Autumn paste autumn fat, has always advocated that everyone should eat more high-protein meat, just like lamb, beef, pork, fish these daily meat, and among them, fish is worth eating more in autumn, because the rich nutritional value of fish and meat tenderness, more suitable for children and the elderly to eat, easier to absorb.
In particular, fish meat contains a large number of calcium, magnesium, iron, phosphorus and other trace elements, the unsaturated fatty acids contained in it are also higher than various poultry meats, different fish species, but also rich in DHA and other nutrients that are quite beneficial to brain development, but what fish is suitable for eating in autumn, there is also a certain amount of attention.
Here, I recommend that you eat more crucian carp, because eating crucian carp in autumn is more delicious and nutritious than the tender and smooth sea bass and cheap grass carp.
The reason is that crucian carp in the autumn is the most fattening time, there are nutritional data statistics, on average 100 grams of crucian carp meat, it contains up to 19.5 grams of protein, in addition to rich in vitamin A, calcium and other nutrients, the tenderness of the meat is much better than grass carp, easier to absorb and digest, the only drawback, may be more thorns, eat troublesome.
And crucian carp is also the most suitable for stewing, so eat fish in autumn, sea bass, grass carp are not as good as eating crucian carp! The stewed fish soup is particularly fresh, the spleen is also moist, the fish soup is stewed to a milky white soup color, the taste is fresh and greasy, and the belly under a bowl is very comfortable.
So what is the preparation step when tofu stew crucian carp soup? How to get fish out of the fish and how to quickly stew the creamy soup color? These are very elaborate on the operation steps, and the specific methods are explained in detail below the fawn.
Tofu stewed crucian carp soup & material list
【Ingredients】: Fresh crucian carp, tofu
【Accessories】: ginger, green onion, white peppercorns
【Seasoning】: salt, chicken essence
Production process:
Step 1| first of all, the crucian carp should be slaughtered and disposed of, in order to be able to get rid of the fishy smell of the crucian carp, we must do the following 3 operation steps:
1) Scrape off the black film covered by the inner cavity of the fish, which is the place where freshwater fish are most likely to carry heavy fishy smell.
2) The mucus outside the fish skin and the fish water in the inner cavity of the fish should be thoroughly washed, and the water should be sucked dry to reduce the fishy smell.
3) After the crucian carp is processed and the two-sided flowering knife is pickled, it is simply used with ginger slices, cooking wine, and white pepper.
Step 2| after the crucian carp is processed and marinated, you can start the stew, before stewing the crucian carp must first be fried in the pan, first use ginger slices on the bottom of the pan to play an anti-stick effect, pour the oil to heat, and then put the crucian carp into the pot lightly, low heat and slow fry until the crucian carp on both sides of the golden brown slightly charred.
Step 3| after frying the crucian carp, start pouring enough boiling water into it, and add ginger slices, green onion knots and an appropriate amount of white pepper grains, simmer on high heat, and then continue to simmer for 8 to 10 minutes, as long as the crucian carp is fried thoroughly, and then there is such a time to stew, the crucian carp soup can show a pale white soup color.
Step 4| after the fish soup is creamy white, start to add tender tofu pieces, change to medium-low heat and continue to simmer for 5 to 8 minutes, then open the pot under the salt and chicken essence seasoning, sprinkle with green onions and coriander to spice up, tofu stew crucian carp soup is stewed, eat and drink soup, quite delicious.
Tofu stew crucian carp soup quickly stewed milk white soup color technique
1, first fry the fish through, want to make the fish soup milky white, the first condition must be to first cut the crucian carp skin and fish meat through, so that the protein in the fish can be quickly released through the later stew, so that the fish soup is milky.
2, add boiling water stew, stew crucian carp soup must not use cold water, if the use of cold water stew fish soup, will make the crucian carp originally ready to release the protein and other nutrients because of the cold and solidification, not only is it difficult to stew the fish soup out of the milk white soup color, and the fish soup taste is not fresh at all, only heated water or boiling water stew, let the crucian carp continue to heat, let the rich nutrients quickly released into the soup and integrated, in order to quickly stew out the milk white soup color.
3, first boil on high heat, and then simmer on low heat, add boiling water to start simmering, the beginning of a period of time to maintain a high heat to cook, let the fish continue to be heated, so that the rich protein is fully overflowing, soon can cook a good looking milk soup, which corresponds to a cooking saying "small fire out of the clear soup, high fire out of the white soup", and then add other ingredients and then change the low heat to slow simmer.
Fawn has something to say:
Eat fish in autumn, sea bass, grass carp are not as good as eating crucian carp! Stewed fish soup is particularly fresh, healthy spleen and moist, thanks to the rich tonic effect of crucian carp, rich nutritional value and moisturizing effect, which is grass carp, perch and other fish can not be compared, and stewed fish soup, with crucian carp stew is the most appropriate, soup taste fresh and greasy, especially suitable for young and old people to drink, autumn supplementation, improve immunity.
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