What are the practices of fish paste soup? The preparation of fish soup

Shredded fish and egg soup Cuisine and efficacy: edema recipe Anti-aging recipe Brain nourishing recipe Anti-cancer and anti-cancer recipe Taste: salty and umami Process:

Ingredients for boiling shredded fish egg puree: Ingredients: 200 grams of herring, 135 grams of eggs, 20 grams of shiitake mushrooms (dry) Seasoning:

5 grams of green onions, 8 grams of cooking wine, 15 grams of starch (corn), 12 grams of lard (refined), 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of sesame oil, 2 grams of pepper Teach you how to make shredded fish egg soup, how to make shredded fish egg puree soup to be delicious 1Cut the middle part of the herring, scrape the scales and remove the skin, remove the internal organs, bone spurs, and batch into thin slices; 2.Cut the herring into thin strips; 3.

Soak the mushrooms back to softness, remove the stems, wash them, and cut them into thin strips; 4.Crack the eggs into a bowl and stir them together with chopsticks; 5.Sit in a pot and light the fire, heat the lard, and stir-fry the green onion section to bring out the fragrance; 6.

Add the broth to the pot, remove the green onions, then add cooking wine, salt, monosodium glutamate, shredded fish, shredded mushrooms, and bring to a boil over a strong fire; 7.Wet the starch to thicken, then pour the egg liquid into the pot, and gently push it with a spoon while drizzling; 8.After the egg mixture is stirred well, sprinkle with pepper, drizzle with sesame oil, remove from the pot and put it in a bowl, and then sprinkle with chopped green onions.

Tips for making shredded fish and egg soup: This product needs about 200 grams of broth. Tip - Food Restraint:

Herring: Herring should not be eaten with plums; Herring should not be fried in beef and mutton fat; Do not eat with nepeta, atractylodes, and atractylodes. Eggs:

Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Song Sister-in-law Fish Soup: Ingredients: 1 cinnamon fish (about 600g).

Ingredients: 10g cooked ham, 25g cooked bamboo shoots, 25g shiitake mushrooms, 3 egg yolks. Seasoning:

25g of green onions, 5g of ginger (pat loose), 1g of shredded ginger, 1g of pepper, 30g of Shao wine, 25g of soy sauce, 25g of refined salt, 25g of vinegar, 3g of monosodium glutamate, 250g of clear soup, 30g of wet starch, 50g of cooked lard. Cooking process: (1) Wash the cinnamon fish, remove the head, slice it into two pieces along the back, remove the backbone and abdominal cavity, put the fish skin down in the basin, add the green onion (10g), ginger pieces, Shao wine (15g), refined salt (1g) and soak it slightly, steam it in a steamer for 6 minutes, pick out the green onion and ginger pieces, and decant the marinade in the bowl.

Chop the fish, remove the skin and bones, and pour back into the original marinade bowl. (2) Cut the cooked ham, cooked bamboo shoots, and shiitake mushrooms into centimeter-long shreds, beat the egg yolks, and set aside. (3) Put the wok on the fire, add cooked lard (15g), put in the green onion (15g) to stir the fragrance, scoop in the clear soup and boil, pick off the green onion, add Shao wine (15g), shredded bamboo shoots and shredded mushrooms.

After boiling again, put the fish meat into the pot with the original juice, add soy sauce, refined salt (monosodium glutamate, after boiling, thicken with wet starch, and then, pour the egg yolk liquid into the pot and stir well, when the soup juice boils again, add vinegar, and sprinkle with eighty percent hot cooked lard (35g), put it in a pot, sprinkle with shredded cooked ham, ginger and pepper. b

Ingredient breakdown. Tomatoes 150g

500g of dragon fish

10ml of cooking oil

Salt to taste. A pinch of cornstarch.

Detailed steps for the preparation of tomato pangasius soup.

Step 1. Scratch the tomatoes with a cross knife, scald them in boiling water, and peel off the skin.

The dragon fish is thawed in advance and sliced with an oblique knife.

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Step 2. Place in a bowl and add a little cornstarch to grasp well.

Remove the stems of the tomatoes and cut into small pieces with a hob.

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Step 3. Put thin oil in the pan, (I don't like to eat the boiling pot, the green onion and ginger are not put) and put in the chopped tomatoes.

Stir-fry for a while until the tomatoes become soft.

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Step 4. Add an appropriate amount of boiling water and simmer for 2-3 minutes.

Add the pangasius and cook for two minutes.

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Step 5. Add an appropriate amount of salt to the pan.

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<> material. Ingredients: 150g dried fish maw, 2 eggs;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cornstarch.

Fish maw soup. Prepare the fish maw.

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Soak the dried fish maw in water until soft.

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Put the soaked fish maw in a blender and crush.

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Crushed fish maw.

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Prepare the egg mixture.

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Put an appropriate amount of water in a cooking pot, add salt and chicken essence to taste, bring to a boil, then put in the crushed fish maw, bring to a boil over high heat, and thicken with cornstarch.

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Pour in the egg mixture slowly, immediately turn off the heat and use chopsticks to scatter the egg mixture.

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This "fish maw soup" is fragrant and delicious, and it tastes better when you drink it with some pepper.

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Tips: When boiling this fish belly soup, turn off the heat immediately after putting the egg mixture in, and use chopsticks to break up the egg mixture, so that the boiled egg flowers will not become a lump.

200 grams of fish, 1 egg, appropriate amount of shiitake mushrooms, appropriate amount of ham, appropriate amount of winter bamboo shoots, appropriate amount of shallots, 3 slices of ginger, 30 grams of cooking wine, 25 grams of soy sauce, 50 grams of lard (plate oil), 1 teaspoon of chicken essence, 250 grams of broth, 1 teaspoon of salt, 25 grams of rice vinegar, 30 grams of water starch, appropriate amount of white pepper.

Cooking steps:1Cut a few knives on the fish, put the fish on a plate, add ginger slices, green onion knots, and Shao wine to the basket and steam it out.

2.Pick off the green onion and ginger, pour out the soup, peel off the fish meat and put it in the original juice, and the fish skin is not needed.

3.Pour oil into the wok, stir the green onion section after the oil is hot, add clear soup and Shao wine to boil and remove the green onion section. Boil shredded bamboo shoots, shredded ham and shredded shiitake mushrooms, and then add the soup of fish and steamed fish.

4.Add soy sauce, salt, and chicken essence to a boil, thicken with wet starch, drizzle with egg wash, add a little rice vinegar, drizzle with cooked lard, and remove from the pan.

5.Put the fish soup in a bowl and sprinkle with shredded green onion and ginger, shredded ham and white pepper.

Cooking Tips:

When making this dish, the thickening should be even and moderate, and pay attention to no lumps or flour. The order in which the seasonings are inserted cannot be changed. Bite slowly when pouring egg liquid Song sister-in-law fish soup is a famous dish in Hangzhou, which has a history of more than 800 years.

Because of its golden color, fresh and smooth, the taste is like crab soup. Also known as crab soup.

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1 packet of fish, 1 2 cups of shredded carrots, 1 2 cups of powdery water, 2 tbsp bonito flakes, an appropriate amount of nine-layer pagoda, 1 tbsp black vinegar, an appropriate amount of sesame oil, 1 2 cups of shredded shiitake mushrooms, 1 2 cups of shredded fungus, 1 tsp pepper, 6 cups of broth, 1 tbsp soy sauce.

Method. 1.All the ingredients are blanched in boiling water for later use.

2.Bring the stock to a boil, add the rest of the B ingredients to the seasoning, then add the A ingredients and bonito flakes, and use the Taibai powder to make the water a thickener.

3.Put the fish in practice 2When eating, add black vinegar, sesame oil and nine-story tower.

Preparation of fish crisp soup:

Ingredients: 1 Chinese cabbage, 1 4 carrots, 3 dried shiitake mushrooms, 2 fresh shiitake mushrooms, 3 corn shoots, 1 egg, 6 slices of flat fish, appropriate amount of fish crisp, appropriate amount of salt, a little white pepper, a little sesame oil, an appropriate amount of vinegar, 3 tablespoons of white powder, sand tea sauce.

Steps: 1. Cut the Chinese cabbage into small pieces, shred the carrots, soak the dried shiitake mushrooms in water and cut them into shreds, cut the fresh shiitake mushrooms into shreds, cut the corn shoots into small pieces, and beat the eggs for later use.

2. Take a pot and stir-fry dried shiitake mushrooms and flat fish, add Chinese cabbage and stir-fry, add fresh shiitake mushrooms, corn shoots and an appropriate amount of water to simmer, and taste with salt, white pepper and sand tea sauce.

3. Thicken the aetheric white powder water in the same pot, pour in the egg liquid while stirring, add sesame oil and vinegar, and put the fish crisp.

Nutritional value of shiitake mushrooms:

1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, which are rare in food, so the flavor is particularly delicious.

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Bring water to a boil in a pot, add the ginger slices and fish, and cook over medium heat for 2 minutes.

Knead the cooked fish into minced fish.

Water starch modulation: Starch and water are modulated in a ratio of 1:10.

Bring water to a boil in a pot, add shiitake mushrooms, fungus, ham sausage, and cook over medium heat for 3 minutes.

Then add the fish, shallots, salt, white pepper and stir well.

Stir the soup before removing from the pot and pour in the water starch, stir until the soup is thick, and then it will come out of the pot.

Ingredients: 100 grams of fresh fish.

Excipients: 5 grams of shredded ham, shredded red pepper, shredded cucumber, shredded shiitake mushrooms, 1 egg.

Seasoning: shredded ginger, salt, pepper, starch.

Method 1Peel the fresh fish and cut into strips. Add water, shredded ginger and pepper to a boil.

2.Add shredded ham and shredded mushrooms to a boil, thicken and pour in the egg mixture to blanch.

3.Finally, bring the red pepper and cucumber to a boil, and add salt and pepper to taste.

Summary. Hello dear, happy to answer for you. <>

<> method of folding fish soup:1First of all, add water to the pot, boil the water, then pour in the soaked rice, and then add the chopped yuba and red date threads when boiling, adjust to low heat and continue to cook.

2.Then the fish is cleaned several times after buying it back to remove the blood and black membrane, as long as it is fresh fish, the fishy smell is not heavy when it is cleaned. Then cut everything to the size of your own pot.

After that, wipe the fish dry with a clean cloth.

The practice of folding fish soup.

Hello dear, it's a pleasure to solve the digging for you. <>

<> method of folding fish soup:1First of all, add water to the pot, boil the water, then pour in the soaked buried rice, and then add the chopped yuba and red date line when boiling, adjust to low heat and continue to cook.

2.Then the fish is cleaned several times after buying it back to remove the blood and black membrane, as long as it is fresh fish, the fishy smell is not heavy when it is cleaned. Then bend the cavity and cut everything according to the size of your pot.

After that, wipe the fish dry with a clean cloth.

3.Then put oil in the pot and ginger slices to fry the fish, then pour some porridge water from the porridge into the pot, boil the water and cook for 3-4 minutes. 4.

After the fish is cooked, the fish soup is poured back into the porridge and continues to cook. It's time for the most critical step: dismantling the fish.

First, put a piece of fish meat on a plate or bowl, use two chopsticks to stop and push it away, and if you find a bone, take it out, and crush the fish while picking the bones. 5.After the fish is disassembled, you can use chopsticks to slowly check whether there are any small fish bones.

After that, add a pinch of salt and stir with oil. 6.When the porridge has been cooked for 40-45 minutes, add the dismantled fish and cook for another 5 minutes.

7.Finally, add the green onion and add salt to taste.

Ingredients: 400g of fish

Excipients: appropriate amount of salt, 2g of white sugar, 20g of shallots, 10g of ginger, 1g of white pepper, 1 tablespoon of rice wine, 200ml of water, 1 egg white, 100g of sweet potato powder

1. First of all, chop the green onion and ginger, soak it in 200ml of warm water, let it cool, and put it in the refrigerator for later use.

2. Prepare a big fish, use cod, this fish has no small spines.

3. Divide the upper and lower slices of the fish for other purposes.

4. Use the part with bone spurs in the middle to scrape off the fish meat with a small spoon, and remove a total of 400 grams of fish.

5. Chop the scraped fish meat into fine minced fish with a knife. Note: The chop is sticky, do not use a food processor to disturb it.

6. Put the minced fish meat into a cooking basin, add salt, sugar, rice wine and pepper to taste, pour in the green onion and ginger water several times, and stir until it is completely integrated into the fish meat each time.

7. Beat in an egg white, mix well, and stir until strong.

8. Add sweet potato powder and mix well, and continue to stir.

9. If the temperature is too high, it will affect the stickiness of the fish, so ice cubes should be used.

10. Sit the basin with the fish on the ice.

11. Stir until the fish and meat stick together.

Ingredients: a large head fish tail.

Seasoning: 2g of salt, 5g of light soy sauce, 5g of starch, 10ml of blended oil Method: 1. Let the owner help wash the big head fish tail after opening the edge;

2. Chop the back of the knife from the tail end to the front, and chop the fish into puree; 3. Then press the tail end of the fish tail chopped into puree with the left hand, and scrape the end of the fish tail from the end of the fish tail to the front end with the blade, and the blade needs to be close to the fish skin, so that the fish can be cleaned; ‍

4. Spread the fish paste on the board, try to pick out some small fish bones when picking, and then chop the fish paste with the back of the knife to make it more broken; ‍

5. Pour the minced fish into a stainless steel plate, add an appropriate amount of oil, salt and starch, and stir in one direction with chopsticks;

6. Stir until the gum is evenly pasted and then stop;