A feast in spring

A feast in spring

Introduction:

"It's a long time ago that I first met kuju. Once a party member was engaged in an activity. When he came to a farm, he saw the landlady washing a green plant that she had never seen before. He asked what it was. Then he met kuju. The first time I ate chrysanthemum was in a restaurant. I didn't know that it was the chrysanthemum I thought about day and night. After trying a chopstick, I just feel fresh and refreshing, and I can't help asking the waiter: what's the name of this dish? When I learned that it was kuju, I immediately flashed a girl's shadow in my mind, bitter cauliflower - a film I saw when I was a child. I don't understand why kuju is associated with bitter cauliflower, but I do fall in love with kuju, not only because of its delicious taste, but also because of its poetic mood. Known as "know it all" husband told me: chrysanthemum is also a kind of chrysanthemum, the stem is very long, leaves are serrated, stretching from the root. Spread like a chrysanthemum. Because of its green color, it tastes a little bitter, so it is named kuju. Although it is called chrysanthemum, it is not as bitter as balsam pear. After light chewing, the missing fragrance reverberates from lips and teeth, which makes you have endless aftertaste. The first time I visited it in the supermarket, I was ecstatic. After that, it became the main character on my dinner table. Cold chrysanthemum, plain fried chrysanthemum, salad chrysanthemum, assorted chrysanthemum hot pot, fried eggs, dumplings, cold food festival chrysanthemum Green League and so on have become my favorite. It is recorded in the book that kuju has the functions of antibacterial, antipyretic, anti-inflammatory and eyesight, as well as the effects of appetizing, invigorating the spleen, relieving heat and removing fire. It is a delicacy of four seasons. What makes me more memorable is that under its slightly bitter appearance, it means that although it is bitter, it is still fragrant. "

Production steps:

Step 1: a keel, wash, soup standby.

Step 2: clean the mushrooms and remove the pedicels.

Step 3: clean the whitefish and reserve.

Step 4: wash the chrysanthemum and drain the water.

Step 5: Boil the keel with cold water first, do not use water, wash it clean, put it on the boil again, and then boil it for three hours.

Step 6: remove the bone, leave the meat and soup on the bone, put the silver carp and mushroom together with salt into the pot and cook for 20 minutes, then put the chrysanthemum while the broth is boiling.

Step 7: mix well.

Step 8: drizzle with sesame oil and fresh shellfish sauce, and a silver fish with sweet taste in the bitter will be a great success.

Materials required:

Kuju: moderate amount

Silverfish: moderate

Lentinus edodes: right amount

Soup: right amount

Salt: right amount

Sesame oil: right amount

Fresh shellfish sauce: right amount

Note: 1: soup must be strong. 2: Clean the whitefish. 3: It's better to cut mushrooms.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: fish flavor