Use lard to cook the fish soup, the soup will be particularly white

The specific method is:

1. Heat the lard, add shredded ginger and fry it Just add water.

2. Put the fish into the pot and add salt.

This method is to put the fish into the soup pot raw instead of frying. This kind of fish soup is white in color and tastes very fresh. If fried, the fish soup will not be white enough, and the umami flavor will be compromised. Many girls may say that this doesn’t smell fishy? In fact, every time I cook it, if the fish is fresh enough, I won’t even add cooking wine. People who have eaten it say it’s fresh. Adding cooking wine will destroy the aroma of the fish soup.

3. It is best to stew the fish for no less than 10 minutes, and then add some green onions and MSG.

1. When making fish soup, boil the water first and then add the fish. The fish soup will taste more delicious. If you add a few drops of milk or an appropriate amount of beer, the fish soup will be white in color, the fish meat will be tender, and the taste will be particularly good.

2. When cooking broth, if you boil the water first and then add the meat, the texture will not feel so greasy when eating; if you put the meat in cold water first, boil the pot and then simmer the meat, the meat will taste better. The nutrients inside will be precipitated into the soup, making the soup taste particularly fresh.

3. When making vegetable soup, boil the water first before putting the vegetables in, which can preserve the nutrients in the vegetables. When making soup, use an appropriate amount of water starch to thicken the soup to avoid the reduction of vitamins in the soup.

4. When using freshly slaughtered chicken to make soup, you should put it in after the water boils; when using marinated chicken to make soup, you must put it in cold water to make the soup taste fresher.

The following is how to make pickled fish

Ingredients: snakeheaded fish/sauerkraut

Preparation method: 1. Wash the snakeheaded fish and slice it into pieces Clamp the blade (two pieces connected together without peeling), marinate with salt/cooking wine/ginger and green onion juice, then add egg starch for sizing!

2. Remove the fish head and bones Stir-fry the oil in a pan and add water to stew it into a thick soup!

3. Put the sized fish fillets into a 60% hot oil pan and fry until 5% cooked and then remove it!

< p>4. Heat the pot, add oil, add ginger/scallions/chili/sichuan peppercorns/star anise/cinnamon and stir-fry, then add the chopped sauerkraut and continue stir-frying!

5. Put the stewed fish in Pour the soup into a pot with sauerkraut and bring to a boil. Place the oiled fish fillets on top and bring to a boil!

Key: Don’t leave the fish fillets in the pot for too long. , then the fish fillet will lose its tenderness!

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Boil the fish soup.

First fry the fish slightly and add ginger. Add the water and cook for ten minutes. The soup will turn milky white. Add the green onions. coriander. Then you can eat fish and drink sweets.

Bao fish soup.

Peel a papaya, remove the seeds and cut into cubes. Just clean a crucian carp, fry it a little, put it in a clay pot with the papaya and simmer it for half to two hours. The mother drinks well and produces milk.

Potato fish with pink kudzu. Crucian carp is fine, and so is dace. Peel and chop the kudzu into pieces. Wash and fry the fish. Just add a few water chestnuts (饽蒺) and simmer it for two to three hours. This soup dispels fire.

When making fish soup, you don’t necessarily have to use whole fish, you can also use fish bones. Fish sellers in the market sell grass carp bones individually. Just do the same thing as the whole fish when you sell it back.

Dish name: Multi-flavored fish soup

Cuisine: French cuisine

Characteristics: The fish is fresh and pleasant, with a strong taste and moderate sourness and hotness.

Ingredients

2000 grams of marine fish (red carp, hake, conger eel, burbot), 2 onions, 8 cloves of garlic, 1 leek, 3 tomatoes, fenugreek 5 grams, 1 root of parsley, 1 piece of bay leaf, 1 piece of spinach, 1 dried chili, 1 piece of bread, 1 cooked potato. Red sauce, saffron, salad oil, salt and pepper in appropriate amounts.

Production process

1. Remove the scales, evisceration, skinning, deboning of four kinds of fish: red carp, hake, conger eel, and burbot, and cut into pieces. Chop the onions, garlic cloves and leeks together. Heat the oil in a pan, add chopped onions, garlic and leeks, stir-fry until fragrant 2. Put the fish pieces into the pot, fry until both sides turn yellow, and drain off the frying oil. Add water, stir-fry onions, garlic and leeks, then add tomato cubes, asparagus, parsley segments, spinach, bay leaves and saffron, add salt and pepper, then add fish heads, fish bones and cover. Cook over high heat for 30 minutes.

3. Make red sauce: Pour 3 cloves of garlic and seeded chili into a mortar, then add saffron and a little salt, and grind them together into a paste; peel the cooked potatoes, crush them, put them in the mortar, and grind them while adding oil. Grind into a paste. 4. After the soup is cooked, take out the spinach and bay leaves, grind the ingredients in the pot into a puree, and then pour it into the pot. 5. Pour the soup into a soup basin and serve with red sauce and toast.

The fish soup is of course delicious if it is light. The fish soup is milky white and very delicious

Step 1: Cut a few small slits into the washed fish body, not too deep. , just cut the skin, then put a few slices of ginger in the belly and the cut slit, and then fry it in oil. Don't always turn the fish you fry until one side is golden and can be lifted up with a spatula, and then turn it over. If it can't be shoveled, don't turn it over, otherwise the fish will be fried and you won't be able to make soup. Similarly, fry the other side;

Step 2: Slowly put the fried fish into the water you have boiled, pick out the burnt ginger and throw it away, and add a few slices of fresh of ginger slices, cover the lid and cook over high heat first. After the water boils, cook slowly over low heat for about five minutes. The time should not be too long. As long as the entire fish soup turns into fragrant white, add appropriate amount of green onions, Coriander (called coriander in some places), or add a few pieces of tofu, boil it briefly and add salt, without adding any MSG, etc., it will be fine.

Remember, the salt cannot be added early, otherwise the fish will not be fresh and tender.

A little more, it would be best to add a few pieces of tofu when cooking fish. Colorful and flavorful

Miaojia fish jelly

Ingredients: 1 live fish, water tofu.

Seasoning:: appropriate amount of salt, chili powder, pepper powder, minced ginger, minced garlic, green onions, etc.

Knife shaping: Feed the live fish with pepper leaves for 3 days continuously to make the fish vomit all the internal organs in its intestines. Then dig out the gall, chop the fish into pieces and remove the fish bones.

Cooking method: boil, freeze. Rinse the pot, fill it with water, add the fish pieces, cook for 1 hour, then add the water tofu and cook for 10 minutes. Then add salt, minced ginger, green onion juice and other seasonings and cook for 5 minutes. Put it into a small wine glass and let it cool for four to five hours before it becomes fish jelly. When eating, use chili powder, pepper powder, ginger, onion and garlic to make juice and pour it on top.

Flavour characteristics: spicy and fragrant, tender and refreshing, traditional Miao dish.

Technical tips: Use low heat when cooking fish jelly, and put the fish jelly in the refrigerator in summer. The traditional way of making this dish is to boil the above ingredients together in a pot, then cut into strips after cooling and serve on a plate.

Fish jelly

Ingredients: 2 pounds of crucian carp

Additional ingredients: 5 taels of pork skin

Seasoning: sugar, salt, stock, Appropriate amount of peppercorns, ginger water, sesame oil, MSG, cooking wine, soy sauce, garlic and vinegar.

Cooking: Put a pot on the fire, add an appropriate amount of soup, add various seasonings and main and supplementary ingredients, cook on low heat for 3 hours, put it into a flat plate, cool it and put it into a small bowl. Plate, pour vinegar, sesame oil, soy sauce, minced garlic and serve.

Features: Economical and delicious, not greasy or fishy, ??transparent and bright.

How to make milky-white fish soup

Sometimes I ate fish soups such as crucian carp in milk soup, pink-skinned fish head soup, pickled cabbage and yellow croaker soup in restaurants, and the color was thick and white like milk. , and the aroma is rich and lingering after tasting it.

So I went home and learned to cook, but no matter what, I couldn't reach this level. After expert guidance, I gradually mastered the tricks. The reason was that I didn't grasp the key to making fish soup. If you can master the following six keys, the fish soup you cook will be comparable to that of a restaurant.

Key 1: The fish must be fresh, not dead or pickled.

Key 2: Fry the fish in a hot pan.

Key 3: Choose oil with high phospholipid content, preferably soybean oil. If you choose to cook it with lard, the color of the soup will be thicker and whiter.

Key 4: Use hot water to cook, not cold water.

Key 5: The firepower should be strong and the time should be long when burning.

Key 6: Add salt after the soup becomes thicker and whiter. Do not add it too early, otherwise the soup will not be white and taste delicious. (If you like, you can add a little milk, or it can be very white. Some restaurants add milk to make it so white.)

Tips for cooking fish soup

In other places I have collected some simple and practical tips in life. Let’s share the fish soup with lard, and the soup will be particularly white.

1. Heat the lard, add shredded ginger and stir-fry it, then add water.

2. Put the fish into the pot and add salt.

This method is to put the fish into the soup pot raw instead of frying. This kind of fish soup is white in color and tastes very fresh. If fried, the fish soup will not be white enough, and the umami flavor will be compromised. Many girls may say that this doesn’t smell fishy? In fact, every time I cook it, if the fish is fresh enough, I won’t even add cooking wine. People who have eaten it say it’s fresh. Adding cooking wine will destroy the aroma of the fish soup.

3. It is best to stew the fish for no less than 10 minutes, and then add some green onions and MSG.

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