Fish soup how to become white
1, will clean the iron pot, put the oil;
2, will be cleaned, and so the oil slightly smoke, put the crucian carp, turn off the fire, do not flip the fish;
3, to be the fish frying to the golden brown color, with a spatula gently shoveling the fish turn over, and then another side of the frying to the golden, fish out of the standby; the pot to put a little oil, put in the two or three slices of thick ginger burst incense, put the crucian carp, splash into the white wine;
4, into the broth or hot water, this link is very important, must be put into the broth or hot water to ensure that the fish soup is white;
5, cover the fire to cook for about 5 minutes, uncovered to add salt, chicken seasoning, and finally sprinkled with green onions can be on the table.
How to stew fish soup and thick and white
In fact, it is not difficult, because you put the water is not right, you put the cool water with hot water to cook out is not the same. The secret to make carp soup white is to put the boiling water, and then master the fire on it.
1, we then deal with the crucian carp, and then we have to fry the fish first, so that the stewed soup fish meat will not be scattered, and stewed soup flavor will be more intense. We have to use a small fire to fry the fish, this time is not too long, often turn the surface, because the fish is more prone to paste. Wait for the frying to both sides, lightly browned on it.
2, and then the pot of boiling water, and then put the fried carp into it. Be sure to pay attention to the boiling water, if you do not use boiling water, it is difficult to make milky carp soup. After the pot, you can put a few more slices of ginger into the pot, which can deodorize the fish.
3, and then boiled over high heat, and when the pot is opened again, you can put the tofu block. After you put it in, you can turn to medium heat, slowly simmer for 15 minutes. This should remember to be medium heat, not low heat, because we want to keep the water is rolling. This is one of the reasons why the carp soup turns milky white, if you use low heat it becomes clear soup.
4, when slowly simmering, you will find that the soup is slowly becoming white. Then you can add salt and pepper to taste, and if you add two drops of sesame oil, it will make the soup more concentrated. After adding it and then simmering it a little bit, you can take it out of the pot after you see that the color of the soup is pure. In this way, a nutritious and delicious carp soup is ready, and it is guaranteed to be as milky as the one made outside. This dish, the mastery of the skill is only two points, the first point is the crucian carp after frying, wait for the water in the pot to boil before the fish, or you directly pour boiling water in the pot. This is the key factor for crucian carp soup to become milky white, make sure you don't do it wrong. The second point is that many people choose to simmer the soup on low heat, but when simmering crucian carp soup you should use medium heat to keep the water in the pot rolling. This is what gives the carp soup its pure color.
Notes on making white fish soup
1. Use live fish, which is more likely to ensure that the soup is tasty and the meat is fresh. When shopping for crucian carp, fresh crucian carp have slightly convex eyes and black and white eyeballs, while the unfresh ones have sunken eyes and cloudy eyeballs. Carp with a flat body and white color are more tender. It is best not to buy the body size is too large, black color.
2. When cleaning the belly of the fish, be sure to pay attention to the inside of a layer of black film to tear clean, otherwise it is not conducive to health, and the black film will not only make the soup black and may make the soup with a fishy flavor.
3. The pot must be hot before pouring oil, oil is hot and then put the fish, so it will be more delicious and will not stick to the pot. Be sure to wait until the oil in the pan is hot under the fish frying, frying fish do not rush to turn, pay attention to observation, until the bottom surface becomes brown and then turn, otherwise it is easy to break the skin, affecting the beauty.
4. Frying fish must be fried until the fish brown on both sides and then add warm water, only then will be cooked milk like white soup.
5. In order to ensure that the carp itself unique fresh flavor, seasoning only a small amount of ginger, garlic, green onion, pepper and salt.
6. Pepper and other seasonings can be added according to personal taste preferences.
How about crucian carp soup
Carp as a freshwater fish, its nutritional value is very high, the taste of nature needless to say, crucian carp fat content is less, containing more sugar, nutrient elements comprehensive, rich in protein, vitamins and a variety of trace elements, as well as a variety of amino acids essential to the human body, the meat is tender, fat and not greasy, can play a role in reducing cholesterol. Carp also has a miraculous effect on whitening the skin, and is also the favorite of many female friends. In fact, crucian carp soup is the most famous or it postpartum lactation magical effect, in our country pay attention to what to eat what to make up for, crucian carp in a little treatment, stewed into a white soup, for postpartum mothers to give a great nutritional supplement, no matter whether it is for the lactation or postpartum weak body, crucian carp soup is the best tonic. Here to give you a little advice to pick fish, crucian carp itself as a tonic, and nutritional value is very high, if you can buy wild crucian carp, then the effect is even better. I suggest that we try not to go to the aquatic supermarket to buy, that inside the carp, most of them are artificially reared, try to choose to go to some of the anglers friends hand directly to buy, you can guarantee that the carp is certainly wild, so that the stewed fish soup for the tonic body is certainly twice as good.