Chinese Food
Crucian carp soup with shredded radish
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Carassius auratus has a sweet taste and a flat nature. It enters the spleen, stomach and large intestine channels. It has the functions of invigorating the spleen, appetizing the stomach, benefiting qi, benefiting water, promoting milk circulation and dehumidification. Carassius auratus contains comprehensive and high-quality protein, which can strengthen the elastic fiber composition of skin. Especially for the early wrinkles caused by stress, lack of sleep and other mental factors. White radish is sweet, pungent and cool in nature. It can enter lung, stomach, lung and large intestine. It has the functions of clearing heat, promoting body fluid, cooling blood and hemostasis, lowering Qi and widening the middle, eliminating food and stagnation, appetizing the stomach and strengthening the spleen, smoothing Qi and resolving phlegm. According to traditional Chinese medicine, white radish can benefit the five internal organs, lighten the body and replenish qi, leaving the skin white and delicate. White radish can have this function because it is rich in vitamin C. Therefore, eating white radish often can inhibit the formation of melanin and reduce the deposition of skin pigment.
Cooking ingredients
Cooking Steps
Step1:Wash and peel the radish. Shred it for use. It's not suitable to cut it too thin. It's easy to boil if it's too thin. Wash the crucian carp. Remove the black film from the rain belly. Otherwise, the fish will be very fishy. After washing, wipe the water in the fish body and belly to prevent splashing when frying.
Step2:Heat the pot on a low heat. Put the oil in; put the ginger slices in. Stir fry. Put in the crucian carp. Put ginger slices under it. It can not only enhance the fragrance, but also prevent the crucian carp from sticking to the pot. After one side is set, turn it over and fry the other side. Fry the two sides of golden yellow. Pour in a little cooking wine to remove the smell and freshness.
Step3:The boiling water is about 3cm less than the fish. If there are more people in the family, you can add more water. Add enough water at one time. The stewed soup will be more delicious. It's not suitable to add cold water. It's easy to tighten the meat when it's cold. It's not so tender when you eat it. Bring to a boil over medium heat for 5 minutes. The soup will turn white quickly. Put shredded radish in the pot.
Step4:When the fire is over, skim the foam. Change it to medium heat and cook for about 10 minutes, so as not to cook for too long. The fish is too old and not fresh. Add some salt for seasoning. Add a little white pepper for deodorization and fragrance. Before leaving the pot, sprinkle some shallot powder, and serve.
Cooking tips:There are skills in making delicious dishes.
