What seasonings can be put in the black fish soup, and how to cook the black fish soup is delicious

Ginger, green onion, pepper, salt, flavor, cooking wine.

Black fish is a species of fish with relatively high nutritional value, is a more precious freshwater fish, so it is relatively expensive, usually drink a little black fish soup, has a very good role in nourishing the body, very suitable for people with high blood pressure and high blood lipids, when making black fish soup, we must understand some practices, so as to be able to make a more delicious black fish soup, let's take a look at this content.

How to cook black fish soup deliciously.

1. Wash and cut the fish quickly, 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. Otherwise, it will be the same as stamps, the quality is not good, and there is no good appearance. Since it's a delicacy, of course, you have to pay attention to your appearance.

Fry for a while longer.

3. Then add an appropriate amount of cold water, note that it is cold water, not hot water, so that the egg white 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).

Note: To make fish soup to be white to look good, one is to choose the oil to choose animal and plant mixed oil, the second is to put cold 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 black pieces, not to mention the impact of the soup white, 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.

How to pick a blackfish.

The nutritional value of black fish is not only related to its practice, but also to the quality of the selected black fish. Generally speaking, if you can choose a good black fish, the nutritional value will be doubled, and the body can achieve twice the result with half the effort.

When we select black fish, we generally give priority to selecting wild black fish, which are more ferocious than the black fish we raise, and can even bite people. The raised black fish are generally more docile due to their more comfortable living environment. Wild blackfish look leaner and jet-black in color, while farmed blackfish have more meat and are not darker in color.

However, lean wild black fish have more elastic meat and higher nutritional value. However, wild black fish are generally difficult to find on the market, and they are more expensive. Therefore, it is okay to choose to raise black fish in the second place, but you must choose fresh black fish to achieve the purpose of nourishment.

Fresh, high-quality blackfish have raised, clear and shiny eyes, tightly closed gill covers, bright red gills and no mucus. Stale black fish are sticky to the touch, with sunken and cloudy eyes. The darker the body color of the black fish, the more energetic and energetic the fish is, and the meat will be more sweet and elastic when boiled.

If you want to pick fresh black fish, you usually need to go to the vegetable market in the morning. Even if a wild black fish is away from the environment where it grows for too long, it is difficult to survive. Therefore, in the morning, the blackfish are still more energetic, and in the afternoon or even in the evening, the blackfish are generally weaker and look sick.

Everyone knows that fish soup is nutritious and delicious, but some people often encounter such a problem, that is, will the fish soup have a fishy smell? So how to make fish soup not fishy? Tell you 4 tips for removing the fishy fish soup, the stewed fish soup does not have a fishy smell, and the soup is thick and white, and the taste is fresh.

Fish soup removal technique 1

If it is not given to the weak, it can be put into the soup whole. Fry the fish in oil on both sides first, and then fry the fish with ginger and cooking wine. Add cold water to bring to a boil, and do not turn the fish before the water boils. Simmer until the soup is white, add a little vinegar, then pour into the pot and boil.

Fish soup removal technique 2

If the fish fillet is made into fish soup, you can first fry the ginger slices with oil, add cooking wine, put cold water, and wait for the water to boil before putting the fish in the pot.

Fish soup removal technique 3

Also, if you don't have ginger at home, you can use coriander instead. The method is to fry the fish on both sides with oil to slightly yellow, boil it in cold water, put a few coriander into it, and after cooking, remove the coriander.

Fish soup removal technique 4

Add excipients. For example, Pleurotus eryngii, mushrooms have the effect of increasing flavor and freshness, and the meat of Pleurotus eryngii is thick, the texture is crisp and tender, and it has a faint almond fragrance.

In addition, boiling black fish soup to make the soup more delicious, there is another detail that should not be overlooked. When boiling, do not pour boiling water into the soup, be sure to boil in cold water, so that the protein in the fish can be fully dissolved, and the boiled fish soup is more fresh and sweet.

1 5 Remove the scales and guts of the black fish, wash it, and slice it into large flesh along the bones. Cut into fillets and set aside. There is no need for pickling starch or the like, we are making fish soup, not sauerkraut fish.

Heat oil in a pan and add ginger to rub the pan. Add the fish head, fish bones, and fish tail, fry slowly over low heat, and then carefully turn over and fry the other side after one side is formed, so that the bottom will not be pasted.

2 5 Heat oil in a pan and rub the ginger in the pan. Add the fish head, fish bones, and fish tail, fry slowly over low heat, and then carefully turn over and fry the other side after one side is formed, so that the bottom will not be pasted.

Cook enough boiling water, add green onion and ginger, cover the pot and bring the soup to a boil over medium-low heat. The longer the fish soup is boiled, the whiter it becomes, and this is the reason for the so-called "thousand rolling fish".

3 5 Cook enough boiling water, add green onion and ginger, cover the pot, and boil the soup over medium-low heat. The longer the fish soup is boiled, the whiter it becomes, and this is the reason for the so-called "thousand rolling fish".

Boil until the broth turns white, add the fillets, carefully disperse, and add salt to taste.

4 5 Bring to a boil until the broth turns white, add the fish fillet, carefully disperse, and add salt to taste.

Finally, cook in rice wine, sprinkle with some pepper, and wait for the fish fillets to turn white.

5 5 Finally, cook the rice wine, sprinkle some pepper, and wait until the fish fillets turn white.

Black fish, wash it, beat the flower knife, ginger slices + cooking wine, marinate for more than ten minutes.

Heat the pan with cool oil, slide the pan, add some salt, and shake the pan to make the oil and salt even. Black fish, fry in the pan, do not flip, medium heat, shake with the belt, turn it over with a spatula and fry it until both sides are slightly yellow.

Put the black fish, put it into, casserole, or, purple casserole, add green onion and ginger slices, add water, add a little more, don't add anything else. Once the heat is boiling, reduce the heat to medium-low and simmer slowly for at least 20 minutes.

The delicious black fish soup is ready.

Blackfish is also extremely popular because its flesh is rich in protein and has a low fat content compared to other fish.

Generally speaking, black fish stew is better supplemented with vegetables, such as tomato black fish soup, black fish and white radish soup, etc. Black fish and white radish soup is a classic dish, white radish is full of soup, the fish soup is mellow and sweet, the meat is tender and firm, and the white radish can ease the overall fishy feeling of the fish soup, which is a common type of black fish stew;

Tomato and black fish soup has a unique taste, different from black fish and white radish soup, the sweet and sour taste in tomato black fish soup is strong, which can almost overshadow the fishy smell of black fish soup, making black fish more refreshing and unique.

In addition to vegetables, black fish can also be stewed with tofu and goji berries, and although the taste is different, they are all delicious and appetizing.

What is the efficacy and function of blackfish?

1. Water dilution and swelling.

Water swelling is one of the main effects of black fish, this fish is sweet and cold and non-toxic, it can nourish the spleen and stomach, can also reduce swelling with water, can speed up the metabolism of excess water in the human body, prevent water from accumulating in the human body, usually people have beriberi edema and pregnancy edema can eat some black fish, it can make edema symptoms subside quickly.

2. Clear away heat and detoxify.

Black fish is a cold food, it can enter the spleen meridian and stomach meridian, can tonify the spleen and stomach can also clear heat and detoxify, regular consumption can prevent fire, but also reduce the occurrence of scabies and hemorrhoids and other common diseases, usually it is most suitable for those who have a hot physique to eat.

3. Nourish the body.

It can alleviate the sagging of human qi, and can supplement the human body, enrich the nutrition department, in order to nourish and strengthen the body, so that the symptoms of human weakness can disappear or alleviate quickly. For normal people, eating more black feathers can improve physical fitness and enhance the body's ability to resist diseases.

Ingredients: black fish, tofu, ginger, green onion.

Method: 1. When buying black fish, let the fish seller kill it, come back and wash it, chop it, put it in a large bowl, add a little cooking wine and mix it evenly to marinate.

2. Cut the tofu into small pieces, slice the ginger, and chop the green onion.

3. Heat the oil in the pan, after the oil is hot, put the ginger slices, green onions, and black fish into the pot, fry over low heat, turn it slightly halfway, and fry until golden brown.

4. Add boiling water, a little cooking wine, and boil for 10 minutes.

5. Add tofu and continue to boil for 5 minutes, add an appropriate amount of salt and mix well, sprinkle with chopped green onions, turn off the heat, and serve in a soup pot.

You can put black fungus and soybean sprouts, and the following is how to make black fish soup.

Main dust dry material: 1 black fish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of starch, appropriate amount of thick shutters, appropriate amount of soybean sprouts, appropriate amount of black fungus.

Steps: 1. Cut the black fish into fillets;

2. Cut the fish bones, fish head and tail, and fish belly into pieces;

3. Put salt, cooking wine, pepper and starch into the fish pieces;

4. Put salt, cooking wine, pepper and starch into the fish fillet;

5. Soak the bean sprouts and wash them well;

6. Wash the black fungus that has been raised in advance and break it into pieces of uniform size;

7. Rinse the thick shutters and cut them into strips;

8. The old ginger is cleaned up and cut open;

9. Clean up the garlic and cut it;

10. Heat the oil pan, chop the ginger and garlic and stir-fry until fragrant;

11. Put in the fish pieces and turn them over;

12. Pour in enough water and <>

13. Cover and simmer;

14. After boiling, put in thick shutters to imitate brother and bring to a boil;

15. Put in bean sprouts;

16. Cover and cook;

17. Bring to a boil and add black fungus;

18. Add the fish fillets and bring to a boil.

It can be served in one or two minutes;

19. a finished product.

1. Kill the fish, remove the internal organs and 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.

Put an appropriate amount of oil in a pot and add the ginger.

Place the sliced fish in the pan.

Stir-fry appropriately. Put water in the water, and the amount of fish is not over.

Add an appropriate amount of salt and sugar, cover the pot and cook over high heat.

Cut the green onion into pieces and set aside.

Wait until the fish broth turns white.

Add a little cooking wine, cover the pot and simmer for 5 seconds.

Sprinkle with green onions before cooking.

1. It is the key to put the cooking wine after it, 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 end up very old.

3. Put an appropriate amount of sugar, which can be fresh

4. The taste of fish soup should be slightly salty, not too light.

2. Ingredients: 500 grams of black fish, 500 grams of winter melon.

Seasoning: 30 grams of peanut oil, 8 grams of salt, 2 grams of monosodium glutamate, 15 grams of rice wine, 3 grams of sugar, 1 gram of pepper, 15 grams of green onions, 10 grams of ginger.

The characteristics of winter melon and black fish soup: rich in nutrition and delicious taste. Preparation of winter melon and black fish soup:

1.Remove the gills and internal organs of the black fish, wash and cut into sections;

2.Wash the winter melon and slice it;

3.Put the wok on the fire, pour in the peanut oil and heat it, add the black fish and fry it slightly;

4.Pour in an appropriate amount of water, add winter melon slices, green onions, ginger slices, refined salt, Shao wine, sugar, and cook until the fish is cooked and the melons are rotten;

5.Remove the green onion and ginger slices, add monosodium glutamate and pepper to taste.

3. Half a black fish, a few black fungus, a piece of ginger, a shallot, two spoons of Huadiao wine, and an appropriate amount of fine salt. After washing the mucus on the surface of the body and the blood in the belly, the black fish is cut into slices and the surface droplets are drained. After soaking the black fungus, remove the pedicle, wash and cut into small pieces.

Heat the oil in the pot, stir-fry the ginger slices slightly, pour in the black fish slices and fry over high heat, until the surface of the fish is completely white, and the fish fragrance is getting stronger, spray some Huadiao wine, add an appropriate amount of water, open the lid of the pot and continue to cook for half an hour. Then add the black fungus, cook for about ten minutes, put salt and monosodium glutamate to taste before coming out of the pot, sprinkle chopped shallots and eat.

4. Wash and pick the fresh black fish and blanch it with boiling water, put it in clean water and boil it for more than an hour, put it in the soup bowl and add refined salt, chicken essence, pepper, chopped green onions, and minced coriander.

Sweet and sour fish made with fresh large black fish is also a good choice. Cut a few knives on both sides of the body of the washed black fish, fry it in eight minutes of hot oil, and then pour the boiled sweet and sour sauce, which tastes charred on the outside and tender and sweet and sour on the inside.

Black fish eats both. The black fish fillet is first submerged with ginger juice, wet starch and salt, then put it in a hot oil pan and stir-fry, add an appropriate amount of cooking wine, put in the chopped green pepper and red pepper, stir-fry, and then put salt and water ......

The fish bones and skin are also fried in an oil pan first, add cold water to make soup, then add a small amount of vinegar, boil, cut tomatoes into cubes, cut tofu into cubes, and then add them together, put salt, boil, and add chopped green onions.