Invigorating the liver and spleen - Chrysanthemum Yuzi perch soup-You Are Foodie

By Lucy
79

Invigorating the liver and spleen - Chrysanthemum Yuzi perch soup

Perch, also known as flower perch, village flower, perch board, etc., is commonly known as perch mackerel. It is also known as "four famous fish" together with Yangtze River shad, Yellow River carp and Taihu silver fish. Perch is not only rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements, but also has the effects of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a good tonifying effect on people with liver and kidney deficiency;The bass is tender and fragrant. It tastes delicious and has no fishy smell. The meat is garlic shaped. It is best steamed, braised or stewed. It becomes fat after autumn, and the meat is as white as snow. In the late autumn and early winter, the mature bass is particularly fat, and the nutrients accumulated in the fish are also particularly rich.Perch is mild in nature and sweet in taste. It has the effects of benefiting the muscles and bones, harmonizing the intestines and stomach, and curing moisture. It can be eaten by ordinary people. It can be used as a nourishing food for health preservation.

Main Ingredients

Japanese Tofu 2
Perch 一条（约400 g）

Auxiliary Ingredients

Ginger onion few

Poetic phrases:1: When cutting tofu with a chrysanthemum knife, you should concentrate. If you cut it off, the flowers will not be complete.2: Before frying fish, heat the pan first and then the oil. In this way, it will not stick to the pan when frying, resulting in incomplete fish skin.3: The amount of water should be added at one time. It is not recommended to add water halfway.4: After the water boils, remember to turn to medium low heat for stewing, so that the soup will be thick and milky.

Step 1 . Prepare sea bass and Japanese tofu, as well as scallions and ginger.

Step 2 . Divide the tofu into even sizes, use a chrysanthemum knife, and place it in water to prevent it from breaking.

Step 3 . Wash the sea bass and split it in half. (Too long to cook well)

Step 4 . Heat up the pot first, then add hot oil, and add shredded scallions and ginger to stir fry until fragrant.

Step 5 . Add sea bass and fry until both sides turn golden brown.

Step 6 . Add an appropriate amount of boiling water.

Step 7 . Then add tofu.

Step 8 . Cover the lid and simmer over low heat for about 20 minutes after the water boils.

Step 9 . Add a little salt, a few goji berries, and cook for 3 to 5 minutes.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!