Lotus seed and crucian carp soup

Lotus seed and crucian carp soup

Introduction:

"Crucian carp has the effects of invigorating the spleen and removing dampness, harmonizing the middle part of the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi. It has a good tonic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. People often stew crucian carp soup for postpartum women, which can not only fill the deficiency, but also have the effect of lactation. There are many ways to make crucian carp, especially steamed or boiled soup. I like to make soup very much. The ancient medical code says, "it's not harmful to diseases, but it's the only fish that can be eaten frequently." This means that all people are very suitable for eating crucian carp

Production steps:

Step 1: remove the scales and viscera of two crucian carp, wash and drain the water

Step 2: take lotus seed and silver almond, onion and ginger

Step 3: erect the Ginkgo biloba fruit and knock it gently with a small hammer, which is convenient for shelling

Step 4: pour proper amount of oil into the hot pot

Step 5: Fry crucian carp

Step 6: turn over and fry well

Step 7: about a spoonful of cooking wine to remove fishiness

Step 8: add the right amount of water, according to the amount you like

Step 9: add onion root and ginger

Step 10: add lotus seeds

Step 11: add silver almonds

Step 12: add the right amount of salt when cooking to the time and the amount of soup

Step 13: add a little white pepper

Step 14: turn off the heat and add shallot

Step 15: out of the pot into the bowl on the table

Materials required:

Crucian carp: two

Lotus seeds: about 10

Almonds: 5-6

Shallot: moderate

Ginger: moderate

Cooking wine: moderate

Salt: right amount

White pepper: right amount

Note: 1, the content of cholesterol in crucian carp is high, so the elderly and people with high blood fat and high cholesterol should eat less as far as possible. 2. Old people and children suggest only soup. Because there are many fine spines in crucian carp, it is necessary to eat them slowly and remove them patiently.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh