How to boil fish soup deliciously, how to boil fish soup delicious

Fish soup with winter bamboo shoots. Raw material.

30 grams of winter bamboo shoots, pickled cabbage, and fatty meat, 1 yellow croaker (about 500 grams), green onion, ginger, peanut oil, sesame oil, clear soup, cooking wine, pepper noodles, salt, and monosodium glutamate.

1.First, remove the scales of the yellow croaker, remove the internal organs, wash it, make the winter bamboo shoots well, slice it, wash the cabbage, and chop it; Wash the pork, slice and set aside.

2.Heat the peanut oil in a pan and fry the fish on both sides for a while; Then add the clear soup to the pot, put in the winter bamboo shoots, pickled cabbage, meat slices, yellow croaker and condiments, first boil with a fire, then change to a simmer for 15 minutes, then change to a fire to boil, pick up the green onions, ginger, sprinkle with monosodium glutamate, pepper noodles, and drizzle with sesame oil. Yellow croaker soup.

Raw material. 200 grams of net yellow croaker meat, 3 grams of minced green onion, 50 grams of tender bamboo shoots, 5 grams of green onion, 25 grams of cooked pork fat, 15 grams of Shao wine, 10 grams of cooked ham, 4 grams of refined salt, 1 egg, 3 grams of monosodium glutamate, 10 grams of ginger ale, 450 grams of clear soup, 3 grams of minced ginger, 60 grams of wet starch, 75 grams of cooked lard.

Method. 1. The yellow croaker meat slices are 4 cm long, 2 cm wide and 1 cm thick, the pork fat is cut into nail slices, the tender bamboo shoots and cooked ham are cut into minced pieces, and the eggs are beaten in the bowl.

2. Put the wok on medium heat, put in 25 grams of cooked lard, put in the green onion and ginger, stir out the fragrance, put the fish fillets into the pot, put Shao wine, ginger juice, clear soup, minced bamboo shoots, refined salt, pork fat slices, skim off the foam after boiling, add monosodium glutamate and wet starch to thicken, pour in 50 grams of egg liquid and cooked lard, push it well with a hand spoon, put it in the soup plate, sprinkle with minced green onion and cooked ham, you can. Pickled cabbage and fish soup.

Raw material. 1 fish, 100 grams of cabbage. Cooked lard, cooking wine, monosodium glutamate, refined salt, and green onion are appropriate.

Method. 1. Cut the yellow croaker and wash it, cut the wavy knives on both sides of the fish body, and cut the cabbage into minced pieces.

2. Heat the wok on a hot fire, put in the yellow croaker, fry until golden brown on both sides, pour in the wine, cover and simmer;

3. Add water, boil with a strong fire, cover and simmer for 10 minutes, add cabbage, refined salt and green onion when the soup is milky white, then boil with a strong fire, add monosodium glutamate, and put it in a large soup bowl.

Carp essence soup. Raw material.

1 carp, 80 grams of ginger, 1 tablespoon wolfberry.

Accessories. 2 tablespoons rice wine, 1 teaspoon salt.

Method. 1. Carp to remove gills and belly, do not remove scales, wash, or buy cooked carp back to save more trouble.

2. Peel the ginger, wash and slice.

Tips: Don't scrape off the fish scales, simmer over low heat, and let the protein and calcium in the fish scales dissolve into the soup to give the body the best nourishment.

Features: Efficacy: Nourish and strengthen sperm, women with frigidity and edema during pregnancy can eat more carp essence soup to improve symptoms.

First of all, the fish should be cleaned up, and the most important thing is to remove the fishy line, which must be removed!!

Cut a knife at one or two centimeters after the head of the fish, do not have to cut deep, half the thickness of the fish meat on the line, there is a white spot inside, pinch it with your hand, slowly hold it, and then lift the fish tail with the other hand, when you put down the fish tail, pull out the hand belt of the fishy line, so that a mention of a belt, a few times to pull out the fishy line, and the fishy line will not break.

That's what it looks like up close.

Then there is the external seasoning to remove the fishy In order to prepare some fishy materials after removing the fishy line: ginger, green onions, cooking wine, I personally don't like the big ingredients, so these two are generally enough. Pour the cooking wine over the fish and spread it evenly, and put the ginger and green onions in the belly of the fish and marinate for about 30 minutes.

The following is the key step to make the fish soup thick and white, that is, you must fry the fish!

Prepare the green onions, ginger and garlic first, put oil in the hot pot, and after the oil is hot, put the green onions, ginger and garlic into the stir-fry and then remove them, and only the oil is left in the pot.

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

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

ps: The pan for frying fish must be brushed clean, after sitting in the pot, wipe the hot pan with a piece of fresh ginger section, then pour the oil in, stir with a spatula to make the pot wall stained with oil, put the fish after heating, and fry until the fish skin is tight and firm, and it can be slightly yellow. Put a little sugar in the hot oil pan, and when the sugar is slightly yellow, put the fish into the pan, which is not only non-sticky, but also delicious and fragrant.

If you can apply some vinegar to the fish, it can also prevent it from sticking.

Then it's ready to boil

I don't really like the taste of ginger, so I only enlarge the green onions, but because the process of removing the smell is more sufficient, the fish soup will not worry about the fishy smell.

The specific preparation of fish soup

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

1. Wash the crucian carp and cut it obliquely on the fish several times.

2. Cut the green onion into sections, and pat the green onion white. Choose a long green onion leaf and blanch it with boiling water to tie up the green onion segments so that you can remove them later.

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

4. After the pot is boiled dry, wipe the bottom of the pot with ginger, pour in the oil, stir-fry the green onion and ginger when it is hot, and put in the fish.

5. When the fish is white, pour boiling water (generally fry on each side for about two minutes), add two drops of vinegar and a small spoon of sugar.

6. When the fish broth turns white, add tofu cubes and add salt to taste.

7. After the soup boils, simmer for 3 minutes. (The fish is not delicious for too long, so you can boil it for a longer time if you drink the soup purely).

8. Remove from the pot and sprinkle with chopped green onions. This soup is already very fresh, and a little MSG can also be added to the heavy taste.

How do you make crucian carp soup delicious? Fry the fish in a hot pan with cold oil until golden brown on both sides, transfer to the casserole, add green onions, ginger slices, an omelette, shredded white radish, hot water, cook until milky white, and then sprinkle green onions out of the pot.

If you want to make crucian carp soup, fried and tender tofu is the key!

It is better not to add condiments.

Preparation of fish soup:Ingredients: 1 crucian carp, 1 piece of ginger, appropriate amount of shredded radish, half a piece of water tofu, 3 grams of wolfberry, 5 grams of chopped green onion, 1 egg.

1. All the ingredients, crucian carp with an oblique knife, white radish shredded, tofu cut into cubes.

2. I usually make an omelette first to make crucian carp soup, because after the fried poached egg is boiled in the soup, the oil droplets emulsify, forming a suspension, and the soup is particularly white.

3. Add an appropriate amount of lard.

4. Fry the crucian carp on both sides until browned, add boiling water (the crucian carp soup should be white, and adding boiling water is the key).

5. After boiling on high heat for 5 minutes, add tofu, shredded radish and wolfberry to boil, then turn to low heat and simmer for 10 minutes.

6. Finished products. <>

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. Ingredients: 1 fish, green onion, ginger, coriander, and salt.

2. Buy fresh fish from the vegetable market, crucian carp and carp, let the master help kill it, remove the internal organs, and clean the fishy line, black membrane and gills after returning home.

3. Wipe the water on the fish with kitchen paper, pat a layer of flour on the surface, and prepare a few slices of ginger, not too much flour, a thin layer can be, it can make the fish body and the bottom of the pot form an isolated surface, so as not to be fried.

4. Heat the oil, put a few slices of ginger in the hot oil, with the assistance of ginger juice, the fish body is not easy to stick to the pan, double protection, can make the fish body more complete, start frying the fish, try not to turn it over frequently, turn it over 2 times, wait for the fish section to be golden and yellow, and you can fry it slowly over medium and low heat if you are afraid of paste.

5. Put the fried fish body into the pot, prepare an appropriate amount of green onion and ginger slices, and put them in the pot together.

6. Pour in boiling water, the water must be released here, the boiling water is easier to produce white soup, the cold water is lighter, and the water should not be fish.

7. Cook on high heat for about 5 minutes, then turn to low heat, continue to cook for about 15 minutes, at this time the meat is cooked, and the soup will slowly turn white.

8. Before coming out of the pot, sprinkle some coriander to increase freshness, only a small amount of salt is needed to taste, milky white fish soup, very suitable for pregnant women and people with weak constitution to eat, fragrant and delicious, good to drink without fishy smell, the fish body is complete, not fishy, the soup is thick and white.

Fish soup is a kind of soup with excellent nourishment, but many people feel that the fish soup they make is not delicious, and it has a strong fishy smell, how should the fish soup be boiled? How do you boil fish soup to make it delicious? I'm going to tell you about it.

Ingredients for boiling fish broth.

When you make fish soup at home, you need to prepare three or four small crucian carp and an appropriate amount of soft tofu, as well as ginger, garlic, salt, coriander, green onion and other seasonings.

The specific steps to boil fish soup.

1. Clean the first high crucian carp, remove the scales, internal organs and gills on the surface, then wash it with water, and then dry it for later use.

2. Put oil in the wok, after heating, put the garlic slices of the cut ginger into the stir-fry to make the aroma, then put the crucian carp into the pot, turn the heat down, fry slowly, and then add an appropriate amount of water after the surface turns yellow, adjust to medium heat, and stew slowly.

3. At this time, the prepared tofu should be cut into small pieces, and after fifteen minutes, put the tofu into the pot and stew with the fish, and then stew for about five minutes, you can add salt, coriander and green onions, mix well, and the milky and attractive fish soup will be boiled.

4. If you want to make the boiled fish soup delicious, you must pay attention to it when dealing with the poor fish, remove the black membrane in the fish belly, and when you fry the fish in the pot, you must put garlic and ginger first, otherwise it is easy to stick to the pan, and then the ruler is not to turn back and forth when frying the fish, you must wait until one side is fried until golden brown and then turn over, so that the fried fish will not break the skin, and the boiled fish soup will be more delicious.

How to cook fish soup is delicious, everyone deserves fish soup is a delicacy, fish is rich in protein, is the best choice for children and pregnant women, there are nutrients needed by the human body, fresh and sweet, refreshing, good for cardiovascular and cerebrovascular is also good, let me introduce you to a little secret.

I have long heard of the deified Cordyceps (also known as Cordyceps militaris, Cordyceps fungus, Cordyceps flowers, Cordyceps seeds), which used to be sold for about 2,000 yuan, and some enthusiasts deified it as a substitute for Cordyceps.

It has been verified by many parties that "Cordyceps goldensis" is not a flower, not a grass or an insect, it is an artificially cultured Cordyceps fruiting body, and the medium is contained in imitation of natural insects'Various nutrients, including grains, legumes, eggs and milk, etc., belong to a fungal class. It is very similar to common edible mushrooms such as shiitake mushrooms and oyster mushrooms, but the species, growth environment and growth conditions are different.

According to the data, Cordyceps flowers are peaceful in nature, not cold or dry, and can be eaten with confidence for most people. Cordyceps flowers are rich in protein, amino acids, cordycepin, mannitol, SOD, polysaccharides and other components, which can comprehensively regulate the internal environment of the human body, enhance the function of macrophages in the body, and have a certain effect on enhancing and regulating the immune function of the human body and improving the human body's disease resistance.

It is beneficial to the liver and kidneys, replenishes the essence, stops bleeding and dissolves phlegm, and is mainly used for the auxiliary of dizziness, tinnitus, forgetfulness, soreness of waist and knees, impotence, long-term cough and asthma.

Ingredients: sea bass head, bones, skin...1 pay.

Cordyceps. 15g

Excipients: olive oil. 10ml

Ginger, salt. Small amount.

Method: 1. After cleaning Cordyceps, put it in a container, soak it in water for about 1 hour, and soak the sea bass head and fish bones with salt and ginger for about 10 minutes;

2. Remove from the pot, heat the pot and pour 10ml of olive oil into the pot;

3. Heat the oil in a pan over medium heat, add the fish head and fish bones, and stir until slightly golden brown;

4. Pour the soaked cordyceps and water into the wok, after the heat boils, transfer the ingredients in the wok to the casserole, put in the fish skin, simmer for about an hour and a half, and add salt to taste after turning off the heat.

The delicious crucian carp soup is the best choice for pregnant women.

A list of ingredients. 4 slices of ginger.

Tong grass 3 grams.

2 crucian carp. Steps:

Step 1: Remove the scales of the crucian carp, open the belly, remove the internal organs, gills and black membrane in the abdomen, and then clean it in clean water.

Step 2: Put oil in a frying pan, add crucian carp and fry after the oil is hot, turn over and fry again after frying.

Step 3: Put the fried fish in the slow cooker, add ginger slices, pour in a pot of boiling water, put in the grass and simmer for 3 hours.