Crucian carp is a common fish in inland rivers, which is famous for its rich nutrition and delicious taste. Especially crucian carp soup, the thick juice is milky white and the appetite is greatly increased. The practice of crucian carp soup is also varied. The most obvious difference is "clear soup" and "thick soup". It is difficult for friends who seldom cook fish to master the consistency of crucian carp soup. In fact, the secret of boiling is very simple. It is easy to achieve the ideal effect by controlling the heat with the principle of "big fire in thick soup, small fire in clear soup" Share the practice of thick soup today.
I have seen many kinds of crucian carp soup (milky soup), including tofu and mushrooms. I racked my brains to make the soup milky white and even put milk in it. Of course, it is entirely possible for crucian carp soup to nourish by going up one flight of stairs, but if I just want to make the soup milky white, it is enough to rely on crucian carp, and it tastes authentic and mellow. You can definitely make milky crucian carp soup without bragging for 20 minutes!
Ingredients preparation: 250g fresh crucian carp.
Seasoning: 5g salt, chicken essence 10g, 20g onion slices, ginger slices 15g, proper amount of homemade meatballs, and proper amount of edible oil (the amount of seasoning is adjusted according to the weight of crucian carp).
Specific practices:
Wild crucian carp
1: Selection of crucian carp.
Say a few more words on choosing crucian carp. Whether it is wild or domestic crucian carp, whether it is big or small, fresh crucian carp is the first choice, and its meat quality and delicious taste are the best. Frozen crucian carp can also be used, but the smell of frozen crucian carp after thawing is slightly heavier than that of fresh crucian carp. Fish's eyes are naturally white. Try not to choose crucian carp that has been separated from the flesh and blood or died for 6 hours naturally and has not been quickly frozen. The taste of crucian carp is long and complicated.
Quit crucian carp
2: quit crucian carp.
(1) The old way to resign fish scales. Put a layer of white vinegar on the belly of crucian carp, and then resign after one minute. All the fish scales will be wiped off by hand. It won't spill everywhere.
(2) Cut the gills from the fish head. If it is a small wild crucian carp, it doesn't matter to simply remove the fish head. You can also remove the fish teeth together.
(3) If there is a black film in the fish belly, it can reduce the fishy smell and make the soup more milky.
(4) The fishy lines on both sides of the belly of crucian carp should be removed. There is no need for small crucian carp, and the fishy line is very weak.
Fried crucian carp
3: Fried crucian carp.
Fried crucian carp is an essential key step in milky white soup. Oil is the representative of fat. Fish stimulates fish protein precipitation during frying, and then emulsification occurs during cooking. Then the soup turns milky white. Moreover, the operation of frying fish is a good method to enhance fragrance and remove fishy smell. (You can also fry the pepper before frying the fish, then take it out and keep the pepper oil to enhance the fragrance and remove the fishy smell. )
Mashed crucian carp
4: Stir the fish.
Use a small fire in the process of frying fish to avoid burning the pot. Crucian carp in paste pot tastes bad, which affects the color of soup.
In the process of frying fish, mash the fish as much as possible, scatter the fish, and let the fish contact with the oil to stimulate the protein precipitation in the fish to the maximum extent. Of course, if you are stewing crucian carp, you can omit this step and fry both sides thoroughly. After all, there is so much meat. Unfortunately, the pestle is broken.
pour/throw cold water on
5: Is the fish poured with cold water or hot water?
I have seen many tips, tricks, exclusive tips and so on for making crucian carp soup. It is said that if crucian carp soup is milky white, it is necessary to heat the water. Actually, it is not. It is no problem to add cold water. The second key to milky white soup is to cook fish soup on the fire. No matter how crucian carp is operated, if it is stewed fish soup, it will basically get a bowl of clear soup with sporadic oil floating on it. When the fire temperature is high, the tumbling process is beneficial to the fusion of protein, water and oil in the pot.
Add an appropriate amount of cold water, the amount of water is about 3 times that of fish, and add onion and ginger slices.
Fire cooking
6. Make a pot of stinging crucian carp soup.
Cover the lid during cooking to reduce water loss. Boiling for about 15 minutes is basically the effect of the above picture. Stir the process a few times to prevent the bottom of the pot from burning. Finally, after stirring, add appropriate amount of salt and chicken essence to taste.
filter residue
7: filter residue.
Cooked crucian carp soup can't be drunk immediately, so it needs to be filtered twice to remove hard bones and bones. In this way, you get a bowl of milky delicious crucian carp soup. Is it simple? Not ugly?
Simple skills and detailed steps, I'm not afraid to do it badly anymore.
Crucian carp meatball soup
8: Crucian carp meatball soup.
When I drink crucian carp soup, I usually eat it with pork balls. The flavor of pork balls and crucian carp soup just matches, which improves the overall level. A bite of meat, a bite of soup, it's delicious! And old people and children like it very much!
Summary points:
1: Select fresh crucian carp.
2. Quit crucian carp and remove some fishy parts. The fish head has teeth, and the belly has a black membrane and a fishing line.
3: fry the crucian carp thoroughly, but you can't fry the fish in the pot. So try to fry it with a small fire.
4: At first, you can pour cold water or boiling water into the pot, so you don't have to struggle.
5: The cooking process must be on fire. (15 minutes -20 minutes) The soup is completely milky white.