About Fish soup

Fish is always a good substance to cook soup, the fish soup is also very popular around the world. However, not all the fishes are good for the soup,  you have to choose those can make the soup very tasty and fresh, those fishes have the same common is contain more fish bones than others. 

So, we will cook the Crucian Fish Tofu Soup for today. This is a another traditional Chinese food and it is health for women who just giving a birth.

For prepare the soup, fish is the keyword, please make sure the fish is alive, this will let your soup much more tasty than those with the dead fish

Trim the fish until without any scales, prepare some tofu, it is better to cook the soup with the marinated tofu. And also some other substances you want put in the soup such as mushroom, carrot, etc.

Pre-heat the pot, rub the ginger on the bottom of the pot that will avoid the fish stick on the pot. After that, add oil and wild pepper, fried the fish until both side getting brown. Then add water until the fish is covered. Put the ginger, green onion and star anise.

Cut the tofu to small cube, add into pot after the water boiled. 

You will see the soup is getting white and white, after 20-30 minutes, the soup is done. The colour has to be very white and you can seasoning it as you like. I just recommend you add some ground white pepper and salt, also some sesame oil.

Recipe:

Crucian fish: 1-2 piece

Tofu

Mushroom

Carrot (optional)

Ginger

Green onion

Star anise

Wild pepper

Traditional Chinese Pickle

Today we are going to make the traditional Chinese pickle, usually, Chinese style pickle have different ways to make, sometime it wad made as light colour with normal ingredients and sometimes it was dark colour with bean paste.
 

Follow my recipe, the pickle is light colour and quite easy to do with the general ingredients.

Recipe:

Carrot: 1 piece
Kale: 1 piece
Celery: 1-2 pieces
Cucumber: 1-2 pieces
Sea salt
Fresh chilli
Szechuan pepper

Trim the ingredients into same size, then put all of them into the bottle, add salt, chilli and pepper on the top. Pour the water until it cover all the ingredients.




Seal up the bottle, then put it in the space where avoid the sun light in the summer, in the winter, you can set up under the sun light but in the room temperature.

After 4-5 days, you will see the little bubble on the top, whisk for a while, then seal up again, you will smell the pickle's flavour but need to wait for another couple of days.



Waiting another 3-4 days, the pickle is done, you can enjoy it anytime, and if you still have some food that need to be made as pickle, just put them into the bottle and wait for some days. Please remember, every time when you put the fresh ingredients, cut them into the different size or shape.



This pickle I made was good, mix the salty and sour together, it is great to come with the rice congee or millet congee.

Hope you will enjoy it!