Tomato Longli fish soup
Composition:
1 slice of Longli fish, 2 tomatoes, appropriate amount of cooking wine, a pinch of salt, appropriate amount of pepper, half a teaspoon of corn starch, 2 slices of ginger, 1 onion, 2 cloves of garlic, appropriate amount of oil, sugar, salt, water, 1 onion and white sesame.
Exercise:
Longli fillets are taken out of the refrigerator in advance, thawed, washed and sliced;
Add appropriate amount of cooking wine, salt, pepper and corn starch to the cut Longli fillets, grab them evenly, and marinate them for about 10 minute;
Cut the top of the tomato, and then pour boiling water;
Shred ginger and garlic roots, and chop garlic cloves;
Scalded tomatoes are easily peeled off from the incision;
Dice peeled tomatoes;
Pour oil in a hot pan, add shredded ginger and shredded garlic, and stir-fry minced garlic until fragrant;
Add diced tomatoes;
Stir-fry tomatoes to get juice, then add proper amount of sugar and salt and stir well;
Then add a proper amount of water, cover and boil over high fire;
After boiling, add salted arowana and cook for about 3 or 4 minutes.
Put the tomato arowana into a bowl, sprinkle with chopped green onion and white sesame seeds and serve!
The meat is tender, sweet and sour! Bao Yue used it to bibimbap and ate a whole bowl!
Tips:
This fish is very delicious! No need to add monosodium glutamate!
Shannon crucian carp soup
Please click to enter a picture description.
Composition:
2 crucian carp, 2 spoonfuls of salt, ginger 1 piece, 50 grams of vegetable oil, pepper 1 piece, star anise1piece.
Exercise:
The crucian carp in the soup should be fresh and just slaughtered. After removing fish scales and gills, the internal organs should be thrown away, washed, drained or wiped off with kitchen paper towels for later use.
Put more vegetable oil in the bottom of the pot, just more than cooking. Add pepper and star anise and simmer for about 3 minutes. After the aroma of star anise breaks out, take it out and throw it away, leaving only the oil at the bottom.
Fry the drained crucian carp in a hot oil pan for 3-5 minutes. When one side is fried, turn it over and fry the other side. After the fish is put into the pot, the oil in the pot will splash, so be careful not to be scalded by hot oil.
After the fish is fried, take another pan, pour out the fried fish oil, put the fish in a casserole, add boiling water and ginger slices, boil over high fire for 5-8 minutes, turn to low fire for 40 minutes, and then cook for 40-45 minutes.
When cooking crucian carp soup, the lid of the casserole should be half open at the beginning of the fire. After 40 minutes, you can completely cover it so that the soup won't jump out! Add 2 spoonfuls of salt 10 minutes before taking out. If the casserole is small, two crucian carp are about a catty. If the casserole is very big and you want to cook more soup at a time, three crucian carp are more suitable. If the crucian carp is very small, add a large pot of water, and you can't cook a thick white crucian carp soup! If you want to add tofu to the soup, put the tofu and crucian carp in the casserole together. If you want to add shredded radish, it is recommended to add it about 8 minutes before cooking! It's best to use a casserole when making soup. The soup will taste much better!
Carassius auratus and corn soup
Please click to enter a picture description.
Composition:
4 crucian carp, 1 fresh corn, ginger, garlic, oil, salt, cooking wine and chives.
Exercise:
Remove viscera and scales from crucian carp, wash, drain with kitchen paper, wash corn and cut into small pieces. (The black membrane in gills and stomach must be removed)
Wash ginger, onion and garlic and cut them into sections for later use. Put water in the soup pot and start cooking. Here is a secret: the soup pot and the wok must be cooked together, and the temperature of the two pots is almost the same, which is the key to cooking milky soup.
At the same time, add oil to the wok, heat it, add crucian carp, fry until Huangshi turns slightly, and pour a little cooking wine after frying on both sides.
The water in the soup pot is boiling. Pour the fish and soup in the wok into the soup pot, and add ginger, onion, garlic and salt.
Add corn and bring to a boil, then turn to low heat and cook 1 hour.
Braised fish soup
Please click to enter a picture description.
Composition:
1 fish, 1 potato, 3 millet peppers, 1 scallion, appropriate amount of shredded ginger, 2 cloves of garlic, 1 spoon of korean chili sauce, 13 kinds of spices, 1 star anise, and half a spoonful of oyster sauce.
Exercise:
Pacific fish is washed and cut into sections, and other auxiliary materials are shredded and cut into pieces. (Popularizing Mingtai Fish: A kind of cod, the favorite fish of Koreans. It's hard to buy in the south. So it is really difficult for friends in the south to buy fresh Mingtai fish. However, in the northern cities, especially in the northeast, the food market is basically equipped with ingredients, and the price is very cheap. )
Ginger and garlic are fragrant.
You can actually oil the fish by frying it a little, but I don't think it is necessary. Just fry it and put it aside.
After the fish is shaped, add the potato pieces and stir fry slightly. Add a spoonful of cooking wine, and then add water. Season with thirteen spices, star anise, oyster sauce, Chili sauce, sugar, vinegar and salt, and add small pepper segments. Bring the fire to a boil and simmer slowly 15 minutes. Add onion and coriander before taking out.
Spicy rice is delicious!
Tomato and fish soup
Please click to enter a picture description.
Composition:
1 piece of Basha fish, 3 tomatoes, appropriate amount of mushrooms, 1 spoon of soy sauce, 2 tablespoons of salt, 1 spoon of oyster sauce, a little pepper, 1 piece of ginger and a little tomato sauce.
Exercise:
Thawing Longli or Basha fish at room temperature, obliquely cutting into small pieces with a knife, and cutting into pieces about 2 cm thick. Put the sliced fish into a bowl, add 1 spoon cooking wine, appropriate amount of salt, pepper and a little light soy sauce, stir the ginger slices evenly, and marinate for 15 minutes or more.
Cut tomatoes horizontally, pour in hot water and blanch for a few minutes, peel off the skin and cut into dices for later use.
Boil the water in the pot, pour in the marinated fish slices and ginger slices, blanch until the color changes, and then take out.
Add a little cooking oil to another pot, heat it, add diced tomatoes and stir-fry until it thickens into a paste. This step requires a little patience. Stir-fry the tomatoes for a while before they thicken.
Add appropriate amount of water to the pot to boil, add mushrooms and continue to cook for 2 minutes. If you don't like mushrooms, don't let them go, omit this step, or add other favorite ingredients, such as tofu.
After boiling again, add the cooked fish, add oyster sauce, tomato sauce, a little salt and soy sauce to taste. Continue to cook for 2 minutes and then turn off the heat.
Sprinkle a little chopped green onion in the pot.
Tips:
Basha fish has a strong earthy smell, so adding more salt and pepper can reduce the smell.
The difference between Basha fish and Longli fish: Longli fish tastes delicious, firm and odorless; Basha fish is a freshwater fish, so it will smell a little fishy, and the meat will be a little loose after thawing. In terms of nutrition, there is not much difference between them in protein and minerals, but the content of unsaturated fatty acids in Longli fish is higher. Life is beautiful, go ahead bravely!
Mushroom tofu crucian carp soup
Please click to enter a picture description.
Composition:
300g of wild crucian carp, 3 mushrooms, appropriate amount of tofu, edible oil 1 tablespoon, appropriate amount of salt, 4 slices of ginger, a little coriander and half a teaspoon of white wine.
Exercise:
After the crucian carp is cleaned, put salt on both sides of the fish.
Cool the oil in a hot pan and fry the crucian carp.
Fry until the fish is golden on both sides.
Pour in the white wine and shake the pan to remove the fishy smell.
Add ginger slices and saute until fragrant.
Pour boiling water and bring to a boil.
Sliced mushrooms.
Boil the soup until it turns white, add mushrooms and stew for 10 minutes.
Add tofu slices and stew for another 5 minutes.
Add coriander and salt according to taste.
Pour it into the soup bowl.
Tips:
Crucian carp soup must be cooked on fire before it becomes milky white;
When frying fish, put salt on the fish, and the fried fish skin is not easy to break;
Because the fish has been fried with salt, it is ok not to put salt in the end.
White radish, cow milk and white crucian carp soup
Please click to enter a picture description.
Composition:
A crucian carp, a radish, a coriander, ginger, star anise, oil, chopped green onion and salt.
Exercise:
Wash the crucian carp.
Pour the oil into the pan and use an octagonal wok.
Add crucian carp and fry the crucian carp until golden on both sides. After the fish is fried, add ginger slices and cooking wine and stir-fry until fragrant.
Add cold water to boil, add some coriander, and don't turn the fish until the water boils. After cooking, take out the coriander. Simmer until the soup turns white.
Remove the shredded radish first and cook it in the soup. Put the right amount of salt.
Sprinkle with chopped green onion, coriander and garnish.
skill
As long as you do this, you can also cook milky crucian carp soup:
Tip 1: If it's a whole fish stew, you can fry both sides of the fish in oil first. After the fish is fried, add ginger and cooking wine and stir-fry until fragrant. Add cold water and bring to a boil. Don't turn the fish when the water is still boiling. Cook slowly until the soup turns white, add a little vinegar, add salt and chicken essence before cooking, and sprinkle with chopped green onion.
Tip 2: If you use fish fillets to make fish soup, you can first saute ginger slices in oil, add cooking wine and add cold water. You must wait until the water boils before you put the fish in the pot.
Tip 3: In addition, if there is no ginger at home, you can use coriander instead. The practice is to fry the fish on both sides until it is slightly yellow, boil it in cold water, put a few parsley in it, and take out the parsley after cooking.
Tip 4: Add accessories. For example, Pleurotus eryngii and Pleurotus ostreatus all have the function of enhancing fragrance and refreshing. Pleurotus eryngii is fleshy and has a faint almond fragrance!
Tip 5: fry the fish head and tail in oil to make them golden yellow. Take out the fish head and split it in the middle with a knife. All real diners know that the essence of fish lies in its brain. Fry the fish head first to avoid the loss of fish brain fluid during frying. Then put the chopped fish head into the pot and "top" the fish brain with a big fire, so that the soup is delicious and nutritious.
Tip 6: Using an octagonal frying pan can not only remove the odor of fish, but also enhance the fragrance of fish.
Warm stomach and warm heart yellow croaker soup
Please click to enter a picture description.
Composition:
4 croaker, salt, 3-4 slices of ginger, onion and lard.
Exercise:
First, clean the fresh yellow croaker, remove the internal organs, rinse it, and slice the ginger.
Pour a proper amount of lard into the pot, burn it to a big fire, and then add two or three slices of ginger to make it fragrant and delicious.
Put the yellow croaker strips into the pot, turn to low heat and stir-fry until fragrant.
Turn over and fry until golden on both sides.
Pour hot water and bring to a boil. When it boils, add some salt to taste.
Cover the pot and simmer 15 minutes.
Sprinkle chopped green onion and a bowl of warm yellow croaker soup will be finished.
After drinking this bowl of soup, it will be warm in an instant and not cold anymore.
Full of soup and tender fish, extremely delicious and human.
Tips:
When cleaning yellow croaker, there is no need to remove fish scales, which are rich in nutrition.
Coix seed, winter melon and crucian carp soup
Please click to enter a picture description.
Composition:
Crucian carp 1, wax gourd 250g, coix seed 40g, ginger 3 slices, shallot 1, medlar 5g and salt 2g.
Exercise:
Soak dried Coicis Semen for more than two hours in advance.
Slaughter the washed crucian carp and marinate it with a little salt on both sides for about 20 minutes. When cleaning, remember to clean the black film inside the fish belly.
Heat the pan with less oil and add 2 slices of ginger.
After the oil is hot, turn to medium heat and fry the crucian carp for about 3 minutes.
Turn over and fry for another 3 minutes until both sides are golden. If you want to fry fish, you should pay attention to that the pan must be cleaned, then the oil is heated, then the fish is put down, and then it is allowed to stand and fry for 2 or 3 minutes before turning over, so that the skin of the fish will not fall off. In addition, the fish will not turn to fire before being released. If you don't fry fish in a non-stick pan, you must heat the pan with hot oil before cooking.
Add appropriate amount of water, add onion and coix seed without crucian carp.
After the fire boils, turn to low heat, cover and stew for 30 minutes.
Cut the wax gourd into small pieces for use.
Open the lid, add the wax gourd, cover and stew for about 20 minutes.
Add 5 grams of Lycium barbarum and cook for 2 minutes.
Add 2 grams of salt to taste before cooking.
Serve.
Provence perch soup
Please click to enter a picture description.
Composition:
1 bass, 4 shrimps, 1 tomato, 1 celery, 1 spinach, 1 red onion, 1 white onion, 1 glass of white wine,/kloc.
Exercise:
Soak the saffron in Chinese liquor for 2 hours until the color of the wine turns red.
Cut the bass along the back and remove the pectoral fins.
Cut the bass along the back and remove the head.
Cut horizontally along the place just cut, close to the spine, and take out the fishbone for later use.
Cut the cut fish into small pieces for use.
After removing the head and shell of the shrimp, cut it along the back with a knife, remove the shrimp line, and don't throw away the shrimp shell.
Remove the roots of spinach, and cut onion and celery into small pieces for later use.
Then slice the tomatoes.
Red onion and white onion are shredded together. Put it aside.
Pour olive oil into the pot, heat it, add the reserved fish bones and shrimp shells and stir fry.
At this time, you can pour in the white wine soaked in saffron and boil it.
Pour tomatoes, red onions, white onions, garlic, onions, celery, bay leaves and thyme into the pot, then pour hot water, cover the pot and turn to low heat for 20 minutes.
Filter the cooked soup.
Pour the filtered soup back into the pot and bring it to a boil. Add bass, shrimp, spinach, salt and pepper and bring it to a boil.
Set the plate according to your own preferences, and then taste this French Provence fish soup!
Tips:
Don't waste salted fish heads. You can make fish head soup in the refrigerator.