The first step: cut the washed fish into several small mouths, not too deep, just cut the skin, then put a few slices of ginger in the belly and slit, and then fry it. You can't always fry your fried fish until golden. You can use a spatula and turn it over. If you can't shovel, you can't turn it over, or fried fish can't make soup. Similarly, fry the other side;
Step 2: slowly put the fried fish into your boiling water, pick out the burnt ginger and throw it away, then put some fresh ginger slices, cover the pot with high fire, and simmer for about five minutes after the water boils. Don't take too long, just see the whole fish soup turn fragrant and white, add appropriate amount of onion and alfalfa (some places are called coriander), or add a few pieces of tofu, slightly.
Remember, you can't put the salt early, or the fish won't be tender.
Add a little more, and add some tofu when cooking fish. That's the best. Colored and tasteful.
Roll fish soup.
Fry the fish a little and add ginger. Then let the water boil for ten minutes, and the soup will be milky white. Add onion and coriander, and you can eat fish and drink sugar.
Cook fish soup.
Peel a papaya, remove seeds and cut into pieces. Wash crucian carp 1 strip, stir-fry it a little, and cook it with papaya in the casserole for half to two minutes. The parturient can drink well and milk.
Stewed fish with pueraria lobata. Crucian carp can do it, and so can shad. Peel and chop Radix Puerariae. Wash the fish and fry it. Add three or more horseshoes and cook for two to three minutes. This soup can clear the fire.
Fish soup sometimes doesn't have to be whole fish, but fish bones can also be used. Grass carp bones are sold separately in the market. Just sell it back like a whole fish.
Question 2: What fish is better for fish soup? Crucian carp is the first choice for cooking fish soup. Followed by perch.
Sauerkraut and yellow croaker soup has a unique flavor and is very delicious.
Carp, mullet and salmon are also commonly used as fish soup.
Question 3: What fish is the best for fish soup? There is no consistent answer to this question, because everyone has different preferences. Some people like crucian carp soup, some people like silver carp soup and some people like black fish soup.
Question 4: What fish is the best for making fish soup with milk? What are the benefits of crucian carp?
You can put milk.
The practice of milk crucian carp soup (soup porridge recipe) Ingredients: one crucian carp. Ingredients: milk, salad oil, onion, ginger, salt. Method 1. Take the oil pan, put the crucian carp in the fire and fry the surface slightly; 2. Pour half a pot of water into the soup pot to boil; 3. Put the crucian carp in a pot and cook it with high fire; 4. After the water is boiled, change to low heat and simmer slowly, and add ginger slices; 5. When the fish soup is fragrant and the soup is milky white like milk, pour some sugar-free milk; 6. Sprinkle chopped green onion and add some salt before cooking. Secret 1. When frying crucian carp, only lightly fry the surface. Never fry crucian carp too well, which will affect the taste. 2. Before pouring the milk, if the soup is still transparent, it means that it needs to be cooked for a while. Tell me this dish is really like a milk bath, and fish soup is cooked like milk. The main function of milk here is to remove fishy smell. It's fish, which has a little taste, but with the blending of milk, not only the taste has changed, but also the color is much more pleasing to the eye.
Question 5: What fish is the best for fish soup? Carassius auratus, commonly known as Carassius auratus seeds, is delicious, tender and extremely delicious. Crucian carp has extremely high nutritional value, characterized by comprehensive nutrition, high sugar content and low fat, so it tastes fresh and not greasy, and it feels a little like My Sweetie.
Protein contained in crucian carp is of high quality, complete and easy to digest and absorb, which is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular consumption can supplement nutrition and enhance disease resistance. Carassius auratus has the effects of invigorating spleen, promoting diuresis, harmonizing middle warmer, stimulating appetite, promoting blood circulation, dredging collaterals, warming middle warmer and lowering qi. It has a good nourishing and dietetic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. People often stew crucian carp soup for postpartum women, which can not only replenish deficiency, but also nourish and promote lactation. Congenital deficiency, acquired disorder, and weakness after surgery and illness, it is very beneficial to eat some crucian carp often. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can also eat it regularly to supplement nutrition and enhance disease resistance. Crucian carp seeds can nourish liver and improve eyesight, and crucian carp brain has the function of strengthening brain and improving intelligence.
Everyone is very suitable for eating. There is a cloud in the medical code: "It has nothing to do with the disease, this is the only fish that can be eaten regularly."
Steamed or boiled soup has the best nutritional effect; If fried, the above effect will be greatly reduced. Dieting is best in winter. Usually crucian carp and stewed tofu are the best nutrition. The content of cholesterol in caviar is high, so middle-aged and elderly people and people with hyperlipidemia and high cholesterol should avoid eating it.
Question 6: What fish makes the best fish soup? Anyway, fresh things like fish are delicious no matter how they are cooked.
1, fish head tofu soup
Wash the first silver carp in the Great Lakes, divide it into two parts, add onion, ginger, clear water and seasoning, first boil it with strong fire, skim off the floating foam, then cook it with slow fire for two hours until it is as white as milk, then add tofu blocks and cook for a while.
Put some lettuce in the pot.
The fish is tender and smooth, and the modesty of tofu and lettuce is very comfortable to drink.
2. River crucian carp soup
Take a fish weighing more than half a catty, fry both sides in an oil pan, add ginger and onion, and sprinkle with some shrimp skin, yellow wine and ham.
Simmer for an hour until the soup is milky white. Sprinkle some chopped green onion when serving, which is pleasing to the eye.
Tip: If time is short and the soup is not full, you can quietly add some coffee partners, and you can immediately confuse the real with the fake. )
Put some radish in the pot in winter, it tastes better and has a peasant flavor.
3. Fish head vermicelli soup
Wash the first silver carp in the Great Lakes, split it in two, fry three or five small peppers, fry two or three garlic, and then push the fish head into the pot. When the fish head is golden yellow, add onion and ginger seasoning and water, then add some soy sauce and light soy sauce, and a little sugar.
Stew until the soup is red and bright, push in the vermicelli, take out the pan and sprinkle some garlic leaves.
The fish is delicate, the skin is elastic, and the soup is spicy and delicious, but it doesn't flush the throat and is absolutely appetizing.
4. Shrimp and firewood soup
Although shrimp and fish are small, it is a great comfort to live in the plain cold after being dried with heavy salt and fried.
Buy three or four strips of fresh shrimp firewood, stir-fry, add water, onion ginger, yellow wine, seasoning, a little sun, and cook over high fire for more than ten minutes.
The fish is fresh and tender, the soup is milky white, cheap and good, and it has a strong taste at home.
5, saury bamboo shoot soup
Wrap two or three swordfish in gauze and cook until rotten. Take out the fish bones, add seasonings such as onion, ginger, yellow wine, etc., then add bamboo shoots and peeled radish to cook slightly, and pour a little lard when taking out the pot. It tastes fresh.
6, eel shredded egg soup
Wash the bones of Monopterus albus, put them in a casserole, add one garlic, one onion and one ginger, pour two or two pieces of yellow wine, add enough water, hang them on slow fire for eight hours, then take out the broken bones of Monopterus albus, and keep the soup. The next day, burn the fish fillet preserved egg soup, or cook the shredded egg soup of Monopterus albus, and sprinkle with a proper amount of coriander powder, which is delicious.
7, coriander yellow croaker soup
Six or seven small yellow croaker, blanch in boiling water and scrape the fish off with chopsticks for later use.
Heat the pan, pour a little oil, stir-fry shallots and ginger, add the soup cooked with mussels and fish bones the night before, add scallops or scallops, add some minced chicken feathers, push the fish in after boiling, then beat an egg, thicken it, put it in a sea bowl, sprinkle with minced coriander and ham, and sprinkle with a little pepper. It's very delicious.
The key to this soup is thickening, not too thick easily. If it is thick, it will be like paste and will not agglomerate. It is not easy to be too thin, and it has no shape like juice.
Thin and thick, smooth and tender, moist and cool.
8. Sliced black fish soup
Slice the middle section of snakehead, cook the head and tail of snakehead into the original soup, and then soak the fillets in the soup.
Fish soup is fresh, fish is tender and nutritious.
9. Milk crucian carp soup
Materials:
2 crucian carp (about 300g) and a small piece of ginger.
Ham 15g, cooked bamboo shoots 15g, milk 1 cup,
Onion 1 root, bean sprouts 15g, 2 mushrooms.
Seasoning:
Appropriate amount of salt and monosodium glutamate, 1 tablespoon of wine, a little sugar,
Soup 1 big bowl
Basic elements:
1, the chopped green onion stems turn yellow after cooking, and take them out.
2. Boil the milk until it boils.
Exercise:
1. Wash crucian carp and bean sprouts respectively, slice mushrooms and bamboo shoots, cut ham into fine powder, cut onion into powder and segments respectively, grind ginger into juice and cut into coarse powder, and pour milk into a cup for later use.
2. Cook the crucian carp in boiling water for 4-5 minutes.
3. Except milk and minced ham, all the ingredients and seasonings are cooked in the pot, and then the milk and minced ham are poured in before cooking.
Question 7: What kind of fish is good for making fish soup? If you like thick soup, use fish such as grass carp, fry them in oil first, and then cook them.
If you like clear soup, you can consider perch, separate the bones of perch from the meat on both sides and slice the fish;
Boil the water in the soup pot, add some oil, and put the fish bones in the pot first. When the soup is slightly white, take out the fish bones, put a few pieces of meat (to remove fishy smell), then put the sliced bass meat in a pot and cook it, and finally add seasonings: shredded ginger, salt, monosodium glutamate, pepper and coriander.
(Small perch can only cook about 2 bowls of soup, so pay attention to adjust the amount of water according to the size of the fish; It is best not to add water or pour out the soup during the boiling process, which will affect the umami taste of the soup. )
Question 8: What fish should be used to make fish soup? Anyway, fresh things like fish are delicious no matter how they are cooked.
1, fish head tofu soup
Wash the first silver carp in the Great Lakes, divide it into two parts, add onion, ginger, clear water and seasoning, first boil it with strong fire, skim off the floating foam, then cook it with slow fire for two hours until it is as white as milk, then add tofu blocks and cook for a while.
Put some lettuce in the pot.
The fish is tender and smooth, and the modesty of tofu and lettuce is very comfortable to drink.
2. River crucian carp soup
Take a fish weighing more than half a catty, fry both sides in an oil pan, add ginger and onion, and sprinkle with some shrimp skin, yellow wine and ham.
Simmer for an hour until the soup is milky white. Sprinkle some chopped green onion when serving, which is pleasing to the eye.
Tip: If time is short and the soup is not full, you can quietly add some coffee partners, and you can immediately confuse the real with the fake. )
Put some radish in the pot in winter, it tastes better and has a peasant flavor.
3. Fish head vermicelli soup
Wash the first silver carp in the Great Lakes, divide it into two parts, fry three or five small peppers, fry two or three garlic, and then push the fish head into the pot. When the fish head is golden yellow, add onion and ginger seasoning and water, then add some soy sauce and light soy sauce, and a little sugar.
Stew until the soup is red and bright, push in the vermicelli, take out the pan and sprinkle some garlic leaves.
The fish is delicate, the skin is elastic, and the soup is spicy and delicious, but it doesn't flush the throat and is absolutely appetizing.
4. Shrimp and firewood soup
Although shrimp and fish are small, it is a great comfort to live in the plain cold after being dried with heavy salt and fried.
Buy three or four strips of fresh shrimp firewood, stir-fry, add water, onion ginger, yellow wine, seasoning, a little sun, and cook for more than ten minutes.
The fish is fresh and tender, the soup is milky white, cheap and good, and it has a strong taste at home.
5. Kung Fu Fish and Bamboo Shoot Soup
Wrap two or three swordfish in gauze and cook until rotten. Take out the fish bones, add seasonings such as onion, ginger, yellow wine, etc., then add bamboo shoots and peeled radish to cook slightly, and pour a little lard when taking out the pot. It tastes fresh.
6, eel shredded egg soup
Wash the bones of Monopterus albus, put them in a casserole, add one garlic, one onion and one ginger, pour two or two pieces of yellow wine, add enough water, hang them on slow fire for eight hours, then take out the broken bones of Monopterus albus, and keep the soup. The next day, burn the fish fillet preserved egg soup, or cook the shredded egg soup of Monopterus albus, and sprinkle with a proper amount of coriander powder, which is delicious.
7, coriander yellow croaker soup
Six or seven small yellow croaker, blanch in boiling water and scrape the fish off with chopsticks for later use.
Heat the pan, pour a little oil, stir-fry shallots and ginger, add the soup cooked with mussels and fish bones the night before, add scallops or scallops, add some minced chicken feathers, push the fish in after boiling, then beat an egg, thicken it, put it in a sea bowl, sprinkle with minced coriander and ham, and sprinkle with a little pepper. It's very delicious.
The key to this soup is thickening, not too thick easily. If it is thick, it will be like paste and will not agglomerate. It is not easy to be too thin, and it has no shape like juice.
Thin and thick, smooth and tender, moist and cool.
8. Sliced black fish soup
Slice the middle section of snakehead, cook the head and tail of snakehead into the original soup, and then soak the fillets in the soup.
Fish soup is fresh, fish is tender and nutritious.
9. Milk crucian carp soup
Materials:
2 crucian carp (about 300g) and a small piece of ginger.
Ham 15g, cooked bamboo shoots 15g, milk 1 cup,
Onion 1 root, bean sprouts 15g, 2 mushrooms.
Seasoning:
Appropriate amount of salt and monosodium glutamate, 1 tablespoon of wine, a little sugar,
Soup 1 big bowl
Basic elements:
1, the chopped green onion stems turn yellow after cooking, and take them out.
2. Pour the milk and cook it.
Exercise:
1. Wash crucian carp and bean sprouts respectively, slice mushrooms and bamboo shoots, cut ham into fine powder, cut onion into powder and segments respectively, grind ginger into juice and cut into coarse powder, and pour milk into a cup for later use.
2. Cook the crucian carp in boiling water for 4-5 minutes.
3. Except for milk and minced ham, all the ingredients and seasonings are cooked in the pot, and then the milk and minced ham are poured in before cooking.