Carp soup

Carp soup

, scallion 1 5g, piper longum 5g, cooking wine10g, pepper10g, monosodium glutamate1g, ginger.15g, vinegar/kloc-0.

Production step

1. Remove scales, gills and viscera from fresh carp, wash and cut into 3cm pieces; Beat the onion and ginger.

2. Put long pepper, carp, onion, ginger, Sichuan pepper, refined salt and cooking wine into a pot, bring to a boil with strong fire, and simmer for about 40 minutes.

3. After adding vinegar and monosodium glutamate, you can get out of the pot.

matters need attention

Add more water appropriately, and keep the soup boiling, so that the vegetable soup is like milk and delicious.

Practice 2

Food preparation

Ingredients: carp 1 tail, 80g of ginger, medlar 1 tablespoon.

Accessories: 2 tablespoons rice wine, salt 1 tsp.

Carp soup

Carp soup

Production step

1, carp to gills, belly, not to scale, wash, you can also buy cooked carp back more convenient.

2, ginger peeled, washed and sliced.

3. Add oil after the pot is hot, add carp, fry on both sides slightly, add 600 ml of water, rice wine, salt, medlar and ginger slices, cover the pot and cook over slow fire 1 hour.

matters need attention

Pay attention not to scrape off the fish scales. Stew slowly with a small fire, which will make protein and calcium in the fish scales dissolve into the soup and give the body the best nourishment. [ 1]

Practice 3

Food preparation

Carp, wax gourd, salt, onion, ginger, cooking wine.

Carp soup

Carp soup

Production step

1, carp scales, gills and intestines are removed, washed and dried, fried in oil pan until golden brown, added with four bowls of water and ginger wine, boiled with high fire, and simmered until milky white.

2. Peel the wax gourd and cut it into small pieces. After the fish soup turns milky white, put it in the pot, boil it over medium heat and turn to low heat for slow cooking.

3, onion, ginger, into the soup, add a little salt to taste [2]

Practice 4

raw material

5 grams of tobacco, fresh carp100g, Sichuan pepper15g, ginger, coriander, cooking wine, onion, monosodium glutamate and vinegar.

step

Scaled carp, disembowelled, cleaned and cut into small pieces; Wash ginger and shallots and pat them to pieces for later use. Put long pepper, carp, onion and ginger into a pot, add appropriate amount of water, bring to a boil on strong fire, and simmer for about 40 minutes. Add coriander, cooking wine, monosodium glutamate and vinegar. Can be eaten alone, or with meals, fish and soup.

efficacy

Can promote diuresis to reduce swelling and lose weight.

Nutritional value editor

carp

As early as the Tang Dynasty, there was a record of treating edema with carp soup in Qianjin Yaofang, and it was also recorded in the ancient medicine book that carp can be used.

carp

carp

Treating jaundice and edema of pregnancy, so the decoction has a certain effect on edema, jaundice and pregnancy fullness. You can also add 30 grams of adzuki bean to the recipe and cook it together, which will have a greater effect on diuresis, yellowing and lactation.

The ancients called carp "the best of all fish", which has the functions of strengthening the spleen, stimulating appetite, inducing diuresis to reduce swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, clearing away heat and detoxifying, and the protein, fat and zinc contained in carp are all necessary elements for breast fullness, so the breast enhancement effect is very good. Cooked with angelica dahurica, it also has the effects of regulating menstruation and relieving menstrual pain. It is better to eat once every 3-5 days.

Carp is rich in high-quality protein, and its digestibility can reach 96%, and it can supply essential amino acids, minerals, vitamins A and D; The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol well and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life. Carp is sweet in taste and flat in nature. It has the effects of nourishing and invigorating the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, and stopping coughing and lowering breath. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.

ginger

Ginger has the function of detoxification and sterilization, so when we eat preserved eggs, fish and crabs and other aquatic products every day, we can use it.

ginger

ginger

Often put some Jiang Mo, ginger juice. The gingerol in ginger can resist aging, and the elderly often eat ginger to get rid of "senile spots". Ginger extract can stimulate gastric mucosa, cause reflex excitement of vascular motor center and sympathetic nerve, promote blood circulation, invigorate stomach function, and achieve the functions of strengthening stomach, relieving pain, sweating and relieving fever. The volatile oil of ginger can enhance the secretion of gastric juice and peristalsis of intestinal wall, thus helping digestion; The mixture of gingerol and gingerol separated from ginger has obvious antiemetic effect. Ginger extract has obvious effects of inhibiting dermatophytes and killing trichomonas vaginalis, and can be used to treat various carbuncle, swelling and sores. Ginger also inhibits the activity of cancer cells and reduces the toxic effect of cancer.