What is the best fish soup to drink Method Please 3Q everyone

Crucian carp casserole: Ingredients: 3 river crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu, 200 grams of fresh mushrooms.

Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of pickled red pepper, 15 grams of monosodium glutamate, 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine. Directions:

1. Cut the magnolia slices into diamond shapes, box tofu, divide into seven, and divide the fresh mushrooms into two, wash them, and put them in a casserole for later use. 2. Slice ginger and garlic, green onions, and pickled red pepper into the shape of "horse ears". 3. Remove the scales, gills and internal organs of the crucian carp, fry them in an oil pan until golden brown and take them out.

4. Put the wok on the fire, heat the oil, put ginger and garlic slices, green onions, soaked red peppers, and fry until fragrant. Mix with white soup, put river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the foam, pour it into the pot, and put it on the stage. Custard crucian carp soup:

Ingredients: a crucian carp, 5 peppercorns, 20 grams of custard, 10 grams of ginger, 10 grams of green onions, appropriate amount of salt, appropriate amount of chicken essence Production process 1. After disemboweling the crucian carp, clean it and set aside. 2. Put the crucian carp in 3 hot oil to remove the fishy smell of the crucian carp.

3. Add an appropriate amount of water and seasonings and simmer over low heat for 40 minutes. 4. Add a little custard to make the soup white and thick, and the taste is better. Crucian carp soup with black beans:

Ingredients: 1 crucian carp, 2 taels of black beans, 2 taels of eyebrow peas, 2 taels of peanuts, 1 piece of tangerine peel Crucian carp and stomach deficiency, dehumidification and water. Black beans contain protein, fat, sugar, vitamin B1, nicotinic acid, etc., which can nourish blood and replenish deficiency, nourish and regulate eyebrow peas contain protein, can nourish and relieve fever, dilute water and reduce swelling.

Peanuts are rich in protein, fat, sugar, vitamins A, B, E, K, and lecithin, choline, calcium, phosphorus, iron, etc., which can cure malnutrition, spleen weakness and stomach weakness, and nourish the skin. The peel can adjust the medicinal properties, ventilate and strengthen the stomach, dissolve phlegm and regulate qi, relieve cough, and can also dispel cold and stagnation. Method:

1. Wash black beans, eyebrow peas, and peanuts, soak them overnight, and remove water for later use. 2. Remove the dirty and scales of the crucian carp and wash it. The peel is soaked and removed, and set aside.

3. Fill the pot with an appropriate amount of water, boil in the crucian carp and other ingredients, and simmer for 3 hours.

Crucian carp soup is best. Wash the crucian carp on the abdomen, then fry the fish on both sides with a small amount of oil, add water and put in the ginger slices, and sprinkle a little salt when the fish soup is boiled white.

Crucian carp soup is delicious, its meat is delicate, the nutritional value of the meat is very high, every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Its temperament is flat and sweet, and it is like a friend of the stomach and kidneys, and has the effect of replenishing deficiency, removing losses, warming the stomach and eating, and replenishing the vitality of the body. Here's how.

Ingredients: 1 crucian carp, 100 grams of tender tofu, 2 grams of shredded ginger, 1 gram of minced garlic, 2 tablespoons of salt, appropriate amount of coriander, appropriate amount of chopped green onion.

Method: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 to fry on both sides;

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.

1.Crucian carp (Carassius auratus), one of the most common freshwater fish in China. The fattest months are from February to April and August to December, and the common practice is miso grilled and stewed tofu soup.

If you don't mention crucian carp and tofu soup in fish soup, people who love this soup can't spare me. The effect of crucian carp soup is to replenish deficiency, remove losses, appetize, invigorate qi and clear milk.

Wild crucian carp is the best choice for fish stew, fry the fish body in oil until golden brown on both sides, add cooking wine and water, cook over high heat until the soup becomes milky white, and then add tofu and simmer over low heat. Simmer until the soup is thick, add salt and simmer for a few minutes, adding green onions before removing from the pan. Crucian carp has many small spines, and it is easy to get stuck in the throat when eating fish.

The small crucian carp stew is more delicious than the grown crucian carp stew, and some people only use the small crucian carp stew soup to drink, and drinking the soup without eating the fish is also a solution to the fish bones. I was really stuck by the fish bones, and the previous generation mostly used balsamic vinegar and rice balls to remove the fish bones. There are drawbacks to the local method, and it is safer to be stuck by a fish bone or hang up for an emergency.

2.Channidae, one of the most common freshwater fish in China, is called differently in different places, and is known as raw fish, cichlid, and grouper in other places. Carnivorous freshwater fish, fierce by nature, with firm meat, can be eaten raw, shabu-shabu, braised and stewed.

Black fish soup is a common tonic soup for post-operative recovery, because it is said that eating black fish is good for wound recovery, and the main ingredients commonly found in the soup are ham and black fungus, which are said to have the same effect, and the secondary ingredients are shallots, ginger, cooking wine, salt, and pepper. When the soup is simmering, wash and cut into sections and fry in a hot oil pan until golden brown, add water and ingredients, and simmer for about 45 minutes.

3.Bighead carp (hypophthalmichthys nobilis), one of the common freshwater fish in China, is called silver carp and fathead potato fish in Jiangsu and Zhejiang. The origin of the name of fathead fish is that the head of this fish is large, and the way to eat it in various places is mainly concentrated in the head of the fish.

The chopped pepper fish head of Hunan cuisine is a must, and now the more popular practice is to use half of the fish noodles with chopped pepper and half with pickled pepper, which is much richer than just using chopped pepper. With the big head of bighead carp, it is the main ingredient of fish head soup. Generally, the freshly killed live fish stew is used, as long as the bighead carp is not bad, the stewed soup is delicious, and the fish meat also has a sweet taste.

The soup is delicious with sea bass.

Sea bass soup with tomatoes.

Ingredients: 1 sea bass, 2 tomatoes, 1 piece of ginger, cooking wine, salt, peanut oil, sugar, light soy sauce, oyster sauce, quietly digging boiling water, chopped green onion, etc.

The detailed steps are as follows:

Step 1: Prepare a sea bass first, I wanted to buy a bigger one, but I didn't expect to pick the largest one in the fish stall, it weighs only one catty, although it is small, but the meat quality is also good, after cleaning the fish, drain the water first, and then draw three knives on both sides of the fish.

Step 2: Prepare a piece of ginger and cut it into shreds, cut it and add it to the fish plate, we will now marinate the fish, add some cooking wine, a little salt, spread it evenly, and marinate for 20 minutes.

Step 3: Peel and cut the tomatoes and set aside.

Step 4: After the fish is marinated, remove the ginger shreds with chopsticks, then prepare a frying pan, put oil in the pan, heat the oil, put the fish in it after the oil is hot, turn down the medium and low heat and fry slowly, fry one side, fry the other side as well, and fry it until golden brown on both sides.

Step 5: After the fish is fried, put it out for later use, this sea bass is really small.

Step 6: Leave oil at the bottom of the pan after the fish is served, add shredded ginger, stir-fry it, then pour in the tomatoes and stir-fry it to bring out the juice.

Step 7: After stir-frying the juice, add an appropriate amount of sugar, salt, a little raw letter to the smoke, some oyster sauce, pour in an appropriate amount of boiling water, and stir it well. After stirring well, we put the fried fish in again.

Step 8: Cover the pot and simmer over medium heat for 5 minutes, turning the fish over the noodles in the middle, so that the fish is more delicious.

Nutritive value. 1.Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency;

2.Sea bass can also treat fetal restlessness, less milk and other diseases, expectant mothers and women eat sea bass is a kind of nutritional food that not only replenishes the body, but also does not cause overnutrition and obesity, is a good product for fitness and blood, spleen and qi and health of the body;

3.There is also more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes involved in the metabolism of several substances.

Boiled fish soup must be the most delicious clear soup, but many people cook fish soup clear soup is tasteless, they have no appetite, and have a strong fishy smell. What am I going to do? Today, Double Happiness has sorted out my experience of making fish soup and shared it with you

I usually cook fish soup with whole fish. First, clean up the fish. The most important thing is to remove the fishing line. Be sure to remove !!

Make a cut a centimeter or two behind the head of the fish. It doesn't have to be deep. It is only half the thickness of a fish.

There is a white dot inside. Hold it in your hand and grasp it slowly. Then lift the tail with your other hand.

When you put it down, the hand that holds the line will be withdrawn. After a few times, the line will be pulled out and the line will not break.

That's what it looks like up close.

Then there is the fishy topical seasoning. In order to remove the fish, prepare some deodorant ingredients: ginger, green onions, cooking wine. Personally, I don't like big ingredients, so it's enough to use these two. Spread the sake evenly on the fish, add ginger and green onion to the fish maw, and marinate for about 30 minutes.

Here are the key steps to make the fish soup thick and white, which is to make sure the fish is cooked!

First prepare the green onions, ginger, garlic, heat the pan and put the oil. When the oil is hot, add the green onion, ginger and garlic to the pan and stir-fry until fragrant. Then, take it out, and there is only oil left in the pan.

This step can also play a role in removing the fish.

Then quickly put the freshly marinated carp in a pan and fry until golden brown on both sides.

PS: The pan for frying fish must be scrubbed clean. After sitting in the pot, rub the pan with fresh ginger slices, then pour the oil into it.

Stir with a spatula so that the walls of the pan are covered with oil. After scalding, add the fish and fry until the skin is tight, stiff and slightly yellow. Put a little sugar in a hot oil pan until the sugar is slightly browned.

Put the fish in the pan so that not only does it not stick to the pan, but it is also delicious. If you can spread some vinegar on the fish, you can also prevent it from sticking to the pan.

Then it's ready to cook

The freshly used green onions, ginger, and garlic come in handy and are placed together in the pot. I didn't really like the taste of ginger, so I just put green onions. However, because the fishy removal process is relatively sufficient, I don't worry about the fishy smell when the fish soup is cooked.

The specific preparation of fish soup

Ingredients: fish, a pinch of green onion and ginger, 1 box of tender tofu, 2 drops of ginger, vinegar, 1 teaspoon sugar and salt.

1.Wash the crucian carp and make a few diagonal cuts on the fish.

2. Cut the green onion into sections and pat it apart from the green onion. Choose a long onion leaf, blanch it in boiling water, tie it up, and remove it later.

3.Slice the ginger and cut the tofu into six pieces.

4.When the pan is dry, rub the bottom of the pan with ginger and pour in the oil. When it is hot, stir-fry the green onion and ginger until fragrant, and put in the fish.

5.When the fish is white, pour in boiling water (usually about two minutes on each side), add two drops of vinegar and a spoonful of sugar.

Movie covers. 6.Once the fish broth turns white, add the tofu slices and season with salt.

7.Once the soup is boiling, simmer for three minutes. (Fish is not tasty if left out for too long.) If you only drink soup, you can cook it for a little longer. )

8.Sprinkle the pan with chopped green onions. This soup is already very fresh, and you can add a little MSG to the heavy taste.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Fresh fish + sincere cooking My favorite is to make stewed fish, because the nutritional value of fish soup is very high Peel the fish well, use a knife to cut the fish body diagonally into four or five mouths, both sides are like this, my practice is to sprinkle the fish belly with salt, cut the fish meat, drop a drop or two of soy sauce, mix it on the fish, remember to be less. With a little oil, throw the fish in the pot, turn it over, add water, be sure to use cold water, if it is mineral water, it is better, so that the stewed soup is not greasy, and fresh and delicious, you can taste sweet and salty, add appropriate salt, if you like spicy friends, you can throw a lot of pepper and chili, friends who like hot pot can put in hot pot materials, be sure to put in ginger shreds, garlic Stew fish over low heat, when it is about to be cooked, cut the green onion into segments, break a few parts, if you want to be beautiful, You can also put in shredded red peppers and chili peppers. Put a little MSG on it, and the nutritious and delicious fish is ready, the meat is fresh and smooth, and the soup is nutritious and delicious.