Crucian carp and lotus root soup

Crucian carp and lotus root soup

Introduction:

"Thousands of boiled tofu and thousands of boiled fish" or "thousands of boiled tofu and thousands of boiled fish" fully reflects the cooking characteristics of fish. Why is the fish more tender? The muscle fiber of fish is relatively short, the protein structure is loose, and the water content is relatively high. Therefore, the meat is fresh and tender. Compared with poultry and livestock meat, it tastes softer and softer, and is easier to digest and absorb. "

Production steps:

Step 1: prepare the ingredients.

Step 2: clean the crucian carp and wipe it with a little salt. Tear and slice the black lotus root.

Step 3: saute ginger in hot oil and put in crucian carp.

Step 4: add enough water at one time, turn to the casserole and bring to a boil.

Step 5: after boiling the soup, remove the froth with a spoon.

Step 6: add lotus root slices, turn to low heat and simmer for 20 minutes.

Step 7: add black fungus and cook for 5 minutes. Season with a little salt and pepper.

Step 8: Sprinkle with scallions and enjoy.

Materials required:

Carassius auratus: 350g

Tender lotus root: a small section

Auricularia auricula: 2

Ginger: small pieces

Salt: a little

Pepper: a little

Scallion: a little

Note: in addition to cooking enough patience, but also have fresh ingredients, so as to make delicious, make nutrition.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light