Fish soup, a soup with super high nutritional value; Moreover, the health care functions of different fish-boiled soups are different; Carp soup has diuretic, repercussive, heat-clearing and detoxicating effects. Yellow croaker soup can nourish and tonify deficiency, soothe the nerves and relieve fatigue; Carassius auratus soup (lactation period) is a kind of soup I eat most often recently, which not only has nourishing effect on postpartum mother, but also can effectively promote milk secretion;
Fish soup is simple and common. Prepare the fish, add water to the pot and stew, then serve directly. However, you will find that it takes time to cook every day, but the flavor is rich and the soup is nearly transparent. Finally, it becomes an unattended dish, which is also a blow to the family chef.
If you want fish soup to be popular with the audience, you need a little skill, otherwise simple timely recipes will be ignored;
-Skills to make fish soup white and fresh.
1, fish handling: Most fish have a black membrane in their stomachs, which is the "inner membrane" of fish and has a certain dirty smell, so it must be removed when handling and cleaning;
At the same time, there is a fishy line in the fish. If you cut a knife on the fish skin under the gills, and then cut a knife in front of the fish tail, the white tendon will be exposed and easily pulled out. These two places can effectively remove the fishy smell;
2, the choice of adding water: Many people don't know what water to use for stewing fish soup, some use pure water and some use tap water; Adding water is the key to the rich milk flavor of fish soup. With boiled water, fish soup will turn white instantly. Therefore, stewed fish must not add water indiscriminately;
As long as you master these two points, even the first cooking can ensure that the stewed fish soup is thick, white and delicious ~
There are only two crucian carp left at home. I just packed them today and stewed them into fish soup to make up for my health!
Crucian carp soup-
Material: crucian carp
Accessories: onion ginger, salt, cooking wine, vinegar.
1. After scaling the crucian carp, take out the fishing line and clean the black film inside;
2. Wash the crucian carp, add sliced onion and ginger, a spoonful of salt and a little white vinegar, and marinate with cooking wine for 20 minutes; It will be easier to taste when stewed in this way;
3.20 minutes later, use kitchen paper to dry the water on the surface of crucian carp, so that the oil will not spill everywhere when frying;
4. Boil the oil in the pot, and the oil is slightly hot. Add the processed crucian carp, fry on low fire until one side is golden, and then turn over and fry the other side; In the process of frying, pay attention to turning over the pan to make the fish fry evenly;
5. After the two sides are golden, let the water go in, there is more water, and no crucian carp; Bring to a boil, then turn to low heat and stew. When the soup consumes13, put a handful of shallots to taste and add salt before turning off the fire; Stir well and then turn off the heat and take out the pot ~
The fish soup made in this way is full of flavor, and the onion flavor can also play a certain refreshing role; Because it is breastfeeding, it is just a simple seasoning; If you like other ingredients, you can also add tofu or mushrooms to taste;
-Answers to questions about the practice of stewing fish soup
1. Why do you need to fry the fish separately?
A: The purpose of frying fish is to denature the protein in fish by using the high temperature of vegetable oil, so that after the subsequent water stew, the protein in fish can be better and faster integrated into the water, which will further whiten the fish soup and make it more appetizing;
2. Why do you want to stew fish with a small fire? Isn't it going to take a long time?
A: There is a folk saying that "a thousand tofu rolls and a million fish"! It is said that the longer tofu and fish are cooked, the better they taste. After the water is boiled, keep it boiling on a small fire without "overflowing" (overflowing), so that the fish soup is always tumbling, so that the cooked fish soup will be rich and delicious;
Finally, let me say a few more words: fish soup is usually drunk while it is hot, so after it is cooked, I suggest you take it out and drink it slowly while blowing, so that you can slowly experience the thick milky soup; It's also beautiful!