How to make fish head soup, the soup is milky white

To prepare the milky white fish head soup Wash the fish head and split it in half from the middle. Marinate with minced ginger and a little salt for half an hour, drain the water and heat the pan, pour in 2 taels of oil, add ginger slices, burn over medium heat until the ginger slices change color slightly, gently put in the fish head, put in cooking wine after 2 minutes, until the cooking wine collects the juice, and then put a sufficient amount of boiling water (it is advisable to not pass the fish head), cover the pot, boil for 8 minutes, the soup has turned white after opening the lid, turn on a low heat (at this time, you can add tofu and mushrooms) and cook for 10 minutes, add salt and monosodium glutamate to taste, a milky white, thick and mellow fish head soup is made into a fish head soup is very nutritious, How can you make the fish head soup milky white and more fragrant? 1. The black membrane inside the fish head should be cleaned.

2. Rub the bottom of the hot pan with ginger before frying the fish, so that the fish is not easy to stick to the bottom. 3. When frying the fish head, it should not be turned over all the time, so that the fish meat is easy to disperse. 4. Don't be in a hurry to turn over when frying, one side is golden brown and then turn over and fry the other side.

5. If you are afraid of a fishy smell, add a tablespoon of cooking wine and a few drops of vinegar after frying, cover the pot for a few seconds and then lift the lid to remove the fishy smell. 6. Be sure to add enough boiling water at one time. The heat must be there, and the soup will be thick and white.

7. When the soup is thick, start to scoop off the floating bubbles on the soup noodles, and the color is cleaner and more beautiful after scooping it off, and it also scoops off a lot of fat, which is not so greasy. 8. I like to make fish head tofu soup, fish head is rich in glial protein, low in fat and calories, and it has the effect of strengthening the spleen and replenishing qi, warming the stomach in warmth, and beautifying and moisturizing; Tofu is rich in protein and calcium, which has the effect of clearing heat and moisturizing dryness, detoxifying and reducing blood lipids. Stewing fish head and tofu into soup and drinking, not only can warm up the body and brain, but also make people moisturize and delicate.

The recipe of casserole fish head soup is detailed Cuisine and efficacy: Sichuan cuisine Heat-clearing and detoxification recipes Malnutrition recipes Brain nourishing recipes Breastfeeding recipes.

Taste: salty and umami Process: Ingredients for cooking casserole fish head soup: Ingredients: 500 grams of silver carp head.

Excipients: 100 grams of luncheon meat, 25 grams of fungus (shuifa), 30 grams of winter bamboo shoots, 100 grams of tofu (south), 50 grams of rape, 100 grams of pork tongue.

Seasoning: 2 grams of monosodium glutamate, 10 grams of salt, 2 grams of pepper, 20 grams of cooking wine, 15 grams of ginger, 10 grams of garlic (white skin), 15 grams of green onions, teach you how to make casserole fish head soup, how to make casserole fish head soup is delicious 1Put oil in the pot and pour it until it is four or five percent hot, and fry the fish head;

2.Put the casserole on the fire, mix with fresh soup, and cook the fish head until milky white;

3.Ginger, luncheon meat, heart tongue slices, fungus, winter bamboo shoots, tofu, vermicelli, shiitake mushrooms, salt, pepper, monosodium glutamate, cooking wine, green leafy vegetables when cooking;

4.After the pot is removed, cover the fish head on the noodles, put the garlic and chopped green onions, and add the oil to the pot;

5.Heat the oil until it is 40% hot, and pour it over the chopped green onions. Tips for making fish head soup in a casserole: 1The soup should be milky white, and the gills of the fish head must be removed, and it must be washed, otherwise there will be a peculiar smell;

2.The head of the fish has to be boiled for a long time before the flavor it contains can be cooked;

1.Fish head and tofu are rich in protein, fat, calcium, phosphorus, iron, vitamins, etc.;

2.Eating more tofu and fish head has the effects of good qi and neutralization, shengjin and dryness, clearing heat and detoxifying.

Tip - Food Restraint:

Fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together.

People with hemorrhoids should not eat fungus and pheasant together, pheasant is slightly poisonous, and eating the two together is easy to induce hemorrhoids bleeding.

The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

Detailed introduction to the preparation of fish head soup Cuisine and efficacy: delicious porridge soup.

Ingredients for fish head soup: Ingredients: 1 head of bighead carp or grass carp (big fish), 6 grams of Chuanxiong, 10 grams of angelica, 10 grams of gastrodia, 2 slices of ginger, a little salt.

Characteristics of fish head soup: Dispelling wind and relieving pain, strengthening the brain and refreshing. It has a certain effect on insomnia, forgetfulness, headache, postpartum physiological headache in women, and convulsions in children.

Teach you how to make fish head soup and how to make fish head soup delicious 1. Wash the fish head and remove the gills. Remove from the oil pan, cut the fish head until it is slightly yellow, take it out and set aside; Wash with Chuanxiong, Angelica, Gastrodia, and ginger. 2. Put all the ingredients together into the stew pot, add an appropriate amount of water, cover the stew pot, simmer for 40 minutes, and season for use.

If you don't put soy sauce, the fish head soup will be milky white.

1 complete fish body: if you want to boil out a good pot of fish soup, processing fish is the first step, we want to ensure a complete fish body, it is best not to cut the fish belly, but we have to take out the internal organs from the gills of the fish, and then remove the fine scales on the gills and fish belly, only a clean fish can make the fish soup white without slag, and the soup is pure.

2. Fried fish: If you want to drink that umami, and then want milky white fish soup, then we must fry the fish before stewing the soup, and we fry the fish in oil to artificially add some fat to it.

When simmering the soup, it is best to choose ingredients rich in fat and soluble protein, so that the soup is milky white.

3. Heating water: Many people say that they can boil fish soup out of milky white because of milk, and you don't need to add milk.

When we are boiling fish, what kind of water do you add, if it is cold water, it is normal to fail.

Remember that we need to heat up the water after frying the fish, and we need to add enough at once.

During this period, you don't need to put any seasoning, add salt and pepper to taste when it is almost out of the pot, and do not add salt too early, otherwise it will affect the texture and taste of the soup itself.

4. Fire: In fact, the heat can determine the success of a dish.

If you want to boil out the milky white fish soup, then you must not be reluctant**, we need a high fire to keep the fish soup boiling all the time.

Because the boiling water crushes the fat and oil particles during the tumbling process, the fat particles are dispersed and surrounded by soluble proteins, and this continuous state makes the fish soup more pure and beautiful.

Therefore, if you want to make the milky white color of the fish soup more pure, turn on the high heat to keep the fish soup boiling.

Before boiling the fish broth, fry it until golden brown and then stew, and the soup will turn white.

However, the fish soup is not white is not nutritious, the fat content of the fish is the key factor that determines whether the color of the soup is milky, if some fish itself has a high fat content, then there is no need to fry it, the fish soup is white by the fat. In the process of boiling fish soup, the fat in the cooking oil and the adipose tissue of the fish are crushed into fine particles, and lecithin, gelatin molecules and some proteins play the role of emulsifiers to form an oil-in-water emulsion, which makes the soup thick and white, becoming a "milk soup", so the fish soup is not the whiter the more nutritious, and the white substance is actually the fat of the fish, the more fat, the whiter the color of the fish soup.

Fish soup is a delicious soup that is enjoyed by both men and women, young and old. The fish soup is so fresh! Everyone can see that the word "fresh" is composed of "fish" and "sheep".This shows that our ancestors have long since discovered the deliciousness of fish soup.

When it comes to how well the fish soup is done, it depends on whether the fish soup is thick or not, and whether it is milky white. If you have both. That fish soup is sure to be delicious.

But the reality is that the vast majority of people cook fish soup, and all of it is not thick and white. He doesn't seem to have much appetite.

The milky white color of the soup is determined by the body fat in the fish head with chopped peppers, and it will only be milky white if the body fat and water are mixed with enough water called emulsified oil. Before simmering the fish soup, fry the fish head with chopped pepper in hot oil to make the fish soup contain enough vegetable oil. Then, when the soup is cooked, boiling water is poured instead of cold water, and the fish soup is kept boiling throughout the process, so that the rapid movement of water can completely sprinkle the body fat particles and produce the milky white color that everyone wants.

Preparation of chopped pepper fish head tofu soup:

1. Chop the pepper fish head neatly, slice the water tofu, and prepare some crab-flavored mushrooms as a side dish for the hot pot. 2. Start the oil pan, first put in the ginger slices to stir-fry, then put the drained chopped pepper fish head into the pan, fry until the shape is set, and then turn it over until it is golden brown on both sides. 3. Add a certain amount of boiling water to the pot, boil until burning, and pour the water tofu and crab mushrooms into the pot.

4. After the fierce fire is boiled again, turn to the Chinese fire, and after boiling for 30 minutes, the color of the tea soup will be white, add an appropriate amount of salt to start the pot.

The whole process is simmered until it is simmered. Let the flavor and nutrients of the fish head be released into the soup. Let the collagen in the chopped pepper fish head produce a thick white and slightly thick fish broth under the effect of time and simmering.

There are three points that should be noted, the first is to fry the fish, the second is to put ginger and garlic, and the third is to add enough water at one time. This soup has the ability to strengthen the spleen and stomach, replenish qi and blood. The soup is white and has a strong flavor.

Shrimp balls have biting heads. The combination of fish head soup and shrimp balls is rich in flavor. Drink a bowl of lips and teeth, the clear supplement is not easy to get angry, especially delicious, friends who like it hurry up and make it with me!

First of all, the fish head should be fried, and then the fish head should be boiled with boiling water, and the water should be boiled throughout the whole process to make it milky white.

I think we can add a can of milk or beer to the fish head soup when we make it, and we must pay attention to the heat when making it, and the time should not be too short.

It needs to be boiled slowly over low heat so that it can be cooked milky white, and be sure to choose fresh ingredients so that it can taste better.

First, chop the fish into cubes, then put it in a pan and fry it, then pour in boiling water, and then add the ingredients to stew.

Ingredients: fish head, green onion, ginger, cooking wine, salt, chicken essence, vegetable oil.

Steps: 1. After buying the fish head, first dispose of it, remove all the gills inside, rinse it and then start cooking.

2. After the ginger is fried, the fish head should be fried in oil first, both sides are fried, and then poured into the water after frying, so that the fish head stewed out is very fragrant and white.

3. After the fish head is fried on both sides, add cooking wine to remove the smell, and then pour in the water that exceeds the fish head to boil, be sure to pour boiling water, do not use cold water, the soup boiled by boiling water is thicker and whiter.

4. Put a handful of shallots into the soup, the purpose of the shallots can absorb the peculiar smell in the fish, take it out and throw it away when the shallot is finally cooked, then cover the lid and start to simmer over low heat, about 10 minutes.

5. After lifting the lid, take out the shallots and throw them away, then sprinkle with salt, chicken essence and pepper to taste, and turn off the heat before cooking.

Precautions

When making fish head soup, be sure to put the fish head in oil to fry on both sides, and pour boiling water to cook the soup, never use cold water, the fish head soup is whiter than milk, especially delicious.

1. Before stewing fish soup, you might as well fry both sides of the fish in oil a little, put some ginger after frying, stir-fry the cooking wine, add cold water and boil over high heat, and finally add some vinegar to it, and then add seasonings to it.

2. You can use coriander to help remove the fish, also fry both sides of the fish in oil, then put cold water in it and boil, put some coriander into the pot, and finally don't forget to add seasonings.

3. Star anise is specially used as a seasoning, use it to make soup and cook meat, it is very fragrant, we can use star anise to boil the oil pot, and then cook the soup, so that the soup will be very fragrant.