Ingredients: fish soup, dried noodles
The key to making a delicious noodle soup is to make a good fish soup. What fish do you use to make fish soup? You can choose small fish, fish head, crucian carp and miscellaneous fish. It is best to choose wild fresh fish, with unlimited varieties and less thorns. The fish soup is more delicious, healthy and nutritious.
Today, the method of making fish soup with small fish is introduced: 1. First, the fish should be treated, scaled, bled, taken out and washed, and dried in water for later use;
2. Put oil in the pot, put onions, ginger and garlic in the pot, then fry the processed fish for a while, pour in water, and boil over high fire; In fact, it is ok not to fry, but the soup finally made is a little black, not the milky white fried.
3, turn to a small fire and simmer slowly; In fact, this step is also very important, which determines the taste of soup. The stewing time can be long or short, and there is no certain time limit.
Fish soup is ready, and then you can make fish soup noodles:
According to the ingredients, you can make vegetable egg fish soup noodles, tomato egg fish soup noodles, potato egg fish soup noodles, coriander fish soup noodles, radish tofu fish soup noodles and so on.
Noodles can be dried noodles or handmade noodles.
First, put the noodles in boiling water and cook them until they are half cooked, then take them out and control the water for later use;
Make two poached eggs;
Finally, boil the fish soup and put it in the cooked noodles. Add vegetables and cook. Sprinkle some parsley and pepper.
Some experience summary;
1. Before cooking the fish soup, fry the fish in the oil pan, which can not only ensure the umami taste of the fish soup, but also remove the fishy smell and make the fish soup whiter;
2. Replacing boiled fish soup with broth is also one of the skills to make fish soup whiter and fresher.
3. Pleurotus eryngii and cucumber can be added to the soup, and mushrooms have the function of enhancing fragrance and refreshing;
4. Make fish soup with cold water and add enough water at a time. If you add water halfway, it will dilute the flavor of the original juice;
5. First, fry the fish head and tail in the oil until golden brown. Take out the fish head and split it in the middle with a knife, then put the soup. The essence of fish lies in its brain. Stir-fry the fish head first to avoid the loss of fish brain fluid when frying. Then put the chopped fish head into the pot and "top" the fish brain with fire, which can make the soup delicious and nutritious.