1, crucian carp
Crucian carp 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
Has effects in 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, benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.
4. herring
Has the effects of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, dispelling pathogenic wind and relieving vexation. The trace elements such as zinc and selenium contained in it help to fight cancer.
5, snakehead
Invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney.
6, cuttlefish
Has the effects of nourishing liver and kidney, invigorating qi and blood, clearing stomach and removing heat. It is a healthy food for women.
7. Grass carp
It has the function of warming the stomach, calming the liver and expelling the wind, and is a good product for warming the middle warmer and tonifying the deficiency.
8.turbot
Tonify kidney, strengthen yang, nourish skin and enter liver, spleen and kidney. Rich in muscle, high in glial protein, delicious in taste and rich in nutrition, it has a good moisturizing and beautifying effect, and can tonify the kidney, strengthen the brain and help yang to refresh; The method of eating is steaming and stewing, which is also a good material for sashimi. Its fish head, bones, skin and fins can also be used as soup.
9. hairtail
Has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs.
10, eel
Has the functions of benefiting qi, 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 removing 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, expelling toxin, eliminating hemorrhoid, reducing swelling and protecting liver.
13, rainbow trout
Originated in the mountains and streams of California, USA, they like to live in clear and pollution-free cold water, mainly eating fish and shrimp, and are called torrent warriors. The fish has tender meat, delicious taste, no small spines, no fishy smell, high protein and low fat, and is listed as the top grade green food in the world. Rainbow trout can be made into exotic sashimi, steamed and stewed, or made into shredded fish, braised and smoked fish. It is an excellent health food.
Question 2: What kind of fish should I buy to make fish soup? Tasty is the most important thing, but only mandarin fish is suitable for soup, and crucian carp is the best. Carassius auratus and Siniperca chuatsi are freshwater fish, with tender meat, delicious taste, high nutritional value and high soup yield, which are especially suitable for the elderly, patients and pregnant women.
Practice: Scale, viscera, wash, put into the pot, add the boiled 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 boiled milk-colored crucian carp soup (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 net bag, add a few slices of ginger and onion, and cook for about 45 minutes. Remove the fish from the net bag (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. Xian Yi is suitable for all ages.
Question 3: What fish is suitable for soup? How to make soup more delicious
1. When cooking fish soup, boil the water before putting the fish, and the fish soup will taste more delicious. If you add a few drops of milk or a proper amount of beer, the fish soup is white and tender and tastes particularly good.
2. When cooking broth, if the water is boiled before the meat is put, the taste will not feel so fat when eating; If you put the meat in cold water first, and then cook it slowly, the nutrients in the meat will precipitate into the soup and taste particularly fresh.
When cooking vegetable soup, boil the water before putting the vegetables, so as to preserve the nutrients in the vegetables. When cooking soup, thicken it with appropriate amount of water starch to avoid vitamin reduction in the soup.
4. Chicken soup that has just been slaughtered should be put in after the water is boiled; The soup made by salted chicken must be cooked in cold water, and the soup tastes fresher.
The following are
The practice of pickled fish
Ingredients: snakehead/sauerkraut
Production method: 1. Wash the snakehead slices into clamping blades (that is, the two slices are connected without peeling), marinate them with salt/cooking wine/ginger and onion juice, and then add egg starch for sizing!
2. Stir-fry the fish head and bones in the oil pan and add water to stew them into thick soup!
3. Put the starched fish fillets in a 60% hot oil pan until the oil is half-cooked, and then take it out!
4. Put oil in the pan, add ginger/onion/pepper/pepper/star anise/cinnamon and stir fry, and continue to stir fry the cut sauerkraut!
5. Pour the stewed fish soup and sauerkraut into the pot and boil. Now put the sliced fish on it, oil it and boil it!
Key: the fish fillets should not be kept in the pot for too long, so the fish fillets will lose their tenderness!
Fish head tofu soup practice:
Cut the tender tofu into pieces, put it in a bowl and drain the excess water for later use.
Wash the bought fish head, cut it in half and dry it with kitchen paper, otherwise it will easily leak oil in the future.
Pour oil into the pot and heat it. Put the fish head in and fry it. When one side is golden brown, turn it over and fry the other side. After frying both sides, put them in another pot. Heat it, pour it like cooking wine and a little vinegar, turn on a small fire, cover it, and simmer for a while to remove the fishy smell. But don't heat it for too long to avoid drying the pot.
Pour in the right amount of stock (generally there is no stock at home). I made a chicken leg when I was cooking fish. When the fish is fried until the soup is almost cooked, take out the chicken legs and pour them into the fish pot. ) Slice onion, ginger and garlic, add a little cooking wine and vinegar. Boil it. Turn down the fire, cover it and burn it slowly.
It takes about 30 minutes to cook. After the soup is milky white, add shredded bamboo shoots, fungus and cooked mushrooms (after adding fungus and mushrooms, the color of the soup will become darker. If you want to look better, you can leave it alone But I still like these two things very much, adding salt (I think it is better to add salt when the fish soup is almost cooked, so that the umami taste of the fish is easier to come out). Turn the fire to boil, and then simmer for about 5 minutes. If you think there is a little less water, you can add some more water to boil.
Pour in Lycium barbarum and drained tender tofu, and simmer for 2-3 minutes. Sprinkle chicken essence before cooking.
Pan and dish, sprinkle with shallots. If there is coriander, put some coriander, the taste will be fresher.
Question 4: Which kind of fish is suitable for stewing fish soup? The delicious fish is the most expensive, while the best soup is mandarin fish and crucian carp. Both mandarin fish and mandarin fish have tender meat, delicious taste, high nutritional value and high soup yield, which are especially suitable for the elderly, patients and pregnant women.
Practice: Scale, viscera, wash, put into the pot, add the boiled 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.
Question 5: What fish is suitable for soup? You can choose Qingjiang fish as soup fish. This kind of fish is tender and tender, and the delicious taste of the fish can be fully decomposed into soup by making soup. Qingjiang fish, which can satisfy the cat's desire, is quite delicious and worth choosing.
Question 6: What kind of fish is suitable for soup? Fish soup is delicious, mandarin fish and crucian carp are the best soup. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, excellent quality, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients.
Practice: Scale, viscera, wash, put into a pot, add boiled 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.
Question 7: What fish is suitable for soup and what fish is suitable for soup? Hello, crucian carp is suitable for making soup. Fry the soup before making it, or the skin will break easily. Carp and grass carp can be used to braise in soy sauce (but it is recommended not to eat carp often, which is easy to induce chronic diseases), and marine fish can be steamed, such as grouper and perch, because marine fish itself has a special taste and the meat quality is relatively tight.
Question 8: What kind of fish is best for soup crucian carp soup? Ingredients: Carassius auratus, radish 200g, ginger 1, condensed milk of vegetable fat100ml. Seasoning: chicken powder 1.5 tsp, yellow wine 1 tsp, pepper. Production method: 1. Wash and dry crucian carp, slice ginger and shred white radish; 2. After the pot is hot, pour oil and saute ginger slices, add crucian carp and fry until both sides are golden, then add yellow wine, vegetable fat light milk and appropriate amount of water to continue cooking; 3. Cook on medium heat for about 10 minute, add shredded white radish, cook for 10 minute, and finally add chicken powder and pepper to taste. Tip: when frying fish, dry the fish noodles and belly; Pour in the cold fried fish, and the fish won't stick to the pan. The reason why fish soup is white and fragrant is because the chef added vegetable oil and light milk.
Question 9: What fish is the best for soup? Crucian carp is one of the common freshwater fish in China. The most fertile periods are February-April and August-65438+February, and the common practices are burning sauce and stewing tofu soup. The answer to fish stew soup didn't mention crucian bean curd soup, and people who love this soup can't spare me. Carassius auratus soup has the functions of tonifying deficiency, resolving phlegm, stimulating appetite, benefiting qi and promoting lactation, and is a common tonic for elderly and frail patients and parturients. The best choice for stewed fish is wild crucian carp. Fry the fish in oil until golden on both sides, add cooking wine and water, cook over high fire until the soup is milky white, then add tofu and stew over low heat. Stew until the soup is thick, add salt and stew for a few minutes, and add onion before taking out. Carassius auratus has many tiny thorns, which are easy to get stuck in the throat when eating fish. Small crucian carp stew is more delicious than mature crucian carp stew. Some people only drink small crucian carp stew, and drinking soup instead of fish is also a solution to fish bones. It's really stuck with a fishbone. The previous generation used balsamic vinegar and rice balls to fish bones, but they couldn't go to the hospital for emergency treatment. The indigenous method has disadvantages, and it is safer to get stuck by fishbone or hang it in the emergency department.
Heracleidae, one of the common freshwater fishes in China, is called raw fish, mermaid and grouper in other places. Carnivorous freshwater fish, fierce in nature and compact in meat, can be eaten raw, rinsed, braised and stewed in soup. Black fish soup is a common tonic for postoperative recovery, because it is said that eating black fish is beneficial to wound recovery. The main ingredients in the soup are ham and black fungus, which are said to have the same effect. The auxiliary ingredients are shallots, ginger, cooking wine, salt and pepper. Wash and cut into pieces when stewing soup, fry in a hot oil pan until golden brown, add water and ingredients, and simmer for about 45 minutes.
Bighead carp is one of the common freshwater fish in China, which is called silver carp and silver carp in Jiangsu and Zhejiang provinces. The origin of the name chubby fish is because the head of this kind of fish is relatively large, and it is mainly concentrated on the head. The fish head with chopped pepper in Hunan cuisine is a must. Nowadays, it is more popular to use half chopped pepper and half pickled pepper for fish noodles, which is much richer than using chopped pepper alone. With the big head of bighead carp, it is the main ingredient of fish head soup. Generally choose live fish stew. As long as the bighead carp is not rotten, the stew is delicious and the fish is sweet.
Question 10: What fish is nutritious? Generally speaking, the nutrition of fish is good. I don't think it is necessary to pursue the most nutrition. The following are the nutritional status of some fish for reference only:
1, crucian carp
Crucian carp 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
Has effects in 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, benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.
4. herring
Has the effects of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, dispelling pathogenic wind and relieving vexation. The trace elements such as zinc and selenium contained in it help to fight cancer.
5, snakehead
Invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney.
6, cuttlefish
Has the effects of nourishing liver and kidney, invigorating qi and blood, clearing stomach and removing heat. It is a healthy food for women.
7. Grass carp
It has the function of warming the stomach, calming the liver and expelling the wind, and is a good product for warming the middle warmer and tonifying the deficiency.
8.turbot
Tonify kidney, strengthen yang, nourish skin and enter liver, spleen and kidney. Rich in muscle, high in glial protein, delicious in taste and rich in nutrition, it has a good moisturizing and beautifying effect, and can tonify the kidney, strengthen the brain and help yang to refresh; The method of eating is steaming and stewing, which is also a good material for sashimi. Its fish head, bones, skin and fins can also be used as soup.
9. hairtail
Has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs.
10, eel
Has the functions of benefiting qi, 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 removing 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, expelling toxin, eliminating hemorrhoid, reducing swelling and protecting liver.
13, rainbow trout
Originated in the mountains and streams of California, USA, they like to live in clear and pollution-free cold water, mainly eating fish and shrimp, and are called torrent warriors. The fish has tender meat, delicious taste, no small spines, no fishy smell, high protein and low fat, and is listed as the top grade green food in the world. Rainbow trout can be made into exotic sashimi, steamed and stewed, or made into shredded fish, braised and smoked fish. It is an excellent health food.