Does fish turn white after frying before cooking? What do I need to pay attention to when frying on

Does fish turn white after frying before cooking? The addition of salt is related to the survival of a dish, and 99 dishes can only be put in salt, vinegar, and these seasonings before they are cooked, and the early payment will not only harm the taste, but also continue to make the dish more and more unsightly. The fish is fried and then boiled to become a broth, and it should be fried on both sides; Add boiling water and cold water, and boiling water can be boiled quickly.

If you want the raw eggs to be tender, put water in the case of beating the eggs. Scrambled eggsRemember to fry with chopsticks, slowly slide the raw eggs in the case of scrambling, and you will find that the raw eggs are getting more and more puffy and larger due to the heat and symmetry. When stir-frying cabbage, you can't add salt first, because the dish will produce water when it encounters salt, and it is very easy to fry old and undelicious.

Cooking should follow a principle, the more difficult ones are put into the pot first, and the ones that can be eaten raw can be put at the end.

What do I need to pay attention to when frying on both sides? First of all, not everything is white after frying, for example, raw eggs have high-quality and high-protein food, after it is fried, it can lock its whites in the omelette, and then the soup will be white after continuous high temperature cooking, and then fish bones, it will be white after cooking until golden brown, fish fingerlings are originally high-protein food, after frying are the same as raw eggs, it will lock its protein through frying, and then through continuous high temperature soup, the tone of the soup will be white.

Use the head of the fathead fish, break the black mucous membrane and fish teeth, cut the water tofu into slices, prepare a little Xianglai hot pot cold oil in advance, put in the chopped pepper fish head and fry it until it is golden brown on both sides, heat the water and pile the soup on high fire, wash it white, put in the water tofu and cook it for another 2 minutes, add salt and white pepper to start the pot.

Why is most of the soup in the restaurant milky? How do you cook milky soup? When boiling the soup, there are only three conditions that need to be met for the soup to be milky white.

That's body fat droplets, demulsifiers, and water. When you boil the soup, the delicious soup contains lipid raw materials, and under the effect of boiling and tumbling, the body fat produces microdroplets, resulting in a smooth emulsion management system, and then evenly dispersed in water.

For example, crucian carp is a raw material containing soluble protein but high fat rate, and only grass carp is used to make soup, which does not have the actual effect of fragrant lees, and to replenish the body fat, you need to put the fish in oil and fry it. This fried fish oil, when washed into boiling water, produces small droplets of lipids. The simmer keeps the soup boiling, so that the small fat droplets are constantly sprinkled and cannot gather together; At the same time, during the whole process of cooking, the soluble protein of the fish body slowly melts out, and the encapsulation is on the outside of the fat droplets, forming a milky white soup.

If the fish is fried and then boiled, it will turn into a white soup because the white substance in it comes out, so be sure to pay attention to the heat when frying the fish on both sides, if the fire is too large, it is likely to be burned.

If you want to make the fish broth thick and white, be sure to fry the fish until golden brown on both sides, then add water to boil, and then add the right amount of salt when frying the fish to prevent it from sticking to the pan.

Heating the water is to reduce the time of the fish in the pot, maximize the stimulation of the nutrients in the fish, and then make the fish soup white.

Because this method can cook the nutrients of the fish, the fish soup is more delicious and delicious, and the nutritional value is higher.

This can remove some of the fishy smell of the fish, which can make the fish cook faster, and the fish meat is more flavorful, and the cooked fish soup is particularly white.

The soup will turn milky white, and frying the fish first and then going into the water is not the main reason, the main factor is still determined by the fat.

It is indeed determined by the fat that makes the fish soup white, and with the participation of fat, it will become a milky white soup. In the process of boiling fish soup, the fat in the cooking oil and the fatty tissue contained in the fish are crushed into fine particles, while lecithin, gelatin molecules and some proteins act as emulsifiers to form an oil-in-water emulsion, which makes the soup thick and white.

Therefore, the whiter the fish soup, the more nutritious, and the white substance is actually the fat of the fish, the more fat, the whiter the color of the fish soup. For people with four highs, they should also try to drink less or not drink this kind of soup, such as high blood lipids, high blood pressure, high blood sugar and high uric acid, and gout patients must try not to drink this soup.

In fact, the reason why the fish soup turns white is that the protein in the fish meat dissolves in the water, forming a "cloudy liquid" similar to milk. Protein itself is a macromolecular substance that is difficult to dissolve in water, and the purpose of frying fish is to decompose the protein into molecules with a smaller amount of molecules after high temperature treatment, so that it is easier to dissolve in water.

No, boss, fried or not second. The most important thing is not to put salt first, but to let the protein escape.

Fry the fish you want to boil in the soup on both sides in the oil pan first, one can make the fish fragrant, and the other fish can be more formed. Put ginger and shallots in the pot and stir-fry, then put in the fried fish, add cold water (such as the fish soup boiled by heating the water is fishy), boil over high heat, and then turn to medium heat to keep the soup boiling all the time, and cook the soup to milky white. Finally, the seasoning is made, and a pot of fragrant fish soup is ready.

Remember to fry it by all means.

<>1. Making the fish soup white is determined by the fat, and with the participation of fat, it will become milky white soup.

2. It is generally difficult to release the fat in the fish when boiling fish, but after the fish is fried and the soup is cooked, the fat in the fish is easier to release, and the fat is insoluble in water. Due to the high fat content of this fish soup, patients with high blood lipids, high blood pressure, high blood sugar, high uric acid and lift, as well as pregnant women and infants, need to be cautious when consuming it.

Crucian carp is a popular fish food in life, rich in protein and other trace elements, etc., moderate consumption has certain benefits for the body. To make crucian carp soup, you generally have to put it in a pot and fry it, so that the soup will be white, because after frying, the collagen in the fish bones will dissolve into the soup, and the soup will be thicker and whiter.

This is because cooking oil can help fish broth turn white.

The reason why the fish broth turns white is that the collagen in the fish bones dissolves in the broth. Then, after a long boil, the oil and collagen are mixed into a suspension, and the fish broth will take on a milky white color. If the crucian carp is not fried in oil or oil is not put in advance, it is difficult for the fish soup to become milky white.

However, if you cook it long enough, the fat in the fish will dissolve in the soup and may turn white. Therefore, cooking oil can whiten the fish broth.

Generally, the soup will turn white after frying.

Before cooking crucian carp soup, fry the crucian carp, which destroys the protein in the crucian carp. If you cook the soup again, the oil and protein in the crucian carp will completely emulsify during the boiling of the water, so it will become as white as milk.

Crucian carp soup cannot be cooked directly. It should be fried first. Fried fish not only ensures the integrity of the fish, but also does not fall apart after being stewed for a long time.

In addition, frying fish removes the fishy smell, adds flavor, and can make the fish soup thicker and whiter. Therefore, the steps to fry the fish are absolutely necessary.

Prepare some small crucian carp, some starchy oil, ginger, green onions, salt and eggs.

After the crucian carp is slaughtered, add some shredded green onions, shredded ginger and salt, stir well, and put the shredded green onions and ginger into the belly of the fish so that they will be more delicious. Then beat an egg, add some starch, stir well, wrap the fish in the egg mixture, and put it in the oil pan. Fry slowly over low heat until golden brown on both sides.

Can be removed. It's crispy and delicious.

The reason why the fish broth turns white is that the proteins in the fish are dissolved in the water, forming a "cloudy liquid" similar to milk.

White fungus crucian carp soup:

Ingredients: crucian carp, fresh white fungus, wolfberry, chives, minced garlic, minced ginger, salt, flour.

Method:1Treat the crucian carp cleanly, remove the black membrane, wash the blood with water, drain the water, smear a small amount of salt on the surface and inside, pour a little cooking wine, and then sprinkle with chives, minced garlic and ginger, and marinate to taste; Before frying, remove the chives, minced garlic and ginger, drain the marinated broth, and spread a little cornstarch on the upper and lower surfaces.

2.Tear fresh white fungus into small florets, wash, drain and set aside; Wash the dried wolfberries and set aside, no need to soak in water.

3.Add an appropriate amount of oil to a non-stick frying pan, and when the oil is hot, lift the tail of the fish and slowly slide it into the pan; After one side is fried, gently shake the pan to see that the fish body can slide; Slowly turn the fish over and fry the other side; Fry until lightly browned on both sides, add enough boiling water, and add fresh white fungus.

4.Pour the soup on the fish with a spoon, cook until the color of the soup is milky white, the time is about ten minutes, add salt to taste, sprinkle with wolfberry grains, and you can get out of the pot.

If you want the fish soup to look good and milky, do you need to fry the fish? What do I need to pay attention to when frying fish? The grass carp bought in the supermarket, let the master kill it better, rinse the grass carp The black mucous membrane in the fish's stomach should be cleaned; Drain the water, cut the ginger slices into three slices, and the grass carp with green onions does not need to be fried. If you want the fish head soup to become milky white, boiling water is important, and you must use hot water so that the soup will be milky and milky; When the water is boiling, put the grass carp and ginger slices and green onions into the pot, pour in three spoons of rice wine, cover the lid and bring to a boil.

Then sprinkle a little white pepper, cover the lid, and burn again on high heat for six or seven minutes, at this time, the soup has already turned a little white, turn to medium and slow heat, and burn again for 40min; Sprinkle salt five minutes before removal; Finally, get some MSG and green onion segments, and a bowl of delicious milky white crucian carp soup is good, and it is not fishy at all.

In fact, if you want to make a milky white fish head soup, it is actually important to fry the fish. Before boiling the fish soup, the fish must be fried for more than half of the time, and then drained and cooked, the soup will be milky white and quite fishy. How do you fry it then?

Fry the fish with red until the fillets are golden brown, and then fry the other side until golden brown. However, it is important to note that the fish should be controlled well, so that the fillets can become golden brown and not burnt, and it is not very easy to fall off. When you're done, you can boil the water and boil the fish so that the soup turns milky white in a few minutes.

And the aroma is mouth-watering. After a few more minutes, about 10 minutes in total, the fish head soup can be cooked thoroughly.

In fact, the fish head soup is milky white, and it is the fish fillet that is working. The fillets have a lot of fish maw, and the fillets melt easily after frying. Therefore, if the fish is not fried, the soup will turn white; If it is fried, the fish maw must be boiled for a long time to melt; If it is fried on a fierce stove, the fish maw is easy to melt, and it will be white after a little cooking.

Now you know how to boil milky fish head soup, right? So what can we do to make fish head soup? That is Xiangtai silver carp and Xiangtai golden thread fish, which are suitable for boiling fish soup.

The fish must be fried. Fried fish attention: first put the grilled fish meat in the oil pan and fry it, and then add water to stew, not only not easy to stew, and the stew is particularly fragrant. To master the heat, you can't be too hot.

When making fish soup, it is necessary to fry the fish in advance, so that with boiling water, it is easy to boil the fish soup into a milky white color, which is very delicious.

Yes, you can choose to add more water, and be sure to use vegetable oil instead of animal oil, because it will be very greasy, and you must keep turning it over.