How can you make a milky soup in a soup?

Material. 2 crucian carp (500g), 5 dried shiitake mushrooms, 50g fresh winter bamboo shoots, 2 chives, 3 slices of ginger, 1 tablespoon (15ml) of Shaoxing rice wine, 1 teaspoon (5ml) cooked chicken fat, 3 tablespoons (45ml) oil, 1 teaspoon (5g) of salt

Method. 1. Slaughter the crucian carp cleanly, remove the internal organs, scales and gills, and cut the oblique cross knife on both sides of the fish. Wash the chives and tie them into knots. Soak dried shiitake mushrooms in warm water and remove the stems. Peel off the bamboo shoots, peel off the old skin of the roots with a knife, and then slice them for later use.

2. Heat the oil in a frying pan over medium heat until it is 70% hot, carefully slide in the crucian carp and fry until it is slightly golden on both sides, and take it out.

3. Take another wok, put in the fried crucian carp and chive knots, ginger slices, Shaoxing rice wine and cold water (750ml), skim off the foam after boiling over high heat, then turn to low heat and cover and cook until the soup turns white (about 15 minutes).

4. Turn the heat to high heat, add salt, winter bamboo shoot slices, shiitake mushrooms, wait for the soup to boil and continue to cook for 5 minutes, then put it out, and drip in the cooked chicken fat.

To put it simply, it is more material (meat-water ratio), enough time (more than 24 hours and 3 days is good), good fire (first low fire to fully release the various components of the material, in the fire to let the composition of the material and water fully integrated) generally as long as there are no taboo ingredients can be added according to the actual effect of the blanch, such as general chickens and ducks, pigs, beef and horns can also be added fish, vegetables and fruits can make the soup more fragrant and mellow, but according to the actual characteristics of the material to grasp the order and time.

How to make milky fish soup steps.

1: Rinse the head, bones, and fillets with water.

2) Slice the ginger and green onion into sections, and set aside;

3: Remove from the oil pan and fry the ginger slices and fish head together to remove the fishiness;

4: Then put a large pot of water, the amount of water is subject to the head of the fish, when boiling, remember to cover the pot, even when boiling, do not open the lid, this is the key to whether you can burn milky white soup.

5: After boiling, continue to boil over medium to high heat, about 15 minutes later, the color of the soup is white, you can open the lid, put a small amount of cooking wine, put a little salt, do not put too much salt, so as not to destroy its original fish meat and fish soup fragrance.

Don't forget to sprinkle some white pepper before cooking, the amount of pepper depends on your own favorite flavor.

If you want to boil the bone broth and it is milky white, then first pass the water to remove the blood in the bones, then clean it, and then boil it in the pot.

If you stew meat, boil it for a little longer, and when you boil it, you can properly drop a few drops of fresh milk, and the soup will be white.

Boil the white soup over high heat and boil the green soup over slow heat.

How to make milky broth:

1. Soak bones. Wash the bones with warm water, then soak them in water and change the water twice.

2. Blanch and clean. In a pot under cold water, add a few slices of ginger and a few peppercorns, boil together and wash with warm water.

3. Cook the soup. Add a few slices of ginger, a chive knot, 2 teaspoons white vinegar. Keep the maximum heat boiling.

The water should be added at one time, and a part of the water will be skimmed off when skimming, and the process of making soup should be low fire, but it should be slightly boiled, the induction cooker should be 900 watts, and the inner ring of the gas stove should be the largest fire. Noisy chain locust.

Fourth, time. Boil the soup for 2 to 3 hours, and the soup will become rich and milky.

The milky white is not a soup of bones and fish, but a common winter melon soup, which is made as follows:

Ingredients: winter melon, broth, coriander, salt, peppercorns, wolfberry.

1. Slice the winter melon.

2. Cut the coriander into sections.

3. Add 1L of broth stock and bring to a boil over high heat.

4. Pour in the winter melon, add salt, pepper and wolfberry, and stir to contain the socks.

5. Bring to a boil over high heat and serve.

6. Serve in a bowl.

What kind of soup are you talking about? Big bones?? Or crucian carp??

Adding the fried eggs will give the soup a milky white color. You can make loofah tofu soup as follows:

Ingredients: loofah, tofu, eggs, ginger, salt, peanut oil.

1. Blanch the tofu in a pot under cold water to remove the beany smell and make the tofu firmer.

2. Bring the fire to a boil and remove it for later use.

3. Heat the pan. 4. Pour in peanut oil.

5. Stir-fry the ginger to bring out the fragrance.

6. Pour in the loofah and stir-fry a few times until the loofah becomes soft.

7. Pour in water, about a catty.

8. Pour in the tofu and bring to a boil over medium heat.

9. Beat the eggs with salt until they are foamy.

10. Heat the pan with cold oil.

11. Pour in the egg mixture and simmer over low heat.

12. Fry yellow on both sides and shovel it with a shovel.

13. At this time, the pot is boiling, pour in the scrambled eggs, turn to high heat and boil again, and cook for 2 minutes.

14. Keep the heat wave tumbling for 2 minutes, by which time the soup has turned milky white.

15. Enter the final link and add salt to taste.

16Put it in a bowl and eat it.

I want to boil out the white white of bai.

The soup can be cooked in a fish dui and a casserole, and the detailed cooking method is as follows: dao preparation materials: large.

Fish, salt, vinegar.

genus, monosodium glutamate, green onion, ginger, cooking wine, coriander.

First, wash the earth fish and remove the internal organs.

2. Cut into two pieces and put them in a casserole.

3. Cut the green onion into sections, chop the ginger and put it in the casserole.

4. Add enough water, cooking wine and salt.

5. Bring to a boil over high heat.

6. Then turn to low heat and simmer for 40 minutes.

7. Finally, add vinegar, monosodium glutamate, and coriander to remove the fish.

If you want to boil out a thick white soup, it is best to use pork stick bones, because the stick bones are inside the bones.

There is a lot of pith, and it is easy to boil white. The following is the milk zhi

Preparation of white bone broth: dao

Ingredients: 500g pork bones

Excipients: appropriate amount of ginger, appropriate amount of green onion, appropriate amount of Sichuan pepper, appropriate amount of white vinegar.

Steps: 1. Wash the bones: When the bones are bought, they should be washed with warm water, because the grease cannot be washed off in cold water.

2. Soak the bones: Soak the washed bones in water, the water will turn red, and then change the water. Change it twice, and the color of the water will be very light.

3. Blanching: Blanching meat can be boiled in hot water, but bones and beef, ducks, offal and other bloody heavy are all in a cold water pot, add a few slices of ginger, a few peppercorns, and wash them after boiling together - warm water cleaning, add cold water directly, and the dirty things will still adhere to the bones and cannot be washed!

4. Cook the soup: add a few slices of ginger, a chive knot, and 2 teaspoons of white vinegar.

5. Skim the foam, keep the maximum heat boiling, the spoon is skimmed where there is foam on the side of the pot, skim once and wait for a while before skimming until there is no dirty foam coming out.

7. Serve and enjoy.

Add soybean oil and lard and you're good to go.

？If you use fish to make milk soup, you must first fry the fish in oil, then pour in water (hot or cold water does not matter), cook the soup on high heat, and cook until the soup is white. If you use fatty ingredients such as pork ribs, pig's trotters, and duck to cook the soup, you don't need to fry it in oil, just add water and cook it over high heat, as long as you use high heat, the soup can be boiled white and not greasy.

There are all sorts of tricks for making milk soup, but the most basic ones are just three essentials: enough fat and soluble protein, and boiling hot water. 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.

My mother said that crucian carp soup will be milky white when stewed in an iron pot, and I have seen some chefs put Sanhua evaporated milk to make the soup milky white.