Boiling fish soup is always milky white, so what s wrong?

Fish soup is very nutritious, rich in iron, calcium, phosphorus, nitrogen, vitamins, collagen, fat and other trace elements, which is very beneficial to human health.

The problem raised by the landlord has also been a problem that has plagued me for a long time, but this problem has been satisfactorily solved, and every time I boil the fish soup, I can ensure that the color is milky and the soup is delicious.

The specific steps are as follows:

1. Fish with delicate flesh are preferred, such as crucian carp, sand fish, mandarin fish, black fish, herring, yellow croaker, etc.

2. Auxiliary materials: green onion, ginger, cooking wine, white vinegar, white pepper, sugar, refined salt, monosodium glutamate, sesame oil, and a little coriander.

3. Wash the fish, add green onions, ginger shreds, cooking wine, sugar, pepper and marinate for 10 minutes, remove the marinated ingredients, and wipe the water on the fish with a clean rag for later use.

5. Add an appropriate amount of cold oil to the pot again, boil the fish over medium heat until 5 into heat, fry the fish on low heat until (medium cooked) on both sides are light yellow, quickly pour in the boiling water prepared in advance, boil for 5 8 minutes on high heat, change to medium heat and simmer for 10 minutes.

6. Add refined salt, white pepper, monosodium glutamate, sesame oil, and a little white vinegar according to personal preference, and garnish with minced coriander, and the fish soup is complete.

It's too easy for the fish soup to turn milky white.

First, the fish should be fried on both sides of the pan with hot oil.

Second, boil it in boiling water.

Third, the cooking time must be enough.

Do these three steps well, and the crucian carp soup is a milky white soup.

If you want to make the fish soup white, it is very simple, there are two conditions, the first is the choice of ingredients, generally choose river fish is better, especially crucian carp is the best soup, the other is second. The second is the mastery of the production method and the heat, after the fish is washed and fried with oil, both sides need to be fried, and when frying the fish, pay attention to the pot after heating and then pour the oil, so that the fish will not stick to the pan. After the fish is fried, add chives and ginger slices, add water at one time after the fragrance, boil over high heat and cook for five minutes, skim off the foam on the soup with a spoon, add half a spoon of pepper, add two spoons of salt, and then change to low heat and simmer for ten minutes, and it is basically boiled, then the soup is white and fragrant.

A simple and delicious fish soup is ready. You don't need much other spices when making fish soup so as not to lose the umami flavor of the fish soup. When it comes out of the pot, it is okay to sprinkle some chopped shallots or coriander according to your preference.

The fault is that there is not enough time and the processing of ingredients. The fish needs to be fried first to ensure that it can be complete after boiling for a long time, and an appropriate amount of ginger is added to remove the smell and tofu to enhance the flavor. The boiling time takes at least two or three hours, and you can add some water halfway.

If you want to boil the fish white, you must fry both sides of the fish in oil before boiling, so that the soup will be milky white when you boil the fish soup in the pot.

When we cook at home, we usually make fish soup. So if we want to boil the fish soup white and look very colorful, then we need to do some homework. We all know that if you want to make a white fish soup, you need to have very fresh fish.

Because people usually don't pick when buying fish, we need to try to pick some wild crucian carp, because the soup made from such crucian carp is very white, and it makes people have a great appetite at a glance. <>

You can put some tofu.

And we will also find that when some pregnant women are confined, their families will make them some crucian carp soup to help them recover. So if we want to boil a fish soup for such a banquet white with some auxiliary ingredients, we should try to buy a piece of tender tofu. Because we all know that soft tofu is originally white, so if you boil it with fish soup, you can turn the fish soup white as well, and it makes people feel that the fish meat is very tender.

It is boiled with wild crucian carp and fish.

When people make fish soup, they usually buy some tofu and fish to stew together, because these two foods do have the function of taking care of each other. Therefore, everyone will feel very happy when eating fish, and the taste will be improved a lot. This is some of the experience that everyone usually has when cooking, because tofu and fish are two very tender things, so they complement each other to make both of them more delicious, and you can also learn when cooking.

After all, when everyone is cooking, they definitely want to make their dishes more distinctive, and they also want to make their dishes more delicious. This is also a very fulfilling thing for ourselves, so we need to start with some small things to learn such useful things. For example, if you are making fish soup, you can add some tofu to achieve the effect we want.

If you want to boil it white, you definitely need to boil it for a longer time, and you also need not to add too much talk about the condiment when making the fish soup, and then you can make the original fish soup and bury it, and boil it white.

To make the fish broth white. The first fish must be fried first. Second, after frying, add enough boiled water to the pan. Adding boiling water is the key to making a milky crucian carp soup. The fish soup stewed in this Qi Dan style is white.

Be sure to simmer over a slow fire, but also grasp the boiling time, and also pay attention to the time of frying the fish, don't fry it for too long.

It needs to be fried for the stewed soup to turn white, and the water must also be boiled.

Take crucian carp as an example:

Ingredients preparation: 2 crucian carp, 3 slices of ginger, 1 shallot and green onion Note: 1. If you want the fish soup to be milky and fragrant, you need two points: fry the fish first! After boiling with boiling water!

2. Don't put too much water, if you want a fragrant and mellow fish soup, put two bowls of boiling water.

3. The white shallot can make the soup more fresh and sweet, if you don't have it, don't enlarge the green onion, the green onion taste is too heavy!

4. The soup must be original, regardless of chicken soup, bone broth and fish soup, only ginger and salt are enough, just so simple The two flavors are enough to release the flavor of the ingredients themselves.

Step 1: Clean up the belly of the fish and remove all the blood.

2. Use kitchen paper to dry the fish body to prevent the oil from jumping when frying the fish for a while.

3. Heat the oil in the pan, shake the pan, and fry thoroughly on both sides.

4. Pour boiling water immediately after the fish is fried, if it is cold water, there will be no milky white, and the ginger and shallots are also thrown in together, and the water in the pot is boiled and turned to low heat.

5. Sprinkle some salt before cooking, there is no need to put other condiments, you have to drink the original flavor of the soup!

1. If you want to boil the fish soup to white, you need to use more than medium heat, and pay attention to the salt can not be added before boiling white, otherwise it will not be white.

2. Fish soup is not white does not mean that it is not nutritious, in fact, it is all the same, but it just looks different.

Before boiling the fish broth, fry it until golden brown and then stew, and the soup will turn white. But the fish soup is not white is not without nutrition, the fat content of the fish is the key factor that determines whether the color of the soup is milky white, if some fish itself has a high fat content, then there is no need to fry, the stewed soup is also milky white, some fish have low fat content, do not fry with oil, the soup color effect is not good.

The whitening of fish broth is determined by fat. In the process of boiling fish soup, the fat in the cooking oil and the adipose tissue of the fish are crushed into fine particles, and lecithin, gelatin molecules and some proteins play the role of emulsifiers to form an oil-in-water emulsion, which makes the soup thick and white, becoming a "milk soup", so the fish soup is not the whiter 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.

It's a matter of heat, I boiled it on a small fire at first, and I couldn't boil it white, and then I asked my grandmother to know that I had to boil it with a heat above medium heat. Nutrition is all the same! Hehe!

I helped you find the recipe for milky white crucian carp soup from the Internet.

1. Ingredients: 1 crucian carp, 3 slices of ginger, 1 garlic (crushed), 1 shallots (chopped), oil, salt, chicken essence.

2. Put oil in the pot, heat it, and push it away with a spatula.

3. Put the crucian carp and fry it slightly.

4. Fry until the fish changes color, then add 1 and a half bowls of water! The bowl is the bowl you use to hold the fish soup. Add ginger and garlic.

5. Cover the pot, bring to a boil over high heat, then change to medium heat and simmer for 20 minutes. The soup will be white. If you have enough time, put 2 bowls of water, boil on high heat, change to low heat and simmer for 2 hours, then the fish will dissolve into the soup, which is more beautiful.

6. Add an appropriate amount of salt and chicken essence, and simmer for 2 minutes before you can get out of the pot. Sprinkle with chopped green onions at the end. Fresh!

The soup is not white is not without nutrition, in fact, there has always been a misunderstanding about drinking soup, nutrition is still in the meat, the long time is just a little better, the nutrition in the pond is more, but the main thing is in the meat, the time is long, the slow fire can be boiled white, it is best to put a little animal oil in the soup. It would be good.

The so-called white is the emulsifying effect after the mixing of oil and water, some fish are more "fat" oil is easy to burn white, generally white, you can fry the fish a little more, while the oil is hot, heat the water and use high heat, boiling soup can speed up the mixing of oil and water, and you can also get some white soup effect.

Material. 1 crucian carp (about 2 catties), 20 grams of ginger, 2 green onions, a little salt and white pepper (add a little when drinking soup).

Method. 1.Boil a large pot of water in a soup pot or casserole. Slice the green onion and slice the ginger.

2.After washing and draining the crucian carp, lean on each side with several knives.

3.Heat a wok with 2 tablespoons of oil, fry the fish over medium heat for 3 minutes, then turn over and fry for another 3 minutes.

4.Put the green onion and ginger slices in a pot and stir-fry them, then put them in a pot of boiling water along with the fried fish.

5.After the soup pot is boiled over high heat, cover the pot and simmer over medium heat for 20-30 minutes until the fish broth turns white. (If there is white foam floating, scoop it out with a spoon).

6.Add a pinch of salt and white pepper to the soup.

How to cook a milky white, fish-flavored fish soup is a bit of a mystery. Some people just boil the water and then put the cut and washed fish in it to boil, but no matter how long it takes, the soup is still clear, and the fish flavor is not very strong, and even a little fishy.

Before boiling the fish soup, the fish must be fried until it is half cooked, and then boiled in water, so that the soup will be milky and full of fish flavor. After that, every time I cook fish soup, I put oil and ginger first, put the fish after the pot is hot, in order to prevent the fish from being scorched, the fire is relatively small, and when the fish is almost cooked, put water and cook until milky white, about 30 minutes, and finally sprinkle some green onion and add a little salt to the bowl.

Occasionally, I forgot to turn the heat and fried the fish over high heat, but I found that the skin of the fish was fried golden brown at once, so I quickly turned it over with a spatula and fried the other side to golden brown. At this time, I found that as long as the fish is well controlled, the skin of the fish can become golden brown and not burnt, and it is not easy to fall off. In the midst of the smoke, I put water on the water and continued to boil.

To my surprise, after a few minutes, the lid of the pot was lifted, and it was milky white, and the fragrance was mouth-watering. After that, cook for a few more minutes, for a total of about 10 minutes, and the fish broth is ready.

It seems that the key to the milky white color of the fish soup is to fry it, and the heat of the fry should be enough. Searching for the reason for this, I think the milky white color is due to the fish skin. When I was a child, I used fish gelatin powder to make jelly, and the fish gelatin powder is white, and the fish skin does contain a lot of fish gelatin, and the milky white color of the soup is the role of fish gelatin.

I suspect that the skin of the fish dissolves more easily after frying. Therefore, if the fish is not fried, the soup will not be white; If it is fried, it takes a long time to cook the gelatin to dissolve; If it is fried over a high heat, the fish gelatin is easy to dissolve and will turn white after a little cooking.

1. The materials should be rich in fat and soluble protein, such as pork ribs, pig's trotters, ducks, etc., which are rich in fat. Fish has a lower fat content, so it should be fried in oil first, and some fat should be artificially added. At the same time, these ingredients are also rich in protein, which plays an emulsifying role in the soup cooking process.

2. Cook over high heat. A large heat is required to make the milk soup so that the soup is always boiling. The boiling water is constantly breaking the fat into very small oil particles and scattering them in the soup, the large oil particles become smaller, and the small oil particles become smaller until they are broken into very small fat oil particles.

The dissolved proteins in the material meet the oil particles, encapsulating the small oil particles inside. In this way, the fat that was originally insoluble in water and oil is evenly distributed in the soup, and the boiling soup is constantly broken up and surrounded by proteins, and the refraction of light slowly takes on an attractive milky white color.

First of all, the fish should be fried, then put down to make soup, add some carrots, and then cook for half an hour, and then simmer for a while until it will be white.

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.