#一碗好汤#carassius and Lotus Root Soup

Name: #一碗好汤#carassius and Lotus Root Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; one period Lotus root; A short paragraph carrot; Some salt; Some Cooking Wine

by Le Shi Ji

5.0 (1)

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Crucian carp lotus root soup is a delicacy made from crucian carp, lotus root and other ingredients. Lotus root is rich in vitamin C and minerals, which can promote metabolism and prevent rough skin. Crucian carp meat is tender and delicious, and has the effects of invigorating the deficiency, dehumidification and diuresis, warming the stomach for eating, and nourishing vitality. It can be used for making porridge, soup, cooking, snacks, etc. It is especially suitable for making soup. Crucian carp soup is not only fragrant and fresh, but also has a strong nourishing effect. It is very suitable for middle-aged and elderly people and the weak after illness, and it is also especially suitable for pregnant women. In particular, the live crucian carp soup has an incomparable effect on breast milk. "

Ingredients

1 piece Crucian Carp
one period Lotus Root
A short paragraph Carrot
Some Salt

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Some Cooking Wine

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#一碗好汤#carassius and Lotus Root Soup

1. After buying the crucian carp, remove the scales and internal organs and wash it.

2. Lotus root and carrot slices.

3. Fry the crucian in a frying pan until golden on both sides.

4. Add appropriate amount of water to the casserole.

5. Add crucian carp after boiling over high heat.

6. Add appropriate amount of cooking wine and ginger slices.

7. Turn high heat to low heat and cook for 20 minutes.

8. Add lotus root slices and continue to cook for 10 minutes.

9. Season with salt.

10. Finally add carrot slices.

11. Cook for 5 minutes, turn off the heat, and sprinkle with chopped green onions.

12. Delicious and nutritious crucian carp lotus root soup.

Tips:
Tips: Choose lotus roots with yellowish-brown skin, thick and white flesh. Because the casserole has the characteristics of ventilation, adsorption, uniform heat transfer, and slow heat dissipation, it is best to use casserole for stewing this kind of soup.