Carrot, red date, crucian carp soup is a good whitening and health soup. Share it with you
Everyone is the chef in his heart
My friend came back from wild fishing and brought me a small pot of crucian carp. It's not very big. But it's really wild. How to deal with these fish? Stew? It's too hot. It's better to fry it. I've had a drink. Walk up
Today's 25th day of the first month of the lunar calendar is a traditional folk festival filling the storehouse. On this day, you should eat rice and drink fish soup, which symbolizes the richness and happiness of life. Today, I'll teach you how... ...
The meat of crucian carp is tender, but there are many thorns. When you eat it, you must eat it carefully.
Crucian carp is rich in nutrients, such as protein, fat, sugar, inorganic salt, vitamin A, B vitamins, niacin, etc. Carassius auratus has high protein quality, comprehensive amino acids and easy digestion and absorption. Carassius auratus is als... ...
Old fire soup made by Cantonese is almost famous all over the country. But fish soup is also unique. Especially crucian carp soup. The soup is as mellow as milk. It has a strong taste. It tastes fresh, sweet and fishless. The trick is the key. I... ...
Most fish can also follow this practice
This soup is very simple. The main points are also very popular. After the fish is fried, the soup will become milk white. Generally, put some tofu. The taste is richer. No problem if you don't put it.
The epidemic situation is a little loose. You can go out and let the wind out. Fish in the nearby pond. There is a large space and small flow of people. It's relatively safe. I caught some wild crucian carp. It's good to make soup.
Try bailing's Jianghu food. It will be a big dish for everyone to fight for.
If you don't have a lot of words, you'd better take a good look at the steps.
I used to eat this dish when I was traveling in Anhui. I thought the fish cooked in this way was very delicious. I tried to improve the taste. It was very delicious. -
Recently, I worked at home and gained a lot of weight. Today, I make an oil-free version of crucian carp soup. Fresh version