The practice of boiling dace soup and the practice of stewed catfish soup

Dace in a potted kudzu pot.

Powdered kudzu dace soup is a traditional dish with full color and flavor, belonging to the Cantonese cuisine, which has the effect of moistening the intestines and is suitable for people who are on fire. There is heat clearing and detoxification.

Liver conditioning, kidney conditioning, diuretic conditioning, hypertension.

conditioning and other effects.

Materials. 400 grams of Pueraria pueraria (Pueraria lobata.

, also known as dry kudzu, gange.

Contains a lot of starch, which can relieve muscle and reduce fever, quench thirst, relieve hangover and clear stomach heat.

The role of Pueraria pueraria.

Dace is about 200 grams (beneficial to qi and blood, strengthening muscles and bones, and drinking this soup in spring has the effect of clearing heat, removing annoyance, quenching thirst and removing dampness).

Dace. Lean pork 160 grams.

70 grams of red adzuki beans.

Four dates. Chen peel one.

Prepare before cooking.

Remove the scales, gills and guts of the dace, wash and drain.

Cut the kudzu into hob pieces, remove the core of the dates, soak the tangerine peel until soft, and the red beans.

lentils) soaked overnight in water.

Wash the lean meat and cut it into cubes.

Note]: 1. A thin kudzu usually weighs 3 catties, so you can cut it to buy it in the market, and buy it if you want to buy it.

2. Dace bones are very fine, so it is best to put them in a fish soup bag when making soup, and if you have children at home, you should be more careful that the fish bones are stuck in the throat.

In addition, when we usually make dishes or soups related to fish, ginger is indispensable. However, you can't put ginger in this soup (I heard that if you put ginger, it won't have the effect that this soup should have.)

Flavored dace soup.

1. Flavor dace soup preparation.

Prepare the materials.

If the family is relatively small.

It can be done with half the material.!

Let the seller help clean up the dace.

Scrape the scales clean. Remove everything from the cheeks and tummy.

When you go home and wash it.

Be sure to remove the black membrane and blood stasis and other debris in the stomach.

It's all cleaned up.

The fish soup that comes out of this way is not fishy at all.

Fish must be killed live when bought.

Can't buy it back and kill it if it's already dead.

The difference is quite big.

And it is said that fish. Chicken. Ducks and the like. 3 hours after killing.

The enzymes inside the meat make the protein. fats, etc.

Broken down into amino acids that are easily absorbed by the body. Fatty acid.

And then it tastes better.

Red adzuki beans. Barley. Dates. Wash the peanuts and put them in a casserole.

Pueraria pueraria is used to scrub the surface dirt off with a cleaning ball.

Cut into slices and place in a casserole.

After soaking the tangerine peel, scrape off the white sac inside.

Put it in a casserole.!

If you don't scrape it off, the finished product will be a little bitter.

It affects the taste of the soup!

Add half the amount of water to the casserole.

Cook the ingredients that have already been put in first!

Blanch the pork bones in a pot.

After boiling water, boil for about 2 minutes and remove it.

Rinse in warm water.

Soak for another 5 minutes, then remove and put in a casserole.

Pour the ancient peanut oil of orchid flowers into the pot.

Fried fish or something. It has to be.

When you open the lid, you can smell the strong aroma of old traditional peanuts.

The unique fragrance is very fishy. Titian.

The fried fish tastes particularly good.

Dry the fish and put it in the pan.

Add a few slices of ginger.

After frying one side.

Turn over and fry on the other side.

It has to be thoroughly fried.

After both sides are fried. Pour out the excess oil.

Pour in boiling water. After boiling over high heat, continue to cook for a few minutes.

Cook until the soup is milky white.

Put the fish in the casserole.

Pour in the fish broth together.

Bring to a boil over high heat. If there is foam on the surface.

Just leave it all out.

Cover the casserole with a lid.

Reduce the heat to a low boil for 1 hour.

After an hour, add the carrots cut into hob pieces.

Cover and continue to cook for another hour.

Generally, it can be cooked in an hour.

It depends on the amount of ingredients.

After cooking. You can add salt to your taste.

It's okay without salt.

The soup is that sweet taste.

1 catfish, not too small, right?!

2Cut off the head and tail and fry it in oil.

3 handfuls of fried head and tail, add water or stock, cooking wine, ginger slices, and bring to a boil. Add carrots, shiitake mushrooms, konjac and simmer over medium-low heat for half an hour.

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4When it is almost ready, add enoki mushrooms, cook them slightly, and then add the miso that has been boiled with water (the miso is not the main thing in this soup, but only as a seasoning).

5. Sprinkle chopped green onion when out of the pan.

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The preparation of dace is as follows:Ingredients: dace, shredded ginger, garlic slices, bean bean sauce.

1. Slice the dace.

2. Put 200ml of oil in a pot, cook over high heat until seven are ripe, add dace and fry over low heat until crispy.

3. Put 5ml of oil in a pot, pour in shredded ginger and garlic slices, and heat until fragrant.

4. Stir-fry evenly, add tempeh, pour in dace, stir-fry evenly and evenly.

Ingredients: 1 washed catfish, appropriate amount of oil, a little ginger, an appropriate amount of carrots, an appropriate amount of shiitake mushrooms, a little konjac, a little miso, and a bottle of cooking wine.

Production steps: 1. Take out a cleaned catfish; 2. Cut off the head and tail and fry them in oil; 3. Add water or broth to the head and tail of the fried middle family, and boil for a few minutes;

4. After a few minutes, add cooking wine, ginger slices, and bring to a boil;

5. Add carrots, shiitake mushrooms, konjac, and cook over medium-low heat for about half an hour;

6. Half an hour later, add enoki mushrooms, cook slightly, and then add miso that melts with water, the miso in this soup is not the main thing, but only as a seasoning.

7. Sprinkle chopped green onions when selling a wide loose pot.

Precautions: Konjac has rich nutritional value: Konjac contains a lot of vitamins, dietary fiber and a certain amount of mucus protein. It can effectively inhibit the spoilage bacteria in the human intestine.

Ingredients: 600g catfish, 300g enoki mushroom

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of coriander.

1. Remove the roots of enoki mushrooms and wash them for later use.

2. Shred the ginger and dice the garlic.

3. Chop the coriander.

4. Slaughter the fish cleanly and cut it into sections.

5. Put the fish in a frying pan and fry until lightly browned on both sides.

6. Add enoki mushrooms, add cooking wine, light soy sauce, salt, and water to cover the fish and enoki mushrooms.

7. Cover and simmer for 8 to 10 minutes.

8. Open the lid and add the coriander.

9. Stir slightly.

10. The out-of-sale branches are served in the pot.

: Whole catfish, flowering knife on both sides, green onion, ginger shreds, cooking wine, pepper, salt, salt and a little marinate for 15 minutes, heat a wok on the heat, pour in a little cold oil. If you have lard, you can also add a little, pat the marinated catfish with white noodles, add a large ingredient to the pan and fry it with the fish until golden brown on both sides, and pour boiling hot water.

Put the green onion segments, ginger slices, foam, pour out and eat, take out the green onion and ginger ingredients when cooking the soup, etc. Seasoning put chopped coriander, salt, pepper,

Method: Whole catfish, with a flowering knife on the back, boil in water. When the water is boiling, skim off the foam, then add the tomato cubes, lard, ginger, garlic, and simmer over medium-low heat. Add salt, chicken essence and a pinch of pepper before cooking. Serve on a plate and sprinkle with chopped green onions!

The meat of the catfish is delicate, and the flower knife should not be too large, otherwise when it is stewed, the flowering knife will be broken. That's what mine is. The flower knife is just right, and by the time the soup comes up, the fish will be a whole one! Be sure to drink the soup while it's hot!

Due to its high protein, mackerel has a good tonic effect on people who are weak, and the method is as follows:

Ingredients: 600 grams of mackerel, 150 grams of mushrooms.

Excipients: 20 grams of rice wine, 2 grams of salt, 5 grams of white vinegar, 2 grams of pepper, 2 grams of sugar.

Method. 1.Blanch the mushrooms in boiling water and set aside.

2.Raw fish is deboned and sliced, or it can be cut directly into sections.

3.Cut the mackerel into pieces, add green onion, ginger, pepper, salt, sugar, and rice wine and marinate for 10 minutes.

4.Put vegetable oil in a pan and sauté the minced ginger until fragrant.

5.Add the carp pieces and fry without turning them when frying.

6.Fry on one side and turn over after shaking.

7.After frying on both sides, add boiling water to cover the fish pieces.

8.Add sugar and pepper, rice wine and white vinegar.

9.Add the mushrooms, bring to a boil over high heat, turn to low heat and simmer for 6 minutes.

10.Add salt at the end.

11.Continue to simmer for another 2 minutes.

Crucian carp, that's what we say in our vernacular.

Start with the same as a normal boiled fish, then add water and cook for a longer time, and the soup will be milky white.

You can make grass carp winter melon soup.

Ingredients: 250 grams of winter melon, 250 grams of grass carp, oil and salt, 2 shiitake mushrooms, 1 green onion, 2 slices of ginger.

Method: 1. It is best to use the tail of the grass carp, wash and remove the scales, use oil and salt to get out of the pot, and fry until golden brown.

2. Wash the winter melon, peel and core, and cut into fine pieces.

3. Put all the ingredients together in a pot with an appropriate amount of water, cook for about 3 hours, and season to taste.

Efficacy: Grass carp can calm the liver and dispel wind, and winter melon can diuretic and phlegm, clear heat and detoxify.

Grass carp is grass carp, which belongs to the genus of grass carp in the subfamily of the family Cypriniformes.

It inhabits rivers and lakes in plain areas, and generally prefers to live in the middle and lower layers of water and near-shore aquatic grass areas. It is a typical herbivorous fish, and is one of the four major fish in freshwater aquaculture in China.

Grass carp tail in black bean soup.

Ingredients: about 400 to 500 grams of grass carp tail, 120 grams of black beans, 80 grams of red beans, 200 grams of carrots, 4 red dates, half a small tangerine peel, two slices of ginger, appropriate amount of water, a little salt. Marinade: 1/2 teaspoon salt, 2 teaspoons wine.

Production: 1. Remove the scales of the fish tail, wipe off the water after washing, add the marinade and marinate for about ten minutes, heat less oil, stir-fry the ginger slices, and then fry the fish tail until yellow on both sides.

2. Wash the black beans, blow dry the beans, and fry them over low heat until the bean coating is cracked; Wash the red dates and red beans, and remove the pits of the red dates; The tangerine peel is soaked and removed; Peel the carrots and cut them into cubes.

3. Add an appropriate amount of water, put in the tangerine peel and boil first, add each ingredient to the pot and boil for a quarter of an hour, then change to slow heat and boil for another two hours, and add a little salt to taste.

Features: This soup can replenish the body and invigorate the qi, especially for frail women.

Fish soup. Materials.

Mackerel 600 grams.

Allspice powder 5 grams.

Ground white pepper 3 grams.

15 grams of grated garlic.

Salt 5g Soy sauce 15ml.

3 grams of sugar.

Rice wine 15 ml.

Sweet potato powder to taste.

3 eggs.

2 slices of dried flat fish.

Bonito flakes to taste.

Green garlic 30 grams.

100g shredded cabbage.

80g shredded shiitake mushrooms.

100g shredded carrots.

Potato starch to taste.

Fish soup] I love fish and am afraid of thorns, this dish is the most suitable! Method: Cut the mackerel into pieces with the skin, add white pepper, five-spice powder, Bishen garlic paste, salt, sugar, soy sauce, rice wine to marinate and marinate for 15 minutes;

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Cut the dried flat fish into cubes and stir-fry until fragrant, add water and cook for 15 minutes. After turning off the heat, soak in the bonito slices, and after 10 minutes, strain the broth for later use.

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The marinated fish pieces are wrapped in egg liquid and sweet potato powder, and the oil is raised to about 160 degrees, and the fish pieces are fried until the surface is golden and then removed, and the oil temperature rises and then quickly re-fried;

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Leave the bottom oil, stir-fry shredded mushrooms, garlic, green garlic and other side dishes, pour in the broth, bring to a boil and put in the fish pieces;

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Add tung salt, rice wine, soy sauce to taste, thicken the water starch, add egg liquid, boil and mix well.

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Ingredients. 100g of rice staring front powder

4 laurel cabbage fish balls.

50g shallot trimmings.

Mix the oil to taste.

Salt to taste. Appropriate amount of chicken bouillon.

Step 1 <>

Wash the green onion and cut into cubes for later use.

Step 2 <>

Wash the chive leaves and cut them into sections for later use.

Step 3 <>

Cut the fish soup into small strips.

Step 4 <>

Wash the rice noodles and soak them in water.

Step 5 <>

Heat the oil, stir-fry the white chives and ginger slices.

Step 6 <>

Pour an appropriate amount of water into the pot and bring to a boil over high heat.

Step 7 <>

Mermaid soup, fish balls Kai Hall.

Step 8 <>

Scoop up the rice noodles and put them in a pot, cover and simmer.

Step 9 <>

When the rice noodles are about to break, add salt and chicken essence.

Step 10 Sprinkle the chopped shallots into the pan.

Step 11 <>

Gently stir well with a spatula to turn off the heat and remove from the pot.

Soil Fish One slice is about 250 grams.

Chinese cabbage 1 4 pcs.

Black fungus 2 pieces.

shredded carrots and shredded bamboo shoots) each in half a bowl.

One egg. Appropriate amount of chopped coriander, too white powder water and coarse sweet potato powder.

Marinade: pepper, salt, rice wine, 1 tablespoon each.

Seasoning: 2 tbsp salt and 2 tbsp sugar.

Zhenjiang balsamic vinegar 2 tablespoons.

Pepper and sesame oil to taste.

1.The fish is boneless, cut into pieces, marinated with marinade, and then placed in the refrigerator for an hour.

2.Dip the fish in coarse sweet potato powder and fry it for later use. Start the oil pan, fry the minced garlic first, then pour the items in the ingredients () into the stir-fry, add the annihilation stall into the appropriate amount of water and simmer.

3.Add seasonings (except sesame oil), thicken with white powder, sprinkle garlic crisp, and drip sesame oil.

4.In a bowl, put the fish pieces on the table and sprinkle the chopped coriander.

Materials:

1 2 catties of soil mackerel, 1 2 Chinese cabbage, 1 2 cups of bamboo shoots, 1 tablespoon bonito slices, 1 cup of sweet potato powder, appropriate amount of nine-story pagoda, 1 2 cups of Taibai flour water, 1 tablespoon black vinegar, 1 teaspoon sesame oil, a little oil, 1 garlic, 3 slices of ginger, 1 tablespoon of pepper, 1 green onion, 2 slices of ginger, 1 2 teaspoons of sugar, 1 2 teaspoons of salt, 6 cups of broth, 1 tablespoon of soy sauce.

Method.

1.Wash the fish and cut it into 1-inch cubes, marinate it in B sauce for 10 minutes, and then dip each slice with sweet potato powder and fry it in an oil pan until golden brown for later use.

2.Cut the Chinese cabbage into long strips, blanch the bamboo shoots in water, drain and bend the sundry for later use.

3.Put a little oil into the pot and fry Ingredient A, add the broth and boil, and then add Ingredient C and method 2Add Sun Hao, use the white powder and water to thicken, and finally put in the fried soil fish pieces.

4.When eating, add black vinegar and sesame oil, and put the nine-story tower to increase the aroma.