How should you cook crucian carp soup, which is delicious and nutritious?

Crucian carp soup with shredded radish.

Ingredients: 2 live crucian carp (400 grams), 150 grams of white radish, 15 grams of cooking wine, refined salt, monosodium glutamate, pepper, green onion, appropriate amount of ginger, 60 grams of lard.

Operation: 1. Remove the scales and gills of the crucian carp and wash the internal organs (if you don't want to do it, you can ask the store to clean it up for you when you buy it, Carrefour can also provide this service). Peel and wash the radish, cut it into thin strips, tie the green onion into a green onion knot, and slice or pat loose the ginger.

2. Heat the wok until there is green smoke, put in the lard (be sure to ask for lard, so that the soup will be fragrant, remember to shake the pot, so that the four walls of the pot are stained with oil), put the fish when the oil is hot, low heat, continue to fry the fish until golden on both sides, remove from the pot, put it in another plate and set aside. (Don't be in a hurry to flip when frying the fish, fry slowly, it is estimated that the part of the fish skin that touches the oil has been fried, start to slowly shake the oil pan, so that the head and tail of the fish can contact the hot oil, about three minutes, change the side and fry again.) Comrades who really don't have a lot of experience at all can fry slowly one by one, and work slowly and carefully).

3. Use the remaining oil (if there is no residual oil, use the new oil, hehe) slightly fry the ginger slices, add water, a little cooking wine (you can also do not add, I don't like to add cooking wine, I think it will lose the original taste of the soup) boil over high heat, add fish, shredded radish, green onion knots and cook slowly over low heat. Cook until the soup is milky white, add chicken essence and salt according to personal taste, and you're done.

When making crucian carp soup, pay attention to the thousands of tofu and fish, a little longer, so that the pepper, garlic half, ginger and green onion (do not use star anise) stew for a longer time and then add monosodium glutamate and vinegar.

Upstairs was very detailed.

That's what I did.

Start by rubbing the pan with ginger. Then add oil, fry the fish to a personal preference, and add water after frying. If you like to drink soup, you can add more water.

Put in tofu, green onion, ginger, garlic! Add salt when it's time to get out of the pan! You can add a little sugar to enhance the freshness!

Bring it to a boil and then slowly boil it with a simmer. The soup is thick!

I was sick once when I was a kid and I ate vegetables that had been boiled in boiling water for a week, without salt and oil. So the day I got better, my mom cooked an important bowl of carp soup with white fish and green onions. I've never had such a good soup in my life.

Put some oil in the hot pot, add ginger slices and carp slices to the crucian carp, stir-fry until both sides of the key carp are yellow, then add an appropriate amount of cooked water, add tofu slices, cook on high heat for five minutes, change to low heat for one hour, then add an appropriate amount of salt and pepper to taste, and finally add green onions and coriander leaves to turn off the heat and leave the pot.

Crucian carp soup is a soup made with crucian carp, tofu, and mushrooms, and the protein in crucian carp is of high quality, easy to digest and absorb, and can be eaten regularly. Crucian carp has the effects of strengthening the spleen and moisturizing, regulating appetite, invigorating blood circulation, and reducing qi in temperature. For weakness of the spleen and stomach, edema, ulcers, and trachea, clean the key carp first.

Remember to clean the black film on the carp's abdomen. Otherwise, replace the fish with a knife, put water in the pot, take water from the lamb slices, take it out and wash it, and take some baths in the pot. If you don't have it, you can't use it.

You can also use salad oil a. When the oil is hot, put some salt on top. The fried fish does not stick to the pan and <>

Raw carp soup is actually a drop of fat coated with protein, which makes the soup look thick, nutritious, and easy to absorb, but the nutritional value is not as high as the legend says, and there is more oil and salt in the soup, which is easy to produce a feeling of fullness. If you drink too much, other nutrients (such as fish) will actually decrease. Because the tomato soup is thick.

After the tomatoes are fried in the soup, add water to boil, then put them in a casserole, add the fish that has been fried before, and cook slowly over low heat to <>

The carp soup is very simple and is especially suitable for autumn drinking. It not only warms the heart and stomach, but also replenishes nutrients. Crucian carp soup contains a lot of high-quality protein and a variety of trace elements required by the human body. It is appropriate to drink a bowl of the vital carp soup regularly.

1.Crucian carp scrape the scales, remove the fins and internal organs, and wash them.

2.Put a little oil in a pan, add the fish and fry over low heat until golden brown on both sides.

3.Stir up another pot, put in boiling water, add the fish, add a pinch of salt, green onion and ginger slices.

4.Boil until the soup is milky white and slightly thick.

Crucian carp soup is a delicious home-cooked dish that can be steamed or simmered.

Steaming is very simple, remove the internal organs of the crucian carp and wash it, add a little salt and soak it for half an hour, pour the steamed fish oil, cooking oil, light soy sauce, cooking wine and start steaming, and steam for 15 minutes on high heat to get out of the pot.

Crucian carp soup is a home-cooked dish, and I would do this: make the crucian carp soup fresh, remove the scales and gills and discard the internal organs, and rinse them well; Put more oil at the bottom of the pot, more than stir-frying, and then put in the pepper and the big material on low heat for three minutes, after the fragrance is fried, take out the large material of the pepper, and then put the drained crucian carp into the hot oil pan, fry it on low heat for 3 to 5 minutes, fry it on both sides, and discard the oil for frying the fish. Then put the fish into a casserole, add boiling water and ginger slices, boil over high heat, cook continuously for 5 to 8 minutes, and then turn to low heat for about 30 minutes, and the soup will turn white and serve.

If you want to make the crucian carp soup milky white and delicious, you must first pour oil into the pot, lightly fry the crucian carp on both sides, fry the surface until it is slightly browned, add boiling water and then simmer, so that you can quickly get a pot of umami crucian carp soup.

Make crucian carp tofu soup. A crucian carp, clean it up, make 3 knives on each side of the fish, spread it evenly with a small amount of salt, and sprinkle with a small amount of cooking wine. Cut the tofu into cubes and set aside.

Chop the green onion and ginger finely and set aside. Pour oil into the pan and fry the fish, and fry it slowly over low heat. After one side is browned, turn to the other side and continue to brown.

After browning on both sides, pour in boiling water and add shredded ginger. Bring to a boil over high heat, add tofu when the soup turns white, and simmer over low heat. Simmer over low heat until the soup is thick, add a little salt to taste.

Crucian carp soup is actually a very simple method, first of all, you need to remove the crucian carp from the fish, or when making this soup, put the crucian carp into the oil, row the grass, pour in the water after the quarrel, simmer over high heat, stew until the fish soup becomes milky white, put in ginger slices, green onions and cooking wine to remove the fish.

The preparation of crucian carp soup is very simple, after the crucian carp is scaled and washed, it is fried in a pan until golden brown on both sides, boiling water is poured in, then the salt is adjusted, and some coriander is sprinkled out of the pot.

Of course, it is a home-cooked dish, you can usually fry the crucian carp in an oil pan, then pour water into the pot, start boiling, and wait until the color of the soup becomes milky white, you can put some salt in it.

According to your description, I recommend crucian carp tofu soup, nourishing and fragrant, the cleaned crucian carp is first fried in a pot over low heat until the fish skin is golden, add tofu cubes and hot water to cover the food, add seasonings and cook for 10 minutes.

First wash the crucian carp, change the knife on it, put the fish in the pan and fry it until golden brown on both sides, pour boiling water, then add salt and pepper, sprinkle some chopped green onions before coming out of the pan, and you can eat.

The method of crucian carp soup, I directly clean the crucian carp and then boil the oil, put in the crucian carp, fry it on both sides until golden brown, pour in water and simmer for about 30 minutes, so that the soup boiled out is particularly white and delicious.

Put the crucian carp in the pot and fry it, then add ginger slices, add cooking wine and stir-fry it and then put water, after the water boils, then put salt and tender tofu, Xi Zhu, and then add some monosodium glutamate, such a dough is delicious and salty.

I usually clean the small crucian carp. Heat the oil, stir-fry the chives, ginger and garlic, and add the crucian carp and carrot shreds. The water will simmer for about half an hour, then add soy sauce, monosodium glutamate, chicken powder, and salt.

Wash the carp with green onion, ginger and garlic cooking wine, marinate for half an hour, heat the oil in the pot and fry the fish until golden on both sides, pour in an appropriate amount of water, put in the tofu cut in advance, simmer for about half an hour and put in the seasoning to eat.

Clean up the crucian carp, remove the internal organs, put it on a plate and set aside the hot pan with cold oil, fry the crucian carp until golden brown on both sides, add green onions, ginger and garlic to fry until fragrant, and then add boiled water.

I will prepare the crucian carp and various ingredients, clean the crucian carp, then boil the water, put the crucian carp in the pot, add the ingredients and simmer slowly.

When making crucian carp soup, the crucian carp is fried in oil until golden brown on both sides, and then the crucian carp soup is milky white with water, which is very delicious.

Maybe I'll cook the fish with water first, then add my seasoning, and I'll add a little bit of hot pot base.

The crucian carp is cleaned first, then all the garnishes and ingredients are prepared, and finally the crucian carp is put into the soup to make the soup.

Ingredients. Crucian carp 500g

Ginger to taste. Green onions to taste.

Garlic to taste. Vinegar to taste.

Accessories. Salt to taste.

Cooking wine to taste.

Introduction: Crucian carp soup is a common delicacy in our daily life. It can be found everywhere in every household, and people who regularly eat crucian carp soup can know the taste of crucian carp soup, which is not only delicious and memorable, but also has a very delicate and sweet meat quality, and it also contains rich nutrients.

For many children or pregnant women, it is a very good choice, so for some novices, how to deal with crucian carp, the crucian carp soup is the most delicious? How to season the soup to make it more delicious and smoother in the mouth?

1. Production processBefore making crucian carp soup, you must prepare relevant ingredients, such as a fresh crucian carp and white radish, half a white radish, and a little green onion, ginger and garlic. The first thing to do is to clean the crucian carp and remove its internal organs, bitter gall, etc. After blotting the water in it, cut the ginger slices for marinating.

Then heat the oil in a pan and fry the ginger slices and peppercorns until fragrant, so as to achieve a good fishy effect. Then the dried water and crucian carp are fried in a pan, and in the process of frying, cooking wine can be put to remove the smell. When both sides are golden brown, pour some boiling water to boil the soup until it is milky white, and finally simmer over low heat.

Second, the aftertaste is endless, some crucian carp that has been boiled for a long time will have a feeling of melting in the mouth, and the taste of the fish is delicious and delicate, and the fish soup boiled into is also very mellow, so that many eaters have an endless aftertaste. Although the process of boiling crucian carp soup is long, the steps are simple, and even novices can enjoy the delicious crucian carp soup. If you want to make a more delicious crucian carp soup, you must work the selection of ingredients and boiling.

When choosing crucian carp, be sure to choose fresh crucian carp and be patient in the process of boiling.

3. Nutritional value: Crucian carp soup is not only very delicious and makes people have an endless aftertaste, but also its nutrients are also very sufficient. Crucian carp has a small amount of fat, and is rich in protein and many vitamins, so crucian carp soup is also a good choice for many people. Relevant people also said that crucian carp soup can reduce edema, and also has a good health care effect on our spleen and stomach.

When we have some symptoms of loss of appetite, nausea and bloating, we can eat crucian carp soup appropriately to relieve it.

Put green onions, ginger, garlic, coriander and soy sauce, but you need to pay attention to the following points when cooking crucian carp soup: 1. Crucian carp should be cut into pieces, and if you don't cut the whole piece and stew it, you can also make a few cuts on the surface of the fish, so that it can better taste and make the crucian carp soup more delicious and delicious. 2. Heat the pan with cold oil, stir-fry the onions, garlic and ginger, remember to stir-fry, so as to better flavor and make it more delicious.

Crucian carp soup is very delicious, first of all, the crucian carp must be removed, sieve clean, after cleaning, pour some oil into the excess moisture control dry pot, put the fish into the pot to fry it, sprinkle some salt, and then add water to boil such a fish soup, boiled out a special white.

Crucian carp soup is a special supplement, I think you can match tofu, together to make a tofu crucian carp soup, first of all, you need to fry the crucian carp with fire, and then pour it into the water, remember to clean the internal organs of the fish, pour it into the water, simmer slowly over medium heat, stew until the fish soup turns white, and then turn off the low heat to slowly collect, and then put in ginger slices, green onions and other torch cores remember to put cooking wine.

First of all, the crucian carp is slaughtered and cleaned, a few knives are drawn on the back of the fish, then the ginger slices and chives are prepared, the tofu is washed and cut into small pieces, the oil is boiled, some salt is smeared on the body of the crucian carp, some cooking wine is added and put into the pot, fried until golden brown, then ginger slices are added, some water is added to boil, then the tofu is added and simmered for a few minutes, then some pepper and salt are added and sprinkled with chopped green onions.

You can clean the crucian carp first, then make a few cuts on his surface, then cut the green onion and ginger, then put oil in the pan at this time, then add the crucian carp and fry it slowly over low heat until golden brown on both sides, and then add salt. Then add the ginger slices and continue frying. Then add water to the pot and boil for about 10 minutes.

Then add chopped green onions and sprinkle with salt.

Clean the fish first, change the knife on it, heat the oil, boil until it is hot, put the fish in, fry until golden on both sides, then pour in boiling water, add garlic and ginger slices, boil over high heat, and then add salt and chicken essence, basically stew for 1 hour, and you can eat.

The scales of the fish should be cleaned, and the guts of the fish should be cleaned, and attention should be paid to disinfection, and the smell should be removed with cooking wine, etc., and it will be very delicious and delicious.