What are the secrets and taboos of cooking custard crucian carp soup?

Tips: 1. Use live fish; 2. The black membrane in the fish maw must be removed; 3. Be sure to let the oil pan smoke before frying the fish and fry until golden brown on both sides.

Contraindications: Do not enlarge garlic, upper body.

The most crucial step in cooking custard crucian carp soup is to always use boiling water. Even if the fried crucian carp is fried with boiling water, the soup can be milky white, and you can also add side dishes such as tofu, and remember not to add black seasonings such as soy sauce.

Fry first and then let the water boil, do not put cold water. First put the crucian carp in oil and fry it, fry it until golden on both sides, put it on a plate, pour cold water to boil and then put in the fish, the fish soup is milky white, after the fish is cooked, put in the seasoning.

The secret is to clean the black membrane in the stomach of the crucian carp, fry the crucian carp in hot oil in a hot pan, then add warm water to boil and simmer over medium-low heat. The taboo is not to enlarge garlic.

After the fish is fried, remember to add boiling water to boil, not cold water, otherwise you will not be able to cook the milky white crucian carp soup.

The milky white crucian carp soup is delicious, milky white in color, and easy to make"Eaters"Give it a try.

Fold the basic material for this paragraph.

1 crucian carp, 3 slices of ginger, 1 garlic (chopped), 1 shallot, oil, salt, chicken essence.

Collapse this paragraph to do so.

1. Put oil in the pot, after it is hot, push it away with a shovel, and fry the crucian carp slightly!

2. Fry until the fish changes color, then add 1 and a half bowls of water! The bowl is the bowl you use to hold the fish soup. Add ginger and garlic.

3. Cover the pot, bring to a boil over high heat, then change to medium heat and simmer for 20 minutes. The soup will be white. If you have enough time, put 2 bowls of water, boil on high heat, change to low heat and simmer for 2 hours, then the fish will dissolve into the soup, which is more beautiful!

4. Add an appropriate amount of salt and chicken essence, and simmer for 2 minutes. Sprinkle with chopped green onions at the end. Fresh!

Fold this paragraph for tips on making soup.

1. Use live fish.

2. When cleaning the belly of the fish, it is very important to remove a layer of black film inside, because the black film not only has a fishy smell but also makes the soup black.

3. The pot must be heated and then put oil, and then put the fish after the oil is hot, so that the fish will not stick to the pot.

4. When frying the fish, be sure to fry the fish until both sides turn yellow and then add warm water, only in this way will the soup be cooked as white as milk.

5. In order to ensure the unique umami of the crucian carp itself, only a small amount of green onions, flower branches, pepper and salt are used in the seasoning, and other seasonings such as cooking wine are not used.

Folded food features of this paragraph.

The materials are simple, easy to learn and easy to make.

This soup is not only delicious and delicious, but also a good product for nourishing the body, especially for people with weak spleen and stomach.

In addition, there is a particularly significant effect that it can pass milk.

Collapse the nutritional value of this paragraph.

Crucian carp - one of the important edible fish in our country. The meat is delicate, the meat is sweet, the nutritional value is very high, each 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value.

Crucian carp soup] Ingredients: 1 crucian carp, appropriate amount of tofu, cooking wine, salt, ginger, chives, garlic, a little pepper.

Specific methods: 1. First go to the vegetable market to buy a crucian carp and ask the boss to help slaughter it.

2. The crucian carp you bought back also need to be cleaned up by yourself, especially the black membrane in the stomach of the crucian carp must be removed and cleaned, otherwise it will taste very fishy!

3. Next, use a knife to draw a few oblique knife lines on both sides of the crucian carp, so that the crucian carp is more flavorful.

4. Cut the Xiaoliang tofu into small pieces, slice the ginger, crush the garlic, and prepare the chopped green onion for later use.

5. Put an appropriate amount of cooking oil in the pot, put in the crucian carp and fry it slowly over low heat until both sides are slightly yellow.

6. Pour boiling water over the crucian carp, add ginger slices and garlic, and then add a little cooking wine to cook together.

7. Cook on high heat for about 10 minutes, then add tofu cubes, change to low heat and cook together for about 3 minutes. (Cook until the soup turns milky white).

8. Finally, add an appropriate amount of salt, add a little pepper to taste, sprinkle chopped green onions before cooking, and then put it on a plate!

Just like that, a milky white crucian carp soup is ready, and it tastes delicious! This is a crucian carp tofu soup made from it

Material. Crucian carp, tender tofu, ginger, garlic, salt, coriander, green onion.

Method. 1. Remove the scales and gills of the crucian carp, wash it, and control the moisture of the dry boys;

2. Put oil in the pot, after the oil is hot, add ginger and garlic and stir-fry until fragrant;

3. Put in the crucian carp and turn to low heat and fry on the opposite side;

4. When the skin of the fish turns yellow, add an appropriate amount of boiling water and turn to medium heat and simmer;

5. After 15 minutes, add the tender tofu cubes and continue to simmer for 5 minutes;

6. Add salt, coriander and chopped green onion to the pot.

Tips. 1. When washing fish, the black membrane in the inner layer of the gills and fish belly must be cleaned, otherwise it is not conducive to the health of the mind and the fishy smell is heavy;

2. Be sure to wait for the oil in the pot to heat up and fry the fish, do not be in a hurry to flip when frying the fish, pay attention to the hidden observation, and then turn it when the bottom surface turns yellow, otherwise it is easy to break the skin and affect the appearance;

3. You can add condiments such as pepper according to your personal taste.

First prepare the new fresh crucian carp, clean it and put mineral water in the pot, then put the crucian carp in the pot, simmer for 40 minutes, add a little before he comes out of the pot, this year is a very delicious milky white crucian carp soup.

How to make milky white crucian carp soup? First of all, you should carefully wash the crucian carp, after the intestines are cleaned, put the crucian carp in the oil pan and fry it, and then put the soup and socks to boil, and reduce the juice until the fish soup turns milky white, which is very delicious.

If you want to make the milky white crucian carp soup, wash the crucian carp, put it in the pot and simmer for more than two hours, and you will make the milky white crucian carp soup.

Materials. Crucian carp one.

3 slices of ginger.

Shallots are suitable for land and measure.

Salt to taste. Essence of chicken a little.

The steps of preparation are early shirt base.

1. Wash and cut the fresh crucian carp, cut the green onion into white sections, and slice the ginger;

2. Put oil in the pan, add the fish pieces and ginger slices after the oil is hot, and fry until golden brown on both sides;

3. Add clear water with suitable collapse seepage;

4. Bring to a boil over high heat, boil until milky white, and remove the foam;

5. Add green onions and bring to a boil;

6. A pot of delicious fish soup is cooked.

Tips:

1.Clean, wash, drain the crucian carp, and coat the fish with salt for later use. Shred the old ginger and set aside, cut another piece of ginger and rub the frying pan again to prevent the fried fish from sticking to the pan.

2 Rub the pan with ginger before putting oil in the hot pan, put a little oil to heat it, then put in the crucian carp and fry until the brother is golden brown on both sides, pour boiling water and boil over high heat, such a soup is milky white and envious, you can add white radish or carrot or tofu according to personal preference, cover the pot and cook over medium low heat for 20 minutes.

3. Add ginger and chives, season and serve.

Cut the tofu into cubes and the shallots into flowers.

Crucian carp is washed to remove gills, internal organs and black membrane on the inner wall. Spread the fine salt evenly on the crucian carp, marinate for half an hour, control the moisture and set aside. After this treatment, the fish is not easy to stick to the pan and is not easy to break when frying.

The pot is placed on the induction cooker; Rub the pan with ginger to prevent the fish from sticking to the pan, first preheat the pan, pour in new oil and stir-fry the ginger slices, slowly put in the crucian carp and fry it on both sides.

When frying the fish, it is better to use medium heat so that the fish does not burn or break. The fish shrinks quickly after being heated, and will not stick the meat or skin to the pan, as the oil temperature slowly rises, shake the wok, and it is best to hold the crucian carp in your hand; Can be turned over at any time. Flip the body of the fish and fry it again until the fish is dead and bloodless; Fry until the crucian carp is browned on both sides.

Add cooking wine to avoid fishy smell.

Add three cups of boiling water and cook in boiling water until the crucian carp tofu soup is milky white and rich. When the soup is thicker and whiter, add tofu. Sprinkle the chopped green onions into the soup.

At this point, turn off the heat and add 1 tablespoon of salt. Sprinkle in pepper to flavor. The chicken powder seasoning is put into the duan bumper by yourself.

You can also leave it alone. Tips

1. Put oil in the pot and fry the ginger slices, add the crucian carp and fry it on both sides.

2. If you like a refreshing soup, keep using low heat, so that the soup is transparent. Prefer thick, milky soup; Continue to simmer over medium heat until the protein of the crucian carp is cooked.

3. If the crucian carp is not alive, you can also add a small spoon of white vinegar and cook it for 3-5 minutes.

1.When you buy crucian carp, you can ask the boss to help kill it, remove the scales, remove the gills, remove the internal organs, wash it, make a few knives on the back of the fish, slice the ginger, and cut the green onion into white sections (the crucian carp soup does not need too many materials, the original taste is delicious).

2.Wipe the water on the fish clean, pour more oil into the pan, put the crucian carp into the oil pan and fry, after the fish is put in, do not move it first, let the fish fry for a while, fry one side well, and then turn it over and stir the other side, otherwise the fish skin will fall off, affecting the beauty and taste.

3.Once the fish is fried, put it on a plate and set aside.

4.Wash the pot again, heat it and add a little oil, stir-fry the chives and ginger, and then add an appropriate amount of water (according to the size of the fish).

5.When the water is boiling, add the fried fish.

6.After the fire boils, simmer for 40 minutes, the soup has become milky white, the fish body is still intact, put in an appropriate amount of salt, taste the saltiness, and then change the chain to start the pot.

7.Sprinkle a few chopped green onions, it tastes great, and the fish is also fresh.

1.There is no need for big fish to boil the soup, the smallest crucian carp sold in the market can be, economical, and the cost of a bowl of soup is only a small part of the town. Scrape the scales, remove the cheeks, rinse clean, control the dryness, and start the coarseness.

2.If you want not to stick to the pan, put oil on the pan when it is smoking, put the fish on the oil and fry it until golden brown on both sides. This is what connoisseurs often call hot pan and cold oil, which will never stick to the pan. What to put salt and rub ginger, there is no need at all.

3.The fried fish does not need to be taken out of the pan, just add enough boiling water and put two slices of ginger. In this method, boiling water is added, and the soup color immediately turns white. Boil for a few more minutes, then remove the salt from the pan without any seasonings.

4.The finishing touch is these chives.

1.To fry the fish, heat the pan with cold oil.

2.Fry the fish until golden brown on both sides, then add boiling water and ginger slices.

3.Fire 3 to Li Xun for 5 minutes.

4.Season with salt and sprinkle with chopped green onions.

Prepare the hood and a fresh crucian carp, green onion, salt, salad oil, ginger, pepper, crucian carp slaughtered and cleaned, add an appropriate amount of salad oil to the pot, put the fish in when it is hot, fry until golden on both sides, you can add an appropriate amount of boiling water after frying, put the ginger slices stuffy, green onion segments into it, after boiling over high heat, change to medium heat and stew until the soup becomes milky white, add some pepper and salt after stewing.

How to make milk chrysanthemum fish soup delicious? Well, first clean up the fish, and then especially the black layer in the stomach? Be sure to give him to go quiet, because this does not take the black skin, the black skin does not go after the menstruation, make a trip to the bitter taste, must boil the pot, because the local fish soup is suitable for boiling water, and do not want cold water, the crucian carp soup made after the cold water, he does not boil water, blindly put the fish in it, well, after opening it gently remove the membrane above, boil for a while, a little bit, add less stuffy and fierce seasoning, and finally put some coriander, put some coriander, grow it out, the characteristic of this soup is that the fresh soup is particularly white and not tired of changing the bridge.

Steps to prepare milky white crucian carp soup (you can turn it milky white without frying the fish).

Step 1space

To prepare plain milk shredded toast Step 1

The crucian carp bought in the supermarket, let the master kill it, rinse the crucian carp The black membrane in the fish's stomach should be cleaned Dry the moisture Cut the ginger into three slices The green onion is knotted.

Step 2space

To prepare plain milk shredded toast Step 1

Crucian carp does not need to be fried, boil a pot of boiling water directly over high heat If you want the fish soup to become milky white, boiling water is the key, and you must use boiling water when the pants are closed So that the soup will be milky and milky.

Step 3space

To prepare plain milk shredded toast Step 1

When the water is boiling, put the crucian carp and ginger cracked green onion knots into the pot together, pour in three spoons of cooking wine, cover the lid and bring to a boil.

Step 4space

To prepare plain milk shredded toast Step 1

Then sprinkle a little pepper, cover the lid and continue to cook on high heat for six or seven minutes, by which time the soup has turned a little whiter, turn to medium-low heat and continue to cook for 40 minutes.

Step 5space

To prepare plain milk shredded toast Step 1

Sprinkle salt five minutes before removing.

Step 6space

To prepare plain milk shredded toast Step 1

Finally, sprinkle some chicken essence and chopped green onions and a bowl of delicious milky white crucian carp soup.

How to make milky white crucian carp soup? This is very simple, first buy the crucian carp back to catch the internal organs of the Xunwang fish, then remove the fish scales and wash them, leave the bottom oil in the pot to heat it, and then fry the fish until golden on both sides, put a ginger, then pour in boiled water, and then put in some green onion sesame oil to eat Huizhao.

If you want to make crucian carp soup next to the milky white dan, first of all, clean the crucian carp when you buy it, and then marinate it with salt, and then, firstly, cut a few slices of ginger into the pot, fry it in oil, and then put the crucian carp down, fry it until golden on both sides, and then put in this warm boiled water, boil it together for a while, put in this tofu, and the fish soup will be very fierce and white.