Fresh crucian carp and tofu soup

Overview

Crucian carp has tender meat, sweet taste, and high nutritional value. Each 100 grams of meat contains 13 grams of protein, 11 grams of fat, and a large amount of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. It is mild in nature and sweet in taste. It enters the stomach and kidneys. It has the effects of harmonizing and replenishing deficiency, dehumidifying and diluting water, replenishing deficiency and emaciation, warming the stomach when eating, and replenishing vital energy. It is often used for weak spleen and stomach, lack of appetite, vomiting or diarrhea; spleen deficiency and edema, difficulty in urination; weak Qi and blood, decreased milk; blood in the stool and bleeding hemorrhoids. In March and April, crucian carp has thick meat and lots of roe, and it tastes particularly delicious. Crucian carp tofu soup belongs to the Cantonese cuisine. It is salty and delicious, and has rich nutritional value and therapeutic effects. 1. The protein contained in crucian carp is of high quality, complete, and easy to digest and absorb. It is a good source of protein for patients with liver, kidney, and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can regularly consume it; 2. Crucian carp has the effects of invigorating the spleen and diluting dampness, harmonizing and appetizing, activating blood circulation and unblocking collaterals, and warming the middle and lowering qi. It has a good nourishing and dietary therapeutic effect on weak spleen and stomach, edema, ulcers, tracheitis, asthma, and diabetes. Postpartum women stew crucian carp soup to nourish the deficiency and promote lactation. 3. Crucian carp meat is tender and delicious, and can be used to make porridge, soup, dishes, 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 those who are weak after illness. It is also especially suitable for pregnant women. 4. Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as plant meat. The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs. 5. Tofu and tofu products are rich in protein, and tofu protein is a complete protein. It not only contains eight essential amino acids, but the proportion is close to the needs of the human body and has high nutritional value. 6. Tofu contains phytoestrogens, which can protect vascular endothelial cells from oxidative damage. Regular consumption can reduce the damage of the vascular system and prevent the occurrence of osteoporosis, breast cancer and prostate cancer. It is the protector of menopausal women. 7. The rich soy lecithin is beneficial to the development and growth of nerves, blood vessels, and brain; 8. Soy protein can appropriately lower blood lipids, protect blood vessel cells, and prevent cardiovascular diseases; 9. In addition, tofu is also very good for post-illness recovery, weight loss, and delicate skin.

Tags

• soups
• cooking wine
• crucian carp
• green onions
• red dates
• silky tofu
• wolfberry
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: green onion segments, shallots, ginger, red dates, wolfberries, tofu.

   

2. 2 Tofu, sliced ginger, half a spring onion and chopped green onion.

   

3. 3 After cleaning the crucian carp, add cooking wine, salt and pepper and marinate for about 15 minutes.

   

4. 4 Wash the marinated crucian carp and stuff it with scallions and ginger slices in its belly.

   

5. 5 Put green onions and ginger slices into the casserole.

   

6. 6 Put the crucian carp and red dates into the casserole and marinate for about 10 minutes.

   

7. 7 Add about 1-2 cm of water to the pot to cover the fish body. Bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes until the soup turns white.

   

8. 8 Add tofu and cook over high heat.

   

9. 9 Sprinkle wolfberry and chopped green onion on a serving plate.