Crucian carp and pumpkin seedling soup
By SamSanford
Ingredients: salt,tofu,green pepper,carrots,mushrooms,crucian carp,flower buds,pepper,onion,Jiang,garlic,red pepper
Recipe Recommendations
- crucian carp appropriate amount
- flower buds appropriate amount
- tofu appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Crucian carp and pumpkin seedling soup
1
Wash the crucian carp, especially to remove the black film and gills in the belly (there was a problem with the camera, so I used previous pictures instead. This season's crucian carp have very few seeds).
2
Cut carrot and shiitake mushrooms, shred ginger, dip in ingredients: ginger, garlic, onion, green and red pepper, chop into diced pieces for later use.
3
Remove old stems from pumpkin seedlings, wash and tear into pieces.
4
Blanch the clams in water.
5
Cut tofu into small pieces for use.
6
Bring water to the boil in the pan, put the tofu pieces into blanching water, remove the fishy smell of beans and set aside.
7
How to dip the ingredients: Chop ginger, garlic, onions, and green and red peppers into a bowl and add soy sauce.
8
Bring the oil to a boil and drizzle it on top.
9
Control the water of the crucian carp, add oil in the pan, and fry the crucian carp on slow heat until slightly yellow.
10
Add a small amount of hot water and boil to make a thick soup.
11
Add appropriate amount of hot water and shredded ginger and simmer for ten minutes on low heat.
12
Then add the pumpkin seedlings and mushrooms.
13
Add clams and carrots after the pumpkin seedlings are soft and ripe.
14
Add tofu and cook for 1-2 minutes.
15
Tofu tastes delicious when you touch it like this.