What can you put in black fish stew soup and how to make black fish stew soup?

When placing the fish fillet, you can put an appropriate amount of trimmings in the soup. For example, oyster mushrooms and mushrooms.

It has the effect of increasing flavor and freshness, and the meat of Pleurotus eryngii mushroom is thick, the texture is crisp and tender, and it has a faint almond fragrance.

Black fish is delicious and a dish for Chinese. At the same time, the nutritional value of black fish is extremely high, rich in protein, fat, calcium, phosphorus, potassium, iron and various organic acids and other nutrients, suitable for physical weakness, hypoproteinemia, spleen and stomach qi deficiency, malnutrition.

Consumed by people with anemia. At the same time, black fish soup also has the effect of promoting lactation and replenishing blood, which is a great tonic for maternal confinement.

Nutritional value of black fish.

Black fish is delicious, and black fish is rich in nutritional value, rich in protein, fat, calcium, phosphorus, potassium, iron and various organic acids and other nutrients, belongs to a high protein.

Low-fat nourishing food. It is sweet in taste and cold in nature. It has the effects of water and ursis, strengthening the spleen and reducing swelling, stabilizing the fetus and clearing milk, clearing heat and detoxifying, and relieving cough and qi. It can be used for coughing, swelling and jaundice.

Edema of pregnancy, athlete's foot.

Damp heat, swelling and poisoning, milk blockage, etc.

In addition, black fish is rich in protein, and drinking more black fish soup can effectively eliminate edema, and at the same time can supplement the protein needed by the human body to achieve the effect of malnutrition.

Blackfish is also a great tonic for pregnant women and maternity. Pregnant women eat more black fish during pregnancy to supplement various nutrients in the body, and it is easier to absorb, which is beneficial to the healthy growth of the fetus. When the mother is confined, she can also drink and eat black fish soup.

Because black fish soup can make the wound heal faster, it is good for the mother's body recovery after surgery. At the same time, black fish soup and crucian carp soup have the same effect as other drugs in breastfeeding.

People who have just undergone surgery can also drink more black fish soup, which is delicious and nutritious, and has a good effect on wound healing. Because the black fish itself has medicinal value, there is no need to put too much seasoning. In the black fish soup boiled for the patient, an appropriate amount of blood-invigorating drugs such as red dates or wolfberries are added, and the effect is more significant.

How to make black fish soup is not fishy

1. If it is a whole fish stew, you can fry both sides of the fish in oil first, and then put ginger and cooking wine to stir-fry after the fish is fried. Add cold water to bring to a boil, and do not turn the fish before the water boils. Add a little vinegar when the soup is white and simmer until it is white, add salt and chicken essence before cooking, and sprinkle with chopped green onions.

2. If the fish fillet is made into fish soup, you can first fry the ginger slices with oil, add cooking wine, put cold water, and wait for the water to boil before putting the fish in the pot.

3. In addition, if there is no ginger at home, you can use coriander instead. The method is to fry the fish on both sides with oil to slightly yellow, boil it in cold water, put a few coriander into it, and after cooking, remove the coriander.

4. Add auxiliary materials. For example, Pleurotus eryngii, mushrooms have the effect of increasing flavor and freshness, and the meat of Pleurotus eryngii is thick, the texture is crisp and tender, and it has a faint almond fragrance.

5. The fish head and fish tail are first fried with oil to make golden, and the fish head is split from the middle with a knife, the real diners know that the essence of the fish is in the fish brain part, and the whole fish head is fried first, in order not to lose the fish brain fluid during frying, and then the split fish head is put into the pot, and the fish brain is "topped" out with high heat, which can make the soup mellow and nutritious.

6. Use an octagonal pan to not only remove the fish, but also add flavor.

7. Use broth instead of water to boil fish soup, which is also one of the ways to make the fish soup thick and white in color and fresh in taste.

Black fish soup is a soup with black fish as the main ingredient, which is a home-cooked dish. Its main cooking process is stewing. So how do you make black fish soup not fishy? How to make black fish soup white.

How to make black fish soup white.

Ingredients: black fish, green onion ginger, coriander, garlic, salt.

Method: 1. Remove the internal organs and gills of the black fish and clean them.

2. Add a little oil to the frying pan and fry the fish on both sides until slightly yellow (frying has another benefit, that is, no matter what pan you use, it will not appear sticky, haha).

3. Put the fried fish into the soup pot, add an appropriate amount of pure water (you don't have to use pure water, the tap water we have here tastes too big to drink), green onion and ginger, boil over high heat, turn to low heat and boil slowly.

4. When the soup is thick and white, turn off the heat and serve. (It should be boiled at least twice, that is to say, you can add water and boil again after drinking, and the fish soup will still be thick and white the second time).

Add minced coriander and minced garlic (finely chopped) to the bowl and add an appropriate amount of salt, and the boiled hot fish soup is poured into the bowl, the aroma is overflowing, and there is no fishy smell at all, so come and try it.

Nutritive value. Blackfish are freshwater fish with a ferocious nature and can eat all other fish in a lake or pond. Due to the hard part of the black shark fin, the scale armor is >, the shrimp crotch, the gown, the lucky wandering, the key to the curtain, the key to the curtain, the frequency of the cunning, the dragonfly, the Yi Cheng Zheng Yue, the sky for a long time. The meat of black fish is coarser and older, but it is very nutritious.

It has the function of nourishing the heart and nourishing yin, clarifying kidney water, carrying out water dampness, detoxifying and removing heat, and mainly treats edema, dampness, beriberi, hemorrhoids, scabies and other symptoms.

How do you make black fish tofu soup? Clean up the black fish, pour it into a casserole, add the seasoning packet, and after the tofu is simmered, add the vegetable balls.

First prepare a fresh black fish, then chop the black fish into small pieces, put it in a pot, and then pour water and cook for 10 minutes.

First of all, we boil the oil, put in the green onion and garlic and stir-fry until fragrant, add water, and then put the black fish into it, add an appropriate amount of salt and shallots, ginger slices, star anise, and simmer over low heat for about half an hour.

Wash the black fish and cut it into pieces, add ginger slices and cooking wine to marinate for half an hour, fry the fish in hot oil over low heat, put the edge of the fish pieces slightly golden brown, add cooking wine and add an appropriate amount of water, cook until the fish soup turns white, add salt and monosodium glutamate, and sprinkle with chopped green onions recently.

Clean and cut the black fish into pieces, put it in an oil pan and stir-fry it with the ginger slices until fragrant, then add water to cover the black fish and simmer for 25 minutes.

Tomato black fish soup.

Ingredients: 1 black fish (about 750g), 2 tomatoes, appropriate amount of white green onions, chopped green onions, ginger slices, garlic clips.

Method: 1. Separate the meat and bones of the black fish first. The meat is sliced, the bones are broken, and the head is broken;

2. Put an appropriate amount of cooking oil in the pot, heat the oil to 70% hot, add green onions, ginger slices, garlic slices and stir-fry until fragrant;

3. Add fish bones and fish heads and stir-fry, add rice wine and continue to stir-fry until there is no soup in the pot;

4. Pour the fried fish bones, fish head, green onion, ginger and garlic into the clay pot, add an appropriate amount of water and stew;

5. Simmer for about 30 minutes, then add tomato slices and continue to simmer for 10 minutes;

6. Pour in the black fish fillets and salt and mix well, blanch the fish fillets, and sprinkle with chopped green onions.

Black fish tofu soup.

Ingredients: 1 black fish, 1 piece of tofu, a little green onion and ginger, oil, salt, pepper, cooking wine, chicken essence to taste.

Method: 1. Remove the scales of the black fish, wash the internal organs, remove the head and bones and cut the fish fillet, and marinate it with pepper, salt and starch for 20 minutes, so that the fish is tender and smooth.

2. Heat the oil and simmer the green onions, ginger, fish bones and fish head for a few minutes, then add the cooking wine.

3. Put 4-5 bowls of boiling water and tofu cubes and simmer for 10 minutes.

4. Add salt and chicken essence to taste, sprinkle with chopped green onions.

Black fish goji berry soup.

Ingredients: 1 black fish, tea oil, ginger, salt, monosodium glutamate, wolfberry.

Method: 1. Pour an appropriate amount of tea oil into the pot, add ginger slices, wait until the oil is hot to 70%, and add the washed fish (cut into pieces).

2. Stir-fry until half-cooked, add an appropriate amount of boiling water, and the milky white soup will come out.

3. After boiling on high heat for 10 minutes, add about ten wolfberries and cook for a short time.

What to put in it can be decided according to your taste and preference.

Generally, some minced green onions and shredded ginger will be put to remove the fish.

You can also put red dates, longan, and wolfberries to make a nourishing soup.

You can also put tofu, mushrooms, coriander, fungus, lotus seeds, angelica, codonopsis, etc., all according to your own preference.

You can put black fungus and soybean sprouts, and the following is how to make black fish soup.

Main dust dry material: 1 black fish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of starch, appropriate amount of thick shutters, appropriate amount of soybean sprouts, appropriate amount of black fungus.

Steps: 1. Cut the black fish into fillets;

2. Cut the fish bones, fish head and tail, and fish belly into pieces;

3. Put salt, cooking wine, pepper and starch into the fish pieces;

4. Put salt, cooking wine, pepper and starch into the fish fillet;

5. Soak the bean sprouts and wash them well;

6. Wash the black fungus that has been raised in advance and break it into pieces of uniform size;

7. Rinse the thick shutters and cut them into strips;

8. The old ginger is cleaned up and cut open;

9. Clean up the garlic and cut it;

10. Heat the oil pan, chop the ginger and garlic and stir-fry until fragrant;

11. Put in the fish pieces and turn them over;

12. Pour in enough water and <>

13. Cover and simmer;

14. After boiling, put in thick shutters to imitate brother and bring to a boil;

15. Put in bean sprouts;

16. Cover and cook;

17. Bring to a boil and add black fungus;

18. Add the fish fillets and bring to a boil.

It can be served in one or two minutes;

19. a finished product.

The oil is hot in the pot, put in the black fish pieces and fry them, put them in a casserole, put an appropriate amount of water, add ginger slices, green onions, cooking wine, and bring to a boil over medium heat; After boiling, skim off the foam and bring to a boil over medium-low heat for 25 minutes; Then put the tofu in medium heat and bring to a boil, low heat for 10 minutes; Then add some salt, chicken essence, chopped green onions, and pepper.

Ingredients: 600g of black fish, 1 piece of tofu.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of chicken essence, appropriate amount of pepper.

1. Prepare the ingredients: cut the black fish, remove the gills, remove the belly, remove the scales, wash it, cut it into pieces, and cut the tofu into large pieces.

2. Heat the oil in the pan and fry the black fish.

3. Take a casserole, put an appropriate amount of water, and put down the fried fish pieces.

4. Add ginger slices and green onions.

5. Add cooking wine and bring to a boil over medium heat.

6. Skim off the foam.

7. Cook over medium-low heat for 25 minutes.

8. Add tofu.

9. Bring to a boil over medium heat and simmer for 10 minutes.

10. Add some salt and chicken essence.

11. Add some chopped green onions.

12. Sprinkle with some pepper.

13. a finished product.

Precautions: 1. Use a casserole to make soup dishes and cook them over medium-low heat.

2. The fish should be fried so that the fish soup will be white.

Wash the fish, cut it horizontally into 1 cm thick pieces, and keep the head and tail for another use.

Put ginger and shallots and other ingredients in the hot oil pot, then put the cut fish into the pot and explode for half a minute (limited to the fish meat not obviously changing color, not fried yellow), then add an appropriate amount of cooking wine, add an appropriate amount of cold water and salt after stirring, the water can be adjusted to low heat when boiling, and simmer for about a quarter of an hour. Then clean the pot, add soy sauce, brown sugar, cold water, boil to make a marinade, and pour it on the fish section on the plate.

You can also add Lao Gan Ma, chili, spice, coriander, garlic and other ingredients according to your own taste. In addition, in winter, it should be noted that if the action is not so skillful when cooking, it is possible that the marinade has just been prepared, and the cooked fish has already cooled, and then pouring the marinade, it is not easy to absorb the flavor.

You can first make the marinade, simmer it over low heat, and pour the marinade on the plate after the fish section is put on the plate, and then pour the marinade, which can solve this problem.

Speaking of the head and tail, it is generally used to make soup, directly with ginger and onions and other ingredients into a pot with water to boil, put an appropriate amount of salt, turn to low heat, when the soup turns white, add tofu (half a piece, cut into small rectangular cubes about 2 3 cm, half a cm thick), mushrooms (cut into thin slices, if any), a small amount of snow cabbage (pre-fried), boil and eat. The ingredients of this soup can also be replaced with preserved eggs (1-2, cut into 8-10 cloves), add coriander after the water is boiled, and add an appropriate amount of peppercorn powder to taste the taste.

Stewed black fish, that is, cut the washed black fish into the above fish segments, put it in a clay pot, add garlic cloves, ginger and shallots, oil, salt and cooking wine, an appropriate amount of cold water, boil and simmer over low heat. For a better look, add red and green peppers (cut into small slices, the ratio of red 1 green 3-4) 1 minute before cooking.

The pure black fish soup is made with the fish segments like the head and tail soup mentioned above, and the soup can be eaten without ingredients. Add a small amount of green garlic (cut into thin strips horizontally) when starting from the pot, which is not only beautiful, but also fishy and fragrant.