Hello, everyone. I'm a country cook. Let me answer this question. Crucian carp soup is delicious, nutritious and milky white, which is a common soup in our daily life. If you want to make crucian carp soup with no fishy smell and white soup color, you need to master some skills of making fish soup.
Crucian carp is a kind of fish with high protein, low fat and high nutritional value, and it is a high-quality, cheap and sufficient source of protein in the national diet. Using crucian carp as fish soup can supplement the protein needed by human body, and it is also a very good choice for many postpartum or postoperative supplements.
First: When buying fish, buy fresh and lively fish. The fresher the better. If you meet wild crucian carp, that would be the best. The color of wild crucian carp is darker and more delicious than that of artificial culture. Eat now and buy now, don't buy, don't eat at that time, put it in the refrigerator and eat it the next day, so the delicious fish soup will be greatly reduced, and the meat is also firewood.
Second, the bought crucian carp should peel off the scales, gills, fishing lines, black films and fins in the belly of the fish and clean them with clean water. These are the sources of fishy smell. If these are cleaned up, the fishy smell can be greatly reduced.
Third, fry fish with lard. After the fish is fried, add boiling water while it is hot to stimulate protein in the fish. Add enough water at a time, without adding water in the middle, and bring to a boil with a big fire, then with a medium fire, and finally with a small fire. The fish soup made in this way will be very white, or adding tender tofu to the fish soup can also increase the milky white of the fish soup.
Let's share the practice of crucian carp soup:
Ingredients used
Carassius auratus 300g (3 strips) of lard, shallots, ginger, salt, cooking wine, coriander, sesame oil and pepper.
production process
1. Put the processed fish in clean water and rinse it. Processing crucian carp here refers to removing the black film, fishing line and fins on scales, gills and stomach, which can help sell fish. Slice ginger, tie two onions into knots, cut one into minced onions, and chop coriander.
2. Use kitchen paper or a clean dry rag to dry the water on the fish, then cut it into a flower knife with a knife and put a little salt on the fish to prevent the fish from sticking to the pot when frying.
3. Wash the pot and put it on the fire, and put ginger on the bottom of the pot. Add a spoonful of oil to the pot, let the oil turn in the pot, and pour it out when it is hot. This step is called moistening the pan to prevent the pan from sticking when frying fish.
4. Add a spoonful of lard to the pot. When the oil is boiled, put the fish in the pot, fry the fish on both sides with medium heat until golden, add ginger slices and onion knots, pour boiling water and appropriate amount of cooking wine, and turn on the fire. At this moment, the water in the pot instantly turns white, and the fish soup becomes whiter and whiter after boiling for 10 minutes.
5. Turn on a small fire, cook for another 5 minutes, add a proper amount of salt and pepper, stir well, turn off the fire, pick up onion and ginger slices, put the fish soup in a container, drop a few drops of sesame oil, and sprinkle with chopped green onion and coriander.
After sharing the skills and methods of making crucian carp soup, you can make a white and delicious crucian carp soup as long as you follow the above methods. Crucian carp soup is delicious and nutritious, and can be drunk by the elderly and children.
The following flounder will introduce specific methods.
1. Ingredients: 1 crucian carp, 1 ginger, 1 onion, edible oil and salt.
2. Clean the gills, scales, viscera and black membrane of crucian carp, and make a few oblique strokes on the surface. Cut the onion into chopped green onion and slice the ginger.
3. Wipe the water off the fish with kitchen paper, pour more oil into the pan and fry the crucian carp in the oil pan. Stir-fry the fish for a while before moving, otherwise the skin will fall off and affect the appearance. Fry one side, then turn it over and fry the other side.
4, add ginger slices in the process of frying fish, and also fry the fragrance.
5, crucian carp with boiling water, open fire to cook 10 minutes, boiling water can keep the meat quality unchanged, will not go bad.
6. Wait until the fish soup turns milky white, add salt to taste, and finally sprinkle with chopped green onion.
Hello, I'm a gourmet pot. I'm glad to answer your question. You mentioned how to make crucian carp soup. It has no smell. Let me share my practice.
Required materials: a crucian carp 700g, two pieces of tofu, four pieces of ginger, 5g of salt, 5g of sugar and 5g of monosodium glutamate, 5g of chicken powder and 2 kg of mountain spring water.
Method 1: First go to the market to buy a crucian carp, bleed and scale, and cut a knife under your stomach. Take out the internal organs and scrape off the black membrane and teeth in the middle of the fishbone. These two things are very tricky. Cut a few knives from the fish, and then clean it for use. Soak tofu in clear water for five minutes, pick it up and cut it into eight pieces. Pay attention to tofu and buy tender tofu. Wash coriander and onion and cut into sections for later use.
Method 2: Then remove the oil from the pot, pour in 6 grams of peanut oil, heat the oil to 60%, cut the crucian carp for one minute, and fry the other side for the same time. Similarly, add ginger slices to stir fry, which can remove the fishy smell of fish with ginger to the maximum extent, while maintaining the umami flavor of the soup. Add half of mountain spring water, be careful not to add enough at once. Whether a bowl of soup is white or not depends on this process. Pour in tofu, cover and cook for two minutes.
Method 3: Finally, the whole seasoning process is almost over. Add salt, chicken powder 5g, pepper 4g and sugar monosodium glutamate 5g to make the soup more fresh, sweet and delicious. Then add coriander and chopped green onion and pour into the bowl for 30 seconds, and the white and tender crucian carp soup is finished.
Summarize!
Carassius auratus should remove the black film and teeth, fry the fish into golden brown, buy tender tofu when buying tofu, and use mountain spring water for water.
Hello, I am Nizi. As for how to make crucian carp soup without fishy smell, you can try this crucian carp soup that you often make. Not only fishy, but also white, which tastes more fragrant and sweet. You can try!
1. Clean the crucian carp first, sprinkle with appropriate amount of salt, and evenly spread it up, down, left and right, so that it is not easy to stick to the pan when frying.
2. Prepare ginger and chopped green onion, and fry a few poached eggs, which will become white and thick in the soup.
3. Fry the fish in the pot until golden on both sides, pour in boiling hot water, turn to low heat, add ginger and poached eggs, and cover the pot to continue cooking. Finally, sprinkle chopped green onion and salt to turn off the heat!
Is it easy? The crucian carp soup made in this way is not fishy, white and delicious. It is also the crucian carp soup that I often make at home. It is nutritious and delicious. You can also try. The above is my sharing, I hope you like it!
I am Shen Xiaoyi, and I am honored to answer this question.
River crucian carp is very common and cheap, but river crucian carp soup is rich in nutrition, compared with old hen soup, old duck soup, beef soup and mutton soup. River crucian carp soup is much lighter and not greasy. However, river crucian carp soup is a kind of soup that people love and hate. Although it is cheap and nutritious, how can the stewed white soup be fresh and odorless?
According to my experience, as long as you pay attention to the following points, you can definitely make delicious white soup.
1. It is best to choose fresh and slaughtered wild river crucian carp. The scales, gills, internal organs, blood clots and black membranes in the stomach of river crucian carp should be cleaned.
2: Be sure to fry the fish before stewing the soup.
3: Clean the pot where the fish has been fried before stewing the soup.
4: Both cold water and hot water can be used to stew fish, but you must add enough at one time. Never add broth or milk to fish stew.
5: Put ginger slices when stewing fish soup, so that the fish soup will go fishy. Putting lard can make fish soup whiter. Similarly, you can put fried eggs. Adding white pepper can not only make fish soup fresh, but also increase the concentration of fish soup. Never pour wine or put some spices (anise cinnamon pepper, etc.). ) in fish soup, it will affect the taste of fish soup.
6. Fish soup must be cooked on high fire first, then on high fire for about 10 minutes, and then on low fire, otherwise the fish will be broken if it is cooked on high fire for a long time.
7: Sprinkle a little salt before cooking. Never put salt in advance, otherwise it will affect the whitening and thickening of fish soup.
That's my answer. If you have better ideas or suggestions, please leave a message in the comments section. Welcome everyone to pay attention to and @ I Shen Xiaoyi, let's have a good meal and fall in love.
Share your experience with me who is willing to answer this question and loves to drink crucian carp soup! I hope my friends will like my answer:
1. Go to the supermarket to buy a big and fat crucian carp and let the store kill it for you.
2. Rinse the processed fish, and the black film in the belly of crucian carp must be removed!
3. Prepare other materials, such as ginger, peppers, eggs, tofu and whole shallots.
3. Start frying fish, pour oil into the pan and add a little salt to prevent the pan from sticking.
4. After the fish is fried, start adding water, and add ginger, pepper, shallots, eggs and tofu during cooking. Note that the shallots should be boiled for a while before they are picked up and thrown away, otherwise they will be bitter and will not look good in the soup.
You will find that the soup is getting whiter and whiter in the process of cooking! Don't add too much salt to crucian carp soup, just a little bit, and keep the soup delicious! Sprinkle a little chopped green onion on the pan!
Quietly tell you, ginger onion goes fishy, tofu and eggs make crucian carp soup whiter!
The above is my answer, I hope it will help you!
Hello, I'm Lao Shen, a home-cooked gourmet, and I'm glad to answer this question. First of all, fresh crucian carp must be killed now, so as to ensure that the crucian carp soup made is tasteless and milky white. Of course, the following steps are crucial. Prepare the ingredients first.
Material: One live crucian carp (500g).
Accessories: ginger (8g), onion (5g), edible oil (20g).
Seasoning: salt (10g), monosodium glutamate (3g), cooking wine (10g), vinegar (3g) and pepper (1g).
The specific practice is as follows
Step 1: Slaughter the live crucian carp and remove the fishy smell.
Scraping fish scales, gills, internal organs, scraping the black film in the belly of fish and removing mucus from fish are all very fishy things. After cleaning in this way, the smell is basically not strong.
Step 2: Marinate the crucian carp.
After crucian carp is cleaned, put a flower knife on each side of the fish, wipe it evenly with salt, cooking wine and ginger juice to further remove the fishy smell, marinate it for 15 minutes, then clean it, and use kitchen paper to absorb water for later use.
Step 3: fry the crucian carp.
Cool the oil in the hot pot to prevent it from sticking to the pot. The pot must be burned until it smokes slightly, and then wet it with cold oil. In this way, the fried crucian carp will not stick to the pot or break the skin. Carefully put the tail into the pot and fry it slowly on low heat to prevent it from burning. Fry both sides until golden brown, and set aside.
Step 4: Boil white milk soup.
Put oil in a hot pot, fry ginger slices, add fried crucian carp, pour vinegar along the edge of the pot to remove fishy smell (better than cooking wine), add appropriate amount of water, and cook with strong fire all the time, and soon it will become milky soup, seasoned with salt and monosodium glutamate. Some people say that to make milky soup, you need to add lard and boiling water. This is a lie. Boiling is the key. This is my years of experience. In addition, it is worth noting that when cooking soup, don't cover the pot, otherwise the fishy smell of fish will be pressed back into the soup in the pot with steam, which will have a fishy smell and affect the taste.
Step 5: Take out the pot.
Hello, chefs (how to make crucian carp soup without fishy smell, crucian carp soup is milky white, which is very delicate and skillful.
The first thing to say is how to choose crucian carp, the fish soup is delicious, and there are the most important raw materials. Most of the crucian carp on the market now are farmed and have a bad taste. They eat more firewood and soup, and rely on spices to support their taste. Now teach you how to choose crucian carp.
1 Choose crucian carp with slender body, with white scales and bright body.
Good quality crucian carp will be known as soon as it is opened. There is almost no oil in the stomach, and the intestines are thicker.
Let me tell you the secret recipe of delicious and nutritious cow milk white crucian carp soup, which I won't tell most people.
Ingredients: crucian carp, onion, ginger, coriander, salt and sesame oil.
Exercise 1. ：
1. Wash the fish and chop the parsley.
2. Pour oil in the pot and put ginger in the pot.
3. Put the fish in and fry it on both sides. /
4. Pour boiling water and put some salt. Cover and stew.
5, stew until milky white, add coriander powder and sesame oil.
6. Remove the fish completely and the soup will be served.
Exercise 2:
1. Carassius auratus removes the black membrane from scales, viscera, gills and abdomen.
2, the oil burns 70% to 80% hot, and the amount of oil is appropriate. Add shredded ginger and saute until fragrant. Put the washed crucian carp in an oil pan and fry until cooked. Just fry the crucian carp golden on both sides.
3. Pour boiling water into the pot and add some salt and a little sugar.
4. Cook for about 7-8 minutes, then add the tofu pieces to continue cooking.
5. When the fish soup turns thick white, take the pot and sprinkle with chopped green onion.
Tips for cooking fish soup:
1, it is best to choose the live crucian carp that is killed now, and it is not too big. When cleaning the fish belly, first remove a layer of black film and throat teeth (teeth are located in the throat behind gills), and then remove the two fishy lines of crucian carp, otherwise the soup will smell fishy.
2, add salt and marinate for a while, so it is not easy to peel off, and the appearance will look better.
3. Before frying the fish, you can evenly spread ginger juice in the pot to prevent the fish skin from sticking to the pot, so that the fish will not stick to the pot. The pot must be heated before putting oil, and the fish should wait until the oil is heated before putting it.
4. Fry the fish until golden on both sides, then add boiling water. Cover and cook. Let the water boil in the pot for about ten minutes. Only in this way can a thick soup as white as milk be cooked.
5, the ratio of fish to water, if you want a small fish to make a big pot of soup, you can't guarantee to make a white soup. Adding salt when cooking can make the soup more nutritious.
1. First of all, in the choice of ingredients, crucian carp is best from nature, that is, it grows naturally in rivers or rivers, not artificially raised. The fish of this crucian carp is fishy, tough and delicious. Generally speaking, people living in rural areas can do it by fishing or catching fish in the river. However, it is estimated that it is a little difficult for friends living in cities to buy fish that are not artificially raised. It doesn't matter if you can't find a naturally growing crucian carp. Good food processing can also reduce the fishy smell.
2. Scale the crucian carp, cut open the belly, take out the internal organs, add salt and evenly apply it to the whole body of the crucian carp, including the belly of the crucian carp, and marinate for 30 minutes. If you go to the vegetable market to buy crucian carp, you don't have to bother. It happens that the boss who sells fish directly will help you, and they usually help.
After 3.30 minutes, wash the whole body of the crucian carp, including the belly of the crucian carp, and then sprinkle salt on the crucian carp, but don't sprinkle too much salt this time. Generally, a catty of crucian carp can be coated with 1 spoon of salt (the spoon here refers to the spoon matched with the salt box).
Salt extractor
4. Cut some shredded ginger (1 piece of ginger can be shredded) and some onion segments (two onions can be cut into small pieces) and put them into the belly of crucian carp; Pour a tablespoon of cooking wine on crucian carp and marinate for 10 minute.
5. After ten minutes, heat the oil in the pot, fry the crucian carp in the pot and take it out for later use.
Fry the crucian carp into yellow.
6. Put the crucian carp into the soup, add 3 slices of ginger and half a catty of tofu, and cook with warm water 10 minute. Add chopped green onion before drinking.
Tips:
The first round of crucian carp was salted and washed, the second round was salted and fried, and finally it was boiled with tofu and ginger slices, which basically had no fishy smell. Because the first two rounds are to remove fishy smell, and finally add tofu to cook soup, and add chopped green onion before drinking to absorb the taste.
This is the cooking method in Guangdong. If you are a friend from other provinces, it is more beneficial to add some Chili powder or Chili sauce to taste before drinking.
First fry crucian carp, then cook it, add tofu and cook it in warm water. Such crucian carp soup is generally milky white.
Milky white crucian carp soup