How to boil fish soup to make it white, and how to boil fish soup to milky white?

Milk white fish soup] Prepare ingredients: three sea black fish, half a green onion, three slices of ginger, one coriander, appropriate amount of salt, appropriate amount of peanut oil.

Production steps: 1. Three sea black fish, scrape off the scales, remove the gills and internal organs, wash and control the moisture. Heat the pot until it smokes slightly, add an appropriate amount of peanut oil, spread the fish in the pan, and fry the fish over medium heat.

Don't be in a hurry to turn the fish after it is put into the pan, fry it until the bottom is browned, then turn the fish over and fry the other side until browned. Add the green onion and ginger slices, preferably close to the bottom of the pot to bring out the fragrance. Fried fish is the focus of this dish, and the fish can't be boiled milky without this step, remember!

2. Pour a large spoonful of cooking wine along the edge of the pot, if there are two pots, it is better, and the fragrance is stronger. Don't worry about the smell of alcohol, after the later cooking, the alcohol has evaporated, leaving only the aroma.

3. Add enough water at one time, and the amount of water should be slightly more, because after more than ten minutes of boiling, the amount of water will be reduced. As for using cold water or hot water, it can be said for sure here, I have used both cold water and hot water, and there is basically no difference between the finished product.

4. Cover the pot with a lid and bring to a boil over high heat, then turn to medium heat and continue to boil for about 15 minutes. Put an appropriate amount of salt to taste 5 minutes before cooking, turn off the heat and sprinkle in a little chopped coriander or chives. The water in the pot should be kept boiling all the time during the boiling process, and if there is less water, you need to add hot water instead of cold water.

5. A pot of milky white fish soup is boiled, although only salt is used to taste, but the taste is extremely delicious. 

After the fish has been lightly fried in oil. , add hot water to boil and it will become milky white!

First of all, open and wash the fish, heat the pot, pour a little oil, fry the fish on both sides, add boiling water, boil over high heat, change to medium heat, after half an hour, the soup is milky white, add salt to taste, call coriander and you can get out of the pot.

If the fish soup is boiled white, I remember that when some people opened a restaurant, they would sing about the white color of some flour, but if you eat it at home normally, I think that if you simmer it slowly over low heat, you can cut a little tofu, and the soup will be very white.

If you want to boil the fish soup out of white, you need a high fire to boil it, so that the soup is milky and not muddy, especially appetizing, and the soup boiled out of low heat is a clear soup will not be so white.

How to boil fish soup out of white, today I will take you to reveal the secret.

I believe that many people prefer to cook at home, and cooking a steaming meal for their family is very fulfilling. Cooking at home, in addition to staple food and stir-fry, drinking a bowl of steaming fish soup is very nutritious and delicious, how to boil the fish soup into milky white? Let's talk about this topic together!

1. If you want to boil the fish soup into milky white, you must not put soy sauce.

Many people in the stir-fry cooking, in order to increase the taste, habitually put soy sauce, but if you want to boil a trip, at this time must remember, do not put soy sauce, whether it is dark soy sauce or light soy sauce, there is a certain color, after putting soy sauce, the fish pond will not be so white, even if the fish pond has been boiled into white, then in the addition of soy sauce, the color is not perfect, such a fish soup many people have no appetite.

2. When boiling the fish soup, the first step is to fry the fish so that the fish soup can appear milky white

I don't know if you have ever drunk crucian carp soup, especially lactating women, drinking a bowl of steaming crucian carp soup is very beneficial, not only conducive to the recovery of the body, but also able to bring more energy to the body and provide more rations for the baby. As a woman, when I was breastfeeding, I was often able to drink the crucian carp soup that my mother cooked for me, and the crucian carp soup made by my mother was not greasy at all, and the soup was thick and milky white, and I had a more appetite when I saw it, and I could drink two bowls every time. Later, I also learned from my mother, how to boil fish soup into milky white, my mother told me a secret, that is, when boiling fish soup, first put oil in the pot, fry the crucian carp on both sides, and put the fish directly on the water, and boil the water, boil for 20 minutes on high heat, and boil for 20 minutes on low heat, so that the fish soup made is particularly successful.

In fact, the main thing is to boil out the fat in the fish over high heat, cook it for a longer time, so that the fish soup will become milky white, and there is no need to add any auxiliary ingredients such as tofu, only need to use high heat.

When the fish head is almost fried, pour in a little boiling water first to prevent the temperature in the pot from dropping instantaneously, and then add the remaining water, the amount of water and the fish are balanced, you can't add more, and then you need to cook for a while, and the fish soup will turn white.

The water should be heated more, and a spoonful of cooking wine should be added, and milk should also be added, and some sugar should also be added, etc., so that the fish can be made milky white, which is very tasty.

The color of the fish soup to be boiled is more beautiful, the main thing is not to choose cold water when boiling, to choose boiling water, pour boiling water and then burn the lungs after pouring boiling water.

Hello, you can add boiled water when boiling fish soup, so that the soup is milky white, I hope mine can help you, I am very happy.

Don't add any condiments with color, and if you cook for a longer time, it will become milky white, and when you cook the fish, you should simmer it on low heat.

First of all, fry the fish on both sides of the pot, put it in boiling water, and cook it for 20 minutes over medium heat, and the fish soup will become milky white, delicious and nutritious.

5 tips for cooking fish soup:

1.Live fish. When cooking fish soup, we must choose live fish, as long as it is a live fish, no matter how it is cooked, ensure that the soup is definitely milky white soup, the fish should not be frozen or put for many days, or the fish that has been dead for a long time, such fish you cook for 1 day, the soup will not be white.

2.Boil in cold or boiling water.

As long as the fish is alive, whether it is cold or hot water, the fish soup can be boiled white, the fish soup cooked in cold water is fresher, and the fish soup cooked in hot water is more tender, you can make it according to your preference.

3.Fry the fish in a boil.

Although the fish can be boiled white without frying, if the fish is fried, the fish soup will be more fragrant, the meat will be more fragrant, and the fishy smell will be reduced a lot.

4.Give some tofu and salt at the end.

In the process of boiling the fish soup, boil the fish soup over high heat, add tofu, cook for 15-20 minutes on medium heat, and finally give an appropriate amount of salt when the pot is raised (the salt can also be boiled white first), the soup is not delicious to come to Master Hu.

5.Add lard.

When frying fish, give an appropriate amount of lard to make the fish soup more milky and tastier, this is a little trick.

Crucian carp soup contains a comprehensive and high-quality protein that strengthens the skin's elastic fibers. In particular, it has a peculiar effect on relieving early wrinkles caused by mental factors such as stress and lack of sleep.

After being in a hurry to clean and wash, put water in the pot, put green onion and ginger, and then turn high heat to boil and simmer for more than half an hour to an hour, add some white vinegar. The soup will turn white, season with salt and add some coriander, and the green onion will be formed.

Before the fish soup is boiled, it needs to be fried in oil, so that the nutrients of the fish can be brought out more quickly, and the soup will be boiled slowly until the soup is white.

Ingredients for fish soup.

Carp, ginger, chili, vinegar, salt, coriander.

Steps to prepare fish broth.

Step 1: Remove the internal organs of the fish, wash it, and slice the mouth of the fish with a knife. Marinate with salt for half an hour.

Step 2Pour the oil into the pan, add the ginger and stir-fry until fragrant, then scoop out the ginger.

Step 3Put the fish in a pan and fry on both sides until it changes color.

Step 4Pour in the water (no fish), ginger, chili, salt, a small amount of vinegar.

Step 5: Add a lid and simmer until the soup is bowled.

Step 6: Add the coriander and remove from the pan.

The fish broth turns white, mainly because of the fat.

Fry the fish in lard first, then add enough cold water (must not heat the water), and do not add water halfway, so that the fish soup tastes fresh.

When boiling the fish soup, drop a few drops of fresh milk into the pot, and after the soup is cooked, not only the fish meat is tender and white, but also the fish soup is more fragrant.

The reason why the fish soup turns white is that the protein and fat have emulsified and become milky white.

As long as the content of protein and fat is increased, the fish soup can quickly turn white, so adding lard and poached eggs can make a milky white fish soup, and it also increases nutrition.

Moreover, lard has a natural aroma, which makes the fish soup rich in flavor. In addition to poached eggs, you can also add tofu.

Crucian carp must be fried in advance and fried until browned on both sides.

When stewing fish soup, keep the heat high throughout the stew to make the stew taste and appearance better.

The principle of whitening boiled fish soup is that the highly boiling water breaks up the fat and turns it into fat globules that dissolve in the water to form an emulsion, which is a milky white soup.

You can add hot and cold water to make fish soup, the key is the heat.

The difference between the preparation method of "milk soup" and "clear soup" is that the heat of "clear soup" is first strong and then small, and after the soup is boiled, it is immediately changed to low heat to keep the soup noodles slightly open.

The heat of the milk soup is different, first strong and then medium, the soup noodles are always kept boiling until the soup is milky white.

This is because during the boiling or boiling process, the fat contained in the fish meat leaks and the collagen in the skin is hydrolyzed into gelatin molecules.

The fat tissue boils in the pot, and the crushed fine particles are evenly dispersed in the water, forming an oil-in-water emulsion, which makes the soup thick and white like milk.

In other words, the fatty tissue in the fish is boiled into the soup.

In this way, the color of the fish soup will be particularly beautiful, and the fish soup will taste more delicious and more nutritious.

Precautions for selecting crucian carp: live crucian carp must be used; Crucian carp should preferably be four to five inches long.

1。When cleaning up crucian carp, you must remove the gills and the contents of the fish's belly and wash them, especially if there is no black membrane in the belly, otherwise it will be very fishy.

2。The cleaned crucian carp should be left for a while before cooking, and the fish (soup) produced in this way is fresh. Note: No seasoning should be placed on the fish!!

3。Start the oil pan (put a little less oil, the amount of oil must not be more), put the crucian carp into the pot when the oil is hot (medium heat, the fish will be mushy if the fire is too big), and then add cold water when the fish body turns yellow on both sides (depending on personal preference: the fish soup boiled out with more water has a light color and taste, otherwise the flavor is strong - milky white).

Add the ginger cubes and green onions. After the fire boils, switch to low heat and boil slowly (about half an hour).

4。Add a little salt five minutes before turning off the heat (according to personal taste), and you can also put a little less chicken essence (you can also leave it alone, the fish soup itself already has umami).

5。Once the fish broth is ready, it is best to drink it hot. You can drink white soup, or you can put a little seasoning:

Sprinkle a little white pepper and chopped chives in each person's bowl, and then serve it with milky white fish broth, which is also delicious. The fish is also edible, and the meat is very tender and has a light fragrance and sweet taste.

If you put tofu in the fish broth, never put frozen tofu. Because the fish soup itself has no oil, and the taste of frozen tofu will affect the umami of the fish soup itself.

1. After the fish is processed, put on a flower knife and sprinkle some salt.

2. Wipe the pot with ginger, otherwise it will stick to the pot, and there should be no water in the pot when wiping.

3. Fry the fish in the pan, turn it over and fry it until it turns white.

4. Pour warm water and boil, the heat is slightly smaller, and the soup will be milky white.

Fish soup, fish is very nutritious, the therapeutic effect of food therapy can not be underestimated, and different types of fish health care functions are not the same, so it often becomes the main ingredient of many beautiful soups.

Carp has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, tonifying the brain, clearing heat and detoxifying. Taking 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.

Data shows that each bowl of fish soup contains only 2% protein, while the fat content is as high as 40%. One can imagine how unwise it would be to "only drink soup and not eat ingredients".

The simplest is to cook it over high heat, or you can add milk.

If you want something delicious, use fish that tastes good in its own right, such as crucian carp, catfish, mullet, etc.

If you make hot pot, it doesn't matter because the seasoning has a strong flavor.

As for those who are accustomed to taking the fishy smell as a fragrance, it doesn't matter even more.

Generally speaking, crucian carp soup is more fragrant.

If you want to stew the fish soup, you must have a lot of water in the early stage, because it takes a long time to boil, and the control of the condiments is relatively strict. First of all, in the process of cooking fish, we must pay attention to choosing a good fish, and then in the process of making, we must also pay attention to avoid affecting the nutrition and taste of her fish soup. In the process of making fish, you must fry the fish, which is a necessary way for the fish soup to become white, if there is no fried fish discourse, it will not become white, so after processing the fish, removing the gills and other unnecessary internal organs, it is necessary to fry the fish.

Pour cooking oil into the pan and fry the fish you bought. Subsequently, add green onions, ginger, garlic, and cooking wine to remove the fish. In the process of cooking fish, don't forget to put in the water, the first time you have to put more water, so that the fish soup will be milky white.

Then it has been slowly boiled, in the process of boiling, you must pay attention to it, put in some condiments, try to choose less condiments that are heavier, and after putting it away, finally sprinkle in the coriander and you can get out of the pot.

How to season the fish soup after it is stewed white.

People generally choose milky white fish soup, it can make it more nutritious, and the taste is also relatively delicious, for the seasoning, according to the previous steps of making soup is the same, put in some condiments, you can put in some vinegar, sesame oil, soy sauce, sesame oil, salt and other condiments, but do not put too much condiment when putting condiments, because the fish at this time has been fried, and the condiments have been put in advance when frying, if you put too much, It will make it lose its flavor and make the condiment heavier, so try to put less of it.