Tomato and Longli fish soup
Composition:
One dragon fish, two tomatoes, appropriate amount of cooking wine, a pinch of salt, appropriate amount of pepper, half a teaspoon of corn starch, 2 slices of ginger, 1 root onion, 2 cloves of garlic, appropriate amount of oil, appropriate amount of sugar, appropriate amount of salt, appropriate amount of water, 1 root onion and appropriate amount of white sesame.
Exercise:
Take the tenderloin out of the refrigerator in advance, thaw, wash and slice;
Add a proper amount of cooking wine, salt, pepper and corn starch to the sliced Longli fillets, grab them evenly and marinate them for about 10 minutes;
Cross-cut the top of the tomato, and then pour in boiling water;
Shredding ginger and garlic roots, and chopping garlic cloves;
Scalded tomatoes are easily peeled off from the incision;
Dice peeled tomatoes;
Pour oil in a hot pan, add shredded ginger and garlic, and stir-fry minced garlic to give a fragrance;
Add diced tomatoes;
Stir-fry tomatoes into juice, then add appropriate amount of sugar and salt and stir well;
Then add a proper amount of water, cover the pot, and boil over high fire;
After boiling, add salted arowana and cook for about 3 or 4 minutes.
Put the tomato arowana into a bowl, sprinkle with chopped green onion and white sesame seeds and serve!
The meat is tender, sweet and sour! Bao Yue used it to bibimbap and ate a whole bowl!
Tips:
This fish is very delicious! No need to add msg!
Shannon crucian carp soup
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Composition:
2 crucian carp, 2 spoonfuls of salt, ginger 1 piece, 50g of vegetable oil, pepper 1 piece, aniseed1piece.
Exercise:
Crucian carp soup should be fresh and freshly slaughtered. After removing fish scales and gills, the internal organs should be thrown away, washed, drained or wiped off with kitchen paper towels for later use.
Put more vegetable oil in the bottom of the pot, just more than cooking. Add pepper and fennel and stew for about 3 minutes. After the aniseed is fragrant, take it out and throw it away, leaving only the bottom oil.
Fry the drained crucian carp in a hot oil pan for 3-5 minutes. When one side is fried, turn it over and fry the other side. After the fish enters the pot, the oil in the pot will splash, so be careful not to be scalded by hot oil.
After the fish is fried, remove the fried fish oil from another pot, put the fish in a casserole, add boiling water and ginger slices, boil over high heat for 5-8 minutes, turn the heat down for 40 minutes, and cook for 40-45 minutes.
When cooking crucian carp soup, the lid of the casserole should be half open at the beginning of the fire. Cover it completely after 40 minutes, so the soup won't jump out! Add 2 tablespoons of salt 10 minute before taking out. If the casserole is small, two crucian carp are about a catty. If the casserole is big, it is more appropriate to cook several soups at a time, and three crucian carp are more appropriate. If the crucian carp is very small, it is impossible to boil a thick white crucian carp soup with a large pot of water! If you want to add tofu to the soup, put the tofu and crucian carp together in the casserole. If you want to add shredded radish, it is recommended to add it about 8 minutes before cooking! It's best to use a casserole when cooking soup. The soup will taste much better!
Carassius auratus and corn soup
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Composition:
4 crucian carp, 1 fresh corn, ginger, garlic, oil, salt, cooking wine and chives.
Exercise:
The crucian carp is eviscerated, scaled, washed, drained with kitchen paper, washed with corn and cut into small pieces. (The black membrane in gills and stomach must be removed)
Wash ginger, onion and garlic and cut them into sections for later use. Put water in the soup pot and start cooking. Here's the secret: the soup pot and the wok must be cooked together, and the temperature of the two pots is almost the same, which is the key to cooking milky soup.
At the same time, add oil to the wok, heat it up, add crucian carp, fry until Huang's skin turns slightly, and pour a little cooking wine after frying on both sides.
The water in the soup pot is boiling. Pour the fish and soup in the wok into the soup pot, and add ginger, onion, garlic and salt.
Add corn and bring to a boil, then turn to low heat and cook 1 hour.
Braised fish soup
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Composition:
1 fish, 1 potato, 3 millet peppers, 1 scallion, appropriate amount of shredded ginger, 2 cloves of garlic, 1 spoon of korean chili sauce, 13 kinds of spices, 1 star anise, and half a spoonful of oyster sauce.
Exercise:
Pacific fish is washed and cut into sections, and other auxiliary materials are shredded and cut into pieces. (Popularizing Mingtai Fish: A kind of cod, the favorite fish of Koreans. It's hard to buy in the south. Therefore, it is really difficult for friends in the south to buy fresh Mingtai fish. However, in northern cities, especially in the northeast, food markets are basically side dishes, and the prices are also very cheap. )
Ginger and garlic are fragrant.
You can actually fry the fish a little, but I don't think it's necessary. Just fry it and set it.
After the fish is shaped, add the potato pieces and stir fry slightly. Add a spoonful of cooking wine, then add water. Season with thirteen spices, star anise, oyster sauce, Chili sauce, sugar, vinegar and salt, and add small pepper segments. Bring the fire to a boil and simmer for 15 minutes. Add onion and coriander before taking out.
Spicy rice is delicious!
Tomato and fish soup
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Composition:
1 piece of Basha fish, 3 tomatoes, appropriate amount of mushrooms, 1 tablespoon of soy sauce, 2 tablespoons of salt, 1 tablespoon of oyster sauce, a little pepper, 1 piece of ginger, and a little tomato sauce.
Exercise:
Thawing Longli or Basha fish at room temperature, obliquely cutting into small pieces with a knife, and cutting into pieces with a thickness of about 2 cm. Put the sliced fish into a bowl, add 1 tbsp cooking wine, appropriate amount of salt, pepper and a little light soy sauce, stir the ginger slices evenly, and marinate for 15 minutes or more.
Cross-cut tomatoes, blanch them in hot water for a few minutes, peel them and dice them for later use.
Boil the water in the pot, pour in the marinated fish slices and ginger slices, blanch until the color changes, and then take out.
Add a little cooking oil to another pot, heat it, add diced tomatoes and stir-fry until it becomes thick paste. This step requires a little patience. Stir fry the tomatoes for a while before they thicken.
Add appropriate amount of water to the pot to boil, add mushrooms and continue to cook for 2 minutes. If you don't like mushrooms, don't let go, omit this step, or add other favorite ingredients, such as tofu.
After boiling again, add the cooked fish, add oyster sauce, tomato sauce, a little salt and soy sauce to taste. Continue to cook for 2 minutes and turn off the heat.
Sprinkle a little chopped green onion in the pot.
Tips:
Basha fish has a strong earthy smell. Adding more salt and pepper can reduce the smell.
The difference between Basha fish and Longli fish: Longli fish tastes delicious, firm and odorless, with good taste and fragrance; Basha fish is a freshwater fish, so it will smell a little fishy, and the meat will be a little loose after thawing. In terms of nutrition, there is little difference between them in protein and minerals, but the content of unsaturated fatty acids in Longli fish is higher. Life is beautiful, go ahead!
Mushroom tofu crucian carp soup
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Composition:
300g wild crucian carp, 3 mushrooms, appropriate amount of tofu, edible oil 1 tablespoon, appropriate amount of salt, 4 slices of ginger, a little coriander and half a teaspoon of white wine.
Exercise:
After the crucian carp is washed, put salt on both sides of the fish.
Cool the oil in a hot pan and fry the crucian carp.
Fry until the fish is golden on both sides.
Pour in the white wine and shake the pot to remove the fishy smell.
Add ginger slices and saute until fragrant.
Pour boiling water and bring to a boil.
Sliced mushrooms.
Cook the soup until it turns white, add mushrooms and simmer for 10 minutes.
Add tofu slices and stew for another 5 minutes.
Add coriander and add salt according to taste.
Pour it into the soup bowl.
Tips:
Crucian carp soup must be cooked on the fire before it becomes milky white;
When frying fish, put salt on the fish, and the fried fish skin is not easy to break;
Because the fish has been fried with salt, it is ok not to put salt in the end.
White radish, cow milk and white crucian carp soup
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Composition:
A crucian carp, a radish, a coriander, ginger, star anise, oil, chopped green onion and salt.
Exercise:
Wash the crucian carp.
Pour the oil into the pan and use an octagonal wok.
Add crucian carp and fry the crucian carp until golden on both sides. After the fish is fried, add ginger and cooking wine and stir-fry until fragrant.
Add cold water to boil, add some coriander, and don't turn the fish before the water boils. After cooking, take out the coriander. Simmer until the soup turns white.
First, fish out the fish with shredded radish, and cook the shredded radish in the soup. Put the right amount of salt.
Sprinkle with chopped green onion, coriander and side dishes.
skill
As long as you do this, you can also cook milky crucian carp soup:
Tip 1: If it's a whole fish stew, you can fry both sides of the fish in oil first. After the fish is fried, add ginger and cooking wine until fragrant. Add cold water and bring to a boil. Don't turn the fish until the water boils. Cook slowly until the soup turns white, add a little vinegar, add salt and chicken essence before cooking, and sprinkle with chopped green onion.
Tip 2: If you use fish fillets to make fish soup, you can fry ginger slices in oil first, add cooking wine and put cold water. You must wait until the water boils before you put the fish in the pot.
Tip 3: In addition, if there is no ginger at home, you can use coriander instead. The method is to fry both sides of the fish until they are slightly yellow, boil them in cold water, add some parsley, and take out the parsley after cooking.
Tip 4: Add accessories. For example, Pleurotus eryngii and Pleurotus ostreatus all have the function of enhancing fragrance and refreshing. Pleurotus eryngii is fleshy and has a faint almond fragrance!
Tip 5: fry the fish head and tail in oil until golden brown. Take out the fish head and split it in the middle with a knife. Real diners know that the essence of fish lies in its brain. Stir-fry the fish head first to avoid the loss of fish brain fluid when frying. Then put the chopped fish head into the pot and "top" the fish brain with fire, which can make the soup delicious and nutritious.
Tip 6: Using an octagonal frying pan can not only remove the fishy smell of fish, but also enhance its fragrance.
Warm stomach and warm heart yellow croaker soup
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Composition:
4 croaker, 3-4 slices of salt, ginger, onion and lard.
Exercise:
First, clean the fresh yellow croaker, gut it, rinse it, and slice it with ginger.
Pour a proper amount of lard into the pot, bring it to a boil, and then add two or three slices of ginger to make it fragrant and delicious.
Put the yellow croaker into the pot one by one, and fry it on low heat until fragrant.
Turn over and fry until golden on both sides.
Pour in hot water and bring to a boil. When it boils, add some salt to taste.
Cover the pot and simmer 15 minutes.
Sprinkle chopped green onion and a bowl of warm yellow croaker soup will be finished.
After drinking this bowl of soup, it will be warm in an instant and not cold anymore.
Full of soup and fresh fish, extremely delicious, very human.
Tips:
When cleaning yellow croaker, you don't need to remove the scales, which are rich in nutrition.
Coix seed, winter melon and crucian carp soup
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Composition:
1 crucian carp, wax gourd 250g, coix seed 40g, ginger 3 slices, shallot 1 root, medlar 5g and salt 2g.
Exercise:
Soak dried Coicis Semen for more than two hours in advance.
Slaughter the washed crucian carp, put a little salt on both sides and marinate for about 20 minutes. Remember to clean the black film inside the fish belly when cleaning.
Heat the pan with less oil and add 2 slices of ginger.
When the oil is hot, turn to medium heat and fry the crucian carp for about 3 minutes.
Turn over and fry for another 3 minutes until both sides are golden. If you want to fry fish, be sure to clean the pan, then heat the oil, then put the fish down, then don't move, fry for 2 or 3 minutes and then turn it over, so that the skin of the fish won't fall off. In addition, the fish will not turn to fire until it is put down. If you don't fry fish in a non-stick pan, you must heat the pan with hot oil before cooking.
Add appropriate amount of water, instead of crucian carp, add onion and coix seed.
After the fire boils, turn to low heat, cover and simmer for 30 minutes.
Cut the wax gourd into small pieces for use.
Open the lid, put in the wax gourd, cover it, and simmer for about 20 minutes.
Add 5g of Lycium barbarum and continue to cook for 2 minutes.
Add 2 grams of salt to taste before cooking.
Finished serving.
Provence perch soup
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Composition:
1 perch, 4 shrimps, 1 tomato, 1 celery, 1 spinach, 1 red onion, 1 white onion, 1 cup of white wine, 1 cup of white wine.
Exercise:
Soak the saffron in Chinese liquor for 2 hours until the color of the wine turns red.
Cut the bass along the back and remove the pectoral fins.
Cut the bass along the back and remove the head.
Cut horizontally along the newly cut place, close to the spine, and take out the fishbone for later use.
Cut the sliced fish into small pieces for later use.
After removing the head and shell of the shrimp, cut it along the back with a knife, remove the shrimp line, and don't throw away the shrimp shell.
Remove the roots of spinach, and cut onion and celery into small pieces for later use.
Then slice the tomatoes.
Shred red onion and white onion together. Put it aside.
Pour olive oil into the pot, heat and stir-fry the remaining fish bones and shrimp shells.
At this time, you can pour in the white wine soaked in saffron and cook until it boils.
Pour tomatoes, red onions, white onions, garlic, onions, celery, bay leaves and thyme into the pot, then pour hot water, cover the pot, and simmer for 20 minutes.
Filter the cooked soup.
Pour the filtered soup back into the pot and bring it to a boil. Add the bass meat, shrimp, spinach, salt and pepper and bring it to a boil.
Set the plate according to your own preferences, and then try this French Provence fish soup!
Tips:
Don't waste salted fish heads. You can make a fish head soup in the refrigerator.