How to boil crucian carp soup in confinement, how to stew crucian carp soup in confinement

The preparation of confinement crucian carp soup is as follows:

Clean the crucian carp first, cut it with a knife, smear it with salt and marinate it for a while, and then add oil to the pot. After boiling over high heat, put it in, turn to low heat and fry slowly until the skin of the fish turns yellow.

Then pour in an appropriate amount of water, add the written green onions, ginger and garlic, use low heat for about 10 minutes, add an appropriate amount of salt and chopped green onions to taste.

If it is troublesome to fry the fish first, you can also marinate it and put it directly into the pan after adding ingredients and boil for about half an hour.

The fish is incorporated into the soup, which is milky and delicious, rich in protein and nutritious.

Food preparation. Ingredients: 2 crucian carp.

Excipients: 1 white radish, 5 shiitake mushrooms, 1 piece of tofu.

Seasoning: 3 slices of ginger, 2 green onions, 1 4 tsp salt, 2 tbsp oil, 2,000ml cold water.

Production steps. 1.Remove the scales of the crucian carp, wash the internal organs, and marinate in cooking wine for 20 minutes; Cut the white radish into thick slices and the tofu into large pieces;

2.Pour a little corn oil into the pan and fry the crucian carp until golden brown for later use;

3.Take another pot and turn on high heat, pour in water, put green onions and ginger slices into the fire and boil. After the water is boiled, add the fried crucian carp;

4.After boiling the pot again, turn to low heat and simmer for 30 minutes, at which point the soup turns milky white;

5.Add the white radish and tofu cubes, cook together, and simmer for 20 minutes on low heat;

6.Add a pinch of salt, MSG and pepper to taste before cooking.

Things to look out for:

1.Be sure to put salt at the end.

2.The earthy smell of crucian carp is strong, and the black membrane in the fish's stomach must be removed;

3.When cooking crucian carp soup, be sure to heat the water so that the cooked crucian carp soup can be milky white.

Crucian carp soup

Ingredients: 1 crucian carp, 3 grams of green onions, 3 grams of ginger, 10 grams of starch, 1 star anise, appropriate amount of green onions, 1 liter of water.

Excipients: 5 ml of cooking oil, 2 grams of salt.

Method: 1. Remove the head and fin of 1 crucian carp.

2. Put the crucian carp on a plate and sprinkle 10g of starch evenly on both sides.

3. Pour 5ml of oil into the pot, pour in the ginger slices and add the crucian carp, fry until golden brown on both sides.

4. Pour 1L of water into the pot, put 1 star anise, green onion and crucian carp in the water, and bring to a boil over high heat.

5. Add 2g of salt and cook over medium heat for 10 minutes.

6. The finished product is as follows.

The preparation of confinement crucian carp soup.

First, confinement chives and chives crucian carp soup.

Ingredients: 500 grams of crucian carp, 40 grams of chives, 20 grams of ginger, 100 grams of rapeseed oil.

Method: 1. Wash the processed fish first, cross the back of the knifefish, sprinkle a little salt, and let it sit for ten minutes.

2. Pour in rapeseed oil and heat it.

3. Blot the water on the surface of the fish with absorbent paper, put it in the oil pan, add ginger for a while, and fry the skin on both sides until the skin is golden.

4. Add the remaining green onion and ginger to a boil, turn to medium-low heat and boil for 10 minutes.

5. Finally, add an appropriate amount of salt and chives for two minutes.

Second, confinement wolfberry crucian carp soup.

Ingredients: 1 crucian carp, 250g enoki mushrooms, 10 wolfberries, appropriate amount of green onions, appropriate amount of shallots, appropriate amount of ginger.

Method: 1. Remove the gills of the crucian carp and clean it up, and use a knife to cut 3 openings on both sides of the fish.

2. Fry in the oil pan until golden brown on both sides, take out and set aside.

3. Put the fish into a casserole or soup pot, add an appropriate amount of water, at least over the fish. Add cooking wine, salt, green onion and ginger. Cook over high heat, cover and cook.

4. Add the wolfberries to the pot and cook for 20 minutes.

After a few minutes, add the enoki mushrooms.

After a few minutes, it will be ready to remove from the pan, sprinkle in the chopped shallots to decorate and finish deliciously.

A foot injury is like confinement, radish shredded crucian carp soup is easy to make, Ah Fei didn't drink much, and his friends ate it.

It is estimated that few people have such an experience, that is, when the foot is injured, friends around them come to visit every once in a while, although they do not bring any precious gifts, but the food at home, or the hard-earned ingredients, will not hesitate to bring over, in addition to a variety of agricultural products, is the fish that friends catch at night, the most common is crucian carp, carp and grass carp, etc., occasionally there will be catfish, yellow bone fish and black fish, looking at the dazzling array of wild fish ingredients, Ah Fei feels that he is not a foot injury, but confinement; Yesterday, the neighbor went night fishing, and the longing carp was not harvested, but caught two good crucian carp and yellow bone fish, the latter because of the fat meat and less spines, left for his children to eat, but it was a rare big crucian carp, directly to Ah Fei to make soup to drink, easy to cook out of the radish shredded crucian carp soup, Ah Fei himself did not eat much, but was drunk by his friends even the soup.

The advantages of crucian carp soup, which can be described as too many to count, whether old or young to eat, have a good tonic effect on the body, that is, for this reason, although Ah Fei's foot injury is good, but the neighbors still send it, but Ah Fei's radish shredded crucian carp soup, friends all say that it is delicious, after doing it, I will drink a small bowl of it, and it will be drunk by three friends until it is gone, how to do it, you may as well follow and look down.

The bigger the wild crucian carp, the better the soup will be, but the meat is not delicious, which is not mentioned for the time being; The side dish is very simple, except for the common ginger slices, it is the shredded white radish after peeling, cut and put aside for later use.

When frying fish, it is best to use a non-stick pan, if you use a common iron pan, wait until the oil in the pot is hot, put a few grains of salt in it, so as to avoid damage to the fish skin, not only looks good, but the stewed crucian carp soup is still milky white.

Don't be in a hurry when frying the fish, fry the crucian carp until both sides are browned, and stew the crucian carp into soup in this state, the soup will be attractive milky white, and the nutritional value will be higher.

Wait until the crucian carp is fried, quickly pour the ginger slices into it, pay attention when adding water, do not put cold water, but boiling hot water, after adding if you feel that it is not enough, and then add a little mineral water to it.

After boiling on high heat, turn to medium-low heat, and the stew time is best more than fifteen minutes, some people say seven or eight minutes, so that the stewed crucian carp soup is not delicious, but there is a little trick, that is, during the stewing period, try to minimize the number of times the lid is opened, so that the stewed radish shredded crucian carp soup will smell fresh and attractive.

At the same time as putting in the shredded white radish, put some salt to taste, and then add a little black pepper to enhance the flavor and fragrance, and wait until the shredded white radish is stewed, and the delicious and delicious shredded radish crucian carp soup is ready.

Delicious, delicious and nutritious radish shredded crucian carp soup, Ah Fei really didn't eat much, friends drank it well, it is estimated that if you catch crucian carp again in the past few days, you will let Ah Fei cook, because you haven't eaten enough, I don't know if you have learned how to cook.

The correct way to make crucian carp soup for pregnant women is to wash the crucian carp first, absorb the water, change the knife, smear the salt, and then fry the crucian carp in hot oil for 3-5 minutes, add boiling water, ginger slices, and boil out the white thick soup until now, the specific steps are as follows:

1. Prepare a crucian carp, about 3-400 grams, and clean it.

2. Drain the fish with kitchen paper, change the fish to a knife, and smear it with salt, (I don't like to add starch to affect the taste of the soup).

3. The black membrane inside the fish must be cleaned, otherwise it will affect the taste.

4. Put the bottom oil in the pot, you can have a little more, about 50ml, shake evenly, heat over low heat until smoking, this step is to heat the pan to avoid sticking to the pan.

5. Cool for 30 seconds, slowly add the fish, avoid the deep fryer.

6. After putting in the fish, shake slowly to avoid the fish sticking to the pan, try not to use a shovel halfway, and fry slowly over low heat for 3-5 minutes.

7. Turn the fish over with a spatula and continue to fry for 3-5 minutes, then empty the excess oil and leave a little bit.

8. Add boiling water, ginger slices, cover the pot, and slowly boil out the milky white soup.

9. Simmer over low heat for 5 minutes.

10. Boil it so it's almost there.

11. The incomparably delicious crucian carp soup is boiled.

12. If the taste is light after the pot, add a little salt, but be sure to drink it while it is hot, otherwise it will be a little fishy when it is cold. The taste is fresh and sweet, especially suitable for postpartum recovery, improving immunity, and replenishing nutrition.

The practice of crucian carp soup for confinement of mothers.

Ingredients: 1 crucian carp, 1 winter melon, appropriate amount of chives, ginger, salt and pepper.

Method: 1. After disemboweling the crucian carp, remove and clean all the visceral garbage inside, and then use kitchen paper to absorb the moisture on its surface;

2. Peel the winter melon and cut it into slices, the ginger is also sliced, and the green onion is cut into segments for later use;

3. Take the pan and pour the oil, and after the oil is hot, put the crucian carp into it and fry it until both sides are golden brown and set;

4. Put the green onion and ginger into the oil pan and stir-fry until fragrant, pour in enough water at the same time, and cook over high heat for about 10 minutes;

5. Then put the winter melon, continue to cook for 10 minutes, and finally add the salt and white pepper and stir well.

Crucian carp soup has always been a classic confinement meal for pregnant women, and crucian carp soup is very rich in protein, which is very suitable for friends with chronic nephritis edema and cirrhosis ascites. Especially for women who have a lack of milk or difficulty in milk secretion after giving birth, they should drink more crucian carp soup.

Techniques for removing the fishy smell of crucian carp soup during confinement for pregnant women.

When cooking crucian carp soup, you must pay attention to the fishy, otherwise it will have a fishy smell and it will be difficult for the mother to swallow.

1. If you want to get rid of the fishy smell of crucian carp, you can use preserved lard, which has a good effect on removing the smell and improving the freshness.

2. Another simple method is to fry the fish in an oil pan before cooking the fish soup, so as to ensure that the cooked fish soup is full of umami and remove the fishy smell.

Therefore, during the confinement period, it is still necessary to drink more crucian carp soup, especially for women who lack milk or have difficulty in milk secretion. Drinking crucian carp soup not only helps the mother to replenish the missing nutrients, but also helps to produce milk. I hope that everyone can master the correct way to make crucian carp soup, and at the same time pay attention to removing the fishy smell, so that it is both nutritious and delicious.

You can put five wolfberries, a red date, five slices of tofu, add a small amount of salt and monosodium glutamate, and then simmer it for half an hour over low heat to drink soup and eat fish.

The correct way to make crucian carp soup to drink during confinement is as follows:

1. First of all, the crucian carp removes the head, scales and internal organs, rinses it well, and the black mucosa on the belly of the fish must be removed, which is the main fishy smell. Take out the water and put it in a basin, add a few drops of cooking wine and salt and rub it by hand for a while, and after marinating for half an hour, rinse it with water again, so that you can remove the smell well.

2. Heat the pan with cold oil, add a little more oil, and fry the crucian carp.

3. When the crucian carp is browned over medium-low heat and the amount is very light, remove the oil.

4. Add an appropriate amount of water to the pot, add green onions and ginger slices, and put in the fried crucian carp after boiling. Be sure to put the fish in the pot so that the fish soup can be cooked as white as milk very quickly.

5. After 5 minutes on high heat, such a thick white soup will be cooked.

6. Finally, add salt, oyster sauce and coriander to taste.

Things to pay attention to when making crucian carp soup

1. Do not put cooking wine

The earthy smell of crucian carp itself is relatively strong, many friends like to add some cooking wine to remove the smell of crucian carp when stewing crucian carp soup, but the cooking wine contains spice ingredients, which is easy to cover up the fresh fragrance of crucian carp itself, so it is not suitable to put cooking wine when stewing crucian carp soup, and you can put a little rice wine to remove the fish.

2. Don't put salt too early

When stewing crucian carp soup, the time to put salt is also very important, and it must not be left too early. Putting salt too early will cause the protein in the fish to shrink, which will make the fish become tight and woody; At the same time, it is not conducive to the crucian carp soup becoming thick and white.