How to make stewed carp soup How to make stewed carp soup delicious

The carp stew is not delicious, and the soup is not delicious. If you drink soup and stew crucian carp.

1. Clean the carp, pay attention to the gills of the fish, and clean the black mucous membrane inside, and then control the water.

2. Wash the cabbage and cut it off, cut the tofu into pieces for later use.

3. Boil oil in the pot, put pepper and minced garlic after eight are ripe, and the fragrance will burst.

4. Put in the carp, stir-fry for a while, after the fish is fragrant, turn over the fish and dig the body to continue stirring.

5. After about three or two minutes, add boiling water to no fish, be sure to add boiling water, cold water is not easy to produce white soup.

6. Add white vinegar (does not affect the color of the fish soup), ginger slices, stewed meat, etc. to the fish soup.

7. Simmer for about 20 minutes, the fish soup becomes milky white, add tofu, and stew for another 3 5 minutes, take out the fish and put it on the plate, sprinkle the fish with salt, coriander, chives, dried chili shreds or garlic sprouts, and set aside.

8. Continue to cook the fish soup, add the cabbage and salt, turn off the heat, and remove the jade (cabbage) and white jade (tofu) soup from the pot.

9. Spread the draft from the pot, boil the oil, put more oil, after boiling, pour it from the head of the fish to the tail of the fish, and splash the big carp and jade white jade soup on the table.

1. Ingredients: a carp, half a cabbage, an appropriate amount of cooking wine, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of chili pepper, an appropriate amount of flour, an appropriate amount of ingredients, an appropriate amount of Sichuan pepper, an appropriate amount of five-spice powder, an appropriate amount of flour, an appropriate amount of edible oil, and an appropriate amount of soybean paste.

2. When buying fish, ask the boss to help kill the fish, and just clean it when you go home.

3. Take the fishy line and marinate half a point with cooking wine, minced ginger and five-spice powder.

4. Wrap the carp in flour and fry the carp in oil until the skin is golden and colored.

5. Prepare chopped green onions, ginger slices, chopped garlic, bay leaves, cinnamon, peppercorns, chili peppers, star anise, nutmeg, angelica and other ingredients.

6. Preheat the wok, pour in the oil, add the pepper, chili, star anise, soybean paste, and stir-fry.

7. Add chopped green onion and ginger slices and stir-fry.

8. Add water, add the remaining ingredients, cover the pot, and bring the water to a boil.

9. After the water boils, put the fried fish in. If you don't have enough water, heat the water and don't add cold water.

10. Simmer on high heat for about half an hour. Add salt once during this period, and remember to be careful when turning the fish.

11. After the fish is cooked, cut some cabbage leaves and put them in to make it more flavorful.

12. Put the fish on a plate and start eating.

Preparation of stewed carp.

As a fish food, carp is rich in some high-quality protein, and it is relatively low in calories. Stewed carp is very light compared to other carp preparations, and it is particularly delicious. First we prepare a fresh carp, slaughter it, remove the scales and internal organs, then wash it several times in running water, prepare some bamboo shoots and ham, and cut them into even slices.

Then we put the carp on the plate, then put the bamboo shoots and ham in it, add some edible salt, green onions, ginger and garlic, and some monosodium glutamate and cooking wine, and then put the carp into the steamer to steam it, and then drizzle some lard when it is taken out to eat it is particularly delicious.

In daily life, we eat some carp properly is very helpful to our health, it is not a freshwater fish seafood, and the nutritional value is also very rich, especially it is rich in some lecithin and some essential amino acids that our body needs. It is very suitable for pregnant women to eat carp, it can play a good diuretic and swelling effect. In ordinary life, for the elderly or teenagers, eating some carp can also play a very good role in improving the body's resistance and strengthening the body.

Winter season is really not suitable for drinking fish soup to replenish the body.

Scientific studies have found that fish meat does not meet the minimum nutrient requirements required for normal human growth and development.

As we all know, fish contains a lot of lecithin and cholesterol, for the elderly, eating too much fish means greatly increasing digestive pressure, but also causing a burden on the normal work of the internal circulatory system, and over time, it is easy to cause cardiovascular and cerebrovascular diseases. However, some drugs added to the feed, such as antibiotics, have a great impact on pregnant women, especially the fetus, and affect the development of the fetus, and even induce allergies in the seriousest. Not only that, the migratory properties of deep-sea fish may absorb the nuclear residue that settles to the bottom of the ocean with the diffusion of ocean currents, and it is not harmful to eat less, but for the sake of the health of the fetus, it is still not recommended to give it to pregnant women.

Therefore, it is not recommended for pregnant women or children to consume too much seafood such as fish and shrimp.

Traditional Chinese medicine recommends minimising the amount of fish you consume at one time, as follows:"Eating a reasonable diet is above all else"According to the health standards, human health is important to balance, and it is important to avoid imbalance.

1 Main ingredient: 1 carp.

Other ingredients: green onion, ginger, coriander, cooking wine, salt, vinegar, MSG appropriate amount.

21.First, the carp is washed and the internal organs are removed.

2.Cut into two pieces and place in a casserole.

3.Cut the green onion into sections, chop the ginger and put it in a casserole.

4.Add plenty of water, cooking wine and salt.

5.Bring to a boil over high heat.

6.Then turn and simmer for 40 minutes.

7.Finally, add vinegar, monosodium glutamate, and coriander.

3. Strengthen the spleen and stomach, improve qi and water, clear breast and stabilize the fetus, nootropic and brain, reduce blood lipids, protect eyes, and delay aging.

1. Tender tofu and carp soup.

Ingredients: 1 carp, 1 piece of soft tofu, 1 chopped green onion, 1 ginger, 1 tablespoon of salt, half a spoon of chicken essence, 2 cloves of garlic, 10 dried peppercorns, 2 tablespoons of cooking wine, 80 grams of lard.

Method: 1) Prepare the ingredients, chopped green onion, ginger and garlic.

2) Clean the carp many times, remove the belly black of the carp, change the knife to two sides of the oblique cut, put in an appropriate amount of cooking wine and salt and marinate for 1 hour.

3) Melt the lard in a pan.

4) Add the carp and fry for 1 minute, then add the ginger and garlic granules. Fry until lightly golden brown on both sides.

5) Add boiling water, seasoning salt, dried peppercorns, and bring to a boil over high heat.

6) Bring the water to a boil and simmer for another 10 minutes. Add the soft tofu and cook for another 10 minutes.

7) Season the chicken essence before removing from the pan, then sprinkle with chopped green onions.

2. Delicious hidden carp soup.

Ingredients: 4 carp, 5 slices of ginger, half a spoon of wine, appropriate amount of salt.

Method: 1) Clean up the carp, fry it in a pan with oil, turn off the heat and let it dry for 10 minutes, and then turn it over (so that it is not easy to rot).

2) Turn over and add ginger slices and fry until slightly charred.

3) Put the fried fish into a casserole pot filled with an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook for half an hour.

4) After cooking the fish broth, use a dense colander to filter out the fish residue, so that there is no need to worry about thorns.

5) Sprinkle a little green onion on the bottom of the bowl when drinking.

3. Stewed carp soup.

Ingredients: 15g green onion, 5g ginger, 10g garlic, 2 carp, 2 dried chili peppers, 2g sugar, 2 spoons of vinegar, 2g starch.

Method: 1) Marinate the cleaned carp with salt for a while, step 2, fry the carp in oil until golden on both sides, and then stir-fry the green onions, ginger, garlic and chili peppers, step 3, add boiling water, put seasonings, and cook on high heat for ten minutes.

4) Put sweet and sour water starch before cooking, and sprinkle chopped green onions.

Ingredients for the carp to be stewed.

1000 grams of carp, 50 grams of winter bamboo shoots, 50 grams of ham, 10 grams of salt, 20 grams of green onions, 20 grams of ginger, 20 grams of cooking wine, 5 grams of lard.

Preparation of stewed carp.

First of all, the carp should be slaughtered, and then the scales and gills should be scraped off in time, the internal organs should be removed and cleaned for later use, and then the winter bamboo shoots should be washed and cut into slices for later use; Cut the ham into slices of moderate thickness. Then prepare a slightly larger pot, put in the carp, then add winter bamboo shoot slices, ham slices, salt, chopped green onions, ginger shreds and cooking wine, grasp evenly, wear disposable gloves to grasp the seasoning evenly, smear it on the fish's body, let it stand for 15 minutes, then you should put the carp on the stove and start stewing, first boil on high heat, then adjust to low heat and simmer for about 30 minutes, and finally pour a little lard, you can start eating.

The edible effect of stewed carp.

Stewed carp is a kind of food that we are familiar with, it tastes very good, it is a very light nourishing food, which is very helpful to our human health, first of all, the protein content of stewed carp is very much, not only more, but its quality is also very good. The protein in the carp is very easy to be digested and absorbed by the human body, and at the same time it can also provide the human body with essential amino acids, trace elements and vitamins A and D, which can help us to replenish blood and invigorate qi. Eating stewed carp can help solve gastrointestinal discomfort, and it is suitable for us to eat more in normal times.

Ingredients: 1 carp, 150 grams of vermicelli;

Excipients: 1 tablespoon cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, appropriate amount of water to stew carp.

Wash the fish and cut it with a knife.

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Heat oil in a pan and add chopped green onions.

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Add the fish and fry until golden brown on both sides.

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Add cooking wine, soy sauce, sugar, salt.

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Add water to cover the fish, and add the washed vermicelli.

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When the soup is almost stewed, remove from the pan.

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The stewed carp soup needs to be stewed with green onions, ginger, garlic, Sichuan pepper, chili, soy sauce, and white wine, and the carp soup belongs to Cantonese cuisine. Here's how:

Ingredients: 1000 grams of carp, 20 grams of peanut oil, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 3 spoons of soy sauce, 1 star anise, 4 grams of Sichuan pepper, 1 dried chili, 2 spoons of soybean paste, 2 spoons of cooking oil, 1 spoon of liquor, salt spoon, 3 coriander.

1. Remove the internal organs, gills and scales of the carp and rinse it with water.

2. Add a spoonful of salt and half of the peppercorns and evenly spread them into the fish body and fish belly.

3. Pour oil into the pot, heat and add Sichuan pepper and star anise and stir-fry until fragrant.

4. Add chopped green onions, ginger, garlic, dried chili peppers and soybean paste and stir-fry.

5. Pour in half a pot of water and put the fish in it.

6. Add soy sauce, cooking oil and liquor, bring to a boil over high heat, skim off the foam, then turn to low heat and simmer for 1 hour.

7. Add half a tablespoon of salt to taste and sprinkle with coriander.

8. Done. <>

Notes:Cooking wine and liquor remove the fishy smell of carp. Coriander is added according to personal taste.