Introduction: No matter what fish stew, remember these 3 points, the stewed fish soup is thick and white and delicious but not fishy
Hello everyone, I am Xiao Dong Meishi. For the sake of my family’s three meals a day, I have carefully prepared good dishes. The temperature dropped significantly after National Day, especially when you wear down jackets directly in the morning and evening. For older people and children, you must wear more clothes to keep warm. In addition, "putting on weight in autumn" is also a great way. Only when you are strong can you successfully spend autumn and winter. " Fatty " naturally starts from the diet, such as drinking more soups or meat, but the elderly and children have relatively fragile stomachs and eating too much big fish and meat is difficult to digest. You might as well drink more crucian carp soup.
crucian carp is rich in protein and vitamins. It has delicious meat and is rich in nutrients. It has the effects of warming the stomach and nourishing the middle and replenishing the middle and getting angry. It is especially suitable for stewing soup. However, the fish soup stewed at home is always clear and watery and has a fishy smell. The crucian carp soup in the restaurant is thick and white in color and not fishy at all. So how is the crucian carp soup in the restaurant made? How can I stew fish soup as white as milk? Today I will teach you a few tips to ensure that the fish soup you stew at home is better than that in restaurants. The soup is whiter and not fishy at all. Let’s see how it is made.
---[Crucian Carp Tofu Soup]----
Ingredients required: crucian carp, tofu, onion, ginger, coriander, edible salt, cooking wine, chicken essence
---[Methods and steps]----
1. Treatment of crucian carp: Prepare a fresh crucian carp, remove the gills and teeth of the fish. This part is relatively fishy. Wash the fish with clean water. The black film in the fish belly must be cleaned. Then use kitchen paper to wipe the water on the surface of the fish, and then cut off the fins and tails after wiping it off, and then use slanted knife to make the fish knife on the back of the fish. This way, the fish meat is more flavorful and the fish soup is more fragrant.
2. Prepare ingredients: Prepare a piece of green onion, cut into slices with an oblique knife, and put it into a bowl; then prepare a piece of ginger, cut into slices, and put it into a bowl; prepare a few coriander, cut the coriander into small pieces and put it into a bowl; prepare a piece of tofu, and it is recommended that everyone use this old tofu, so that it will not break easily when stewing. Cut it into thick slices first, then change the knife to cut into large pieces, and then put it on a plate after cutting.
3. Frying fish: First heat the pan until smoke is raised, then heat the pan to cool oil, add more cooking oil, then pour out the oil from the pan, add an appropriate amount of cold oil, and then sprinkle a small amount of cooking salt into the pan. After the oil is heated, put in the crucian carp. After the crucian carp is put in the pan, do not rush to turn the crucian carp in a low heat, fry slowly, fry the fish until slightly fixed, fry the fish thoroughly, then shake the wok to fry the fish head and tail, fry the fish until golden, then turn over the side, and fry the other side until golden, so that the stewed fish soup will be more delicious and the fish meat will be more delicious.
4. Stewed fish soup: Fry both sides of the fish until golden brown, quickly add boiling water, and boil with high heat. Floating foam will continue to pour out in the middle. Use a spoon to skim the foam, then add onion and ginger, and a small amount of cooking wine to remove the fishy fish. First turn on high heat and stew the fish for ten minutes. At the beginning, be sure to stew the fish soup on high heat, so that the stewed fish soup will become thicker and whiter. Stew the fish soup until it is thicker and white, then turn to medium heat, then add cut tofu cubes, add a spoonful of edible salt and half a spoon of chicken essence, stir the seasonings evenly, and continue to stew for ten minutes. Stew the tofu and fish until it tastes good, and finally add a handful of wolfberry. Add an appropriate amount of coriander before the pot and turn off the heat.
---[Xiaodong Technical Summary]---
1. The black film in the fish belly must be cleaned . This is the main source of fishy smell, so it must be cleaned so that the stewed fish soup will not be fishy. After washing the fish, wipe the water on the surface of the fish with kitchen paper to prevent oil splashing when frying the fish.
2. Cut off fin and fish tail because the fins and fish tail are dirty and difficult to clean, and the stewing fish soup has no effect, so it can reduce the fishy smell after removal.
3. Whether it is frying fish or tofu, be sure to heat the pot first, until smoke is emitted, then heat the pot and cool the oil, add more cooking oil, use the oil to smooth the pot. It is also a small tip for frying fish non-stick pan. After sliding the pot, pour out the oil and pour in the cool oil, and add an appropriate amount of cooking salt. In this way, the non-stick pan will not break the skin when frying fish
4. When adding water, be sure to add boiling water . This is also the key to stewing the fish soup until it is thick white. The amount of water should be added at least enough. Remember not to add water in the middle, otherwise the fish soup will not be thick
. Everyone masters these tips. The stewing fish soup is particularly thick white, as white as milk, and not fishy at all. It is particularly fresh, fragrant, delicious, nutritious and delicious. The above is the method of crucian carp tofu soup shared by Xiao Dong with you. If you have a better method, you can leave a comment below. I am Xiao Dong, a post-90s dad who likes to cook. Thank you for your support. See you next time.
