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What's the best fish for fish soup?
If you like thick soup, use fish such as grass carp, fry it in oil first, and then cook it.

If you like clear soup, you can consider perch, separate the bone of perch from the meat on both sides and slice the fish.

Boil the water in the soup pot, add some oil, and put the fish bones in the pot first. When the soup is slightly white, take out the fish bones, put a few pieces of meat (for removing fishy smell), then boil the sliced bass meat in the pot, and finally add seasonings: shredded ginger, salt, monosodium glutamate, pepper and coriander.

(Small bass can only cook about 2 bowls of soup, so pay attention to adjust the amount of water according to the size of the fish; It is best not to add water or pour out the soup in the process of boiling, which will affect the umami taste of the soup. )

Yellow croaker, crucian carp, etc., with tender meat and fresh taste, are ideal supplements for the elderly, infirm patients and lactating women when used to make soup.

The preparation method of fish soup is to clean fresh fish, remove viscera and gills, cut into small pieces, heat the oil, add onions, stir-fry the fish pieces for 2 minutes, add appropriate amount of boiling water to boil over high heat, and cook slowly until the fish bones are detached and the soup is thick and white, then take out the fish bones, add salt and drop some sesame oil.

If you add a few slices of white radish, or drop a few drops of milk and pour some beer when cooking soup, it will not only increase nutrition, but also make the fish fresh and tender and taste more beautiful.

Fish soup, which is rich in nutrition, can not be underestimated in therapeutic effect, and different kinds of fish have different health care functions, so it often becomes the main ingredient of many soup. For a simple example, carp has the functions of invigorating spleen and appetizing, diuresis and detumescence, relieving cough and asthma, nourishing brain, clearing away heat and toxic materials, etc.

Take it with white gourd and scallion soup to relieve edema symptoms; If cooked with a little Fritillaria, it can play an anti-inflammatory role and treat cough and asthma.