How to remove the fishy smell of crucian carp soup
1. If it's a whole fish stew, fry the fish in oil, add ginger and cooking wine, stir-fry until fragrant, then add cold water (you can add your favorite ingredients), and bring to a boil. Before boiling, don't flip the fish casually, then turn to low heat and cook slowly until the soup turns white, add some vinegar, season with salt and chicken essence, and sprinkle with chopped green onion.
2. If it is fish fillet soup, you need to prepare a proper amount of ginger slices and cooking wine. First, stir-fry ginger slices in oil, add a little cooking wine, pour a proper amount of cold water to boil, and then add fish slices to cook.
If there is no ginger at home, you can use coriander instead. Fry the fish until both sides are slightly yellow. After boiling in cold water, put a few parsley in, remove the parsley and then take it out of the pot. Friends who like coriander can also leave coriander.
4, boiled fish soup can add some ingredients in moderation, especially mushrooms have the effect of enhancing fragrance and refreshing. Among them, Pleurotus eryngii meat is thick and crisp, and it can be cooked together in fish soup, and it can also emit a faint almond fragrance, which is also a very good choice.
Because the essence of fish lies in fish brain, if you want to drink delicious fish soup, you should treat it well. Generally, the fish head should be fried first to avoid the loss of nutrients in the fish brain. After taking out the fish head, split it in the middle with a knife, then put it in a pot, boil it over high fire and cook the fish brain. The fish soup cooked in this way is mellow and nutritious without fishy smell.
6. Before frying fish, put oil in a hot pot and stir-fry star anise, which can remove fishy smell and enhance fragrance, and make the fish soup more fragrant.
How long is the best cooking time for crucian carp soup?
After the fire comes to a boil, cook for another 5 minutes and simmer for 10 minutes. The crucian carp soup made in this way is delicious and nutritious.
The steps are as follows:
1, buy two fresh-killed crucian carp, the size should be moderate. When washing, wash all the fish scales and the fish belly to avoid the fishy smell of the soup.
2. After washing, smear appropriate amount of salt on the fish and marinate for ten minutes; Prepare three shallots, wash them and tie them for later use; Cut some ginger slices (according to the size and number of fish).
3. Spread the ginger juice evenly in the pot (to prevent the fish skin from sticking to the pot), pour the salad oil and light it; Oil should not be too hot. Turn off the fire, gently put the fish into the pot, and add the ginger slices at the same time, and turn off the fire.
4. Fry until the fish skin is slightly golden, and gently turn the fish over to slightly golden; In the process of frying, pay attention to turning over the pan to make the fish fry evenly.
5, turn off the fire, add cold water until the fish are submerged, add the prepared onion knots, and open the fire to boil; Turn the fish over and cook for another five minutes, add appropriate amount of salt and continue to cook until the soup is milky white; Add monosodium glutamate and cook for ten minutes.
At the same time, prepare the ingredients for eating fish: pour a little vinegar dipped in fish into a bowl, add a little salt, sugar and monosodium glutamate, and stir well. Put the fish in a big bowl alone, and the crucian carp soup in a soup bowl; Dip the fish in the ingredients and drink the soup immediately.
Cooking tips
1, when frying fish, you must put less oil to avoid mixing soup.
When the fish soup is not stewed, it is best not to put salt. Otherwise, it will cause fish to coagulate protein and the soup is not easy to stew.
Nutritional efficacy
1, Carassius auratus has the effects of invigorating qi and strengthening spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation, and regulating hernia, and can be used for treating deficiency-cold of spleen and stomach, anorexia, dyspepsia, vomiting, hypogalactia, thirst-quenching and drinking water, and small intestinal hernia.
2. The protein contained in crucian carp is of high quality and complete, and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance, and patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat it regularly.
3, suitable for people with chronic nephritis edema, ascites due to cirrhosis and malnutrition edema; Suitable for pregnant women with postpartum milk deficiency; Suitable for people with weak spleen and stomach and unhappy diet; Suitable for children in the early stage of measles, or those who have not passed measles quickly; Suitable for patients with hemorrhoid bleeding and chronic dysentery; It is not advisable to eat more during a cold and fever.
Dietary taboo
Note: Carassius auratus 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.