Green Vegetable Soup

Name: Green Vegetable Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Grass Carp Fillet; 50g vegetables; 50g Water hair fungus; 10g Dry starch; a little Scallions; 5g Wolfberry; 2 tablets Sliced ginger; a little chopped green onion; a little lard; a little salt; a little Cooking Wine; 1/2 Egg white; a little pepper; a little MSG

by Lin Xiang

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

This year’s drought in Wuhan is lack of water. People feel that drinking water will not quench their thirst. Because of the dryness and lack of water, they dare not eat heavy flavored foods, and dare not drink thick soups, but they want to drink soups. Nutritious soups are needed to relieve gluttons. Fish fillets are rich in protein, selenium and other nutrients. Regular consumption can prevent aging, detoxification and beauty.

Green Vegetable Soup

1. After the grass carp is cleaned, remove the fish and cut into thin slices

2. Add dry starch, cooking wine, egg white and stir well, and marinate for more than 10 minutes

3. Clean the greens and water fungus, drain and set aside

4. Prepare green onion, green onion, ginger slices

5. Wash the wolfberry, drain and set aside

6. Boil a proper amount of boiling water from the pot, add the shallots, ginger slices, and salt

7. Add green vegetables, fungus, and lard, mix well and bring to a boil

8. Slowly add the fish fillets, it is best to shake them up before putting them in the pot

9. After boiling over high heat, add pepper and monosodium glutamate, mix well, turn off the heat, add wolfberry and chopped green onion, and mix well.

Tips:
After the fish fillets are put in the pot, boil on high heat, the shorter the time, the better.

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