The practice of crucian carp consomm , how to make crucian carp consomm , crucian carp consomm

Raw materials; 400 grams of crucian carp.

Auxiliary materials: 100 grams of pork tenderloin, 20 grams of winter bamboo shoots, 15 grams of shiitake mushrooms (fresh).

Seasoning: 10 grams of wine, 10 grams of green onions, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, 2 grams of chicken essence, 20 grams of peanut oil.

Exercise: 1Scrape the fish clean, change the knife, slice the tenderloin, divide the mushrooms in two, slice the bamboo shoots, and cut the green onion and ginger into large sections.

2.Soak the fish in hot water, add a little cooking wine to remove the smell, and remove it when the foam in the pot becomes longer.

3.Put the fish in a hot oil pan, fry it on both sides for a while, then add the tenderloin and fry it until it changes color, then add green onions, ginger, bamboo shoots, shiitake mushrooms, cook cooking wine, then add the stock, and cook for half an hour.

4.Add refined salt, monosodium glutamate, chicken essence, and pepper to the boiled fish broth, adjust the flavor and serve.

Features: This soup is delicious and nutritious.

Preparation tip: The best time to eat fish is between 5-10 hours after slaughter.

Ingredients: 1 white crucian carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger slices, appropriate amount of chopped green onion, appropriate amount of water.

Steps. Step 11 of the preparation of crucian carp consomméClean the fish you bought, and make sure the scales are scraped clean.

Step 22 of the preparation of crucian carp consomméHeat the woks with an appropriate amount of oil, bring the oil to a boil, turn to medium-high heat and fry the fish, then do not turn the fish, then the fish will break, fry for three minutes, and then turn over and fry for three minutes. At this time, add a little water to the wok, an appropriate amount, not a lot, and boil the water and fish together.

Step 33 of the preparation of crucian carp consomméUse another soup pot to boil the amount of water under the soup to be drunk today and add the ginger slices.

Step 44 of the preparation of crucian carp consomméThen pour the boiling fish into the boiling soup pot, cover and simmer for half an hour.

Step 55 of the preparation of crucian carp consomméAdd the boiled fish to the appropriate amount of salt and chopped green onion and serve.

1. Ingredients: 500 grams of crucian carp, 10 grams of green onions, 10 grams of ginger, appropriate amount of fine salt. Grip only.

2. Remove the scales of the crucian carp you bought, shave the belly and wash it.

3. Cut the green onion into long sections and cut the ginger into thin strips.

4. Put a small amount of oil in the pot, close it and add the green onion segments, fry the ginger over low heat to bring out the fragrance and then add an appropriate amount of water to boil.

5. Put in the washed crucian carp, cover the lid and boil over medium heat for 12 minutes, sprinkle with fine salt.

6. Remove from the pan and put on a plate.

Teach you how to make milky white crucian carp soup.

Clean the crucian carp. Add boiling water to the pot. Add the fried crucian carp, add a pinch of salt, and simmer.

The easiest way to make a chicken soup is to brown the fish on both sides. Pour in boiling water. Add ginger and green onions. After boiling, the soup will be milky white and continue to cook for another 10 minutes. Be sure to add boiling water, never cold water.

The method of selling the stewed crucian carp soup is as follows:Tools Ingredients: crucian carp, ginger, shallots, pot, oil, boiling water, salt, coriander.

1. Clean the fish and remove the internal organs for later use, wash the ginger and cut the ginger slices, remove the roots of the shallots, wash and cut the green onions.

2. Heat oil in a pot, add crucian carp, and fry over medium-high heat or medium heat until golden brown on both sides.

3. Add boiling water directly after the fish is fried. Water is filled at one time; Bring to a boil over high heat and keep on high for 10 minutes; Then reduce the heat, cover and simmer for 10-15 minutes.

4. When the time is up, add an appropriate amount of salt, gently push evenly and turn off the heat.

5. Pour into a bowl, sprinkle with coriander, and finish the stewed crucian carp soup.

Ingredients: 2 crucian carp.

Excipients: 2 green onions, 2 slices of ginger, 2 tablespoons of cooking wine, half a tablespoon of salt.

Specific steps: 1. Wash the crucian carp. Drain the water, heat the oil pan, the oil should be a little bit, the oil should be boiled until 7 or 8 into heat, put in the crucian carp and fry.

2. Fry until lightly browned on both sides.

3. Put it in a casserole, add green onion and ginger, add cooking wine after boiling, and then change to medium-low heat to simmer for about 25 minutes.

4. After the soup is stewed, add salt and season to taste.

5. Finished product drawing:

Crucian carp is a common food, the meat is tender and delicious, and can be used to make 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 cherry service effect, which is very suitable for middle-aged and elderly people and the weak after illness, and is also especially suitable for pregnant women. Zhibu is the easiest way to teach everyone the easiest way to stew crucian carp soup.

Ingredients: 200 grams of crucian carp, 30 grams of sour bamboo shoots, appropriate amount of oil, 1 teaspoon of salt, 1 piece of ginger, 3 cloves of garlic, 1 shallot, 20 grams of pickled pepper, 1 teaspoon sugar, 1 teaspoon monosodium glutamate.

The easiest way to make braised crucian carp soup:

1. Wash the crucian carp and change the flower knife, cut the sour bamboo shoots into sections, slice the ginger, slice the garlic, soak the wolfberry, cut the shallots into chopped green onions, and cut the pickled peppers into sections;

2. Pour an appropriate amount of oil into the pot, add salt after the oil is hot, fry the crucian carp until golden brown on both sides, and remove it;

3. Pour oil into another pot, add ginger, garlic and pickled pepper and stir-fry until fragrant, then add crucian carp, vinegar, light soy sauce and an appropriate amount of water and simmer for 5 minutes, then pour in sour bamboo shoots and wolfberries and continue to simmer for 3 minutes;

4. Then add salt, sugar, monosodium glutamate and cook until flavorful, put on a plate, and sprinkle with chopped green onions.

Tips: The gills of high-quality crucian carp are bright red, the mucus is transparent, and it has the earthy smell of freshwater fish; Inferior crucian carp has dark gill color, gray-red or gray-purple, and mucus is fishy.