[Recipe Name]
Milk White Crucian Carp Soup
[Ingredients]
Crucian carp, tofu, ginger, garlic, etc. Seasonings include salt and chicken essence.
[Preparation Method]
1. Remove scales, innards, and gills from the crucian carp, wash and pat dry;
2. Heat oil in a pot, add ginger and garlic and stir-fry until fragrant;
3. Add the crucian carp to the pot and fry on low heat, turning over once;
4. When the fish skin turns yellow, add enough water and simmer over medium heat;
5. After fifteen minutes, add tofu cubes and continue to simmer for 5 minutes;
6. Add salt, coriander, and green onion, then remove from heat.
[Benefits]
The nutritional characteristics of crucian carp include comprehensive nutrients, high sugar content, low fat content, abundant protein, various vitamins, essential amino acids, etc. It is tender and not greasy, with a slight sweetness. Regular consumption of crucian carp can not only help with fitness, but also reduce obesity, lower blood pressure and blood lipid levels, and promote longevity. For lactating women, consuming crucian carp can increase nutrition and promote lactation. Crucian carp meat can also prevent and treat arteriosclerosis, hypertension, and coronary heart disease, as well as lower cholesterol levels, making it particularly suitable for middle-aged and elderly people and obese individuals.
[Tips]
1. When washing the fish, make sure to clean the gills and the black film inside the fish belly, otherwise it will not be good for health and may have a strong fishy smell;
2. Wait until the oil in the pot is hot before adding the fish to fry. Do not flip the fish too quickly while frying. Observe carefully and flip it over when the bottom side turns yellow, otherwise it may break the skin and affect the appearance;
3. You can add pepper or other seasonings according to personal taste and preference.
[How to Make Fish Soup Milk White]
First, heat the pot and use ginger slices to coat the bottom of the pot. This way, when you fry the fish, the fish skin will not stick to the pot. It will maintain the beauty of the fish and prevent it from falling apart. Let's start. First, add an appropriate amount of oil, not too much. After it heats up, put the fish in and fry for about 1 minute, then flip it over and fry the other side. (Because the bottom of the pot has been coated with ginger, it is easy to flip the fish and it will not stick to the pot.) Fry for another minute until both sides turn yellow, then add water directly. The water requirements are not high, cold or hot water can both be used without affecting the whitening effect. Add spring onion and ginger slices, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer slowly. After 20 minutes, you will notice that the soup becomes whiter and whiter.
Of course, the longer the cooking time, the whiter the soup will be. It is best not to add milk, as it will make the soup white but also give it a milky taste. Just follow my method, and the soup you make will definitely be very white.
