How do you cook crucian carp soup to have a milky white color?

Preparation of crucian carp soup:Spare ingredients:2 crucian carp, 1 small handful of chives, 3 slices of ginger, 2 tablespoons of cooking wine, a pinch of salt, a pinch of white pepper;

Production process:The first step is to prepare 2 crucian carp, wash them, then control the moisture in the crucian carp, draw two knives on both sides of the crucian carp, cut a small piece of ginger into slices, pick and wash the chives, control the moisture in them, and tie them into onion knots for later use;

The second step is to heat the wok on the fire, then rub the bottom of the pot with ginger slices, pour in a little cooking oil, put the processed crucian carp into the pot and start frying, shake the pan to make it non-sticky, and after it is set, turn the crucian carp over and continue to fry for a while;

The third step, after seeing that both sides of the crucian carp are fried yellow, you can add an appropriate amount of boiling water to the pot, wait for it to simmer over high heat, use a spoon to skim off the foam on it, continue to keep it simmering on high heat, about 20 minutes, you can see that the fish soup has been milky white;

Step 4: Then add the pre-processed green onion knots and ginger slices to the pot, add 2 tablespoons of cooking wine, continue to simmer for 5 minutes, add some salt to taste according to personal taste, and the soup becomes more mellow at this time;

The fifth step, finally add a little bit of white pepper to remove the fishy, of course, you really don't like it or don't add it, continue to simmer for a while, you can turn off the heat, and you can enjoy the crucian carp soup when you put it out, the soup is thick and mellow, and the fish is tender and delicious.

1. How to make crucian carp soup milky white? Don't add water to stew directly, add 1 more step, that is, after the crucian carp is cleaned, fry it in the pot, fry both sides of the crucian carp, and then add water to stew, it turns out that the crucian carp soup is thick and white;

2. When frying crucian carp, in order to prevent breaking the skin, rub it at the bottom of the pot with ginger slices in advance to form a layer of isolation film, and it is not easy to stick to the pan when the crucian carp is fried, and the fish skin is not broken, which is easier for the human body to absorb the value;

3. To stew crucian carp soup, hot or cold? The correct way should be to use hot water, because the crucian carp is very hot after frying, and if cold water is added, the meat of the crucian carp will become old when it is cold and hot, and the taste of the stewed soup will also be affected.

Take out the eggs, open the shell, stir and set, then fry the eggs.

Then the crucian carp is scaled and washed with tap water, and finally some ginger slices or shredded ginger are put in the fish belly to remove the smell. At the same time, sprinkle with a little salt.

Heat the oil first, then fry the fish until golden brown on both sides, add seasonings and water, and remember to add enough water at one time to add water twice will affect the taste of the soup. Then simmer over low heat and simmer for more than 40 minutes.

Before boiling crucian carp soup, you need to fry the crucian carp until golden brown on both sides, and fry the fish gelatin in the fish skin, so that the soup will be milky white.

The fish should be fried first, and after frying until both sides are golden brown, then boiling water is added, so that the boiled crucian carp soup will be milky white, and the most important thing is to add boiling water, not cold water.

1First of all, we prepare a crucian carp, cut off the fins and tail, shave the scales, remove the gill teeth from the internal organs, and rinse the blood.

2.Cut some green onions and ginger slices, and prepare an appropriate amount of coriander for later use.

3.Stew fish soup, no matter which species of fish you use, fry it in advance: boil oil in the pan, pour out the hot oil and add cold oil after sliding the pan, the hot oil can prevent it from sticking to the pan.

First add the green onion and ginger slices and stir-fry until fragrant, then dry the fish and put it in the pot, if there is water on the fish, it is easy to break when frying. The whole process is fried over low heat, often shake the pot, fry the fish on both sides until golden brown and put it out, the fish meat contains less oil, fry until it can supplement a part of the oil, and emulsify into a milky white fish soup when stewing.

4.Put the fried crucian carp into a boiling casserole, simmer over high heat, and emulsify well to get a milky white fish broth.

5.After the fish soup is stewed until it is thick and white, add salt and pepper to adjust the base taste, and then sprinkle with coriander to make it delicious.

Ah Fei has something to say:

No matter what kind of fish soup you stew, if you want to be thick and fragrant, one is to fry and supplement the oil; the second is to stew in hot water to prevent protein coagulation; The third is to make the whole process of high fire, so that the protein is fully integrated into the soup.

Well, this rich, milky crucian carp soup is ready, and as long as you master the above three points, you can easily stew a milky fish soup.

Hello, I'm glad to answer for you. How can crucian carp soup be stewed milky white, I will teach you three tricks: the first trick, crucian carp must be fried in the pan in advance and fried to a browned state on both sides.

Second, be sure to stew with boiling water, not cold water, otherwise the stew will not be milky. Third, when stewing fish soup, keep the heat high throughout the whole process, and the stew will taste and look better. I hope the above methods can help you, the following is my life experience I hope to help you, the ingredients needed for the method of stewing crucian carp soup:

Crucian carp, tofu, wolfberry, salt, boiling water, green onion and ginger, cooking wine 1, prepare a live crucian carp, if you want to boil fish soup, you must use live crucian carp, so that it is delicious to boil out. After buying it, it is cleaned up, and cooking wine, green onion and ginger are added below, and then marinated for half an hour after spreading evenly.

2. Prepare a little more wolfberry, you can leave it out if you don't have it at home, wash the wolfberry with water, and then soak it in water for a while. Prepare another piece of tender tofu, cut it into pieces and set it aside for later use. 3. Add a little cooking oil to the non-stick pan, then put the fish in it, fry it slightly, and fry it until golden brown on both sides.

4. After frying the fish, we put it into a casserole, and then we need to add enough boiling water to it, and we must stew it with boiling water to make a milky white soup. After pouring boiling water, add a little green onion and ginger, turn on high heat and start to simmer. Be sure to turn on high heat and simmer, and the stew will be a thick and white soup.

5. Simmer on high heat for 10 minutes, put the tofu in, and continue to simmer for about 20 minutes. Finally, we put the wolfberries in, add an appropriate amount of salt, cover the lid and simmer for a few minutes, then turn off the heat. Drink it while it's hot, it's fragrant and strong, it's so satisfying!

Cooking Steps]:

1. Let's first prepare the ingredients to be used in a while, just prepare the fresh tofu, I use the northern tofu, I feel that the northern tofu stew is more flavorful, the inner fat tofu is too tender, and it feels tasteless. The ginger is cut into slices, and the crucian carp is ready fresh.

2. Remove the gills of the crucian carp, clean it with water, and cut it diagonally on the body of the fish with 2 knives. Removing the fishy line (the fishy line can be cut deep under the gills to pull out a white line) is also the key to cooking crucian carp soup without being fishy.

3. Cut the tofu into small pieces of about 2 3 cm, add an appropriate amount of water to the pot at this time, and set aside after boiling.

4. Heat the woks until they are 7 hot, then put the crucian carp into the pot, fry the crucian carp until both sides are discolored, do not turn the fried fish back and forth, and then turn it over after one side is colored, the non-stick pan will be easier to operate, if the iron pan may need to add a little oil and then start frying. Then pour an appropriate amount of boiling water and cook the crucian carp.

5. Prepare a casserole, pour the ginger slices and fried crucian carp into the casserole together with the soup in the pot, and simmer for about 20 minutes until the soup gradually turns milky white.

6. Pour the tofu cubes into the casserole and continue to simmer for about 10 minutes.

7. Wait until the end is almost out of the pot, add an appropriate amount of salt, chicken powder to taste, sprinkle with chopped shallots and you can get out of the pot, the successful milky white fish soup has no fishy smell at all, but the sweet and mellow taste, can not be stopped.

When stewing crucian carp soup, the most important step that needs to be added is to fry crucian carp, and can not directly put the crucian carp into the oil pan to fry, first sprinkle some white sugar in the oil pot, you can force out the protein in the fish, so that the color of the stewed fish soup is thicker and whiter, and the key stewed crucian carp soup is not fishy at all, especially delicious.

In addition, according to personal preference, you can add tofu, shredded radish, coriander and pepper, which is also good.

You can also fry the crucian carp soup over low heat until golden brown on both sides, and then put it in a stew pot for boiling, or replace the water in the stew soup with stock, which can increase the fat content in the crucian carp soup, which is conducive to the formation of a milky white suspension, and is easy to stew into a white soup base.

Crucian carp soup wants to boil out a white soup with water, water can not be added at one time, add a small amount of water after boiling, and then add water to the pot, so as to ensure that the soup is milky white several times, until enough to drink.

My recipe is to put some tofu in the crucian carp stew and heat the water separately, not cold water. The soup is white. That's what I usually do.

First put a little oil to fry the fish, then add boiling water to boil, and the stew will be white.

Two key points, fry and add boiling water.

First of all, the fish should be fried, then added to boiling water, and after boiling, two spoons of milk powder are added to make it sweet and fresh.

Ingredients: 2 crucian carp.

2 poached eggs.

White radish 1/2.

More than a dozen wolfberries.

5 slices of ginger.

2 green onions and a spoonful of cooking wine.

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. Wash well, dry with kitchen paper and set aside.

There are two white tendons on both sides of the back of the crucian carp, which 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.)

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Fry two eggs and set aside.

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Shred the radish and set aside.

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Put oil in a hot pan, fry the crucian carp until golden brown on both sides (don't be in a hurry to flip when frying the fish, shake the pan gently, the fish can slide and turn over) and cook in cooking wine.

Add the ginger slices and green onion knots.

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Poached egg. <>

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Shredded radish. <>

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Add boiling water and the last ingredients (add enough water at one time).

Bring to a boil over high heat, add a few drops of white vinegar and simmer for a few minutes.

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Add the goji berries and simmer again.

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Add salt and pepper to taste. Adjust the taste, turn off the heat and sprinkle with chopped green onions.

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1. Do not directly throw the crucian carp into the pot to stew, if you do this, the soup will not be fragrant and fishy, and the soup will be very ugly. The correct way is to put the crucian carp into the pot and fry it first, and then stew the fried crucian carp to make a milky white color and the soup is rich and delicious.

2. Don't put salt in the stewed crucian carp soup in a hurry, you must know the time to put the salt, if you put it too early, it will cause the fish to be firewood, and the stewed fish soup is not white enough, so when stewing crucian carp soup, the salt should be put at the end is more appropriate.

3. It is not suitable to add cooking wine when stewing crucian carp soup, although cooking wine has the effect of removing fish, but stewed crucian carp soup belongs to stew, cooking wine contains the taste of spices, and after putting cooking wine, it will cover the freshness of the fish soup, so it becomes unpalatable, and there are some peculiar smells, so remember not to put cooking wine in stewed crucian carp soup.

4. Stew crucian carp soup should pay attention to the heat, many people are used to stewing crucian carp soup over low heat, because usually stewed soup is almost always simmered on low heat before drinking, and stewed crucian carp soup is just the opposite, it is necessary to use high heat to stew a thicker white effect.

After the crucian carp is processed and fried, wait until the water in the pot boils to boil, and then put the crucian carp in the pot at this time, so that the protein in the crucian carp will precipitate, and it will not be long before you can see the attractive milky white color.

Cut the tofu into pieces, cut the fish body with a few knives and dry it, add oil to the pot, put ginger slices and fish, fry until golden brown on both sides, add boiling water and green onion knots, cover and cook over high heat for 15 minutes, put the tofu cover and cook over medium heat for 10 minutes, add salt, white pepper and chopped green onions. The crucian carp does this to produce a white soup.

I think it takes some time for the carp to make a milky white soup. The crucian carp is cleanly processed. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant. Add crucian carp and fry until browned on both sides. Put the appropriate amount of water and simmer for half an hour. Then put a variety of spices.

Put the crucian carp in the pot and fry it, add cooking wine to the quarrel, then put water to boil it, and after walking away, add salt and other condiments, and cook the milk, and the white crucian carp soup is successful.

If you want crucian carp soup to boil out milky white boiling water, it is the most important point. Clean up the crucian carp, put the oil on both sides of the pan and fry it, at this time be sure to pour boiling water into the pot, and you can not pass some crucian carp.

According to your description, the trick to cook crucian carp soup is to add a little lard to fry the crucian carp, and pour hot water after frying.

If the carp wants to be milky white, first heat the pan and fry it in cold oil until golden brown on both sides, then put water on high heat and cook for 10 minutes. Put the tofu in and simmer for 20 minutes