Fish soup cold underwater pot or hot water, boiled fish cold underwater pot or hot water

Fish soup in cold or hot water? Someone always makes mistakes, and it's no wonder that fish soup is neither fresh nor white.

Drinking soup in summer is a good eating habit, and recently our family is indispensable for all kinds of soup and water. Among all kinds of soups, fish soup is indispensable, delicious and nutritious, and is loved by more and more people. Drinking fish soup often can replenish sufficient protein for our body, and fish is not easy to gain weight, even friends in the first period can eat it with confidence.

Crucian carp tofu soup is a very common fish soup in normal times, and the fish soup soup made by this way is milky and delicious, rich in taste, and you will be very satisfied when you take a sip. However, some people can't do such a simple stewed fish soup well, and many people complain that the fish soup they make will not appear milky white.

If you want the soup to be milky, there is one thing that must be mastered, that is, when adding water, whether you should add cold water or boiling water. There are always many people who make this wrong, and it is no wonder that the fish soup tastes very bad.

I've tried both of these methods of adding water, and the best effect of boiling water pot stew is the best. If you grasp this well, the fish soup will naturally be more delicious and tasty. Let's take a look at what the correct operation is.

Fish soup in cold or hot water? Someone always makes mistakes, and it's no wonder that fish soup is neither fresh nor white.

Fish soup stew] Ingredients: crucian carp, tofu, green onion and ginger, cooking wine, salt, white pepper, cooking oil.

Step 1: Cut the tofu into small cubes of about 2cm, remove the internal organs, scales and other dirty things from the crucian carp, wash it and smear it with salt and cooking wine on the surface, and marinate for about 15 minutes.

Step 2: Cut the green onion into chopped green onions and the ginger into slices. After the pot is heated, don't rush to pour the oil, first use ginger slices to evenly spread it on the bottom of the pot, then pour a certain amount of oil, and then put the crucian carp in and fry it over low heat until it is golden brown on both sides.

Step 3: Then we put the remaining ginger slices in, then pour boiling water over the crucian carp into the pot, then cover the pot and cook on high heat for 10 minutes.

Step 4: At this time, after opening the lid, we can clearly see that the soup has become milky white. Then we put the tofu in and cook it for 5 minutes, finally add salt and chopped green onions, and then serve.

The soup is delicious, the tofu is tender, and a bowl of delicious crucian carp soup is also a treat. After cooking, you can also add some white pepper according to your taste to increase the taste. Once you've learned how to do this, make it for your family.

Tips: 1. Before frying the fish, we need to touch the pan with ginger slices to prevent the fish from breaking the skin and sticking to the pan. The fried fish must be fried over low heat until golden brown before continuing.

2. When stewing fish soup, be sure to use boiling water, so as to ensure that the stewed fish soup is milky white.

Anggong fish soup is simple to make and nutritious and delicious.

Boil a pot under water. Because the time to cook fish soup in hot water is short, and the fish meat is subjected to high temperatures, the protein in the fish can shrink and solidify, and the umami will not flow out, so as to maintain the integrity of the fish meat to the greatest extent and avoid the loosening of the fish. The resulting fish soup is more nutritious and has no fishy smell.

If you want to boil the whole fish in fish soup to remove the fishiness, you can fry the fish on both sides with oil slightly, and then put ginger and cooking wine to fry the fish until fragrant. Add cold water to bring to a boil, and do not turn the fish before the water boils. Add a little vinegar when the soup is white and simmer until it is white, add salt and chicken essence before cooking, and sprinkle with chopped green onions.

If the fish fillet is made into fish soup, you can first fry the ginger slices with oil, add cooking wine, put cold water, and wait for the water to boil before putting the fish in the pot. If you don't have ginger in your home, you can use coriander instead. The method is to fry the fish on both sides with oil to slightly yellow, boil it in cold water, put a few coriander into it, and after cooking, remove the coriander.

When boiling fish, in order to make the fish soup more delicious to the greatest extent, the seasoning must be less, there is ginger to remove the fish, and then the seasoning only uses salt, so that the stewed fish soup will be more milky white and delicious, and finally before the pot, add a little celery leaves, which is also to make the fish soup fresher and no fishy smell.

You can put some vinegar in it when cooking fish. Because the vinegar itself has the effect of separating the bones, whether it is making fish or pork ribs, this method is practical, put a little salt, and the fish can be separated from the fish after the mouth.

Relevant knowledge. How to pick fresh fish.

1.Look at the shape of a fish. Heavily polluted fish have abnormal morphology, some have large heads and small tails, curvature of the spine and even deformity, and some have yellow epidermis and blue tail.

2.Look at the fish's eye. Fresh fish with a plump and protruding cornea and a clear cornea; If the eyeball does not bulge, the cornea is wrinkled, or there is bruising in the eye, it is not fresh.

3.Sniff the gills. The gill filaments of fresh fish are bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish; The gills of stale fish are darkened and grayish-red or grayish-purple, and the mucus is fishy.

4.Touch the fish. The surface of fresh fish has transparent mucus, and the scales are shiny and tightly attached to the fish body, and it is not easy to fall off; The mucus on the surface of stale fish is mostly opaque, and the scales are glossy and easy to peel off.

5.Pinch the fish. The fresh fish meat is firm and elastic, and the depression disappears immediately after acupressure, and there is no peculiar smell; The stale fish is slightly loose, and the depression disappears slowly after acupressure, and it has a slightly fishy smell.

6.Look at the belly of the fish. The abdomen of fresh fish is not distended, and the anal hole is white and sunken; Stale fish anal hole slightly protruding.

Fish soup is a very delicious delicacy, in most people's impression this is a meal with a strong nourishing effect, people's qi and blood and ** have a good conditioning effect, because fish is rich in vitamins and unsaturated fatty acids, is the best conditioning meat for the human body, and the practice of fish soup is very particular, for example, make fish soup with cold water or hot water? Let's take a look at the explanation.

If you add cold water, you can't get out of the milky soup, because adding cold water will organize the formation of protein in the soup, which is protein coagulation, and is not conducive to the formation of nutrients in the soup.

Fry the crucian carp on both sides until golden brown, then add boiling water, and remember to add enough water you need at a time, taking into account the evaporation of water during the cooking process, so add more in moderation, otherwise the soup will be very little in the end, and adding water halfway will also lose the nutrients in the soup. Salt is added when the soup is ready to be drunk after it is finished, which will also make the soup more nutritious and delicious.

Specific methods: 1. Stew fish soup, be sure to stir-fry the fish with oil, and fry it until it is golden brown. After frying, be sure to add cold water, so that you can stew a milky white fresh fish soup, which is more fragrant and delicious. Don't put salt when cooking, you can put a little green onion and ginger to get rid of the fishy smell.

2. You can choose boiling water to put in the water, which can make the protein of the fish coagulate suddenly, maintain the integrity of the fish, and the taste is better. Fish soup is rich in nutrients.

3. To cook fish soup, you first need to add green onion and ginger, put in oil when the pot is hot, fry the fish slightly, and then put in water until the fish soup turns milky white.

Nutritional value: Fish is very rich in nutrition, the therapeutic effect of food therapy can not be underestimated, and different kinds of fish health care functions are not the same, so it often becomes the main ingredient of many beautiful soups. For a simple example, carp has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, clearing heat and detoxifying, etc., and eating it with winter melon and green onion boiled soup can reduce the symptoms of edema; And if it is boiled with a little Chuanbei, it can have an anti-inflammatory effect, **cough and wheezing.

1. Stew fish soup in cold water, which tastes more delicious and is conducive to nutrient absorption.

2. The temperature of fish stew is generally kept at 90-95 to facilitate the analysis of amino acids, short peptides, glutamic acid, glutamine, creatine, B vitamins, calcium, potassium and other components. These substances are easily soluble in water, have a more delicious taste, and facilitate nutrient absorption. When fish is stewed in hot water, the ingredients are suddenly exposed to high temperatures, and the outer layer of protein is easy to coagulate, and it cannot be fully dissolved into the soup, which will greatly reduce the umami taste.

When fish is stewed in cold water, the soluble substances of the outer protein of the fish will slowly dissolve into the soup during the heating process, releasing umami. (If you need to add water halfway through the fish stewing process, just add some boiling water, and avoid using cold water, because of the principle of thermal expansion and cold contraction, the fish meat shrinks, making it difficult to dissolve the protein.) ）

3. Miscellaneous. Generally, the ingredients of stewed soup are mainly meat-based, meat contains more protein, and the main component of protein is amino acids, which will be destroyed by long-term heating, and the nutrition will be reduced, and at the same time, the dishes will lose their due umami. The protein and fat content of the hoof increased significantly after 1 hour of heating, and then gradually decreased. The protein and fat content of grass chicken gradually increased after heating, and the protein and fat could reach the maximum value when heated. The protein content of duck meat basically remains unchanged after 1 hour of heating, and the fat content rises to its maximum value after 45 minutes of heating.

Therefore, it is generally best to control the stew within an hour.

Hot water under the pot, boiled fish is also called boiled live fish, listen to the name can think of a hot dish, this is a dish popular from Chongqing to the whole country, the method is simple, the workmanship is exquisite, usually the selection of fresh grass carp as the main material, with a variety of vegetables quickly boiled. Boiled fish has captured a large number of food classes with its characteristics of being not greasy, spicy but not dry, numb but not bitter, and the meat is smooth and tender. Teach you the precautions and tricks of the boiled fish production process step-by-step, and you can eat delicious boiled live fish at home.

Ingredients: 4 servings.

A grass carp. A baby cabbage.

Rice cake to taste. Appropriate amount of green onion, ginger and garlic.

Three tablespoons of boiled fish seasoning.

Appropriate amount of excipients: Sichuan pepper oil.

Half an egg white. One spoonful of cornstarch.

A pinch of chicken bouillon. Step 1: How to cook the fish.

Wash the grass carp, cut it in half, remove the fish bones, and cut the fish meat into filletsStep 2 The practice of boiling the fish**.

Fish fillets marinated in cornstarch and egg whites for half an hour, and the side dishes are all prepared Step 3 homemade method of boiling fish.

Bring the water to a boil, put the rice cake in and cook it for one minute, then add the cabbage and blanch the simple method of boiling fish in Step 4.

Remove and spread on the bottom of the bowl.

Step 5: How to eat boiled fish.

Heat the oil in a pan, add the fish head, and fry the fish bones until fragrant.

Step 6: How to cook boiled fish.

Add ginger and garlic, an appropriate amount of boiling water, and the fish soup can be cooked quickly to a milky white step 7 how to fry boiled fish.

Add 3 tablespoons of boiled meat slices seasoning and a dash of chicken bouillon.

Step 8: How to cook boiled fish.

Pour the boiled fish bones into a bowl filled with baby cabbage.

Step 9: How to stew boiled fish.

Bring a pot of clean water to a boil, blanch the fillets and remove them.

Step 10: How to stir-fry boiled fish.

Spread in the fish broth and sprinkle with shallots to garnish to enhance the flavor.

It must be hot water, and if you're in a cold water pot, your fish will at least be alive.

In general, boiling fish can be boiled in an underwater pot or a cold water pot, but there is a deviation in taste.

The difference between boiling fish in a pot under water and a pot under cold waterAnd the difference between boiling fish in an underwater pot and a cold underwater pot is as follows:

The fishy smell of the fish in the cold water pot will be very strong, the texture of the fresh fish is delicate, and the boiling water pot can make the surface of the fish body suddenly subject to high temperature, and the protein will be denatured, shrinking and coagulation, so as to keep the fish body shape intact; At the same time, after the protein on the surface of the fish is solidified, the pores are closed, and the soluble nutrients and flavor substances contained in the fresh fish are not easy to overflow in large quantities, which can maintain the nutritional value and delicious taste of the fish to the greatest extent. If you use a pot under cold water, as the water temperature gradually increases, the fish meat will become mushy, the surface will not be smooth, or even broken, which will affect the quality and flavor of the dish.

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.