Fish soup is not only nutritious but also nourishing and cold-repellent. Winter drink is the most suitable, a bowl of belly, instantly drive away the chill. Let's take a look at these 10 fish soups!
Ingredients: Crucian carp, tofu, boiling water to taste, cooking wine, salt, pepper, green onion
method:
(1) First clean the scales, and then clean the fish offal. Add oil to a non-stick pan on a flat bottom, add the washed fish and cut over medium-low heat until yellowish on both sides.
(2) Add boiling water, be sure to add boiling water. Add peeled shallots, high heat fish soup, burn fish soup to keep on high heat, so that the soup will be milky and fragrant. Add cooking wine and simmer until the soup turns white.
(3) Add the chopped tofu and cook for about 10 minutes on high heat. Add salt, pepper and sprinkle with green onions.
Ingredients: Crucian carp, white radish, ginger, shallots, cooking wine, white pepper, salt, cooking oil
(1) Scrape the crucian carp scales clean, treat the black film inside the gills and belly of the fish, wash well and put them in a large basin, add ginger slices, cooking wine, salt, spread evenly on the fish by hand, and marinate for 10 minutes.
(2) Peel the white radish and cut into thin strips, cut the shallots into sections and set aside. Heat the pan, drizzle with oil, add crucian carp over medium heat and fry until golden brown on both sides.
(3) Heat the water to a boil over high heat, first use a spoon to scrape off the foam, then add ginger slices and green onion. Cook on high heat for 5 minutes, then reduce heat and simmer slowly, add shredded radish, add salt and pepper, and simmer for another 5 minutes.
Ingredients: Crucian carp, winter melon, green onion, ginger, cooking wine, salt, boiling water
(1) First, remove the scales and internal organs, wash it, put 1 gram of salt on the surface of the crucian carp, knead it and marinate evenly for 10 minutes. Remove the skin of the winter melon, dig out the winter melon, wash the winter melon and cut into thin slices.
(2) Heat the pan with oil, add ginger slices and sauté until fragrant, add crucian carp and fry over medium-low heat until golden brown on both sides. Add cooking wine, add boiling water, turn on high heat, bring to a boil, and cook for another 3 minutes.
(3) Put in the winter melon slices, continue to cook on high heat, after boiling, put the remaining salt, also put into the fish soup, stir well, continue to cook on high heat until, the soup becomes milky white, sprinkle with green onions.
Ingredients: Egg, crucian carp, shallots, garlic, ginger, tofu, sesame oil, cooking wine
(1) Cut the shallots into small pieces, cut the ginger into strips, peel the garlic and cut the tofu into small pieces. Fry the eggs in a frying pan and fry them on both sides until golden brown.
(2) Fry crucian carp on both sides until the skin is golden brown, fry the fish while sautéing the garlic head ginger shreds.
(3) Pour boiling water and cooking wine, pour in tofu and fried poached eggs, turn on medium heat, let the fish soup boil for about 8 minutes, until the soup is creamy and dripping with sesame oil, add salt to taste, add green onion.
Ingredients: Dragon fish (or other marine fish), milk, tofu, white pepper, salt, ginger slices
(1) Slice the fish and fry in a non-stick pan until golden brown on both sides. Add sliced ginger and freshly boiled hot water, cover and cook until the fish broth turns milky white.
(2) Add the chopped tofu and cook for 5-10 minutes. When the soup boils again, add fresh milk to your taste. After 5 minutes, add salt and white pepper.
Ingredients: Sea bass, green onion, sliced ginger, carrot, black fungus, salt, sugar, milk
(1) Soak the black fungus in advance, if the time is tight, you can also use warm water, and it can be made in about 15 minutes. Wash and evisce the sea bass, rub some salt on the inside and set aside.
(2) Carrots, sliced ginger, green onion washed and cut into sections. Heat the pan, add oil, add slices of ginger and shredded green onion, simmer the flavor and slide into the fish, fry until golden brown on both sides.
(3) Add water to the fish, add carrots and black fungus at the same time, cover the heat and turn to low heat, simmer for more than 20 minutes. Add milk, salt and sugar to the lid and add a little broth.
Ingredients: Yellow croaker, sliced ginger, garlic, chili sauce, green pepper, spring onion, salt
(1) Handle the yellow bone fish well and wash it. Shallots knotted. Cut the green peppers into rings. Heat the oil in a pan and wipe off a slice of ginger. Then fry the bony fish one by one for 1 minute on each side.
(2) Heat the oil in the pan, add ginger slices, garlic and yellow pepper sauce and stir-fry, then add green pepper and stir-fry evenly.
(3) Add the fried fish, add the appropriate amount of water, and the shallots, bring to a boil over high heat. Always cooked over high heat. Cook for about 5 minutes to turn the soup white and add salt.
Ingredients: Dragon fish, sauerkraut, small greens, millet spicy, ginger, garlic, peppercorns, starch, cooking wine, pepper, edible salt, vegetable oil, chicken essence
(1) Wash and cut the dragon fish into small slices, add ginger shreds, starch, cooking wine, a small amount of salt, pepper, stir and marinate for 10 minutes. Finely chop the millet spicy, garlic and ginger separately and set aside. Rinse the sauerkraut, pinch dry and cut into thin strips for later.
(2) Pour oil into the pot, add peppercorns, millet spicy, garlic, ginger to simmer the aroma, pour the sauerkraut into the pot and stir-fry evenly, add the appropriate amount of water to the pot and boil.
(3) After the soup is boiled, add the marinated fish piece by piece and cook until the meat slices are white. Then add salt and chicken essence and stir gently to get out of the pan.
Ingredients: Yellow eel, ham, ginger, garlic, cooking wine, cooking oil, salt, white pepper, shallots
(1) Treat the yellow eel well, soak it in boiling water for about 5 minutes to wash the slippery clothes of the yellow eel and then wash it, and cut the scissors into small pieces. Prepare ginger, garlic and sliced ham.
(2) Heat the pan on high heat, add the cut ginger and garlic and stir-fry, then add the yellow eel and stir-fry. Pour out and add slices of ham, add cooking wine and water, cover and cook for about 5 minutes.
(3) Open the lid of the pot and put 3 grams of salt into the soup bowl, sprinkle with green onions and an appropriate amount of white pepper.
Ingredients: Blue fish, cabbage, winter shoots, carrots, salt, monosodium glutamate, sugar, rice wine, clear soup, oil
method:
(1) Cut the middle section of the bluefish in half, remove the spine, cut into long cubes, mix well with salt and sugar, then add the lees and rice wine, continue to mix well, and marinate for 5 to 6 hours.
(2) Wash off the incense with water and drain. Cabbage hearts washed and cut into long strips. Cut the winter shoots into thin slices. Add the broth and fish pieces to the pot and bring to a boil to brush off the foam.
(3) Add bamboo shoot slices, cabbage hearts, monosodium glutamate, salt, boil over high heat and reduce heat for 8 minutes, until the soup turns slightly yellow, drizzle with the appropriate amount of oil.
Winter home health may wish to drink more fish soup, this 10 fish soup method quickly collect and slowly make.
(Source: Family Food, Home Food Notes)