How to eat crucian carp soup well and how to apply it to home cooking recipes?

Carassius auratus 1 (about 400g), 5g rice wine and soy sauce, 0g salt, 7g sugar, 0g pepper and 6g monosodium glutamate.

1 fennel, 1g sesame oil ginger juice, 10g onion, 25g soup, 500g essential oil (actual dosage is 25g). Production method: 1. Wash crucian carp, cut off the head and tail, batch it into two pieces, cut it into small pieces 5 cm square and marinate it with salt, ginger juice and wine.

Cut the onion into long sections. 2. Heat the oil pan and fry the fish pieces until they are fragrant outside and tender inside (need to be fried again).

3. Leave the bottom oil in the pot, add the shallots, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil, soak the fish pieces in the juice and drop the sesame oil, and serve. Method of making crucian carp soup: Four Seasons Cuisine/Four Seasons/Aquatic Lei Yu /87.

The best way to make crucian bean curd soup.

Crucian and Bean Curd Soup

Ingredients: 400g crucian carp and 400g tofu.

Accessories: yellow rice wine 15g, refined salt and monosodium glutamate 2g each, onion 3g, ginger 1.5g, a little water starch, and a proper amount of salad oil.

1. Cut tofu into 5 mm thick slices, soak in salt water for 5 minutes, and drain for later use.

2. Cure the scales and viscera of crucian carp with yellow wine 10 minutes.

3. Heat salad oil in the pot, saute ginger slices and fry fish on both sides.

4. Add appropriate amount of water, simmer for 25 minutes, then add tofu slices, season with a little water starch, thicken and sprinkle with chopped green onion.

Some tips

1, the freshly killed crucian carp should be cleaned when washed, and the fish belly should also be cleaned. Special attention should be paid to removing the throat teeth of crucian carp (teeth are located in the throat behind gills), otherwise the soup will smell fishy.

2. Before frying the fish, you can apply ginger juice evenly in the pot to prevent the fish skin from sticking to the pot.

3. Make crucian carp soup, stir-fry first and then cook. Pay attention to temperature control. When you start frying fish, the oil should not be too hot. Turn off the fire, gently put the fish into the pot, add the ginger slices at the same time, and then turn on the fire; After the fish is browned, turn off the heat, add cold water until the fish is submerged, add the prepared onion knots, and then boil the soup over high heat.

What is the best way to make crucian carp soup?

1。

When fishing for crucian carp, you must remove everything from your gills and stomach and wash it, especially if there is no black film in your stomach, otherwise it will smell fishy. 2。

The wrapped crucian carp should be left for a while before cooking, so that the fish (soup) made is fresh. Note: you can't put any seasoning on the fish! ! ! 3。

Take the oil out of the pot (less oil, but not too much oil). After the oil is hot, put the crucian carp into the pot (if the fire is moderate, the fish will be burnt if it is too big). When both sides of the fish turn yellow stone, cook cooking wine (or yellow rice wine), cover the pot and stew for half a minute immediately (in order to let the wine enter the fish and remove the fishy smell), and then add cold water (according to personal preference: the fish soup cooked with more water is light in color and taste). Add ginger and onion.

After the fire boils, cook it slowly with low heat (about 2 hours). 4。

Add a little salt (according to personal taste) five minutes before turning off the fire, or you can add a little less chicken essence (or not, the fish soup itself has a delicate taste). 5。

After the fish soup is ready, you'd better drink it while it's hot. You can drink white soup or put a little seasoning: sprinkle a little white pepper and chopped leek in everyone's bowl, and then add milky fish soup, which tastes very good.

Among them, the fish is edible, the meat is tender, and it has a faint fragrance and sweetness. A bowl of milky white fish soup is steaming and delicious.

This crucian carp soup has always been my favorite. I never order fish soup when I eat out, because I think the fish soup cooked outside is not made at home, and the taste of fish soup is purely monosodium glutamate, so I usually make fish soup myself, especially when I am sick (I don't want to eat), so I drink one or two bowls of fish soup, which is both nutritious and light.

But I also want to remind you: if you put tofu in fish soup, don't put frozen tofu. Because fish soup itself has no fat, and the taste of frozen tofu will affect the umami taste of fish soup itself.

I hope TZ people who like fish soup have time to try their own delicious fish soup. .

How to make crucian carp soup delicious?

Crucian carp contains comprehensive and high-quality protein, which can strengthen the elastic fiber components of the skin.

Especially for the early wrinkles caused by mental factors such as stress and lack of sleep, it has a peculiar relieving effect. 1. Crucian carp casserole: raw materials: 3 crucian carp, 200 grams of Flos Magnoliae, 2 boxes of boxed tofu and 200 grams of fresh mushrooms.

Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled pepper, 0g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine. Production method: (1) Slice the magnolia into diamonds, box the tofu, divide it into seven parts, divide the fresh shiitake mushrooms into two parts, wash them and put them in a casserole for later use.

(2) Slice ginger, garlic, onion and soaked red pepper, and cut into the shape of "horse ears". (3) Scales, gills and viscera of crucian carp are removed, fried in an oil pan until golden brown, and fished out.

(4) Put the wok on the fire, heat it with oil, add ginger and garlic slices, onion and pickled red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.

Second, the characteristic color of douban crucian carp is red and bright, the meat is tender, the taste is fresh and thick, and it is slightly sweet and sour. Raw materials: 2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g minced garlic, 50g chopped green onion, 20g Jiang Mo10g, soy sauce, sugar, vinegar, 25g Shaoxing wine, 5g wet starch15g, 2g refined salt, and fermented glutinous rice.

2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75g of oil in the pot, stir-fry Danxian watercress powder, ginger and garlic until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.

3. Put the original pot on the fire, thicken it with wet starch, pour vinegar, sprinkle chopped green onion and pour it on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials.

The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it. 3. Egg Milk Crucian Carp Soup Ingredients: 1 crucian carp, 5 Chinese prickly ash granules, 20g egg milk, ginger 1 0g onion10g, proper salt, and proper chicken essence. Preparation process1crucian carp is washed after laparotomy.

② Put the crucian carp into 30% hot oil to remove the fishy smell of crucian carp. ③ Add proper amount of water and seasoning, and simmer for 40 minutes.

(4) Adding a little egg milk when cooking can make the soup white and thick and taste better. Egg milk powder can be bought in the food market.

If you want to be more convenient and nutritious, it is also a good choice to replace egg milk powder with milk. 4. Onion-flavored crucian carp [raw material] 1 crucian carp (about 400g).

[Seasoning] Rice wine and soy sauce 5g each, salt 0.5g, sugar 7g, pepper 0. 1g, monosodium glutamate 1g. 1 fennel, 1g sesame oil ginger juice, 10g onion, 25g soup, 500g essential oil (actual dosage is 25g).

[Operating Procedure] 1. Wash crucian carp, cut off the head and tail, batch into two sections, then cut into 5 cm square pieces and marinate with salt, ginger juice and wine. Cut the onion into long sections.

Heat the oil pan, add the fish pieces and fry them until they are fragrant outside and tender inside (need to be fried again). 3. Leave the bottom oil in the pot, add the shallots, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil, soak the fish pieces in the juice and drop the sesame oil, and serve.

[Feature Comment] Onions are delicious and fragrant. Baked crucian carp soaked in onion in juice has better taste and texture than the whole grilled crucian carp.

[Tips] You need to fry again, and the onions should be fried. Five, black bean pot crucian carp soup materials: crucian carp 1, black beans 22, plum beans 22, peanuts 22, dried tangerine peel 1 crucian carp-and stomach, dehumidification, diuresis.

Black beans contain protein, fat, sugar, vitamin B 1, nicotinic acid and so on. , can nourish blood and tonify deficiency, nourish eyebrows, adjust beans and contain protein, nourish fever, promote diuresis and reduce swelling. Peanut is rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus and iron. Can be used for treating malnutrition, spleen deficiency and weak stomach, and beauty beauty.

Pericarp-can regulate medicinal properties, ventilate and strengthen the stomach, eliminate phlegm and regulate qi, relieve cough, and also dispel cold and dissipate stagnation. Practice: 1, black beans, plum beans and peanuts are washed, soaked overnight in advance and drained for later use.

2, crucian carp to dirty and scale wash. Soak the peel and remove the pulp. Put it aside.

3. Pour a proper amount of water into the pot, roll the water into the crucian carp and other materials, and simmer for 3 hours. Tip: If you can, you'd better not add salt, because salt will accumulate water.

Six, papaya lotus seed squid This soup smells sweet and has the effect of clearing the heart and moistening the lungs, strengthening the spleen and benefiting the stomach. It is a refreshing soup in dry season in autumn and winter, and it is also suitable for nourishing after common diseases are cured. Materials: papaya 500-600g (about 1), lotus seed 20g, plum bean 20g, crucian carp 1-2 (about 500-600g).

Papaya is flat and sweet, and has the functions of clearing heart, moistening lung, strengthening stomach and strengthening spleen. Generally, as a soup for female lactation, immature papaya is used. Now it is used to make soup for moistening lung and strengthening stomach, using mature papaya. Mature papaya is a kind of fruit with good color, fragrance and taste, and is known as "the king of fruits in Lingnan". Whether it is used for fruit or soup, it is considered as a good product to moisten the heart and lungs among the people. Lotus seeds are flat, sweet and astringent, enter the heart, spleen and kidney meridians, and have the functions of nourishing the heart and kidney, strengthening the spleen and astringing the intestines. "Compendium of Materia Medica" records that it can "care for the heart and kidney, thicken the stomach, strengthen the bones and muscles, make up the deficiency and benefit the eyes and ears"; Plum beans are flat in nature and sweet in taste. They enter the spleen and kidney meridians and have the functions of regulating middle energizer, strengthening spleen and benefiting stomach. Meng Ao, a famous doctor in the Tang Dynasty, thought it could "replenish the five internal organs, adjust the middle energizer and help the twelve meridians". Carassius auratus is flat and sweet, enters the spleen, stomach and intestine, and has the function of invigorating spleen and tonifying deficiency. According to "Rihuazi Materia Medica", it can "warm the middle warmer to reduce qi and make up for deficiency". When all the materials are used together, it will be moist and beneficial to the lungs, spleen and stomach.

Cooking: firstly, wash and slaughter crucian carp, remove intestines and fry them with slow fire until they are slightly yellow; Wash lotus seeds and plum beans together and soak them in water for a while; Wash papaya, peel it, cut it into pieces, then put it into a clay pot, add 2500ml of water (about 10 bowl of water), first boil it with strong fire, then simmer it for 2 hours, and add a proper amount of salt and a little oil. This amount can be used 3-4 times. Papaya, lotus seeds, plum beans and crucian carp can all be mixed with soy sauce for dinner.

7. Tofu crucian carp ingredients: 2 fresh crucian carp (about 400g), rapeseed oil 200g, tofu 1, Pixian watercress 100g, red pepper powder 50g, pepper powder 10g, pepper 5g, ginger 20g, garlic 10g. Production method: 1. Crucian carp with scales.