Teach you to cook two home-cooked fish soups.

Carassius auratus radish soup:

1. Wash and shred radish.

Cleaning crucian carp

3. Add a little oil to the pot and heat it to 80% heat. Add ginger slices and shallots and stir-fry until fragrant.

4. Add crucian carp and fry on both sides until slightly yellow.

5. Cook cooking wine and add water to crucian carp.

6. Cover the pot and simmer 10 minutes.

7. Add shredded radish, open the lid and continue to cook on low heat.

8. Cook until the soup is milky white, add salt, cook for another three minutes, and then add the right amount of chicken essence or monosodium glutamate.

9. Sprinkle some chopped green onion or coriander in the soup after cooking.

Precautions:

1, the black film in the belly of crucian carp must be removed, otherwise the fish tastes a little bitter and affects the color of the soup.

2. Cook the soup after the crucian carp is fried, and the soup will easily turn milky white. This is the secret of milky white fish soup, remember.

I fry fish in a non-stick pan, and I'm not afraid of breaking the skin. If I don't use a non-stick pan, I can wipe the pan with ginger in advance to prevent it from sticking. When frying fish, heat the oil before putting the fish, and turn the fish as little as possible until the skin of the fish turns yellow.

4. After the shredded radish is put in, it is necessary to open the pot cover and cook on a big fire to let the spicy taste in the radish run away.

You can put some pepper after you like spicy food.

There is a folk saying in our country called "winter crucian carp and summer carp", which means that crucian carp is delicious in winter, and radish is more and more fresh and sweet as the temperature turns cold. It is said that "autumn and winter radishes compete with ginseng", which means it is good to eat more radishes in winter. The soup of shredded radish and crucian carp with these two ingredients is appetizing and nutritious food. Radish has the effects of strengthening the spleen and stomach, resolving phlegm and relieving cough, and crucian carp can replenish qi and blood and warm the spleen and stomach. Stew the soup together, which is very suitable for autumn and winter, because the radish and crucian carp soup can not only reduce phlegm and cough, stimulate appetite and digestion, reduce fat and lose weight, but also improve human immunity and prevent colds. Therefore, it is especially suitable for eating when the air quality in winter is not very good, dry and easy to catch a cold.

Radish is a kind of food with extremely low calorie and rich in plant cellulose. Although crucian carp is a warm food, its calories are very low. Girls who love beauty and are afraid of being fat can rest assured to eat more radish and crucian carp soup, not only without worrying about gaining weight, but also with the effect of reducing fat and slimming!

Fish head tofu soup:

material

A fat fish head, a piece of tofu, a spoonful of cooking wine, a proper amount of onion and ginger, a proper amount of salt and pepper.

working methods

1. Wash and drain the fish head. Cut tofu into pieces

2. Heat the wok, add the onion and ginger, stir-fry until fragrant, add the fish head and fry until both sides are brown. When boiling water overflows the fish head, boil it with strong fire, skim off the floating foam, add a spoonful of cooking wine to boil, add tofu to boil, turn the soup into milky white with medium and small fire, add salt to taste, and add pepper and green garlic leaves when taking out.

Matters needing attention

Cooking method is similar to crucian carp radish soup.