How to make fish soup delicious and nutritious

No matter how loving you are, you can't compare to this pot of heart-warming.

Crucian carp soup is delicious in this way, teach you three tips, the soup is milky, rich and nutritious!

Hello everyone! I'm purple romance, and it's time to share the food again. Autumn is coming, it rained for two days, the weather is getting cooler day by day, a few days ago, I had to turn on the fan air conditioner, and I found out the long-sleeved shirts in the past two days, and I can't wait to put on the autumn clothes and pants (the highest temperature in these two days is 22 degrees, and the lowest temperature is 17 degrees).

It's cool, I want to drink some hot soup, the ribs are too expensive, the fish is much cheaper than the ribs, I compared it, so I bought a crucian carp, 10 yuan a catty, spent 7 yuan, and bought a white radish for 2 yuan, let's use these two ingredients to cook soup today!

When it comes to crucian carp soup, in fact, we drink a lot in our lives, I remember that after giving birth, I will drink crucian carp soup every day, sometimes boiled with tofu, sometimes stewed with radish, my mother-in-law is very good at cooking crucian carp soup, the soup is milky and milky, the taste is delicious and there is no fishy smell, even if you drink it every day, you can't get tired of it.

Later, I cooked crucian carp soup by myself, the soup boiled out is always not white, and the taste is not as delicious as the mother-in-law cooked, humbly ask my mother-in-law for advice, my mother-in-law taught me three little skills, now the fish soup is cooked with the same fresh taste as the mother-in-law, the color is also milky white, my children especially like to drink, now share the practice with everyone, the tips inside will also be written later, like friends and I look down together!

Crucian carp and radish soup].

A crucian carp, a radish, a chives, three cloves of garlic, a piece of ginger, two spoons of cooking wine, an appropriate amount of cooking oil, an appropriate amount of edible salt, and an appropriate amount of pepper and chicken essence.

1.Prepare the ingredients, ask the seller to kill the crucian carp when you buy it, and wash it at home, especially the black membrane in the belly of the fish should be cleaned up.

2.Put an appropriate amount of salt in the fish and wipe it well, put a spoonful of cooking wine, put shredded ginger and green onions, and marinate for 15 minutes.

3.Slice the radish, or shredded.

4.Slice the garlic, shred the ginger and chop the green onion.

5.Put oil in the pot, when the oil temperature is hot, put in the crucian carp, fry one side and turn it over, and fry it yellow on both sides, this is a small trick, the crucian carp in the soup must be fried.

6.Put a spoonful of cooking wine and enlarge the garlic and ginger.

7.Put in the radish, because the radish slices I cut are more difficult to cook, so put them in advance, if you cut the shredded radish, you can put it after the soup is milky white.

8.Pour in the boiling water that has been boiled in advance, and cook the fish soup must be boiled with boiling water or hot water with a higher temperature, so that it is easy to cook milky white, this is the second tip.

9.Bring to a boil on high heat, be sure to use high heat, after about a few minutes of cooking, the soup will be milky white, put an appropriate amount of salt, turn to medium heat, so that the crucian carp soup has been kept in a tumbling state.

10.Cook the radish until soft, add the pepper chicken essence, sprinkle with chives and remove from the pan.

11.Put it in a bowl and it's delicious, nutritious crucian carp and radish soup is ready!

It's so fragrant and delicious! The radish inside is particularly tender and fresh, the soup is fresh and sweet, in such a rainy autumn, drink such a bowl of crucian carp radish soup, which is not only nutritious, but also warms the heart and stomach.

Delicious and nutritious fish soup recipe:Ingredients: crucian carp.

Excipients: white tung radish, ginger, green onion, oil, boiling water, salt, chicken essence.

1. Remove the scales, internal organs, gills of the crucian carp, clean it, and cut a few knives on the fish body, so that it can be flavored when cooking.

2. Cut the green onion into chopped green onions and shred the ginger for later use.

3. Peel the white radish and rub it into shreds for later use.

4. Heat the oil, fry the crucian carp until it is slightly charred on both sides, add the ginger shreds and stir-fry until fragrant, remove the fishiness.

5. Pour in an appropriate amount of boiling water! (Remember to stew crucian carp soup with boiling water!) In this way, the stewed soup will be as white as milk). Search acres.

6. After boiling, turn to medium heat and simmer for half an hour, the soup is as thick and white as milk, add shredded radish, and continue to simmer for about 10 minutes.

7. Add a spoonful of salt and chicken essence to taste.

8. Add an appropriate amount of chopped green onion before cooking.

1. How to make fish soup.

1.Prepare the ingredients: fish and some trimmings and ingredients.

2.First, clean the fish, clean it thoroughly, and then check whether the gills on the lower head are clean.

3.Put an appropriate amount of ginger slices and shallots into the belly of the fish, put the fish on a plate and pour cooking wine to marinate, turn over once in about ten minutes, and marinate for 20 minutes.

4.Pour out the cooking wine in the fish, and you can wipe the pot with ginger slices before pouring the oil. Stir-fry peppercorns in oil over high heat, and remove the pepper granules after stir-frying.

5.Then put the fish in the pepper oil pan and fry until golden brown on both sides. You can boil a pot of boiling water at this time.

6.After the oil is heated, add the ginger slices and salted pork and stir-fry the oil, add the carrots and stir-fry for about half a minute.

7.Spread the carrot slices on the bottom layer, put the fried fish on top, turn the heat to high and pour in the boiling water, taking care not to overrun the fish.

8.Add new ginger slices and green onion knots, add a spoonful of cooking wine and a little balsamic vinegar and keep the heat high for about fifteen minutes.

9.Then add a small amount of boiling water and cook until the soup turns white, turn to low heat and cook for about 5 minutes, add salt and remove from the pot.

2. The benefits of drinking fish soup.

1.Fish soup is rich in protein, which is easily digested and absorbed by the human body, and drinking it regularly can enhance the ability to resist diseases.

2.Fish soup can whiten and increase elasticity.

3.Fish soup can enhance memory and has a certain preventive effect on Alzheimer's disease.

3. Precautions for making fish soup.

1.Live fish is used to bring out the deliciousness of the soup and the deliciousness of the meat.

2.Note that when cleaning the belly of the fish, you must tear off a layer of black film inside, this layer of black film can not be eaten, it will make the soup black, and make the soup more fishy.

3.The pot should be heated before pouring oil, and the fish should be placed after the oil is hot, so that it will not stick to the pan and will make the fish soup more delicious. When frying fish, don't be in a hurry to turn the fish, pay attention to observe the fish and wait until the bottom turns yellow before turning the fish, otherwise the fish meat is easy to break the skin and affect the integrity of the fish and affect the appearance.

Some friends love soup and fish soup, but fish soup often has a fishy smell that can't be removed. Therefore, if you want to make fish soup delicious, you must first get rid of that fishy smell, whether it is making soup or cooking. Today I will talk about how to remove the fishy and increase the freshness when making fish soup.

The following seven tips are all very useful, try them out

7 tips for removing the fishy fish soup::

Fish soup to improve the freshness and remove the fishy skills 1:

If it is a whole fish stew, you can fry the fish on both sides with oil first, and then add ginger and cooking wine to stir-fry the fish until fragrant. Add cold water to bring to a boil, and do not turn the fish before the water boils. Add a little vinegar when the soup is white and simmer until it is white, add salt and chicken essence before cooking, and sprinkle with chopped green onions.

Fish soup to improve the freshness and remove the fishy skills 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 to improve the freshness and remove the smell of the 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 to improve the freshness and remove the fishy skills 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.

Fish soup to improve the freshness and remove the fishy skills 5:

The fish head and fish tail are first fried in oil to make golden, take out the fish head and split it from the middle with a knife, the real diners know that the essence of the fish is in the fish brain part, first fry the fish head, in order not to lose the fish brain fluid when frying, and then put the split fish head into the pot, and use high heat to "top" the fish brain, which can make the soup mellow and nutritious.

Fish soup to improve the freshness and remove the fishy skills 6:

Using an octagonal pan can not only remove the fish, but also increase the flavor.

Fish soup to improve the freshness and remove the fishy skills 7:

Boiling fish soup with broth instead of water is one of the techniques to make the fish soup thick and white in color and fresh in taste.

Delicious fish soup is varied, people can't stop eating, fish soup is not only delicious, but also a big supplement, the nutrition of fish soup is really beneficial to people, different fish soup has different practices, so what is the practice of all kinds of fish soup, and how to do fish soup, let's take a look.

Crucian carp tofu soup.

Ingredients: Two crucian carp, one dollar of tofu.

Method: 1. Crucian carp to remove scales and intestines, this process can be completed by selling fish, but when you come back, you still have to wash it yourself, because the master who sells fish will not help you get more clean, after washing, smear with wine, and salt for 10 minutes.

2. Cut the tofu into cubes, blanch it with salt boiling water for 5 minutes, then drain and set aside.

3. Put the pot on the stove, put in the cooking oil, the oil is hot, put the ginger slices and stir-fry until fragrant, fry the fish on both sides, 4. Add an appropriate amount of water, put some green onions, add some cooking wine, cover and boil for 20 minutes over low heat until the fish soup is milky white, 5. Open the lid and put salt and tofu. Burn for another 5 minutes and you're done. Put chopped green onions, and the MSG bowl is ready.

Wash and set aside, clean up the crucian carp, use a knife to make a number of cuts on the body of the fish, cut the green onion into sections and flowers respectively, and slice the ginger.

2. Heat the pot and pour in the oil, add the crucian carp and fry until golden brown on both sides, and set aside.

3. Prepare a soup pot, put in the fried crucian carp, add salt, cooking wine, green onions, ginger slices, and pour in an appropriate amount of water.

4. Cover the pot and bring to a boil over high heat.

5. Add the wolfberry, turn to low heat and continue to cook for 30 minutes, just add the enoki mushroom.

6. After cooking, sprinkle with chopped green onions and get out of the pot.

Enoki mushroom crucian carp soup is delicious and fresh, as long as you make it carefully, you can definitely get a different surprise.

2. Tofu fish soup.

Tofu fish soup is mainly made with tofu and fish as ingredients.

Difficulty Index:

Production steps: 1. Wash the tofu and cut it into pieces, cut the green onion into flowers, clean the fish and set aside, and slice the ginger.

2. Heat the frying pan and pour in the oil and stir-fry the ginger slices until fragrant.

3. Add fish oil and fry until golden brown.

4. Pour in an appropriate amount of water and bring to a boil.

5. Add tofu cubes and simmer for 30 minutes.

6. Add salt and chicken essence, and add chopped green onion when cooked.

Tofu fish soup is a soup that people often make, the fragrance of tofu and the deliciousness of fish, it is really wonderful!

Prepare three chives, wash them, knot them and set aside; Slice a few slices of ginger (depending on the size and amount of the fish); Evenly coat the pot with ginger juice (to prevent the fish skin from sticking to the pan), pour in the salad oil, and ignite; The oil should not be too hot, turn the heat down, gently put the fish into the pot, and at the same time put in the ginger slices, and turn up the heat; Fry until the skin of the fish is slightly golden brown, and gently turn the fish over until it is also slightly golden brown; During the frying process, pay attention to turning the pan to make the fish evenly fried; Reduce the heat, add cold water until the fish is submerged, put in the prepared green onion knots, turn on high heat and bring to a boil; Turn the fish over, cook for another 5 minutes, add an appropriate amount of salt, and continue to cook until the soup is milky white; Add MSG and cook for two minutes. At the same time, prepare the ingredients for eating the fish: pour a little vinegar from the dipped fish into a bowl, add a little salt, sugar, monosodium glutamate, and stir well.

Serve the fish separately in a large bowl and the crucian carp soup in the soup bowl; The fish is dipped and eaten, and the soup is drunk.

Hot and sour crucian carp soup, you need to prepare a fresh crucian carp, coriander, ginger vinegar, white pepper, light soy sauce, green onion leaves, green onions, white wine, crucian carp slaughtered and cleaned, marinated with white wine, which can play a role in removing the fishy smell, and then wipe the water dry, put it in the pot and fry it until golden on both sides, add some green onions, ginger slices and fry together, add an appropriate amount of boiling water and cover the lid, cook over medium heat for two minutes, then change to low heat and cook for 8 minutes, prepare a large bowl, add some light soy sauce, green onion leaves, coriander segments, ginger vinegar, Pour the white pepper into a large bowl with the fish and broth, stir well and serve.

Coriander tofu fish soup, prepare some coriander, ginger, tofu, grass carp, vegetable oil, pepper, rice wine, sesame oil, light soy sauce, monosodium glutamate, salt, grass carp slaughtered and cleaned, drain the water, add oil to the pot and heat it, then put the fish in it and fry it slightly, add ginger, rice wine and water, and then put the tofu in, add the coriander and cover the lid, boil over high heat, and cook until it is milky white, and then you can put the sheng qing tofu and fish together, pepper, sesame oil, Put the soy sauce in a small bowl and stir well, add monosodium glutamate and refined salt to the soup, and then pour it into the soup pot and eat.

Prince's ginseng Huaishan perch soup, prepare a sea bass, Huaishan, prince's ginseng, sweet dates, ginger, peanut oil, Huaishan and prince's ginseng, clean and soak for 60 minutes, the perch is slaughtered, cleaned, add an appropriate amount of peanut oil to the pot, put ginger slices and sea bass into it, fry until golden on both sides, wash the dates, put water into the pot, add the appropriate amount of seasoning after boiling, boil over high heat and then change to low heat and cook for two hours, add some salt to taste.

Ingredients: 350 grams of crucian carp, 10 grams of lard, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onions, appropriate amount of Sichuan pepper.

1. Wash the gills of the crucian carp and the black membrane in the belly of the fish, so that the crucian carp can be processed so that the stewed fish soup does not have an earthy smell.

<>3. After the pot is heated, put in the lard to dissolve, the lard has a special fragrance and has the effect of replenishing deficiency and moisturizing dryness, and eating some is beneficial to health.

4. After the oil in the pot is hot, shake the pot a few times to form an oil film at the bottom of the pot.

5. Put in the crucian carp and fry it over medium-low heat until it is reddish-brown. When frying fish, pay attention to one point, do not turn the fish when it is just put into the pan, and wait until the skin of the fish is hard and then shake to prevent the skin from sticking to the pan and breaking.

6. After the fish is fried, add ginger, green onion and peppercorns and other condiments, and stir-fry a few times to bring out the fragrance.

7. Pour in the boiling water that has not been covered with crucian carp. Stewed crucian carp soup can be stewed with boiling water or cold water to make it milky white, but when stewed with boiling water, the soup color of the fish soup is whiter and more delicate.

8. After the soup in the pot boils, add salt, simmer over low heat for about ten minutes, and wait until the soup is milky white.

9. Finished product drawing.