Crucian carp tofu soup: raw materials: crucian carp 1 strip, tofu 400g, appropriate amount of yellow wine, chopped green onion, ginger slices, starch, salt, monosodium glutamate and vegetable oil. Practice: Slice the tofu, scald it with salt water for 5 minutes, and then drain it for later use. Carassius auratus was marinated with yellow wine and salt 10 minute. Put the oil on the fire, heat it to 50%, saute the ginger slices, fry the fish on both sides, add water, cook for 30 minutes, add the tofu slices, season with salt and monosodium glutamate, thicken and sprinkle with chopped green onion.
Bean sprouts and crucian carp soup: raw materials: crucian carp 250g, soybean sprouts 250g, salt, monosodium glutamate, chopped green onion and vegetable oil. Practice: Wash the soybean sprouts and choose to remove the bean skin. Remove gills, scales and internal organs from crucian carp and wash them. Heat oil in a wok, add chopped green onion and stir-fry, add appropriate amount of water when adding bean sprouts and stir-fry until fragrant, add crucian carp after boiling over high fire, stew over low heat until cooked, add salt and monosodium glutamate, and serve.
Braised crucian carp soup: raw materials: crucian carp, ginger, leek, pepper and garlic slices. Practice: Scrape the crucian carp money off the scales, cut the gills by laparotomy, and put it into appropriate boiling water. Add ingredients and simmer for more than ten minutes. After the soup is white and thick, add proper amount of refined salt and aged vinegar. Stew for a while, turn off the fire, sprinkle with coriander and monosodium glutamate, and add a little sesame oil to serve.
Mushroom and crucian carp soup: raw materials: crucian carp 1, mushroom 50g, rape 100g, winter bamboo shoots 50g, medlar 10g, and appropriate amount of salt. Practice: Crucian carp is eviscerated and washed. Soak mushrooms in warm water for later use. Cut the winter bamboo shoots into long slices. Wash rape and medlar. Add water to the pot, add crucian carp, rape, mushrooms and winter bamboo shoots, bring to a boil over high fire, turn to low heat for 50 minutes, add Lycium barbarum and season with salt.
Yam crucian carp soup: raw materials: 1 crucian carp, 50g yam, fresh soup, peanut oil, cooking wine, shredded onion, salt and sesame oil. Practice: Scales, gills, viscera and fishing lines of crucian carp are removed, washed, marinated with a little salt for a while, and fishy smell is removed. Peel yam, wash and cut into pieces. Put the pot on a big fire, add peanut oil to heat it, add crucian carp to fry on both sides, cook cooking wine, add fresh soup and yam to cook, sprinkle with salt and shredded onion, and drizzle with sesame oil.
Tomato and crucian carp soup: Ingredients: 1 crucian carp, 2 tomatoes, ginger slices, cooking wine and salt. Practice: Slaughter crucian carp, remove scales, gills and internal organs, and wash them. Peel and chop tomatoes. Boil the pot with water, add ginger slices and crucian carp, pour a little cooking wine, simmer for 5 minutes, add tomatoes, cover the pot, simmer for 10 ~ 15 minutes, and add salt.
Crab and crucian carp soup: raw materials: crucian carp, small crabs, wild mushrooms, ginger, coriander, cooking oil, salt, cooking wine and pepper. Practice: Wash fresh crucian carp, scratch the fish back, wash fresh crabs, cut them in half, wash coriander, wash wild bacteria and slice ginger. Stir-fry ginger slices in a hot oil pan, fry crucian carp until both sides are slightly yellow, add cooking wine and appropriate amount of water to boil. After boiling, add wild mushrooms and crabs in turn, boil over high fire, and then simmer over low heat. When the fish soup is milky white, add salt to taste, sprinkle pepper and coriander.
Zucchini yuba crucian carp soup: raw materials: zucchini, yuba, crucian carp, onion and ginger. Practice: Peel the zucchini and cut it into thick shreds. Soak the yuba and break it into small pieces. Cut the onion into sections and slice the ginger. Fry both sides of crucian carp in oil, add enough water, cover the pot with ginger slices and cook over high fire until the soup is milky white, then add shredded squash and continue to cook yuba for a few minutes. When the zucchini is soft, add onion slices and season with salt.
Ginger crucian carp soup: raw materials: 1 crucian carp, 30g ginger, 10g dried tangerine peel, appropriate amount of white pepper, salt and monosodium glutamate. Practice: Scales, gills and internal organs of crucian carp are removed and washed. Cut the tofu into pieces 4 cm long and 3 cm wide. Slice ginger, cut onion and wash cabbage leaves. Rub soy sauce, salt and Shaoxing wine on crucian carp, put the fish in a stew pot, add chicken soup, add ginger, onion and oyster sauce powder, bring to a boil, add tofu, stew for 30 minutes on low heat, and then add cabbage leaves.
Egg milk crucian carp soup: raw materials: crucian carp, white radish, carrot, pepper, ginger slices, onion segments, medlar, salt, chicken essence, egg milk powder and oil. Practice: Wash the crucian carp. Peel white radish and carrot and cut them into strips. Heat the oil in the pot to 40% heat. When the crucian carp is half cooked, add water, add ginger slices, onion segments and pepper, bring it to a boil with high fire and simmer for 20 minutes. Add carrots and white radish strips, stew for another 20 minutes, add egg milk powder, salt and chicken essence before taking out.
Papaya crucian carp soup: raw materials: crucian carp, papaya, salt, cooking wine, pepper, ginger, onion and monosodium glutamate. Practice: Slaughter and wash the crucian carp, and cut a flower knife on each side of the fish. Wash papaya, peel and remove seeds, and cut into pieces. Heat the oil in the pan, fry the crucian carp until golden on both sides, and take it out. Put ginger slices and shallots in an oil pan, saute until fragrant, cook the wine, add chicken soup and papaya, add fried crucian carp after boiling, cover the pot and simmer until the soup is milky white. Remove ginger and onion and add pepper to taste.