The crucian carp is not conspicuous among the fish, because there are more thorns, and it does not seem to be ranked among the many fish when it comes to tenderness. But it is one of the most common and widely distributed freshwater fish, so it is relatively inexpensive is its biggest advantage. And carp soup on the carp is the most handiest signature practice, do a good job of carp soup color and flavor, especially milky white soup color is particularly attractive, just the appearance of the people give a kind of soup thick, nutritious and extremely rich feeling.
Carp soup to be made into a tantalizing white soup, in fact, is not difficult at all. Because the white soup is actually dissolved in the soup oil in the boiling water under the impact into the "small oil droplets", and then add a small amount of protein dissolved in the soup as an "emulsifier" covered up, which has the appearance of the appearance of milk like soup color.
So crucian carp soup to be made into a white soup, it is essential to the following factors:
1, there should be sufficient fat, so crucian carp must be fried on both sides;
2, add boiling water, and to add enough at a time. Ensure that there is no large temperature difference leading to premature condensation of oil and protein;
3, the fire should be big enough, not recommended to cook slowly over low heat, only boiling water can be fully and effectively impact the oil into "small oil droplets".
Note:
(1) said above, the essence of the white soup is the impact of boiling water from the fine oil, so do not recommend small fire slowly cook, may be boiled to the fish are melted, the soup did not how to become white it.
⑵ There is also a need to pay attention to, no matter what fish used to cook soup, although the soup is very fresh and rich, but still the fish itself is higher in nutrients. Soup can dissolve the most is fat and salt, and a small part of the fresh flavor amino acids, so in order to obtain nutrition, must remember not only drink soup, but also eat fish Oh!
The above is this time on how to stew carp soup into white soup sharing, welcome to comment to tell us what other private tips you have oh!
Good and nutritious
My family makes crucian carp soup every other day. Carp fish soup is a home cooking is also considered a fast dish, the ingredients are very simple, the crucian carp fried a fried boil a boil is very fresh and tasty, the novice to see once can learn.
The freshness of crucian carp soup is generally fish can not do, but to cook and white and fresh and delicious soup, there are two steps to remember not to do wrong. Simmering crucian carp soup key two steps: one is the crucian carp fried to both sides of the yellow, the second is to add boiling water to simmer. With these two steps, want to carp soup is not good to drink are difficult, guests do this soup will be doubly face.
Milky white crucian carp soup
Ingredients: 1 crucian carp, ginger 1, a number of green onions, cooking oil, salt
Cooking practice:
1. The crucian carp gills, scales, viscera, black membrane are clean, in the surface of the oblique cuts. Cut the green onion into scallions and slice the ginger.
2. A tablespoon of cooking oil in the pot to heat, down into the crucian carp, slow frying over low heat, the crucian carp fried to both sides of the light brown, add the right amount of salt to make the fish more flavorful.
3. Ginger continues to fry slowly. Because the ginger will become black and bitter after frying for a long time, so it is best not to put the ginger at the beginning, I am frying for a while and then put the ginger, so it is less likely to burn.
4. At this time the carp has been fried out of the flavor, both sides are very yellow, remember to be careful to turn over.
5. Add boiling water did not exceed the crucian carp, open high heat and cook for 10 minutes. Some friends say, add cold water can also be cooked out of milky white ah, in fact, cold water will be the fish meat retraction, cooked meat become firewood, compared to add boiling water is better, boiling water can make the meat is not firewood, eat will not be fishy.
6. Fish soup and then add the right amount of salt to seasoning, you can be sung, sprinkled with green onions, a delicious carp soup is ready.
The above is the correct practice of carp soup, fish soup and white and thick and delicious key two steps, you remember? Learned to hurry to do to the family to taste it.
Carp nutrition is comprehensive, rich in protein, a variety of vitamins, trace elements and essential amino acids, so eat especially tender.
Main ingredient crucian carp, bean curd, mutton slices
Supplementary ingredients shall be green onion, ginger, cooking wine, salt and sugar, white pepper, white vinegar
1. When buying crucian carp, let the shopkeeper kill the good to go to the scales to remove the gills and remove the internal organs. When you get home, remove the black membrane from the abdomen and wash the abdominal cavity and epidermis, control the water and standby;
2. Tofu cut into small pieces and put into the boiling water with salt to blanch for a while, ginger slices, green onion cut into pieces and standby;
3. hot pan and cool oil, put in ginger slices and burst incense, put in the crucian carp on a low heat and fry until both sides of the yellowish, drizzle a small amount of white vinegar along the side of the pan, add the fish submerged in boiling water of 2,3 cm, put in cooking wine, green onion pieces, Ginger 15 minutes on high heat into the tofu to medium heat continue to simmer for 10 minutes, down into the lamb slices, seasoned with white pepper, salt can be out of the pot into a large bowl. You can also sprinkle with scallions and cilantro to garnish.
Nutritious, flavorful crucian carp tofu lamb soup is ready.
Delicious Tips
* First use hot oil to wet the pan, pour out and refill the oil hot and then into the fish frying will not stick to the pan;
* Frying the fish can be deodorized to play the role of the stereotypes; Fish soup must be used to boil water over high heat to simmer white.
* Drizzle vinegar can promote the softening of fish spines and release of calcium.
Carp Tofu Soup My Favorite Hahaha
I'm the store manager of Tian Dessert Institute, love life love food, and I'm glad to answer this question
Carp's meat is delicate, and many people love to buy it. However, because carp has more small burrs, the most suitable way to cook carp is to boil soup.
On the question of "how to make crucian carp soup white", I would like to start by saying why crucian carp soup will be boiled into white, and what is the difference between clear soup?
To put it simply, the fat and protein and water emulsification evenly, in order to soup white like milk ~
Then, white soup has two elements: 1, fat, protein enough, 2, and water emulsification evenly
Not only is the crucian carp soup is very white, the skin of the eggs, winter melon soup, fish head soup is also very white, because the raw materials of these soups are rich in protein and fat.
Let's take a look at the nutritional content of crucian carp:
You can try to use lard and hot water to vigorously beat (for example, with an electric whisk), beat for a minute or two, but also the hot water into a milky white color, I've been thoughtful to give you experiments, please look at the picture:
Just now we analyzed why the fish soup will be white, and then the production of the next
1, fry the fish. Frying the fish on the one hand is to increase the flavor of the finished product, and on the other hand is to add some fat, the fat in the fish is also easier to dissolve at high temperatures, which helps the soup become white.
Some friends mentioned lard frying is also a reason, equivalent to the artificial increase in some fat and protein, so that the soup is easier to become white.
As for how to fry a fish without losing its skin, of course there are tips, see my article:
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To summarize: dry the fish body, hot pot of cold oil, slow frying on a low flame, and then turn over the shape.
Some ways for people to add milk, evaporated milk, evaporated cream in the soup, not because these are white in color, you can make a white soup, but in the soup to add protein and fat.
2, add boiling water. After frying the fish, add boiling water to start cooking soup, but be sure to pay attention to, the water must be added at once, do not add in the middle.
3, high heat. Experienced chefs will tell you that the fire simmering white soup, small fire simmering broth, that is, you have to let the soup boil and roll, the protein and fat broken into small particles, more uniform emulsification, is the white soup.
In fact, it is so simple points: protein and fat to be enough, add boiling water to boil soup over high heat
1, dealing with fish. Go to the scales to the gills to the viscera, wash clean, note: the fish belly layer of black membrane is very fishy, to wash yo
2, fried fish. Fry until both sides of the golden brown can
3, put some ginger, I personally like to add a little pickled ginger or pickled cowpeas, with a little hot and sour more flavor. Pour in the prepared hot water, and then put some cooking wine.
4, large fire boil, boil for ten minutes, and then turn to medium-low fire continue to simmer, simmer for about 30 minutes.
5, almost up to the pot when the salt seasoning, sprinkle green onions. Carp is already very fresh, do not put those miscellaneous seasonings, put some salt is enough!
Delicious fish soup is ready to ~
On the nutritional composition of white soup, we all think that the white soup nutrition must be higher than the clear soup, after reading this Q&A, you will still feel so? White soup is higher than clear soup cholesterol, higher fat, often eat may not be very healthy yo ~
Drinking soup without eating meat, in fact, is also a misunderstanding, the nutrients dissolved in the soup is still limited to drink soup or to eat meat drops ~
Above part of the picture from the network, invasion and deletion ~
Hi, friends everyone, I'm Xiaofeng food . strong> . Carp is usually not too big, and the fish spines are also particularly large, so people usually take it to the soup. Fish soup tastes sweet and moist and also stomach, so it is very popular. Carp soup how to stew white and fragrant, in fact, quite simple, is the fish fried after adding boiling water. This method is still next door aunt told me, 100% zero failure.
Main ingredients
1 a small carp, a piece of tender tofu.
Auxiliary ingredients
2 green onions and ginger, salt, white pepper and white vinegar.
1 crucian carp scaled and gutted and washed. Dry the water with kitchen paper towels and set aside.
2 tender tofu, sliced, ginger sliced, small onion cut into scallions.
3 frying pan is hot, pour vegetable oil, add ginger. Add crucian carp and fry on low heat until both sides are golden. Fry the fish must have patience, one side of the frying and then fry the other side, so that the fish skin will not break, not scattered.
4 crucian carp fried after adding boiling water, here must be added boiling water, otherwise the fish soup is not white. Boiling water more than the surface of the fish, with high heat to boil high heat to cook for a few minutes to become white, and then turn to medium heat and simmer for 15 minutes.
5 add tender tofu, moderate salt, white pepper, simmer for 5 minutes on low heat. Before starting the pot, pour in moderate white vinegar to taste, sprinkle with chopped green onion as a garnish.
Stew carp soup must add boiling water, and then boil with high heat, after boiling the fat and water in the role of protein will emulsify, carp soup will become milky, white and fragrant.
This method is simple and easy to use, if you also like to try it.
Among freshwater fish, the one I eat the most is crucian carp. Because I live in a coastal city, I've never been a fan of sea fish, and I've never been too keen on the flavor of freshwater fish.
Until once in a friend's restaurant, drank crucian carp mutton soup, was its fresh flavor and y convinced. From then on, I fell in love with crucian carp, and I also like to use crucian carp to make soup. And the crucian carp soup I made can be said to have received unanimous praise from my family and friends!
In fact, how to stew carp soup is the most delicious, our ancestors made the word, has been very clear to tell us, it is the encounter between fish and goat is called "fresh"! To share with you a white and fragrant, and particularly delicious crucian carp mutton soup Main ingredients crucian carp a (half a catty), mutton rolls moderate Ingredients green onion and ginger Seasonings salt, pepper, cooking wine, and so on. White Vinegar
Method
Carp and Lamb Soup Characteristics Soup color creamy and thick, taste thick, fresh flavor, worthy of fish and sheep for fresh.
Carp soup, how the most white? Daughter-in-law is not good health, has been to the daughter-in-law to do a long time crucian carp soup, whether it is to listen to don't let speak, or ask the specialized chef, in fact, want to make the crucian carp soup and fresh, soup and white, in fact, is very simple, the following for you to say
Note: crucian carp soup to be fresh, it must be a live fish, the scene to kill, and also, crucian carp do not be too big, small some of the best
Then how do you do it? > Then how to do it?
The first step: hot pot, appropriate cool oil, the crucian carp fry, medium heat frying good grasp of the fire, frying to both sides of the yellow
The second step: the most critical step: add boiling water! The first step is to add boiling water to the fish, and the second step is to add boiling water to the fish! Add boiling water! Heat on high heat for 5 minutes! Heat it for 5 minutes on high heat! Heating on high heat for 5 minutes! Important thing to say 3 times! Add a little cooking wine, add the right amount of ginger on it
Step 3: After 5 minutes on high heat, add the right amount of salt, 15 minutes on medium heat, out of the pot
Note: 1, always add boiling water! High heat for about 5 minutes!
2, do not add too much seasoning! Otherwise, the soup is not fresh
3, it is best to use a casserole soup (someone else said, did not try)
Friends can try, as long as you follow the steps, it is absolutely milky white soup, very fresh!
I'm glad to answer your question, I hope I can help you, thank you
To get out of the white and fragrant crucian carp soup, the key step is to fry the fish