This soup is high in protein, low in fat, high in vitamins, and rich in brain-nourishing substance-lecithin, which is very suitable for children and mental workers who are growing up. Adding tomatoes and coriander is even more appetizing. It is very comfortable to drink a bowl in hot weather ~ ~ ~ If you can't buy grouper, you can also use bighead (and chubby head) instead, and the soup is delicious.
Question 2: What kind of fish should I buy to make a good fish soup? Delicious is the most important thing, but only mandarin fish is suitable for soup, and crucian carp is the best. Both crucian carp and mandarin fish are fresh water fish with tender fish, delicious and high nutritional value, and the soup yield is high, which is especially suitable for the elderly, patients and pregnant women.
Practice: Scale, gut, wash, put into a pot, add boiling broth to boil, add cooking wine, a little salt and oil, and do not put soy sauce to ensure that the soup is bright and white, and stew until the soup is white.
I prefer to cook milk-colored crucian carp soup (which is very suitable for women to drink, and can be served with tofu and spinach). It is not difficult to do so. Fry the washed crucian carp on both sides, put it in a mesh bag with a few pieces of ginger and scallion, cook for about 45 minutes, pick up the mesh bag and discard the fish (the fish is rotten and the essence is in the soup), add water tofu and spinach (seasoned with salt and pepper) and cook for 8 minutes. Note: It's neither fishy nor delicious after being cooked in this way, Xian Yi, young and old.
Question 3: What kind of fish soup is nutritious? Generally speaking, the nutrition of fish is good. I don't think it is necessary to pursue the most nutritious. The following is the nutritional status of some fish for reference only:
1, crucian carp
Carassius auratus has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation.
2. Carp
It has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials.
3. Silver carp
It has the functions of warming middle warmer, invigorating qi, warming stomach and moistening skin, and is a health food for warming middle warmer and invigorating qi.
4. herring
It has the functions of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it are helpful to fight cancer.
5, snakehead
Tonify spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney.
6, cuttlefish
It has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and removing heat. It is a health food for women.
7. Grass carp
It has the functions of warming the stomach, calming the liver and expelling wind, and is a good product for warming the middle energizer, tonifying deficiency and preserving health.
8. turbot
Tonifying kidney, supporting yang, nourishing skin, and entering the liver, spleen and kidney. The muscle is rich, the glial protein content is high, the taste is delicious, the nutrition is rich, it has a good effect of moistening the skin and beautifying, and it can tonify the kidney, strengthen the brain and help the yang to refresh; The eating method is steaming and stewing, which is also a good material for sashimi, and its fish head, bones, skin and fins can also be used as soup.
9. Hairtail
Has the functions of warming stomach, tonifying deficiency, moistening skin, expelling wind, killing insects, and nourishing five internal organs.
10, eel
It has the functions of benefiting qi and nourishing blood, softening tendons and benefiting bones.
1 1, eel
Entering the three meridians of liver, spleen and kidney has the functions of tonifying deficiency, expelling wind and dampness, strengthening bones and muscles, and regulating blood sugar to some extent.
12, loach
Tonify middle energizer, invigorating qi, eliminating dampness, quenching thirst, sobering up, removing toxin and hemorrhoid, relieving swelling and protecting liver.
13, rainbow trout
Native to the mountains and streams of California, USA, it likes to live in clear and pollution-free cold water, mainly eating fish and shrimp, and can be called a torrent warrior. The fish is tender in meat, delicious in taste, free from small spines and fishy smell, high in protein and low in fat, and is listed as a top-grade green food internationally. Rainbow trout can be made into sashimi with exotic flavor, which should be steamed and stewed, and can also be made into shredded fish, braised and smoked fish. It is an excellent health food.
Question 4: What kind of fish is better for soup? Crucian carp soup is the freshest, but there are many fish bones, but there are few Angkor bones, and the soup is quite fresh! Generally, snakehead makes the most soup. If you want something without spines, use marine fish, cod and the like, which have fewer spines.
Question 5: What kind of fish is better for fish soup? Crucian carp is the first choice for cooking fish soup. Followed by perch.
The soup of pickled cabbage and yellow croaker has a unique flavor and is very delicious.
Carp, mullet and salmon are also commonly used as fish soup.
Question 6: What kind of fish is the best for fish soup? How to cook? Of course, the fish soup is light and delicious. The 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 pieces of ginger in the belly and the cut seam, and then fry it with oil. You can't always turn the fish you fry until it is golden. You can shovel it with a spatula and then turn it over. If you can't afford to shovel it, you can't turn it over, otherwise the fried fish will not be able to make soup. Similarly, fry the other side;
Step 2: slowly put the fried fish into your boiled water, pick out the burnt ginger and throw it away, then put a few fresh ginger slices, cover the lid with high fire, and cook slowly with low fire for about five minutes after the water boils. The time should not be too long, as long as you see that the whole fish soup turns fragrant white, add appropriate onions and alfalfa (called coriander in some places), or add a few pieces of tofu, slightly.
Remember, salt can't be put in early, or the fish will not be tender.
Add a little more, and add a few pieces of tofu when cooking fish. That's the best. Colored and tasteful.
Roll fish soup.
Fry the fish a little and add ginger. Then let the water boil for more than 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 one papaya, remove seeds and cut into pieces. Wash one crucian carp, fry it a little, and put it in a sand pot with papaya for half to two minutes. The parturient drinks well and milks.
Braised fish with pueraria lobata. Crucian carp can be used, as can mud carp. Peel pueraria lobata and chop it into pieces. Wash the fish and fry it. Add three or more horseshoes and cook for two to three minutes. This soup will 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 do the same as whole fish when you sell them back.
Question 7: What kind of fish is good for soup? Crucian carp, white lotus and fat head, but these are all river fish. If you have to use sea fish, you can buy arrows to make the air tube. I don't know what you call it there. The bones are green and can be used to stew radish pieces. They are very delicious.
Question 8: What fish stew tastes good? You can use it as the fish bone stew soup left over from sashimi. Bean sprout fish bone soup [dietotherapy effect] Health drink [key words] Fish bone bean sprout ginger [production time] 45 minutes [ingredients] Fish bone is about 200g (cleaned and drained), bean sprout100g (removed roots and washed bean shells), ginger piece (peeled and flattened) Seasoning: Practice: 1, hot oil pan, saute ginger; 2. Put the fish head and bones in and fry until golden; 3. After turning the fish head and bones over, continue to fry until golden, and put them together with ginger into the soup pot with boiled water; 4. Continue to heat the wok, stir-fry the drained bean sprouts directly without additional oil 1 minute, then put the bean sprouts into the soup pot, and cook on high fire for1minute, then turn to low fire for 30 minutes; 5. Season with salt, sprinkle with a little chopped green onion. The milk-like soup is very sweet and delicious. Crucian carp soup 1, raw materials: one crucian carp, three slices of ginger, garlic 1 granule (chopped), one shallot (chopped), oil, salt and chicken essence. 2. Put the oil in the pot, heat it, and push it away with a shovel. 3. Fry the crucian carp slightly. 4. Fry until the fish changes color, and then add 1 bowl and a half of water! A bowl is your bowl of fish soup. Add ginger and garlic. 5. Cover the pot, boil over high heat and simmer for 20 minutes over medium heat. The soup becomes white. If you have enough time, put 2 bowls of water, and simmer for 2 hours after the fire boils. At that time, the fish will be dissolved in the soup, which is more beautiful! 6, transfer the right amount of salt and chicken essence, and stew for 2 minutes. Finally sprinkle with chopped green onion.
Question 9: What fish soup is delicious and nutritious? Crucian carp soup, very nutritious.
1, first put a little oil in the wok, heat it, add the crucian carp, and fry each side for about 10 second.
2. Add cooking wine, ginger, green onions, a little salt and a little water.
3. Pour all the things in the wok into the soup pot, add appropriate amount of water, bring to a boil over medium heat (a few pieces of tofu can be put according to personal taste), and turn to low heat for about 1 hour.
4. Add some coriander and sesame oil according to your personal taste.
Question 10: What fish makes the best fish soup? Whatever, fresh things like fish are delicious no matter how they are cooked.
1, fish head tofu soup
Wash the first silver carp in the Great Lakes, split it, add onion and ginger, clean water and seasoning, first boil it over high heat, skim off the floating foam, then simmer for two hours, boil it as white as milk, add tofu blocks and cook for a while.
Add a few slices of lettuce to the pan.
The fish is tender and smooth, and the modesty of tofu and lettuce makes it very comfortable to drink.
2. River crucian carp soup
Take a fish of more than half a catty, fry it on both sides in the oil pan, add ginger and scallions, and sprinkle some dried shrimps, yellow wine and ham.
Simmer for an hour until the soup is milky white, and sprinkle some chopped green onion when serving, which is pleasing to the eye.
Tip: If you are pressed for time and the soup is not full of color, you can quietly add some coffee partners, and you can immediately confuse the real with the fake. )
In winter, put some radishes in the pot, which tastes better and has a peasant flavor.
3. Fish head vermicelli soup
Wash the first silver carp in the Great Lakes, split it, stir-fry three or five small peppers, stir-fry two or three garlic, then push the fish head into the pot. When the fish head is golden yellow, add onion and ginger to taste and water, and then add some soy sauce and light soy sauce, and a little sugar.
Stew until the soup is red and bright, push in the vermicelli, take out the pot and sprinkle some garlic leaves.
The fish is delicate, the skin is elastic, and the soup is spicy and fresh, but it doesn't flush the throat and is absolutely appetizing.
4. Shrimp and firewood soup
Although the shrimp and fish are small, it is a great comfort to live in plain cold after being dried with heavy salt and fried in oil.
Buy three or four strips of fresh shrimps and firewood, fry them, add water, onion ginger, yellow wine, seasoning and a little kai yang, and cook for more than ten minutes.
The fish is fresh and tender, the soup is milky white, cheap and good, and the taste is strong at home.
5, saury and bamboo shoots soup
Wrap two or three swordfish in gauze and cook until it is rotten. Take out the fish bones, add onion, ginger, yellow wine and other seasonings, then add bamboo shoots and peeled radish to cook a little, and pour a little lard when taking out the pot. The taste is fresh.
6, shredded eel and egg soup
Wash a handful of Monopterus albus bones, put them in a casserole, add one garlic, one onion, one ginger, pour two taels of yellow wine, add enough water and hang them on slow fire for eight hours, then take out the broken Monopterus albus bones, keep the soup, burn the fish fillet preserved egg soup the next day, or cook the shredded Monopterus albus egg soup, sprinkle with appropriate amount of coriander powder, which is delicious.
7, coriander yellow croaker soup
Six or seven small yellow croaker, blanch in boiling water and scrape off the fish with chopsticks for later use.
Heat the pot, pour a little oil, stir-fry chives and ginger, add the soup boiled with mussels and fish bones the night before, add the scallops or scallops, add some minced chicken feathers, boil and push in the fish, then beat an egg, thicken it, put it in a sea bowl, sprinkle with minced coriander and ham, and sprinkle with a little pepper, which is very delicious.
The key to this soup is thickening, which is not easy to be too thick. If it is thick, it will be like paste, so it will not agglomerate. It is not easy to be too thin, and it is like juice and has no shape.
Thin and thick, smooth and tender, moist and refreshing.
8. Sliced black fish soup
Slice the middle section of snakehead, cook the fish head and tail into the original soup, and then soak the fish fillets in the soup.
Fish soup is fresh, fish is tender and nutritious.
9, milk soup crucian carp
Materials:
2 crucian carp (about 300g), a small piece of ginger,
Ham 1 5g, cooked bamboo shoots15g, milk1cup,
Onion 1 root, bean sprouts15g, 2 mushrooms.
Seasoning:
Appropriate amounts of salt and monosodium glutamate, wine 1 tablespoon, a little sugar,
Broth 1 big bowl
Essentials:
1, chopped green onion stems turn yellow after cooking, and fish them out.
2. After pouring the milk, it will be cooked until it is boiled.
Practice:
1, crucian carp and bean sprouts are washed respectively, mushrooms and bamboo shoots are sliced, ham is cut into fine powder, onion is cut into powder and segments, ginger is ground into juice and cut into coarse powder, and milk is poured into a cup for later use.
2. Boil crucian carp in boiling water for 4-5 minutes.
3. Except for milk and minced ham, all the materials and seasonings are boiled in the pot, then poured in milk and minced ham and boiled again.