It is better to boil fish in boiling water or cold water, and to stew fish in boiling or cold water

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.

Boiled fish should be boiled in cold water, so that the fish can be cooked more fully and flavorfully, and the boiling time is longer, so that the taste of the fish can be fully cooked, and the fish soup will be more delicious and delicious.

If you want to eat it, if you drink fish soup, you should boil it in cold water, slowly boil the soup into the water, the soup is fresh and fragrant, if you eat fish, it is not recommended to use cold water, because cold water shrinks the freshly fried fish, the protein is difficult to overflow, and the soup is not white.

Boiling water or cold water should be used to cook fish, cold water should be used, boiling water scalds the fish to death, it tastes hard, stew slowly in cold water, and the fish is very delicious.

Is fish stewed in hot or cold water? Many people don't know, no wonder the fish soup is neither white nor fresh.

It is best to use a pot under cold water when cooking fish at home.

When stewing fish, the protein on the surface of the fish will quickly coagulate and denature, and the inside of the fish has not yet reached the temperature of denaturation, and the denaturation speed between the inside and outside is too large, and the freshness of the stewed fish soup will be reduced a lot, so it is best to stew the fish in a pot under cold water. In addition, if you want to add water in the middle of the fish stew, be sure to add boiling water, not cold water. The temperature of the fish soup with cold water will drop suddenly, and the protein in the fish will suddenly solidify, which cannot be fully dissolved in the fish soup, which will damage the deliciousness of the fish soup.

Fish stew tips

When adding water to the stewed fish, don't add water over and over again, add enough at one time, only in this way, the boiled fish soup will be more fragrant and delicious, and there will be no fishy smell.

Generally speaking, cold water is used for thick soup, boiling water is used for clear soup, and cold water is added directly after frying or frying in thick soup, and the soup is boiled over high heat after frying or frying, and the soup is thick and thick, which is suitable for general fish.

Clear soup stewed fish should be blanched and washed, stewed in hot soup, simmered over low heat, fresh fish is suitable for this method, the cooked fish soup soup is clear to the bottom, and the taste is eternal.