Chinese Food
Fish head soup with mustard
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Mustard, also known as corrugate mustard, yellow mustard, horseradish, green vegetables, pickles, silvery vegetables, etc., is the tender stem and leaf of mustard, a cruciferous herb. There are spicy ingredients in leaves and seeds. Mustard is divided into two kinds. Small to medium-sized is one kind. Medium to large is one kind. Mustard and mustard belong to the same kind. They are pickled with fat stems. It is planted all over the country, and most of them are in the south. It is also one of the main vegetables of the residents in the south. We often eat this kind of big meat mustard. It is also used to pickle Meicai. Mustard is rich in vitamin A, B vitamins, vitamin C and vitamin D. The specific effect is refreshing. Mustard contains a lot of ascorbic acid. It is a highly active reducing substance. It participates in the important redox process of the body, increases the oxygen content in the brain, stimulates the use of oxygen in the brain, and has the effect of refreshing the brain and relieving fatigue. Secondly, it has the function of detoxification and detumescence. It can resist infection and prevent disease. It can inhibit the toxicity of bacterial toxin
Cooking ingredients
Cooking Steps
Step1:Wash the fish head and wipe with a little white wine. Fry the fish head in hot pot and cold oi
Step2:Turn over the pan and fry on the other side until both sides are golde
Step3:Stir fried ginger slices with oil and mustar
Step4:Stir fry until discolored and add fried fish hea
Step5:Add some boiling water. Boil for about 10 minutes and season with salt
Cooking tips:1. To make fish soup, fry it thoroughly and add boiling water. The soup is thicker and whiter. 2. When the stomach is not good, eat a small amount of mustard to avoid the stimulation of the stomach. 3. Stir fry the mustard cold with ginger. If the ginger is a little more, remove the cold. 4. Put some wine on the fish head to remove the fishy smell and make a delicious dish.
