What fish soup is good for nutrition? How to stew fish soup is delicious and nutritious

Crucian carp and river shrimp are the most nutritious! If you like to make soup with poached eggs, it is a nutritious and nourishing soup for all ages! A nutritious soup that not only replenishes calcium but also is rich in a variety of proteins.

This fish soup is really amazing, the meat is delicious and the stew soup with few thorns is extremely delicious, and the nutritional value is high.

When stewing fish soup, remember these 4 tips, the stew is delicious and nutritious, and the soup is thick and not fishy.

1. To choose, wild and lively.

2. Fish should be processed in advance. Rinse with water, fresh fish must ensure that it tastes delicious and cannot be rinsed repeatedly.

3. After washing, smear the fish maw with fine salt and pour rice wine to marinate for more than 20 minutes.

4. After marinating, control the moisture of the fish, put the fish into a hot pan and fry it, fry the fish until it is golden on both sides, and then put the ginger and shallots into the pot and fry until fragrant.

5. According to the size of the fish, put an appropriate amount of cold water in the casserole, put the fish in the casserole, pour in the appropriate amount of cooking wine, and add an appropriate amount of ginger, not too much, cover the pot, turn on high heat to boil the pot, the fish soup is particularly delicious.

Concise and practical crucian carp soup recipe:

1. Ingredients: a live crucian carp, 3 slices of ginger, a shallots (chopped), oil, salt, chicken essence.

2. Put oil in a pot and heat it.

3. Put the crucian carp and fry it slightly.

4. Fry until the fish turns light yellow, then add 2 bowls of water! The bowl is the bowl you use to hold the fish soup. Add ginger.

5. Cover the pot, boil over high heat, change to medium heat and simmer for 20 minutes, and the soup will be white.

6. Add an appropriate amount of salt and chicken essence (crucian carp soup is very fresh, you can also leave chicken essence without it) and simmer for 2 minutes, then sprinkle with chopped green onions. Remove from heat.

How do you stew fish soup well? The guy teaches you a trick, and the old people and children rush to drink!

The easiest way is to fry the crucian carp with oil, it is best to put some ginger and garlic cloves, you can remove the fish, and then add water, so that the fish soup is milky white and delicious, and you can also put fungi to improve the freshness of the fish soup.

It is nutritious to make soup with crucian carp, hairtail, herring and carp.

1. Crucian carp. Crucian carp is rich in protein, easy to digest and absorb, and is a good protein for patients with liver, kidney, cardiovascular and cerebrovascular diseases. Postpartum women stew crucian carp soup to replenish deficiency and lactation. Crucian carp is suitable for making soup and has a very good nourishing effect.

2. Hairtail. Eating hairtail fish often has the effects of nourishing the liver and blood, moisturizing the skin and hair. Although the fat content of hairtail fish is higher than that of ordinary fish, it is mostly unsaturated fatty acids, which has the effect of lowering cholesterol.

Hairtail fish is rich in magnesium, which can protect the cardiovascular and cerebrovascular system and prevent hypertension and other diseases. Hairtail fish is suitable for people who have been sick for a long time, are short of breath and fatigue, and are dry. The hairtail should be fried in oil, and spray some cooking wine before it comes out of the pan to taste better.

3. Herring. Herring is rich in selenium, iodine, zinc and nucleic acids, which have anti-aging effects and are often used in dietary therapy. Herring contains polyunsaturated fatty acids, which can dilate blood vessels and prevent blood clotting. Herring has more fat and is suitable for stewed soup, and hail can ensure the tenderness of the meat.

4. Carp. Carp is rich in high-quality protein, and the human digestion and absorption rate can reach about 90%. Carp is suitable for patients with nephritis, edema, jaundice, hepatitis, cirrhosis and ascites.