Crucian carp is tender and delicate, making it a good ingredient for all ages. Cooked with a variety of mushrooms and crucian carp, the soup is as white as jade, and the ingredients are delicious just right.
Crucian carp mushroom soup
Ingredients: 1 crucian carp (approx. 400 g), 2 shiitake mushrooms, 60 g white jade mushrooms, 150 g agaricus mushrooms, 50 g carrots, 50 g fresh corn, 20 ml milk, 7 g sliced ginger, 1/2 tsp salt, 1 tablespoon corn oil
Start production:
1. Handle the crucian carp, wash it, put on a knife and dry it for later.
2. Wash the shiitake mushrooms, agaricus mushrooms and white jade mushrooms separately, cut off the old roots, punch a cross flower knife on the surface of the mushroom lid, and cut the agaricus mushroom into slices about 0.3 cm thick.
3. Wash the carrots and cut into diamond-shaped slices. Cut the corn into slices about 1 cm thick.
4. Heat the frying pan and fry the crucian carp.
5. Fry until crucian carp is golden brown on both sides.
6. Pour in boiling water until the crucian carp has passed, add ginger slices and cook on high heat for 3 minutes.
7. Add a variety of ingredients and cook for 5~10 minutes on medium-low heat.
8. Add milk and season with salt.
Tips
1. Crucian carp is extremely rich in nutrients, including protein, vitamins and other nutrients.
2. Mushroom ingredients have a flexible taste and are rich in trace elements. A variety of mushrooms are boiled with crucian carp into a soup, which can enhance immunity and delay aging.
3. There is a black membrane in the belly of crucian carp, and this membrane should be cleaned when cleaning, so that the cooked crucian carp will not have a fishy taste.
Selected from the book "Soup Soup Water Good Nourishing People", all rights reserved.