How to make radish shredded crucian carp soup, the practice and efficacy of radish shredded crucian

Method 1. Material:

2 crucian carp (about 500 grams), 300 grams of white radish, 2 chives, 1 small piece of ginger, seasoning:

25 grams of cooking oil, 1 2 tbsp cooking wine, 2 tsp refined salt, 1 tsp monosodium glutamate, method:

1.Crucian carp is slaughtered and washed, and 5 knives are cut on each side of the fish's body,[2].

2.Peel and wash the white radish, cut into thin strips, 3Wash and cut the chives into sections, 4

Ginger washed and sliced, 5Pour oil into the pot, heat it, fry the crucian carp until it is slightly yellowish brown on both sides, pour in an appropriate amount of water, shredded fresh meat, chives, ginger slices, shredded white radish and cooking wine, cook over low heat until the water boils, then cook for 10 minutes, add refined salt and monosodium glutamate, and take out the green onion segments.

Features: Smooth and appetizing, light and moisturizing.

The chef knows a thing :

It is best to blanch the shredded white radish in boiling water first to remove the spicy taste.

Method two. Ingredients: 1 crucian carp, half a white radish, a little fungus [3].

Production steps: 1. Clean the fresh crucian carp and remove the black membrane in the fish's belly;

2. Draw two knives on both sides of the fish body, soak the dried fungus, and cut the radish into shreds for later use;

3. Dry the washed crucian carp, then pour oil and fry the crucian carp until golden brown on both sides.

4. After the fish is fried, add cold water to the pot to cover the fish (it must be cold water to cook a very milky fish soup);

5. Add green onion and ginger and bring to a boil. When the water is first boiling, add the fungus and shredded radish.

6. Cover the pot and simmer over medium-low heat for 20 minutes, simmer until the soup is milky white, and add salt.

Tip: When frying fish, apply ginger to the pan to prevent it from sticking to the pan.

Method three. Ingredients.

Ingredients: fresh crucian carp (1 piece, 638 grams), white radish (1 2 pieces), green onion (1 root), ginger (3 slices).

Seasoning: Oil (3 tablespoons), concentrated chicken juice (2 tablespoons), cooking wine (1 tablespoon), salt (1 2 tablespoons).

Cooking process. 1. Remove the scales, gills and internal organs of the crucian carp, wash and wipe the water, and make three diagonal strokes on both sides of the fish.

2. Peel and wash the white radish and cut it into thin strips; Remove the head and tail of the green onion and cut it into segments, peel and slice the ginger.

3. Heat 3 tablespoons of oil in a pan, stir-fry ginger slices, add crucian carp and fry until golden brown on both sides, and set aside.

4. Pour 3 bowls of water into the pot, pour in shredded radish and crucian carp and boil together, change to low heat and simmer for 30 minutes until the soup is milky white.

5. Sprinkle in the green onions, add 2 tablespoons of concentrated chicken juice, 1 tablespoon of cooking wine and 1 2 tablespoons of salt and stir well to taste, and then remove from the pot.

Chef's tip: 1. The skill of frying fish without breaking the skin: heat the dry pan, rub the bottom of the pot with ginger slices, heat the oil and then put in the crucian carp, and fry slowly over medium heat until both sides are golden brown.

2. White radish can be eaten raw or cooked, and those who are afraid of eating the spicy taste of radish can first treat the shredded radish with water, and then stew it into soup.

3. To make a fragrant, delicious and milky white fish soup, you can first put the fish in an oil pan and fry it, and then pour water into it to stew, and the fish soup will become as white as milk.

4. Crucian carp is rich in protein, and regular consumption can not only improve the rough condition, but also have a peculiar relief effect on wrinkles caused by stress, lack of sleep and other factors.

Crucian carp should be fried in oil first, and the stewed soup will be thick and mellow, and the nutrients of the fish meat will be easier for the human body to absorb after being dissolved in oil.

Ingredients: 1 crucian carp, 1 white radish, 1 ginger, 1 green onion.

Method: Peel and shred the white radish, cut the green onion into sections, and slice the ginger.

Put oil in the pot, fry the crucian carp thoroughly, fry one side and then turn over to fry the fish skin (I understand the reason, I still fried it in practice, hehe) 3. Then put the ginger slices and green onion white, stir-fry 4, pour water and boil, add wine to remove the fish.

Cover the pot and slowly boil the soup for a while, then add shredded radish, season with salt and fish sauce, or add a little monosodium glutamate 6. Continue to cook the soup until milky white, and finally sprinkle a little pepper, add the shallots and carrot flowers for decoration.

Tips: 1. I just fried the fish casually here, if I can fry the fish thoroughly, the soup will be more fragrant.

2. The milky fish soup made outside is often boiled with milk, and you can also add some if you need it.

3. Carrots are used for garnishing, but they can not be put away.

4. Ginger, green onion and wine are indispensable, and they rely on them to get fishy.

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.

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.

However, because it has less meat and more spines, crucian carp is more used to make soup. 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.