Chinese Food
Crucian in vinegar soup
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Schisandra. Its skin and meat are sweet and sour. It's hard in the core. It's salty. So it's called Schisandra. It can replenish qi and promote body fluid, nourish kidney and heart, and astringent and astringent. This soup is good for appetizers and calcium. Carassius auratus has high content of protein and calcium. It also has many kinds of vitamins, microelements, thiamine, riboflavin, niacin, etc. it has the functions of Invigorating Qi, strengthening spleen, diuresis, detumescence, unblocking milk, benefiting the absorption and sedation of calcium, and helping to prevent osteoporosis in the elderly.
Cooking ingredients
Cooking Steps
Step1:Main materia
Step2:Wash Schisandra chinensis and soak in water for 10 minute
Step3:Pour a little oil into the pot. Bring to 50% hea
Step4:Put in the crucian carp with split belly. Fry it a little. Take it ou
Step5:Wash the oil pan, add water and cooking win
Step6:Put in salt. Crucian carp. Bring to a boil over high hea
Step7:Turn down the heat. Cover and simme
Step8:The soup turns white. Pour in Schisandra. Cook for another 10 minute
Step9:Add MSG. Vinegar. Cook for 3 minute
Step10:Out of the pot. In the soup tray. Peppe
Step11:Sprinkle with scallion. It's read
Cooking tips:It's easy to stew the crucian carp in a small fire. The color of the soup is also easier to be milky white. There are skills in making delicious dishes.
