Five-colour fish silk soup
By VicentaLakin
I'm thinking about working on my diet thin, which is no, and I'm putting out a summer skinny meal -- the coloured fish silk soup. If you are to lose weight, you have to ensure nutrition, the most popular is white meat, fish meat, rabbit meat, etc. They're high proteins, low fats, and they're definitely a thin-looking choice. I have simply processed the fish, which makes the fish thinner, leaner, more resilient and tasted better; then join the vegetables to match them, and the nutrients and colours become richer。
Recipe Recommendations
- Long Li Fish Fillet 250 grams
- fat appropriate amount
- beech mushroom appropriate amount
- bean sprouts appropriate amount
- carrot appropriate amount
- egg white appropriate amount
- Jiang appropriate amount
- cornflour appropriate amount
- broth appropriate amount
- oil and salt appropriate amount
- pepper appropriate amount
Steps for Five-colour fish silk soup
1
Prepare the cranberry willows, the flowers and the gingers cut into Ding
2
Then we'll chop into mud together
3
Put them in the bowl with a proper amount of salt, pepper powder and half an egg clean
4
It's the same direction
5
(b) Placing the prepared fish tart in a plate of brush oil
6
(b) Cooking water, when the water is slightly warm, with a meal knife to pull the fish bar down
7
Once the water is fully released, the fish bars will float on the surface and will be salvaged
8
(b) Put high soup in the pot, first with crab mushrooms
9
(b) A two-minute boiler after the soup boils and three minutes directly add salt and pepper powder
10
We'll add carrots and bean seed
11
We'll end up with a good line and put it in the boil
12
Fill the bowl。