What is the curative effect of stewed crucian carp soup, the practice of stewed crucian carp soup is

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. Regular consumption can replenish nutrition and enhance disease resistance. Crucian carp has the effect of strengthening the spleen and dampness, appetizing in harmony, invigorating blood circulation, and warming and lowering qi.

It has a good tonic therapeutic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. Folk often give postpartum women stewed crucian carp soup, which can not only replenish deficiency, but also have the effect of promoting lactation. For people with congenital deficiencies, acquired disorders, and weak bodies after surgery or illness, it is very beneficial to eat some crucian carp regularly.

Patients with hepatitis, nephritis, high blood pressure, heart disease, chronic bronchitis and other diseases can also consume it regularly to replenish nutrition and enhance disease resistance. Crucian carp roe can nourish the liver and nourish the eyes, and crucian carp brain has the effect of strengthening the brain and intellectual. Steamed or boiled soup has the best nutritional effect; If it is fried, the nutritional value of crucian carp will be greatly reduced.

Winter time is the best time to go on a diet. Crucian carp and tofu are used in stewed soup for the best nutrition. Caviar has a high cholesterol content, so middle-aged and elderly people with high blood lipids and cholesterol should avoid it.

Crucian carp can be eaten in a variety of ways, including steaming, stewing, brating, frying, and boiling soup. Among them, the stewed crucian carp soup is the most beautiful. One of the recipes introduced by the foodie is:

Take a fresh large crucian carp, scrape the scales, cut the belly, remove the gills, and put it in an appropriate amount of boiling water; Add ginger, chives, peppercorns, garlic slices and simmer slowly for more than ten minutes, after the soup is white and thick, add an appropriate amount of refined salt and vinegar; Simmer for a while, turn off the heat, sprinkle in coriander, monosodium glutamate, and add a little sesame oil to eat. This soup is as bright as milk, fresh and smooth, and it is refreshing and moisturizing. Crucian carp contains a comprehensive and high-quality protein, which strengthens the skin's elastic fiber composition.

In particular, it has a peculiar effect on relieving early wrinkles caused by mental factors such as stress and lack of sleep.

Preparation of stewed crucian carp soup.

1.Crucian carp is killed, washed, and set aside.

2.Put the pan on the heat and add the salad oil (rarely a little. A large area like a $1 coin is sufficient). When the oil is 8 hot, put in the fish and fry it on both sides quickly.

3.After frying, the fish looks like this.

4.Then put boiling water in the pot and add the green onion and ginger slices.

5.After the heat boils, turn to medium heat and simmer until the soup is thick and white. Once the soup is ready, add salt and pepper.

If you want to make crucian carp delicious, you can prepare a few small crucian carp, prepare some cabbage leaves, lettuce, cooking oil, refined salt, soy sauce, vinegar, sugar, liquor, five-spice powder, fragrant leaves, garlic slices, ginger slices, green onions, star anise grains, and then the crucian carp is slaughtered and cleaned, drained and put into the oil pan to fry until golden, and the cabbage leaves are washed and drained, and then the pot is added to the white wine, sugar, vinegar, soy sauce, refined salt, five-spice powder and tap water to boil, and then add fragrant leaves, garlic slices, ginger slices, Green onion segments, star anise grains, after the boiling, poured on the small crucian carp that has been oiled, until it is submerged, it needs to be marinated for about 5 minutes to 10 minutes, apply some cooking oil at the bottom of the pressure cooker, and then spread the cabbage, you can also avoid sticking to the pan, the small crucian carp that has been marinated is neatly placed on it, each layer needs to be separated by ginger slices and green onions, garlic slices, and then pour into the prepared soup to submerge the fish body, boil over high heat, and then change to low heat and simmer for about 15 minutes after deflating. The taste is very good.

Eating crucian carp is a contraindication.

Pay attention to eating crucian carp, do not eat with venison, pheasant meat, chicken, pork liver, honey, sand cucumber, mustard greens, sugar, garlic, magnolia, wheat winter, you can't drink tea before and after eating fish, don't eat crucian carp if you have internal heat problems, people who are prone to heat in the body are better not to eat crucian carp, gout patients can't eat crucian carp, it contains a lot of purine substances, which will make gout problems more serious, people with bleeding disorders can't eat crucian carp, like vitamin K deficiency patients, hemophilia patients, People with thrombocytopenia eating crucian carp will only make the bleeding problem worse.

Ingredients: crucian carp丨 strips. Excipients:

5 ml peanut oil, 6 grams of salt, 10 grams of ginger, 5 grams of shallots, 2 grams of pepper. 1. Kill the crucian carp and wash it for later use. 2. Put the pot on fire and add peanut oil.

When the oil is 8 hot, put in the fish and fry it on both sides quickly. 3. Fry the fish until brown. 4. Pour in water and ginger and simmer for 20 minutes, then add salt, pepper and chopped green onion.

5. The taste of stewed crucian carp soup is very fresh, good and nutritious.

Flavor: Ginger, chives, Sichuan peppercorns, garlic slices.

Production process:. One: Fresh crucian carp is disemboweled, scaled, and washed.

Note: The black peritoneum in the abdomen of the fish should be washed. Two:

Put boiling water into the pot, put salt, cooking oil, garlic cloves, ginger slices, chicken essence, etc., and add a little chili pepper according to taste. Three: Cut the crucian carp on its back and put it in the pot.

Be careful not to flip too often. Four: Grasp the heat, wait for the soup to boil, and remove from the pot.

Five: Add a little monosodium glutamate and a little shredded green onion. Three regrets in life:

Begonias have no fragrance, the red mansion is unfinished, and the crucian carp is spiny. This dish is mainly soup, followed by crucian carp, so it is better to be careful when eating. The crucian carp that makes the soup must not be too small, generally about 5 taels is OK, too small umami is not too strong, and then the crucian carp must be fresh, it is best to be dead within 4 hours, kill the fish first and wash it, remember to be sure to remove a layer of black membrane in the stomach, that thing has a bitter 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.

First of all, we can buy a few fresh crucian carp from the supermarket, clean him, and then fish out the crucian carp We can prepare some fresh cooking wine, as well as green onions, ginger and garlic, pour them into a basin, put the crucian carp in it and marinate for a period of time, so that you can remove his fishy smell, and then pour some cooking oil into the pot, and after the oil is heated, we can put the pickled crucian carp in, fry it evenly on both sides, and when it is fried to golden brown, then pour cold water, and the crucian carp is not over the whole body, Then pour in some green onions, ginger and garlic, as well as cooking wine, we put in some light soy sauce, edible salt, and chicken essence to taste, and then boil over high heat, then turn to low heat and stew slowly, and then wait for the soup to become thick, you can close the fire, and then we can also sprinkle in some coriander, you can put it on a plate and eat, the nutritional value is very high.

So what tips do we have when making stewed crucian carp soup? For example, when we stew fish, we must use a hot pan to cool oil, first of all, we must boil the oil, otherwise the fish may become very fishy, which will also affect the taste, and then we should not fry it for too long when we fry, so as to prevent the fish skin from falling off, the stewed crucian carp is made with very nutritional value, and there are some high-quality protein and mineral elements, not only can you eat meat, its soup is also very beautiful, and the nutritional value is high.

Flavor: Ginger, chives, Sichuan peppercorns, garlic slices.

Production process:. One: Fresh crucian carp is disemboweled, scaled, and washed.

Note: The black peritoneum in the abdomen of the fish should be washed. Two:

Put boiling water into the pot, add salt, cooking oil, garlic cloves, ginger slices, chicken essence, etc., and add a little chili pepper according to taste. Three: Cut the crucian carp on its back and put it in the pot.

Be careful not to flip too often. Four: Grasp the heat, wait for the soup to boil, and remove from the pot.

Five: Add a little monosodium glutamate and a little shredded green onion. Life imitates sails and knows three regrets:

Begonias have no fragrance, the red mansion is unfinished, and the crucian carp is spiny. This dish is mainly soup, followed by crucian carp, so it is better to be careful when eating. The crucian carp sedan chair fish that makes the soup must not be too small, generally about 5 taels is OK, too small umami is not too strong, and then the crucian carp must be fresh, it is best to be dead within 4 hours, first kill the fish and wash it, remember to be sure to remove the black membrane that is close to the stomach, that thing has a bitter taste.

Crucian carp has a sweet and sweet taste, and has a flat nature, and enters the spleen, stomach, and large intestine meridians; It has the effects of strengthening the spleen, appetizing, invigorating qi, diluting water, delactating and dehumidifying. The protein contained in crucian carp is of high quality, the types of amino acids are relatively comprehensive, and it is easy to digest and absorb. Next, I will introduce the method of crucian carp soup under the Yifan Zheng Wheel.

Ingredients: IngredientsCrucian carp 500g

Excipients:

Appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount.

Step 1

1.The crucian carp bought back is scaled and washed with a belly.

2.Slice the green onion into long pieces and cut the ginger into thin strips.

3.Put a small amount of oil in the pot, put in the green onion segments, stir-fry the ginger over low heat to disturb the fragrance, add an appropriate amount of water and boil, 4Add the washed crucian carp, cover and boil over medium heat for 12 minutes, sprinkle with fine salt.

5.Remove from pan and serve.

Tips:

1) When frying fish, be sure to put less oil to avoid mixing the soup.

2) When the fish soup is not stewed, it is best not to put salt. Otherwise, it will cause the fish to coagulate the protein, and the soup is not easy to stew white.