The word "roll" appeared in the title of the article. In cold weather, a bowl of boiling soup really stumbles you. Cooking soup doesn't mean letting the soup roll out. Rolling doesn't mean getting rid of it. It means "boiling" In the common practice of Cantonese cuisine, in addition to boiling the old fire soup for several hours, the soup boiled with fresh ingredients is called "raw boiled soup", that is, the soup that can stay away from the fire faster when the soup is boiled with fire is called "boiled soup", which can be cooked in 20 minutes at most. Today, I share a faster soup-fresh vegetable tofu roll crucian carp soup. Yes, it's the kind of crucian carp soup that is close to milky white. Simple and healthy, warm the heart and stomach, and the eyebrows are fresh after every bite.

Fish soup with fresh vegetables and tofu.

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Composition:

Carassius auratus (1, weighing about 250g, fresh) (If you fry fish in a pan, it is recommended to buy smaller fish, so as not to fry the head and tail too much) (Carassius auratus is prickly, and many people don't like it, so you can use grass carp, perch and sunfish instead, as you like).

Chinese cabbage (2)

Tender tofu (1 small pieces)

Ginger (2 slices)

White pepper (half teaspoon)

Cooking oil (2 tablespoons)

Salt (2 teaspoons: pickled fish 1 teaspoon, seasoning soup 1 teaspoon)

Water (appropriate amount)

Steps:

1, fish processing:

When buying fish, please ask the supermarket staff or fish stall owner to help you deal with it, and then go home to clean blood stains and scales. The key point is to clean up the black film on the inner wall of the fish belly (otherwise it will be very fishy and bitter).

After the fish is washed, gently cut three knives on each side of the fish (the body of crucian carp is relatively thin, so don't cut it too hard, and the fish will easily fall apart during cooking);

Then dry the water with a kitchen towel:

Then sprinkle a thin layer of salt on both sides of the calm fish, wipe it evenly, and let it stand and marinate 15 minutes;

Why pickled fish? Because the fish can release water, the meat quality becomes more compact and it is not easy to spread when frying fish.

2. Boil water:

Boil a pot of water over high fire for standby (the amount of water increases or decreases according to the amount of ingredients)

Cut tofu into small pieces in the spare time of boiling water. Wash the vegetables and chop them (the stems and leaves are separated) (I used to be too lazy to chop the vegetables, but I broke them and washed them and threw them into the pot to cook. But once when I watched a cooking program, I saw that Gordon Ramsay, a three-star chef of Michelin, a British chef, also used this vegetable (he called it Chinese cabbage) when making a salmon miso soup. He chopped the stems and leaves separately! I felt ashamed when I saw it, and decided not to be lazy, so I learned to chop and cook) as shown below:

3, fried fish: (small fire runs through)

Many people find it difficult to fry fish without breaking the skin. In fact, it is not difficult. To fry the perfect fish, the trick is:

Hot pot hot oil

Dry the fish before frying in the pan (the skin is too wet to stick to the pan)

Fry slowly, don't turn the fish frequently.

The steps of frying fish are as follows:

After the fish is cured, dry the water on the fish with kitchen paper again (because some water will be released during the curing process)

Heat the pot on medium heat (put your palm at a height of about two centimeters from the bottom of the pot, and the heat is almost unbearable), add cooking oil, wait for a few seconds, wait until the oil temperature is high enough, then put the fish in the pot, and then turn down the heat! Turn down the fire! Turn down the fire! Don't touch your fish in a hurry! ! Can't turn it over right away! Let the fish lie quietly at the bottom of the pot for 2-3 minutes (when the pot is hot enough, the fish can be quickly shaped, and the fish skin is not easy to stick to the bottom of the pot) (the fish can be fried in a Chinese wok or a flat-bottomed non-stick pot)

Then gently shake the pot and see that the fish can easily slide with it, which proves that the fish skin is not stuck to the bottom of the pot. At this time, you can turn the fish over and fry it on the other side (remember to fry it on low heat).

4, rolling fish soup: (fire)

Fry the fish until both sides are brown, and see if the beautiful skin is still loyal to the fish:

After frying the fish on both sides, turn to high heat, add boiling water (the amount of water is similar to the height of the fish) to the frying pan, and cover the pan, so that the top of the fish can be better heated (if you plan to cook for a long time, you can add more water).

Adding boiling water is the secret of cooking milky white fish soup. In fact, the whitening of fish soup is the result of emulsification of oil at high temperature. When you fry fish, you always heat the hot oil in the pot. If cold water is added, the temperature drops suddenly, which will affect the emulsification of oil and make it difficult for fish soup to turn white. Keep the heat when cooking soup, because the temperature in the pot must be high enough. It is beneficial to the emulsification of oil and makes the soup white.

The picture below shows the state when the fish is fried and just added with boiling water. You can see that the soup is a little white from the beginning:

After the soup in the pot is boiled, add tofu and vegetables (the stems are difficult to cook first, then the leaves) and continue to cook over high heat. Then continue to cook on high heat for 3 minutes.

Of course, it can also be cooked for a long time. The longer it takes to cook, the whiter the soup will be. After the water evaporates, the soup will thicken, showing a rich milky white color and a better taste. Add salt and pepper to taste before leaving the fire.

Above. Fresh vegetable soup with bean curd and crucian carp, automatic instant soup that warms the heart and stomach. Please try it when you are free. Remember to fry fish with a small fire and turn to a big fire when cooking soup.

This cookbook was first published on my personal WeChat official account: Ah, pirate girl. More detailed and easy-to-learn home cooking recipes will be updated on the official WeChat account. Welcome to see them. Please do not reprint. Thank you!