Green Shield in autumn and winter

Green Shield in autumn and winter

Introduction:

"[autumn and winter green shield] - Introduction to the cooking method of garlic radish crucian carp soup (named on November 18): 1. Remove the scales, gills and intestines of crucian carp, wash the blood water with clean water, and dry the surface water; 2. Pour oil into ginger slices and scallion, stir up the sesame oil with gentle fire; 3. Fry crucian carp in scallion and ginger sesame oil until the skin is slightly Zou, pour in cooking wine and soy sauce, color, add sugar, pepper Seasoning with fine salt, then add enough water, cover the pot and heat it for about 10 minutes to make the crucian carp soup white, then turn it to low heat to make the soup thick white; 4. When the crucian carp soup is thick white, add shredded white radish and cover the pot to make it crisp, sprinkle with garlic leaves to make it edible. Features: 1. The soup is milky white, the garlic sprouts are green, the fragrance is pungent, the taste is delicious, the color, fragrance and shape are complete, and the nutrition is extremely rich. 2. 3. In autumn and winter when epidemic diseases occur frequently, it can prevent and reduce the infection rate of epidemic diseases. Nutritional value: crucian carp: tender meat, sweet taste, high nutritional value, every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Crucian carp is of high medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney. It has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach, eating and tonifying vital energy. Garlic seedling capsaicin: its bactericidal ability can reach one tenth of that of penicillin. It has good killing effect on pathogenic bacteria and parasite, and can prevent influenza, etc

Production steps:

Step 1: after removing the scales, gills and intestines of crucian carp, wash the blood with clean water.

Step 2: cut the two sides of crucian carp with the oblique knife method, and cut 12 pieces of bone cutting flowers.

Step 3: wash and peel the white radish, and cut it into thin and uniform filaments with a knife.

Step 4: wash Auricularia auricula with water and cut into shreds.

Step 5: stack the processed ingredients in the side dish plate.

Step 6: pour oil into the pan, add ginger slices and scallion, and simmer over low heat.

Step 7: take out the scallion and ginger slices, raise the oil temperature to about 150 degrees, leave the fire and add the crucian carp, make the skin of the crucian carp shell, and then move it to the fire to fry.

Step 8: with constant oil temperature and good fire, fry the two sides of crucian carp into yellowish.

Step 9: add enough water at one time.

Step 10: add the processed black fungus and fried scallion and ginger slices.

Step 11: cover the pot and cook it over high heat for about 10 minutes to make the crucian carp soup white, then turn to low heat to make the soup thick, white and fresh.

Step 12: when the crucian carp soup is thick and white, add shredded white radish.

Step 13: cover the pot and stew the shredded white radish.

Step 14: wash garlic seedlings and cut them into 1cm segments.

Step 15: after the shredded white radish is soft and tasty, sprinkle with the processed garlic sprouts, and then add a little seasoning to serve.

Step 16: [autumn and winter green shield] - the finished product of garlic, radish and crucian carp soup is shown in Figure 1.

Step 17: [autumn and winter green shield] - the finished product of garlic, radish and crucian carp soup is shown in Figure 2.

Step 18: [autumn and winter green shield] - picture 3 of the finished product of garlic, radish and crucian carp soup.

Materials required:

Garlic sprouts: 2

White radish: 500g

Black fungus: a little

Crucian carp: 2

Scallion white: 6

Ginger: 2 tablets

Salt: right amount

Pepper: a little

MSG: right amount

Zanthoxylum oil: 30ml

Clear water: About 2000ml

Note: warm tips: garlic seedling is rich in vitamin C, which can significantly reduce blood lipid, prevent coronary heart disease and arteriosclerosis, and prevent thrombosis. It can protect the liver, induce the activity of liver cell detoxification enzyme, and block the synthesis of nitrosamine carcinogens, so as to prevent the occurrence of cancer. Garlic seedling capsaicin, its bactericidal ability can reach one tenth of penicillin, has a good killing effect on pathogenic bacteria and parasites, can play a role in preventing influenza, preventing wound infection and anthelmintic effect. Cooking points: do not cook too rotten, in order to avoid capsaicin is destroyed, reduce bactericidal effect. Note: people with poor digestive function should eat less. Excessive consumption can affect vision. People with liver disease who eat too much can cause liver dysfunction.

Production difficulty: ordinary

Technology: pot

Production time: 20 minutes

Taste: garlic