Recommended carp and winter melon soup, light nutrition also helps to lose weight.
Carp and wax gourd have the effects of strengthening the spleen and stomach and benefiting water, which are especially suitable for pregnant women and fat people who want to get rid of dampness.
How to stew a pot of milky white crucian carp soup to make the soup tender and tasteless?
First of all, if you want to buy live fish now, a fresh word is half the battle. When stewing, you don't need to let go of too many condiments, especially peppers. Zanthoxylum bungeanum has a strong pungent taste, which not only has no fishy smell, but also inhibits the original pure umami taste of fish. The more stewed, the more fishy it is. The thick white can't be stewed, and the whole pot of fish soup will taste bad.
Then, the fishy tendons on the carp should be removed. On the back of a fish, there are white bands like tendons, one on each side. Experts say this is the organ when the fish feels the current. I heard from my mother-in-law that this is called fishing line. There is no earthy smell after being pulled out, and the meat is tender and the soup is fresh.
Also, the black film in the fish belly must be cleaned up. Some people say that it is the most fishy and earthy part of fish, or a collection of various harmful substances and dirt, which should be cleaned up.
The highest level of cooking fish soup is high-quality protein as white as milk. Only fish fried on both sides can cook this color. After frying, heat and boil, and generally you can cook a milky white soup. I don't know why, it is rare to cook directly without frying.
Finally, don't cover the pot when stewing fish soup. Don't stew it, it will make the fishy smell evaporate as much as possible. Don't stew for more than twenty minutes, just be cooked and tender.
Carp and winter melon soup
Ingredients: 65438 carp +0, half a small wax gourd.
Ingredients: 4 slices of ginger, rice vinegar 1 spoon, salt 1 spoon, 2 parsley.
Practice: 1. When buying carp, please ask the seller to help clean the scales, viscera and gills, take them home to remove the black film and all the remaining viscera in the fish belly, and then rinse them repeatedly.
2. Put a flower knife on each side of the washed carp. On the cross section, you will see a small white spot in the middle of the fish, which is the fishy line of the carp.
3. Press the white spot with your nails and slowly pull out the white tendon. It won't break easily with a light pull. Even if you don't play with a flower knife, you can pull it out completely.
Fish have fishy tendons on both sides, so you can pull them out one by one. It is said that fish soup will be more delicious when pulled out.
5. Add some oil to the non-stick pan, add the dried carp, fry on low heat for one minute, then turn over with a shovel and fry for another minute. You don't need to fry the soup, just fry the skin on both sides a little.
6. Add enough hot water, then add melon slices and ginger slices, and cook over high fire without covering the lid, so that the fishy smell will be emitted.
7. After boiling, turn to medium heat. Boil for about 5 minutes, and the color will be milky white. Then, while cooking, skim off the floating foam and the oil flowers floating on it.
Cook 15 minutes until the soup reaches the desired concentration, then add salt and a little rice vinegar, mix well, then turn off the heat and sprinkle with coriander after serving.
Tip: If you want to fry the fish completely and beautifully, you'd better use a non-stick pan. If you use the right pot, you can fry it without breaking the skin.
If the fish tastes weak, take it out and put it on a plate, drizzle it with soy sauce and rice vinegar, and then drizzle it with some Chili oil, which will be delicious.
Fried fish, the best non-stick effect and cheap price, when a few medical stone pots ~
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