Crucian carp soup nourishes the stomach and is a good drink in autumn. Carassius auratus is tender and rich in nutrients such as protein, calcium, phosphorus and iron. Before cooking soup, crucian carp should be fried first and then stewed. The longer you cook, the whiter and thicker the soup will be.

Ingredients: 1 crucian carp, 1 tofu, a little oil, cooking wine, 1 ginger, 2 shallots, 1 coriander, white pepper and salt.

1. Scales, gills and internal organs of crucian carp are removed, especially the black membrane on the abdomen is washed off, and the water on the fish is wiped clean; Cut tofu into large pieces;

2. Pour a little oil into the wok, and when the oil is 7 or 8 minutes hot, put the fish into the oil pan;

3. Fry both sides of crucian carp until slightly yellow;

4. Sprinkle ginger slices, cooking wine and enough hot water, and bring to a boil;

5. Fish and fish soup are poured into the rice cooker, and the default time is 2 hours;

6. When the fish soup is cooked to be thick or in its own state, put the tofu block into the pot;

7. 1 teaspoon white pepper and a little salt;

8. Continue to cook for about 10 minutes, and sprinkle with chives and coriander after taking out.

Steamed radish Chinese hamburger

Radish is the best vegetable in autumn and winter. This dish retains the original flavor of radish when steamed, and the cooking time is shorter, which highlights the crisp taste of radish.

Ingredients: half a radish, pork stuffing 100g.

Seasoning: 3 shallots, 2 millet peppers, starch 15g, salt 1g, oyster sauce 15g and white pepper 2g.

1. The best thickness of sliced white radish is about1-2 mm. If it is too thin, it will lose its crisp taste. Chop the remaining leftovers into powder;

2. Radish and onion are ground into pork stuffing, and onion and millet are chopped for later use;

3. Chop white radish and onion, chop meat, pour in salt, oyster sauce and white pepper, and mix well; There is plenty of white radish juice, so don't draw water for meat stuffing; )

4. Boil a pot of water, put the radish slices in the pot after boiling, cook until transparent, take them out and put them in a cold water basin to keep the radish fresh and juicy, and drain them for later use;

5. Production of radish meat buns: Take a piece of white radish, put a proper amount of stuffing in the middle, and fold the radish slices in half;

6. Put the prepared white radish into the disc;

7. The remaining white radishes are neatly packed, and a knife is cut from the middle to form a semicircle;

8. Put the semi-circular radish slices in the middle, put them into a big flower shape, fill the remaining meat stuffing, and steam them in a steamer for 15 minutes;

9. Steamed vegetables will have soup. Pour the soup into a small pot, thicken the juice, and when it is transparent, pour it on the radish meat bun, sprinkle with shallots and millet to add color and fragrance.