In spring, you should drink more crucian carp shoot soup, 3 tips The soup is thick and white without fishy smell, and children love to drink it and can also supplement calcium

Although the crucian carp shoot soup is delicious, many friends always can't boil the crucian carp soup, and the color of the crucian carp soup is not milky white, but also has a fishy smell, so how can you stew a white and delicious crucian carp soup?

Although the crucian carp shoot soup is delicious, many friends always can't boil the crucian carp soup, and the color of the crucian carp soup is not milky white, but also has a fishy smell, so how can you stew a white and delicious crucian carp soup?

First of all, let's understand how the white soup is boiled, the thick white fish soup is not the color of the crucian carp itself stewed, nor the color of the protein, but the color of the fat in the water after emulsification, so if you want to stew a milky white fish soup, you must stimulate the fat on the fish, so how to stimulate it? It's very simple, frying, if you want to boil out the milky white crucian carp soup, the step of frying can not be less, you must fry the fat on the surface of the fish, that is, fry to the state of golden on both sides, add hot water after frying, let the fat emulsify quickly, if you add cold water, it is not right, cold water will make the fat condense, not conducive to emulsification, after adding hot water, in order to quickly emulsify, boil over high heat for about 5 minutes, at this time the fat particles in the fish will produce an emulsification reaction, the soup color becomes thick white, friends who like it can try it!

【Ingredients】1 crucian carp, appropriate amount of bamboo shoots, 3 slices of ginger;

【How to make crucian carp shoot soup】

1. Buy a fresh crucian carp in the market, let the stall owner help to deal with it first, after the treatment is clean, we can simply deal with it after we buy it home, first reverse the direction of the fish scales, scrape off the mucus on the surface of the fish body, and then clean the blood and black membrane in the stomach, this step is very important, these are more fishy, only cleaned, the crucian carp soup boiled out will be delicious, which is also the first trick to make crucian carp soup;

2. Drain the cleaned crucian carp, or wipe the water on the fish with kitchen paper, so that it is not easy to splash oil when frying the fish, and it is not easy to break the skin;

3. After the fish is ready, prepare other ingredients, peel the prepared bamboo shoots, peel off the old roots, cut them into hob pieces for later use, and slice the ginger;

4. Add oil to the pot, the oil temperature is 5 into the heat, put in the crucian carp, fry it over medium heat, do not easily turn the fish when it just enters the pot, and then gently push it when it feels set, so as not to break the skin, turn it over after frying, fry the other side until golden, the fish must be fried thoroughly, and the fish is completely fried is the second skill to make crucian carp soup;

5. After frying the fish on both sides until golden brown, add an appropriate amount of ginger slices and stir-fry, stir-fry to bring out the fragrance, add a little more hot water, preferably freshly boiled water, boil over high heat, want the soup to be milky white, at this time must be boiled on high heat, cook for about 5 minutes, you will find that the soup slowly turns white, boil the soup to thick white, heat the water and cook it over high heat is the third skill to make crucian carp soup;

6. Blanch the bamboo shoots while frying the fish, add water to the pot, put the cut bamboo shoots in a pot under cold water, add a small spoon of salt and a little white vinegar, this can better remove the astringency of the bamboo shoots, and the stewed fish soup is more delicious, turn the water to low heat and cook for 1 minute, remove and set aside;

7. After the fish soup is cooked, you will find that the soup has turned white at this time, then pour the blanched bamboo shoots into it, continue to boil over high heat, after boiling, you can skim off the surface foam, turn to medium-low heat and simmer, about another 10-15 minutes;

8. Simmer over low heat to make the taste of crucian carp and bamboo shoots better combined, and finally just add a small spoon of salt to taste, other seasonings are not needed, and the delicious crucian carp shoot soup is ready;

9. The cooked crucian carp soup is full of fresh fragrance, the soup is white and delicious, and the fresh fragrance of bamboo shoots and the freshness of the fish are integrated, and the umami is full;

Summary of the practice of crucian carp shoot soup:

1. Crucian carp must be fried thoroughly, so that the nutrients can be better precipitated when stewing;

2. The bamboo shoots can be replaced with shredded radish, and the taste is also very good;