When stewing fish, how can you make the fish soup delicious and not unpleasant?

1.Clean the blood foam on the crucian carp, cut the flower knife, cut the tofu into square pieces, and slice the ginger 2Put the crucian carp in a large bowl, add salt, beer, ginger slices and marinate for 20 minutes, 3

Put oil in a pan, add ginger slices and stir-fry until fragrant, then put the fish in and fry until golden brown on both sides, add warm water. 4.Bring to a boil over high heat, turn to medium heat and add tofu to simmer for 10 minutes, start seasoning, add chopped green onions, turn off the heat and serve.

First, marinate the fish in cooking wine for half an hour, then put it in the oil pan and fry it with ginger and garlic in oil, and finally add perilla to remove the fishy smell, so the fish made in this way is more delicious.

Clean the internal organs and gills of the fish. Because these are the main causes of the fishy smell. It is also best to use boiling water when stewing fish, so that the stewed fish soup will turn milk-colored.

First of all, the fish soup must be stewed with enough water at the beginning, and adding water halfway through will make the fish soup tasteless. Secondly, you can add some meat skin to the fish soup, which can absorb the fishy smell of the fish soup.

Stewed fish, I think the first thing to do is to fry the fish in a hot pan, so that the aroma of the fish can be stimulated, and some fishy smell can be removed.

When mixing, add the steamed fish, soy sauce, pepper, sugar, oyster sauce and a few drops of white vinegar, stir evenly and pour it on the fingers of Hongzhen fish waiter, and finally pour a little hot oil.

Wash the fish, make a few cuts on the body, sprinkle salt and marinate for an hour, cut and star; 1 green onion, cut into sections, a little ginger, shredded; Hot pot wax chong bird, pour oil, oil hot, pour fish; After stir-frying for a while, sprinkle in the green onion and ginger, add water and simmer for 20 to 30 minutes, the fish soup is white, and the fish is boiled early.

If you make fish soup with whole fish, you can marinate it with ginger, garlic, and cooking wine in advance, the purpose of this is to mainly remove the fishy smell of the fish, and the fish soup that comes out of this way is more delicious. If it is a whole fish stew, you can fry the fish on both sides with oil first, and then add ginger and cooking wine to stir-fry the fish until fragrant.

When making fish soup, if you want to make the fish soup milky white but not fishy, you should first fry the fish until golden brown on both sides, and then add pepper and salt to taste.

Drinking more fish soup in summer can effectively supplement protein, and when making fish soup, the fish should be treated to a certain extent, and a certain amount of cooking wine and starch should be placed, as well as onions, ginger and garlic. Put the fish in boiling water and simmer over low heat for about 8 minutes to get a delicious and delicious fish broth.

When making fish soup, if you want to make a fresh and delicious fish soup that does not taste fishy at all, you need to choose fish that is suitable for making soup, such as crucian carp, carp, etc., and you need to fry the fish pieces before simmering the soup.

When making fish soup, the fish must first be washed, and then an appropriate amount of oil is added to the bottom of the pot, and the fish is supervised back and forth, so that the fish soup is not fishy, and the color is also very beautiful.

When stewing fish soup, is it feasible to add water and stew it directly? How to make fish soup delicious and without fishy smell? When stewing fish soup, add water directly to stew with a fishy smellMost people are easy to put the fish first, the fish sticks to the pot as soon as it is cooked, it is easy to break the skin without starting to stew, resulting in the situation of sticking to the bottom of the pot, so the fish soup stewed in, not only the color will be yellow, and the fish soup stewed in, there will be a batter taste, the fish is not fresh and tender, the fish soup is not pure, even if the fish is loosened first, add water and then start the war, it is impossible to avoid the direct contact between the fish and the bottom pot, so it is best to correct the bad habit of putting the fish first.

When stewing fish soup, whether you turn on the fire first or not, you must add water first to reduce the heating level of the fish in the whole process of raising the temperature, so that the working temperature in the pot is more balanced, the fish is heated evenly, and the fish soup stewed in becomes more fragrant. And the fish is also more tender, and seeing the milky white makes people more appetizing. In the whole process of stewing fish soup, it must not be tightly covered at the beginning, otherwise the volatile fishy smell will not drift in, and the fish soup and fish stewed in will have a very strong fishy smell.

Handle the fish clean and tidy, put the fish in the pot and fry it golden brown, let the water out to stew, put the green onion, ginger to remove the fish! Boil! The taste of the temporary sex to put it, because the salt fish will shrink, and the soup stew will be white!

Boil, then simmer, the soup will become whiter and whiter, and so on in the similar case of stewing, just put a little salt, according to its own taste, the fish itself is fresh, monosodium glutamate can not be put! You can also add some auxiliary materials, such as tofu, fish balls, shrimp, lettuce and so on!

Boiling water must be added to boil crucian carp soup, with boiling water, after boiling water, the fat and water will be emulsion under the action of protein, and the crucian carp soup will become milky white. Tofu is not suitable for the time too early, generally five or six minutes on the line, after a long time, it is easy to get old, bubble, hurt the taste. In the case of stewed crucian carp, be sure to fry the carp and then put it in boiling waterThe fish soup boiled out of boiling water will be thicker and whiter, there is no need to put other seasonings, chicken essence and monosodium glutamate, the fish itself is delicious, and other seasonings will harm the taste and damage the original ecology.

For soup, heat oil in a pan, sprinkle a little salt and fry the fish until golden brown on both sides. Then add boiling water and put in some condiments to make the fish soup thick and delicious.

When stewing fish soup, you can directly add water to stew, but it is not delicious to do so, first wash the fish and marinate it, then put a little oil at the bottom of the pot, fry it until golden brown, and then add water, so that the fish soup boiled out is particularly delicious.

Of course, you can, you can marinate the fish in advance, and you can put some ginger slices in it, which can effectively remove the fishy smell.

Ingredients: 1 grass carp, 1 piece of water tofu, 1 radish, chives, ginger slices, salt, white peppercorn noodles, tapioca starch.

Method: 1. When buying grass carp, let the leader help clean it up, and tear off the black mucous membrane in the fish's body after returning home, and then rinse all the fish and drain the water. Use a knife to make two cuts on both sides of the fish, which is easier to cook and can quickly absorb the flavor.

2. Cut the shallots into green onion segments, cut the ginger slices into ginger slices, chop the chives into chopped green onions, and chop the fragrant lai. Peel the white radish, wash it and rub it into strips. Wash the tofu and slice it.

Smear a layer of edible salt on the fish, stuff a lot of winter ru and ginger slices in the fish belly, and marinate them aside for 10min, which can remove the fishy smell and taste early, and the steamed fish soup is more delicious.

3. Throw away the ginger and garlic from the marinated grass carp and sprinkle a thin layer of dry starch on the surface of the fish. Add an appropriate amount of oil to the pot to heat, rotate the cauldron to moisten the pan, then pour out the boiling oil and re-add the cold oil.

4. Put the fish coated with tapioca starch into the pot, fry it in a pan for a while, and do not roll it with a shovel, until the bottom end has been set and shake the cauldron, so that the fish will automatically stay away, turn it over and fry it again, until the fish is more and more golden brown on both sides.

5. Stew fish soup, the fish should be fried and then stewed, so that the taste becomes fragrant and the fish soup is more milky. Add Dongru and ginger slices to fry into aroma, pour in an appropriate amount of boiling water, and cook for 10min. The stewed fish soup must be boiled and popular, so that the thick yellow fish soup can be stewed, if it is medium and low, the fish soup will be very light and tasteless.

6. After the fish soup is whitened, put in the military quilt and radish strips cut into small pieces, cook again for 10min, add an appropriate amount of edible salt and white pepper before leaving the pot, and you can turn off the heat and get out of the pot.

1. The treatment of fish, the fishy part must be removed, and many people ignore it, resulting in poor fish soup.

2. The order of stewed fish soup should be pickled first, then fried, and then stewed, the pickling can remove the fish, and the flavor is early, and the fish soup is more delicious.

3. Add boiling water to the stewed fish soup and simmer it over a fierce fire, so that the fish soup can be thick and white.

When stewing fish soup, do not fry or stew directly, when buying crucian carp, ask the boss to help clean it, tear off the black membrane in the fish's stomach when you get home, and then rinse the fish completely and drain the water. It can make the fish soup thick and white and delicious, without fishy smell.

First of all, when handling fish, be sure to remove the fishy parts. Secondly, the fish is marinated, and finally the fish soup must be boiled with boiling water.

Before cooking, soak the cleaned fish in water for half an hour to remove the blood. To marinate the fish with green onions and ginger, heat the pan with cold oil when frying the fish.

Before stewing fish soup, you should fry the surface of the fish, and add boiling water, do not add too many condiments, when stewing, you can open the lid a little and leave a slit, so that the stewed fish soup is particularly delicious.

What should I pay attention to when stewing fish soup? Every time I cook, I don't even add cooking wine if the fish is fresh enough. People who have eaten it say it's fresh.

Leaving the kitchen wine will spoil the taste of the fish soup. It is best to soak the fish for at least ten minutes, then put some onions and MSG. Native catfish with a single tail of more than half a catfish may be fresh or frozen.

Fresh ice packs should be noted that after the fresh fish is cleaned, tie the mouth tightly so that the gas does not escape and then put it in the refrigerator, otherwise there will be a slight refrigerator smell, which is hated by many people.

To fry the fish, add the ginger slices and fry until golden brown on both sides, and add some wine. When the soup is full, I think hot water is better to quickly dissolve the protein in the fish, and then add green onions to cook the soup, the soup becomes white and thick, and the soup will not be fish. Basically, it's not about putting cold and hot water.

Only a few fish will use dashi. However, this is only for some cold dead fish. Fresh fish is usually not put in as it will mask the taste of the fish itself.

The trick to soaking fresh fish is to fry it completely and heat it. Delicious.

The meat is tough, and the proteins in the fish tissue are not broken down to produce amino acids, which are the main components of flavor. If it is cooked immediately after slaughter, not only does it taste poor, but the nutrients are not fully absorbed by the body, but the quality of acidic meat can also affect digestion. The best cooking time is an hour after the fish is slaughtered.

At this point, fish enzymes come into play to break down acidic amino proteins, making the fish tender and tasty.

Cooked fish soup is a common way to eat at home, especially when you need to "repair your body" and is often on the dinner table. However, it also takes skill to make the white fish soup milky white and delicious, otherwise you will have to soak the fish soup into a milky white color that you can't swallow. In fact, it is not difficult to brew a fish soup that tastes good, has no fishy smell, and does not have a milky white color.

This time, we'll start with a few key takeaways that specifically respond to tips in fish soup practice.

Fish soup is a food with high nutritional value, when stewing fish soup, you must use the right way to make fish soup so that it will not be fishy, add an appropriate amount of accessories, including green onions, ginger and garlic, which can make the fish soup more delicious.

When stewing fish soup, you must use the correct method, and do not add seasonings indiscriminately, so that the fish soup will not be fishy and will become particularly delicious. When it comes to fish soup, many people will think that the delicious flavor is also like to drink, and there will be no greasy taste, and the ingredients are particularly easy to buy stewed fish soup, which is relatively simple, and the energy consumed to save time will not be too much, in winter, people drink such food is conducive to providing the right amount of nutrition, and the body will become better. When making fish soup, you should mention a step to remove the fish, because the fishy smell of the fish itself is relatively heavy, if you put it directly in the pot to cook, it is easy to have a fishy smell, and the fish soup will not be salty, and the fishy smell is relatively large, so the first step must be to remove the fish.

When the fish is fishy, the fish must be treated, clean Many people only pay attention to the internal organs and scales of the fish when cleaning the fish, in fact, the iron bone blood in the fish belly, as well as the black membrane on the fish belly, these are all things that need to be removed, if you don't clean it and gratify, it is very large, and the crotch will be less than half after it is completely cleaned, so you must be careful when dealing with the fish.

Next, you need to cut a few knives on the processed fish, so that it can be convenient to taste, put the fish into a clean bowl and cut a little green onion, ginger and add an appropriate amount of warm water to grasp and pinch a few more times to pour the green onion and ginger juice directly into the bowl containing the fish, and rub it repeatedly with your hands, even then you can remove the fishy smell of pickling after rubbing. Next, you need to take out the pot and fry the fish, so that the fish will become more delicious, it is easy to appear white when stewing the soup, you only need to add green onions, ginger and garlic to remove the fishy smell of the fish, and you can not add too many seasonings, otherwise the taste of the fish soup will change.

Grass fruit to remove the fish. Grass fruit has a strong deodorizing effect, add a grass fruit when stewing fish, the fish soup is delicious and fishy. If you want to put too much grass fruit, the grass fruit has a strong taste, and one can also be broken into half for use, otherwise, a pot of soup can easily become a thick grass fruit soup.

If you want not to be fishy, you can add some cooking wine to remove the fishy, and the auxiliary materials are coriander, green onions, ginger slices, garlic, etc.

You can add tangerine peel, a little goat's milk, a little MSG and five-spice powder and greens, and most importantly, a little salt.