#冬日时令美味 #
The pond downstairs was frozen and it was getting colder.
Every year into this season, my family's favorite breakfast is a variety of hot noodle soup.
Chicken, fish, round bones, mutton, etc. can be boiled soup, get up early below, simple and convenient, moisturizing nutrition and warm.
Today I made blackfish noodle soup, delicious and rich, no fishy taste, and it is very comfortable to eat all day.
In winter, the most common partner for boiling fish soup is to add red skin radish to boil, the fishy taste will go clean, the soup color is milky white, the taste is sweet and delicious.
The radish in season, the water is large, but also has the effect of smoothing the qi and digesting, moisturizing the lungs and expectorant, detoxifying and rejuvenating.
Dry winter eat more fish soup is good, less fat, supplement but not dry, but also rich in protein, calcium, trace elements and amino acids necessary for the human body, the taste is more delicious and not fatty.
Grass carp, crucian carp, anchovy, blackfish are suitable for cooking soup, as long as it is fresh, before cooking with oil on both sides of the slight frying, so that the boiled fish soup is thick and white.
I bought a tiny blackfish, which the seller said was wild. Although I muttered in my heart, the cooked soup was very delicious and rich. Blackfish also has more nutritional value of nourishing and nourishing, muscle and blood replenishment.
【Blackfish noodle soup】
Ingredients: 1 blackfish, 1/2 radish, 4 slices of ginger, 1 handful of soba noodles, 1 handful of green vegetables, 2 eggs, foamed fungus to taste, 1 tsp of salt.
Directions: 1. When buying fish, let the seller help clean it up, take it home and clean it inside and out.
2. Add some oil to the non-stick pan, heat it up and add the dried blackfish, fry over low heat for 1-2 minutes, then turn over and fry for another 1-2 minutes.
Don't fry too long and too charred, fry a little, half cooked, so that the cooked fish soup is more concentrated and white.
3. Then pour in plenty of hot water, then add radish slices and ginger slices, bring to a boil over high heat and skim off the foam and oil.
4. Cover the pot, reduce the heat and cook for about half an hour.
Stagger the lid of the pot a little and leave some air outlets so that you don't have to worry about the whole time.
5. After half an hour, cook until the soup receives the desired concentration and amount, then turn off the heat.
6. Filter the cooked fish soup into a small pot, remove the fish and put it in a bowl for later, and wash the green vegetables and fungus.
All prepared in advance, the next day's breakfast will save time and trouble, about ten minutes to make a table.
7. Get up early, add buckwheat noodles directly to the fish soup pot, smash the eggs, cover and cook until the pot is boiling. Then discard the froth and cook for a few more minutes until the noodles are soft.
Finally, add the shredded fungus of the green vegetables, as well as the fish meat that has been removed beforehand, add 1 teaspoon of salt, mix well and bring to a boil again to turn off the heat.
Tip: Soba noodles are more pot-resistant than ordinary noodles, so they are put into the soup without waiting to open the pot, which plays a role in soaking, so that it will cook faster.
The radish in the fish soup, love to eat to keep, do not love to eat to throw away, nutrition and taste have been boiled into the soup, the purpose of fishy has also been achieved.