Ingredients: 3 crucian carp, 2g of magnolia slices, 2 boxes of boxed tofu and 2g of fresh mushrooms. Seasoning: 5 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of onion, 3 grams of pickled red pepper, 15 grams of monosodium glutamate, 2 grams of chicken essence, 3 grams of pepper and 2 grams of cooking wine.
production method:
(1) cut the magnolia slices into diamonds, box the tofu, divide it into seven parts, divide the fresh mushrooms into two parts, wash it and put it into a casserole for later use.
(2) Slice ginger and garlic, onion and pickled red pepper and cut into "horse ears" shape.
(3) Scales, gills and viscera of crucian carp were removed, fried in oil pan until golden brown, and taken out.
(4) Set the wok on fire, add oil and heat, add ginger and garlic slices, onion, soak red pepper and stir-fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove the floating foam, pour into the pot and go on stage.
second, the crucian carp with douban
is characterized by bright red color, tender meat, fresh and strong taste, and slightly sweet and sour.
raw materials: 2 live crucian carp or 1 mandarin fish (weighing about 6g), 3g minced garlic, 5g chopped green onion, 1g Jiang Mo, soy sauce, sugar and vinegar, 25g Shaoxing wine, 15g wet starch, 2g salt, 4g Pixian bean paste, 3g broth and 5g cooked vegetable oil.
2. Heat the wok, heat the oil to 7%, and fry the fish a little. Leave 75g of oil in the pot, stir-fry Danxian bean paste powder, ginger and garlic until the oil turns red, put fish and broth, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.
3. Place the original pot on a strong fire, thicken it with wet starch, pour vinegar, sprinkle chopped green onion and pour it on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. When cooking, the marinade should be thick, so that the fish can stick to the marinade and taste.
3. Egg-milk crucian carp soup
Soup ingredients: 1 crucian carp, 5 peppercorns, 2g egg milk, 1g ginger, 1g onion, proper amount of salt and proper amount of chicken essence
Production process
① After the crucian carp is cut open, it is cleaned for use.
② put the crucian carp in 3% hot oil to remove its fishy smell.
③ add proper amount of water and seasoning, and simmer for 4 minutes.
(4) Adding a little egg and milk when taking out the pot can make the soup white and thick and taste better.
making P.S egg milk powder can be bought in the food market. If you want to be more convenient and nutritious, it is also a good choice to replace egg milk powder with milk.
iv. Preserved crucian carp with scallion flavor
[ raw material] 1 crucian carp (about 4g).
[ seasoning] 5g of yellow rice wine and soy sauce, .5g of salt, 7g of sugar, .1g of pepper and 1.5g of monosodium glutamate. 1 fennel, 1g sesame oil and ginger juice, 1g onion, 25g soup and 5g essential oil (actual consumption is 25g).
[ Operation Procedure]
1. Wash the crucian carp, cut off the head and tail, batch it into two pieces, then cut it into pieces 5 cm square, and add salt, ginger juice and wine for pickling. Cut the onion into long segments.
2 heat the oil pan, add the fish pieces and fry them until they are fragrant outside and tender inside (need to be fried again).
3. Leave the bottom oil in the pan, stir-fry the shallots, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil, soak the fish pieces in the juice, drop sesame oil, and serve.
[ Feature Comment] The onion is fragrant and delicious. Baked crucian carp with diced onion soaked in juice is better in taste and texture than whole baked crucian carp.
[ Tips] It needs to be fried again, and the shallots should be stir-fried.
5. Braised crucian carp soup with black bean
Materials: 1 crucian carp, 2 black beans, 2 plum beans, 2 peanuts and 1 piece of dried tangerine peel
Crucian carp-regulating stomach, tonifying deficiency, removing dampness and promoting diuresis.
black bean-containing protein, fat, sugar, vitamin B1, nicotinic acid, etc., can nourish blood and tonify deficiency, nourish and regulate
black bean-containing protein, can nourish and relieve fever, promote diuresis and reduce swelling.
Peanut-rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc., can cure malnutrition, spleen deficiency and weak stomach, and care skin.
pericarp-can regulate the medicinal properties, ventilate and strengthen the stomach, eliminate phlegm and regulate qi, relieve cough, and can also dispel cold and eliminate stagnation.
Practice:
1. Wash black beans, plum beans and peanuts, soak them overnight in advance, and remove water for later use.
2, crucian carp to remove the dirty scales and wash. Soak the peel and remove the pulp. Set aside.
3. Pour a proper amount of water into the pot, roll the water into the crucian carp and other materials, and simmer for 3 hours.
tip: if possible, it is best not to add salt, because salt will make water accumulate.
6. Braised crucian carp with papaya and lotus seeds
This soup smells sweet and fragrant, and has the effects of clearing the heart, moistening the lungs, invigorating the spleen and benefiting the stomach. It is a refreshing soup in dry season in autumn and winter, and is also suitable for nourishing after the recovery of common diseases.
materials: 5-6g papaya (about one), 2g lotus seed, 2g plum bean and 1-2 crucian carp (about 5-6g).
papaya is flat and sweet, and has the functions of clearing heart, moistening lung, invigorating stomach and invigorating spleen. Generally, immature papaya is used as a soup for women's lactation, but now mature papaya is used as a soup for moistening lung and invigorating stomach. Mature papaya is a fruit with good color, aroma and taste, and it is known as the "King of Lingnan Fruits". Whether it is used for fruit or soup, it is considered to be a good product for moistening the heart and lungs among the people. Lotus seed is flat, sweet and astringent, enters the heart, spleen and kidney meridians, and has the functions of nourishing the heart, tonifying the kidney, tonifying the spleen and astringing the intestine. The Compendium of Materia Medica records that it can "care for the heart and kidney, thicken the stomach and intestines, strengthen the bones and muscles, replenish deficiency, and benefit the eyes and ears"; Mei dou is flat in nature, sweet in taste, enters the spleen and kidney meridians, and has the functions of regulating the middle energizer, invigorating the spleen and benefiting the stomach. The famous doctor in the Tang Dynasty, Meng Ao, thought that it could "replenish the five internal organs, regulate the middle energizer and help the twelve meridians". Carassius auratus is flat and sweet, enters the spleen, stomach and intestine meridians, and has the functions of strengthening the spleen and tonifying deficiency. According to Rihuazi Materia Medica, it can "warm the middle and lower the qi and replenish the deficiency". When all the materials are used together, it will be moist, beneficial to the lungs, spleen and stomach.
Cooking:
First, clean the crucian carp, slaughter it to remove the intestines, and fry it with slow fire until it is slightly yellow; Wash lotus seeds and plum beans together, and soak them in clear water for a while; Wash papaya, peel it, cut it into blocks, then put it into a clay pot, add 25 ml of clear water (about 1 bowls of water), first boil it with strong fire, then cook it with slow fire for 2 hours, and add appropriate amount of salt and a little oil. This amount can be used for 3-4 times. Papaya, lotus seeds, plum beans and crucian carp can be mixed with soy sauce for meals.
VII. Tofu Carassius auratus
Ingredients: 2 fresh crucian carp (about 4g), 2g rapeseed oil, 1 piece of tofu, 1g Pixian watercress, 5g red pepper powder, 1g pepper powder, 5g pepper, 2g ginger, 1g garlic, 2g garlic sprout, 5g monosodium glutamate, appropriate amount of refined salt.
Production method:
1. Scaled crucian carp, slaughtered and washed, with three oblique cuts on both sides of the fish body and a little salt for later use; Pixian watercress is finely chopped with a knife; Wash ginger and cut into nail pieces; Cut garlic into small pieces; Wash garlic seedlings and cut them into sections.
2. Cut the tofu into long cubes with a length of 6 cm, a width of 3 cm and a thickness of 1 cm, boil it in boiling water for 5 minutes, and move it to low heat for use.
3. add 5g of oil to the wok and heat it to 6%. fry the crucian carp on both sides and take out the wok. Wash the wok, add 15g oil, heat it to 5%, add Pixian watercress, ginger slices, garlic slices, pepper and red pepper powder, and add fish, tofu, cooking wine, monosodium glutamate and garlic sprouts to taste. Take the fish out with chopsticks and put it in a big nest plate, thicken the pot with bean powder, then pour tofu on the fish noodles and sprinkle with pepper powder to serve.
characteristics: the fish is tender, the tofu is hot and tender but not rotten, spicy and delicious.
I hope the person who cooked the fish soup with you and you can be happy! People who can cook soup for their families and lovers are good people, and people who have soup to drink are happy people! Because making soup is not an easy task, those who will be patient will do it with a will!
I wish you happiness