Method for making mandarin fish soup
Production method:
1. Wash the fish, cut it into 4 to 5 pieces, blanch it with boiling water and a little vinegar, take it out and wash it with clear water.
2. Peel and wash the onion and cut it into silk.
3. Wash celery and cut it into shreds.
4. Peel the pickled cucumber, remove the seeds and cut into oblique pieces.
5. Slice the Tricholoma.
6. Heat butter on a built-in fire in the soup pot, add onion, celery and pepper, and stir-fry until half cooked.
7. Add tomato sauce, stir fry a few times, and then turn to low heat.
8. After the red oil comes out, add fish soup and fish pieces, and add sour beans, olives, dried mushrooms and pickled cucumbers at the same time, and the soup will boil.
9. Add salt, sugar and monosodium glutamate to taste.
10. When serving the soup, dip the fragrant peach in fennel powder and put it on the soup.
Health tips of osmanthus soup
1, mandarin fish, also known as mandarin fish, is a rare edible fish in China.
2. It is widely distributed in all rivers and lakes in China.
3. Chinese medicine believes that mandarin fish is sweet and enters the spleen and stomach.
4. It has the effects of invigorating qi and blood, benefiting spleen and stomach, and killing tuberculosis.
5, long-term consumption makes people fat and healthy, benefiting qi.
6. Mandarin fish is white, tender, without small thorns and delicious.
7. Rich nutrition, protein is higher than bighead carp, and calcium, phosphorus and potassium are higher than general fish. It is a nourishing food and a seasonal dish in spring.
8. This soup is deep red in color, sour and salty in taste and delicious in aroma.
9, suitable for fatigue, thin constitution, qi deficiency and fatigue.
Question 2: What kind of fish soup is nutritious? Generally speaking, the nutrition of fish is good. I don't think it is necessary to pursue the most nutritious. The following are the nutritional status of some fish for reference only:
1, crucian carp
Crucian carp has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation.
2. Carp
Has effects in invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials.
3. Silver carp
It has the functions of warming middle warmer, benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.
4. herring
Has the effects of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, dispelling pathogenic wind and relieving vexation. The trace elements such as zinc and selenium contained in it help to fight cancer.
5, snakehead
Invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney.
6, cuttlefish
Has the effects of nourishing liver and kidney, invigorating qi and blood, clearing stomach and removing heat. It is a healthy food for women.
7. Grass carp
It has the function of warming the stomach, calming the liver and expelling the wind, and is a good product for warming the middle warmer and tonifying the deficiency.
8.turbot
Tonify kidney, strengthen yang, nourish skin and enter liver, spleen and kidney. Rich in muscle, high in glial protein, delicious in taste and rich in nutrition, it has a good moisturizing and beautifying effect, and can tonify the kidney, strengthen the brain and help yang to refresh; The method of eating is steaming and stewing, which is also a good material for sashimi. Its fish head, bones, skin and fins can also be used as soup.
9. hairtail
Has the effects of warming stomach, tonifying deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs.
10, eel
Has the functions of benefiting qi, nourishing blood, softening tendons and benefiting bones.
1 1, eel
Entering the three meridians of liver, spleen and kidney has the functions of tonifying deficiency, expelling wind and removing dampness, strengthening bones and muscles, and regulating blood sugar to some extent.
12, loach
Tonify middle energizer, invigorating qi, eliminating dampness, quenching thirst, sobering up, expelling toxin, eliminating hemorrhoid, reducing swelling and protecting liver.
13, rainbow trout
Originated in the mountains and streams of California, USA, they like to live in clear and pollution-free cold water, mainly eating fish and shrimp, and are called torrent warriors. The fish has tender meat, delicious taste, no small spines, no fishy smell, high protein and low fat, and is listed as the top grade green food in the world. Rainbow trout can be made into exotic sashimi, steamed and stewed, or made into shredded fish, braised and smoked fish. It is an excellent health food.
Question 3: What fish is better for fish soup? Crucian carp is the first choice for cooking fish soup. Followed by perch.
Sauerkraut and yellow croaker soup has a unique flavor and is very delicious.
Carp, mullet and salmon are also commonly used as fish soup.
Question 4: Fish and what to cook soup with? The most nutritious fish is very rich in nutrition, and the therapeutic effect should not be underestimated. Moreover, different kinds of fish have different health functions, so they often become the main ingredients of many soups. Mandarin fish and crucian carp are the best fish for soup. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, excellent quality, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients.
What fish is best for soup? What fish soup is delicious and nutritious?
Method for making mandarin fish soup
Production method:
1. Wash the fish, cut it into 4 to 5 pieces, blanch it with boiling water and a little vinegar, take it out and wash it with clear water.
2. Peel and wash the onion and cut it into silk.
3. Wash celery and cut it into shreds.
4. Peel the pickled cucumber, remove the seeds and cut into oblique pieces.
5. Slice the Tricholoma.
6. Heat butter on a built-in fire in the soup pot, add onion, celery and pepper, and stir-fry until half cooked.
7. Add tomato sauce, stir fry a few times, and then turn to low heat.
8. After the red oil comes out, add fish soup and fish pieces, add sour beans, olives, dried mushrooms and pickled cucumbers at the same time, and the soup will boil.
9. Add salt, sugar and monosodium glutamate to taste.
10. When serving the soup, dip the fragrant peach in fennel powder and put it on the soup.
Question 5: What kind of fish can make soup delicious? Fish soup is delicious, mandarin fish and crucian carp are the best soup. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, excellent quality, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients.
Practice: Scale, viscera, wash, put into a pot, add boiled broth to boil, add cooking wine, a little salt and oil, and do not put soy sauce to ensure that the soup is bright and white, and stew until the soup is white.
Personally, I prefer Angsi fish, also called yellow Latin, which is produced along the Yangtze River and inland rivers. It is the best in midsummer, with oval body, flat abdomen, tentacles at the corners of the mouth and tentacles at the lower part of gills, yellow body, smooth and scaleless body surface, body length of 65,438+05-30 cm, light yellow meat, no thorns and extremely delicate. Rich in protein and fat.
Question 6: What kind of fish is best for soup crucian carp soup? Ingredients: Carassius auratus, radish 200g, ginger 1, condensed milk of vegetable fat100ml. Seasoning: chicken powder 1.5 tsp, yellow wine 1 tsp, pepper. Production method: 1. Wash and dry crucian carp, slice ginger and shred white radish; 2. After the pot is hot, pour oil and saute ginger slices, add crucian carp and fry until both sides are golden, then add yellow wine, vegetable fat light milk and appropriate amount of water to continue cooking; 3. Cook on medium heat for about 10 minute, add shredded white radish, cook for 10 minute, and finally add chicken powder and pepper to taste. Tip: when frying fish, dry the fish noodles and belly; Pour in the cold fried fish, and the fish won't stick to the pan. The reason why fish soup is white and fragrant is because the chef added vegetable oil and light milk.
Question 7: What fish is the freshest for cooking soup? How? It is very important to make crucian carp soup for 20 minutes.
The steps are as follows:
Buy two fresh and killed crucian carp of moderate size. When washing, all the fish scales should be washed, and the fish belly should also be washed to avoid the fishy smell of the soup;
After washing, smear appropriate amount of salt on the fish and marinate for ten minutes;
Prepare three shallots, wash them and tie them for later use;
Cut some ginger slices (according to the size and quantity of fish);
Spread ginger juice evenly in the pot (to prevent fish skin from sticking to the pot), pour salad oil and light it;
Don't heat the oil, turn down the fire, gently put the fish into the pot, and add ginger slices to turn up the fire;
Fry until the skin of the fish is slightly golden, and turn the fish gently until it is slightly golden;
In the process of frying, pay attention to turning over the pan to make the fish fry evenly;
Turn off the fire, add cold water until the fish are submerged, add the prepared onion knots, and bring to a boil;
Turn the fish over and cook for another five minutes, add appropriate amount of salt and continue to cook until the soup is milky white;
Add monosodium glutamate and cook for two minutes.
At the same time, prepare the ingredients for eating fish: pour a little vinegar dipped in fish into a bowl, add a little salt, sugar and monosodium glutamate, and stir well.
Put the fish in a big bowl alone, and the crucian carp soup in a soup bowl; Dip the fish in the ingredients and drink the soup immediately.
_, delicious crucian carp soup appears in front of your eyes, and delicious fish. ...
Question 8: What is the best fish soup to drink? What fish soup is delicious and nutritious? Crucian carp soup is the best to drink, and crucian carp soup has high nutritional value;
Practice: 1, first put a little oil in the wok, heat it, add the crucian carp, and fry each side for about 10 second.
2. Add cooking wine, ginger, onion, a little salt and a little water.
3. Pour all the contents of the wok into the soup pot, add appropriate amount of water, bring to a boil over medium heat (you can put a few pieces of tofu according to your personal taste), and simmer for about 1 hour.
4. Add some coriander and sesame oil according to your personal taste.
Question 9: What fish is suitable for soup? How to make soup more delicious
1. When cooking fish soup, boil the water before putting the fish, and the fish soup will taste more delicious. If you add a few drops of milk or a proper amount of beer, the fish soup is white and tender and tastes particularly good.
2. When cooking broth, if the water is boiled before the meat is put, the taste will not feel so fat when eating; If you put the meat in cold water first, and then cook it slowly, the nutrients in the meat will precipitate into the soup and taste particularly fresh.
When cooking vegetable soup, boil the water before putting the vegetables, so as to preserve the nutrients in the vegetables. When cooking soup, thicken it with appropriate amount of water starch to avoid vitamin reduction in the soup.
4. Chicken soup that has just been slaughtered should be put in after the water is boiled; The soup made by salted chicken must be cooked in cold water, and the soup tastes fresher.
The following are
The practice of pickled fish
Ingredients: snakehead/sauerkraut
Production method: 1. Wash the snakehead slices into clamping blades (that is, the two slices are connected without peeling), marinate them with salt/cooking wine/ginger and onion juice, and then add egg starch for sizing!
2. Stir-fry the fish head and bones in the oil pan and add water to stew them into thick soup!
3. Put the starched fish fillets in a 60% hot oil pan until the oil is half-cooked, and then take it out!
4. Put oil in the pan, add ginger/onion/pepper/pepper/star anise/cinnamon and stir fry, and continue to stir fry the cut sauerkraut!
5. Pour the stewed fish soup and sauerkraut into the pot and boil. Now put the sliced fish on it, oil it and boil it!
Key: the fish fillets should not be kept in the pot for too long, so the fish fillets will lose their tenderness!
Fish head tofu soup practice:
Cut the tender tofu into pieces, put it in a bowl and drain the excess water for later use.
Wash the bought fish head, cut it in half and dry it with kitchen paper, otherwise it will easily leak oil in the future.
Pour oil into the pot and heat it. Put the fish head in and fry it. When one side is golden brown, turn it over and fry the other side. After frying both sides, put them in another pot. Heat it, pour it like cooking wine and a little vinegar, turn on a small fire, cover it, and simmer for a while to remove the fishy smell. But don't heat it for too long to avoid drying the pot.
Pour in the right amount of stock (generally there is no stock at home). I made a chicken leg when I was cooking fish. When the fish is fried until the soup is almost cooked, take out the chicken legs and pour them into the fish pot. ) Slice onion, ginger and garlic, add a little cooking wine and vinegar. Boil it. Turn down the fire, cover it and burn it slowly.
It takes about 30 minutes to cook. After the soup is milky white, add shredded bamboo shoots, fungus and cooked mushrooms (after adding fungus and mushrooms, the color of the soup will become darker. If you want to look better, you can leave it alone But I still like these two things very much, adding salt (I think it is better to add salt when the fish soup is almost cooked, so that the umami taste of the fish is easier to come out). Turn the fire to boil, and then simmer for about 5 minutes. If you think there is a little less water, you can add some more water to boil.
Pour in Lycium barbarum and drained tender tofu, and simmer for 2-3 minutes. Sprinkle chicken essence before cooking.
Pan and dish, sprinkle with shallots. If there is coriander, put some coriander, the taste will be fresher.
Question 10: What is the best fish and soup? Live crucian carp soup is delicious.
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