What kind of fish makes delicious and nutritious soup?

In daily life, everyone knows that fish has therapeutic effects and is rich in nutrients. Generally, different types of fish have different health benefits. So what kind of fish can make delicious and nutritious soup? In fact, the fish commonly used to make soup are mandarin fish and crucian carp, which taste the best. Mandarin fish and crucian carp are both freshwater fish with tender and fine meat, high nutritional value and high soup yield, making them especially suitable for consumption by patients, the elderly and postpartum women.

What fish is best for soup? What kind of fish is delicious and nutritious for making soup? How to make mandarin fish soup : 1. Wash the fish, cut it into 4 to 5 pieces, blanch it in boiling water with a little vinegar, then remove it and wash it with clean water. 2. Peel and wash the onions, then cut into shreds. 3. Remove the tendons from the celery, clean it and cut it into shreds. 4. Peel the pickles, remove the seeds and cut into diagonal pieces. 5. Slice the shiitake mushrooms. 6. Heat the butter in a soup pot over high heat, add onions, celery and peppercorns and stir-fry until half cooked. 7. Add tomato sauce, stir-fry for a few times, then reduce the heat to low. 8. When the red oil comes out, add the fish broth and fish pieces. At the same time, add the sour beans, green fruits, shiitake mushroom slices and pickled cucumbers and bring the soup to a boil. 9. Add salt, sugar and MSG and adjust the taste. 10. When serving the soup, dip the peach in fennel powder and place it on the soup.

Health Tips for Mandarin Fish Soup 1. Mandarin fish, also known as Guiyu, is a precious edible fish in China. 2. It is widely distributed and can be found in rivers and lakes across the country. 3. Traditional Chinese medicine believes that mandarin fish is sweet and mild in nature, and enters the spleen and stomach meridians. 4. It has the effects of replenishing qi and blood, benefiting the spleen and stomach, and killing tuberculosis worms. 5. Long-term consumption can make people fat and healthy, and increase energy and strength. 6. The meat of mandarin fish is white, tender, delicious and free of small bones. 7. It is rich in nutrients, with higher protein content than silver carp, and higher calcium, phosphorus and potassium content than ordinary fish. It is a tonic food and a seasonal vegetable in spring. 8. This soup is dark red in color, sour and salty in taste, and has a strong aroma and is delicious. 9. Suitable for symptoms such as thin body due to fatigue, qi deficiency and fatigue. Crucian carp contains comprehensive and high-quality protein, which can well strengthen the elastic fiber structure of the skin. It has a unique effect in alleviating early wrinkles caused by mental factors such as stress and lack of sleep.

Ingredients for food made from bean paste : 2 live crucian carps or 1 mandarin fish (weighing about 600 grams), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams each of minced ginger, soy sauce, sugar, and vinegar, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, and 500 grams of cooked vegetable oil (about 150 grams consumed). Preparation method: 1. Wash the fish, make two cuts on both sides of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly. 2. Put the wok on high heat, heat the oil until it is 70% hot, add the fish and fry it briefly. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger and garlic and stir-fry until the oil turns red, add fish and broth, move to low heat, add soy sauce, sugar and fine salt, cook the fish and serve on a plate. 3. Place the original pot on high heat, thicken with wet starch, pour vinegar, sprinkle with chopped green onions, and pour over the fish. Note: Fresh crucian carp or mandarin fish must be used as the raw material. When cooking, the marinade should be thick so that the fish can be evenly coated with the marinade and absorb the flavor. Food characteristics: bright red color, tender meat, fresh and rich taste, slightly sweet and sour.

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