How to make the soup white and how to stew the fish into white soup

Homemade Fish Stew Step 1

A complete list of home-cooked fish stews.

A silver carp, grass carp can also be, carp is better, this method is suitable for many freshwater fish. The weight of this fish is about catty. Remove the scales, gills and internal organs, and remove the fishy line and throat bone for carp.

Step 2: Tilt the slice on the surface of the fish, rub salt and drain. Feel free to roll some green onions and 2 or 3 slices of ginger in your stomach.

Step 3: Prepare a small bowl, put 5 sections of green onion white, 3 garlic cut in half, 2 star anise, 3 5 slices of ginger, 10 Sichuan peppercorns, a teaspoon of sugar, a tablespoon of wine (I rarely use cooking wine, I always use white wine), 2 tablespoons of light soy sauce, a tablespoon of dark soy sauce, and a tablespoon of vinegar.

Step 4 Wipe the pot with ginger (legend has it that it will not stick), put oil inside, heat, if you are willing, put more, I put less, and when frying the fish, you have to sacrifice the fish skin that does not stick to the oil. Pull the tail of the fish into the pan and fry until golden brown on both sides (don't force it, it's okay if you don't achieve the effect).

Step 5After frying, pour the condiments from a small bowl into the pan and you can smell the fragrance immediately

Step 6: Pour in 3 tablespoons of vinegar (approximate to taste) and cover the pot to remove the smell.

Step 7: Count dozens of hearts, open the lid, add water, and roughly submerge the whole fish.

Step 8: Cover the pot, bring to a boil over high heat, and reduce the heat to medium-low. During the period, add an appropriate amount of salt, please put it according to the saltiness of the salt.

Step 9: About 20 minutes, serve.

Picture of the finished fish stew at home.

Cooking skills. Normally, there will be some soup left in the pot at this time, you can take half a bowl, boil over high heat, pour in starch liquid, thicken and pour it on the fish, sprinkle some coriander, and it will be perfect.

Crucian carp tofu soup:

Ingredients: crucian carp, tofu, pork, coriander.

Preparation: 1 Cut the tofu into small pieces, slice the pork, cut the coriander and green onion into sections, and pat the ginger loosely into slices.

2 Remove the internal organs of the fish, wash it, scald it with hot water, put it in cold water, scrape the black skin and wash it, and blanch the tofu (blanch the water thoroughly).

3 Sit on the pot and light the fire and put the oil, stir-fry the green onion and ginger in the hot oil, add Shao wine, broth, meat slices, pepper powder, salt, put water, fish and tofu in the pot after boiling, boil over high heat and simmer over low heat for 20 minutes, take out the green onion and ginger pieces when the soup is thick and milky white, put in the chicken essence to adjust the taste, put in the coriander and put it in the soup bowl.

Heat the oil for 8 minutes. It is to put your hand on it and feel the hot fish to fry, the oil still needs to be more, the fish can be fried, anyway, it is moderate, and then put cooking wine, ginger shreds, put hot water when there is a fragrance, boil over high heat, simmer slowly over low heat, you can buy some old tofu to cook together, very fresh, in fact, the most important thing is to remember to put salt, put salt after putting water, so that the tofu has a taste.

Stir-fry in a pan with lard. The soup that comes out is milky and milky.

Fry the fish until golden brown and then stew the soup to turn white, the following is how to make crucian carp soup.

Ingredients: 1 crucian carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger slices, appropriate amount of rice wine, appropriate amount of chopped green onionsSteps: 1. Buy freshly killed crucian carp, the size should be moderate, and all the fish scales should be cleaned when washing, especially the black membrane in the fish belly should be washed, so as not to make the soup smelly;

2. Pour in salad oil and ignite; The oil should not be too hot, turn the heat down, gently put the fish into the pan, and fry slowly over low heat.

3. Fry until the skin of the fish is slightly golden and golden, turn the fish over gently until it is also slightly golden brown, and add ginger slices.

4. Add cold water until the fish is submerged, and add an appropriate amount of rice wine.

5. Add cold water until the fish is submerged, cover the pot and turn the heat to a boil, then turn to low heat.

6. Until the soup is milky white; Add salt to taste and cook for two minutes.

7. Remove from the pot and sprinkle a little chopped green onion.

1. How to stew the fish soup white: ensure the integrity of the fish body

In order to ensure that the fish soup is white and free of dregs, it is necessary to ensure the integrity of the fish body, and when processing the fish, take out the internal organs from the gills, and then remove the small scales on the gills and belly of the fish and wash them. It is best to warn against cutting open the belly of the fish, so that the fish soup will be pure and the meat will be intact.

It should be noted that the fins and tails should be retained, because if this part is cut off, the nutrients of the soup will also be lost. In order to make all the nutrients of the fish meat boiled in the fish broth, the processed fish can be cut several times on each side of the fish body.

2. How to stew the fish soup white: fry the fish before stewing the soup

If you want to stew a milky white soup, you should choose ingredients that are rich in fat and soluble protein, but the fat content of fish is low, so you should fry it in oil before stewing the soup, and artificially add some fat. When frying the fish, use medium-low heat and gently shake the pan while frying the fish so that the skin does not stick tightly to the pan. Don't be in a hurry to turn the noodles, wait for one side to be golden brown, and then turn over and fry the other, which can not only remove the fishy smell of the fish, but also make the fish soup more delicious.

Tips for frying fish:

After the pan is heated on high heat, use the ginger sassafras to lower the bottom of the pan and pour in a small amount of oil so that the fish does not stick to the bottom. When the oil is heated to 7, put the fish, do not wait for the oil to smoke before putting in the fish, so that the skin of the fish will stick to the pot, and the color of the fish soup will be much worse.

3. How to stew fish soup: heat boiled fish soup

After the fish is cut, add enough hot water to stew the fish soup at a time, add salt and pepper to taste before it comes out of the pot, and do not add salt to hail too early, otherwise it will affect the taste and color of the fish soup. In addition, if you add a small amount of rice vinegar before cooking, the fish soup will become whiter and more flavorful.

4. How to stew the fish soup white: Simmer the fish soup over high heat

A large heat is required to make the milk soup so that the soup is always boiling. The boiling water is constantly breaking the fat into very small oil particles and scattering them in the soup, the large oil particles become smaller, and the small oil particles become smaller until they are broken into very small fat oil particles.

The protein dissolved in the fish meets the oil particles, and the small oil particles are wrapped in it, so that the fat that is insoluble in the water and oil can be evenly distributed in the soup, and the boiling soup is constantly broken and surrounded by proteins, and it will show an attractive milky white color under the refraction of light.

Conclusion: The above is the method of stewing milky white fish soup, friends who like to drink fish soup may wish to get it! In addition, if you want to stew a delicious and healthy fish soup, the ingredients are very important, and you must choose fresh fish, the color of the fish eyes should be bright and clear, and the body of the fish should be smooth.

The milky white fish soup is attractive in color and rich in nutrients, so how can you make such a fish soup? Stir-fry the fish in oil first, and then.

It is enough to stew the soup with hot water, because it is easy to shrink and coagulate the protein in the fish when stewed in cold water, and it is not easy to decompose into milky white.

How to make a white soup in fish soup, such as crucian carp soup, first clean the crucian carp, remove the teeth to control the moisture and set aside, cut the ginger shreds for later use, make a pot on the stove, heat the pan with cold oil, add a small amount of cooking oil to the pot, when the oil temperature reaches six or seven into the hot, pour the crucian carp into the pot, fry until golden on both sides, then add a little ginger shredded pepper, then add an appropriate amount of warm boiled water, boil over high heat, simmer over low heat, can not add water in the middle, stew until the crucian carp meat is cooked and the soup is white, add a little sesame oil, and a little salt out of the pot.

1.If it is a whole fish stew, you can fry the fish on both sides with oil first, and then release ginger and cooking wine after the fish is fried until fragrant. Add cold water to a boil, and do not turn the fish before the water boils.

Add a little vinegar when the soup is white and simmer until it is white, add salt and chicken essence before cooking, and sprinkle with chopped green onions. If you don't have ginger at home, you can use coriander instead. The method is to fry the fish on both sides with oil to slightly yellow, boil it in cold water, put a few coriander into it, and after cooking, remove the coriander.

2.If you use fish fillets to cook soup, you can first fry ginger slices with oil, add cooking wine, put cold water, and wait for the water to boil before putting the fish fillets in the pot. In addition, the use of an octagonal boiling oil pot can not only remove the fish, but also enhance the flavor.

3.Add excipients, such as oyster mushrooms. Mushrooms have the effect of increasing flavor and freshness, and the meat of Pleurotus eryngii mushrooms is thick, crisp and tender, with a faint almond fragrance, which is very suitable for matching with fish.

4.The fish head and tail are first fried in oil until golden brown, the fish head is taken out and split from the middle with a knife, and then the split fish head is put into the pot, and the fish brain is "topped" out with high heat, which can make the soup mellow and rich in a variety of nutrients. [1]

How to boil fish soup white.

Fry the fish in lard first, then add enough cold water (must not heat the water), and do not add water halfway, so that the fish soup tastes fresh. When boiling the fish soup, drop a few drops of fresh milk into the pot, and after the soup is cooked, not only the fish meat is tender and white, but also the fish soup is more fragrant.

Nutritive value. 1.Medicinal diet for physical fitness. This recipe has the effect of strengthening and invigorating qi.

Prescription] ginseng jujube essence porridge: 3 grams of ginseng, 10 grams of astragalus, 5 grams of yellow essence, 5 red dates (pitted), 100 grams of japonica rice, put the first 3 herbs into a clay pot, add an appropriate amount of water, fry into a soup, remove the slag and take the soup, put in the clean japonica rice and red dates, put it into the sand pot, if the soup is too small, then add a small amount of water, cook it into a thin porridge, add an appropriate amount of brown sugar and mix well, you can take it, and take it for more than half a month.

2.Brain-strengthening nootropic medicinal diet. This formula has the effect of strengthening the brain and heart, making people responsive, quick thinking, and full of energy.

Prescription] Cordyceps yam beef pith soup: 2 grams (or 1 gram) of Cordyceps sinensis, 10 grams of yam, 10 grams of honey red lotus, 10 grams of cypress kernels, and an appropriate amount of beef pith. In addition to Cordyceps, put the other 4 herbs into a clay pot, add an appropriate amount of water, and decoction for 30 minutes.

Wash the cordyceps, put it in a bowl, add an appropriate amount of water, put it in the steamer and steam it for 20 minutes, and mix it with the previous medicinal solution. Take it for more than half a month.