How to make fish soup? What are the benefits of stewing fish head with Tianma?

Stewing fish is very particular. It is better to put the fish and bones in the pot with cold water. If the water is boiled before adding the fish and bones, the protein on the surface of the raw material will quickly coagulate and denature, and the cell pores will close sharply, while the inside of the raw material has not yet reached the denaturation temperature. The difference in the denaturation speed between the inside and the outside is too large. When the inside reaches the denaturation temperature, the surface has already coagulated and denatured. The protein and other substances with closed pores will hinder the dissolution of these internal flavoring substances, and the freshness of the soup will be significantly reduced. So what is the method of stewing fish soup? What are the effects of stewing fish head with Tianma? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make fish soup

2. What are the benefits of stewing fish head with Tianma?

3. How to make Yizhi stewed fish glue

How to make fish soup

Ingredients: one crucian carp, 3 slices of ginger, 1 clove of garlic (crushed), a scallion (chopped), oil, salt, and chicken essence.

practice:

1. Put oil in the pan, heat it up, use a spatula to push it open, put the crucian carp in and fry it briefly!

2. When the fish meat changes color, add 1.5 bowls of water! The bowl is the bowl you use to hold the fish soup. Add ginger and garlic.

3. Cover the pot, boil over high heat, then simmer over medium heat for 20 minutes. The soup will turn white. If you have enough time, add 2 bowls of water, boil over high heat, then simmer over low heat for 2 hours. By then, the fish meat will be dissolved in the soup, which is even more delicious!

4. Add appropriate amount of salt and chicken essence, simmer for 2 minutes and then remove from the pot. Finally, sprinkle with chopped green onions. It's delicious!

What are the benefits of stewing fish head with Tianma

Gastrodia elata and fish head stewed together can relieve pain and nourish the liver, stop dizziness, eliminate rheumatism, and benefit the waist and knees. It is mainly used to treat dizziness, headaches, neurasthenia, numbness of the limbs, etc. Gastrodia elata is a precious Chinese medicinal material, which is very effective for headaches, dizziness, infantile convulsions, convulsions, tetanus, etc. In the past, it was mostly used for medicine. Gradually, everyone changed Gastrodia elata into a stew type, and it became a tonic ingredient when served on the table. The soup is thick and delicious, and can play a role in strengthening the body.

How to make Yizhi stewed fish glue

Ingredients: 10g Alpinia oxyphylla, 10g Morinda officinalis, 10g Chinese wolfberry, 100g fish maw, 2 slices of ginger, 5 red dates (pitted), a pinch of fine salt.

Preparation: Soak the fish maw, cut it into pieces and blanch it. Put it into a stewing pot together with Alpinia oxyphylla, Morinda officinalis, wolfberry, ginger slices and red dates. When the water in the pot boils, put the stewing pot in and simmer for 5 hours on low heat. Season before eating.

Efficacy: It is mainly used to treat kidney deficiency, sore waist and knees, weak legs and feet, frequent or long-lasting diarrhea, residual urine after urination, spermatorrhea, premature ejaculation, etc.