How to make boiled crucian carp in white water, how to cook crucian carp soup white

Ingredients: 1 crucian carp, 1 2 persimmon peppers, 1 2 red peppers, 3 dried shiitake mushrooms, 3 dried chili peppers, 1 coriander.

Seasoning: 1 2 tsp salt, 1 small piece of ginger, 5 cloves of garlic, 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp pepper, 1 tbsp sweet vinegar, 2 tbsp vegetable oil, 7 chives.

Production process. 1.After the fresh crucian carp is slaughtered, rinsed, the back is tied with a flower knife to facilitate the taste, the fish roe and fish maw are stuffed into the stomach, and then the surface of the fish is smeared with a layer of salt, cooking wine is poured, pepper is sprinkled, and marinated for more than 15 minutes.

2.When marinating the fish, prepare the ingredients, cut the chives into large pieces, cut the ginger into large slices, pat the garlic flat, and cut the persimmon pepper, red pepper and dried shiitake mushrooms into small pieces.

3.Next, start frying the fish, heat the pan with cold oil, put the marinated fish in, fry it over medium heat, don't move, about five or six minutes later, gently shake the pot, the fish can move to indicate that it has been set, gently turn it over, fry the other side, fry the fish can not be in a hurry, you have to take your time, and put it out for later use after the fish is fried.

4.Pour oil into the pot, add green onions, ginger, garlic and dried chili peppers when it is hot, stir-fry after the fragrance, add persimmon peppers and red peppers, stir-fry for a while, add light soy sauce, and then add a little dark soy sauce to adjust the color.

5.Pour in hot water, put in an appropriate amount of salt, the soup can be slightly salty, then put in the fried fish, add sweet vinegar, simmer for about 20 minutes, when stewing, you can pour the soup on the fish, turn it over once in the middle, and wait until the soup is a little thick.

Cooking skills. 1. It is best to use a non-stick pan for frying fish for easy operation, if you don't have it, you can wipe the pan with ginger, so that it is not easy to stick;

2. Persimmon pepper and red pepper can be left when part of the pot is put away, so that the color is beautiful, and I will save it if I am lazy;

3. Dried shiitake mushrooms do not need to be soaked in advance, just wash them and cut them directly;

4. If there is no sweet vinegar, you can replace it with white sugar and ordinary vinegar.

Ingredients: crucian carp, green onion, ginger, garlic, chili, light soy sauce, bean paste.

Production process: 1. Wash and dispose of the fish. Finely chop the green onion and garlic, chop the chili pepper and slice the ginger.

2. Draw a few lines on the back of the fish. Pour more oil into the pan and fry on both sides until golden brown.

3. Fry and serve. Add garlic, ginger and chili pepper to stir-fry until fragrant, then bean paste, and half a bowl of light soy sauce to make a sauce.

4. Put the fish in the pot lightly, simmer for five minutes, then sprinkle with chopped green onions.

1. Remove the scales and internal organs of the fresh crucian carp, and wash the black membrane in the stomach. Fill the belly with green onion and ginger, cut the flower knife and smear the salt, add cooking wine and marinate for 20 minutes.

2. Chop the pepper and cut it into cubes for later use.

3. Dice the green onion, ginger and garlic, add chili sauce, sugar, salt, vinegar and chicken essence to make juice for later use.

4. Rub ginger in a pot, add oil, and fry the fish over low heat until golden brown. Remove and set aside.

5. Remove the oil from the fried fish, wait for a while, and prepare the sauce.

6. Heat the oil of the fried fish to 5 percent, add the green onion, ginger and garlic until fragrant. Add diced peppers and stir-fry, add the prepared soup, add water to boil, slowly add the fried fish, change to medium heat and simmer.

7. Simmer for 7 to 8 minutes, expose the fish in the water, and pour the starch to collect the soup.

8. Watering the starch to collect the soup 9.

Preparation of crucian carp soup.

1. When making crucian carp tofu soup, you need to prepare 1 to 2 fresh grass carp in advance, prepare appropriate pepper and ginger slices and shallots in advance, in addition, prepare appropriate salt and monosodium glutamate in advance, prepare koi to get rid of fish disease, open the stomach to remove the internal organs, and then clean it with cold water.

2. Put appropriate vegetable oil in the pot, after heating, put the koi into the pot to fry and fry, add ginger and garlic after the double side is golden brown, then put in appropriate cold water, warm and boil, simmer for 50 minutes with Chinese fire, and then put in the prepared white pepper and salt to carry out the seasoning, and then take it off after adjusting evenly.

The role and efficacy of crucian carp tofu soup and its practice.

1. Enhance resistance.

Crucian carp tofu soup can supplement the body with colorful and high-quality protein, and will allow the body to digest and absorb some carbohydrates and minerals, it can enhance the body's internal organs, can also accelerate the body's metabolism, to improve physical literacy, improve the level of physical health has great benefits, in addition to crucian carp tofu soup also has a significant effect of nourishing yin and nourishing blood, it can reduce human qi and blood deficiency can also promote human body recovery after illness.

2. Promote lactation.

Crucian carp tofu soup is the most suitable for these ladies who have given birth, it can promote the secretion of milk, is the best milk food in daily life, and crucian carp tofu soup can also supplement the body of pregnant women, rich in colorful protein and nutrients, can reduce the lack of qi and blood after giving birth to women, and can promote the repair of their body after giving birth.

A home-cooked way to cook crucian carp tofu soup.

3. Prevent hyperlipidemia.

Crucian carp tofu soup is a kind of high-protein food, low-calorie physical and mental health soup, it has a variety of unsaturated fats and a variety of minerals, after everyone takes it, it can promote the metabolism of triglycerides and cholesterol in the blood, and can clean the blood, promote the blood circulation system, it can keep human blood sugar for a long time, can avoid high blood lipids.

Teach you how to make milky white crucian carp soup.

Choose the right time to add water.

How to cook crucian carp soup? Wipe the mucus on the surface of the crucian carp dry, put on a flower knife, leave the crucian carp hot, add the green onion and ginger to fry the egg white radish, add pepper and chopped green onion after cooking.

How do you make crucian carp soup delicious? The crucian carp is not scaled, put it in a pan and fry until golden brown on both sides, then put it in a wall breaker, add green onion and ginger cooking wine, add boiling water, and break it. Remove from pan and add salt and pepper.

Hello, there are three ways: 1. If you want to make white soup, you must first fry the fish in oil, and then add water to the pot when both sides are fried until golden brown. When frying fish, you can put some shredded green onions and ginger to taste, or you can put some peppercorns in an appropriate amount to remove the fish.

The stew time must be long, simmer for 1 hour, first put enough water, do not need to put any condiments. It's the same as a duck rack stew.

The crucian carp is first fried in oil and yellowed on both sides, which can soften the scales. Take out the fish successively, use the residual oil in the pot to add green onions, ginger, garlic to fry the fragrance, add water and add fried crucian carp and star anise, you must pay attention to the water must be added at one time, do not add water in the process of cooking, and then add water salt, rice wine (or cooking wine), and then add the lid of the pot to cook, the boiling time can be a little longer, so that the soup boiled out is white, and the nutrition is relatively rich, and a small amount of monosodium glutamate, sesame oil, green onion or coriander can be added when coming out of the pot.

Let's not talk about the treatment and practice of the fish The method of boiling the soup to a milky white is as follows: about 10 minutes after the soup boils, add vinegar little by little (white vinegar is not good, other vinegars are fine) into it Add a few drops at a time Wait until you smell no vinegar and then add it Repeat this three or four times The crucian carp soup boiled out in this way will not taste vinegar at all And the soup will become milky white You can try it.

Put some water, ginger, rice wine and add a little salt, bring to a boil over high heat, and simmer for more than 15 minutes.

1 is very simple, the first is to heat the water to boil the soup, and the second is to boil the soup must be boiled on high heat for ten minutes.

Fish boiling water under clear water is very! Add condiments and serve.

Failed white crucian carp soup, will definitely turn white.

Preparation of braised white crucian carp:

1.Cut the green onion into sections and shred the ginger.

2.Finely chop the garlic and chili peppers.

3.Kill the white crucian carp, heat the oil in the oil pan and fry the white crucian carp.

4.Fry until golden brown on 2 sides.

5.Put oil in a wok and stir-fry with garlic and chili.

6.Add the fried crucian carp and ginger and add an appropriate amount of water.

7.Add an appropriate amount of soy sauce and simmer.

8.Mixed in cooking wine, there is no cooking wine at home, so use Huadiao wine.

9.Add salt and green onions.

Ingredients: 1 crucian carp, 5 slices of ginger, appropriate amount of chives, 1 teaspoon of salt.

1. Prepare the ingredients used.

2. Change the crucian carp into a knife and add fine salt to marinate slightly.

3. Reheat the pan and put the marinated fish in the pan.

4. Add ginger slices and green onions and fry them together until slightly browned on both sides.

5. Start another soup pot and bring water to a boil.

6. Put the fried crucian carp in the pot.

7. Cook on high heat until the soup base is wide open, then turn to medium heat and cook for half an hour.

8. Finally, add fine salt to taste.

9. Add green onion segments according to personal preferences.

10. In this way, a white crucian carp soup is completed.

One of the most important things to do when making crucian carp soup is to pay attention to the heat. The steps are as follows: Buy two freshly killed crucian carp of moderate size.

When washing, all the fish scales should be cleaned, and the inside of the fish belly should also be washed, so as not to smell fishy in the soup; After washing, apply appropriate salt to the fish and let it marinate for 10 minutes; Prepare three chives, wash them, knot them and set aside; Slice a few slices of ginger (depending on the size and amount of the fish); Apply ginger juice evenly to the pan (to prevent the fish skin from sticking to the pan), pour in the salad oil and light the fire; The oil should not be too hot, turn the heat down, gently put the fish into the pot, and at the same time put in the ginger slices, and turn up the heat; Fry until the skin of the fish is slightly golden brown, and gently turn the fish over until it is also slightly golden brown; During the frying process, pay attention to turning the pan to make the fish evenly fried; Reduce the heat, add cold water until the fish is submerged, put in the prepared green onion knots, turn on high heat and bring to a boil; Turn the fish over, cook for another 5 minutes, add an appropriate amount of salt, and continue to cook until the soup is milky white; Add MSG and cook for two minutes. At the same time, prepare the ingredients for eating the fish: pour a little vinegar from the dipped fish into a bowl, add a little salt, sugar, monosodium glutamate, and stir well.

Serve the fish separately in a large bowl and the crucian carp soup in the soup bowl; The fish is dipped and eaten, and the soup is drunk. The delicious crucian carp soup is presented in front of your eyes, and the fragrant fish ......

Live crucian carp, dead fish don't need to talk.

Clean up, blot up water with a rag and set aside.

Heat the iron pot, and rub the pot with chopsticks to make the iron pot oily.

Lower the crucian carp and shake the pan at the same time, otherwise the pan will stick and peel off.

Turn over and continue to fry, add green onions and ginger slices. Fry for 1 1/2 minute on each side.

Boil water for 15 minutes.

Do not add salt and any condiments during the period, otherwise it will not be white.

Finally, put the bamboo shoots and ham slices that have been cooked, remove the green onion and ginger, calibrate the saltiness, and sprinkle some pepper.

Put it in a bowl and garnish it with a few wolfberries, chopped coriander or pea sprouts.

Dear to the edge of the face. After the crucian carp is washed, pour the lard into the pot, and then turn the crucian carp on both sides and fry it, when the fish skin is golden brown, you can add water to it, cut two slices of ginger into the pot, and then boil it, the time does not take long, after the soup is boiled white, put some pepper and a little salt, and finally add a little chicken essence or monosodium glutamate to get out of the pot. It's mine!!!

Fry the fish on both sides (this is the point, write so much verbose) put ginger slices, green onion segments (put peppercorns according to taste), put enough water, cover the lid, don't move, boil over high heat, and then change to low heat, half an hour, yes, and finally put salt,

1Prepare boiling hot water in advance.

2. Prepare chopped green onions, ginger, garlic, etc., when the oil in the pot is hot, put it in the pot, stir-fry, put the cleaned crucian carp in, (if you are afraid of fishy smell, you can add a little cooking wine) fry slightly, turn over, fry for a while, put in the prepared hot water, simmer over low heat, until the soup is white, and get out of the pot.

3 According to personal taste, after the pot can be added, coriander, green onion, etc.

Clean the crucian carp and run the oil pan first. Then boil cold water at home and boil it over low heat. You can put some ginger. Note the salt at the end.

Put 50 grams of oil in a dry pan, fry an appropriate amount of star anise, green onion and ginger to make a fragrance, then put in a clean crucian carp and fry both sides for a while, add an appropriate amount of water, boil for three minutes on high heat, simmer for eight minutes on low heat, and finally put salt and monosodium glutamate out of the pot.

Ingredients: 1 fresh crucian carp, 2 shallots, 1 ginger, 1/2 spoon of salt, 1/2 spoon of pepper, 1 piece of tofu, half a carrot, appropriate amount of cooking oil, half a bowl of white wine.

2: Marinate the crucian carp and wipe off the surface moisture. Heat oil in a wok and add crucian carp until browned on both sides, then add hot water. Cook on high heat for 5 minutes, add ginger slices and shallots, turn to low heat and cook for 20 minutes.

3: Then remove the tofu and carrots from the pan, cook for another 10 minutes, add salt and pepper to taste, and cook for another 2-3 minutes. Sprinkle with chopped chives and serve.

Summary of technical essentials:

1: Crucian carp should be cleaned, especially the black membrane and fish blood in the fish belly should be thoroughly washed, these places are the culprits of the fishy smell, and they must be thoroughly washed.

2: After the crucian carp is marked with a flower knife, apply a layer of white wine on the body of the fish, and the purpose of adding this 1 step is to remove the smell of the crucian carp. There is no need to add salt, and the marinating time should not be too long, 20-30 minutes is enough.

3: When frying, in order to prevent the crucian carp from breaking the skin, the crucian carp should be thoroughly wiped dry before putting it in the pot, and then the hot oil should be put into the pot, and do not turn it in a hurry after getting out of the pot. Wait until it is set and then turn it, and the skin will not break.

4: Whether it is making crucian carp soup or other broths, when cooking soup, be sure to add salt at the end and some pepper to remove the smell. If seasoning too early, it will suppress the exudation of nutrients from the fish, and the protein and various vitamins will be wasted if they are not released.