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Tips for making fish cake soup
Making steps of three fresh fish cake soup

Ingredients: fish cake 100g auricularia, a little baby cabbage, a little oyster mushroom, a little ginger, a little garlic and a little chives.

1. First cut the onion, ginger and garlic into cubes.

2. Cut the fish cake into 0.5mm slices with a knife, and break the baby cabbage and wash it for later use;

3. Dry the fungus with clear water and wash it; Shred Pleurotus ostreatus and wash it;

4. Pour a little oil into the pot and heat for 3 minutes; Stir-fry ginger and garlic in a pot;

5. 15 seconds later, pour Pleurotus ostreatus and Auricularia into the pot and stir-fry for one minute;

6. Pour the cut fish cake and stir fry for one minute, add soy sauce, salt and a little bean paste and stir fry for one minute;

7. Add appropriate amount of boiling water (no ingredients)

Nutritional value of fish cake

Hand-made fish cake, without any chemical addition, is tender, smooth and not greasy, and is suitable for all ages. It is rich in high-quality protein, nicotinic acid, taurine, DHA, EPA, vitamins A, D, B 1 B2 and various inorganic salts necessary for human body.

The making process of fish cake has not been fried by fire, and the nutrients will not be lost, which is very beneficial to human body absorption and is nutritious and delicious in line with the way of modern people's health preservation.