Yellow croaker, also called yellow croaker in Sichuan and yellow croaker in Fujian, is very high in protein. Every 100g of yellow croaker contains protein 16. 1g, which can be said to be a high-protein food. Not only that, yellow croaker also has the effects of tonifying deficiency and enhancing immunity, and its meat is fresh and tender. This is a very good nourishing food.
Huanggu fish soup
Ingredients: yellow bone fish.
Ingredients: ginger, salt and pepper.
1. First remove the internal organs of the yellow croaker, wash it with clear water several times, and wash off all the blood.
2. Cut the head of the yellow croaker in half with a knife, so that the head is easier to cook and the nutrition in the head is better distributed.
3. Make a few cuts on both sides of the fish with a knife, so that the fish is more tasty. Some shredded ginger is stuffed in the fish, which can remove fishy smell and enhance fragrance.
4, hot pot to burn oil, put the yellow bone fish in the pot to fry, don't fry for too long, almost until the fish begins to change color on both sides.
5. Pour the fried fish into the casserole, add a proper amount of warm water, and don't add cold water or boiled water, which will easily make the fish lose nutrition. Warm water is the most suitable and will not make the fish lose nutrition.
6. Cook on high fire for about 3 minutes, then simmer for about 20 minutes, then sprinkle with a little salt and pepper.
This fish soup is very delicious and nutritious in taste and meat quality. If you think it's good, remember to cook it at home.
Originally, I wanted to stew soup, but later I found that two meals were very beautiful, and a fish became a dish and a soup. In fact, what we care about is not that one dish becomes two dishes, but that this way of eating is really beautiful, the fish is tender and delicious, the fish soup is delicious and delicious, and the method is particularly simple.
Yellow croaker has many names, such as stickleback, yellow croaker, diced yellow pepper fish, yellow mulberry fish, diced yellow croaker and so on. , is a scaleless fish, tender meat, very delicious. Different places have different ways to eat, mostly braise in soy sauce, stew and braise in soy sauce. Braised and braised have different methods, so we won't discuss them today. Let's focus on the stew. To stew fish soup, we are used to frying the fish first, and then rushing into hot water to stew the fish soup to a thick white color, which looks very nutritious. In fact, this thick white soup is only emulsified with more oil, and other nutrients are not more than clear soup. From the point of view of healthy diet, it is better to drink clear soup.
Today, I stewed fish. I put the fish directly into the pot and boiled it in water. As a result, the soup was fresh and the fresh meat was delicious, which was even better than the thick white soup. Some friends will ask, is this stewed fish drinkable? Not fishy? It's really not fishy at all, it's fresh and incomparable, and it lacks the richness of oil, but it has a different flavor. In particular, stainless steel pot or casserole should be used for cooking soup, and aluminum pot and iron pot are best not used.
Ingredients: yellow croaker
Ingredients: wax gourd, tomato, Schizonepeta tenuifolia, ginger, onion and auricularia auricula.
Seasoning: cooking wine, salt, white pepper, sesame oil, Chili oil, raw vinegar.
Exercise:
About half a catty of yellow bone fish was killed by the store and cleaned at home. If you have enough time, you can soak it in light salt water for a while and then put it in a small pot. Add enough water at one time, add three peppers, a few slices of ginger and some shallots to remove the smell of pepper, but don't put too much, just three to five.
When stewing fish, prepare soup in advance, slice tomatoes, wash Schizonepeta tenuifolia, and soak black fungus. Auricularia is not necessary. I happened to have it, so I let it go. If I especially like to add it to the soup, I just need to soak it in advance.
Bring the fire to the boil and stew for 20 minutes.
The fish soup is cooked, and some fish are not very delicious. You can see that the soup is very good.
Take out the fish with a colander and put it in a big bowl.
Put chopped green onion on the fish, season with soy sauce, vinegar, Chili oil and salt, and pour half a spoonful of fish soup. Delicious cold cuts are ready.
Put the prepared dishes into the soup and cook for a few minutes.
Season with sesame oil, salt and pepper, turn off the fire and add the leaves of Schizonepeta tenuifolia, and a delicious soup will be ready.
There is rice and soup.
There's food. Eat.