Chapter 735: The third medicated tonic is: Eucommia ulmoides and wolfberry stewed fish bones

This dish is quite ingenious, making full use of the fish bones and fish fillets after filleting.

First, fry the fish bones in hot oil until they turn slightly yellow, then put them into a clay pot together with Eucommia ulmoides, which strengthens bones and muscles, and wolfberry, which improves eyesight. Add enough water and simmer until the bone-crisp soup becomes thick, milky white, and has a mellow taste.

Drinking it regularly can strengthen the waist and knees, relieve back pain, and is especially beneficial for people who sit for long periods of time and work hard.

These medicinal fish dishes immediately caused quite a stir once they were launched.

The fish in Lu Qingyang's space are more nutritious than ordinary fish.

As dusk fell, Lu Qingyang returned to his home in the military compound, carrying a processed, tender and delicious space cold-water fish.

Chen Mo was accompanying Xiaoyuer, who had just learned to stand, and Xiaoshitou, who was sitting on a mat and playing with building blocks. Seeing him come back, a gentle smile appeared on her face: "You're back? Is the store busy today?"

"Fortunately, the new product launch went smoothly." Lu Qingyang put down his things, washed up, and couldn't wait to play with the two babies first.

Little Stone looked at him, waving his hands excitedly and making syllables of "Ah, Dad... Dad...", while Little Fish raised his head, showing a shy and happy smile, and continued to concentrate on building his "high-rise building".

"Aunt Liu, give the two little ones a snack tonight. I'll make them some fish."

"Fish? It's good, but you have to be careful, make sure there are no bones."

"Don't worry, I know what to do." Lu Qingyang tied an apron and walked into the kitchen again.

He selected the softest, most boneless part of the fish's belly, making sure even the smallest bones were removed.

Use the back of the fish to mince the cleaned fish into a paste.

In a small pot, pour in the pre-cooked rice porridge with thick broth and bring to a simmer over low heat. Slowly pour in the minced fish and stir gently with a spatula to evenly distribute it throughout the porridge.

Next, add the finely chopped baby spinach leaves. The green color instantly brightens up the whole pot of porridge.

Cook until the minced fish is cooked through, the spinach is soft, and the porridge becomes thicker. Just add one or two drops of sesame oil to enhance the flavor, and never add any salt or seasoning.

The porridge has a refreshing aroma, the minced fish melts in your mouth, and it is mixed with the aroma of rice and the sweetness of vegetables. It is most suitable as a staple food for babies.

Crack an egg into a bowl, add about 1.5 times the amount of warm milk, disperse it thoroughly, and filter out the bubbles with a fine mesh sieve to get an extremely smooth egg liquid.

Gently sprinkle the reserved fish paste on the surface of the egg mixture. Cover with a plate, place in a steamer, and steam over low heat.

The steamed egg custard is as smooth and flat as tender tofu, with a light milky yellow color and dotted with white fish paste on the surface. It has an extremely tender and smooth taste, with the aroma of milk and fish, and is rich in nutrients and easy to digest.

Mix some minced fish with the steamed and mashed potatoes and carrots, add a little egg yolk and flour to increase the adhesion, and stir into a uniform paste.

Brush a thin layer of oil on the bottom of the pan, use a spatula to spread the mixture into small round pancakes, and fry over low heat until both sides are golden brown.

The biscuits are soft and sticky, exuding the natural sweet aroma of fish and vegetables. They are just the right size for babies to grasp, which not only exercises their eye-eye coordination but also allows them to enjoy eating independently.

When Lu Qingyang brought the three carefully prepared complementary foods to the small dining table, even Chen Mo's eyes lit up.

"Our Chef Lu has a new menu for the baby."

When the little fish smelled the fragrance, he opened his mouth impatiently and leaned forward.

Lu Qingyang carefully scooped up a portion of warm minced fish porridge, blew on it, and brought it to his daughter's mouth.

The little fish swallowed it up in one gulp with an "Awooo" sound, and was grinning from ear to ear. The little girl also kept clapping her hands on the table to show her satisfaction.

Little Stone was more interested in the golden fish cake.

He tried to pick one up with his still clumsy little hands, took a small bite tentatively, chewed it slowly, then quickened his pace, quietly and attentively enjoying the delicious dish specially made by his father.

The whole family is happy.

When Mr. Fang heard that Lu Qingyang's restaurant had introduced new dishes, he muttered:

"Qingyang, when will you show your filial piety to your grandparents and show us a little bit of your body?"

He had heard that the chef of Xinweiju was Master Chen, a famous chef.

"Grandpa, you can come anytime if you want to eat. Our kitchen is too small and I can't cook well."

Old Master Fang laughed heartily: "If you say so, I will try your medicinal soup tomorrow. Don't be disgusted by me eating for free."

"Grandpa, why do you come here and eat for free? Go tomorrow and I'll take care of you."

…

The next day, just after noon, Xinweiju was at its busiest lunch hour.

Mr. Fang was wearing a plain old military uniform. He didn't ask the attendant to follow him. He just walked into the store carrying his bag on his back.

When Liu Xiaohua heard that it was Lu Qingyang she did not dare to delay and hurried to the kitchen to inform him.

Master Chen had received Lu Qingyang's notice in advance, and the soup was ready.

As soon as the lid of the stewing pot was opened, a strange and warm aroma filled the air.

The taste is different from the strong fishy smell of ordinary fish soup. It has the faint medicinal fragrance of astragalus and the sweetness of stewed red dates. These flavors are cleverly blended together. Instead of being overpowering, it is mouth-watering.

The soup is extremely clear and light golden yellow, just like amber.

A few plump red dates sank to the bottom of the bowl, and the white fish meat was barely visible.

Mr. Fang picked up a white porcelain spoon, scooped up a handful, blew on it gently, and put it into his mouth.

The moment the soup touched his tongue, the old man's eyes, which had seen through many vicissitudes of life, narrowed slightly.

The expected bitter taste of the medicine did not appear, but was replaced by an extreme sweetness and smoothness.

The essence of the fish seems to be completely integrated into the soup, bringing a solid base flavor;

The slight bitterness of the astragalus is cleverly transformed into a deep, mellow flavor that is not offensive but rather enriches the soup’s depth.

The sweetness of the red dates blends everything perfectly, adding the finishing touch to the overall fragrance.

This soup is smooth in the mouth. After swallowing, a light sweet aftertaste lingers in the throat. A warmth flows slowly into the stomach along the esophagus, and then spreads to every part of the body, making people feel comfortable all over.

Mr. Fang said nothing, and drank several more glasses of wine in succession, savoring it carefully.

When he was young, he fought many battles and suffered numerous injuries. Now that he was old, although he took good care of himself, he would occasionally feel that his energy and blood were not as good as before and he would get tired easily.

But after drinking this bowl of hot soup, he felt that the vague, inexplicable feeling of fatigue in his body seemed to be dispelled, and his spirits were lifted.

I couldn't help but exclaim in amazement, "This medicinal food is really useful."

After he finished his first bowl of "Salmon Stewed with Astragalus and Red Dates", Mr. Fang would stroll to Xinweiju whenever he had free time for the next few days.

The next day, the old man specifically asked for "Gastrodia elata and Sichuan celery stewed with snow fish head".

When the bowl of milky white soup with a mellow aroma was served, he took a deep breath and felt his head, which had been swollen from overthinking, become clearer.

When you take a sip of the soup, the unique bitterness of Gastrodia elata and the rich and delicious taste of the fish head intertwine to form a very appropriate taste, as if soothing all the anxious nerves.

The old man tasted the wine slowly, closed his eyes and rested for a moment. When he opened his eyes again, the gleam in his eyes was restrained, and he felt refreshed. The sleep disturbance he had suffered in recent days seemed to have been relieved.