Mushroom, tofu and crucian carp soup

Overview

Crucian carp has strong vitality, tender meat, sweet taste, and contains a large amount of iron, calcium, phosphorus and other minerals. It is also rich in nutrients, including protein, fat, vitamin A, B vitamins, etc. In addition, the protein content of every 100 grams of black crucian carp is as high as 20 grams, second only to shrimp, and it is easy to digest and absorb. Regular consumption can enhance immunity. Secondly, crucian carp has the medicinal value of strengthening the spleen and diluting dampness, activating blood circulation and unblocking collaterals, harmonizing and appetizing, and warming and lowering qi. It has a good nourishing and dietary therapeutic effect on patients with kidney and spleen weakness, edema, ulcers, tracheitis, asthma, and diabetes; it can nourish deficiencies and lower breast milk for postpartum women. In the cold and windy winter, the taste of crucian carp is particularly delicious, so there is a folk saying that winter crucian carp is summer carp. Crucian carp is a common delicacy in the diet and has high nutritional value, because crucian carp contains animal protein and unsaturated fatty acids. Regular consumption of crucian carp can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong life. Traditional Chinese medicine believes that crucian carp can replenish deficiency, warm the body and reduce qi, diuretic and reduce swelling. It can relieve gastrointestinal bleeding and vomiting and nausea. External use also has detoxifying and anti-inflammatory effects. It is especially unique in treating postpartum lactation. Eating crucian carp can stimulate the appetite and strengthen the spleen, regulate nutrition and promote fluid production. This not only supplements the nutritional protein that produces floating milk, but also strengthens the spleen and promotes milk secretion. Therefore, eating crucian carp can indeed increase milk secretion for mothers with little milk and poor lactation. This tofu, crucian carp, and mushroom soup is also a breast-feeding soup that I made a lot during my sister’s confinement period. Due to my weak body after giving birth, I produced less milk in the first half of the month, and even a little bit leaked out. The baby didn't even have enough to drink. After his physical strength recovered, he drank crucian carp soup and it was too late for the baby to drink. In our hometown, we are used to adding some red wine during confinement, so the cooked crucian carp soup is not milky white but beige. If you don’t like beige soup, you don’t need to add red wine (red glutinous rice wine is not wine).

Tags

• soups
• common dishes
• soup
• pregnant women
• old man
• healthy recipes
• dinner with friends
• breastfeeding
• autumn recipes
• winter recipes
• lunch
• hair care
• tongru
• lactation
• blended oil
• ginger
• mushrooms
• salt
• tofu
• white crucian carp

Ingredients

Steps

1. 1 Ingredients: 1 piece of white crucian carp, 1 piece of tofu, 1 piece of shiitake mushroom, 6 pieces of seasoning: 6 small pieces of ginger, 1 tablespoon of mixed oil, appropriate amount of salt

   

2. 2 .Set the pot over high heat, pour in the blended oil, ginger and salt to heat the blended oil.

   

3. 3 .Put in the washed white crucian carp and fry over low heat.

   

4. 4 Fry the fish until golden brown, then flip and fry the other side until golden brown.

   

5. 5 .Pour in warm water and cut into the tofu.

   

6. 6 Pour in the red wine and bring to a boil, then turn down the heat and simmer for half an hour. Pour in the washed mushrooms and simmer for 10 minutes.