Stewed river fish soup is white, how to stew fish soup white

The preparation of the milky white crucian carp soup is as follows:

Materials. Crucian carp one.

Lactone tofu in one box.

Ginger to taste.

Green onion or garlic leaves to taste. Wine. Salt.

Essence of chicken can be left unplaced.

Salad oil to taste.

Steps: Kill the crucian carp and wash it, and take out the tofu and cut it into cubes.

Heat the pot and pour in an appropriate amount of oil, turn the pot to make the pot stained with oil all around, and then evenly sprinkle a layer of salt to prevent the fish from sticking to the pot.

Put in the fish and fry until both sides are slightly yellow, first face down, turn over and turn the knife edge up.

Add ginger, add water, and you can do it before the fish, and at the same time add rice wine to remove the fish.

When the fire comes, continue to burn for ten minutes, and the soup will be whiter. Add tofu to a boil and turn to low heat.

Generally, it will be fine to cook for another 20 minutes, if you like to be thicker, burn it a little longer, and be careful not to cook the soup too dry.

Add the chicken bouillon, sprinkle with chives or garlic and you're ready to go. Because the fried fish is salted, if it is not light, don't put it.

Tips] Don't turn over during the cooking of the fish soup, just push it with a shovel below to prevent it from sticking to the pot, don't move too much to cook this soup, the fish itself is very tender and easy to rot, so don't move it as long as it doesn't stick to the pot.

You don't need to fry in oil, just add water and cook over high heat, as long as you use high heat, you can boil the soup white, like milk, the color is very beautiful, and it doesn't look greasy.

Fish soup should be a soup that many people like, because it is rich in high nutritional value, and there are children and the elderly at home, and fish soup is inseparable. But if you want to make a milky soup, you need to pay special attention, otherwise it will fall short.

1. Fry until golden brown in advanceIf you want to stew the fish soup to a milky white color, you need to wash the fish first and drain the water. Then put a little oil in the pot, you don't need too much, when the oil temperature rises to eighty, put your hand on it to be hot. Then gently put the fish into the pot, do not touch it, fry slowly over low heat, and after about two minutes, you can move the fish and continue to fry the fish on the reverse side until golden brown.

When both sides are golden, it means that you are one step closer to success.

Second, the most important thing to boil water to make a milky fish stew is to put boiling water in the water. Fish broth boiled in boiling water is sure to be milky white and will not be mistaken. Many people have the same steps, but they just can't make milky white soup, which is because of the water.

Using boiling water to boil the soup can help boil out all the nutrients of the fish, and it is milky white, so it is more nutritious and delicious.

3. Don't be anxious to simmer fish soup over low heat, after boiling over high heat, you should use medium-low heat to simmer slowly. Although the fish soup does not have the same amount as the pork rib soup and duck soup, the fish soup should also be stewed slowly. At least 20-30 minutes after the water boils, this is the best time to boil the fish.

Simmering over low heat can help the fish soup to bring out its milky white color, but if it is only boiled for a while, it will definitely not have this effect.

Fish soup is a more nutritious soup, the fish itself is active meat, it is not easy to gain weight, and fish soup is very good for the body. If you want to drink delicious fish soup, we must pay more attention to make a nutritious and delicious fish soup.

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.

Take crucian carp soup as an example, let's take a look at how to boil the soup white:

First of all, after the crucian carp is washed and peeled, you should use a knife to cut a few knives on the fish, which is not for the sake of flavor, but for the sake of "flavor", so that the nutrition and delicious taste of the fish can be well integrated into the soup when stewing, no matter how small the crucian carp you use, you have to change the fish body twice, this step is a must.

Secondly, some people think that since it is a stewed fish soup, they simply put it directly into the water to stew, it is this practice that will make the nutrition in the fish meat not be stimulated, and will not be integrated into the soup, so, before stewing, there must be a step that must be missing - frying, frying the fish without too much oil, after the oil is hot, then put the fish in to fry, fry one side until the surface is mature, and then turn over the other side to fry it, here remember not to fry only one side and start stewing.

Then, you can pour boiling water to stew, in fact, boiling water and cold water are OK, but the effect of pouring boiling water will be better, and the white soup will be thicker and more fragrant during the stewing period.

Next, add green onions, ginger slices and garlic slices to enhance the fragrance and remove the smell, then cover the pot and simmer for 25 minutes on the lowest heat, if cold water is reached, simmer for an additional 5-10 minutes.

After the fish has been stewed for enough time, you can also put some fresh tofu, cut it into slices and put it in, boil over high heat, and simmer it for another 2-3 minutes on low heat to get out of the pot, so that the stewed fish soup has a good calcium supplementation effect! However, remember that after putting the tofu in it, do not simmer it for too long, otherwise the taste of the tofu will not be tender.

When out of the pot, you only need to put salt to taste, and then put it in the soup bowl, sprinkle a little coriander, and then drop a little sesame oil, a bowl of thick white and delicious crucian carp tofu soup is ready, take a sip, fresh and delicious, the whole body is warm, in addition to drinking soup and eating tofu, the taste of fish is also good, however, it is not recommended to let children eat crucian carp meat, because the spines of crucian carp are small and many and not easy to pick out, this, parents should pay more attention, if you want children to eat, use sea bass, Black fish and other fish to stew fish soup is also a very good choice!

1. When processing fish, take out the internal organs from the gills of the fish, and do not cut the belly of the fish to ensure the integrity of the fish body, so that the soup is pure and the fish meat is delicious.

2. Before stewing the fish, fry the fish in a pan to increase the fat in the soup to make it rich in fat and soluble protein, so that the soup is white.

3. After frying the dried fish, pour hot water into the pot.

4. Finally, add salt and pepper to taste, and add an appropriate amount of rice vinegar to remove the smell. Cleared.

When stewing fish soup, choose fresh live fish and stew it in hot water until it turns white.

Fish is a great food for all ages, it is rich in high-quality healthy protein and has a much lower fat content than meat. When boiling fish, put hot water in the pan. Washing the fish into a pot with hot water makes it easier to cook the protein, which is the key to making the soup pure white.

Hot water in the pot can make the protein dissolve in the soup, cold water is not good, the fish in the cold water pot, the meat will shrink, the protein is not easy to be cooked, such a fish soup is not good-looking pure white, and the taste is slightly worse.

Tips for fish soup stew:

First tip: fry the fish.

Many people may stew the fish soup when they are ready to stew the fish and start stewing it directly, no wonder the stewed fish soup is not delicious and the fish meat is not delicious. Before simmering the fish soup, the fish frying step is indispensable. After frying the fish, it can make the fish more complete, and it is not easy to stew when stewing.

And if the fried fish is stewed again, it can reduce the loss of nutrients and make it more nutritious.

Second tip: boil the pot.

Once the fish is fried, it is ready for fish stewing, and many people like to put it in cold water, which is very wrong. If you put cold water, the fishy smell will be stronger, and the stewed soup will not be milky white. The correct way is to pour enough boiling water into the pot and boil the pot to simmer, so that the fish soup will be more delicious.

In addition, if you let the water simmer for a while, you can see that the fish soup turns milky white.