If people don't eat well, they can't think well, love well, and rest well. Hello everyone, welcome to the junbao kitchen, today's sharing is: stewed crucian carp do not pay attention to these details, no wonder the fish soup is not fresh and fishy, teach you the correct method, soup white juice fresh.
These days there have been successive torrential rains. The weather suddenly cooled, and the appetite improved. River water lake water rise, yesterday home, passing by the river, actually picked up two crucian carp, today with tofu and these two crucian carp, make a crucian carp soup to drink, crucian carp soup is good to drink there are tricks, remember these three points, soup fresh milk white non-stick pan, nutritious appetite.
Crucian carp soup is rich in nutrition, can enhance the body's resistance, is a common soup dish in home cooking, many people like to drink, but do it themselves, always feel almost meaningless, always can not do the restaurant as thick milk white, sometimes fishy smell, in fact, are not noticing some tips, the production method is not right caused. Stewed crucian carp does not pay attention to these details, no wonder the fish soup is not fresh and fishy, teach you the correct method, the soup white juice fresh. The following is a share of crucian carp soup delicious recipe, like friends can see it.
【Ingredients required】Crucian carp, green onion, white green onion, ginger slices, salt, tofu, cooking oil, lard, cooking wine, Xianglai.
【Specific steps】
Step 1, after the crucian carp is cleaned, scrape off the surface scales, remove the fish viscera, especially the internal black film, not only unhygienic, but also with a very heavy fishy smell, clean again, remove the surface and internal blood.
Step 2, the processed crucian carp, cut two knives on the back ridge, convenient for flavor, cut a little green onion, white onion, ginger slices for later, add a spoonful of salt to boiling water, cut the old tofu into pieces, soak in water for 15 minutes to remove the bean smell.
Step 3, start the pot to burn the oil, slide the pot, pour out the oil and then pour in the cold oil, add a small spoonful of salt, put the processed crucian carp into the pot over medium heat, fry until one side is fixed, then turn the other side to fry, golden brown on both sides, then add ginger slices and garlic slices, pour in the boiling water that has not been over the crucian carp, add a spoonful of lard, an appropriate amount of cooking wine to fishy, a spoonful of edible salt into a bottom flavor. Bring the water to a boil over high heat and simmer over low heat for about 20 minutes.
Step 4, when the time is up, put the drained tofu into the pot, cover the pot and simmer for another 8 minutes, add a little less MSG to freshen up. Step 5: Sprinkle a little green onion or incense on a plate and drizzle with sesame oil.
Two more sentences:
(1) Before the crucian carp is cooked, cut two knives on the back of the fish, which is easier to taste and the fish juice is easier to boil.
(2) After paddling the pan, add cold oil and salt, it is not easy to stick to the pan when frying fish, and then turn the surface after setting, which can keep the fish body intact.
(3) Fish soup milk white know-how, cook the soup first, is conducive to fat, more thorough suction, lard addition, but also conducive to the suction of fat, adding boiling water can make the fat quickly emulsified, cold water will make the fat quickly coagulated, is not conducive to emulsification, small fire slow boiling is also the key.
(4) The fish soup itself is full of umami, do not add too many spices, the original taste is the essence of drinking fish soup.
The above is the crucian carp soup shared today is a delicious method, the secret of the thick crucian carp soup, that is, before the pot to fry, add boiling water to simmer over low heat, add a little lard, promote oil emulsification, like to drink crucian carp soup friends, you can follow this method, stewed crucian carp soup, soup delicious, delicious and nutritious, free may wish to try at home Oh. Crucian carp soup is delicious and has a knack, remember these three points, the soup is fresh and milky white non-stick pan, nutritious and appetizing.