wild amaranth is also called "Artemisia qiubi". What a literary name. As you can imagine, green wild amaranth grows in the fields, swaying with the autumn wind, waiting for hardworking people to pick it in the golden season. What a beautiful picture.
this kind of wild vegetable can be seen everywhere in the countryside, but it is a rare food in the city. I got up early and visited two vegetable markets, but I didn't see wild amaranth. I had to settle for the second best, bought a handful of artificially planted amaranth and cooked a bowl of autumn soup to adapt to the changes in solar terms, hoping that the whole family, old and young, would be healthy.
Prepare raw materials: snakehead, amaranth, shallot, ginger, salt, pepper and white wine
Production process 1. Only the top of the artificially planted amaranth is tender, and the middle to the root is all old, so it is inedible. It is really a waste of half to eat.
Take off the green tips of fresh amaranth. If it can be pinched, it will be tender. Otherwise, it will be old to reduce the loss. Then clean it, and then prepare some slices of ginger and shallots.
2. Cut off the head of the snakehead, then cut off the fish along the fish bones, remove the small thorns from the slices, cut the fish bones and fish heads into small pieces, and slice the fish into thin slices. There is a lot of mucus on the surface of snakehead, which is slippery. Be careful when handling fish, and ask fishmonger to do it for you.
3. Sprinkle a little salt in the fish meat and bones, and grasp it with your hands for 2 minutes until it sticks to your hands.
4. Wash the mucus with water again and wash it several times until the water becomes clear, which will make the cooked fish whiter. After washing, fully absorb the water with kitchen paper.
5. Sort out fish bones and fish meat, grab the fish meat with salt, pepper and cornmeal, then pour a little cooking oil, and then grab it and marinate it for 1 minutes.
6. Next, start cooking. Heat the pan with hot oil. First, fry the fish bones until golden on both sides, then add ginger slices and shallots, and pour a little white wine along the side of the pan to remove the fishy smell of the fish.
7. Then pour in boiling water. After boiling with strong fire, skim off the floating foam. Remember that it must be boiling water and strong fire to cook thick white fish soup.
cover again and keep the fire boiling for 5 minutes.
8. Filter the fish residue from the cooked fish soup with a fine colander, so as to ensure that there are no fishbones in the soup. This fish soup is also a good choice as a daily soup for children.
9. Wash the pot, pour the fish soup back into the pot, season with salt and pepper, and then add the amaranth to cook for 1 minute. In order to ensure the crisp taste of the amaranth, take out the cooked amaranth and put it in a bowl.
1. Then turn the fire down, put the marinated fish into the pot one by one, and then cook it until it is slightly boiled. Turn off the fire immediately after the fish slices change color.
Before the fish fillets are put into the pan, it is necessary to turn down the fire and soak the fish in hot soup to achieve a fresh and tender taste. If you are worried that your hands are not fast enough, you can turn off the fire first, and then put in the fish fillets before firing.
11. Pour the cooked fish fillets and soup on the amaranth, and the autumn soup will be ready.
12. The soup is as white as milk, the fish is as tender as tofu, and it is delicious with green amaranth.
In the autumn equinox, you might as well drink this soup more, which is not only nutritious, but also healthy to eat.
1. Amaranth can be divided into red amaranth and green amaranth, and green amaranth is suitable for autumn soup.
2. snakehead can also be replaced by other kinds of fish.
3. Fish bones should be fried before cooking to remove the fishy smell and make the soup more white.
4. Be sure to add boiling water to make the soup white enough. # Gourmet Assessment Team #