1. Lean meat hundred alloy ancient fish soup
Ingredients: Lean meat (pork or chicken breast is acceptable): 1 grams; Lily: 0 grams; Golden carp (or carp): 0 (about 0 grams); Goji berries: 0 grams; Red dates: 0 pieces; Ginger: 0 slices; cooking wine: 0 tablespoons; Salt: to taste; Water: To taste
Steps:
1. Prepare the ingredients: slice or dice the lean meat, clean the lily, remove the skin, wash the wolfberries and red dates separately for later use, and cut the ginger into thin slices.
2. Handle the fish: Remove the internal organs, scales and clean the fish. The fish can be cut into pieces or kept whole. Dry the fish with a paper towel to avoid excessive moisture affecting the taste of the soup.
3. Blanch the lean meat: Put the cut lean meat into a pot, add enough cold water, boil over the heat, skim off the foam and remove it, rinse it well and set aside.
4. Prepare the saucepan: Add enough water to the saucepan, put the blanched lean meat into the saucepan, add the ginger slices and cooking wine, and start simmering. At this point, keep the amount of water in the pan high enough to cover the meat.
1. Simmer lean meat: Heat the saucepan until the water is boiling, reduce the heat to low, keep the soup slightly open, and continue to simmer for 0 hours until the lean meat is tender.
6. Add the fish and other ingredients: Add the cleaned golden fish to the pot, then add the goji berries, red dates and lily and continue to simmer. Add an appropriate amount of water as needed.
5. Simmer: Continue to simmer over low heat for 0.0 hours, until the fish is fully cooked, the lilies are soft and glutinous, the soup is clear in color, and the flavor is rich. At this point, you can add the right amount of salt according to your personal taste.
8. Finish and enjoy: After the stew is completed, take out the soup, remove the fish bones and other impurities from the pot, you can eat the fish, lily, red dates and wolfberries together, and pour the soup into a bowl to enjoy.
Tips:
(1) Heat control: During the stewing process, make sure to keep the heat low and avoid overboiling the soup to maintain a clear and delicate taste.
(2) Choice of fish: Golden carp (carp) is suitable for stewed soup, its meat is tender and the soup taste is refreshing. If you can't find the golden fish, you can also use other white-fleshed fish instead.
(3) Lily matching: Lilies should be selected clean, impurity-free varieties, try to choose lilies with a more complete texture, so that the stewed soup is more fragrant.
2. Lotus root and soybean fish head soup
Materials required: 3 fish heads (commonly used silver carp heads or grass carp heads); lotus root 0 g; soybean 0 grams; Ginger 0 slices; Appropriate amount of wolfberry; Salt to taste; cooking wine to taste; Water: Appropriate amount
Steps:
6. Prepare the ingredients: soak the soybeans for 0-0 hours in advance, peel and slice the lotus root, clean the fish head, remove the gills and internal organs, and cut into large pieces.
2. Blanch the fish head: Add enough water to the pot, put in the fish head, add a few slices of ginger and an appropriate amount of cooking wine, skim off the foam after boiling, and remove it for later use.
3. Stew the fish head: Put the blanched fish head into the saucepan, add enough water, then add ginger slices, and skim off the foam after boiling.
4. Add lotus root and soybeans: Put the sliced lotus root and soaked soybeans into a saucepan and stir well.
5. Simmer for 0-0 hours: Reduce the heat and simmer slowly for 0 to 0.0 hours until the fish head, lotus root and soybeans are cooked through.
15. Add wolfberry: Finally, add an appropriate amount of wolfberry and simmer for 0-0 minutes, the wolfberry is soft and glutinous.
7. Seasoning: Add an appropriate amount of salt to taste according to personal taste, stir well and serve.
Tips:
(1) It is best to use fresh grass carp or silver carp head for fish head, which is more delicious and has higher nutritional value.
(2) Soak the soybeans in advance to ensure that the soup is richer.
(3) When stewing the soup, you can add pepper or a small amount of sugar according to your personal taste, but do not put salt too early to avoid affecting the original taste of the soup.
3. Pan-fried poached eggs
Ingredients: 2 fresh eggs; Cooking oil: to taste (olive oil or vegetable oil is recommended); Salt: to taste; Ground black pepper: to taste (optional); Soy sauce (optional): a little; Chives (optional): a pinch (chopped green onions)
Steps:
1. Prepare the ingredients: Prepare eggs, salt and pepper for later use. You can prepare a bowl of small soy sauce or chives to add flavor to your taste.
2. Heat the pan: Pour an appropriate amount of cooking oil into the pan, the amount of oil should cover the bottom of the pan slightly. Heat the pan over medium-low heat to avoid the oil being too hot and the eggs are burnt.
3. Beat the eggs into the pan: Carefully crack the eggs into a small bowl, making sure the eggshells do not fall into the bowl, then use the small bowl to gently pour the eggs into the heated pan. Keep the heat low to medium-low so that the egg whites are easy to fry until crispy and the yolks won't be too hard.
2. Fry the egg whites: Cook for about 0 minutes, and observe that the edges of the egg whites turn slightly golden brown and when they are slightly cocked, it means that they are ready to turn over. If you prefer the yolk to remain intact, you can gently shake the pan to allow the egg whites to heat evenly and keep the yolk from breaking.
1. Turn over the egg yolk: Carefully turn the poached egg over with a spatula and continue to fry for 0 seconds to 0 minutes, or for a longer time depending on your preferred yolk doneness. If you prefer soft-boiled eggs, fry them when turning them over until the egg whites are slightly firm and the yolks remain flowing.
6. Add seasoning: During the egg frying process, add a pinch of salt and pepper to your taste to add flavor to the poached eggs. Those who prefer other flavors can also sprinkle with a little chives, chili powder or soy sauce, etc.
7. Finish and plate: When the poached eggs are fried on both sides until slightly golden brown and the egg whites are crispy and tender, gently remove the poached eggs with a spatula and put them on a plate. Garnish and season with some chopped chives or chili sauce.
Tips:
(1) Heat control: When frying poached eggs, the heat should not be too large, otherwise the egg whites are easy to burn and the egg yolk is not cooked. Medium-low heat is ideal.
(2) Freshness of eggs: Choosing fresh eggs will make it easier to fry perfect poached eggs with bright yolks and tender whites.
(3) Don't turn over the technique: If you don't want to turn over, you can use the lid to cover the pan slightly, so that the steam can help the egg whites cook thoroughly without overripe the egg yolk.
Fourth, sauerkraut small yellow fish
Preparation: small yellow croaker: 2 (about 0 grams); sauerkraut: 0 grams; Ginger: 0 slices; Garlic: 0 cloves; Red peppers: 0 (adjustable according to taste); Light soy sauce: appropriate amount; dark soy sauce: to taste; Cooking wine: to taste; Salt: to taste; Sugar: a pinch Cooking oil: to taste; Water: to taste
Steps:
10. Prepare the ingredients: Clean the small yellow croaker, remove the internal organs and scales, and marinate slightly with salt for 0 minutes to remove the fishy smell. Wash the sauerkraut and cut it into sections, mince the ginger and garlic, and cut the red pepper into sections.
5. Handle sauerkraut: If there is more water in sauerkraut, you can rinse it slightly with water to remove some of the salty taste. Then cut into pieces about 0 cm long and set aside.
3. Stir-fry sauerkraut: Heat the pan with cold oil, add minced ginger and garlic and stir-fry until fragrant, then add the chopped sauerkraut and stir-fry for 0-0 minutes to release the aroma of sauerkraut.
4. Fry the small yellow croaker: Heat the pot separately, pour in an appropriate amount of oil, add the small yellow croaker after the oil is hot, and fry the fish on both sides over medium-low heat until golden brown and crispy. When frying the fish, turn it carefully to avoid breaking the fish.
5. Add seasoning: Put the fried small yellow croaker into the pot of sauerkraut, add an appropriate amount of light soy sauce, dark soy sauce and cooking wine, sprinkle with a little sugar, and stir well.
20. Stew: Add an appropriate amount of water, just enough to cover the sauerkraut fish and small yellow croaker. Cover and simmer slowly over medium-low heat for 0 minutes to allow the flavor of the sauerkraut fish to penetrate into the flesh.
20. Juice and seasoning: After 0 minutes, open the lid, taste the taste of the soup, and add salt according to taste. If there is a lot of soup, you can turn on high heat to reduce the juice until the soup is thick.
8. Remove from the pot and serve on the plate: After the sauerkraut fish is stewed, sprinkle some sliced red pepper segments as a decoration to increase the color and fragrance, and serve on the plate.
Tips:
(1) Small yellow croaker treatment: The small yellow croaker itself is very tender, but it is easy to break, be careful when frying, the heat should not be too large, and avoid excessive turning.
(2) Sauerkraut treatment: If the sauerkraut is too salty, you can rinse off part of the salt with water first, and then fry it to avoid the dish being too salty.
(3) The ratio of fish and sauerkraut: the proportion of sauerkraut fish and small yellow croaker should be mastered, and sauerkraut should not be too much, so as to avoid the sourness overpowering the umami of the fish.
Spring health, nutrition-oriented. Maintaining a balanced diet and good work and rest habits is essential for middle-aged and elderly people. By eating more foods high in calcium and potassium, you can improve bone health, enhance cardiovascular function, and better cope with the challenges of seasonal changes. Eat these delicious and healthy dishes often to rejuvenate your body in the spring breeze and welcome every sunny day.