Shredded radish and crucian carp soup

Shredded radish and crucian carp soup

Introduction:

"Grey is the third dish in the 2011 everyone is a gourmet competition - shredded radish and crucian carp soup. It's very homely, delicious and nutritious ~ ~ this competition, I take the most homely route, which is more in line with my style. In fact, I am greedy for everyone's modeling and creativity, but I really can't play. So I still use radish and cabbage as the main or auxiliary materials to make a series of homely dishes, including soup, meat, vegetable, cold dishes, staple food, snacks For the time being, maybe I'll change it at any time. Although very homely, but the ash is very careful to make, I hope you like it. This soup is definitely the most delicious soup in my family. Needless to say, adults and children drink it very well. Crucian carp is rich in nutrition, in addition to good lactation, but also help mothers better recovery. When I was in confinement, my mother often cooked crucian carp soup for me to drink. White radish soup can promote exhaust and defecation, make puerpera eat early and get sufficient nutrition, which is conducive to lactation and early sucking. My daughter is breast-feeding to her 10 and a half months, did not drink milk powder ~ ~ crucian carp soup or credit ha

Production steps:

Step 1: clean the fresh crucian carp and remove the black film inside the belly.

Step 2: shred the radish, slice the ginger, and cut the scallion into sections.

Step 3: dry the washed crucian carp, apply ginger in the pot to prevent it from sticking to the pot, and then pour oil to fry the crucian carp until both sides are golden.

Step 4: after the fish is fried, add 2000 ml cold water into the pan, add green onion and ginger, and cook until boiling.

Step 5: when the water is boiling, add shredded white radish, cover the pot and simmer for half an hour.

Step 6: stew until the soup is milky white, season with salt and sprinkle with scallion.

Materials required:

Crucian carp: one

White radish (about 400.5g)

Ginger: 4 slices

Scallion: 2

Salt: 1 / 4 teaspoon

Cooking wine: 1 / 2 teaspoon

Cold water: 2000 ml

Note: Live crucian carp can ask the seller to help kill gills; before frying fish, wipe it with ginger in the pot, you can put sticky pot, and wipe the skin dry. With cold water, fish nutrients can be dissolved better.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh