Seasonal Vegetable Soup with Pleurotus Mushroom, Long Liyu, and Fish for All Ages

Name: Seasonal Vegetable Soup with Pleurotus Mushroom, Long Liyu, and Fish for All Ages
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Long Li Fish Fillet; 1/2 root Pleurotus eryngii; 1/2 root carrot; Some Green (lettuce); Some oil; Some salt; a little Cooking Wine; a little White pepper; 1 tablespoon and a half starch; a little Egg liquid

by Flying snow

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This kind of skinless and boneless Longli fish fillet looks quite large when sealed, but it can be opened and soaked and thawed, and it is found that the fish itself is very thin. I don't know whether it's true or not (I heard there are fake fish fillets). Whenever I think too much, I dare not buy anything or eat it. If you have the opportunity to buy the whole one, you can buy a small one in the future, rest assured and cost-effective! The meat of Long Liyu will not be old no matter how long it is cooked, and it does not have any fishy smell. The protein content is high and the nutrition is extremely high. It is very suitable for children and the elderly to eat. The fat of Longliyu contains unsaturated fatty acids, which has the effect of anti-atherosclerosis, which is beneficial for preventing and treating cardiovascular and cerebrovascular diseases, enhancing memory and protecting eyesight. So Long Liyu is also especially suitable for office workers who face computers all day long. I like this one so much, so eat more regardless of whether it is true or not! "

Seasonal Vegetable Soup with Pleurotus Mushroom, Long Liyu, and Fish for All Ages

1. Because I thought about silk with silk, I replaced the peas in the picture below with green lettuce

Seasonal Vegetable Soup with Pleurotus Mushroom, Long Liyu, and Fish for All Ages recipe

2. The peas in the ingredients have been replaced. It was supposed to be retaken, but the pleurotus eryngii and the dragon fish were cut.

3. Unpack the longli fish and immerse it in Taomi to thaw

4. Shred the fish fillet

5. Add a few drops of cooking wine and a teaspoon of table salt

6. 1/2 teaspoon dried starch

7. Add a little egg

8. After adding a little white pepper, mix well

9. Cut the green lettuce, pleurotus eryngii and carrot into shreds; use a spoonful of starch and a small bowl of water to make water starch

10. Heat oil in a pan, add the carrot shreds first, and stir-fry until soft

11. Add shredded eryngii mushrooms and stir fry

12. Add green lettuce shreds

13. Stir fry and add some salt

14. Add some boiling water

15. Then slide in the processed longli fish, and immediately use chopsticks to cut it away

16. Then pour in water starch, and slowly draw a circle with chopsticks with your right hand

17. Slowly draw a circle and wait for it to bubble to turn off the heat

Tips:
1. Stir-fry in a frying pan, add carrots first, because it is a fat-soluble food; don't put pleurotus eryngii first, because it is very oil-absorbing.
2. The amount of boiled water can be measured by the last vessel you want to use. I used the last deep dish, but the ingredients were still so low that it was so full that I almost couldn't fit it.
3. When pouring starch with water, be sure to stir in one direction while pouring, so as not to paste the pot.