Cooking crucian carp with soybean milk is not only delicious, but also has a strong nourishing effect. Adding a small amount of soybean milk to this dish can not only play the same role as milk, but also match soybean milk with fish for cooking and eating, which makes the composition of protein more reasonable and has higher nutritional value. "
material
Ingredients: 2 crucian carp
Accessories mung bean 15g black bean 15g soybean 15g.
Seasoning salt 3g onion 1 ginger 2 pieces cooking wine right amount coriander right amount water right amount.
Practice of keeping healthy crucian carp soup
1. Soak soybeans, green beans and black beans for 6 hours and put them in a soymilk machine.
2. Grinding into soybean milk; Wash the crucian carp, blanch it in a pot, and add cooking wine and salt to the water to remove the fishy smell and make the fish firm.
3. Put oil in the wok, add onion and ginger slices to stir fry until fragrant, add blanched fish, pour in 300g soybean milk, add appropriate amount of water, cook on high fire for 10 minute, simmer on low fire for 20 minutes, season and sprinkle with coriander.
Cooking tips
1. When processing crucian carp, scraping the black membrane on the abdomen and removing the throat teeth (teeth located at the throat behind gills) can reduce the muddy smell of crucian carp and make the soup fresher;
2. If you have a soymilk machine or a blender, it will certainly be more rich to make this dish with your own ground soymilk;
3. After the soybean milk is boiled in the pot, turn to a small fire to keep the water surface slightly blooming, because the soybean milk is easy to paste because of too much heat.
Crucian carp is delicious, tender, nutritious and rich in trace elements. In addition, the medicinal value of crucian carp is also very high, which has a good effect of nourishing yin and strengthening yang. Carassius auratus soup has high nutritional value and has a good health preserving effect on people or women with poor health.