Crucian carp, bean curd and kumquat soup

Crucian carp, bean curd and kumquat soup

Introduction:

"Crucian carp is also known as crucian carp and melon seeds. It is the most widely distributed and adaptable fish in freshwater. His meat is delicious and tender. Regular consumption of crucian carp can supplement nutrition and enhance disease resistance. Crucian carp is rich in protein, calcium, phosphorus, iron, vitamin B1, nicotinic acid, vitamin B12 and other components, and less in fat and carbohydrate. Crucian carp has the functions of Invigorating Qi and spleen, diuresis and detumescence, clearing away heat and toxin, dredging collaterals and lower milk, and regulating hernia. It can be used for the symptoms of cold spleen and stomach, loss of appetite, dyspepsia, maternal milk deficiency, small intestine hernia, etc. Tofu is rich in protein, low in fat and cholesterol free. Tofu cooked food can strengthen the body, regulate the stomach, and increase appetite. The calcium in tofu is easily absorbed by human body. Crucian carp bean curd and kumquat soup is a perfect match. The human body can fully absorb the calcium in the bean curd. Kumquat can make the crucian carp soup more delicious. This dish is suitable for all ages. "

Production steps:

Step 1: prepare the raw materials you need (let the owner clean the crucian carp when you buy it).

Step 2: cut the tofu into cubes, cut the scallion about one centimeter, cut the ginger into slices, cut the kumquat into two pieces and remove the seeds.

Step 3: put a little scallion and two pieces of ginger into the fish maw to marinate and remove the fishy smell.

Step 4: after the frying pan is heated on the fire, wipe it with ginger slices. When frying the fish skin, it won't stick to the pan.

Step 5: pour in three teaspoons of vegetable oil and fry the fish until golden on both sides.

Step 6: transfer the fried fish to the casserole, add cold water to the casserole, keep the fish one knuckle high, and put in the onion and ginger.

Step 7: pour in a little cooking wine to remove the fishy smell.

Step 8: cover the pot and bring to a boil over high heat. Turn to low heat after 5 minutes.

Step 9: after boiling for 20 minutes, pour in the tofu and kumquat.

Step 10: add a spoonful of salt.

Step 11: continue to simmer for 15 minutes. Sprinkle the leaves on the table.

Materials required:

Crucian carp: 200g

Tofu: 100g

Kumquat: 5

Vegetable oil: 3 teaspoons

Scallion: right amount

Ginger: right amount

Salt: right amount

Coriander leaves: moderate

Cooking wine: moderate

Note: before frying crucian carp, heat the empty pan, wipe it with ginger slices evenly, and then fry the fish. Fish skin will not stick to the bottom of the pot.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet