The secret of crucian carp soup milk white, add 2 more on the line, fragrant and delicious, nutritious and delicious nourishing cold
Crucian carp soup has a high nutritional value, rich in protein, calcium, can supplement nutrition, improve resistance, but also healthy spleen and appetizer, warm in the blood, is very suitable for winter a delicacy.
It's easy to do, but it's not easy to stew a pot of milky crucian carp soup.
Why is it that some people stew crucian carp soup black and not white at all? The fishy smell is also relatively large, the taste is weak, what is the reason? The method is wrong. Today I will share with you a crucian carp soup that I often make, master a few skills, to ensure that the soup color is milky white, the aroma is strong, especially delicious, and it also increases nutrition.
It's [poached egg crucian carp soup], why boil poached eggs and crucian carp together? Many people don't know it yet, so let's take a look at it with me.
Prepare fresh crucian carp, eggs, chives, ginger, salt, white pepper and chopped coriander.
【Directions】
1, buy two fresh crucian carp, now supermarkets, vegetable markets are providing fish killing services, go home with clean water to rinse. But after going home, I still have to check carefully, once I bought the fish, the gills did not go clean, but also had to do it yourself, and then see if there are any fish scales that have not been scraped clean, and drained after processing.
2, use a knife to hit the cross flower knife on both sides of the fish body, so that it is easier to taste, and then shoot a thin layer of starch on the surface.
3, take a few eggs, pour some lard into the pot, heat and beat the eggs in turn, do not get too close, otherwise they will stick together. It can be fried on one side or on both sides, and the poached egg is set and served.
4, leave the bottom oil in the pot, after heating, put the crucian carp into the pot, turn on the low heat and fry slowly for a while, gently shake the pot after one side is shaped, the crucian carp slides to explain the non-stick pan, use the spatula to turn over the noodles to continue frying, fry until both sides are golden, add ginger slices, cooking wine to fishy, pour in enough boiling water, add some green onions, and then put in the fried poached eggs.
5: Cook on high heat for 15 minutes, after the crucian carp soup turns white, pick out the shallots and ginger slices, add an appropriate amount of salt and white pepper, continue to cook for 2 minutes, you can put it out.
6, sprinkle with green onion, chopped coriander, a pot of nutritious poached egg crucian carp soup is ready, the taste is particularly delicious.
【Tips for making crucian carp soup】
Crucian carp soup has 2 key techniques, one is how to fry and the other is how to cook.
1, when frying crucian carp, the most common problem encountered is the sticky pan, how to make the fish non-stick pan? Don't fry directly, remember 2 points, that is, pat starch, hot pan cold oil.
After the starch encounters hot oil, it quickly becomes brittle, forming a hard protective layer on the surface, and the fish skin will not come into contact with the pan, and it will naturally not stick to the pan. In addition, use a hot pan to cool the oil, if the oil temperature is particularly high, the starch will quickly become scorched, or easy to stick to the pan.
2, crucian carp soup color is not white, clear soup is not thick enough, or remember 2 points, fry with lard, add poached eggs.
The reason why the fish soup turns white is that the protein and fat have an emulsification reaction before they become milky white. As long as the content of protein and fat is increased, the fish soup can quickly turn white, so adding lard and poached eggs can stew the milky white fish soup and increase nutrition. And lard has a natural flavor, which makes the fish soup rich in flavor. In addition to poached eggs, you can also add tofu.
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