How to make white soup from fish
Among the hot topics in the past 10 days, food preparation, especially soup cooking methods, has attracted much attention. Among them, how to boil fish soup into rich white soup has become the focus of discussion among many netizens. This article will combine the hot topics on the Internet to provide you with a detailed analysis of the secret of whitening fish soup, and attach structured data for reference.
1. The principle of fish soup turning white
The key to making fish soup white is the emulsification of fat and protein. When the fat in the fish is fully mixed with water at high temperatures and cooked for a long time, a milky white soup will be formed. Here's how to achieve this effect:
| key factors | Principle of action | How to operate |
|---|---|---|
| Fish selection | Fatty fish makes it easier to make white soup | It is recommended to use crucian carp, carp or fish head |
| Frying | Frying at high temperatures helps release fat | Fry until golden brown on both sides then add water |
| Fire control | Continuous boiling promotes emulsification | After the fire comes to a boil, turn to medium heat and keep boiling |
| Time control | Enough time for the fat to fully emulsify | Cook for at least 30 minutes |
2. Steps to make popular white soup fish
According to recent sharings from food bloggers, the most popular ways to cook fish in white soup are as follows:
| Method name | main ingredients | cooking time | Popular index |
|---|---|---|---|
| Milky white crucian carp soup | Crucian carp, tofu, ginger slices | 40 minutes | ★★★★★ |
| Pickled cabbage and fish head soup | Fish head, pickled cabbage, pickled peppers | 60 minutes | ★★★★☆ |
| Tomato fillet soup | Longli fish, tomato | 30 minutes | ★★★★☆ |
3. Practical tips for making fish soup whiter
1.Fish frying techniques: When frying fish, do not turn it frequently. Wait until one side is completely browned before turning it over. This will form a better caramelized layer.
2.Tips for adding water: Be sure to add boiling water. Cold water will cause the protein to suddenly shrink and affect the emulsification effect.
3.Ingredient selection: You can add a small amount of lard or chicken fat to enhance the emulsification effect and make the soup whiter and richer.
4.How to remove fishy smell: Marinate the fish with cooking wine and ginger slices, and add a little white pepper when making the soup, which can remove the fishy smell without affecting the color of the soup.
4. Frequently Asked Questions
| question | Solution |
|---|---|
| Why is the soup not white enough? | It may be that the heat is not enough or the cooking time is not enough. |
| What should I do if the soup smells fishy? | Make sure the fish is fresh and make full use of fish-reducing seasonings |
| What to do if the soup is too greasy? | After boiling, you can skim off the oil on the surface. |
5. Nutrition and efficacy
White soup fish not only tastes delicious, but also has rich nutritional value:
1.protein: Fish meat is rich in high-quality protein and easy to be absorbed by the body.
2.unsaturated fatty acids: Especially omega-3 fatty acids, which are helpful for cardiovascular and cerebrovascular health.
3.Minerals: Rich in calcium, phosphorus and other minerals, good for bone development.
4.collagen: Fish skin and fish bones are rich in collagen, which has beautifying effects.
Mastering these techniques, you can easily make a milky white fish soup that is both beautiful and delicious. You may wish to try different ingredient combinations according to your personal taste to create your own special fish soup.
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