How to make crucian carp soup with shredded radish?

Ingredients: 2 small crucian carp, half a white radish. Salt to taste, a few slices of ginger, and a few chives.

Method:1Remove the gills of the crucian carp, remove the debris in the belly of the fish, thoroughly wash the black membrane in the belly of the fish, and cut the radish into shreds.

2.Heat the oil in a pan. Add ginger and fry slightly, add crucian carp, brown on one side and turn over to fry.

3.Add 2-3cm of boiling water over the body of the fish (add more water, because it should be boiled over medium heat to avoid insufficient water in the middle of the process), and put in the green onion knots. Bring to a boil over high heat for 15 minutes, then turn to medium heat and continue to cook for 10 minutes.

Tips: The method of thick white crucian carp soup is very simple: the fish has been fried and watered and boiled over high heat. I have tried heating water and cold water respectively, and the soup can be thick and white, but the problem is that it needs to be boiled over high heat, and the so-called clear soup on low heat and white soup on high heat.

Crucian carp is sweet in taste, flat in nature, and enters the spleen, stomach, and large intestine meridian; It has the effects of strengthening the spleen, appetizing, invigorating qi, diluting water, delactating and dehumidifying.

Crucian carp also contains a comprehensive and high-quality protein, which can play a good role in strengthening the elastic fiber composition of the skin. In particular, it has a peculiar effect on relieving early wrinkles caused by mental factors such as stress and lack of sleep.

White radish is the most common ingredient on the table, rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements. In addition, the glycase enzyme contained in it can break down nitrosamines, carcinogens in other foods, thus playing an anti-cancer role. It has a therapeutic effect on chest tightness and asthma, loss of appetite, cough and phlegm.

Crucian carp and white radish are cooked together to provide the protein, fat, vitamins and minerals that the body needs, making it a nutritious dish that can be eaten regularly.

Seasoning: 1, salt 2, pepper (essential).

Ingredients: coriander or leeks (put a little leek leaves in the shredded radish soup, it will be delicious), green onion and ginger, Sichuan pepper.

The important thing about crucian carp soup is that the fish is fried in oil so that it can be boiled into a white soup. (Preferably lard, it doesn't matter if you don't have lard).

After frying the fish, put the green onion and ginger segments and Sichuan pepper directly in the pot, pour in the cooking wine, and burst the pot to remove the fish. Then scoop the fish into a boiling soup pot and cook it with the shredded radish. (If you don't want the shredded radish to be too strong, you can blanch it with boiling water and cook it with the fish in a soup pot.)

Bring to a boil over high heat, cook slowly over medium-low heat, and when you want to get out of the pot, sprinkle in fine salt, chopped coriander or leek leaves, pepper, and it's OK.

The classic practice of shredded radish crucian carp soup, that is, the crucian carp is washed, fried with salt on both sides and then added to the soup, and the shredded radish should be the classic practice of this stewed soup to feel that the crucian carp soup is shredded, that is to say, the crucian carp is washed, fried with salt on both sides and then added to the soup, and the shredded radish should be this kind of stewed soup, I think it should be stewed like this.

Put a little oil in the pot and heat it and pour it out, re-put the cold oil, and fry the crucian carp until it is slightly yellow on both sidesServed out...Fry the fish in oil and fry the shallots and ginger

Mix in plenty of warm water and add the crucian carpBring to a boil on high heat and simmer until milky whiteAdd shredded radish, add salt and pepper, and stew the radish until soft

Cut the radish into shreds and set aside, wash the crucian carp and fry it in oil until golden brown on both sides, add suitable warm water, and cook it with shredded carrots for about 20 minutes.

Fry the fish in the pan on both sides of the golden brown, put an egg to fry it, add boiling water to make the soup white, shred the white radish, put the fish in it and boil it, add chopped green onions out of the pot.

Fry the crucian carp, boil the pot under water, put the shredded radish, and the soup will be white!

Ingredients: 900g crucian carp 300g radish.

Seasoning: 8 grams of green onions, 3 grams of ginger, 15 grams of vegetable oil, 2 grams of monosodium glutamate, 5 grams of salt, 10 grams of cooking wine.

Preparation of crucian carp soup with shredded radish:

1.Remove the scales, gills and internal organs of the crucian carp, wash them, and make 5 knives on each side of the fish's body;

2.Peel the white radish and cut into 8 cm long strips;

3.Cut the green onion into long sections, and the ginger into thin strips;

4.Heat 15g of oil in a wok and fry the crucian carp along the edge of the pan until brown on both sides;

5.Pour in 5 cups of water, green onions, ginger, shredded radish, monosodium glutamate, salt, wine, and cover the pot;

6.Cook over low heat until 10 minutes after the water boils;

7.Take out the green onion and serve it in a soup bowl.

How to make crucian carp soup with shredded radish? Fry the crucian carp on both sides to be golden brown, add ginger slices to the casserole, add water, add the fish, add the green onions, add the shredded radish after 20 minutes, and the seasoning is OK. ，

Teach you how to make radish shredded crucian carp soup, how to make radish shredded crucian carp soup 1, crucian carp to scale, dig gills, wash the internal organs (if you don't want to do it, you can ask the store to clean it up for you when you buy it, Carrefour can also provide this service). Peel and wash the radish, cut it into thin strips, tie the green onion into a green onion knot, and slice or pat loose the ginger.

2. Heat the wok until there is green smoke, put in the lard (be sure to ask for lard, so that the soup will be fragrant, remember to shake the pot, so that the four walls of the pot are stained with oil), put the fish when the oil is hot, low heat, continue to fry the fish until golden on both sides, remove from the pot, put it in another plate and set aside. (Don't be in a hurry to flip when frying the fish, fry slowly, it is estimated that the part of the fish skin that touches the oil has been fried, start to slowly shake the oil pan, so that the head and tail of the fish can contact the hot oil, about three minutes, change the side and fry again.) Comrades who really don't have a lot of experience at all can fry slowly one by one, and work slowly and carefully).

3. Use the remaining oil (if there is no residual oil, use the new oil, hehe) slightly fry the ginger slices, add water, a little cooking wine (you can also do not add, I don't like to add cooking wine, I think it will lose the original taste of the soup) boil over high heat, add fish, shredded radish, green onion knots and cook slowly over low heat. Cook until the soup is milky white, add chicken essence and salt according to personal taste, and you're done.