How to make crucian carp soup delicious

The delicious recipe for crucian carp soup is as follows:

Steps. First, first prepare a crucian carp, clean it inside and out, you can also let the shopkeeper kill the fish when buying fish, the fish must be cleaned, and the fish soup will be white, otherwise the color will be affected by the fish blood.

Steps. 2. Peel the ginger and cut it into shredded ginger, put the fish into a small basin, pour in an appropriate amount of cooking wine, put in salt and ginger shreds, "massage" the fish for a while, marinate for about half an hour, this step can make the fish taste in advance, and the fishy smell will be greatly reduced in the later cooking.

Steps. 3. Pour half a spoon of vegetable oil into the pot, sprinkle some salt, heat the oil temperature to 70% over high heat, turn to low heat, and put the whole fish into the pan to fry.

Steps. 4. When one side is golden brown, turn the other side and continue to fry.

Steps. 5. After both sides are fried, add slightly more boiling water, put in green onions, ginger shreds, cover and simmer for eight minutes, sprinkle salt and a little pepper to taste when the time is up, you can put it out of the pot and put it on the plate, it is very fragrant.

Crucian carp casserole. Food ingredients.

River crucian carp 3, magnolia slices 200 grams, boxed tofu 2 boxes, fresh mushrooms 200 grams. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of pickled red pepper, 15 grams of monosodium glutamate, 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine.

How to make it: 1.Cut the magnolia slices into diamond shapes, box tofu, divide into seven, and fresh mushrooms into two, wash, and put into a casserole for later use.

2.Slice ginger and garlic, green onions, and pickled red peppers and cut them into "horse ears" shapes.

3.Remove the scales, gills and internal organs of the crucian carp, fry them in an oil pan until golden brown on both sides.

4.Put the wok on the fire, heat the oil, put the ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant. Mix with white soup, put river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the foam, pour it into the pot, and serve on the stage.

Watercress crucian carp. Food ingredients.

2 live crucian carp or 1 mandarin fish (weighing about 600 grams), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams of minced ginger, soy sauce, sugar, vinegar, 25 grams of Shao wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 50 0 grams of cooked vegetable oil (about 150 grams).

How to make it: 1. Wash the fish, cut two knives on both sides of the fish body (the depth is close to the fish bone), smear it with Shao wine and fine salt and marinate it slightly.

2. On the wok, the oil is boiled until it is hot, and the fish is slightly fried. Leave 75 grams of oil in the pot, fry the minced bean paste, ginger and garlic in Danxian County until the oil is red, put the fish and broth, move to low heat, add soy sauce, sugar and fine salt, cook the fish and put it on a plate.

3. Put the original pot on the fire, thicken it with wet starch, pour vinegar, sprinkle green onions, and pour it on the fish. Note: Fresh crucian carp or mandarin fish must be used. When cooking, the marinade should be thick, so that the fish sticks to the marinade and absorbs the flavor.

Food features: The color is red and bright, the meat is delicate, the taste is fresh and strong, and it is slightly sweet and sour.

Custard crucian carp soup.

Food ingredients. 1 crucian carp, 5 peppercorns, 20 grams of custard, 10 grams of ginger, 10 grams of green onions, appropriate amount of salt, appropriate amount of chicken essence.

Food features: 1. After disemboweling the crucian carp, clean it and set aside.

2. Put the crucian carp in 3 hot oil to remove the fishy smell of the crucian carp.

3. Add an appropriate amount of water and seasonings and simmer over low heat for 40 minutes.

4. Add a little custard to make the soup white and thick, and the taste is better.

Making egg powder can be bought in vegetable farms. If you want to be more convenient and nutritious, replacing egg powder with milk is also a good choice.

How do you make crucian carp soup delicious? The crucian carp is not scaled, put it in a pan and fry until golden brown on both sides, then put it in a wall breaker, add green onion and ginger cooking wine, add boiling water, and break it. Remove from pan and add salt and pepper.

How to cook crucian carp soup? Wipe the mucus on the surface of the crucian carp dry, put on a flower knife, leave the crucian carp hot, add the green onion and ginger to fry the egg white radish, add pepper and chopped green onion after cooking.

If you want to make crucian carp soup, fried and tender tofu is the key!

Crucian carp soup must be fried before adding boiling water.

Choose the right time to add water.

Fresh fish can't do it, but if you want to make a thick soup that is white and delicious, there are two steps to remember and not to make mistakes. The key two steps in boiling crucian carp soup are to fry the crucian carp until it is slightly yellow on both sides, and the other is to add boiling water to boil the soup.

With these two steps, it is difficult to think that crucian carp soup is not delicious, and the banquet guests will also have more face when making this soup.

Milky white crucian carp soup.

Ingredients: 1 crucian carp, 1 ginger, some green onions, cooking oil, salt.

Cooking Method:1Clean the gills, scales, internal organs, and black membrane of the crucian carp, and make a few diagonal cuts on the surface. Slice the green onion into chopped green onions and slice the ginger.

2.Heat a spoonful of cooking oil in a pot, add the crucian carp, fry it slowly over low heat, fry the crucian carp until it turns slightly yellow on both sides, and add an appropriate amount of salt to make the fish more flavorful.

3.Add the ginger slices and continue to fry slowly. Because ginger will become black and bitter after frying for a long time, it is best not to put ginger slices at the beginning, I always fry for a while and then add ginger slices, so that it is less likely to burn.

4.At this time, the crucian carp has been fried and fragrant, and it is very yellow on both sides, remember to turn it over carefully.

5.Add boiling water to cover the crucian carp and cook on high heat for 10 minutes. Some friends say that adding cold water can also be boiled to make a milky white, in fact, cold water will be the retraction of the fish, and the meat will become firewood after cooking, compared to adding boiling water, boiling water can make the meat quality unchanged, and it will not taste fishy.

6.Add an appropriate amount of salt to the fish soup to taste, then serve, sprinkle with chopped green onions, and a delicious crucian carp soup is ready.

One of the most important things to do when making crucian carp soup is to pay attention to the heat.

The steps are as follows: buy two freshly killed crucian carp of moderate size. When washing, all the fish scales should be cleaned, and the inside of the fish belly should also be washed, so as not to smell fishy in the soup;

After washing, apply appropriate salt to the fish and let it marinate for 10 minutes;

Prepare three chives, wash them, knot them and set aside;

Slice a few slices of ginger (depending on the size and amount of the fish);

Apply ginger juice evenly to the pan (to prevent the fish skin from sticking to the pan), pour in the salad oil and light the fire;

The oil should not be too hot, turn the heat down, gently put the fish into the pot, and at the same time put in the ginger slices, and turn up the heat;

Fry until the skin of the fish is slightly golden brown, and gently turn the fish over until it is also slightly golden brown;

During the frying process, pay attention to turning the pan to make the fish evenly fried;

Reduce the heat, add cold water until the fish is submerged, put in the prepared green onion knots, turn on high heat and bring to a boil;

Turn the fish over, cook for another 5 minutes, add an appropriate amount of salt, and continue to cook until the soup is milky white;

Add MSG and cook for two minutes.

At the same time, prepare the ingredients for eating the fish: pour a little vinegar from the dipped fish into a bowl, add a little salt, sugar, monosodium glutamate, and stir well.

Serve the fish separately in a large bowl and the crucian carp soup in the soup bowl; The fish is dipped and eaten, and the soup is drunk.

The delicious crucian carp soup is presented in front of your eyes, and the fragrant fish ......

Crucian carp has a sweet taste and a flat nature, and has the effects of strengthening the spleen, appetizing, invigorating qi and dehumidifying!

Ingredients: 2 crucian carp.

2 poached eggs.

White radish 1/2.

More than a dozen wolfberries.

5 slices of ginger.

2 green onions. Cooking wine 1 spoonful.

White vinegar A few drops.

Pepper a little.

The crucian carp soup is super delicious, milky and milky.

Kill the crucian carp, remove the internal organs, remove the fishy line, and be sure to remove the black membrane in the belly of the fish, otherwise it will be fishy. Clean and dry with kitchen paper for later use, there are two white tendons on both sides of the back of the crucian carp, this is the "fishy line". (Cut a little lower than the head of the fish, you will see a very thin white line, this is the fishy line, and then cut a little forward of the tail of the fish, gently pat the body of the fish with the back of the knife, and then use your hands or tweezers to easily pull it out.)

Fry two eggs for later use, shred the radish for later use, put oil in the hot pan, fry the crucian carp until golden on both sides (don't be in a hurry to turn it when frying the fish, shake it lightly, the fish can slide and turn it over) Cook in cooking wine, put in ginger slices, green onion knots, poached eggs, shredded radish, add boiling water, last the ingredients (water should be added enough at one time), boil over high heat, put in a few drops of white vinegar, continue to simmer on high heat for a few minutes, put in wolfberry and stew again, add salt and pepper to taste. After adjusting the taste, turn off the heat and sprinkle with chopped green onions, the white is as white as milk, and the taste is delicious!

Fry the fish golden brown on both sides, then mash the fish, then add boiling water and bring to a boil over high heat for about 10 minutes.

Steamed in the original flavor, with the most primitive method, salt and ginger slices can be added, and it can be eaten by men, women and children.

If you want to make crucian carp soup, you really have some tricks.

My husband's crucian carp soup is delicious.

Every time he makes crucian carp soup, he first puts oil in the pot and then fries the crucian carp on both sides.

Fry the crucian carp on both sides to remove the smell.

Then fry the fish and put it directly in warm water. Then put them in turn. Ginger. Scallions. Goji berries and jujubes. Simmer for half an hour. That's it.

The steps to make a good drink of crucian carp soup are as follows:

Ingredients: crucian carp, salt, tofu, chopped green onion, cooking oil, white radish, ginger, etc.

1. First of all, we have to rinse the crucian carp first, rinse the blood and internal organs inside, and generally the fish seller will scrape the fish scales clean, but there will always be a leak, so when you go home to clean, you still have to check it carefully. The black film in the belly of the crucian carp must be cleaned, and most of the fishy crucian carp soup stewed is due to this black film.

2. After cleaning, we need to prepare for blind work, take out some kitchen paper to completely dry the moisture on the surface of the crucian carp to the greatest extent, and wipe it here as well, otherwise the hot oil will splash out when the fish is fried in a while, and the fish will be dried and set aside.

3. Turn on low heat and brush the oil, first put in the ginger slices and stir slightly, continue to turn on the low heat and slowly put the ruler spine fish in, the fish will immediately swell up when it touches the hot oil, and we fry it slowly.

4. When the bottom surface is almost set, turn it over and fry it, so that it is not easy to break the skin.

5. The most critical step after the fish is fried we need to pour boiling water, boiling water is the key step of the milky white and thick soup, turn to low heat and simmer slowly for 15 minutes after boiling. After it comes out of the pot, you can adjust the taste according to your own taste, I only put salt to taste, and some friends like to use white pepper. Finally, it is delicious to drizzle with a small grinding sesame oil.

Teach you how to make milky white crucian carp soup.

Ingredients: 300 grams of fruit radish, 1 crucian carp, 10 grams of green onions, 6 slices of ginger, 1 coriander, 5 grams of wolfberry, 2 tablespoons of oil, 5 grams of salt, 2 spoons of cooking wine, 2 spoons of oyster sauce, appropriate amount of white pepper, 12 peppercorns, 1 spoon of sesame oil.

Steps: 1. Prepare the crucian carp.

2. Prepare fruit radish, green onion ginger, and coriander.

3. Fork the fruit radish and set aside.

4. Prepare the wolfberries.

5. Cut the green onion, ginger and coriander and set aside.

6. Pour oil into the pan, heat until 50% hot, add crucian carp and fry until browned.

7. Turn over the crucian carp and continue to fry until it is done, add the peppercorns and stir-fry until fragrant.

8. Add green onion and ginger and stir-fry until fragrant.

9. Add salt, cooking wine, and oil.

10. Add water, bring to a boil and simmer for 20 minutes.

11. The soup has begun to turn white, turn over the crucian carp and continue to simmer.

12. Add shredded radish and continue to simmer for chain cooking.

13. Add a little wolfberry and simmer for another 5 minutes.

14. Sprinkle with chopped coriander and white pepper.

15. Add a little sesame oil and you're ready to go.

16. a finished product.

The steps for making crucian carp soup are as follows:

Preparation: crucian carp, ginger, shallots, salt, wolfberry, cooking wine, etc.

1. The fish brought back from the vegetable market should also be cleaned, and the black mucous membrane inside should be washed off Gently scrape the black film on the surface of the fish with a knife (in order to make the fish not fishy) and then rinse with water.

2. Cut the ginger and garlic, cut the green onion into sections, pour the cooking wine and grab the spring juice of the limbs, and apply it to the body of the fish.

3. Use a paper towel to dry the water on the fish to prevent the fish from rotting when frying, and there is also oil splashing on the body.

4. Soak the wolfberries in warm water, cut the ginger into shredded ginger and chopped green onions.

5. Put some oil in the pan and turn it a few times, pour out the hot oil, then put the cold oil, and then put in the fish, at first do not be hungry and busy turning over and fry for a while, after frying the fish, add wolfberries and ginger shreds, a little salt to taste, cover the pot and cook for about three minutes, then put in the wolfberries, and finally cover the pot and cook for one minute, you can do it.

The crucian carp soup is prepared as follows:Ingredients: 2 crucian carp, 2 tomatoes, 1 tablespoon of cooking wine, 1 piece of ginger, about 20 grams of lard, appropriate amount of boiling water, appropriate amount of salt, a little crushed pepper, 1 coriander.

Steps: 1. Rinse the killed crucian carp and wipe a little cooking wine.

2. Heat oil in a pot.

3. Add ginger slices and stir-fry until fragrant.

4. Add the crucian carp.

5. Fry until golden brown on both sides.

6. Wash the tomatoes and cut them into large pieces.

7. Put it in a pan and fry it slightly.

8. Add boiling water.

9. Bring to a boil over high heat, turn to medium heat and cook for about 8 minutes.

10. Put salt.

11. Add the pepper crumble.

12. Continue to cook for about 5 minutes.

13. Put it in a bowl, decorate it with coriander, and eat.