How to cook fish soup so that it becomes milky white
The milky white color of fish soup is the effect that many people pursue when cooking. It not only looks attractive, but also represents the richness and nutrition of the soup. So, how to cook milky white fish soup? This article will give you a detailed analysis based on the hot topics and hot content on the Internet in the past 10 days.
1. The principle of milky white fish soup
The formation of milky fish soup mainly depends on the emulsification of fat and protein. When the fat in fish meat is decomposed at high temperatures and combines with the protein in the water, a stable emulsion is formed, giving it a milky white color.
| key factors | function |
|---|---|
| fat content | Provides oils needed for emulsification |
| high temperature stewing | Promote the combination of fat and protein |
| Protein solubilization | Form stable emulsions |
2. Steps to cook milky white fish soup
1.Choose the right fish: Fish with higher fat content (such as crucian carp and carp) are easier to cook milky white soup.
2.Fried fish: Fry the fish until both sides are golden brown to release the fat, which is a key step for milky soup.
3.add hot water: Pour hot water immediately after frying. The high temperature will help emulsification.
4.boil over fire: Maintain high heat to keep the soup tumbling, promoting the combination of fat and protein.
5.Stew time: Simmer for at least 20-30 minutes to ensure a rich soup color.
| steps | time | temperature |
|---|---|---|
| Fried fish | 3-5 minutes | medium heat |
| Add water and boil | 5 minutes | fire |
| stew | 20-30 minutes | medium heat |
3. Frequently Asked Questions
Q1: Why is my fish soup not white?
A1: Possible reasons include insufficient fish fat, insufficient heat, or too low a temperature when adding water.
Q2: Can milk be used instead?
A2: Not recommended. Milk will change the flavor of the fish soup. The milky white color should be achieved through natural emulsification.
Q3: Do I need to add other seasonings?
A3: You can add ginger slices and scallions to remove the fishy smell, but avoid using too many seasonings to cover up the fresh flavor of the fish soup.
4. Recommended recipes for fish soup that are popular on the Internet
According to hot search data in the past 10 days, the following are the fish soup recipes that netizens are most concerned about:
| Practice name | heat index | Core skills |
|---|---|---|
| Crucian carp tofu soup | ★★★★★ | Fry the fish and add tofu to stew it |
| Sauerkraut and fish soup | ★★★★☆ | Pickled cabbage for flavor, fish bones for soup |
| Tomato fillet soup | ★★★☆☆ | Tomatoes add sweet and sour taste |
5. Summary
The key to making milky white fish soup lies in the emulsification of fat, which can be achieved by frying fish, stewing at high temperature and other steps. Choose fish with a high fat content, and master the correct heat and time, and you can easily make rich and milky fish soup!
I hope this article can help you solve the problem of fish soup turning white, go and try it!
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