The practice of clear soup over the water fish, how to make the fish in clear soup

The method is as follows: 1. Put the washed soft-shelled turtle into a pot of cold water, add green onions and ginger slices, (note that it is cold water, if the ribs, meat, chicken and other blanching water are best used cold water, which can squeeze the blood water clean.) After boiling water, put in the soft-shelled turtle offal and cooking wine, boil for a few more minutes, remove the soft-shelled turtle, and then rinse with water.

2. Put the stew packet and soft-shelled turtle, green onion, ginger slices and so on into the pot again, add cold water, and simmer over low heat for 40 to 50 minutes after boiling. The stew package can be homemade, add longan, wolfberry, flower ginseng, etc., if you feel that the taste is sweet, you can add monosodium glutamate, salt before cooking, and add some pepper.

Ingredients. 1 crucian carp A large handful of mint.

1 piece of soft tofu.

Accessories. A pinch of white pepper and a pinch of salt.

A little chicken essence and an appropriate amount of ginger slices.

Steps to prepare the fish in mint consommé.

1.First of all, we have to start the festive ** in the New Year, and then prepare the materials, wash the crucian carp and slice it and wait (I really don't know how to cut the fish, and then the knife is also very blunt, so the cut is a little ugly), the mint should be picked a little, remove the old one, and leave the tender part; Boil the tofu in water to remove the smell and slice; Ginger slices.

2.Boil a pot of clean tap water and throw the ginger slices into it, this is the artifact of removing the fish.

3.When the water is a little hotter, about 5 percent hot, put the fish head, because the fish head takes a little longer.

4.When the water is almost 8 percent hot, add the fish fillet and tofu, the fish fillet is easier to cook.

5.Then add salt, chicken essence, white pepper to taste, if you feel too vegetarian, you can add a little oil, wait for the water to boil for about a minute, so that you can get out of the pot. (It feels like a hot pot).

6.Stack the mint flat on the bottom of a large bowl and pour the piping hot soup evenly over top of the mint.

7.In this way, a wonderful cocktail waste mint consommé fish is ready, served hot, delicious to the point of crying.

Tips: There is no need to put green onions, as most of the flavors are a combination of the freshness of mint and the deliciousness of fish. It doesn't make much sense to add shallots.

Mint is very easy to cook, you only need to boil the soup for a blanch, so don't cook it for a long time, it will be ugly and unpalatable after cooking.

For students who are heavy-mouthed, this will definitely not satisfy their desires. So if you have a heavy mouth, you can search for a seasoning by yourself, and mix a dipping seasoning to dip tofu and fish fillets by yourself.

Don't ask me if I have to use crucian carp, I'm just trying to figure out that this fish is the right size, and you can fish whatever you like, if you like sharks.

I've written to saliva stayed, wipe.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steaks into several pieces. Fillet the fish with a pinch of salt and cooking wine.

Corn starch and egg whites grasp well and marinate for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way.

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, and at the same time put in the slippery mustard, cucumber strips, etc., sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to the clean wok, after the oil is hot, add three tablespoons of watercress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After flavoring, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce and pepper.

Appropriate amount of sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate at the same time.

Season (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes. Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

5. When the color of the chili pepper changes quickly, immediately turn off the heat, pour the oil in the pot and the pepper pepper into the large pot containing the fish, and be careful to scald!

Note: 1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just flooded. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. The taste of the fish is marinated in the front, so it cannot be considered that it can be seasoned again in the back as the general practice, and it should be marinated thoroughly. You can put a little bit of chicken essence.

4. Don't stir the pepper or something, because it is fried in oil, so don't use high fire, otherwise it will all affect the appetite and not be good for health.

5. After eating the fish, you can pour the soup back into the pot, add tofu or noodles or konjac, etc., which is the boiled fish hot pot. Or simply put the boiled fish into the electric hot pot at the beginning, and after eating the fish, just ** on the line.

Stewed fish is a delicious soup dish, the soup is thick and white, the meat is fresh and tender, and it has the effect of replenishing qi and appetizing, strengthening muscles and bones, and nourishing liver and kidneys; It is very suitable for pregnant women, mothers, the elderly, and children, so that the nutritional value of fish can be retained to the greatest extent, and there are good things to know how to share, and good practices to share with you.

Detailed steps for fish stew.

1.Ingredients: 1/2 carp, 1 green onion, 1 small piece of ginger, 4 or 5 cloves of garlic.

Seasoning: 1 teaspoon (2 grams) of salt.

2.Cut the carp in half and use half of it; Draw a knife at the tail and the head of the fish and remove the fishy line.

3.The pot at home is a bit small, and the whole fish is not very convenient, so let's cut it from the middle.

4.Cut the green onion into sections, slice the ginger, and pat the garlic with a knife.

5.Remove from the pot, boil the pot dry, and pour oil into the pot; Heat the oil to 50% hot, put in the ginger slices, then put in the carp, turn to medium-low heat to fry the carp (the fish should be fried in stew, stewed directly, and the soup will not turn white).

6.After the carp is slightly set, turn the fish over and fry it; Then add green onions and garlic, pour in water to cover the fish, and bring to a boil over high heat (add enough water at one time, adding water halfway will affect the thick white of the soup).

7.After boiling, turn to low heat and simmer for 30 minutes, then the soup will be a little white, and it will be thicker and whiter for a while.

8.After 30 minutes, turn off the heat; Use chopsticks to pick out the green onions, ginger and garlic, and then add a small spoon of salt to taste (the salt should be put last, so that the fish will not get firewood), stir well, and serve.

9.Nutritious and delicious fish stew is ready!

Tip 1Add enough water at one time, adding water halfway will affect the thick white of the soup.

2.The fish should be fried and stewed, stewed directly, and the soup will not turn white.

3.Put the salt last, so that the fish does not get firewood.

1. How to make the fish in clear soup delicious.

Ingredients: crucian carp, ginger, chicken essence, pepper, salt.

Method: (1) Clean the crucian carp, cut off the fish head, and slice the ginger;

2) Pour an appropriate amount of water into the pot, put in the fish head after the water boils, and then put ginger slices to remove the smell;

3) Put the fish when the water boils again, put the chicken essence, pepper and salt when it is medium-rare, and then boil again to remove from the pot.

2. Other practices of crucian carp.

1.Tofu crucian carp soup.

Ingredients: crucian carp, tofu, green onion, ginger, garlic.

Method: (1) After the crucian carp is cleaned, put a part of the green onion, ginger and garlic into the belly of the fish and marinate for about half an hour;

2) Cut the tofu into pieces and soak in water to remove the fishy smell of the tofu;

3) Fry ginger, green onion and crucian carp on low heat until slightly golden brown on both sides, turn to high heat and add cooking wine to remove the smell;

4) Pour in an appropriate amount of boiling water, turn to low heat after boiling, cook for 10-20 minutes, slightly add a little salt, monosodium glutamate, and chopped green onions to put out of the pot and put on a plate.

Wash the fish, clean it up, put it in the water and make condiments, cook it for two or three hours, how to cook the fish in the slow-fire clear soup delicious and simple?

Fry the fish on both sides, boil it in water, add a little salt, put a green onion, and you're good to go.

Clear soup fish Dinner Let's eat it lightly.

A grass carp with fodder.

Carrots: 2 sprigs.

Tender tofu One piece.

1 green onion. Ginger A small piece.

Sichuan pepper A small handful.

White vinegar (or lime) 1 spoonful (half).

Preparation of cooking wine clear soup fish.

When you buy fish, let them fillet them into fillets, rinse them with water and marinate them with salt and cooking wine for 15 minutes.

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Slice the carrot and ginger into two portions, and cut the green onion into sections. Stir up half a pot of water and put the carrots in the pot and boil.

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Once the fish is marinated, rinse it again with water. Heat the oil in the pan, put the peppercorns in when the oil is 8 hot, then put all the fish in, put the ginger slices, and fry the fish.

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After the water for boiling the carrots, put a spoonful of green onions, ginger slices and vinegar (or half a lime juice, not to boil the lime but to squeeze the lime juice into it), put the fried fish in a spatula, and remove the peppercorns. Bring to a boil over medium-high heat for 5 minutes, then reduce to low heat and simmer for 20 minutes.

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I used old tofu because I didn't buy tender tofu. In addition, cut the tofu into cubes in a pot and blanch it to remove the astringency (this step is omitted for the tender tofu), and then put the tofu in after boiling the fish for 5 minutes.

Put salt before turning off the heat, you can taste it while putting it, and you can feel that the salt taste is enough.

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Tips: It is recommended to cook fish in clear soup with less salt, and eat it lighter than usual.

1.Try to turn as little as possible during the frying process, and the fish will break if you turn too much. ╮")╭

2.If you are afraid that the fish will stick to the pan, you can put some starch in it before frying (after marinating and rinsing) and mix well, so that the fish will not stick to the pan when frying.

3.Crucian carp and tilapia can also be cooked, and crucian carp is more convenient to cook directly. (ง

4.When putting the fish in the pan to cook, it is best to pour in some of the oil from the fried fish.

5.After the fish is fried, the soup will be milky white! Hahaha....(Excellent.)

The clear soup fish is delicious and simple to make as follows:1. Cut the green onion, ginger and garlic into the ingredients and set aside.

2. Wash the lettuce and coriander and set aside.

3. Wash the fish you bought and marinate it with salt for 5 to 10 minutes to remove the fishy, big ingredients, green onions, ginger and garlic and stir-fry, put the fish in and stir-fry it slightly, pour in soy sauce, add water to spread over the surface of the fish with Hongyin, sprinkle in salt, pepper powder, chicken essence, boil over high heat, stew over low heat, put in wide powder, lettuce, tofu when the stew is fast, you can also leave it out, add it according to personal taste. Finally, sprinkle the parsley with parsley.

4. In the end, it is delicious and healthy. I like it.

Tips:

1. The fish should be salted for a while to remove the fishiness.

2. Put the coriander out of the pot to retain the taste of the coriander.

3. Stir-fry the green onions, ginger and garlic first.

Other ways to make delicious consommé fishMaterials:

30 grams of cod crab fillet, 15 grams of eggplant, 10 grams of large slices of radish, 5 grams of mullet roe, 1 slice of grapefruit peel, 10 grams of arrowroot powder, 1 trefoli, 1 piece of gold leaf, 100 ml of clear soup (absorb).

Method

1) Cook the eggplant, peel it and cut it to the desired length.

2) The cod crab fillet is puffed with arrowroot flour and cooked in a pot of boiling water.

3) Boil the radish slices in a pot of boiling water, flatten them and roll them with crab fillet and eggplant.

4) Tie the crab fillet eggplant roll with the three-leaf stem and put it in a bowl.

5) Gently pour the broth into the bowl and top with mullet roe and yuzu peel.

6) Place the gold leaf on the crab fillet eggplant roll and garnish it.

When placing mullet roe, the amount should not be too much and the hand should be set to prevent the mullet roe from slipping into the soup and making the soup cloudy.