Chinese Food
Three key steps of stewing crucian carp soup
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According to the book of Materia Medica, crucian carp is seasoned to fill the intestines. It's not harmful to disease. It's the only fish that can eat often. . It can be seen that the nutritional value of crucian carp is very high. It is rich in protein, vitamins and amino acids necessary for human body. The taste of crucian carp is fresh and not greasy. Regular eating of crucian carp can strengthen the body, reduce obesity, help reduce blood pressure and blood fat, and prolong life. During the period of parturient sitting on the moon, more soup and water should be paid attention to. Crucian carp soup can not only provide rich nutrition, but also help to promote the secretion of milk. It is the best tonic soup. Carassius soup can be made by every family. But some people always say why the Carassius soup I stewed doesn't have that strong white feeling. And what's the fishy smell? As long as you remember the three key steps, everyone can stew the crucian carp soup with strong taste, white color and milk.
Cooking ingredients
Cooking Steps
Step1:Now kill a fresh crucian carp. The fish must be fresh, so as not to smell fishy. When buying the fish, ask the boss to clean it up for you. Go to the scales, pick up the gills, open the stomach and clear the intestines. When you go home, you must clean the black film in the belly of the fish. The shop didn't have the time to deal with it carefully. Wash it with water several times. After cleaning, use a clean cloth or kitchen paper towel to absorb the water on the surface of the fish.
Step2:After the fish is dried, pat a layer of dry starch on the surface. A thin layer is OK. No more; put oil in the pot. After heating, fry the fish in the pot. When frying, use medium fire or medium fire. One is that the fish will be shaped quickly. The other is that it will help the soup turn thick and white.
Step3:Fry the fish on both sides and then pour boiling water into the pot. Put two pieces of ginger in the pot. Heat it up. Just put two pieces of ginger in the pot. You don't need to put any ingredients. If you put more ingredients, it will cover the flavor of the fish soup. Water can be put a little bit more. Consider the evaporation of water in the boiling process of fish soup.
Step4:The big fire makes the fish soup boil. The crucian carp soup can be stewed in about 25 minutes. In the first 10 minutes, make sure to open a big fire to keep the fish soup boiling; remember that the big fire makes the thick soup. The small fire makes the clear soup. The big fire makes the soup milky white.
Step5:Boil for 10 minutes. The soup has turned milky white. Then cover the pot and simmer for another 10 minutes.
Step6:It can be seen that the water has evaporated a lot. Add salt and adjust the salt. Stew for another 5 minutes.
Step7:The crucian carp soup, which is thick, tasty and white like milk, will be stewed. If you like the taste of coriander, you can drink it with some coriander powder.
Cooking tips:The reason why the stewed crucian carp soup is milky white is the result of fat emulsification. So the three key points of the soup are - 1. Fresh crucian carp live fish are slaughtered. Clean the film inside the belly of the fish and wash it. 2. Fry the fish in medium high heat. Add water to stew. 3. In the first 10 minutes of stewing, keep the fire boiling. There are skills in making delicious dishes.
