Soup for nourishing stomach in early autumn recipe-Chinese Food-best chinese food recipes-cooking food

Soup for nourishing stomach in early autumn

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Tremella has the effect of nourishing the spleen and appetizing the stomach, benefiting the Qi and clearing the intestines, nourishing the Yin and moistening the lung. Lotus seed - clear the heart and clear the spleen, nourish the spleen and stop diarrhea, nourish the heart and mind, clear the eyes, nourish the middle and nourish the mind, strengthen the spleen and stomach, stop diarrhea and strengthen essence, and nourish the kidney and astringent essence. Nourish vitality. Carassius auratus - Carassius auratus meat is tender, sweet and nutritious. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and a lot of calcium, phosphorus, iron and other minerals. Carassius auratus has a high medicinal value. It tastes sweet, smooth and warm. It enters the stomach and kidney. It has the functions of tonifying deficiency, dehumidification and diuresis, tonifying deficiency and winning, warming stomach and eating, and tonifying vital energy. Autumn is the season to drink soup. This crucian carp soup is a good stomach soup. It's also a good choice for people with poor digestion..

Cooking ingredients

crucian:1

Tremella:1 block

lotus seed:moderate amount

scallion:moderate amount

ginger slices:moderate amount

salt:moderate amount

vinegar:moderate amount

cooking wine:moderate amount

sesame oil:moderate amount

Cooking Steps

Step1:Cut the crucian carp. Prepare other materials.

Step2:Crucian carp is marinated with salt and cooking wine for 1 hour. Tremella and lotus seeds are soaked for 15 minutes.

Step3:Slice the scallion. Slice the ginger. Slice the tremella.

Step4:Put some oil into the pot. Fry the crucian until golden. Turn off the heat.

Step5:Pour the water into the casserole. Pour in the ginger slices, lotus seeds, tremella and crucian carp. Cover with the lid. Boil in high heat. Reduce the heat to boil for 40 minutes.

Step6:Pour the water into the casserole. Pour in the ginger slices, lotus seeds, tremella and crucian carp. Cover with the lid. Boil over high heat. Reduce the heat to boil for 40 minutes.