How to make fish soup delicious, how to make fish soup?

Fish meat is rich in high protein, the human body has the benefit of maintenance, fish can also supplement calcium, good for the bones of the human body, fish made into fish soup to drink the taste is not only delicious and delicious, but also easy to be absorbed by the human body, suitable for all ages. Many people don't know how to make light fish soup, in fact, the practice of fish soup is relatively simple, as soon as you learn it, what are the methods of light fish soup? Let's take a look.

One. Milky white crucian carp soup.

Material. Crucian carp, tender tofu, ginger, garlic, salt, coriander, green onion.

Preparation of milky white crucian carp soup.

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.

Tips. 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.

Two. Fish soup stew.

Material. Small crucian carp, tofu, chopped green onion, sugar, oil, water, vinegar, salt, chicken essence.

The practice of stewed fish soup.

1.Sit in a pot and pour oil, turn on high heat, when the oil is smoking, gently slide the fish along the edge of the pot, turn over and fry for another two minutes after about two minutes, put a few slices of ginger and fry it slightly, then add enough water at a time, add green onions, a small half tablespoon of vinegar and sugar, and bring to a boil over high heat.

2.Add tofu, salt, a little chicken essence, continue to simmer on high heat, the soup will turn white after three or five minutes, and then continue to cook on high heat for about five minutes, change to medium heat and simmer for about 5 10 minutes, sprinkle some chopped green onions before cooking.

Three. Miso tofu fish soup.

Material. 100g fish, 1 box of tofu, 2 tbsp fine miso, 2 tbsp bonito flakes, 1 green onion, 600 water, 1 2 tsp bonito mike, 1 4 tsp sugar, 1 tsp soy sauce, 1 2 tsp sesame oil.

Preparation of miso tofu fish soup.

1.Wash the fish and cut it into small pieces, blanch it in boiling water and rinse it down; Wash the tofu and cut it into small pieces; Wash and finely chop the green onions; Dilute the miso with 100 water; Spare. 2.

Take a soup pot, pour in 500 water and bring to a boil, add fish, tofu and miso, turn off the heat after boiling, and then add bonito flavor, sugar and soy sauce.

3.After boiling for about 1 minute, add bonito flakes and chopped green onions, turn off the heat, and drizzle with sesame oil.

Fish head tofu soup.

Ingredients: 1 silver carp head, 1 piece of tofu, 1 small handful of green onion, 1 piece of ginger, 20 wolfberries, 100 ml of cooking wine, 4 grams of salt.

Step 1: Cut the fresh fish head symmetrically, remove the dirt on the fish head, wash it with water and set aside. Cut an appropriate amount of green onions, do not cut all the green onions, and cut the ginger into ginger slices.

Step 2: Evenly pour 15-20 ml of cooking wine on the fish head, and then evenly sprinkle a thin layer of salt, not too much salt, control it at about 1 gram, and marinate the fish head for about 20 minutes.

Step 3: Heat the oil, use rapeseed oil to taste better, boil the oil until it is hot for seven or eight minutes, then put in the fish head, and fry on both sides for about 1 minute. For areas that are difficult to fry on the side of the fish head, you can drizzle oil on top.

Step 4: After frying, sprinkle cooking wine along the edge of the pot and sprinkle it evenly to let the steam of the cooking wine take away the fishy smell of the fish head. Then put the green onion and ginger slices into the pot, add about 1500ml of cold water, boil on high heat, as long as you keep boiling for 15 minutes, so that the fish soup will be milky and milky, and remove the foam during the cooking process.

Step 5: Cut the tofu into small pieces, put it in the fish pot, then add the shallots and goji berries, add the remaining salt, and cook for another four or five minutes to get out of the pot.

Some people are struggling with whether to boil it in hot or cold water when making this fish soup, but in fact, it doesn't matter what kind of water you use, as long as you cook it long enough and the heat is big enough, then it can be boiled into a milky white soup.

5. Fry in a pan over low heat at oil temperature.

Glutinous rice balls and fish can also be made into a delicacy.

Ingredients: 300 grams of white radish, 900 grams of crucian carp, 100 grams of fresh pork shredded.

Seasoning: 8 grams of green onions, 3 grams of ginger, 15 grams of vegetable oil, 2 grams of monosodium glutamate, 5 grams of salt, 10 grams of cooking wine.

2 crucian carp (about 500 grams), 300 grams of white radish, 2 chives, 1 small piece of ginger, <>

Seasoning: 25 grams of cooking oil, 1 2 tbsp cooking wine, 2 tsp refined salt, 1 tsp monosodium glutamate, method: 1

Crucian carp slaughtered and washed, 5 knives on each side of the fish, 2Peel and wash the white radish, cut into thin strips, 3Wash and cut the chives into sections, 4

Ginger washed and sliced, 5Pour oil into the pot, heat it, fry the crucian carp until it is slightly yellowish brown on both sides, pour in an appropriate amount of water, shredded fresh meat, chives, ginger slices, shredded white radish and cooking wine, cook over low heat until the water boils, then cook for 10 minutes, add refined salt and monosodium glutamate, and take out the green onion segments.

Chef to know: It is best to blanch the shredded white radish in boiling water first to remove the spicy taste.

Method 2 Ingredients: 1 crucian carp, half a white radish, a little fungus.

Steps: <>

1. Clean the fresh crucian carp and remove the black membrane in the fish's belly;

2. Draw two knives on both sides of the fish body, soak the dried fungus, and cut the radish into shreds for later use;

3. Dry the washed crucian carp, then pour oil and fry the crucian carp until golden brown on both sides.

4. After the fish is fried, add cold water to the pot to celebrate the fish mess (you must put cold water in order to cook a very milky fish soup);

5. Add green onion and ginger to the town and bring to a boil. When the water is first boiling, add the fungus and shredded radish.

6. Cover the pot and simmer over medium-low heat for 20 minutes, simmer until the soup is milky white, and add salt.

Tip: When frying fish, apply ginger to the pan to prevent it from sticking to the pan.

Ingredients: fresh crucian carp (1 piece, 638 grams), white radish (1 2 pieces), green onion (1 root), ginger (3 slices).

Seasoning: Oil (3 tablespoons), concentrated chicken juice (2 tablespoons), cooking wine (1 tablespoon), salt (1 2 tablespoons).

Cooking process. 1. Remove the scales, gills and internal organs of the crucian carp, wash and wipe the water, and make three diagonal strokes on both sides of the fish.

2. Peel and wash the white radish and cut it into thin strips; Remove the head and tail of the green onion and cut it into segments, peel and slice the ginger.

3. Heat 3 tablespoons of oil in a pan, stir-fry ginger slices, add crucian carp and fry until golden brown on both sides, and set aside.

4. Pour 3 bowls of water into the pot, pour in shredded radish and crucian carp and boil together, change to low heat and simmer for 30 minutes until the soup is milky white.

5. Sprinkle in the green onions, add 2 tablespoons of concentrated chicken juice, 1 tablespoon of cooking wine and 1 2 tablespoons of salt and stir well to taste, then you can shake out of the pot.

Chef's tip: 1. The skill of frying fish without breaking the skin: heat the dry pan, rub the bottom of the pot with ginger slices, heat the oil and then put in the crucian carp, and fry slowly over medium heat until both sides are golden brown.

2. White radish can be eaten raw or cooked, and those who are afraid of eating the spicy taste of radish can first treat the shredded radish with water, and then stew it into soup.

3. To make a fragrant, delicious and milky white fish soup, you can first put the fish in an oil pan and fry it, and then pour water into it to stew, and the fish soup will become as white as milk.

Crucian carp tofu soup:

Ingredients: crucian carp, tofu, pork, coriander.

Preparation: Cut the tofu into small pieces, slice the pork, cut the coriander and green onion into sections, and pat the ginger loose and slice.

Remove the internal organs of the fish, wash it with hot water, put it in cold water to scrape off the black skin and wash it, and blanch the tofu (to blanch the water thoroughly).

Sit in a pot and put oil on fire, stir-fry green onion and ginger in hot oil, add Shao wine, broth, meat slices, pepper powder, salt, put water, fish and tofu in the pot after boiling, boil over high heat and change to low heat and simmer for 20 minutes, when the soup is thick and milky white, take out the green onion and ginger pieces, put in the chicken essence to adjust the taste, put in the coriander and put it in the soup bowl.

Nutritional value of crucian carp:

The protein contained in crucian carp is of high quality, complete, easy to digest and absorb, and is a good protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases.

Crucian carp has the effect of strengthening the spleen and dampness, appetizing, invigorating blood circulation, warming and lowering qi, and has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma and diabetes; Postpartum women stew crucian carp soup to replenish deficiency and lactation.

The crucian carp meat is tender and fresh, and can be used as porridge, soup, vegetables, snacks, etc. Especially suitable for making soup, crucian carp soup is not only delicious and fragrant, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, and is also especially suitable for pregnant women.

1. The preparation method of fish soup is to remove the scales and wash the fresh fish, remove the internal organs and gills, cut it into small pieces, heat the oil, put the green onions, and the ginger pot is fragrant, fry the fish pieces for 2 minutes, add an appropriate amount of boiling water to boil, change to low heat and cook slowly, until the fish is off the bones, when the soup is thick and white, take out the fish bones, add salt, and drop some sesame oil.

2. If you add a few slices of white radish, or a few drops of milk, and pour some beer when cooking soup, it will not only increase nutrition, but also make the fish tender and more beautiful.

The fish soup tastes very good, first of all, the fish must be processed well, completely cleaned, and then slightly removed from the water on the fish. After we heat the pot over high heat, add a little oil, put the fish in the pot and start frying, at this time the pot and oil need to be heated, burn to the time of the smoke and put the fish on it, so that the fried fish will not fall off the skin, fry for half a minute to reverse the fish, you can reduce the fire, and then have to be patient to fry the fish thoroughly, fry until golden brown, at this time turn the fire to the maximum, boiling water directly into the pot. It can be found that the boiling water immediately turns milky white in the pot, and the umami of the fish is immediately released, then turn to medium heat, continue to cook for ten minutes, and you can start eating, add salt before drinking, and add a little chopped green onion to make the taste more delicious.

Benefits of drinking fish broth.

Drinking fish soup is good for our health, first of all, fish soup contains a lot of phosphorus, the content is very rich, and it can promote the speed of our bone healing, but also promote the development of the brain, because our brain also needs phosphorus, which is good for supplementing protein, and fish soup is very suitable for nervous and stressful friends, before going to bed we choose to drink fish soup to eat is very good, not only can help the human body to supplement a lot of calcium, It can also significantly help us improve the quality of sleep, and can help calm the nerves and help sleep. Fish soup contains relatively little cholesterol, and in fish soup, it contains a large number of bioactive substances, which can effectively prevent insomnia and cardiovascular diseases.

Eating fish soup can play a role in invigorating qi and strengthening the spleen, clearing heat and detoxifying, and the therapeutic effects of fish soup such as draining the veins and reducing milk and diluting water and reducing swelling are also very good. And for fish soup, the characteristics of nutrition, the most important thing is that all kinds of nutrients are very comprehensive, which contains a lot of sugar, and because the fat is relatively small, it is to say that fish soup is very rich in protein, which also has a variety of vitamins, trace elements, for our human body, which is the amino acids necessary for our human body, so the taste is particularly tender, not fatty at all, and there are some fresh and sweet tastes to eat. Therefore, eating fish soup can help us to keep fit at the same time, it can also reduce obesity well, eating fish soup can protect our vascular health, especially for lowering blood pressure and blood lipids, it can help the human body prolong life, and it is very suitable for middle-aged and elderly people to eat fish soup.

Fish soup should be boiled slowly, and drinking fish soup will help the body recover for both mothers and people who have just recovered from a serious illness.

Boiled bean curd fish.

Ingredients: a carp (or grass carp), 1 box of tender tofu, 200 grams of bean sprouts, 200 grams of parsley, 50 grams of dried chili pepper, 10 grams of Sichuan pepper, 30 grams of Pixian dust bean paste, 10 cloves of garlic, appropriate amount of cooking wine, appropriate amount of salt.

Method: 1. Clean up the fish, slice it into thin slices, add an egg white, cooking wine, and a little salt to marinate for a while;

2. Cut the tender tofu into slices and put the pot at the bottom of the plate;

3. Blanch the bean sprouts in boiling water;

4. Wash the parsley and cut it into sections, and blanch it in boiling water;

5. Blanched bean sprouts and parsley segments are spread on the tofu;

6. Pour the amount of oil used for stir-frying vegetables into the pot, heat it, pour in the peppercorns, and fry the fragrance;

7. Pour in the bean paste and garlic slices and stir-fry well;

8. Pour in hot water, and the amount of water should be able to cover the fish fillet;

9. After the water is boiled, put the fish fillets into the pot one by one and disperse them with chopsticks;

10. After all the fish fillets are put into the pot, cook for about 2 minutes before getting out of the pot, pour them into a container with tofu and vegetables, and sprinkle with chopped chives.

Yellow croaker stewed with tofu.

Ingredients: 2 yellow croaker, 200 grams of tofu, green onion, ginger, appropriate amount of garlic, 4 5 dried red peppers, a little starch, cooking wine, soy sauce, appropriate amount of vinegar, salt, a little sugar.

Method: 1. Clean the yellow croaker (the head can be left or removed, my pot is a little small, so the head is removed) Tofu cut into pieces, chop the green onion and ginger, cut the garlic into small pieces, and break the dried chili pepper into small pieces;

2. Drain the washed yellow croaker and wipe all the water on the fish with kitchen paper;

3. Apply a thin layer of starch to the fish;

4. Heat the pot, first rub a worm on the wall of the pot with ginger slices, and then pour in oil (in order to fry the fish skin is not broken, it is very important);

5. When the oil is slightly hot, put the fish into the fried fish, turn it over after 2 minutes, and fry it for another 2 minutes;

6. Separate the two fish slightly, leave some space in the pot, and add dried chili peppers, green onions, ginger and garlic and stir-fry slightly;

7. Add soy sauce, cooking wine, salt, and then pour in the tofu cubes;

8. Heat the water in the pot, cover the fish and tofu, bring to a boil over high heat, turn to medium-low heat, add vinegar and cook for about 15 minutes;

9. Add a little sugar before cooking, and then cook slightly.