The practice of black fish pork rib soup, the practice of black fish soup

Black fish tofu soup.

Efficacy: De-edema and lactation-inducing.

Steps & Practices:

1. Treat the fish: kill the fish, remove the internal organs and fish scales, wash and drain; cut the fish head in half; Cut the body of the fish into butterfly slices; The old ginger is flattened and cut into small pieces.

2. Put an appropriate amount of oil in the pot and put the ginger in; Place the sliced fish in a pan; stir-fry appropriately; Put the water, not more than the amount of fish; Put an appropriate amount of salt and sugar, cover the pot and cook over high heat; Cut the green onion into sections and set aside; Wait until the fish broth turns white; Put a little cooking wine, cover the pot and simmer for 5 seconds; Sprinkle with green onions before cooking.

3. Reminder: 1. It is the key to put cooking wine after cooking, and the amount of cooking wine should not be too much, a little more ginger, and it will not be fishy in the end; 2. Because it takes more time to cook white fish soup, the fish pieces are cut thicker, so that the fish will not be very old in the end; 3. Put an appropriate amount of sugar, which can be fresh; 4. The taste of fish soup should be slightly salty, not too light.

4. First of all, the protein in fish and tofu is incomplete. The protein of tofu lacks methionine and lysine, which are abundant in fish. Fish contains less protein phenylalanine, but more in tofu. The combination of the two complements each other's strengths.

Secondly, eating fish and tofu together can play a greater role in promoting the body's absorption of calcium in tofu. Although tofu contains a lot of calcium, it is not conducive to human absorption when eaten alone, and the rich vitamin D in fish has certain biological activity, which can increase the absorption rate of calcium by more than 20 times. Children who are susceptible to rickets and women and older people who are prone to osteoporosis are good to eat more fish and tofu.

Pregnant women's meal Tomato pork rib soup.

Efficacy: Nourish qi and blood, strengthen the spleen and appetize.

Ingredients: 500 grams of pork ribs (it is best to use small ribs for pork ribs, not cavity bones); tomatoes 250 g; 40 grams of tomato sauce (it is best to use canned tomato sauce, the taste will be more pure, the soup will be more delicious, it is not as sweet as tomato sauce, according to your preference, you can of course leave it out); a pinch of ginger;

Steps & Practices:

1. Prepare materials.

2. Soak the pork ribs in clean water to soak away the excess blood, and then wash them. The washed ribs need to be scalded for 2 minutes, and then rinsed with cool boiled water to remove the blood and blood foam for later use.

3. Take the soup pot, put it on the fire, add an appropriate amount of boiling water, add ginger slices, pork ribs, cooking wine, and stew until the ribs are cooked, this process takes about an hour.

4. When the ribs are ripe, add tomatoes, tomato sauce, salt, and simmer for a while before turning off the heat and serving. When stewing meat, if you put salt early, the meat will not be easy to simmer, so put the salt later

5. Tomatoes can be put in advance according to their own needs, if you want a better taste and better appearance, it is best to tear off the skin of the tomatoes.

Eating bone foods and drinking milk will lose calcium.

Ingredients: 2 dried cuttlefish, 500g pork ribs, 200g carrots, 50g black fungus, 3 slices of ginger, a little vinegar, appropriate amount of salt.

Production steps: 1. Soak the dried cuttlefish and black fungus in advance and soak them thoroughly.

2. Remove the bones of the soaked cuttlefish, cut into thin strips, cut the carrots into small pieces, and slice the ginger.

3. Put pork ribs and ginger slices in the pot, blanch for a while to remove the blood, remove and skim off the oil foam, which can not only remove the fish, but also make the pork ribs more compact.

4. Pour an appropriate amount of water into the casserole, add the pork ribs, slippery finch and shredded cuttlefish, and cook for about an hour.

5. Pour in the carrot cubes and continue to cook for about half an hour.

6. Add a little vinegar to make the meat soft and rotten.

7. Pour in the black fungus again and continue to cook for about half an hour.

8. Add salt and stir well before removing from the pot.

9. Finished product drawing.

Black fish soup recipe one1. Materials1. Ingredients: 900 grams of black fish, 50 grams of wolfberry.

2. Ingredients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion.

Second, the method steps1. A black fish, kill it well.

2. Chop into sections.

3. Add water to the pot and add the black fish segments.

4. Start cooking.

5. Add the wolfberries about half an hour after the pot boils.

6. Cook for a few minutes and enjoy slowly.

Black fish soup recipe two1. IngredientsIngredients: 500g of black fish, 10g of salt, 10g of green onions, 5g of ginger, 5g of corianderSecond, the steps1.Get ready for the blackfish.

2.Clean up.

3.Chop the black fish into pieces and set aside.

4.After a little water, add green onion and ginger slices.

6.It is better to simmer slowly over low heat.

7.Look at the stewed soup.

Preparation of ingredients.

Ingredients: 2 black fish;

Ingredients: 300 grams of tofu, 4 mushrooms, green onions (divided into green onion segments and chopped green onions), 150 grams of ham, ginger, salt, cooking wine, pepper;

Steps: 1. First wash the black fish to the intestines and scales, cut the tofu into a rectangular shape, and spend it with a knife on the top of the mushroom, which is easy to taste;

2. Fry in a pan until almost golden brown;

3. Add water and cooking wine;

4. Add ingredients;

5. After boiling on high heat and turning to a simmer for 40 minutes, the ingredients can be prepared from the pot.

Ingredients: 2 black fish; Ingredients: green onion (divided into green onion segments and chopped green onions), 150 grams of ham, ginger, salt, cooking wine, pepper;

Steps: 1. Wash the fish and cut it into pieces, control the moisture, and set aside. Slice the green onion into sections and slice the ginger for later use.

2. Heat the pot, dig out a spoonful of lard (solid) with a spoon, then add two spoons of vegetable oil (vegetable oil), mix it thoroughly, heat it to about seven minutes, pour the fish and green onion and ginger into the pot and fry for one minute, and slowly turn the fish pieces, so that the fish skin will not be broken.

3. Then add an appropriate amount of boiling water, note that it is boiling water, not cold water, so that the protein in the fish can be fully dissolved.

4. Change to medium heat and simmer for 20 minutes, then remove the pot and add an appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

Precautions. To make fish soup to be white to look good, one is to choose the oil to choose the mixed oil of animals and plants, the second is to let go of the water, the third is the green onion and ginger do not fry first, because the oil pot is hot fast, it is easy to burst the green onion and ginger black, so that the soup is floating one by one, not to mention the white soup, but also affect the appetite, put it together with the fish, and then the soup is good, the green onion turmeric soup is white, it is very pleasing to the eye, and the taste is also delicious. Preparation of ingredients.

Ingredients: 1 black fish about 500 grams, 2 chives, 1 small piece of ginger.

Ingredients: 30g cooking oil, 1 2 tbsp cooking wine, 1 tsp pepper, 2 tsp refined salt, 1 2 tsp sugar.

Steps: 1. Remove the scales, gills and internal organs of the cuttlefish. Wash and cut sections; Wash and cut the chives and slice the ginger;

2. Put oil in the pot, heat it, add the black fish segment and fry it slightly, then add an appropriate amount of water and cooking wine, refined salt, sugar, chives and ginger slices, cook until the cuttlefish meat is cooked and rotten, pick up the green onion segment and ginger slices, add pepper, and burn for a while.

Precautions. There are two essential seasonings for black fish soup: one is pepper. In addition to flavoring, pepper can also remove some of the coldness of black fish.

The second is vinegar. Fish dipped in vinegar can taste crab, so it is recommended to choose aged vinegar. Aged vinegar, especially if it is old, the more mellow it is, the less harmful it is to the stomach.

Vinegar can also be consumed, and while enjoying the deliciousness, you are not afraid of eating too much and not being able to digest it!

The black fish is the common name of the snakehead, which is fierce by nature, has strong reproductive ability, and has a large appetite. Blackfish can be used to make blackfish soup as follows:

Materials. Ingredients: 1 black fish.

Excipients: appropriate amount of rice vinegar, a little coriander, a little green onion, an appropriate amount of salt, a little white pepper.

1. The black fish should be cleaned first, and the internal organs, scales and gills should be removed.

2. Add an appropriate amount of water to the pot, put the fish into the pot together, and then light the fire and heat it.

3. After the fire is boiled, use a spoon to remove the blood foam on the surface.

4. Then add a little rice vinegar so that the fish soup is not fishy.

5. After boiling again, continue to cook over medium-low heat for about 10 minutes, so that the soup is thick and the nutrients are easier to absorb.

6. Put a little chopped green onion, coriander, salt, and white pepper in a bowl to taste.

7. Add the hot soup to a bowl.

8. You can start drinking.

Ingredients: Ingredients: black fish, rice wine, auxiliary materials: green onion ginger, salt, pepper.

1. Remove the scales and internal organs of the black fish, clean it and slice it along the fish bones into larger fish meat. Cut into fillets and set aside. The method is similar to that of sauerkraut fish, but the difference is that boiling black fish soup does not need to add starch or the like, and the fish meat is marinated in advance.

2. Heat the oil in the pan and rub the pan with ginger. Then put in the fish head, fish bones, fish tail, the guy fried slowly, one side is formed, and then carefully turn over and fry the other side to avoid sticking to the bottom.

3. Add enough water to the pot, add green onion and ginger, cover the pot, and boil the soup over medium-low heat. Fish soup needs to be boiled for a longer time, generally the longer we boil, the whiter it is, and the whiter the fish soup, the better.

4. Boil until the fish soup turns white, then add the fish fillet, carefully disperse, and then add an appropriate amount of salt to taste.

5. Cook in the rice wine, sprinkle some pepper, and wait for the fish slices to turn white.

1.Quickly wash the fish and cut it into cubes, dry it and set aside. Cut the onion into pieces and slice the ginger for later use.

2.Heat the pan and scoop up one spoonful of lard (solid) with a spoon, then add two spoonfuls of vegetable oil (vegetable oil) and mix thoroughly. After heating for about seven minutes, pour the fish and green onion and ginger into the pan and sauté for one minute.

Turn the fish pieces slowly so that the skin is not broken. Otherwise, it will be the same as stamps, the quality is different, and the quality is not good. Since it is a delicacy, of course, it is necessary to pay attention to the appearance of the orange.

Stir-fry for a while.

3.Then add an appropriate amount of cold water. Note that it is cold water, not hot water, so that the protein in the fish can be fully dissolved.

4.Simmer over medium heat for 20 minutes, then bring to a boil and add salt and MSG (preferably not chicken bouillon).

Note: When making fish soup, it should be white and look good. One is to choose a mixture of animal and plant oil, the second is to put cold water, and the third is not to fry green onion and ginger first.

Because the oil pan is hot, it is easy to fry the green onion and ginger into black, so the lead dust slow soup is full of black lumps, which will affect the appetite and appetite. After the soup is drunk, the green onion, turmeric, and white soup will be very pleasing to the eye.