The remaining fish bones are used to make soup. Fish is a common ingredient in our life, and many people like to eat it. High nutritional value and many kinds. Different methods also have different flavors and are deeply loved by the public. The fish bones below are used to make soup.
The remaining fish bones are used to make soup. 1 Cut the tofu into thick slices, not too thin to avoid stewing. The remaining fish skulls can't be wasted. Chop off the fish tail fin, then chop up the fish spine and the fish head.
Cut an onion into sections and slice it with ginger. Onion and ginger are mainly used to remove fishy smell, then clean fish bones, and then control water.
Heat the pot, pour it into the vegetable oil pot, pour it out after the oil is hot, sprinkle with salt and add tofu.
Add lubricating oil to the hot pot and sprinkle salt to prevent the tofu from sticking to the pot, and shake the pot to make the tofu evenly heated.
Many people are afraid of sticking to the pot when frying tofu. Cooking the pot with hot lubricating oil can avoid sticking to the pot. After frying inside, turn it over, and after frying on both sides on the other side, pour it out to control the oil. Heat the pan and add a spoonful of cooking oil.
Sprinkle a little salt on it and add fish pieces to control the water content. The method of frying tofu is the same.
If the method of cleaning oil can also avoid sticking to the pot and frying fish pieces, it is to replenish oil for the fish pieces, which is also the guarantee of thick soup, and to pour out the fish pieces to control the oil.
Pour in onion ginger and add a spoonful of lard. After the lard melts, add a little flour and fry it into flour oil, then add water and salt.
After the water is boiled, add the fish pieces and tofu, and then boil for five minutes. At this time, the soup will become thick and white, and it can be seasoned now.
I didn't add enough salt just now. Add a little more, add chicken essence, monosodium glutamate, sugar and pepper. You can cook for another five minutes without seasoning at the back.
Ok, fish bone tofu soup is ready. It smells good.
The remaining fish bones are used for soup. 2 How to make fish soup? How to make fish soup delicious?
Materials for making fish soup
Usually, to make fish soup at home, you need to prepare three or four small crucian carp, a proper amount of tender tofu and seasonings such as ginger, garlic, salt, coriander and onion.
Specific steps of cooking fish soup
1: Wash crucian carp, remove scales, viscera and gills on the surface, then wash it with clear water, and then control the water to dry for later use.
2. Put the oil in the wok, heat it, put the chopped garlic slices and ginger slices into the wok to stir-fry the fragrance, then put the crucian carp into the wok, turn off the fire and fry it slowly. After the surface turns yellow, add a proper amount of water and turn to medium heat for slow stew.
3. Cut the prepared tofu into small pieces at this time. Fifteen minutes later, put the tofu in the pot and stew it with the fish. Then stew for about five minutes, then add salt, coriander and chopped green onion. After mixing, directly out of the pot, milky white attractive fish soup is ready.
If you want to make the fish soup delicious, you must pay attention to remove the black film on the fish belly when handling the fish. In addition, when frying fish in the pot, you must first add garlic and ginger, otherwise it will easily stick to the pot, and then you can't turn it back and forth when frying fish. Be sure to wait until it is golden, so that the fried fish will not break the skin and the fish soup will taste better.
Mandarin fish and mandarin fish are very popular aquatic fish in life, with tender meat and rich nutrition, which can nourish and strengthen the body after eating. From the appearance, these two kinds of fish are also very similar. So what's the difference between mandarin fish and mandarin fish? Next, I will introduce it in detail, so that everyone can understand the difference between mandarin fish and mandarin fish.
The difference between mandarin fish and mandarin fish
There is no obvious difference between mandarin fish and mandarin fish, because they are basically the same kind of fish, but people in different regions have different names. Siniperca chuatsi is the scientific name of this kind of fish, and Siniperca chuatsi is an alias for convenience, which is the only difference between them.
The benefits of eating mandarin fish
1: nourishing and strengthening the body
Nourishing and strengthening the body is an important benefit for people to eat mandarin fish, because mandarin fish is rich in high-quality protein and amino acids, and also contains a variety of minerals and trace elements beneficial to the human body. After being absorbed by the human body, these substances can replenish qi, improve the function of multiple organs and relieve physical weakness.
2. Brain and intelligence
Mandarin fish is also rich in phospholipids, which is an important substance that can directly act on the human brain. It can nourish cranial nerves, improve brain function, promote intellectual development and enhance memory. Regular consumption can enhance brain intelligence, improve brain function, and prevent memory loss and Alzheimer's disease.
Step 3 tonify qi and blood
For the relief of qi and blood, the loss of human qi and blood is one of the important benefits of eating mandarin fish. It can enhance the hematopoietic function of human body, prevent and relieve anemia, and keep human body rosy and healthy. In addition, it can strengthen the spleen and stomach, and relieve flatulence, gastrorrhagia and gastric ulcer.
After reading the specific introduction of mandarin fish and mandarin fish, we can know that the difference between mandarin fish and mandarin fish is not obvious. They are all the same fish with different names, and they have a particularly good nourishing effect, which is suitable for people to eat often. However, people with liver and kidney dysfunction and scabies are not suitable for eating mandarin fish.
The remaining fish bones are used to make soup.
Perch soup is a kind of delicious soup, which takes perch and Ligustrum lucidum as raw materials and pepper, monosodium glutamate and salt as seasonings. This dish is made by pouring ingredients into a pot and stewing.
Efficacy and function of perch soup
Generally suitable for stewing! We have a local proverb! If the operation is opened, the wound of perch will heal quickly! Perch contains protein, fat, carbohydrates and other nutrients, and also contains vitamin B.
Nicotinic acid and trace vitamin B.
1, phosphorus, iron and other substances.
Perch can tonify liver and kidney, strengthen spleen and stomach, eliminate phlegm and relieve cough, and has a good nourishing effect on people with liver and kidney deficiency. It can also treat fetal movement and postpartum hypogalactia.
Expectant mothers and postpartum women eat perch, which can not only supplement the body, but also lead to obesity due to overnutrition.
In addition, the blood of perch contains more copper, which is an indispensable mineral to maintain the normal function of human nervous system and participate in the metabolism of various substances.
What effect does Huangqi Perch Soup have?
Huangqi crucian carp soup material: fresh crucian carp 250g, Huangqi 5g. Seasoning: sliced onion and ginger, 8g of salt, 5g of cooking wine/kloc-0, a little monosodium glutamate and pepper. Exercise:
1. Slaughter the crucian carp for later use.
2. Put the pot on the fire, pour the oil and heat it, add the onion, ginger slices, crucian carp and cooking wine to stir fry until fragrant, then add about 750g of water, add astragalus root to stew until the fish is soft and rotten, and finally add salt, monosodium glutamate and pepper to taste. Chef's trick: wipe the pot with ginger slices before frying fish, so it is not easy to stick to the pot. The nutritionist reminded that this soup is low in fat and high in protein, and has the functions of benefiting qi and nourishing yin, beauty and fitness. Drinking this soup often has the effect of slimming. Astragalus membranaceus is slightly warm and sweet, and has the effects of tonifying deficiency, benefiting qi and stopping sweating. Suitable for people with deficiency of both qi and blood, shortness of breath, fatigue, superficial deficiency, easy to catch a cold and spontaneous sweating.
Experience of housewives: when buying crucian carp, choose fish with smooth and tidy body, no disease spots and no scales falling off, and don't buy dead fish.