Protein Fish Soup is especially suitable for mental workers who have difficulty falling asleep due to nervousness and pressure. Drinking a bowl of fish soup before going to bed can not only supplement calcium, but also significantly improve the quality of sleep. The cholesterol contained in fish soup is only 1/5 or even1/3 of that of livestock and poultry, especially fish soup contains a large number of bioactive substances, which can effectively prevent insomnia and cardiovascular diseases.
Carassius auratus has the effects of invigorating qi and spleen, clearing away heat and toxic materials, dredging the pulse and promoting lactation, promoting diuresis and reducing swelling. "Herbal Classic Shu" says that "crucian carp can be seasoned to fill the intestines, which is not harmful to diseases, and it is the only fish that can be eaten regularly". The nutritional characteristics of crucian carp are comprehensive nutrients, high sugar content and low fat. It is rich in protein, vitamins, trace elements and amino acids necessary for human body, so it tastes fresh and tender, not greasy, and it feels a little like My Sweetie. Eating crucian carp regularly can not only keep fit, but also reduce obesity, help to lower blood pressure and blood lipid, and prolong life. Maternal consumption of crucian carp can not only increase nutrition, but also effectively promote lactation. Crucian carp meat can also prevent and treat arteriosclerosis, hypertension and coronary heart disease, and has the effect of lowering cholesterol, which is especially suitable for middle-aged and elderly people and obese people.
Carassius auratus contains a lot of protein and a special unsaturated fatty acid. This unsaturated fatty acid can reduce the viscosity of our blood very well, and has a good preventive effect on sudden heart attacks and myocardial infarction that may occur in our hearts!
Of all the fish we eat, only crucian carp directly passes through the large intestine, so it is a good diet therapy for those who have a bad stomach and diarrhea when eating easily, and it is also very helpful for nourishing the stomach.
Vitamin A contained in crucian carp is good for our eyesight, vitamin B2 is good for our skin, and zinc is good for our intellectual development!
Question 2: What kind of fish is better for fish soup? Crucian carp is the first choice for cooking fish soup. Followed by perch.
The soup of pickled cabbage and yellow croaker has a unique flavor and is very delicious.
Carp, mullet and salmon are also commonly used as fish soup.
Question 3: What fish makes the best fish soup? Whatever, 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, split it, add onion and ginger, clean water and seasoning, first boil it over high heat, skim off the floating foam, then simmer for two hours, boil it as white as milk, add tofu blocks and cook for a while.
Add a few slices of lettuce to the pan.
The fish is tender and smooth, and the modesty of tofu and lettuce makes it very comfortable to drink.
2. River crucian carp soup
Take a fish of more than half a catty, fry it on both sides in the oil pan, add ginger and scallions, and sprinkle some dried shrimps, yellow wine and ham.
Simmer for an hour until the soup is milky white, and sprinkle some chopped green onion when serving, which is pleasing to the eye.
Tip: If you are pressed for time and the soup is not full of color, you can quietly add some coffee partners, and you can immediately confuse the real with the fake. )
In winter, put some radishes in the pot, which tastes better and has a peasant flavor.
3. Fish head vermicelli soup
Wash the first silver carp in the Great Lakes, split it, stir-fry three or five small peppers, stir-fry two or three garlic, then push the fish head into the pot. When the fish head is golden yellow, add onion and ginger to taste and water, and 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 pot and sprinkle some garlic leaves.
The fish is delicate, the skin is elastic, and the soup is spicy and fresh, but it doesn't flush the throat and is absolutely appetizing.
4. Shrimp and firewood soup
Although the shrimp and fish are small, it is a great comfort to live in plain cold after being dried with heavy salt and fried in oil.
Buy three or four strips of fresh shrimps and firewood, fry them, add water, onion ginger, yellow wine, seasoning and a little kai yang, and cook for more than ten minutes.
The fish is fresh and tender, the soup is milky white, cheap and good, and the taste is strong at home.
5, saury and bamboo shoots soup
Wrap two or three swordfish in gauze and cook until it is rotten. Take out the fish bones, add onion, ginger, yellow wine and other seasonings, then add bamboo shoots and peeled radish to cook a little, and pour a little lard when taking out the pot. The taste is fresh.
6, shredded eel and egg soup
Wash a handful of Monopterus albus bones, put them in a casserole, add one garlic, one onion, one ginger, pour two taels of yellow wine, add enough water and hang them on slow fire for eight hours, then take out the broken Monopterus albus bones, keep the soup, burn the fish fillet preserved egg soup the next day, or cook the shredded Monopterus albus egg soup, sprinkle with appropriate amount of coriander powder, which is delicious.
7, coriander yellow croaker soup
Six or seven small yellow croaker, blanch in boiling water and scrape off the fish with chopsticks for later use.
Heat the pot, pour a little oil, stir-fry chives and ginger, add the soup boiled with mussels and fish bones the night before, add the scallops or scallops, add some minced chicken feathers, boil and push in the fish, then beat an egg, thicken it, put it in a sea bowl, sprinkle with minced coriander and ham, and sprinkle with a little pepper, which is very delicious.
The key to this soup is thickening, which is not easy to be too thick. If it is thick, it will be like paste, so it will not agglomerate. It is not easy to be too thin, and it is like juice and has no shape.
Thin and thick, smooth and tender, moist and refreshing.
8. Sliced black fish soup
Slice the middle section of snakehead, cook the fish head and tail into the original soup, and then soak the fish fillets in the soup.
Fish soup is fresh, fish is tender and nutritious.
9, milk soup crucian carp
Materials:
2 crucian carp (about 300g), a small piece of ginger,
Ham 1 5g, cooked bamboo shoots15g, milk1cup,
Onion 1 root, bean sprouts15g, 2 mushrooms.
Seasoning:
Appropriate amounts of salt and monosodium glutamate, wine 1 tablespoon, a little sugar,
Broth 1 big bowl
Essentials:
1, chopped green onion stems turn yellow after cooking, and fish them out.
2. After pouring the milk, it will be cooked until it is boiled.
Practice:
1, crucian carp and bean sprouts are washed respectively, mushrooms and bamboo shoots are sliced, ham is cut into fine powder, onion is cut into powder and segments, ginger is ground into juice and cut into coarse powder, and milk is poured into a cup for later use.
2. Boil crucian carp in boiling water for 4-5 minutes.
3. Except for milk and minced ham, all the materials and seasonings are boiled in the pot, then poured in milk and minced ham and boiled again.
Question 4: How to make fish soup? What kind of fish should I use? Hello, the crucian bean curd soup is delicious. The method is as follows:
Ingredients: 250 grams of tofu, 500 grams of crucian carp and 75 grams of lean pork.
Accessories: 50 grams of leek,
Seasoning: 75g lard, 0/5g scallion/kloc-,5g ginger, 5g white garlic, 20g cooking wine, 5g salt and 2g monosodium glutamate.
method of work
1. Wash the tofu, cut it into long squares with the size of three or four centimeters, and scald it with boiling water;
2. Wash the leek and cut it into 1 cm long sections;
3. Wash the onion, cut 5g into powder,10g into sections;
4. Wash ginger, 2 grams of minced, 3 grams of sliced;
5. Scales and viscera of crucian carp are removed, washed and covered with flower knives on both sides;
6. Chop pork into stuffing, stir well with chopped green onion, Jiang Mo, salt 1 g, and 5 g of cooking wine, and then fill it into the fish belly;
7. Put oil on the fire, heat it to 60% to 70%, add crucian carp, fry until both sides are stiff and slightly yellow, cook cooking wine, add fresh soup, onion slices, ginger slices and garlic slices, boil for about 5 minutes with high fire, add tofu blocks, and stew over medium fire. When the fish is tender, add salt, monosodium glutamate and leek slices, and the soup can be eaten out of the pot.
Tips
Food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
Question 5: What kind of fish is the best for fish soup? How to cook? Of course, the fish soup is light and delicious. The fish soup is milky white and very delicious.
The first step: cut the washed fish into several small mouths, not too deep, just cut the skin, then put a few pieces of ginger in the belly and the cut seam, and then fry it with oil. You can't always turn the fish you fry until it is golden. You can shovel it with a spatula and then turn it over. If you can't afford to shovel it, you can't turn it over, otherwise the fried fish will not be able to make soup. Similarly, fry the other side;
Step 2: slowly put the fried fish into your boiled water, pick out the burnt ginger and throw it away, then put a few fresh ginger slices, cover the lid with high fire, and cook slowly with low fire for about five minutes after the water boils. The time should not be too long, as long as you see that the whole fish soup turns fragrant white, add appropriate onions and alfalfa (called coriander in some places), or add a few pieces of tofu, slightly.
Remember, salt can't be put in early, or the fish will not be tender.
Add a little more, and add a few pieces of 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 more than ten minutes, and the soup will be milky white. Add onion and coriander, and you can eat fish and drink sugar.
Boil fish soup.
Peel one papaya, remove seeds and cut into pieces. Wash one crucian carp, fry it a little, and put it in a sand pot with papaya for half to two minutes. The parturient drinks well and milks.
Braised fish with pueraria lobata. Crucian carp can be used, as can mud carp. Peel pueraria lobata and chop it into pieces. Wash the fish and fry it. Add three or more horseshoes and cook for two to three minutes. This soup will 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 do the same as whole fish when you sell them back.
Question 6: What are the benefits of drinking fish soup? Brain tonic and immunity enhancement. Fish soup is rich in protein and drinks a lot of nutrients. If you are afraid of being fat and want to have good skin, you can drink fish soup!
Question 7: What kind of 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, which is characterized by comprehensive nutrients, high sugar content and low fat, so it tastes fresh and tender, not greasy, and has a little My Sweetie feeling.
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 and dredging collaterals, and 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 tonify deficiency, but also nourish lactagogue. Congenital deficiency, acquired disorder, and the weak 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. Carassius auratus seeds can nourish the liver and nourish the eyes, and Carassius auratus brain has the function of strengthening the brain and improving intelligence.
Everyone is very suitable for eating. There is a cloud in the medical code: "It has nothing to do with illness, and this is the only fish that can be eaten regularly."
Steamed or boiled soup has the best nutritional effect; If fried, the above effects will be greatly reduced. Dieting is the best in winter. Usually, crucian carp and tofu with stew soup are the best nutrition. The cholesterol content in caviar is high, so middle-aged and elderly people and those with hyperlipidemia and high cholesterol should avoid eating.
Question 8: How to make the best fish soup? If it's for health, just add onion and ginger, and nothing else.
When the pot is dry, wipe the pot with ginger, and wipe the bottom where the fish can touch it.
When it's very hot, pour the oil. (Lard is more fragrant, but vegetable oil is ok, which doesn't have much influence.) Put the fish in, fry it in the middle of the fire (that is, cool the oil in a hot pot), don't move it in the middle, and change the oil to a small fire later. Fry until the skin of the fish is hard, and then turn it over. If it is turned over early, it will easily break. Be careful not to burn it, so change the heat. Don't fry it, just yellow or golden skin.
All the above steps are to keep the fish skin intact without touching the pot.
It's not good to move the fish to a casserole with boiling water, which is boiling water, and there is cold water upstairs.
You don't need a casserole, you can just add boiling water to the fish frying pan. There must be enough water, and no water can be added in the middle, which will affect the taste of the soup.
Add ginger slices with onion, put more, and cut them bigger, so that they can be easily taken out when eating.
When the fire is boiling, change it to the smallest fire. The longer the time, the better. Don't open the lid in the middle, the soup will be white and thick.
As for the time, it's better to take longer. If you want to eat fish, it will take 20 minutes to half an hour (don't add too much water to avoid the soup being too thin). If you want to drink soup, the fish will be completely crisp in an hour, but the soup is very fresh.
It is not good to season before drinking, and put salt first. Sprinkle some chopped green onion and white pepper to taste better ~
Fry it, the fish will not smell so bad, and the soup is still delicious. Onion and ginger also remove fishy smell. Cooking wine is unnecessary, which affects the taste of soup.
Question 9: What are the benefits for women to drink fish soup? It is rich in protein and a lot of nutrients. If you are afraid of being fat and want to have good skin, you can drink fish soup.
Question 10: What are the benefits of drinking fish soup? But I still want to answer your question; 5 or even1/3! The deeper the wrinkles on people's brains, the smarter they are, the uglier they are, and the smarter they are. Although I don't like fish, phosphorus is also needed for brain development. Fish will make your brain develop well.
Fish soup contains a lot of phosphorus, especially fish soup contains a lot of bioactive substances, which is helpful for bone healing. The cholesterol harmful to human body contained in fish soup is only 1/ of livestock and poultry! Protein Fish Soup is especially suitable for those mental workers who have difficulty falling asleep because of nervousness and pressure. Drinking a bowl of fish soup before going to bed not only supplements calcium, but also obviously improves the quality of sleep.