Mushroom, tofu, crucian carp soup

2024-04-05 06:35:05 16064

Crucian carp has strong vitality, with tender meat and a sweet taste. It contains a large amount of minerals such as iron, calcium, and phosphorus, and is also rich in nutrients such as protein, fat, vitamin A, and B vitamins. In addition, the protein content of black crucian carp is as high as 20 grams per hundred grams, second only to shrimp, and it is easy to digest and absorb. Regular consumption can enhance resistance. Secondly, crucian carp has the medicinal value of invigorating the spleen and removing dampness, promoting blood circulation and unblocking collaterals, harmonizing the stomach, warming the qi, and has a very good nourishing and therapeutic effect on patients with kidney and spleen weakness, edema, ulcer, tracheitis, asthma, and diabetes; For postpartum women, it can supplement deficiency and lower milk. In the cold and chilly winter, the taste of crucian carp is particularly delicious, so there is a folk saying of "winter crucian carp and summer catfish"< Br>

Details of ingredients

White crucian carp1 article
tofu1 piece
lentinus edodes6 flowers
Blended oil1 spoonful
ginger6 small pieces

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timean hour

Steps to make Mushroom, tofu, crucian carp soup

1. Ingredients: 1 piece of white crucian carp, 1 piece of tofu, 6 pieces of shiitake mushrooms. Seasoning: 6 small pieces of ginger, mixed with 1 spoonful of oil, and an appropriate amount of salt
2. Heat up the wok and pour in the mixed oil, ginger, and salt. Heat up the mixed oil.
Add washed white crucian carp and fry over low heat.
4. Fry the fish until golden brown, then flip over and fry until golden brown.
Pour in warm water and cut into the tofu.
6. Pour in red wine and bring to a boil over high heat, then reduce the heat and simmer slowly for half an hour. Pour in washed shiitake mushrooms and simmer for 10 minutes.