-specific immunity.
Adapt to the crowd:
Can be eaten by the general population. However, pregnant women should not eat black fungus. White radish should not be eaten with ginseng and American ginseng.
Black fish and white radish soup
Recipe Recommendations
- black fish 500 grams
- white radish 800 grams
- black fungus 10 grams
- wolfberry 3 grams
- ginger appropriate amount
- coriander 30 grams
- chives appropriate amount
- oil 15 ml
- salt 6 grams
- pepper appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Black fish and white radish soup
1
Main material drawings.
2
Heat the pan and put the oil in it.
3
Cut the black fish into slices and fry it in the pan.
4
Fry the black fish until 80%.
5
Pour water, white radish pieces and ginger into the soup pot.
6
Bring to a boil and add the fish pieces.
7
Fire for 20 minutes.
8
Add salt and pepper.
9
Add black fungus and cook for 3 minutes.
10
Add wolfberry, coriander and chives.
11
The fragrant and delicious black fish and white radish soup is ready.Black fish and white radish soup Make Tips
Tips for making snow-white soup: 1. The ingredients must contain collagen and fat;2. Keep a strong boiling over medium heat;3. Boil the fish soup for about half an hour, and the broth for more than 1 hour. Extended reading: The formation principle of meat and white soup: Meat and white soup generally uses animal raw materials such as pig's trotters, pig bones, chicken, duck, and fish. These raw materials are rich in nutrients such as collagen, fat, and phospholipids. After reasonable processing of these raw materials, the soup will be white and the taste will be mellow. Pour the ingredients into the pan with cold water, bring to a boil at high heat, and turn to medium heat, keeping the soup vibrating constantly. As the heating time of the soup extends, the internal temperature of the raw materials in the soup continues to increase, and various nutrients such as collagen and lipids contained in the raw materials are dissolved out one after another to form a delicious soup. During heating, the soup body continuously vibrates, causing fat molecules to be hit into many small oil droplets and dispersed in the soup; under the constant oscillation and impact, the helical structure of some collagen proteins is destroyed, and then incomplete hydrolysis occurs to form gelatin. Gelatin dissolved human soup is an emulsifier with strong hydrophilic power and plays an emulsifying role together with phospholipid molecules in the soup. The non-polar groups on the gelatin molecules and phospholipid molecules extend towards the oil droplets and wrap the oil droplets inside, preventing the oil droplets from gathering, making the soup a dispersed system combining oil, water and glue. A large number of hydrophilic groups at the other end of gelatin and phospholipid combine with water, making this dispersion system particularly stable. Therefore, white soup will not change color with time after standing. In this dispersion system, the oil droplets are stably dispersed in the soup, and under the refraction of light, the color is milky white, just like milk. (Excerpted from Baidu)