Chinese Food
Mushroom and fish head soup
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I haven't used canola oil for a long time. This time, my mother-in-law brought a bucket from my hometown. Using it to stir fry vegetables is really a grandma's taste. The absorption rate of rapeseed oil by human body is very high, up to 99%. Therefore, the unsaturated fatty acids such as linoleic acid and vitamin E contained in rapeseed oil can be well absorbed by the body, which has certain effect of softening blood vessels and delaying aging. As the raw material of oil extraction is plant seed, it generally contains certain seed phospholipid, which is very important for the development of blood vessels, nerves and brain. Rapeseed oil has little or no cholesterol, so people who are afraid of cholesterol can eat it at ease.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients.
Step2:Heat the canola oil to a little smoke. Turn the heat down and put the dried pepper and ginger into the pot.
Step3:Stir until ginger and pepper taste. Control fish head in the pot.
Step4:Fry until the two sides of the fish head are slightly brown.
Step5:Add water again. Cook until the bottom is thick and fresh.
Step6:Soak the mushroom in salt water.
Step7:After the fish head tastes, control the mushroom in the underwater pot and add the salt to taste.
Step8:Cook until mushrooms taste ripe. Turn off the heat and add a spoonful of spicy powder.
Step9:In this way, a mushroom and fish head soup is finished.
Cooking tips:Fry the fish head thoroughly. Then the soup will be more delicious. There are skills in making delicious dishes.
