[Autumn and Winter Green Shield]--"Garlic Radish and Carp Soup"(Creative name on November 18)
Introduction to cooking methods:
1. After removing the scales, gills and intestines of crucian carp, wash the blood with clean water and dry the surface moisture;
2. Pour oil into the pan, add ginger slices and shallot, and stir with slow fire to produce sesame oil;
3. Pan-fry the crucian carp in an oil pan with onions and ginger flavor until the skin is slightly fluffy, pour in cooking wine and soy sauce, add white sugar, pepper, and fine salt to taste, then add enough water, cover the lid and cook over high heat for about 10 minutes., make the crucian carp soup white, and then turn to low heat to stew the soup thick and white;
4. When the crucian carp soup is thick and white, add shredded white radish and cover the lid to stew it crispy. Sprinkle with garlic leaves to season appropriately. Serve.
Features:
1. The soup is milky white, the garlic sprouts are green, the aroma is fragrant, the taste is delicious, the color, aroma, shape and shape are complete, and the nutrients are extremely rich.
2. The ingredients are reasonably configured, the nutrition is balanced, the cooking is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;
3. Eating during the high incidence of epidemic diseases in autumn and winter can prevent and reduce the chance of infection with epidemic infectious diseases.
Nutritional value:
Crucian carp: The meat is delicate, the meat tastes sweet, and has high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a large amount of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. It is sweet, flat and warm in nature. It enters the stomach and kidneys. It has the effects of harmonizing the middle and replenishing the deficiency, removing dampness and promoting water, replenishing the deficiency and winning, warming the stomach for eating, and replenishing the vitality.
Garlic saicin: Its bactericidal power can reach one-tenth of that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, etc.
Garlic carrot and carp soup
Recipe Recommendations
- garlic sprouts 2 pieces
- white radish 500g
- black fungus a little
- crucian carp art. 2
- scallion 6 pieces
- Jiang 2 tablets
- salt appropriate amount
- pepper a little
- MSG appropriate amount
- pepper oil 30ml
- qingshui 2000ml左右
Steps for Garlic carrot and carp soup
1
After removing the scales, gills and intestines of the crucian carp, wash the blood with clean water.
2
Use an oblique knife technique to cut the carp on both sides of the bone with 12 cuts.
3
After washing and peeling the white radish, use a knife to cut into evenly thick filaments.
4
Wash black fungus with water and shred.
5
Place the processed ingredients on the side dish for later use.
6
Pour oil on the pan, add ginger slices and onion white, and simmer over slow fire.
7
Remove the scallion and ginger slices, raise the oil temperature to about 150 degrees, remove the heat and add the crucian carp to make the outer shell of the crucian carp peel, and then transfer it to the fire to fry.
8
Use a constant oil temperature and a good fire to fry the crucian carp on both sides until it is slightly yellow.
9
Add enough water at one time.
10
Add the processed shredded black fungus and the fried onion and ginger slices.
11
Cover the lid and cook over high heat for about 10 minutes to turn the carp soup white, then turn to low heat to stew the soup thick, white, and fresh.
12
When the carp soup is thick and white, add shredded white radish.
13
Cover the pot and simmer the shredded white radish.
14
Wash the garlic seedlings and cut them into small pieces about 1 cm.
15
After the shredded white radish is soft and delicious, sprinkle with small pieces of processed garlic seedlings, and then add slightly seasoning to serve.
16
[Autumn and Winter Green Shield]--Illustration 1 of the finished product of "Garlic Radish and Carp Soup".
17
[Autumn and Winter Green Shield]--Illustration 2 of the finished product of "Garlic Radish and Carp Soup".
18
[Autumn and Winter Green Shield]--Illustration 3 of the finished product of "Garlic Radish and Carp Soup".Garlic carrot and carp soup Make Tips
Friendly Reminder: Garlic shoots are rich in Vitamin C, which significantly lowers blood lipids and helps prevent coronary heart disease and arteriosclerosis, as well as preventing the formation of blood clots. They can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of the carcinogenic substance nitrosamine, thereby preventing the occurrence of cancer. The allicin in garlic shoots has a bactericidal capability reaching one-tenth that of penicillin; it has good killing effects on pathogens and parasites, and can help prevent influenza, prevent wound infections, and repel insects. Cooking Tips: It should not be cooked until overly soft, so as to avoid destroying the pungent compounds and reducing the bactericidal effect. Note: Individuals with poor digestive function should eat less. Excessive consumption may affect vision. Excessive consumption by people with liver disease can cause liver dysfunction.