The specific approach is:
1. Heat lard, add shredded ginger and add water.
2. Put the fish in the pot and add salt.
This method is to put the fish raw in the soup pot instead of frying it. This fish soup is white in color and delicious. If fried, the fish soup is not white enough, and the umami flavor is also discounted. Many MM may say that this is not tricky? In fact, every time I cook, if the fish is fresh enough, I don't even put cooking wine. Everything eaten is fresh. Putting cooking wine will spoil the taste of fish soup.
3. It is best to stew the fish for no less than 10 minutes, and add some onions and monosodium glutamate.
1. When cooking fish soup, boil the water before putting the fish, and the fish soup will taste more delicious. If you add a few drops of milk or a proper amount of beer, the fish soup is white and tender and tastes particularly good.
2. When cooking broth, if the water is boiled before the meat is put, the taste will not feel so fat when eating; If you put the meat in cold water first, and then cook it slowly, the nutrients in the meat will precipitate into the soup and taste particularly fresh.
When cooking vegetable soup, boil the water before putting the vegetables, so as to preserve the nutrients in the vegetables. When cooking soup, thicken it with appropriate amount of water starch to avoid vitamin reduction in the soup.
4. Chicken soup that has just been slaughtered should be put in after the water is boiled; The soup made by salted chicken must be cooked in cold water, and the soup tastes fresher.
The following are
The practice of pickled fish
Ingredients: snakehead/sauerkraut
Production method: 1. Wash the snakehead slices into clamping blades (that is, the two slices are connected without peeling), marinate them with salt/cooking wine/ginger and onion juice, and then add egg starch for sizing!
2. Stir-fry the fish head and bones in the oil pan and add water to stew them into thick soup!
3. Put the starched fish fillets in a 60% hot oil pan until the oil is half-cooked, and then take it out!
4. Put oil in the pan, add ginger/onion/pepper/pepper/star anise/cinnamon and stir fry, and continue to stir fry the cut sauerkraut!
5. Pour the stewed fish soup and sauerkraut into the pot and boil. Now put the sliced fish on it, oil it and boil it!
Key: the fish fillets should not be kept in the pot for too long, so the fish fillets will lose their tenderness!
References:
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Roll fish soup.
Fry the fish a little and add ginger. Then let the water boil for ten minutes, and the soup will be milky white. Add onion and coriander, and you can eat fish and drink sugar.
Boil fish soup
Peel a papaya, remove seeds and cut into pieces. Wash crucian carp 1 strip, stir-fry it a little, and cook it with papaya in the casserole for half to two minutes. The parturient can drink well and milk.
Stewed fish with pueraria lobata. Crucian carp can do it, and so can shad. Peel and chop Radix Puerariae. Wash the fish and fry it. Add three or more horseshoes and cook for two to three minutes. This soup can clear the fire.
Fish soup sometimes doesn't have to be whole fish, but fish bones can also be used. Grass carp bones are sold separately in the market. Just sell it back like a whole fish.
Dish name multiflavor fish soup
Its cuisine is a famous French dish.
The special fish is fresh, tender and pleasant, with rich taste and moderate sour and spicy taste.
raw material
2000g of marine fish (carp, hake, eel and haddock), 2 onions, 8 cloves of garlic, 3 leeks 1, 3 tomatoes, 5g of wormwood, l celery, fragrant leaves 1, windmill 1, dried peppers 1. Red sauce, saffron, salad oil, salt and pepper.
manufacturing process
1. Scales, viscera, skins and bones of four kinds of fish, such as carp, hake, eel and Jiang Ke, were removed and cut into pieces. Chop onions, garlic cloves and leeks together. Heat the oil pan, pour in onion, garlic and leek, and stir-fry until fragrant. 2. Put the fish pieces into the pot, fry until both sides are yellow, and drain the fried oil. Add water, stir-fry shallots, garlic and leeks, then add pieces of tomato, wormwood, parsley, anemone, fragrant leaves and saffron, add salt and pepper, then pour in fish heads and bones, cover and cook for 30 minutes. 3. Making red sauce: pour 3 cloves of garlic with seedless peppers into a mortar, then add saffron and a little salt and grind into paste; Peel the cooked potatoes, mash them, put them in a mortar, grind them while adding oil, and grind them into paste. After the soup is cooked, remove the anemone and fragrant leaves, grind the materials in the pot into mud, and then pour them into the ground. 5. Pour the soup into the soup basin and eat it with red sauce and toast.
Of course, fish soup is light and delicious. Fish soup is milky white and very delicious.
The first step: cut the washed fish into several small mouths, not too deep, just cut the skin, then put a few slices of ginger in the belly and slit, and then fry it. You can't always fry your fried fish until golden. You can use a spatula and turn it over. If you can't shovel, you can't turn it over, or fried fish can't make soup. Similarly, fry the other side;
Step 2: slowly put the fried fish into your boiling water, pick out the burnt ginger and throw it away, then put some fresh ginger slices, cover the pot with high fire, and simmer for about five minutes after the water boils. Don't take too long, just see the whole fish soup turn fragrant and white, add appropriate amount of onion and alfalfa (some places are called coriander), or add a few pieces of tofu, slightly.
Remember, you can't put the salt early, or the fish won't be tender.
Add a little more, and add some tofu when cooking fish. That's the best. Colored perfume
Camus fish jelly
Ingredients: 1 live fish, tofu.
Seasoning: salt, pepper noodles, pepper, Jiang Mo, garlic paste, onion, etc.
Knife shape: feed live fish with Chili leaves for 3 days, then dig out the gallbladder, cut the fish into pieces and take out the fishbone.
Cooking method: boiled and frozen. Wash the pot with clear water, add fish pieces and cook for 1 hour, then add water tofu and cook for 10 minute. Then add salt, Jiang Mo, onion juice and other condiments, cook for 5 minutes, take out of the pot, put it in a small glass and cool it for four or five hours, and it becomes fish jelly. When eating, use pepper noodles, pepper powder, ginger, onion and garlic to make juice and pour it on it.
Flavor features: spicy and delicious, soft and refreshing, traditional Miao cuisine.
Technical essentials: Cook the fish jelly with low fire, and put the fish jelly in the refrigerator in summer. The traditional practice of this dish is to cook the above seasonings together, let them cool, cut them into strips and put them on a plate.
fish jelly
Material: 2 kg crucian carp.
Delivery: 5 skins.
Seasoning: sugar, salt, broth, pepper, Jiang Shui, sesame oil, monosodium glutamate, cooking wine, soy sauce, garlic and vinegar.
Cooking: add more soup, add all kinds of seasonings, main ingredients and ingredients, simmer for 3 hours, put them in a flat plate, let them cool, change knives and put them in a small plate, and pour in vinegar, sesame oil, soy sauce and minced garlic.
Features: economic and delicious, not greasy or fishy, transparent and translucent.
How to cook a milky fish soup.
Sometimes I eat fish soup such as milk soup crucian carp, vermicelli fish head soup, sauerkraut and yellow croaker soup in the restaurant. The color is as white as milk, and the aroma is rich. I can't leave after tasting it.
So I went home and learned to cook, but I couldn't reach this level anyway. After expert guidance, I gradually got the hang of it, because I didn't master the key to making fish soup. If you can master the following six keys, the cooked fish soup will be comparable to the fish soup in the hotel.
Key 1: Fish should be fresh, not dead or pickled.
Key 2: Fish should be fried in a hot pot.
Key 3: Choose oil with high phospholipid content, especially soybean oil. If you choose lard to burn, the soup will be whiter.
Key 4: Use hot water instead of cold water.
Key five: when burning, the firepower should be large and the time should be long.
Key 6: Add salt until the soup becomes thick and white. Don't add salt too early, otherwise the soup won't burn white and taste bad. You can put some milk in it if you like, or it can be very white. Some restaurants add milk to make it so white. )
Tips for making fish soup
I collected some tips from other places, which are simple and practical. Let's share the fish soup cooked with lard. The soup will be particularly white.
1. Heat lard, add shredded ginger and add water.
2. Put the fish in the pot and add salt.
This method is to put the fish raw in the soup pot instead of frying it. This fish soup is white in color and delicious. If fried, the fish soup is not white enough, and the umami flavor is also discounted. Many MM may say that this is not tricky? In fact, every time I cook, if the fish is fresh enough, I don't even put cooking wine. Everything eaten is fresh. Putting cooking wine will spoil the taste of fish soup.
3. It is best to stew the fish for no less than 10 minutes, and add some onions and monosodium glutamate.
References:
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