Efficacy and function of red bean crucian carp soup

Red bean crucian carp soup is a traditional dietotherapy prescription for invigorating spleen, eliminating dampness, diuresis and detumescence. Red beans have the effect of clearing away heat and toxic materials, and are often used to treat dysuria, edema, jaundice, head swelling, sore poison, etc., while crucian carp is sweet and delicious, and has the function of invigorating spleen and tonifying deficiency. Using adzuki bean and crucian carp to make soup can give full play to its diuretic and repercussive effects and relieve the edema symptoms of nephrotic syndrome. If tangerine peel and tsaoko are added to the soup, the effect will be better.

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Practice of red bean crucian carp soup

Ingredients: adzuki bean 150g, crucian carp 300g, ginger, cooking wine 15g, salt 5g.

Exercise:

1. Wash adzuki beans for later use.

2. Put the red beans into the soup pot and soak them in1500g of water for 30 minutes.

3. Cook the soaked adzuki beans with the water soaked in adzuki beans, and simmer for 30 minutes until the adzuki beans are crisp and rotten.

4. Heat the pot, add 40 grams of oil and a slice of ginger, and stir fry.

5. Add the crucian carp, change to medium heat, fry for 2 minutes and gently shake the pan, so that the fish skin will not stick to the pan.

6. Turn the crucian carp over and fry it in the same way for 2 minutes. The crucian carp treated in this way has no fishy smell in the soup, and the soup will taste more delicious.

7. Put the fried crucian carp into the red bean soup before cooking.

8, turn to slow fire 15 minutes, and finally add salt to taste.