How to make Caiyu soup is not fishy, how to make Caiyu soup is nutritious and delicious

Detailed introduction to the practice of boiled rich fish Cuisine and efficacy: Sichuan cuisine edema recipe Recipe for replenishing deficiency and nourishing body Recipe for beriberi Hemorrhoids recipe Taste: Spicy Craft:

Boiled Ingredients for boiling fish: Ingredients: 1000 grams of black fish Accessories:

200 grams of soybean sprouts, 30 grams of egg white Seasoning: 50 grams of chili pepper (red, sharp, dry), 50 grams of ginger, 100 grams of watercress, 5 grams of Sichuan pepper, 50 grams of garlic (white skin), 2 grams of pepper, 25 grams of cooking wine, 5 grams of monosodium glutamate, 2 grams of pepper, 5 grams of sugar, 10 grams of salt, 20 grams of shallots, 25 grams of vinegar, 15 grams of soy sauce, 10 grams of starch, 100 grams of vegetable oil Teach you how to cook boiled fish, how to make boiled fish to be delicious 1Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish steak into several pieces; 2.

Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white, and marinate for 15 minutes; 3.The head and tail and the fish steak are served on separate plates and marinated in the same way; 4.Boil a small pot of water, wash the bean sprouts, put them in boiling water and blanch them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside; 5.

Add three times the usual oil to a clean wok, after the oil is hot, add 45 grams of watercress and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat; 6.After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty); 7.When the water boils, keep the fire, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes; 8.

Pour the boiled fish and all the soup into the large pot where the bean sprouts were just placed; 9.Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, when pouring into a large basin, the fish and bean sprouts are all submerged, you can visually inspect it), after the oil is hot, turn off the fire and dry it first; 10.Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy degree), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers; 11.

Pay attention to the fire should not be too big, so as not to fry the paste; 12.When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil and pepper from the pot into a large bowl containing the fish. Tip - Food Restraint:

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

The practice of pine nut corn stewed fish is detailed Cuisine and efficacy: Sichuan cuisine Taste: salty and umami Process:

Braised pine nut corn braised fish production materials: Ingredients: 400 grams of cuttlefish Accessories:

150 grams of corn (fresh), 50 grams of pine nuts (stir-fried), 150 grams of cucumbers Seasoning: 10 grams of salt, 2 grams of monosodium glutamate, 10 grams of scallion oil, 10 grams of starch (corn), 50 grams of salad oil Teach you how to make pine nut corn braised fish, how to make pine nut corn braised fish to be delicious 1After slaughtering, the mullet is washed, the skin and bones are removed, and the mullet is cut into cubes; 2.

pine nuts are oiled; 3.Cucumbers cut into corn-sized kernels; 4.Boiled oil in the pot until three or four percent of the heat is hot, the diced fish slides until it is cooked, and an appropriate amount of fresh soup is added to taste; 5.

Add diced fish, corn and cucumbers, pour scallion oil on a plate after collecting the juice, and sprinkle with pine nuts. Tips for making pine nut corn stewed fish: 1

1.Pine nuts are rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other minerals and vitamins; 2.In particular, most of the fats contained are unsaturated fatty acids such as oleic acid and linolenic acid; 3.

Pine nuts have a good effect on the prevention of cardiovascular diseases; 4.Eating this dish can not only increase nutrition, but also nourish and strengthen the body, and prolong life. Tip - Food Restraint:

Cuttlefish: Cuttlefish and eggplant are mutually restrictive, and eating them together can easily cause cholera. Corn (fresh):

Corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

1.After the water is boiled, the fish can be turned after it is boiled again (even if there are raw fish pieces exposed to the boiling water, you should wait for the soup to be boiled for the second time before turning the raw fish down). 2.

When the soup is almost well stewed, put the rice wine down and simmer for a while, then open the lid to let the fishy smell drift away with the wine. Generally grasp these two principles, and fish soup will not be fishy.

Here's how to make it: Chop the fish into small pieces, cut the ginger and garlic into slices and set aside; Heat the pot spicy, put in the ginger and garlic, fry the fragrant and fry the fish pieces a little, pour cold water into the pot after the fish fillets turn white, and now the key is not to move before the soup boils, otherwise the fish soup will be very fishy; After the soup boils, simmer over low heat; Finally, wait for the fish soup to cook until it is milky white, the whole preparation time is about 30 minutes, the only condiment is to put salt, and you can put it in the middle of the oil!

Fish soup contains the essence of fish, delicious taste, good nutrition, and eating more can nourish the body. This fish soup powder, fresh soup, rice noodles are refreshing, full of toppings, good-looking, delicious and nutritious, and it is even warmer to the stomach when you eat it.

Ingredients: 3 servings.

1 fish and 1 plate of rice noodles.

3-5 baby cabbage.

Accessories. 3 slices of ginger, 1 teaspoon of Sichuan pepper, appropriate amount of pepper, appropriate amount of oil and salt.

Step 1: Heat the pan with cold oil, add shredded ginger and Sichuan peppercorns, stir until fragrant and put out.

Step 2: Put the fish pieces into the pan and fry them.

Step 3: Fry on one side until golden brown, then flip over and fry until golden brown.

Step 4: Add an appropriate amount of boiling water and ginger slices.

Step 5: Cover and simmer for about 15 minutes, then boil the milky white soup.

Step 6: Put some of the fish and soup into a small pot.

Step 7: Add vermicelli and simmer;

Step 8: Simmer until soft, add salt and pepper to taste.

Step 9Finally, put the greens into the soup and blanch them to change color, then put them in a bowl and sprinkle the surface with chopped shallots.

Step 10: You can start eating.

Cooking skills. Frying the fish with fried peppercorns and shredded ginger can help it remove its fishiness; 2.Add boiling water and simmer over medium-low heat for about 15 minutes, until the soup is milky white; 3.

Put an appropriate amount of fish soup and fish pieces into a pot to cook the soup powder, add salt and other seasonings, and finally add some green vegetables.

Pick out the fish bones and cut them into sections, and marinate them in salt and cooking wine.

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Add lard, green onion and ginger to the pan and stir-fry, put the fish in the pan and fry it, add water and simmer for 10 minutes.

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After 10 minutes, pick out the green onion and ginger, add salt and pepper to taste.

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It is summarized as follows. <>

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Hello, glad that your question is answered as follows: 1 3 Fish killed, gutted and scaled, washed and drained. Cut the fish head in half. Cut the body of the fish into butterfly slices.

The old ginger is flattened and cut into small pieces. 2 3Put an appropriate amount of oil in a pot and put the ginger in. Place the sliced fish in the pan.

Stir-fry appropriately. Put water in the water, and the amount of fish is not over. Add an appropriate amount of salt and sugar, cover the pot and cook over high heat.

3 3 Cut the green onion into sections and set aside. Wait until the fish broth turns white. Add a little cooking wine, cover the pot and simmer for 5 seconds.

Sprinkle with green onions before cooking.

The preparation of Caiyu soup is as follows:

1. Pick out the fish bones and cut them into sections, marinate them with salt and cooking wine;

2. Add lard, green onion and ginger to the pot and stir-fry, put the fish into the pot and fry it, add water and simmer for 10 minutes;

After a few minutes, pick out the green onion and ginger, add salt and pepper to taste.

Fish soup should not be taken with garlic, sugar, mustard greens, sea cucumber, pure honey, beef liver, chicken breast, pheasant meat, venison, and the Chinese herbs Mai Dong and ginger magnolia. Do not drink tea before and after the fish head soup.

Fish soup should not be made with the above foods, otherwise, it will cause the outflow of nutrients, and then cause damage to physical and mental health, so you should choose the ingredients before making fish soup.

Ingredients for Caiyu soup.

A black fish, a few green onions, five slices of ginger, three grams of rice wine, one gram of salt, and a little pepper.

1. Put ginger slices, shallots, and vegetable oil to fry the fish golden brown.

2. Fry well, put rice wine, salt, pour in water and boil.

3. Bring to a boil over high heat, turn to medium heat and continue to simmer until the fish is cooked and the soup is milky white.

4. At this time, put in the green onion section and turn off the heat. The milky white and delicious Choi fish soup is complete.

Tips for Choi Fish Soup: When frying fish, use kitchen paper to dry the water.

Caiyu soup is delicious, nourishing and nourishing, suitable for all ages.

Each 100 grams of fish meat contains 19 8 grams of protein, 1 4 grams of fat, 1 2 grams of carbohydrates, 57 mg of calcium, 163 mg of phosphorus, 0 5 mg of iron, as well as sugars, vitamins A and B, niacin, etc.

Black fish soup is a must-have after surgery.

If the doctor has special requirements, or the condition is serious, and the green onion and ginger cannot be eaten, please detour...

Ingredients: 1 black fish (about 1 catty).

4 slices of ginger. 2 green onions.

1 tablespoon rice wine.

Salt regulates itself.

Boiling water 1 liter.

The practice of black fish soup is necessary after surgery.

After the fish is washed, cut it into pieces about centimeters and use kitchen paper to absorb the water from the fish.

Heat the pan with cold oil, put the fish pieces in and fry over low heat until slightly golden brown on both sides.

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Put a tablespoon of rice wine on the side of the pot.

Put 4 slices of ginger.

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Pour in the boiling water and bring to a boil over high heat. Reduce heat to medium and cook for 20 minutes.

The whitish soup is cooked, add salt and cook for a minute. After the pot is out of the pot, put some chopped green onions, and it's OK, please click to enter **Description.

Tip: Boil water in advance.

The fish must be blotted dry with kitchen paper, otherwise it will splash oil.

If you want the skin to keep the fish skin from falling off, be sure to heat the pan with cold oil.

Method 2: Materials.

Blackfish 1 piece.

Green onion to taste. Ginger to taste.

Cooking wine to taste.

Salt to taste. Wax oil (that is, salted animal oil, such as salted goose fat, salted lard, etc.) Appropriate amount of rapeseed oil Appropriate amount.

After surgery, the black fish soup was supplemented