Delicious Chinese food :fried Crucian carp soup
Reasons for recommendation: Crucian carp tastes tender and fresh. What’s more, it can be easily digested, especially for patients after operation.
Mother stock: crucian carp, pickles
Accessories: pickled peppers, fermented glutinous rice soup, vinegar, soy sauce, starch
Recipe:
1. Make a few scratches with a kitchen knife on both sides of the crucian carp. Slice the dried pickles into shreds. Mince the pickled peppers. With a medium fire, when the oil is 60% hot, put the crucian carp in the pot and keep frying until it has turn golden. Pick it up for standby preparation.
2. Leave appropriate oil in the pot and put minced pickled peppers, bruised ginger, garlic sprinkles, minced scallion, fermented glutinous rice soup, and keep frying for a few minutes. Add some carp soup and then put the crucian carp in.
3. Keep boiling first with a sharp fire. When the soup is boiling, shift with a slow fire for 10 minutes.( Flip the carp over during this period). Then pick it up into a plate.
4. Add some vinegar, minced scallion and water-diluted starchy in the remaining soup in the pot. Pour the sauce on the crucian carp. The whole course is accomplished.
Nutritive peculiarity:
Crucian carp can stimulate the appetite and is lactagogue.
Post a Comment