Flammulina velutipes and crucian carp soup

Flammulina velutipes and crucian carp soup

Introduction:

"Li Yu has a saying: food is expensive and can be eliminated. Once you get a meal, it can be eliminated immediately. Therefore, those who are good at health preservation should not eat without soup. It also said: would rather eat without food, not rice without soup! Even if I haven't heard of these, the sentence "a bowl of soup before dinner, slim and healthy" is catchy! I'm not Cantonese, maybe not as obsessed with soup as they are. But in our family, there is soup. If it's not convenient, there will be a bowl of fish ball soup. Now, I work alone, far away from Fujian, but I still have the habit of drinking soup. I love fish soup and bone soup

Production steps:

Step 1: prepare the ingredients~~~

Step 2: add oil into the pan, put the fish head and tail into the pan, and fry a little (the time can be as long as you like, but at most it can be golden)

Step 3: pour boiling water into the pot, and then heat it to "Gudong Gudong"

Step 4: add Flammulina velutipes, cook for 2 minutes, add salt;

Step 5: remove the froth, put in the vegetables, cover the pot, cook over high heat for 30 seconds, then turn off the heat (you can also put mushrooms, tofu, taste good)

Step 6: Well, enjoy a bowl of soup before dinner~~~

Materials required:

Crucian carp: moderate

Flammulina velutipes: right amount

Shanghai Green: moderate

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Note: boiling water pot should be used to cook fish. Because the fresh fish is tender, boiling water pot can make the surface of fish body suddenly subject to high temperature, protein denaturation, shrinkage and solidification, so as to maintain the integrity of fish body shape; at the same time, the pores on the surface of fish body protein are closed after solidification, and the soluble nutrients and flavor substances in fresh fish are not easy to flow out, which can maximize the nutritional value of fish Value and delicious taste.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original