Summer is coming, our family table is always indispensable to this radish crucian carp soup, we stew this soup at home, the method is simple, just need to pay attention to 3 points can boil out a pot of milky white fish soup, many people stew fish soup, are the fish washed after the direct pot stew, so that the stewed fish soup is not only not fragrant, but there will be a fishy smell, there are people in the stew fish soup when putting some spices and spices, think that the more put the better, such a practice is really a big mistake.
Carrot yam crucian carp soup
The most common is crucian carp tofu soup, today with you to share radish yam crucian carp soup, so collocated, rich and delicious, very sweet, carrots contain plant fibers, can strengthen the peristalsis of the intestine, help laxative. Crucian carp crucian carp meat is tender, containing a lot of iron, calcium, phosphorus and other minerals, healthy spleen and stomach, water and swelling, yam effect and both vegetables, help to strengthen the spleen and stomach, these three good ingredients combined boiling soup, very delicious unclogging the stomach. The key three steps to boiling crucian carp soup are: one is to fry the crucian carp until it is slightly yellow on both sides, the other is to add boiling water to boil the soup, and the third is to cook the fish soup 10 minutes before the fire must be fierce. Friends who like it will know it when they look down
Ingredients: 1 crucian carp, 1 carrot, yam, ginger slices, salt
The first step: crucian carp clean, fish scales scraped first, especially the black film in the stomach, must be completely removed, and then rinse several times, this substance will be very bitter to eat, and then use kitchen paper towels to dry the surface of the water reserve, on the surface of the crucian carp obliquely cut a few knives, ginger slices for later.
Step 2: Peel the yam and cut into hob pieces, carrots cut into hob pieces for later
Step 3: Pour oil into the pan, the oil temperature is 60% hot, add ginger slices Crucian carp began to fry slowly, one side fried until it was hard and stiff, turn over a noodle to fry the other side, fry both sides until browned, you can fry the older one appropriately, so that the fat is sucked out more thoroughly, and the fish soup is whiter. (Key first step: Frying the fish This step is very important, before releasing the water, first use oil to fry both sides of the fish, it is easier to make the soup thicker, whiter and more fragrant)
Step 4: Take a casserole pot to add boiling water not more than one-third of the crucian carp, the whole heat for ten minutes, let the water boil, the emulsification effect is the best (key step two: stew first fierce fire and then medium heat to make the soup white important step, key third step: add boiling water stew soup) water add more, add enough at one time, do not add water later, and then add water Taste will change.
<h1 class="pgc-h-arrow-right" > the pot under cold water or hot water when stewing fish soup? Many people are not clear, to explain to you</h1>
A: The fish is very hot when frying, when we stew the fish soup, if you pour it directly with cold water, it will make the meat of the fish become loose, and at the same time, it may have a fishy smell. Moreover, the surface layer of fish meat will shrink, which is not conducive to the distribution of nutrients in the fish meat.
B: Hot water Fish soup stewed with hot water is different, because the fish meat after encountering hot water. The proteins and the like will coagulate, and the fish will not spread out so easily. The nutrients are not lost while in hot water. It can also be simmered with de-fishy ingredients. The taste will be more mellow, more nutritious and richer.
Step 5: After 10 minutes, add yam and carrots to low heat and simmer for 20 minutes, add salt to taste, a pot of milk white milk white carrot yam crucian carp soup will be stewed, milk white fragrant crucian carp soup is so simple, master the key points, you can also easily get it
Such stewed crucian carp soup is whiter than milk, there is no fishy taste at all, the taste is strong and super delicious, very sweet, like to drink fish soup must try this method, and it is very suitable for a family to drink, dredge the stomach.
Have your friends ever drunk such stewed crucian carp soup? What do you think crucian carp stew is better? For this fish soup what a different view is welcome to leave a message.
<h1 class="pgc-h-arrow-right" > my work lunch tip:</h1>
1, when stewing fish, you must add enough boiling water at one time, if you really burn out the soup in the middle, you should add boiled water, do not add cold water
2, stewed fish soup is directly added water is wrong, must first put the fish into the oil on both sides of the frying, less than this step of the fish soup will not be fragrant nor fragrant, and the fishy taste is also very large, so whether it is crucian carp or other fish soup, when doing must pay attention to not to put water first.
[This article is original by my working lunch, it is strictly forbidden to steal pictures, plagiarism must be investigated]
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