Chaiyu kunbu soup

Chaiyu kunbu soup

Introduction:

Production steps:

Step 1: clean the impurities on the surface of the laminar cloth, and then dry it with a dry cloth.

Step 2: fish slices.

Step 3: fish slices. Put water into the pot, and then put the Laminaria. After boiling, remove the Laminaria.

Step 4: put the fish fillets into the pot. After the fish fillets are completely precipitated, turn off the heat and simmer for 10 minutes. Remove the fish fillets. After filtration, take the soup and add salt to taste.

Step 5: finished product.

Materials required:

Khumbu: 10 g

Fish slices: 30g

Water: 2000ml

Salt: 1 / 2 tsp

The lamina of Laminaria japonica arsch. Belongs to the family Laminaria japonica. It is a large brown perennial alga with leathery texture. The algal body is obviously divided into root like fixator, stalk and piece. It is olive brown at maturity and dark brown after drying. The part is narrow and long, the whole edge is 6m long, 20-50cm wide, the center is thick, and gradually thin to the two edges, with wavy folds. The sporangia are formed in the lamella, which are nearly round and scarred. Laminaria and Laminaria have strict differences in Botany: first, Laminaria is a more common name. Laminaria is divided into laminaria, laminaceae and Laminaria for the second time in biology. Laminaria has four families: chordomonaceae, laminaceae, pterophytae and macrophyceae Kelp and kelp are not "brothers", but "cousins". Kelp is yellowish brown, and there is no kelp in ancient China. Kelp is called kelp in Japanese. Some Chinese botanical books and regions also say kelp is also called kelp. Therefore, it is not a big mistake to say that kelp and kelp are the same thing, because they both belong to Laminaria Right, because they are different at the species level. From the diagram below, we can see that they have the same "grandfather" - kelp, and "father" is kelp family and pterophyta family. Because the name of plant taxonomy is a little confused, and the shape is very similar, and Shanghai belt is introduced from Japan, and kunbu is kelp in Japanese, Kelp also refers to kelp and Laminaria in English, so kelp and Laminaria are often confused. ---------------------------------------------Kunbu is actually Undaria pinnatifida. If you don't have it, you can use kelp instead

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh