When making black fish soup, which trick should be kept in mind, the soup is thick and white, the me

1.The reason for the whitening of the soup comes from the fried fish head, as well as the fried egg and lard.

2.Don't put the poached eggs last, just when you add boiling water.

3.After the fish fillet, check whether there are fish bones to prevent children from being punctured when eating.

4.After the fish fillet is put into the pot, it is not easy to cook for too long, and it is generally almost the same when you see the fish fillet rolled up.

For those who love fish and don't know how to eat fish, stewed soup with black fish fillet is the most suitable, drink a sip of milky white soup, and taste a piece of tender fish fillet, cozy and beautiful, wonderful.

Fry the fish in advance, put some tender tofu, and add a little oil to the fish broth.

Get out of the pot, add a small amount of lard, wait for the oil to be hot, beat in an egg, wait for the egg to fry until golden on both sides, add some lard into it, and then pour the ginger slices and green onion into the pot, stir-fry to bring out the fragrance. Then add the fish head and fish bones and fry them, until the surface of the fish bones shows a golden color, immediately add an appropriate amount of boiling water, and then pour the fried eggs into the soup. Finally, cover the pot, boil until the water boils, turn to low heat and simmer for about ten minutes, then add an appropriate amount of edible salt and a small amount of chicken essence and pepper to the pot, and stir it with a spatula to make the seasoning fully integrated into the soup, which is very nutritious.

Black fish soup is a nutritious and delicious traditional dish. It can not only improve immunity, but also nourish the body, and is a favorite soup for many people. And how to make black fish soup white and thick? The following will introduce you to how to make black fish soup.

Prepare the ingredients The first step is to prepare the ingredients you need. Black fish, ginger, red dates, goji berries, etc. are essential ingredients for making black fish soup. In addition, other excipients can also be added according to personal preference, such as fresh fungus, hawthorn, longan, etc.

It is recommended to use fresh ingredients to make the soup more delicious.

Handle black fish and other ingredients.

The second step is to process the black fish. Remove the scales, gills and guts of the black fish, chop it into small pieces, and rinse it with water. Slice ginger, clean red dates and wolfberries and set aside. If other excipients are used, the cover also needs to be treated in advance and cleaned.

Cooking the soup The third step is to start making the soup. Put the processed black fish pieces into a pot, add enough water, and add ginger slices, red dates and goji berries. If other trimmings are used, add them to the pot as well.

Place the pot on a fire burner, bring to a boil over high heat, then turn to low heat and cook for 2-4 hours until the black fish is cooked through. During the process of making the soup, it is necessary to skim off the foam of the soup noodles from time to time to ensure that the soup is clear.

Seasoning Step 4, season according to personal taste. Pour the boiled soup into a bowl, add salt, chicken essence and other seasonings, and stir well.

Tip 1In the spring season of making soup, it is best not to pour all the water in the pot, and it is advisable to add water that has just covered the black fish pieces. This makes it possible to cook a soup with a more delicious taste.

2.The black fish soup must be cooked for a long enough time to make the soup thicker and the nutrients of the black fish more easily absorbed by the body.

3.When cooking black fish soup, it is best to use a pot with good heat retention such as a ceramic casserole or cast iron pot, which can make the soup richer.

In short, to make a cup of white and thick black fish soup, you need not only high-quality ingredients, but also enough patience and care, and constantly grasp the heat in the process of cooking the soup in order to cook delicious black fish soup.

<>1. Black fish soup is nutritious in the soup and meat.

2. Fish contains many nutrients, such as protein, fat, minerals, etc. But not all nutrients can be incorporated into the soup during cooking. The nutrients contained in fish soup are usually fat-soluble and water-soluble, such as vitamin D, cholesterol, and vitamin C.

Since these nutrients need to be fused with oil and water, they will dissolve in the fish broth.

3. Fish also contains proteins and other nutrients, which are not usually fat-soluble and water-soluble. Protein has the property of coagulation when heated. During the long-term cooking of the fish, a small amount of protein may mix into the fish broth, but most of the protein will remain in the fish.

Therefore, the nutrients in fish soup are not only present in fish or soup, but also in fish and soup.

To make black fish soup, first clean the black fish and cut it into pieces, prepare ginger slices and green onions for later use, pour oil into the pot and fry the fish pieces until the first dough is golden on both sides, add cooking wine, ginger, and add an appropriate amount of boiling water, boil over high heat, boil the fish soup until milky white, add salt, monosodium glutamate, and green onion to taste, and you can get out of the pot. If you want the fish soup to be milky, you must fry the fish and use boiling water.

How to make black fish soup for white Ingredients for black fish soup: black fish, ginger, green onions, cooking wine, salt, monosodium glutamate.

1. Clean the black fish.

First of all, we need to clean the fresh black fish and cut the fish into pieces for later use.

2. Process green onion and ginger.

Continue to slice the ginger and chop the green onion into chopped green onions for later use.

3. Fry the fish. Pour cooking oil into the pot, pour the fish pieces into the pan, fry slowly over low heat, and fry until the fish pieces are golden on both sides.

4. Add water. After the fish pieces are fried, add cooking wine and ginger slices, and add an appropriate amount of boiling water, bring the water to a boil, and boil over high heat.

5. Season out of the pan.

It's basically okay to cook the fish soup to turn milky white, and add salt, monosodium glutamate, and chopped green onion to taste before leaving the pot.

Precautions for making black fish soup: If you want the fish soup to be milky, you must fry the fish, fry the fish in a pan with cold oil, and fry the fish until golden on both sides after the oil is hot. Be sure to keep the heat high during the cooking of the black fish and let the fish broth boil.

Don't add water to the pants of the fish soup halfway, but add it all at once. Salt should be added before it comes out of the pan, otherwise it will destroy the nutrients of the fish.

The black fish is fried and then boiled, and the resulting black fish soup turns white.

Ingredients: 1 black fish.

1 corn and 1 carrot (vegetables can be added or not according to your taste) ginger, oil, and salt.

Method: 1. Let the merchant kill the black fish on behalf of him, and clean it again when he comes back. Bring boiling water to a boil in a pot, turn off the heat, and blanch the black fish to remove the mucus on the outside.

2. Turn on the high fire and put the oil, when the oil pan is hot, fry the ginger and black fish on both sides, and the soup will be milky white.

3. Add boiling water and cook on high heat for 5 minutes, and boil the boiling water in advance for later use.

4. Add the prepared corn and carrots, and add two red dates to increase the taste of the soup.

5. Bring to a boil over high heat, and skim off the bubble spring foam floating on the water surface during the boiling process. Cook the soup and add salt to taste before serving.

Fresh black fish to remove scales, intestines, and wash. Wash and slice the winter melon. Slice the shallots.

Put the black fish, shallots, winter melon, and red adzuki beans into the pot, add an appropriate amount of water, and stew them together.

Black fish: 1 old tofu, 1 plate Chinese cabbage: appropriate amount Bacon (fat and thin): appropriate amount.

Excipients Shallots: e.g. 1 tablespoon Garlic: Appropriate amount Ginger: appropriate amount Salt: appropriate amount Cooking wine: appropriate amount Ground black pepper: appropriate amount White pepper: appropriate amount Egg white: appropriate amount <>

1.The black fish is scaled and killed, the fins and gills are chopped off, the belly of the fish is cut open to remove the internal organs in the belly, and the inside and outside of the fish body are rinsed; The net fish meat on both sides of the fish body is lifted, and the oblique blades are placed in a basin into large slices.

2.Chop the fish body into large pieces after removing the meat, cut the fish head separately, cut it into two, put the fish head and fish body into a large basin, sprinkle with coarse salt and cooking wine, grind the black pepper pieces, and marinate for about 10 minutes after evenly.

3.Cut the ginger into thick slices, peel the garlic cloves and set aside, heat the iron pot and fill the oil, put the ginger slices and garlic into the pot and stir until fragrant, and drain the fish pieces into the pot to fry.

4.When the fish is dried and the surface is slightly yellow and fragrant, turn it over and fry the other side until fragrant.

5.Put the fish head into the pot with the bottom oil in the pot and fry it until fragrant, take half or all of the fish pieces back to the pot according to the number of diners, and return the fried ginger slices and garlic to the pot evenly, pour enough boiling water into the pot, and boil the pot over high heat.

6.After the soup in the pot is white, the old tofu is broken into pieces and poured into the pot to stew with the fish, and a few slices of cooked bacon are sprinkled into the pot.

7.Keep the fish stewed over medium-high heat, pay attention to skim off the foam on the surface of the pot, and stew until the soup is thick and white, and add refined salt to taste.

8.Wash the Chinese cabbage, sprinkle it into large slices by hand, and put the cabbage and leaves into the pot in turn and cook until slightly soft.

9.Pick the slices of Caiyu meat, marinate them evenly with cooking wine, salt, pepper, and egg white, and let them rest slightly.

10.Transfer the ingredients in the pot to the side of the pot, pour the fish fillets into the pot**, blanch over high heat until the color changes and turns off the heat, sprinkle with chopped green onions.

6 Blackfish. 7 Cut open the entrails of the fish, take out the intestines, make a few cuts on the fish, and wash it in the water.

8 Wash and put on a plate for later use.

9 Finely chop the green onion and ginger and slice the garlic.

10 Add oil to a pan.

11 Heat the oil and stir-fry the green onion to bring out the flavor of the green onion.

12 Add soy sauce to a pot.

13 Put the fish in the pot.

14 Put the sweet potato stalks into the pot again.

15 Cover the pot and simmer for 15 minutes.

16 Open the lid and put an appropriate amount of refined salt, garlic, ginger, chili, simmer for 2 minutes, then add an appropriate amount of monosodium glutamate and chopped green onions.

17 And put it on a turntable, and serve it to the table.