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Crucian carp mushroom soup
material
1 crucian carp / 1 lemon / crab leg mushroom 50g
White jade mushroom 50g / 1 piece of ginger / 2 fresh shiitake mushrooms
Spring onion to taste / 3 red dates / goji berries to taste
seasoning
Cooking wine 1 porcelain spoon / salt to taste / pepper to taste
▼ 1. Ingredients: Wash the crucian carp and remove the internal organs, and cut a few knives on each side. Beat the shallots into knots, slice the ginger, wash the mushrooms and set aside.
▼ 2. Marinated fish: The crucian carp is evenly salted, then squeezed with a little lemon juice, added a few slices of ginger, and let stand and marinate for 10 minutes.
» The main purpose of adding lemon juice is to remove fishy freshness, but because lemon is rich in citric acid and slightly corrosive, it is best not to directly contact the skin of the fish, you can squeeze a few drops into the belly of the fish and then wipe it well with your hands. »
▼ 3. Fried fish: Pour in an appropriate amount of cooking oil in the pan, turn on the heat and add a few slices of ginger to the bottom.
Then add the marinated crucian carp and slowly fry the golden brown on both sides.
▼ 4. Fish stew: When the fish is fried, add boiling water and a porcelain spoonful of cooking wine, then add the shallot knots and red dates.
Bring to a boil over high heat and skim off the foam.
Add goji berries and various mushrooms, then turn to medium heat, continue simmering for about 10 minutes, and then add salt and a little pepper to freshen the soup until the soup is milky white
▼ 5. Serve on a plate: Don't look at the simple preparation, this soup is a good tonic. The addition of cooking wine and lemon juice makes the fishy smell of crucian carp disappear without a trace, leaving only a mouthful of rich sweetness.
The meat of the fish is tender, and the milky white soup also absorbs the essence of mushrooms, so even if it is only seasoned with salt and pepper, it is enough to make people feel endlessly evocative