Hello everyone, today the editor will answer the question of amomum crucian carp soup. Many people don’t know how to make amomum crucian carp soup in spring. Now let’s take a look. Get up and take a look!
Contents of this article
- How to make yellow croaker soup
- How to make spring Amomum villosum and crucian carp soup
- What is the best way to make soup with amomum villosum and amomum villosum
- How to make fresh Amomum carp soup delicious
- Spring Amomum crucian carp soup How to make
- The correct way to cook crucian carp soup
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1. How to make yellow croaker soup
350 grams of yellow croaker, 100 grams of pickled potherb, 80 grams of winter bamboo shoots, 2 dry starch teaspoon, 20 grams of chives, 5 grams of ginger, 1/2 teaspoon of salt, 1/4 teaspoon each of pepper and MSG, 1 tablespoon of rice wine, 1 small red pepper, appropriate amount of green onions
1. Slice ginger. Chives tied into knots. Shred the bamboo shoots. Chop the snow red into pieces and squeeze out the water. Cut small red pepper into rings.
2. Clean the yellow croaker. Drain the water from the fish body and spread it evenly with dry starch.
3. Heat the pot, add oil and heat 70%, add yellow croaker and fry until golden.
4. In a separate pan, add xuelihong and winter bamboo shoots, stir-fry for a few minutes, then remove.
5. Stir-fry the onion and ginger until fragrant, then add the fried yellow croaker.
9. Cook over high heat for another 5 minutes, season with salt, pepper, and MSG and serve. Finally, sprinkle in minced chives and red pepper rings.
2. How to make spring Amomum crucian carp soup
Ingredients for spring amomum crucian carp soup: 1 fresh crucian carp (about 250g), 3g each of amomum and MSG, 6g ginger, 1 green onion, 20g peanut oil, appropriate amount of cooking wine, a little starch. Procedure：
1. Remove the scales and gills of the crucian carp, open the belly and remove the internal organs, wash with clean water, drain the water, and set aside;
2. Peel the green onion, clean it, and cut it into sections; peel the ginger, wash it, and cut it into shreds; wash the Amomum villosum, drain it, and grind it into powder;
3. Mix peanut oil, salt and Amomum villosum into the fish belly, seal the knife edge with starch, spread green onion and ginger shreds on the fish, and add Cooking wine and MSG are covered tightly in a bowl and steamed over water.
3. Which amomum villosum and amomum villosum are good for making soup
1. Pig Half a heart; 1 small handful of red lotus seeds; 3 red dates; 5 grams of wolfberry; 2 slices of ginger; appropriate amount of cooking wine and salt.
2. Wash the pig heart, cut into even thin slices, and core the red dates.
3. Put the cut pig heart into the stew pot. Add red lotus seeds, red dates, ginger slices, cooking wine, add appropriate amount of water into the stew pot, and simmer for 1 hour.
4. After stewing, add salt and wolfberry and it is ready to use.
4. How to make delicious fresh fish
1. Cut the fish into small cubes and marinate with salt and pepper for 5 minutes.
3. Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant, add fish and stir-fry until it changes color.
4. Add appropriate amount of salt, cooking wine, chicken essence, water (or fish soup) and continue stir-frying for 2-3 minutes to allow the fish to fully absorb the flavor.
5. Add starch water to thicken the sauce, and reduce the juice a little before serving.
5. How to make spring amomum crucian carp soup
1. Preparation materials: one crucian carp, 5 grams of spring Amomum villosum, appropriate amount of ginger slices, appropriate amount of green onions, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of water, and appropriate amount of pepper.
2. Wash and remove scales from crucian carp, cut off the head and tail, and remove the inside of the fish bellyBlack film, then cut into sections and set aside.
3. Soak the spring Amomum villosum in warm water until soft, wash it clean, and dry it for later use.
4. Add appropriate amount of oil to the pot, fry the crucian carp until golden brown on both sides, remove and set aside.
5. Take another pot, add appropriate amount of oil, add ginger slices and green onion segments and saute until fragrant.
6. Add cooking wine, add soaked spring amomum villosum, and pour in appropriate amount of water.
7. Add the fried crucian carp, bring to a boil over high heat, and skim off the foam.
8. Turn to low heat and simmer slowly for about 40 minutes. During this period, you can add salt and pepper to taste.
9. Cook until the soup is thick and the crucian carp is cooked through. Sprinkle with chopped green onion.
10. The above is the recipe for spring amomum crucian carp soup. It is delicious and nutritious, and is suitable for spring consumption.
6. The correct way to cook crucian carp soup
Crucipan carp 3 Strips (net weight about 850 grams) 30 grams of coriander, 40 grams of cooking oil, 20 grams of ginger juice, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of water
9. Cover the pot. Simmer over medium-high heat for 20-25 minutes;
10. While the soup is cooking, chop the coriander and set aside;
11. Finally, put the chopped coriander into the pot and sprinkle with appropriate amount of pepper;
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