Is the crucian carp soup hot or cold, and whether the crucian carp soup is cooked in cold or hot wat

Preparation of crucian carp soup with shredded radish:

Ingredients: 1 crucian carp, 1 white radish, 1 small piece of ginger, a little salt, 2 shallots, a little starch, half a spoon of white pepper;

Production process: The first step is to prepare all the ingredients in place, a crucian carp, take out its internal organs in advance, and remove other inedible parts, then clean the crucian carp, control the moisture in it, and set aside;

The second step, after the white radish is cleaned, take half a root and use it, cut the white radish into thin shreds with a knife, wash the shallots, tie them into a knot and set aside, wash the ginger and put it on the board to pat, after preparing all the ingredients, the crucian carp with dry water is coated with a layer of dry starch on both sides;

The third step is to put the wok on the fire, after it is heated, rub the bottom of the pot with a piece of ginger, then add an appropriate amount of cooking oil, after heating, put in the crucian carp covered in starch and start frying, after one side is browned, gently turn it over with a spatula, and fry both sides of the crucian carp to brown;

Fourth, if there is a lot of oil juice in the pot at this time, you need to pour it out, then add the boiling water that has not passed the crucian carp, and at the same time put the pre-processed green onion and ginger into the pot, add the lid and start to simmer, about 5 minutes, put the shredded radish into the pot;

Cooking Tips:

1. When stewing crucian carp soup, everyone knows the process of frying fish, but some people don't know that it is not right to fry crucian carp directly in the pot, add 1 more step, that is, rub the ginger at the bottom of the pot and then add oil to fry the fish, forming a layer of isolation film at the bottom of the pot, and the skin will not break and stick to the pan when frying the fish, and the fish will be very delicious;

2. For the question of whether to add boiling water or cold water to stew, we also need to pay attention to the correct way to add boiling water to stew, hot water will precipitate out fish oil, fish gelatin and other substances in the fish meat, so that the fish soup will be thick and white, and the crucian carp soup will be very delicious.

When making crucian carp soup, it is recommended to put hot water in the pot, and before boiling the fish soup, you should also add enough water at one time, if you add water in the middle of the soup, it will dilute the original taste of the food. If possible, you can also choose stock instead of fish soup, which can also make the food more delicious.

Crucian carp soup is a soup made with crucian carp, tofu, mushrooms, etc., and the ingredients of this soup can be changed according to your preference, and if you prefer an authentic crucian carp soup, you can follow the recipe.

The reason why it is not recommended to choose cold water for crucian carp soup is that when stewing fish soup, if you pour it directly into cold water, the meat of the fish will become loose, and the cold water will also make the boiled fish soup have a fishy smell, which will affect the taste.

If it is hot water, the surface of the fish body can be exposed to high temperature at once, at this time, the fish body will remain relatively intact, and the nutritional value of the fish can be guaranteed to the greatest extent.

If you want to make the stewed fish soup whiter, you can stir-fry the fish with oil first, and then stew the soup with hot water. Stewed fish in cold water is easy to make the protein in the fish shrink and solidify, it is not easy to decompose, and it cannot become milky white. You can use a fierce fire to quickly urge, and keep the fish soup boiling all the time with medium to high heat, so that the soup will be more flavorful.

Cook "crucian carp soup" with hot or cold water, this step is done correctly, the fish soup is whiter and fresher! Now that the living conditions are good, everyone's requirements for three meals a day have become higher, not only to taste good, but also nutritious, so soup dishes have become an indispensable delicacy on everyone's table, there are broths, there are vegetable soups, and there are many types of soups, such as often eaten chicken soup, pork rib soup, fish soup, side vegetable soup, etc., now the pork is more expensive, so the pork rib soup is not often eaten, but the nutritional value of fish soup is rich, and it is not expensive, especially crucian carp soup, which is rich in protein, It's also good for your body, you can afford to eat every day, and it's only a few dollars to buy a crucian carp.

Boiling crucian carp soup is actually very simple, but crucian carp must be selected, must be fresh crucian carp, buy home and start to boil the soup, so that the soup will not be very fishy, before boiling crucian carp soup, frying fish is also an important step, first fry the crucian carp until golden on both sides, boiled out of the crucian carp soup will be very white, like milk, when frying the fish must be controlled dry, so that the skin of the fish will not be fried, do not turn often when frying, often turn the fish skin is easy to break.

After the crucian carp is fried, many people begin to add water directly, and it is cold water into the pot, if you want the crucian carp soup to have no fishy smell, you must add hot water, don't make a mistake in this step, after adding hot water, it is simmered over low heat, and some side dishes can also be put into the crucian carp soup, such as tofu and radish are OK, and it is nutritious to eat with it, and the taste is good, you can add more water to boil a little longer when boiling the fish soup, so that the fish soup will be boiled white.

After the fish soup is boiled, add the right amount of salt and stir evenly to get out of the pot, white and fresh, and no fishy smell, super delicious, if you want to maintain weight friends, you can drink a bowl of soup before meals, and then eat rice, you can also boil more fish soup at ordinary times, and cook a little vegetables into it is also very good.

So don't just know to eat pork, this soup is cheap and delicious, and nutritious, when boiling the soup, you can also mash the crucian carp, and always boil all the fish into the soup, the longer the crucian carp soup boils, the whiter and stronger the color, do you like to drink crucian carp soup?

Hot water. First of all, fry the fish until golden on both sides, the fish soup will be very white, and then when boiling, you must empty the water, so that the skin of the fish will not break, do not turn it often when frying, it is easy to break the fish skin when you turn it often, and finally add hot boiled water.

Crucian carp soup is usually cooked at home with cold water first. In this way, the nutrients in the fish will slowly dissolve as the water temperature rises.

When cooking crucian carp soup at home, first stir-fry the crucian carp, put the condiments, and then directly put it into boiling water, the water must be in place, and it is not appropriate to add water halfway, so that the stewed fish soup is white, delicious and nutritious.

Crucian carp soup must be boiled in cold water to create a white fish broth, and boiling the fish in hot water will keep the fishy smell in the flesh. It will taste very fishy and have a very bad taste.

If you want to drink crucian carp soup, first clean the fish little by little, pour some oil, fry the fish, and then pour hot water, and the soup boiled out is milky white, which is particularly beautiful.

Use cold water, cold water can make the boiled crucian carp soup particularly tender, boiling water will be scalded directly, losing the umami taste of the fish.

Add boiling water to make the fatty oil stew out faster and stew white. It is best to steam fresh fish so that the nutrients of the fish can be locked. Personal opinion.

To cook crucian carp soup at home, fry it in oil first, then add hot water to boil, and do not add cold water.

Hot water, normally it is hot water, and the soup boiled out is relatively white and thick.

1.Crucian carp soup hot or cold.

Hot water is relatively good, but cold water is fine.

The advantage of boiling crucian carp soup and heating water is that it can make the soup white, and if you boil the crucian carp soup directly with cold water, you can't stew white crucian carp soup, but whether it is stewed with hot or cold water, the nutritional value contained in it is the same, and there is not much difference, so if there is a requirement for the color of the soup, it is easy to make it white when stewed with hot water, if there is no requirement, cold water is OK, and it is good to choose according to personal preference.

2.Why do you use hot water for crucian carp soup?

Shorten the simmering time.

In addition to making the soup white, boiling crucian carp soup with hot water can also shorten the boiling time, and the cooking time of crucian carp soup should not be too long, generally controlled within 20 minutes, otherwise it will affect the taste of crucian carp meat, and the water-soluble nutrients in it should not survive in the case of continuous high temperature, so if it can be cooked quickly, it can reduce the damage to water-soluble nutrients and improve the nutritional value of crucian carp soup.

3.The easiest way to make braised crucian carp soup.

Ingredients for crucian carp soup: 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.

Milky white crucian carp soup.

Ingredients: crucian carp, tender tofu, ginger, garlic, salt, coriander, green onion.

Method: 1. Remove the scales and gills of the crucian carp, wash it, and control the moisture;

2. Put oil in the pot, after the oil is hot, add ginger and garlic and stir-fry until fragrant;

3. Put in the crucian carp and turn to low heat and fry on the opposite side;

4. When the skin of the fish turns yellow, add an appropriate amount of boiling water and turn to medium heat and simmer;

5. After 15 minutes, add the tender tofu cubes and continue to simmer for 5 minutes;

6. Add salt, coriander and chopped green onion to the pot.

Black bean crucian carp soup.

Ingredients: Half a bowl of black beans, crucian carp, ginger, water.

Method:1Wash the black beans and soak them in cold water for an hour (no soaking is fine);

2.Wash the slaughtered crucian carp, wipe off the water, put oil in a hot pan, put in the crucian carp, and fry until both sides are slightly yellow and fragrant;

3.Boil water, put in the fish with oil, then pour in black beans and ginger slices, cook for 20 minutes, turn to low heat and boil for an hour and a half, and add salt to taste.

Hot water is relatively good, but cold water is fine. The advantage of boiling crucian carp soup with heating water is that it can make the soup white, and if you boil crucian carp soup directly with cold water, you can't stew white crucian carp soup, but whether it is stewed with hot or cold water, the nutritional value contained in it is the same, and there is not much difference.

Of course, it's boiled in cold water! This will give the best nutritional value of crucian carp soup! Isn't it just to get the nutrition of crucian carp that we drink soup!

Boil the fish broth with boiling water. It is best to use hot water, because the fish soup will be more nutritious and will not smell fishy. Boiling water is used to cook fish soup, and when the fish is put into the pot with boiling water, the fish meat will suddenly be subjected to high temperatures, and the protein rich in the fish will shrink and coagulate, so as to keep the fish from loosening.

In addition, the protein on the surface of the fish is firmer after coagulation, and a large number of nutrients contained in the fresh fish meat will not be lost, which can ensure the better taste of the fish, so that the nutrients can live in layers.

If you use cold water when cooking fish soup, as the water temperature in the pot increases, the fish will become loose and cause a fishy smell.

Hot water is relatively good, but cold water is fine. The advantage of boiling crucian carp soup and heating water is that it can make the soup white, and if you boil the crucian carp soup directly with cold water, you can't stew white crucian carp soup, but whether it is stewed with hot or cold water, the nutritional value contained in it is the same, and there is not much difference, so if there is a requirement for the color of the soup, it is easy to make it white when stewed with hot water, if there is no requirement, cold water is OK, and it is good to choose according to personal preference.

PrecautionsCrucian carp can be stewed without frying. The purpose of frying crucian carp in oil is to improve the taste, you can better remove the fishy smell of the fish, and the taste is better, at the same time, when the crucian carp is fried, the amino acids will be denatured, and it will also give off a fragrance, and then the soup after the fish is fried, you can cook a milky white soup, and it is difficult to make this effect without frying. In addition, after frying the fish, the flesh is not so loose, and it is easier to keep it intact when cooking the soup, and it is not easy to rot.

However, this high-temperature frying method also has a great loss of amino acid nutrition in crucian carp, if it is not fried, it can also preserve the nutrients in crucian carp to the greatest extent, so it is more beneficial to health if it is not fried, but it is directly stewed with a heavier fishy smell, and it is recommended to put more ginger to remove the fishy.

When making crucian carp soup, you can use cold and hot water, which does not affect the taste, but it will boil faster with hot water.

The nutritional characteristics of crucian carp are comprehensive nutrients, more sugar, less fat, rich in protein, vitamins, trace elements and essential amino acids for the human body, so it tastes tender and not fatty, and a little sweet and silky. Eating crucian carp regularly can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong people's lives. Maternal consumption of crucian carp can not only increase nutrition, but also effectively promote lactation.

Crucian carp meat can also prevent and treat arteriosclerosis, hypertension and coronary heart disease, and has the effect of lowering cholesterol, and it is especially suitable for middle-aged and elderly people and obese people to eat it. The most important thing in making crucian carp soup is to fry the fish first, so that the cooked soup will become milky white, fragrant and delicious. The preparation of crucian carp soup is as follows:

1. Remove the scales and gills of the crucian carp, wash it, and control the moisture.

2. Put oil in the pot, after the oil is hot, add ginger and garlic and stir-fry until fragrant;

3. Put in the crucian carp and turn to low heat and fry on the opposite side; When the skin of the fish turns yellow, add an appropriate amount of boiling water and turn to medium heat and simmer.

4. After 15 minutes, add the tender tofu cubes and continue to simmer for 5 minutes; Add salt, coriander, chopped green onion and remove from the pan.

There are also some tips when making crucian carp soup:

1. When washing fish, the black membrane in the gills and fish belly must be cleaned, otherwise it is not conducive to health and has a strong fishy smell;

2. Be sure to wait for the oil in the pot to heat up and fry the fish, do not be in a hurry to flip when frying the fish, pay attention to observation, and then turn it when the bottom surface turns yellow, otherwise it is easy to break the skin and affect the appearance;

3. You can add condiments such as pepper according to your personal taste, and if you have a cold, you can also add a few salted olives to it, which can not only flavor but also help you quickly recover from your trip.