Casserole Crucian Carp Stewed Tofu Soup
1.
It is better to pick the crucian carp for about one pound, which is convenient for washing and putting in a casserole. It's best to be alive and kicking, and to drink fish soup, first pay attention to fresh words.
2.
Take the fish scales, deduct the gills, and wash them out!
3.
This step determines the richness of the crucian carp soup. Both sides of the crucian carp should be boiled and fried. It is better to fry the fish skin!
4.
Adding 1500ML of hot water to make the soup simmer into the emulsion is the best!
5.
Add the four major accessories, put it into the electric smart casserole, set the time to 1 hour.
6.
Just put in the edible salt! The umami flavor of the soup will come out.
Tips:
Soup becomes fresh: It is best to use cold water for boiling soup. The hot water causes the surface of the pigeon meat to suddenly experience high temperature, and the protein in the outer layer of the pigeon meat will immediately solidify, so that the inner and outer proteins of the pigeon cannot be fully dissolved in the casserole.
The soup becomes thick: Bring the oil to a boil, add the ingredients to make the oil and the soup mix into an emulsion, put it in a casserole, the soup can become rich and delicious.
Soup becomes refreshing: For those who like to drink refreshing and nutritious soup, you can put a small amount of seaweed on the fire and roast it, and then sprinkle it in a casserole to remove greasiness.
