500 grams of live crucian carp in loofah crucian carp soup, washed and cross-cut on the back.
After frying on both sides, cook rice wine, add water, ginger, onion and so on. Simmer for 20 minutes. 200 grams of towel gourd, washed and sliced, put into fish soup, cook over high fire until the soup is milky white, add salt, and take out after 3 minutes.
Has effects in invigorating qi, invigorating spleen, clearing away heat and toxic materials, and regulating lactation. Guiqi Carassius auratus soup [raw materials] Carassius auratus 1 (half a catty), Angelica sinensis 10g, Astragalus membranaceus 15g.
[Production] Wash crucian carp, remove viscera and scales, and cook with angelica and astragalus until cooked. Eat fish with soup, one dose a day.
【 Application 】 Postpartum deficiency of qi and blood, loss of appetite and lack of milk. 【 Note 】 Crucian carp soup is delicious and nutritious, which can nourish yin and blood, dredge blood vessels, eliminate stagnation, dredge collaterals and promote lactation.
Adding Angelica sinensis and Astragalus membranaceus to replenish qi and nourish blood is a common prescription for lactation. Ingredients: crucian carp 1-2, wax gourd, onion, ginger, a little salt.
Output: 1. Carefully wash the crucian carp, change the knife with onion and ginger, and cut the melon into small pieces; 2. Put the fish in a cold water pot, boil it over high fire, add the onion and ginger, and then simmer it over low fire; 3. When the soup is milky white, add wax gourd, season and cook slightly. Nutritional characteristics: Carassius auratus soup is a traditional diet prescription for nourishing qi and blood and promoting lactation, and can also be replaced by carp and silver carp; Wax gourd has diuretic effect and is also beneficial to milk secretion.
It should be noted that it should not be too salty, otherwise it will retain water in the body; You can't just drink fresh soup without eating fish. You know, protein in fish is an essential nutrient for milk secretion.
How to make crucian carp soup for pregnant women
It is important to pay attention to the heat when making crucian carp soup.
The steps are as follows: buy two fresh and killed crucian carp of moderate size. When washing, all the fish scales should be washed, and the fish belly should also be washed to avoid the fishy smell of the soup; After washing, smear appropriate amount of salt on the fish and marinate for ten minutes; Prepare three shallots, wash them and tie them for later use; Cut some ginger slices (according to the size and quantity of fish); Spread ginger juice evenly in the pot (to prevent fish skin from sticking to the pot), pour salad oil and light it; Don't heat the oil, turn down the fire, gently put the fish into the pot, and add ginger slices to turn up the fire; Fry until the skin of the fish is slightly golden, and turn the fish gently until it is slightly golden; In the process of frying, pay attention to turning over the pan to make the fish fry evenly; Turn off the fire, add cold water until the fish are submerged, add the prepared onion knots, and bring to a boil; Turn the fish over and cook for another five minutes, add appropriate amount of salt and continue to cook until the soup is milky white; Add monosodium glutamate and cook for two minutes.
At the same time, prepare the ingredients for eating fish: pour a little vinegar dipped in fish into a bowl, add a little salt, sugar and monosodium glutamate, and stir well. Put the fish in a big bowl alone, and the crucian carp soup in a soup bowl; Dip the fish in the ingredients and drink the soup immediately.
_, delicious crucian carp soup appears in front of your eyes, and delicious fish.
How to make fish soup?
Fish soup is nutritious, delicious and easy to digest, and has always been loved by people.
However, how to cook milky white fish soup with strong fish flavor is a bit mysterious. Some people just boil the water and then put the cut and washed fish into it to cook, but no matter how long it takes to cook, the soup is still clear, and the taste of the fish is not very rich, even a little fishy.
When I was a child, my mother told me: Before making fish soup, you must fry the fish half-cooked, and then cook it in water, and the soup will be milky white and full of fishy smell. But the principle, mother also don't understand.
Since then, every time I cook fish soup, I put oil and ginger first, and then put the fish in the pot. In order to prevent the fish from being fried, the fire is relatively small. When the fish is almost cooked, put the water in the water until it is milky white, about 30 minutes. Finally, sprinkle some chopped green onion and put it in a bowl. Occasionally forget to adjust the fire and fry the fish with a big fire. As a result, I found that the skin of the fish was fried golden yellow at once. I quickly turned it over with a spatula and fried the other side into golden brown.
At this time, I found that, in fact, as long as the fire is well controlled, the fish skin can turn golden yellow without burning, and it is not easy to fall off. In the smoke, I added water to the fire and continued to cook.
To my surprise, a few minutes later, the water opened the lid and saw that it had turned milky white, and the fragrance was overflowing, which made people drool. Then cook for a few minutes, which is about 10 minutes. Fish soup is ready.
It seems that fish soup can be milky white. The key is to fry it at a sufficient temperature. Looking for the reason, I think milky white is the credit of fish skin.
When I was a child, I used Geely powder to make jelly. Gelatine powder is white, and fish skin does contain a lot of gelatin. Milky soup is the function of gelatin. I guess fish skin dissolves more easily after frying.
Therefore, the fish is not fried and the soup is not white; If fried, it takes a long time for the fish glue to dissolve; If fried with strong fire, the fish glue is easy to dissolve and turns white when cooked slightly.
How to make fish soup? -sogou, ask.
Fish soup is nutritious, delicious and easy to digest, and has always been loved by people.
However, how to cook milky white fish soup with strong fish flavor is a bit mysterious. Some people just boil the water and then put the cut and washed fish into it to cook, but no matter how long it takes to cook, the soup is still clear, and the taste of the fish is not very rich, even a little fishy.
When I was a child, my mother told me: Before making fish soup, you must fry the fish half-cooked, and then cook it in water, and the soup will be milky white and full of fishy smell. But the principle, mother also don't understand. Since then, every time I cook fish soup, I put oil and ginger first, and then put the fish in the pot. In order to prevent the fish from being fried, the fire is relatively small. When the fish is almost cooked, put the water in the water until it is milky white, about 30 minutes. Finally, sprinkle some chopped green onion and put it in a bowl.
Occasionally forget to adjust the fire and fry the fish with a big fire. As a result, I found that the skin of the fish was fried golden yellow at once. I quickly turned it over with a spatula and fried the other side into golden brown. At this time, I found that, in fact, as long as the fire is well controlled, the fish skin can turn golden yellow without burning, and it is not easy to fall off. In the smoke, I added water to the fire and continued to cook. To my surprise, a few minutes later, the water opened the lid and saw that it had turned milky white, and the fragrance was overflowing, which made people drool. Then cook for a few minutes, which is about 10 minutes. Fish soup is ready.
It seems that fish soup can be milky white. The key is to fry it at a sufficient temperature. Looking for the reason, I think milky white is the credit of fish skin. When I was a child, I used Geely powder to make jelly. Gelatine powder is white, and fish skin does contain a lot of gelatin. Milky soup is the function of gelatin. I guess fish skin dissolves more easily after frying. Therefore, the fish is not fried and the soup is not white; If fried, it takes a long time for the fish glue to dissolve; If fried with strong fire, the fish glue is easy to dissolve and turns white when cooked slightly.
How to cook crucian carp soup, what to add and how long to cook it
1, crucian carp scales, gills, silver carp and internal organs are washed and dried, and ginger is cut into large pieces for later use.
2, multi-purpose pot to 230 degrees, pour a little oil, 70% heat into the crucian carp. Fry until golden on both sides.
3. After frying, quickly pour in boiling water, subject to the fact that the water has not touched the fish and there are many pieces, add ginger slices, adjust the temperature to 160 degrees, cook for 1 hour, add salt to taste after taking out the pot, or add some white pepper.
Carassius auratus (scientific name: Carassius auratus, short for Carassius auratus, common name: Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus, Carassius auratus. Common in Europe and Asia, it is a common freshwater fish, belonging to CYPRINIDAE, Kiwiinae and Carassius.
Crucian carp is mainly an omnivorous fish that feeds on plants. It likes to live in groups and choose food. The meat is tender and has high nutritional value. Every100g of meat contains protein13g, fat 1 1 g, and contains a lot of minerals such as calcium, phosphorus and iron. Carassius auratus has high medicinal value, and is flat and sweet. Entering the stomach and kidney has the effects of harmonizing middle energizer, tonifying deficiency, removing phlegm, warming stomach and nourishing middle energizer.
Protein contained in crucian carp is of high quality, complete and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance, and patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat it regularly.
Extended data:
Carassius auratus has the effects of invigorating spleen, promoting diuresis, harmonizing middle energizer, stimulating appetite, promoting blood circulation, dredging collaterals, warming middle energizer and lowering qi, and has good nourishing and dietetic effects on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. Postpartum women stew crucian carp soup, which can replenish deficiency and promote lactation;
Carassius auratus meat is tender and delicious, and can be made into porridge, soup, stir-fry and snacks. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, especially pregnant women.
References:
Sogou encyclopedia-crucian carp
How to make fish soup?
Ingredients: crucian carp 1, tofu 1 box, 3 slices of ginger, 3 slices of onion, oil, salt, pepper, cooking wine and chicken essence;
1, viscera, scales and gills of crucian carp (completed by fish stall staff), washed, wiped dry and slightly salted with salt and cooking wine for later use.
2. Cut the tofu into pieces with a thickness of 1cm.
3. Heat the casserole, add a little oil and fry the crucian carp until golden on both sides.
Step 4 add onions and ginger
5. Add enough boiling water (about 5 bowls)
6. Cover the pot, boil and turn to low heat (if you want the soup to turn white, use high heat 10 minutes) for 40 minutes.
7. Add tofu, cook for about 5 minutes, and season with salt, pepper and chicken essence.
How to make braised crucian carp soup?
Clear soup boiled (without soy sauce)
material
1 crucian carp (about 2 kg), 20 g of ginger, 2 onions, and appropriate amount of salt.
A little (when drinking soup)
working methods
1. First boil a large pot of water in a soup pot or casserole. Cut the onion and slice the ginger.
2. After the crucian carp is washed and drained, a few knives are placed on both sides.
3. Add 2 tablespoons of oil to the wok, fry the fish on medium heat for 3 minutes, then turn over and fry for 3 minutes.
4. Stir-fry the onion and ginger slices in the pot, then put them in the soup pot with the fried fish and scald them with boiling water.
5. After the soup pot is boiled, cover the pot and stew for 20-30 minutes on medium fire until the fish soup turns white. If there is a white dog floating, scoop it out with a spoon. )
6. Add some salt and water to the soup.
Try it.
1. Remove fishy smell. When washing fish, be sure to wash off the black film in your stomach. This is the most tricky.
2. Fresh fish soup turns white quickly. Adding two drops of vinegar can accelerate the dissolution of nutrients in meat and effectively release minerals in fish. Vinegar can be combined with * * (I don't remember what it is) in fish.
, is the ingredient of monosodium glutamate, so you can not use monosodium glutamate.
This is the road to oil.
material
Carassius auratus 1 strip, 3 slices of ginger, 1 garlic (mashed),
A tree (chopped), oil, salt, chicken essence.
working methods
Put oil in the pot, heat it and push it away with a shovel.
Stir-fry the crucian carp.
Stir-fry until the fish changes color, and add 1 bowl of half water! A bowl is your bowl of fish soup. Add ginger and garlic
Cover the pot, bring it to a boil and simmer for 20 minutes on medium heat. The soup turned white. If there is enough time, put 2 bowls of water and simmer for 2 hours after the fire boils. At that time, the fish will be dissolved in the soup, which is more beautiful!
Add appropriate amount of salt and chicken essence, stew for 2 minutes, and then take out. Finally sprinkle with chopped green onion. Fresh!
The practice of adding tofu
material
Crucian carp, onion ginger, a box of tender tofu.
Exercise 1. Wash the crucian carp and cut the onion obliquely.
Pat loose, choose a long onion leaf, scald it with boiling water, and tie up the onion segments so that you can take out the ginger slices and cut the tofu into six pieces in the future.
2. When the pot is dry, wipe the bottom of the pot with ginger and pour in the oil. When it is 50% hot, the onion and ginger will be fragrant, and the fish will be added.
3. When the fish turns white, pour in boiling water (usually fry for about two minutes on each side), and add two drops of vinegar and a spoonful of sugar.
4. After the fish soup turns white, add the tofu, add salt to taste, and simmer for three minutes.
5. Take out the pot, put it on a plate and sprinkle with chopped green onion.
How to make crucian carp soup? Do you want to put something in it?
Back to the "protagonist" of our soup-crucian carp, is a kind of fresh water fish with tender and sweet meat (personally, it is better than Luo Fei's). It can be used for braising in soy sauce, steaming and making soup, but it is the most common and has the strongest nourishing effect because of its thin and numerous bone spurs. Carassius auratus promotes diuresis to reduce swelling, invigorate qi and spleen, detoxify and promote lactation. Especially for lying-in women, they cook papaya, peanuts and black beans with crucian carp. It is a good product for breast enhancement and deficiency, and it is inexpensive.
There are many kinds of crucian carp, both cultured and wild. We buy crucian carp in the market mainly because of its fresh and sweet taste. Generally, local crucian carp is chosen, and some people call it "black crucian carp". As the name implies, the local crucian carp is darker and smaller in color, more like a spindle. Compared with black crucian carp, it is "white crucian carp", with silvery white color, bulging back and large body, which is generally used for braising or steaming. Carassius auratus is produced all year round, but it is the most productive in February-April and August-65438+February. Therefore, it is the season to taste crucian carp.
1. Black beans are easy to rot and taste after soaking, and the time is short.
2. If you don't have enough time, but you want the soup and milk to taste delicious, you can fry the crucian carp thoroughly with a small fire, and then pour the cold water directly into the pot. After cooking for ten or twenty minutes, the fish soup will be very white.
3. Most people scrape scales and dig gills to remove intestines, but they don't know how to remove the throat teeth (teeth behind gills) of crucian carp. Its muddy taste is very heavy, which affects the umami taste of the soup and should be removed when slaughtering crucian carp.
Materials for making loach fish soup:
Ingredients: 800g loach fish, 2 pieces of tofu, 200g of beef, 50g of onion, 50g of mung bean sprouts, 50g of Osmunda japonica, 50g of taro stalks, 50g of cabbage, 50g of sesame leaves, 5 tablespoons of Chili sauce, 6 tablespoons of clear sauce, and pepper noodles 1 teaspoon.
The practice of loach fish soup:
(1) Boil the meat sauce soup, season it with Chili sauce, and put the whole tofu in. When you put the loach fish in, it immediately swims into the tofu because of the heat of the soup.
(2) Cook for a while, add ginger and green pepper, and add flour.
Method of filtration after boiling:
(1) Boil beef in water and add seasonings to the meat.
(2) Put the live loach in a bowl, put the salt and pumpkin leaves together, and cover it. After 3 minutes, soften the pumpkin leaves with salt, and then rinse.
(3) Stir-fry the sesame oil in the pot, then pour the broth to boil, pour it on a sieve and rub the meat with a wooden spoon. Meat will fall to the bottom, and bones and skins will stay on it.
(4) Season with clear sauce, Chili sauce or soy sauce, and add pepper and ginger.
(5) Add mung bean sprouts, Osmunda japonica and shallots, then add beef with seasoning and cook again.
(6) Mix the whole pepper with the mashed red pepper and pepper.
Crucian carp for soup must not be too small. Generally, it's OK when it's about 3 Liang, it's too small and not strong, and then the crucian carp must be fresh, preferably within 4 hours of its death. Kill and wash the fish first, and remember to remove the black film close to your stomach. It has a bitter taste.
How to boil fish soup white
Fish soup is milky white!
The first is "preservation" before cooking. Freshness of fish is actually another criterion. It is generally not considered that "live" will be eaten immediately or raw after slaughter. Of course, raw food pursues another flavor, so I won't discuss it here. After the live fish is "cleaned", it is left at room temperature of 18-20℃ for about 3 hours. At this time, fish protein will have a special "dissolution period", and the alcohol substances decomposed after cooking will make us feel more delicious.
Not all fish can make white fish soup, but crucian carp is the most suitable.
The second is to "hang fresh" when cooking. First, put some dry starch on the fish, which has two purposes: First, it can keep the shape of the fish intact when frying, especially the skin, otherwise it will be very disappointing if it lacks skin and meat. The second is to wrap the fish body, which can be heated evenly. When the whole fish is fried, it will be golden, some places will not be Hu, and some places are still alive. Remember to put some starch on the cut fish layer. Here are the steps:
1, fry fish. Keep the pot dry and rub it with broken ginger. Ginger juice is more conducive to maintaining the separation of fish skin and pot surface. Don't throw away ginger, we still need it! ! ) pour in about 50 grams of clear oil or peanut oil, and it doesn't matter if there is more. Scoop a spoonful of lard with a spoon to prevent it from entering the pot together. Animal fat is taboo for beauty lovers. If you can't even accept 3-5 grams, use butter instead. There is no obvious difference in taste. The main function of adding them is to hang fresh and thicken fish soup. Be sure to put one. When the oil is completely dissolved and the temperature rises to about 100 degrees, directly put the two fish into the pot in turn. Because it is covered with starch, water will not spill so much oil after a while. How's it going? You can relax your nerves when frying fish. However, it should be noted that water droplets may still explode after the fish is heated, which should not be taken lightly, especially when turning over the fish. You can turn the fish over and fry the other side in about a minute. When frying, pay attention to gently move the fish with a spatula to keep the fish perfect. When turning to the other side, you should also pay more attention to keeping the fish shape. If you are too lacking in self-confidence, I suggest you choose a flat-bottomed wok, which is easy to turn over and evenly heated. This will not hinder the quality of fish soup, but it will be a little annoying when cooking.
2. After the fish is fried on both sides, pour hot water directly into the pot from the thermos bottle, and the dosage is about 3/4 soup bowl. In short, it is just a little more than consumption. Think for yourself. The key is to use hot water, because using cold water will cause protein to contract suddenly, the fleshy fiber will become old, and the precipitation of hydrolyzed protein will become difficult, which is not conducive to the stewing of milk soup, and the taste will be greatly reduced. Remember! ! ! !
3. After adding hot water, add the ginger slices just used, and about 3-5g of auricularia auricula, onion and sugar. Cut the big red dates slightly on the side with a knife and put them in. Pay attention to sugar and red dates. Don't forget that the purpose of this collocation is not only to keep fresh, but also to consider nutrition. Don't add salt in a hurry, cover the pot and add salt after the soup is boiled. This is also an important step in hanging fresh. At this time, you can taste the taste of the soup, mainly by adjusting the salinity, and it is best to make it lighter, because the taste will be aggravated after the water is boiled.
4. Keep the fish tumbling for 20-30 minutes with strong fire to dissolve calcium, fish skin protein and fish oil in the white fish soup.
Here are four keys to staying fresh. Did you find them? Yes: 1, add lard or butter, 2, heat water to make soup, 3, add sugar and red dates, 4, add salt. Note: MSG or chicken essence is not welcome here.
The third is "early adopters" after serving. Many people think that we should eat vegetables first and then have soup. Light soup, this crucian carp soup is not like this. If you want to really appreciate the freshness of soup, you must drink it first. You can best enjoy this delicious food when you drink it while it is hot. Gami fishing is also an elegant choice. Because there is meat oil in the soup, and the fish will have a faint smell when it is slightly cold, so eat it while it is hot after serving. Because the stew time is just right, the fish is tender and the soup and meat will be delicious. Drinking soup first, by controlling the overall food intake, will also help to keep fit. Nutritious thick soup is good for the stomach and the body. Trust me, you won't regret adding that little lard.