Chinese Food
Crucian carp and shredded radish soup
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Steamed or boiled crucian carp has the best nutritional effect. If fried, the therapeutic effect will be discounted. Radish soup has always been the best nourishing soup in winter. The matching of crucian carp and radish is perfect. In winter, we often drink crucian carp and radish soup. It can enhance our immunity.
Cooking ingredients
Cooking Steps
Step1:Clean up the crucian carp and drain the water for use. Peel and shred radish. Shred ginger. Cut green onion. Cut green onion into small pieces.
Step2:Heat up in an empty pot. Stir fry the shredded radish over medium low heat for 1 minute. The green and astringent taste of radish will be secreted.
Step3:Take out the radish. Heat the pot again. Put in the oil and heat it to 5% heat. Stir in the ginger and scallion.
Step4:Take out the shredded ginger and scallion. Turn to medium high fire. Cut both sides of the crucian carp oil.
Step5:Pour in cooking wine and hot water. Bring to a boil. Keep medium heat. Pour in shredded radish and boil.
Step6:When the soup in the pot turns milky white, the radish fragrance comes out, add salt to taste, sprinkle the chopped green onion, turn off the fire.
Cooking tips:1. Stir fry the carrot in an empty pot first. It can increase the sweetness of the soup. 2. It's better to let go of the water and boil the soup after frying the fish. If you add cold water, the protein of the fish will age because of the sudden cold temperature, which will affect the taste. There are skills in making delicious dishes.
