How to make black fish soup 5, how to make black fish soup

Preparation of black fish soup.

1. Wash and cut the fish quickly, control the moisture, and set aside. Slice the green onion into sections and slice the ginger for later use.

2. Heat the pot, dig out a spoonful of lard (solid) with a spoon, then add two spoons of vegetable oil (vegetable oil), mix it thoroughly, heat it to about seven minutes, pour the fish and green onion and ginger into the pot and fry for one minute, and slowly turn the fish pieces, so that the fish skin will not be broken. Otherwise, it will be the same as stamps, the quality is not good, and there is no good appearance. Since it's a delicacy, of course, you have to pay attention to your appearance.

Fry for a while longer.

3. Then add an appropriate amount of cold water, note that it is cold water, not hot water, so that the egg white in the fish can be fully dissolved.

4. Change to medium heat and simmer for 20 minutes, then remove the pot and add an appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

To sum up, to make fish soup to be white to look good, one is to choose oil to choose animal and plant mixed oil, the second is to put cold water, the third is to fry the green onion and ginger first, because the oil pot is hot fast, it is easy to burst the green onion and ginger black, so that the soup is floating one by one black pieces, not to mention the impact of the soup white, but also affect the appetite, put it together with the fish, and then after the soup is good, the green onion and turmeric soup are white, which is very pleasing to the eye and the taste is also delicious.

A home-cooked recipe for black fish soup.

Ingredients: 1 pork rib, about 100 grams of dried cuttlefish, 3 slices of ginger, a small amount of red dates.

Dried cuttlefish should be soaked, deboned, and sliced overnight. Pork ribs flying water.

Put the ingredients into a pot, add about five bowls of water, bring to a boil over high heat, and simmer for about 90 minutes.

I am a chef, usually wash the fish, add some oil, ginger slices, and the oil heats the ginger to caramelize and bring out the fragrance. Fry the fish, shake the pan, don't shovel, it will break the skin. Add a little white wine ,,, boiling water,,, so that the soup is milk-white.

High heat for 5 minutes, low heat is minutes on it, add salt. It's OK. Healthy, nutritious, green...

Pregnant women should drink more pig's trotter soup.

Ingredients required: 1 black fish, 1 liter of boiling water, 5 grams of green onions, 5 ml of cooking oil, appropriate amount of ginger, 2 grams of salt.

1. Prepare green onions, cut ginger into sections, and cut the black fish into cubes.

2. Pour in cooking oil, put in the black fish, fry over high heat until slightly yellow on both sides 3, put in boiling water, pour in green onions, ginger slices, and salt.

4. Simmer over low heat for 40 minutes.

5.Serve on a plate.

1 Kill the fish, remove the scales, wash and drain.

2 Cut the fish head in half.

3 fish bodies cut into butterfly slices.

4 Beat the ginger flat and cut it into small pieces.

5 Put an appropriate amount of oil in a pot and add the ginger.

6 Place the sliced fish in a pan.

7 Stir-fry appropriately.

8 Put water in the water, not more than the amount of fish.

9 Add an appropriate amount of salt and sugar, cover the pot and cook over high heat.

10 shallots, cut into pieces and set aside.

11 Wait until the broth turns white.

12 Add a little cooking wine, cover the pot and simmer for 5 seconds.

13 Sprinkle the green onion before removing from the pan.

Skill 1, the key is to put the cooking wine later, and don't put too much cooking wine, a little more ginger, and it won't be fishy in the end.

2. Because it takes more time to cook white fish soup, the fish pieces are cut thicker, so that the fish will not end up very old.

3. Put an appropriate amount of sugar, which can be fresh

4. The taste of fish soup should be slightly salty, not too light.

My method is to cut the fish into pieces after cleaning, add chopped green onions, peppercorns, and large ingredients in a pot after heating the oil, and add an appropriate amount of salt and water after the fish is stir-fried and discolored, and some cooking wine and a few drops of vinegar. Cover the pot, bring to a boil over high heat, and reduce the heat to low.

Black fish and soybean soup, nourishing qi and blood!

1. First wash the black fish and fry it in an oil pan until it is almost golden brown; Add water and condiments;

2. Bring to a boil over high heat and steam for 30 to 40 minutes.

Preparation of several fish broths.

Fish head tofu soup.

A large lake silver carp head, wash and split, add green onion and ginger, purified water and seasoning after paddling, first boil over high heat, skim off the foam, then turn to a simmer and simmer for two hours, boil as white as milk, add tofu cubes, and cook for a while, you can.

Add a few slices of lettuce to the pan.

The fish is delicate and smooth, and the humility of tofu and lettuce is very pleasant to drink.

River crucian carp soup. Take more than half a catty of fish, fry it on both sides in the oil pan, add ginger and green onion knots, and sprinkle some dried shrimp and scallops, rice wine and ham must not be missing.

Simmer for an hour until the soup is milky white, and sprinkle some chopped green onions on the table.

Tip: If you're short on time and don't have enough soup, you can quietly add some coffee companions to make it real right away. ）

In winter, put some radish in the pot together, the taste is better, and it has a farmhouse flavor.

Fish head flour skin soup.

A big lake silver carp head, wash and split, start the oil pot, stir-fry three or five small chili peppers, then stir-fry two or three garlic heads, and then push the fish head into the pot, when the fish head is golden brown, add green onion and ginger to taste and water, and then add an appropriate amount of dark soy sauce and light soy sauce, and a little sugar.

When the soup is red and bright, push in the flour skin, remove from the pot and sprinkle a few garlic leaves.

The fish meat is delicate, the powder skin is elastic, and the soup is spicy and fresh, but it does not rush to the throat, and it is absolutely appetizing.

Although the shrimp chai soup and shrimp bonito are small, after the heavy salt is dried, fried in oil, and the porridge is thin, which is a great comfort for the vegetarian and cold life.

Buy three or four fresh shrimp firewood, add water, green onion and ginger, rice wine and seasonings and a little open ocean after frying, and cook for more than ten minutes.

The fish is fresh and tender, the soup is milky white, the price is cheap, and the home-style taste is strong.

Sharp soup with saury shoots.

Two or three saury fish, wrapped in gauze and boiled, take out the fish bones, add green onion and turmeric wine to taste, then put in the bamboo shoot tips and peeled radish shreds and cook for a small while, pour a little lard when the pot is up, the taste is fresh.

Eel egg drop soup.

Wash a large handful of yellow eel bones, yard them in a casserole, add a garlic head, a green onion knot, a piece of old ginger, pour two taels of rice wine, add enough water to hang on slow fire for eight hours, and then take out the yellow eel bones that have been broken into sections, keep the soup, burn the fish fillet preserved egg soup the next day, you can also cook the eel shredded egg flower soup, sprinkle an appropriate amount of coriander, it is delicious.

Coriander yellow croaker soup.

Six or seven small yellow croaker, soak them in boiling water, scrape off the fish meat with chopsticks and set aside.

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 open or dried scallops, add some minced chicken hairy vegetables, push in the fish after boiling, beat an egg, and finally thicken, put the sea bowl in the pot, sprinkle the minced coriander and ham on top, and sprinkle a little pepper, the taste is excellent.

The key to this soup is thickening, which is not easy to be too thick, and if it is thick, it is like paste, and it is not good to make lumps; It is not easy to be too thin, and it is like juice and has no form.

Thin and appropriate, smooth and delicate, moisten the throat and refresh.

Black fillet soup. Slice the middle of the black fish into thin slices, boil the head and tail into the original soup, and then pour the fish fillets into the soup.

The fish soup is fresh, the fish meat is tender and nutritious.

The preparation of the black fish soup is as follows:

1. Remove the scales and internal organs of the black fish, and after Jian Hengxun cleans it, it is sliced into a larger fish meat along the fish bones. Cut into fillets and set aside. The method is similar to that of sauerkraut fish, the difference is that boiling black fish soup does not need to add starch or the like to marinate the fish in advance.2. Heat the oil in the pot, and then rub the pot with ginger.

Then put in the fish head, fish bones, fish tail, the guy fried slowly, one side is formed, and then carefully turn over and fry the other side after the other side is formed, avoid the bottom 3, add enough water to the pot, put in the green onion and ginger, cover the pot, and boil the soup over medium-low heat. The fish soup needs to be boiled for a longer time, generally the longer we boil, the whiter it is, and the whiter the fish soup, the better.4, boil until the fish soup turns white, then put in the fish fillet, carefully disperse, and then put in the appropriate amount of salt to taste5, cook in rice wine, sprinkle some pepper, and wait for the fish fillets to turn white.

There are many ways to eat black fish, which can be eaten raw, but the bacteria and parasites that may exist, and the current environmental pollution is so serious, it is not recommended. There are also many cooking methods for cooked food, such as stir-fried fish fillet, braised fish, and smoked fish, but the highest nutritional value is soup. After boiling, the nutrients in the black fish are fully dissolved into the soup and are more easily absorbed.

Ingredients for black fish soup:

600 grams of black fish chain dates, gram of fenlo, appropriate amount of salt.

Poria cocos black fish soup method:

After the black fish is slaughtered, it is cleaned, an appropriate amount of water and ci cui are added, boiled and baked into a thick soup, and seasoned with salt.

Poria cocos black fish soup efficacy:

It can strengthen the spleen and stomach, reduce swelling, replenish deficiency and calm the nerves. It can improve symptoms such as spleen deficiency and dampness, diarrhea and edema, upset and insomnia.

There are many effects of black fish soup, but it also depends on what kind of ingredients are paired with it, like the "Poria cocos black fish soup" introduced by Jinpeng and Jietian for everyone, (as soon as you hear the name, you will know that it is a health soup!) Its therapeutic effect is of great help to human health care, and can improve symptoms such as spleen deficiency and dampness, diarrhea and edema, upset and insomnia. Blackfish is also known as snakehead, mullet, snakeskin, etc.

Black fish meat contains protein, fat, 18 kinds of amino acids, etc., and can also supplement the calcium required by the human body and a variety of minerals, it is a good choice for supplementing the nutrition of the canopy, and the taste is also very delicious, it can strengthen the spleen and stomach, and can also enhance the physique, it is a very good soup for health care.

The specific practice of Poria cocos black fish soup and its nutritional value, everyone understands it, eating such food regularly can not only supplement rich energy, but also can have the effect of calcium supplementation and protein, improve insomnia, strengthen the spleen and stomach, enhance physical fitness, can supplement calcium and help digestion, you may wish to try.

Preparation of tomato black fish soup:

Ingredients: 1 black fish, 1 tomato, 3 red dates;

Production process: In the first step, the black fish is cleaned in advance, wiped dry, chopped into sections, the black fish is evenly smeared with a little salt, marinated for 30 minutes, and the water on the surface of the marinated fish is dried with a kitchen paper towel;

The second step is to add an appropriate amount of cooking oil to the pot, after heating, put the processed black fish into the pot, fry it slowly over low heat, you can put some ginger, fry the two sides of the black fish segment until it is golden brown, and put the fish meat into the soup pot;

In the third step, peel 1 tomato, cut it into small pieces, put it in a frying pan for frying fish, stir-fry over low heat so that the tomatoes can juice, add a little water, continue to fry for a while, let the tomato juice become rich, turn off the heat;

The fifth step, about 30 minutes, in the process, you can see that the fish soup is milky white with a little tomato red, you can add a few pitted red dates, if you don't like it, you can not use auspicious destruction, add a little salt to taste, out of the pot.

Ingredients: Ingredients4 fresh black fish.

Excipients

Appropriate amount of monosodium glutamate, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of coriander, and appropriate amount of vinegar.

Steps to prepare the black fish soup1.Fresh black fish is killed, washed, and the ingredients are ready.

2.Put an appropriate amount of water in a pot and bring to a boil.

3.Add the green onion and ginger and add the fish to continue heating.

4.Boil the fish broth and add the seasoning.

5.When the fish is cooked, you can put the coriander out of the pan.

Tips:

Black fish soup recipe one1. Materials1. Ingredients: 900 grams of black fish, 50 grams of wolfberry.

2. Ingredients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion.

Second, the method steps1. A black fish, kill it well.

2. Chop into sections.

3. Add water to the pot and add the black fish segments.

4. Start cooking.

5. Add the wolfberries about half an hour after the pot boils.

6. Cook for a few minutes and enjoy slowly.

Black fish soup recipe two1. IngredientsIngredients: 500g of black fish, 10g of salt, 10g of green onions, 5g of ginger, 5g of corianderSecond, the steps1.Get ready for the blackfish.

2.Clean up.

3.Chop the black fish into pieces and set aside.

4.After a little water, add green onion and ginger slices.

6.It is better to simmer slowly over low heat.

7.Look at the stewed soup.

Materials. The main ingredient is a black fish.

Excipients: rice vinegar, a pinch of coriander, a pinch of green onion, a pinch of salt, an appropriate amount of white pepper.

Preparation of black fish soup.

1. The black fish should be cleaned first, remove the internal organs, fish scales and gills, 2. Add an appropriate amount of water to the pot, put the fish into the pot together, and then ignite the fire, 3. After the fire is boiled, use a spoon to remove the blood foam on the surface, 4. Then add a little rice vinegar, so that the fish soup is not fishy, and the soup will become a beautiful milky white, 5. After boiling again over high heat, continue to cook on medium-low heat for about 10 minutes, so that the soup is thick and the nutrients are easier to be absorbed, 6. Put a little green onion, coriander, salt in the bowl, Season with white pepper, 7. Put the hot soup in a bowl, 8. You can start drinking.