How to cook Fushou fish soup, how to cook Fushou fish delicious

Ingredients. <>

Fukushou fish. 1 article.

Tender tofu. 3 pieces.

Accessories. Oil to taste.

Salt to taste. Appropriate amount of chicken bouillon.

1 clove of garlic. 1 small piece of ginger.

3 green onions. Peanut oil to taste.

Preparation of tofu fukuju fish soup.

Wash the fish, tofu and green onions.

Cut the tofu into small pieces.

Slice the green onion, chop the garlic and slice the ginger.

<> put the fukuju fish in a pot and fry it slightly on both sides.

Add half a scoop of water.

Place the ginger slices, cover and bring to a boil.

After boiling, pour in the tofu, add salt, peanut oil, cover and continue to cook for ten minutes.

Pour in the green onions, add the chicken essence, and enjoy.

Tips: Not.

Preparation of Fukuju fish soup.

Ingredients: Fushou fish.

Diced. White tofu to taste.

Green onion. Sliced ginger.

A few pieces. White vinegar.

A small spoonful. Oil. Small amount. Salt.

Preparation of Fukuju fish soup.

1.Put a small amount of oil in a pan.

2.Add the sliced fish. Oiled on both sides, turn carefully.

3.About 1 minute until the flesh turns white. Be careful not to burn.

4.Pour in cold water. Put the ginger slices.

5.The fish broth is slightly boiling, add white vinegar, salt, tofu.

6.After boiling, turn off the heat and cook for a while.

7.Sprinkle chopped green onions before cooking.

Tips: 1.To cook fish soup, put cold water, hot water fish meat will be hard, fish soup is not white. Be careful. Don't ask me how I know.

2.A little white vinegar will better absorb calcium, of course, if you don't put it. Be careful not to pour it directly, otherwise the fish soup will be very sour if you can't control the amount. Don't ask me how I know.

3.I know the green onion at the end, it's not fragrant early, the color is not good-looking, and it's unpalatable, anyway, I don't like to eat black green onions.

4.The fish has to be fried for a while before the fish soup is fragrant and white. Put less oil, otherwise the soup will be very oily. Don't burn, I'd rather release the water early than burn, otherwise the fish soup will be finished.

Fushou fish, we also call it tilapia, it grows very fast, relatively affordable, and the meat is sweet and less thorny, suitable for children to eat. Frying, frying, steaming, each method is delicious.

Speaking of boiled fish, I like to put shiitake mushrooms and tofu, one of these two ingredients is easy to inhale the essence of fish soup, the other makes fish soup sweeter, and green onions are because I don't eat them, so I didn't put them before. Recently, I found that when boiling fish, add a few green onions or garlic to make the fish soup more fragrant!

Preparation of ingredients. 1. One tail of Fushou fish, wash it and wipe it all over the body with salt;

2. Cut the fresh mushrooms into small pieces and set aside; A piece of old tofu, cut into thin strips, and soak in salted water; 2 shallots, washed and cut into small pieces for later use; Cut a few slices of ginger and set aside.

Method. 1.Heat the oil in a pan, add the ginger slices and stir-fry for a while.

2.Add the fukuju fish and fry on both sides until about 4 years old.

3.Pour in the tofu, add the salted water, add an appropriate amount of water, and bring to a boil.

4.Add the shiitake mushrooms, bring to a boil, reduce the heat and cook for about 5 minutes.

5.When the heat is off, pour in the chives.

1.After slaughtering the fish, cut it with a few knives.

2.Fry the fish lightly on both sides and add the green onion and ginger.

3.Pour in boiling water and stew the fish over high heat until the milk broth comes out.

1 tilapia, wolfberry leaves.

Tilapia and wolfberry leaf soup.

Tilapia wolfberry leaf soup [1].

2. Wash the materials and set aside.

3. Heat a little oil in a pot and add ginger slices and fish to fry.

4. Turn over and fry on the other side.

5Boil water in a pot and put the fried fish in the pot and bring to a boil.

6. Add wolfberry leaves and cook for 2 minutes.

7. Season with salt.

Preparation of Fukuju fish soup.

You need to prepare a Fushou fish, coriander, green onions, ginger, pepper, vinegar, salt, add an appropriate amount of water to the pot, put the processed Fushou fish in, and then add green onions, ginger, cover the pot and simmer over medium heat for about 20 minutes, wait until the soup turns slightly white, add chicken essence and salt, put the fish into the soup bowl, sprinkle some pepper, coriander, and then pour the fish soup on top of the coriander, so that the delicious Fushou fish soup is ready.

Preparation of grilled Fukuju fish.

Grilled Fushou fish needs to prepare onions, celery, Fushou fish, salt, cooking wine, dried chili, stock, monosodium glutamate, ginger, garlic, coriander, Pixian, bean paste, sesame pepper, green onion, Fushou fish to clean and clean, put ginger, green onions, some need to be stuffed into the belly of the fish, pour cooking wine, sprinkle some salt and marinate for ten minutes, clean the baking sheet, put in the onion, smear some ginger on the body of the fish, pour some cooking wine, and then put it in the middle of the baking tray and bake for about 20 minutes, add an appropriate amount of oil to the pot, and then add pepper, dried chili, green onions, ginger, garlic, add some Pixian bean paste, stock and cook for two minutes, and finally sprinkle some celery to turn off the heat.

Tomato roasted Fukuju fish.

Prepare the following ingredients: 1 fushou fish, 2 tomatoes, 1 piece of ginger, 5 cloves of garlic, 1 appropriate amount of salt, 1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of chopped green onion, appropriate amount of cooking wine.

The specific method is as follows: cut the tomato into small pieces for later use, clean up the Fushou fish, put on the knife flower, then pour cooking wine, spread evenly, then sprinkle a little salt, spread evenly, then heat the pot with oil, put the Fushou fish into the pot, fry until 2 sides are browned and put out for later use, leave the bottom oil in the pot to heat, then put in the green onion, ginger and garlic slices, fry over low heat until fragrant, put in the tomato pieces after stir-frying, stir-fry the juice, fry the sourness, then pour in 3 bowls of water, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, After boiling over high heat, put in the Fushou fish, cover the pot and simmer for 6 minutes, wait until there is not much soup left, pour in the water starch to thicken, and sprinkle with chopped green onions after the pot!

Grilled Fukuju fish. Prepare the ingredients as follows: 1 Fushou fish, 1 lemon, appropriate amount of chili powder, appropriate amount of cumin powder, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of cooking wine.

The specific method is as follows: after cleaning the Fushou fish, open the edge, then smear a layer of cooking wine to remove the fish, put the Fushou fish on the grill, first bake the water dry, and then brush the oil to bake the fragrant, turn it over many times in the middle, let the fish be heated evenly, and when the fish is roasted to dry and fragrant, sprinkle with salt, sprinkle with chili powder, sprinkle with cumin powder, and you can eat!

1. Wash 3 red dates with water and remove the jujube cores.

2. Put an appropriate amount of cold water in the pot and put in the processed red dates.

3. Add an appropriate amount of wolfberry.

4. Bring to a boil over high heat until the water is boiling.

5. Use a spoon to scoop 2 spoons of homemade mash grains (liquor pins) into the pot.

6. Add 1 2 tablespoons of brown sugar and boil until the water boils.

7. Knock the eggs into a bowl and beat them into an egg mixture with chopsticks.

8. Move the bowl with the egg liquid to the top of the pot, Zhenbi use a chopstick against the edge of the bowl, and slowly pour the beaten egg liquid into the pot along the gap between the chopsticks and the bowl.

9. Use chopsticks to quickly stir the egg liquid poured into the pot in one direction a few times to make the egg liquid into the pot loose and form a beautiful flocculent egg drop.

10. Turn off the heat and scoop the boiled soup into a bowl and serve.

Chilled Fushou fish.

Ingredients: 1 Fushou fish, 2 cloves of garlic, 2 shallots, 1 coriander, 2 finger peppers, 1 piece of ginger, 30ml of oil chili pepper or Lao Gan Ma, 30ml of balsamic vinegar, 25ml of light soy sauce, 5ml of sesame oil, 2g of sugar, and a little salt.

Method 1Fushou fish to the gills, scales, internal organs, and scrape the black membrane of the inner wall of the abdomen to rinse clean, cut a word knife on both sides of the fish body, marinate with salt, cooking wine, ginger slices to taste;

2.Slice the ginger, finely chop the garlic, the chili pepper, the chopped green onion and the coriander separately and chop them separately;

3.Put an appropriate amount of water in the pot and boil, put the fish on the steaming rack, steam it over high heat for about 7 minutes, until the fish is cooked thoroughly, and take it out, and pour out the soup oozing from the steamed fish (not pour out the water in the steamer);

4.Put the green onion, minced garlic and chili pepper together in a bowl, add oil chili, light soy sauce, balsamic vinegar, sugar, salt, sesame oil and mix evenly into a sauce, pour it on the steamed Fushou fish, sprinkle with chopped green onion and coriander.

Sweet and sour Fushou fish.

Ingredients: Fukuju fish, salt, sugar, vinegar, soy sauce, water starch.

Method 1The fish is checked on the belly and on the back of the fins, and the scales are clean, and the messy membranes and clothes are all removed, and there is.

The inside of the stomach, near the spine, is flushed with a knife that cuts the blood vessels. Scratch the fish a few times, dry the kitchen paper inside and out, and rub it with a little salt.

3.Fry the fish in the pan, don't move, and shake the pan slightly twice when one side is almost the same, so that the fish skin is as complete as possible; Roll over and continue.

Fry the other side. 4.Add sugar, vinegar, soy sauce, water, cover and cook, turn over and cook until thickest'Some of the fish can be easily mixed with bones.

Separate. 5.Thicken the water starch and reduce the juice over high heat.

Steamed Fushou fish.

Wash the fish and put a flower knife on it. Marinate in a little cooking wine ginger ale for 10 minutes.

Slice the green onion white, spread it on a plate and put the marinated fish. Put water in a pot and bring to a boil. Put the fish in the upper drawer and steam for 10 minutes.

Steamed fish soy sauce on top of the fish. Bring the oil to a boil and pour the oil over the fish.

The steamed Fushou fish is ready.

1. Choose a fresh Fushou fish, choose a vibrant one, the fish should not turn its belly, but also look at the fish eyes, clear and translucent, and do not have a layer of gray film. Let the fish seller help to process the Fushou fish, and then take it home and clean it a few more times, and the fish maw will also be watered. Place the cleaned fish on a cutting board and make some cuts on both sides.

2. Prepare a little ginger and garlic, wash and peel the ginger and cut it into thin strips, crush the garlic and mince it, you can also prepare a little carrot, peel and cut the carrot into thin strips.

3. Stuff the ginger shreds into the knife edge on both sides of the fish, add a little ginger, minced garlic, shredded carrots, etc. to the fish maw, then take a clean long plate, put the fish in, add a little salt, soy sauce, cooking wine, vinegar, etc., add some on both sides and the fish maw, and then put it on the side to marinate for a while.

4. Turn on the induction cooker, add an appropriate amount of oil to the pot, add the ginger shreds, minced garlic, dried chili peppers, and shredded carrots, then add a little white sugar, and fry the oil over low heat to thicken.

5. Put in the Fushou fish, control the heat at about 120 degrees Celsius, fry the two sides of the Fushou fish on low heat, the oil temperature should not be too high, it is easy to fry and easy to stick to the pan.

6. After frying on both sides over low heat for a while, add an appropriate amount of water, then put in the garlic, ginger shreds, shallots, carrot shreds and various seasonings cut in front, turn to high heat to boil the sauce, boil on both sides for a while, then slowly simmer over medium heat to remove the excess soup, and then turn to high heat to fry for a while after the sauce is almost dry, so that a plate of delicious braised Fushou fish is ready, braised can be a good aroma of fish, and those accessories can effectively absorb the fish, so that the whole plate of fish looks good and delicious.

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Four tilapias, shaved and gills removed, rinsed. Marinate in salty salt and cooking wine for 20 minutes.

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Heat the oil in a pan and fry the fish until golden brown on both sides. Then push the fish aside with a frying spoon, add green onions, ginger, and garlic to the remaining oil to stir-fry until fragrant, and then add a spoonful of bean paste to stir-fry until fragrant. I was lazy and didn't take the fish out.

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Be sure to add boiling water, otherwise it will smell fishy. Add a small amount of salt, sugar, light soy sauce and vinegar and simmer. (If you have pepper, it's better.) ）

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During the stewing process, the fish can be turned over once, or you can gently shake the wok to prevent the fish from sticking to the pan.

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When the soup is quickly drained, add a little MSG and place the fish on a plate. If the soup is too thin, you can also pour in a small amount of sauce to thicken it and pour it on the fish. Then sprinkle with a little chives. (Coriander is better, wood has!) ）

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Steamed. 1. First wash the Fushou fish and take out the internal organs, hit a cross knife on the fish, wash the ginger and cut it into small pieces, and put it into the scratch on the fish;

2. Put the fish in a bowl, add salt, monosodium glutamate, Uncle Hu powder, cooking wine and marinate for 5 minutes, then put it in a steamer and steam for 8 minutes;

3. Finally, cut the red pepper, ginger and green onion into shreds and sprinkle them on the fish, pour a little oil into the pot, and pour the oil on the fish after the oil is hot.

Happy Tips. Minced garlic chopped with a knife is often more spicy and less fragrant. If you peel the garlic and put it in a bowl, mash the garlic fully with a stick, add a little salt and monosodium glutamate and pound it again, the more you pound it, the more sticky it is, and the more you pound it, the more fragrant it is.

The ink of cuttlefish contains anti-cancer substances, which are complex sugars formed by the combination of sugars, proteins and lipids, and the effective rate for cancer prevention and treatment is as high as 60.

Special Tips. The fish should not be steamed for too long to avoid the meat being too old.