Crucian carp in white soup(bai tang ji yu )

Crucian carp in white soup

Raw materials for making white soup crucian carp

Live crucian carp 2 (about 500 grams). Ingredients: 50g of cooked bamboo shoots, 25g of cooked ham, 25g of Shuifa mushroom. Seasoning: 50g Shaojiu, 7g refined salt, 2.5G monosodium glutamate, 10g Congjie, 5g ginger slices, 75g cooked lard and 10g cooked chicken oil.

Process of making white soup crucian carp:

(1) Cure the crucian carp, and make oblique cross knife lines on both sides of the fish's back.

(2) Heat the pan over a high heat. Ladle in the cooked lard. When it is 40% hot, put the fish in and fry it on both sides. Add Shaojiu, Congjie, ginger and water for 7 minutes After boiling, skim off the foam, cover the pan, move it to a low heat and cook until the soup is milky (about 8 minutes), then move it to a high heat. Add refined salt, monosodium glutamate, sliced ham, sliced bamboo shoots, and mushrooms, and cook for 2 minutes. Remove the scallion and ginger from the fire, put them in a large soup bowl, place sliced ham and sliced mushrooms on the fish, and pour in cooked chicken oil.

Crucian carp in white soup

Crucian carp in white soup is a famous local traditional dish in Jiangsu Province, belonging to the Jiangsu cuisine.

Characteristics of dishes

The meat of this dish is fresh and tender, the fish shape is complete, the soup color is milky white, and the taste is mellow. Crucian carp is tender and delicious. It can be used as porridge, soup, vegetables and snacks. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong tonic effect. It is very suitable for the elderly and the weak after the disease, especially for pregnant women.

Food ingredients

Ingredient: 2 live crucian carp (about 500g). Ingredients: 50g of cooked bamboo shoots, 25g of cooked ham, 25g of Shuifa mushroom. Seasoning: 50g Shaojiu, 7g refined salt, 2.5G monosodium glutamate, 10g Congjie, 5g ginger slices, 75g cooked lard and 10g cooked chicken oil.

practice

(1) Cure the crucian carp, and make oblique cross knife lines on both sides of the fish's back.

(2) Heat the pan over a high heat. Ladle in the cooked lard. When it is 40% hot, put the fish in and fry it on both sides. Add Shaojiu, Congjie, ginger and water for 7 minutes After boiling, skim off the foam, cover the pan, move it to a low heat and cook until the soup is milky (about 8 minutes), then move it to a high heat. Add refined salt, monosodium glutamate, sliced ham, sliced bamboo shoots, and mushrooms, and cook for 2 minutes. Remove the scallion and ginger from the fire, put them in a large soup bowl, place sliced ham and sliced mushrooms on the fish, and pour in cooked chicken oil.

Practice 2

Practice of crucian carp in white soup

< I1. < / I the crucian carp should be slaughtered clean, and the viscera, scales and gills should be removed, and the cross knife should be used on both sides of the fish. Wash the chives and tie them into a knot. Soak the dried mushrooms in warm water and remove the stems. Peel the winter bamboo shoots, peel off the old skin of the roots with a knife, and then slice them for later use

Heat the oil in the frying pan over medium heat to 70% heat, slide it carefully into the crucian carp and fry until both sides are slightly golden. Remove

Turn the heat to high heat, add salt, bamboo shoots and mushrooms, and keep boiling for 5 minutes. Then remove and drop in cooked chicken oil

Cooking skills

1. Carassius auratus is easy to have earthy smell. When cleaning, special attention should be paid to remove the black film in the abdomen, which can make the cooked Carassius auratus taste better.

2. When cooking crucian carp soup, you must add cold water, otherwise the cooked crucian carp soup will not become the standard milk soup.

3. Cooked chicken oil is the oil refined from chicken fat. You can buy raw chicken oil from the market, or take off the surplus chicken oil when cooking other dishes with chicken as raw material, then put it in a frying pan and refine it over low heat. Finally, take out the oil residue and put the chicken oil in the refrigerator for standby.

nutritive value

It is rich in nutrition.

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Chinese PinYin : Bai Tang Ji Yu