Chinese Food
Hairtail and bamboo shoots soup
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It's said that the hairtail in spring is delicious and delicate. At the same time, it's very nutritious. The fat content of hairtail is higher than that of ordinary fish, and it's mostly unsaturated fatty acid. The carbon chain of this fatty acid is longer, which has the effect of lowering cholesterol; regular consumption of hairtail has the effect of tonifying five internal organs; rich magnesium element has a very good protective effect on the cardiovascular system, which can effectively protect the heart. Often eat hairtail and nourishing liver and blood, moisturizing skin and nourishing hair. The fish with thick bones is few. Braised and fried are common ways of eating. It is seldom used for stewing because of its heavy smell. In fact, if you buy a very fresh hairtail and master the method of deodorization, it's more nutritious to cook it. First, choose a shiny silver hairtail. Second, remove the black film inside the belly of hairtail. This can be used for other fish. Third, fried hairtail can be used to cook soup. It can also remove fishy smell very well. It should be noted that the silver oil layer of hairtail should not be washed dry
Cooking ingredients
Cooking Steps
Step1:Wash the hairtail and cut it into 6cm long strips. Wash the bacon and slice. Soak the black fungus in warm water and clean it. Slice the scallion into 3cm sections. Slice the spring bamboo shoots after cleanin
Step2:Preheat the iron pot and drain the oil. Fry the fish in a small heat until it is slightly yellow on both sides
Step3:In another oil pan, stir fry the scallion, garlic and ginger into golden color. Add the bacon, stir fry and rice wine
Step4:Add fried hairtail and asparagus, black fungus and red peppe
Step5:Pour in hot water. Bring to a boil over a high heat and turn to a low heat for about 20 minutes. When the color of the soup is milk white, add salt to taste it
Cooking tips:1. The black film inside the hairtail's belly must be scraped clean. This is the key to prevent fishy smell. 2. When frying hairtail, dry the fish's body. Fry it with hot oil in a small heat. Shake the iron pan to let the oil adhere to the fish's body. Fry it thoroughly on one side and then turn it over. 3. The bamboo shoots can be boiled with hot salt water to reduce the intake of oxalic acid. 4. Add enough hot water at one time. Take a little less than the ingredients as the standard. 5. Reduce the number of turns when cooking to avoid hairtail There are skills in making good dishes.
