Chinese Food
Green fish and spinach soup
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Jiangnan people usually pickle herring every Spring Festival. Herring is a kind of snails, small fish and shrimp. The meat is compact and delicious. The protein content is very high. The herring that has been fed for a whole year is basically more than 10 jin. It is salted with coarse salt, pepper and white wine and then chopped into large pieces. It can be eaten from winter to spring if it is well stored. The soup is boiled with herring. It is combined with the small winter spinach planted in Jiangnan. It is fresh, sweet and delicious. It has rich and comprehensive nutrients such as calcium and iron.
Cooking ingredients
Cooking Steps
Step1:The salty herring section was soaked in water for 12 hours. The excess salt in the fish meat was separated out. After soaking, clean the surface salt and mucus of salty herring.
Step2:Change the section of herring into small pieces. Spare.
Step3:Overwintering small spinach grows out in the open air for a winter. It absorbs the essence of heaven and earth. Root red leaf green. Jiangnan people call it red mouth green parrot brother. It's delicious. Wash the spinach.
Step4:Sliced ginger and twisted shallots into knots.
Step5:Put the pure water to boil. First put in the onion and ginger. Then put in the green fish. Cover the pot. Cook over high heat for 10 minutes. Cook over medium heat for 5 minutes.
Step6:Add some cooking wine to remove the smell and improve the taste. Continue to cover the pot and cook for 3 minutes.
Step7:Add spinach and blanch for 2 minutes. Add some salt (the fish itself has salt analysis. Add according to the situation).
Step8:Add some monosodium glutamate and sprinkle with sesame oil after leaving the pot and filling the bowl.
Cooking tips:1. Salted fish itself has salt. When adding salt, taste it first. Determine whether it is necessary. 2. Cooking wine to relieve fishiness. It must be added. 3. Spinach only needs to be boiled for 2 minutes. It will rot if it's overcooked. There are skills in making delicious dishes.
