Chinese Food
Cod soup with shepherd's purse
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It's a year of warm spring and green grass. As Japanese female writer Narayana Ching described in pillow grass , spring and dawn are the most important. Gradually turning white, the mountain top began to show light. The purplish clouds floated on it beautiful. In the city, peaches and plums worry about the wind and rain. Spring is in the cauliflower of shepherd's purse at the head of the stream. (Xin Qiji, ode to the generation of partridge heaven) praised shepherd's purse, which is fearless of wind and cold and has strong vitality. It broke through the earth in early spring and scattered in the wild and the field near the stream. Spring is the best season to eat wild vegetables. Shepherd's purse is the first one among wild vegetables. Shepherd's purse, also known as the local dish and spring dish, is commonly known as centenary soup. It is known as liquorice in vegetables. It first appeared in the book of songs, Jiafeng and Gufeng - who is the bitter tea? Its sweetness is like shepherd's purse. It can be seen that shepherd's purse has a long history. It can be made into a variety of delicious dishes and has a certain medicinal value. From ancient times to the present, no matter ordinary people or literati, they all love it. Su Shi's name is natural treasure. Lu You
Cooking ingredients
Cooking Steps
Step1:Peel and bone the cod. Cut into cubes. Drizzle some lemon juice. Marinate with salt, pepper and a little starch for about 15 minutes. Then cut the carrot and the bamboo shoot into pieces.
Step2:Shepherd's purse cut off the root. Remove the yellow leaves. Wash. Add some salt in the boiling water. Blanch the shepherd's purse for a while. Take it out and put it into the cold water. Then take out and drain the water. Squeeze some water with your hands. Chop it up for use.
Step3:Pour in water in the boiling pot. Add carrot and bamboo shoots. Heat some pepper seeds (remove after taste) and some shrimps together. Boil the water. Simmer for a while. Pour in the marinated cod seeds. Boil the water. Add shepherd's purse. Boil again. Pour in some water starch to thicken the sauce. Stir well. Turn off the heat. The color is clear and emerald. Shepherd's purse is full of fragrance. The small and fresh shepherd's purse cod soup makes you full of fragrance. The aftertaste is endless. It's really the taste of spring.
Cooking tips:Shepherd's purse adds a little salt in the blanching water. After it is fished out, it is soaked in cold water. There are skills to keep the green and green vegetables delicious.
