1, Carassius auratus has the effects of invigorating spleen, promoting diuresis, harmonizing middle warmer to stimulate appetite, warming middle warmer and reducing qi. The protein contained in crucian carp is of high quality, complete, easy to digest and absorb, tender and delicious, and is especially suitable for making soup. Crucian carp soup is not only delicious, but also has a strong nourishing effect. Regular consumption can enhance the disease resistance.

2, children's spleen and stomach are weak, eating this soup has the effect of strengthening the spleen and appetizing.

Extended data:

Pay attention to cooking fish soup

1, add seasoning. Fish soup is not bone soup, and its taste is light and the best. Adding other ingredients will affect the freshness of fish soup itself. The umami flavor of fish soup mainly comes from fish heads and fish bones. Just put a few slices of ginger when cooking fish soup, and don't add spices such as pepper aniseed and soy sauce. When cooking fish soup in winter, you can add a proper amount of white pepper.

2. add water halfway. Water is the key to making soup. Water is the medium of heat transfer and the solvent of food. When people make fish soup, it is easy to make a mistake of not enough water, which leads to adding water in the middle and affects the concentration of fish soup. Generally speaking, the amount of water used to make soup is at least three times the weight of the fish itself. If you really need to add water halfway, it is better to use hot water instead of cold water, which can reduce the impact on the taste of fish soup.

3. Continuous fire heating. When cooking soup, you can't use fire all the time. Instead, you should use a big fire first, then turn it into a small fire, so that the fish soup will always be slightly boiling, and then simmer with such a small fire.

People's network-children's health: Jianpi appetizing crucian carp soup.