Jade beard loach soup is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. The characteristics of dishes are light and delicious, rich in nutrition, which can tonify the middle energizer and kidney, eliminate dampness and quench thirst.
What seasoning should I put in the jade beard loach soup?
Ingredients: Zhong Da loach 300g, chicken breast150g, ribs100g, corn stigma15g. Seasoning: 1 root onion, a little salt, a few slices of ginger and a few drops of sesame oil.
1. Cut the loach open, wash it, blanch it with boiling water, and drain it.
2. Cut the ribs into pieces, put them in the casserole and put the loach.
3. Add ginger and onion, and add appropriate amount of boiling water; Corn must be tied tightly with gauze and put in a casserole.
4. Simmer until cooked, add shredded chicken breast and continue to simmer until cooked.
5. Remove ginger, onion and corn stigma when eating, and add salt and sesame oil to taste.
Common practice of Yuxi loach soup
Jade beard and loach soup method one
1. Wash the loach when it comes back, boil the water, put the loach in about 60% to 70% hot water, remove the mucus, and then wash it with clear water;
2. Wash the red dates and remove the core for later use;
3. Put the washed loach into an oil pan and fry until cooked, and put ginger slices at the same time;
4. Add red dates, then inject about 1000ml of boiling water to boil, and then turn to low heat for about 20-30 minutes;
5, finally add salt to taste!
Method 2 of Yuxi loach soup
1, prepared materials.
2. First remove the loach and wash the internal organs.
3. Add 2 slices of ginger to the water, boil 1 tbsp cooking wine, and pour the washed loach into the fire for 2 minutes.
4. Wash off the mucosa with clear water.
5. After the oil is hot, add the ginger slices and onion knots and stir fry.
6. Add loach and fry for ten seconds.
7. Move to the casserole, add water and cook the cooking wine.
8, change to a small fire until the fish is crisp and rotten, and the soup is thick.
9, finally add salt to taste, like pepper can also add some pepper.
The third practice of jade beard and loach soup
1. Drink the loach fish to death with wine, cut open the abdomen, take out the internal organs, pat the back with a knife, remove the bones, chop off the head and wash the juice;
2. Wash and slice the winter bamboo shoots;
3. Wash and cut the water-soaked mushrooms;
4. Tofu slices are 3 cm long, 1 cm wide and 0.3 cm thick;
5, the onion is knotted, the ginger is half, and the rest is chopped;
6. Set the wok on high fire, add lard, heat it to 70%, add onion and Jiang Mo, stir fry, add loach and fish, cook Shao wine, add garlic cloves, add chicken soup to boil, and skim off the foam;
7. Add tofu to boil, simmer for 15 minutes, and remove the onion and ginger;
8. Then bring to a boil, add Chinese cabbage and salt, sprinkle with pepper, pour chicken oil and soup plate, and season with Jiang Mo and white vinegar.
Knowledge of Food Compatibility of Yuxi Muduo Decoction
Misgurnus anguillicaudatus should not be eaten with dog meat; Compatibility of dog blood loach: those with yin deficiency and fire excess should not eat; Crabs and loaches are very similar: they have just the opposite functions and should not be eaten together; Hairy crabs and loaches are very similar: they will be poisoned when eaten together.