The practice of milk crucian carp soup confinement, the practice of milk crucian carp soup under con

Prepare the ingredients. The crucian carp is scaled, gills and gutted, washed and changed for later use.

Pat the crucian carp flour on both sides.

Add an appropriate amount of cooking oil to the pot and heat it, add the carp on both sides and fry until golden brown.

Add 10g of green onion, 10g of ginger, appropriate amount of star anise, 10g of cooking wine, and add an appropriate amount of boiling water.

After the water is boiled, turn to low heat and simmer for about 40 minutes, after the soup is thick and white, add 2g of salt, 2g of chicken essence, 1g of pepper to taste, put it in a bowl and sprinkle 10g of coriander and 10g of chives.

The delicious and nutritious crucian carp soup is ready.

To make milk crucian carp soup, first clean up the crucian carp, put oil in the pot to fry the crucian carp on both sides until it turns yellow, put hot water, add a small amount of ginger, boil over high heat, change to low heat, boil until the soup becomes milky white, add salt and green onions, get out of the pot, and put some sesame oil before drinking.

Crucian carp has high nutritional value, high high-quality protein content, and low fat content, which is easy to digest and absorb. It is very suitable for postpartum women, which can not only supplement the physical weakness caused by childbirth, but also promote lactation. In order to improve the efficacy of crucian carp soup, you can also add daikon radish, tofu and other ingredients to the soup.

Sesame oil and white radish can also play a laxative role.

Crucian carp is rich in protein, which has a good effect on the elastic fiber composition of the human body, so crucian carp soup has a good lactation effect for perinatal mothers. In order to better let the crucian carp soup play the role of milk, when making crucian carp soup, the oil must be warm to seven or eight percent, fry the fish on both sides until golden, and then add the soup, so that the protein in the crucian carp can be fully released, and the soup boiled out is fragrant and white, and a small amount of salt can be added.

If you want to make crucian carp soup with milk, you must fry it in oil before pouring it into water. Simmer.

Confinement crucian carp soup method: try to boil crucian carp in water, simmer over low heat, and add tender tofu in the last five minutes.

Wash well, put it directly in boiling water and simmer over low heat, add a little salt, and do not put any seasonings.

Ingredients: crucian carp, tender tofu, seafood mushrooms, ginger.

1. Remove the scales and internal organs of the crucian carp, clean it, drain the water, and set aside.

2. Remove the stems of the seafood mushrooms, clean them and set aside.

3. Soak the tender tofu in salted water to remove the beany smell, and then cut it into small pieces.

4. Clean the ginger, pat it flat with the back of a knife, chop the lead sail, and set aside.

5. Heat the oil in the pan, add the ginger and stir-fry until fragrant, then put the crucian carp into the pot and fry the crucian carp on both sides over low heat until golden brown.

6. Then pour in an appropriate amount of water, and pour the tofu into the pot to boil.

The preparation of crucian carp soup for mothers is as follows:

1. Scrape off the scales, internal organs, gills and rinse the body of the crucian carp. The fishiest black membrane in the belly of the fish must also be removed. Then mark a word on both sides of the fish body, even a knife, which is convenient for cooking and flavoring.

Cut the tender tofu into tofu pieces, cut the green onions into chopped green onions, slice the ginger, and soak the wolfberries in water.

2. After the preparation is completed, start frying the fish. In order to prevent the fish skin from breaking and sticking to the pan, you should slide the pan when frying the fish, then heat the oil everywhere and then add cold oil, and sprinkle some salt on the bottom of the pan. If there is water on the fish body, it will fry the pan, and it is easy to fry the skin, first drain the crucian carp, and then put it in the pot and fry it slowly over low heat, shaking the pan left and right to heat the fish evenly.

After frying on one side, fry the other side with a small turn, and do not turn back and forth when the fish body is not set, so as not to break. Fry the fish until golden brown on both sides, pour out and set aside.

3. Add some lard to the pot and stir-fry, add chopped green onion and ginger slices and stir-fry until fragrant, then put in the fried crucian carp and pour an appropriate amount of water along the edge of the pot to cover the fish body. If you want to make the fish soup rich and milky, one is to fry it in advance to increase the fat and promote emulsification. The second is to simmer over high heat, and make a thick soup over a high heat and a clear soup on a low heat.

Cover and simmer over high heat for 15 minutes.

After a few minutes, open the lid of the pot, at this time the fish soup has been very thick and fragrant, we skim off the foam on the side of the pot and then put in the tofu to cover the pot and simmer for another 3 minutes. At this time, you can also start seasoning, using only salt and pepper, and nothing else. Finally, sprinkle in the wolfberries and blanch them slightly, and it is delicious.

Tips for stewing crucian carp soup

1. Fry the fish

If you want the stewed crucian carp soup to be thick and white, you must first know why the crucian carp soup turns white. The reason why crucian carp soup becomes thick and white is because of the emulsifying effect of the fat in crucian carp and water coming into contact with each other, so before adding water to stew the soup, it is best to fry the crucian carp until golden brown on both sides, and then add water to simmer after all the fat on the surface of the crucian carp is fried.

2. Simmer soup over high heat

Crucian carp soup may be a little different from other soups, and it is necessary to stew the soup over high heat instead of low heat, so that the fat in the crucian carp can be emulsified to the greatest extent and make the crucian carp soup achieve a thick white effect.