Xiaoman, the name of this solar term is very good, it is the eighth solar term of the twenty-four solar terms, and it is also the second solar term of summer. Xiaoman, Xiaoman, Xiaoman, Xiaoman, refers to the rain of this solar term is very abundant, and many crops are beginning to be full, but not completely full.
In the southern region, the advent of the Xiaoman solar term represents the advent of the rainy season, when the rivers are full. However, this rainy season also has a big disadvantage, that is, the humidity is high, the temperature is high, many things are easy to mold, and various bacteria and viruses multiply quickly, which is the season of flu outbreaks.
In order to prevent the flu and avoid getting sick from a cold, you must first strengthen your physique and improve your immunity. Therefore, it is recommended that everyone, whether you have money or not, eat more meat, strengthen your physique, and spend the summer safely.
As a high-protein and low-fat ingredient, fish is also rich in minerals and trace elements, making it a good nourishing ingredient. The following shares a method, boiled fish fillet soup, the fish fillet is as smooth and tender as the spicy boiled fish, the fish soup can also be drunk, delicious, delicious and not fishy.
To prepare the soup with boiled fish fillet:
Ingredients: 1 aconitum fish from the sea, 1 piece of old tofu, green onion and ginger.
Seasoning: 1 egg white, 1 tablespoon cornstarch, salt, pepper, cooking wine, sugar, monosodium glutamate, cooking oil.
1. This aconitum fish was bought for 18 yuan, which is very cheap, cheaper than the black fish. Moreover, this aconitum fish is very delicious, and the meat of the fish is more tender than that of black fish, which is suitable for making boiled fish.
2. Handle the fish cleanly, scrape the scales, remove the internal organs, and then slice out the meat on both sides of the fish body, remove the fish bones, and cut the fish bones into small pieces.
3. Cut the fish into thin fillets, add a spoonful of salt, 1 tablespoon of pepper and 1 tablespoon of cooking wine and grasp well to make it sticky. Beat in 1 egg white, add a tablespoon of cornstarch, grasp and starch again.
4. Heat the oil, add the fish bones and fry for a while, then add ginger slices, and stir-fry with oil to achieve the effect of removing the fish.
5. Fry the fish on the fish bones until golden brown, then mash it with a spatula, and stir-fry for about two or three minutes to thoroughly stir-fry the fish until it is fragrant.
6. Pour in hot boiling water, add a spoonful of cooking wine, bring to a boil over high heat, boil for about 5 minutes, and boil until the fish soup is rich.
7. Start another pot, boil water, add a spoon of salt to taste, then put in the old tofu, break it into small pieces by hand, and put the old tofu out of the pot after cooking, and put it at the bottom of the bowl for later use.
8. Then clean all the fish residues in the fish soup, especially the fish bones, and eat them with confidence. Add salt, monosodium glutamate, sugar and pepper to taste.
9. Put the marinated fish fillets into the pot, cook slowly over low heat, after all the fish soup is in the pot, then turn on the high heat, and cook for about 2 minutes to get out of the pot.
10. Finally, pour the cooked fish soup and fish meat into a bowl, heat the oil, sprinkle some chopped green onions to stimulate the fragrance of green onions, and then pour the scallion oil on the fish.
The fish soup is golden in color and very appetizing, the taste of the fish soup is very delicious, and the fish meat is particularly tender.
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