Fish soup should be white and thick and milky white, with the same bottom surface. If you eat fresh and fat, just do these five things:
1. You should choose ingredients and seasonings rich in white juice, such as bacon, tender fish, pickles, cooked belly, meat balls , salt, winter melon, yellow sprouts , radish , etc. This is the basis for making the soup milky white.
2. Wash the pot and use clean lard and soybean oil to prevent the soup from being white enough.
3. Generally, add stewed oil to the soup to let the oil roll in the soup to make the soup whiter and thicker.
4. The ingredients for milky white soup soup should be tender and fresh. If fish should be used, fresh, because the seasonings are not easy to remove the fishy smell during cooking.
5. When cooking, the soup should be rolled until thick and then moved to medium heat to simmer the ingredients. Because the soup is thick and thick, various seasonings (including stewing oil) have been rolled together, and the raw materials absorb a variety of flavors during stewing to improve quality.
Snow vegetable soup yellow croaker
soup is milky white, rich in fertilizer, mellow, fresh in taste, the bottom surface is the same, the fish is fresh and tender, and the pickles are crisp, fresh and tender.
Ingredients 9
3 41 yellow croaker html (about 1 jin) 15 grams of pickled stew, 2 slices of ginger, 1 scallion knot, 2 jin of white soup, 15 grams of salt, 25 grams of bamboo shoots, 75 grams of clear lard, 15 grams of rice wine,
Preliminary processing
(1) Use a knife to scratch a few knife marks on both sides of the thick meat on the back of the yellow croaker (to promote the cooked quickly, but it should not be too deep to avoid the fish meat breaking when burned).
(2) Take the stem of pickles and cut it into pieces about 4 cm long.
Cooking method
Step on high heat and heat it on high heat. After slipping the pan, add 50 grams of lard and cook until 70% heat. Put in the slices of ginger and swell slightly (so that the oil contains ginger), push in both sides of the yellow croaker and fry it briefly, add the rice wine, cover and simmer (so that the wine smell runs into the fish to relieve the fishy smell), then add white soup, salt, MSG, and green onion, cover and roll until the soup is white and thick, move to medium heat for about 7 to 8 minutes, simmer until the fish eyeballs are white and the shoulders are slightly dissipated (commonly known as collapsed shoulders), put back the heat, add 5 cents of bamboo shoots, pickles, and lard, roll until the soup is milky white, and when the bottom surface is the same, then put the fish head on a spoon and put it in a bowl.
Tips
①If the fish is too crispy, it should not be rolled again. Use a colander to remove it and put it in a bowl. Place the remaining soup on high heat and roll it on milky white (the fish crispy indicates poor quality, the fish meat has a weak flavor, and is not tender, and life is good).
② If you do not add pickles, you can add other ingredients instead.
milk soup crucian carp
soup is milky white, thick, fresh and mellow, crucian carp is fresh and tender, and red and green contrasts.
Ingredients
1 crucian carp (about 1 jin)
cooked ham 3 slices, 1 green onion knot, 2 grams of MSG
bean seedlings a little, 15 grams of rice wine, 500 grams of white soup
0 bamboo shoot slices 25 grams, 1 slice of ginger, 50 grams of lard
preliminary processing
1) Use a knife to cut out herringbone knife marks every 8 cm wide on the back of the fish.
2) Put the fish in a boiling pot and blanch it out, and blanch the blood and mucus on the skin and head, and you can also remove the fishy smell.
(4) Cooking method
set a wok on a high heat, add 5 cents of clean lard, cook until 7
is 0. Add onion and ginger to exhale the fragrance, push in the crucian carp and fry it briefly, turn over, add the wine and simmer, then add 1 jin of white soup, 3 liang of cold water (the purpose of putting cold water is good to be shiny and relieve fishy), and 5 cents of lard, cover the pot and roll for about 3 minutes, make the soup white and thick, and simmer for 3 minutes, simmer until the fish eyes are protruding and white wood color (prove it is cooked), add bamboo shoots, salt, and MSG, and turn back to the high heat and roll until the soup is milky white and the bottom surface is the same. Add the bean seedlings and roll off the onion and ginger, and put them out of the pot to put them in a bowl. Place the bamboo shoots and hams in line with each other on the fish, and place the bean seedlings on both sides.
tips
milk soup pond fish, big soup mandarin fish , milk soup bream, etc. cooking methods are the same as above .
soup is milky white, rich in fertilizer and mellow, rich in ingredients, fresh and hot.
soup, three fresh
ingredients
fish balls 4, cooked pork feet claw blocks 100 grams, abalone 100 grams, meat skin 100 grams, sea cucumber (water-floating) 50 grams, cooked chicken nuggets 50 grams meat balls 4, belly slices 50 grams, salt 2 grams lard 75 grams yellow wine 15 grams, white soup 2 jin, MSG, MSG 3 grams of
Cooking method
Wash the wok, add 1 tael of white soup, ingredients, rice wine, salt, lard and MSG, put the heat on the pot, cover the pot, roll until the soup is white, move to medium heat to simmer and heat the ingredients, turn back to high heat and roll until the soup is white, the bottom surface is the same, add 15 grams of lard and mix, and put it out of the pot and put it in a bowl.
Tips
①Three fresh ones are fresh fish, fresh poultry, and fresh meat. There are also many ingredients, but they should all be clinker, mainly cooked ingredients.
②Sanqing is all clinker, so there is no need to stew more when cooking, but you can roll more to make it thicker.
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