Introduction: Crucian carp soup is really enjoyable, no slag and no thorn soup color milk white, delicious and not greasy, children drink with confidence. How to make crucian carp soup? Teach you the new way, the soup is as thick as milk and delicious, and you don't have to worry about fish bones
Not long ago, a friend asked Yue Yue, when making fish soup, which kind of fish is the most delicious, the answer is crucian carp, what is the answer in your mind? Crucian carp meat is tender, meat nutritional value is very high, each 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a large number of calcium, phosphorus, iron and other minerals, and mild nourishment, often eaten, can supplement nutrition, enhance disease resistance. Crucian carp can be said to be an ingredient suitable for all ages.
Crucian carp on the market is sold all year round, the price is generally between 10-12 yuan, is an economical edible fish, can be called cheap, if it is a wild crucian carp, then it is more expensive, crucian carp in the fat content is less, so it is tender and not fatty to eat, which is also a reason why people love, the only deficiency is that the fish has too many spines, and you have to be particularly careful when eating.
Crucian carp eating a variety of ways, can be braised, can be dry boiled, can be steamed, can also cook soup, in these ways of eating, to count the boiled soup is the most popular, well-done crucian carp soup is not only milky white soup, flavor fragrant soup fresh, but also has a strong tonic effect, especially suitable for seasonal cooling to eat.
So how to make crucian carp soup to be delicious? Yue Yue today to share with you a new method of crucian carp soup, no slag and no thorns after the pot, the soup color is milky white, after the entrance is delicious and not greasy, drinking is really enjoyable, even if it is for children to drink, do not worry about there will be fish bones, especially assured.
This time the crucian carp soup has tofu with water, kelp, seafood mushrooms, the taste can be said to be fresh and fresh, let people drink a bowl and want to drink another bowl, eat vegetables and drink soup, happiness burst. If you also like crucian carp soup, you may wish to try this method.
Recipe name: 【Crucian carp tofu kelp soup】
Preparation materials: crucian carp 500 g, water tofu 100 g,
Auxiliary materials: 100 grams of kelp, 80 grams of seafood mushrooms, green onion and ginger to taste
Production method: (The details that need to be paid attention to in the production process have been summarized at the end, don't miss it)
[First step]: This crucian carp in the buying time, has been let the boss clean up, to scale the abdomen and then changed the flower knife, after bringing back half of the chop to the stray cat, so we today's fish soup of crucian carp actually only used half a fish, put oil in the pot, when making crucian carp soup I like to use lard to fry, first burn the pot until boiling, pour lard, and then put the crucian carp that controls the dry water into the pot into a medium-low heat, slowly fry until both sides are golden.
【Step 2】: Add the shallot ginger and add a little more water, boil on high heat, this step is quite important, (crucian carp is not fried directly to cook the soup, the soup color is a little black, not after frying and then stewed milky white. The soup cooked over high heat is white and delicious.
Cook for about 10 minutes before rolling out the fish with a rolling pin to separate the meat and bones. Next, take a colander and filter the fish soup so that you can filter out all the residue and bones.
【Step 3】: Pour the fish soup into a casserole dish, add seafood mushrooms, kelp and tofu cut into small cubes,
Continue simmering for 10 minutes. When the time comes, you only need to add a little salt to taste, sprinkle with green onions and serve, so that the stewed fish soup is extremely delicious.
Yue Yue production carefully: (Precautions)
After the crucian carp is descaled and washed, put some rice wine or cooking wine into the basin and leave it evenly for 10 minutes, which will help remove the fishy smell of the fish and make the fish delicious.
Another way is to soak the washed fish in milk, which can also be removed from fishy and freshened, but this method is a bit expensive and not feasible.
Conclusion: Crucian carp soup is really enjoyable, not only no slag and no thorns, but also the soup color is milky white, the taste is delicious and not greasy, and the children are very assured to drink!
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