Carp stew is one of the most common practices of carp, carp soup is not only delicious, but also particularly nourishing, carp is rich in protein, for malnutrition, maternal and other very good nourishing effect, a lot of people like to drink, but in the process of stewing carp soup many people will find that the stewed soup is not white enough, this is how it is? Here I introduce my practice, according to my practice of stewing crucian carp, every time a can make milky white soup.
Ingredients: fresh crucian carp, ginger, scallions, salt, cooking wine
Steps:
1, crucian carp slaughtered and washed, remove the viscera, fish scales, especially the black membrane of the fish belly must be removed, and then dry the water; ginger shredded, scallions cut scallions spare.
2, hot pan with cold oil, pan sixty percent hot when poured into the peanut oil, oil temperature eighty percent hot, began to smoke, into the crucian carp, while the side of the pan dripping into the cooking wine, frying to both sides of the yellow can be fished out.
3, excess oil poured out, the pot add boiling water, and then into the fried crucian carp, ginger, a small amount of salt, open the fire to boil and then turn to medium-low fire stew for ten minutes, and then add the right amount of salt, chopped scallions can be out of the pot.
My method does not add tofu, do not add milk, but crucian carp soup as milky, and the flavor is particularly delicious, delicious. This is the main mastery of a few details will be able to make stewed crucian carp soup milk white. The first is the raw material, carp must be fresh, not fresh carp is not stewed white soup, and the taste is not good; the second is stewed soup before the fish fried, so not only can make the fish more easy to taste, and the soup is also more white, and there is no fishy taste, but the frying must dry the fish surface water, the temperature of the oil should be enough, otherwise the fish will be sticky, affecting the character. The third is the stew is to add white water, do not add cold water, add cold water soup is not fresh, and not very white, the flavor is not as good as heating water.
If you like to eat tofu can be appropriate to add some tofu, but to add in the stew, do not add too early, in addition to the pot sprinkled with parsley is also very good. Carp soup must be drunk while hot, other fish soup is the same reason, cool fishy flavor will become heavy, before the stew soup is not white friends can follow my method to try again at home, as long as the details are in place, to ensure that the fish soup milky white, fresh flavor.