When stewing fish soup, is it better to use hot or cold water?

Fish, is a kind of ingredient that we can often eat, high nutrition and good taste, delicious and delicious, is the food that most people like to eat, there are many ways to do fish, frying, frying, boiling, stewing, steaming, braising and so on, but I prefer to drink fish soup, I think stewed fish soup is the best way to eat, fish tender soup fresh, this taste is simply not too good, but for some reason, their own stewed fish soup, its taste is not as good as the store, even if the difference is sold, it is particularly fishy, which is very annoying.

I'm sure most people feel the same way, but why? The same materials and practices, but just can't stew a delicious fish soup, in fact, this is not a problem of ingredients and cooking methods, but the wrong water, the most important thing about general fish soup stew is that the fish soup boiled out must be milky white to be delicious, only fragrant milky white fish soup, the fishy smell will not be so heavy, I later consulted a chef friend, asked him for advice, and came up with the most correct production process of fish stew, which will be shared with you.

【Sauerkraut fish head soup】

Ingredients: fat fish head, sauerkraut, white radish, green onions, cooking wine, pepper, chicken essence, salt, cooking oil.

[Production process].

Step 1:Handle the fish head, clean it and put it in a bowl, sprinkle with a little salt, pour in an appropriate amount of cooking wine, wipe it evenly, and marinate for about 20 minutes.

Step 2:Wash and peel the white radish and cut it into slices, wash and cut the sauerkraut into small pieces, chop the green onions, and set aside.

Step 3:Set up a pot to heat oil, put in the fish head, fry it on both sides until golden brown, then pour in the boiled hot boiling water, add the lid, first boil over high heat and then adjust to medium heat and simmer for about 20 minutes, when the time is up, lift the lid and you can find that the fish soup has become a little milky white at this time, turn the fish head over and cover the pot lid and continue to simmer for a while.

Step 4:Start another pot, add oil and heat it, add chopped green onions and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant, then pour the fried sauerkraut into another pot of fish soup, and at the same time add the white radish slices, then turn to low heat and simmer for 10 minutes, and finally add an appropriate amount of salt, pepper and chicken essence before starting the pot, stir well and then get out of the pot.

[Tips at the end of the article].

Remember, when cooking fish soup, you must heat boiling water, and you must add enough at one time, do not add cold water, otherwise the fish soup will not be white and the fishy smell will be strong.

When we stew fish soup, it is better to use a cold water pot, which can stimulate the freshness of the fish flavor and make the fish more tender.

It should be better to use hot water, because if you stew it in hot water, the fish soup will be more delicious, and the fish meat will be more soft and rotten, melt in your mouth, and the fish soup will not have a fishy smell.

It is best to use hot water for fish stew, because if you heat the water, the soup will be more milky and the taste will be richer. Adding cold water will ruin its texture, and the resulting soup will have a poor taste.

It is better to use cold water when cooking fish soup, so let's take a look at how to make a fish soup.

Winter melon bonito soup.

1. Wash the bonito, soak it in water until it is soft and tear it into strips by hand;

2. Peel, wash and slice the winter melon, wash the chives and garlic respectively, cut them finely, and shred the ginger;

3. Heat the oil pan, add peanut oil, add minced garlic to burst the fragrance, pour in bonito and winter melon and stir-fry until the fish is rolled;

4. Add an appropriate amount of water to the pot, add cooking wine and shredded ginger, cover the pot, and cook for 15 minutes;

5. Add chopped green onion, salt and monosodium glutamate to taste.

The protein content in bonito is 15 20%, which is a high-quality protein, the muscle fiber of fish meat is short, the protein tissue structure is soft, the moisture content is more, the meat is fresh and tender, easy to digest and absorb, and the digestibility is 87-98%. There are nitrogenous compounds in the tissues of boniyu, mainly collagen and mucin, which become sol when boiled and gel when cooled, which is the fish soup coagulated into a milky gel-like shape. In addition, children often eat bonito, which is very good for the development of intelligence, so children can also eat some bonito appropriately in life.

Benefits of eating bonito.

Supplemental nutrition. Prevention of osteoporosis: The content of protein, vitamin D, calcium, phosphorus and iron in bonito is high, these nutrients are very important for our human health, and regular consumption of bonito can also help us effectively prevent osteoporosis and other symptoms.

Nourish deficiency and invigorate qi. Bonito is flat, sweet, non-toxic, can replenish deficiency and invigorate qi, and is a warm and healthy food, so our weak friends often eat some bonito in their lives It is a good choice.

Be sure to boil the fish soup in an underwater pot.

1. Use a boiling underwater pot to cook fish soup Because the texture of fresh fish is delicate, the boiling underwater pot can make the surface of the fish body suddenly subject to high temperature, and the protein will be denatured, shrinking and solidifying, so as to keep the fish body shape intact;

2. After the protein on the surface of the fish body is coagulated, the pores are closed, and the soluble nutrients and flavor substances contained in the fresh fish are not easy to flow out in large quantities, which can maintain the nutritional value and delicious taste of the fish to the greatest extent

3. If the pot is under cold water, as the temperature of the water rises, the fish meat will become mushy and the surface will not be smooth, which will affect the quality and flavor of the fish

1. Cold or hot water for fish soup?

Try to choose hot water for fish soup, it is better if it is boiling water. The reason is: adding boiling water can improve the tenderness and freshness of the fish, and the stewed fish tastes better in terms of taste; At the same time, adding boiling water to stew fish can make the protein in the fish shrink and coagulate faster, and also save the stewing time, which can better maintain the integrity of the fish; When adding hot water when stewing fish, the protein solidifies relatively quickly, and the soluble nutrients in the fish are not easy to flow out in large quantities, which can retain the nutritional value and delicious taste of the fish.

Therefore, when we stew fish, we try to choose hot water instead of cold water.

2. What else should I pay attention to when stewing fish soup?

1.If you want the fish soup to be delicious and rich, I think you need to fry the fish before stewing it.

The fried fish will be more complete and easier to stew into a milk-like white soup. For example: when we stew crucian carp soup, crucian carp is marinated with green onions, ginger and salt for ten minutes, then the wok is heated, the pot is wiped with ginger slices, and then an appropriate amount of cooking oil is added to moisten the pot, and after the oil is heated, the surface of the crucian carp is dried with kitchen paper and put into the pot, wait until one side is fried until browned, turn over one side and continue to fry, when both sides are browned, add shredded green onion and ginger to cook the fragrance, and you can add hot water to stew.

2.To remove the fishiness of the fish broth, you can add an appropriate amount of white pepper.

Some people like to drink fish soup, but the soup they make is fishier than the chef's soup. When we stew fish soup, it is important to choose fresh fish; At the same time, in addition to adding salt when stewing fish, you can also add an appropriate amount of white pepper, which can have the effect of removing the smell and improving the freshness. The time to add the pepper is after the fish broth has been stewed, and when it is about to come out of the pot.

Stew fish soup at home, pay attention to the above aspects, the stewed fish soup is fragrant and delicious, and those who like it must try it.

I think we should use hot water, so that the taste of the fish soup will be more delicious and easier to cook, and we should pay attention to adding a little more condiments to the fish soup, and take out the fish gallbladder in advance.

1. The gills in the fish head must be cleaned, otherwise the taste will be bitter. 2. Put the fish head in a pot and fry it, and then add water to simmer, so that the stewed fish soup is more thick and white. 3. When adding water, be sure to add boiling water, so that the stewed fish soup is thick and white without fishy smell.

4. Add enough boiling water at a time, if the simmering time is too long and the water is too small, you can add boiling water again, do not add cold water.

It is best to use hot water, you need to pay attention to add more chicken essence, light soy sauce oyster sauce and boil water in a pressure cooker to a little more.

First of all, clean the processed fish, add cooking wine, pepper, ginger slices and marinate for 10 minutes, which is conducive to removing the fishy smell, and then fry the fish on both sides slightly, then pour in enough water, boil the pot over high heat, and then turn to medium heat and simmer for 20 minutes to keep the soup tumbling state, when the water is about to dry halfway, remember to pour hot water, so that the stewed fish soup will not have a fishy smell.

Fish soup can also be stewed with many vegetables, such as shredded white radish, tofu, etc., vegetables can also help suppress the fishy smell, and will make the soup more fresh, nutritious and stuffy. In general, fish soup is actually not difficult to stew, as long as you master the method and remember to heat the water halfway through, you can stew a pot of tender fish soup, do you know? Speaking of fish soup, it should be a soup that many people love to drink, fish soup is very nutritious, many people have children or pregnant women at home, will stew fish soup to drink to replenish the body, we most often stew fish soup is crucian carp soup, crucian carp meat is relatively tender, but this kind of river fish will have a heavy fishy smell, so it is more troublesome to deal with, the fish soup that you want to stew has no fishy smell, you must master certain skills, such as stewing fish soup, add cold water or hot water halfway?

It turns out that I have been misplacing it, no wonder it smells so fishy.

Water should be heated when boiling fish broth; Because the simmering time can be reduced when heated, it can ripen faster, and the taste becomes better and very delicious.

Cold water should be added, cold water can ensure the freshness of the fish soup and the taste of the fish soup, it can stew the aroma of the fish, and it can also ensure the quality of the fish.

It should be heated water. If the water is cold, it will take a long time to boil it well. And it's not particularly delicious to look at.

1. Use hot water when stewing fish soup. Generally, the fish will be loose when stewing fish soup, and hot water has a coagulation effect on food, so it is very suitable for stewing fish soup. If cold water is added, the taste of the fish soup will be poor.

2. First of all, when dealing with fish, the internal organs and fishing line of the fish should be removed, and some people often neglect to remove the fishing line, so that it will have a strong fishy smell.

3. Don't be in a hurry to cook the processed fish, you should soak it in clean water for a while to remove the water, and then add cooking wine, ginger slices and other ingredients to marinate for a while, which can also have the effect of removing the fish, and at the same time make the taste of the fish taste better.

4. The marinated fish should be cleaned again before it can be put into the pot, and when it is fried in the pan, it should be fried over low heat until golden brown on both sides. Don't omit the fact that the fish soup made by frying the fish in oil will taste even stronger. In addition, you should pay attention to not stew the fish soup for too long, otherwise the fish will spread out, so try to simmer it on low heat.

1. Hot water is required to cook fish soup.

2. First of all, the fish soup boiled in hot water tastes better, has no fishy smell, and the nutritional value will be higher. After the fish is suddenly heated, the protein in the fish will shrink and solidify, keeping the fish meat from loosening, and the oil in the fish will also dissolve, making the fish soup viscous.

1. It is best to use hot water to make fish soup, because the fish soup cooked in this way will be more nutritious, and at the same time, it will have a fishy smell. Boiling water is used to cook fish soup, and when the fish is put into the pot with boiling water, the fish meat will be suddenly exposed to high temperatures, and the protein rich in the fish will shrink and solidify, so as to keep the fish meat from loosening.

2. Moreover, the surface of the fish is more compact after the protein solidifies in the morning and middle, and the large amount of nutrients contained in the fresh fish meat will not be lost in large quantities, which can ensure the better taste of the fish, so that the nutrients can live in layers. If you use cold water when cooking fish soup, as the water temperature in the pot increases, the fish will become loose and cause a fishy smell.

After the fish has been processed and other ingredients are prepared, water is needed to stew the fish soup. Is it better to have hot or cold water at this time? I believe that many people will add cold water when they stew fish soup because it can make the fish soup cook more thoroughly, but it is not right to do so, we should heat the water when we add water, if we add cold water to the fish soup, it may make our fish stew fishy, and when we cook fish soup, it may make the fish soup loose, because if we add cold water, there is a difference in the temperature between the surface of the fish and the surface of the fish, which causes the surface of the fish to shrink rapidly, which is not conducive to the nutrients in the fish entering the soup.

<> hot water. When cooking fish soup, heat the boiling water, and add enough, do not add it many times, otherwise it will affect the taste, only in this way can the taste of the fish soup be thicker and more delicious, and there will be no fishy smell, on the contrary, if the fish soup is used in cold water, the fish will soon spread out and will also emit a fishy smell. If you do it wrong, the soup is not white, and the meat is not fresh, in fact, I will always do the wrong thing at first, but then after learning the common methods used by restaurant chefs, I learned that the fish head tofu soup should be delicious, it is not difficult, and you can also eat the taste of the hotel at home, the key is to be healthy and healthier, the tofu and fish head are cut for each other, the double boiled soup is delicious and nutritious, and I will share it with you below.

1 fish head, washed, cut into cubes, dry on the surface of the water, cut the ginger into slices, wash the green onion and coriander separately, cut into small pieces, add oil to the wok.

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