1. shredded radish and crucian carp soup
Radish and crucian carp soup is a kind of slimming soup. Radish has the effects of invigorating spleen and stomach, resolving phlegm and relieving cough. Stewing soup with crucian carp which can replenish qi and blood and warm spleen and stomach is very suitable for everyone to drink in autumn and winter, because 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.
Materials: fresh crucian carp (1, 638g), white radish (1/2), onion (1) and ginger (3 slices).
Seasoning: oil (3 tbsp), concentrated chicken juice (2 tbsp), cooking wine (1 tbsp), salt (1/2 tbsp).
Exercise:
1 Remove scales, gills and internal organs of crucian carp, wash and dry, and make three diagonal cuts on both sides of the fish.
2 white radish peeled and washed, cut into filaments; Cut the onion and peel and slice the ginger.
Heat 3 tbsp oil in the pan, saute ginger slices, add crucian carp and fry until golden brown on both sides. Set aside.
4. Pour 3 bowls of water into the pot, add shredded radish and crucian carp to boil, and simmer for 30 minutes until the soup is milky white.
5 Sprinkle with shallots, add 2 tbsps of concentrated chicken juice, 1 tbsps of cooking wine and 1/2 tbsps of salt, stir well and season. Serve.
2. Crucian carp tofu soup
Ingredients: two crucian carp, one yuan for tofu.
Step 1: The scales and intestines of crucian carp can be removed. This process can be completed by the fish seller, but you still have to wash it yourself when you come back, because the fish seller will not help you clean it up. After washing, apply wine and marinate for 10 minutes.
Step 2: Cut the tofu into pieces, scald it with salt and boiling water for 5 minutes, and then drain it for later use.
Step 3: Put the pot on the fire, add cooking oil, heat the oil, add ginger slices and fry until fragrant, and fry the fish on both sides.
Step 3: add some water, add some onion, add some cooking wine, cover and boil, and simmer for 20 minutes until the fish soup is milky white.
Step 4: Open the pot cover and add salt and tofu. Burn for another five minutes, and that's it. Add chopped green onion and monosodium glutamate into a bowl.
3. Crucian carp casserole
Ingredients: 3 crucian carp, 200g magnolia slices, 2 boxes of boxed tofu, 200g fresh mushrooms.
Seasoning: 50g refined oil, 5g ginger, 5g garlic, 5g onion, 3g pickled pepper, monosodium glutamate 15g, 20g chicken essence, 3g pepper and 20g cooking wine.
Production method:
(1) Slice Magnolia grandiflora into diamonds, box tofu 1: 7, fresh mushrooms 1: 2, wash them and put them in a casserole for later use.
(2) Slice ginger, garlic, onion and soaked red pepper, and cut them into the shape of "horse ears".
(3) Scales, gills and viscera of crucian carp are removed, fried in an oil pan until golden brown, and fished out.
(4) Put the wok on the fire, heat it with oil, add ginger and garlic slices, onion and pickled red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.
4. White soup crucian carp
Materials: 2 live crucian carp (about 500g).
Ingredients: 50 grams of cooked bamboo shoots, 2 5 grams of cooked ham slices and 2 5 grams of water-soaked mushrooms.
Seasoning: 50g Shaoxing wine, 7g refined salt, 2.5g monosodium glutamate, 5g onion 10g ginger slices, 75g cooked lard and cooked chicken oil 10g.
Production technology: 1) Wash the crucian carp and make oblique cross-shaped knife marks on both sides of the fish back.
2) Heat the wok on high fire, scoop in cooked lard, and when it is 40% hot, put the fish in. After frying on both sides, add 750 grams of Shaoxing wine, onion knots, ginger slices and water. After boiling, skim off the floating foam, cover the lid, move to low fire and cook until the soup is milky white (about 8 minutes), then move to high fire and add refined salt, monosodium glutamate and ham.
5. Zucchini yuba crucian carp soup
Ingredients: 1 red melon, 2 yuba, 1 crucian carp, and appropriate amount of onion and ginger.
Exercise:
1. Peel the zucchini and cut into thick shreds. Soak the yuba and break it into small pieces. Cut the onion and slice the ginger.
2. First fry the crucian carp on both sides, add enough water, cover the pot with ginger and cook until the soup is milky white, then add the shredded cucurbit and continue to cook the yuba for a few minutes. When the zucchini becomes soft, add onion and season with salt. This dish is also soup and vegetables. Light and delicious, most suitable for this season.
6. Crucian carp in milk soup
Ingredients: 2 crucian carp (about 500g), 3 cooked hams, bean sprouts 15g, bamboo shoots 15g, 500g white soup, 3 teaspoons of camellia oil, 3g of refined salt, 2g of monosodium glutamate, cooking wine 15g, 2 slices of onion and 2 slices of ginger.
Exercise:
Scales, gills and internal organs of crucian carp were removed, washed, and a herringbone incision was made on both sides of the fish back every 1cm with a knife. Put the wok on high fire and add 1 teaspoon. And half of tea seed oil, until it is 70% cooked, add onion and ginger to stir-fry, add fish to fry both sides, cook with cooking wine for a while, and add 150g white soup and water, 1 spoon. Cover and cook for about 3 minutes until the soup is white and thick, and turn to medium.