Is it better to use hot or cold water to cook fish soup, and when stewing fish soup, is it better to

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 beneficial for the development of intelligence, so children can also eat some bonito appropriately in life.

Boil fish broth with hot water.

Boiling water is used to cook fish soup, and when the fish is put into the pot with boiling water, the fish meat will suddenly be subjected to high temperatures, and the protein rich in the fish will shrink and coagulate, so as to keep the fish from loosening.

If you use cold water, as the temperature in the pot continues to rise, the fish will be cooked for a longer time, the fish will be loose, and the nutrients will be lost quickly.

Precautions for making fish soup

1. Live fish should be used to stimulate the deliciousness of the soup and the deliciousness of the meat.

2. Pay attention to the layer of black film inside when cleaning the belly of the fish, this layer of black film can not be eaten, it will make the soup blackened and make the soup more fishy.

3. The pot should be heated before pouring oil, and then put the fish after the oil is hot, so that it will not stick to the pan and make the fish soup more delicious. When frying fish, don't be in a hurry to turn the fish, pay attention to observe the fish and wait until the bottom turns yellow before turning the fish, otherwise the fish meat is easy to break the skin and affect the integrity of the fish and affect the appearance.

4. If you want to cook a thick fish soup as white as milk, when frying the fish, you must fry the fish until it turns yellow on both sides, and then add warm water.

5. Use a small amount of ginger, garlic, green onion, Sichuan pepper and salt to ensure the unique umami of the fish itself.

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 best to use hot water when cooking fish soup, because the time to cook fish soup with hot water is shorter, and the fish meat is subjected to high temperature, which can make the protein in the fish shrink and solidify, so as to maintain the integrity of the fish meat to the greatest extent and avoid the loose fish meat, so that the cooked fish soup is more nutritious and has no fishy smell

If you cook fish soup in cold water, it takes longer than eggplant drainage, and more nutrients are lost, and as the water temperature in the pot continues to rise, the fish will become loose and have a fishy smell, and the taste will decrease.

Tips for cooking fish broth

1. After the fish is fried, the fish will be stewed again, and the fish soup will be thicker and whiter, more delicious, and there is no fishy smell. When frying fish, you should heat the pan with cold oil and do not turn it often, so that the fish will not stick to the pan and break the skin.

2. When the fish soup is not stewed, it is best not to put salt, otherwise it will cause the fish to coagulate and the soup is not easy to stew white.

3. If the fish fillets are used to make 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.

4. Stew fish soup over high heat, and the fish soup will become milky white after the fat is emulsified.

Hot water is better.

It is best to boil it in hot water, it will be milky white, and to cook fish soup in a pot under boiling water. Because of the delicate texture of fresh fish, the boiling water pot can make the surface of the fish body suddenly exposed to high temperature, and the protein will be denatured, shrinking and solidifying, so as to keep the fish body form intact. At the same time, the pores on the surface of the fish body are closed after the protein coagulation, 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.

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

Fish soup is rich in protein, a variety of minerals, a variety of vitamins, can strengthen the spleen and stomach, nourish qi and blood, nourish the body and qi, and enhance the body's resistance. The fat contained in fish soup is relatively small, containing unsaturated fatty acids, which is beneficial to human health, especially suitable for some people with weak spleen and stomach, decreased body immunity, high blood pressure and high blood lipids. High-quality protein can enhance the body's resistance, promote the growth and development of bones, supplement calcium, and prevent osteoporosis.

1. Fish soup is rich in protein, a variety of minerals, and a variety of vitamins, which can strengthen the spleen and stomach, nourish qi and blood, replenish the middle and nourish qi, and enhance the body's resistance.

2. The fat contained in the fish soup is relatively small, containing unsaturated fatty acids, which is beneficial to the health of the human body, especially suitable for some people with weak spleen and stomach, decreased body immunity, high blood pressure and high blood lipids.

3. High-quality protein can enhance the body's resistance, promote the growth and development of bones, supplement calcium, and prevent osteoporosis.

Fish soup should be boiled in hot water.

Because the time to cook fish soup with hot water is short, and the fish meat is subjected to high temperature, the protein in the fish can shrink and solidify, so as to maintain the integrity of the fish meat to the greatest extent and avoid the fish meat from being loose, so that the cooked fish soup is more nutritious and has no fishy smell.

If you cook fish soup in cold water, it will take a long time, lose more nutrients, and as the water temperature in the pot continues to rise, the fish will become loose and have a fishy smell, and the taste will decrease.

The fish soup should be boiled in cold water, so that the cooked fish soup is not fishy and delicious.

Hot or cold water to cook fish soup?