Milk white fish soup seems to make people have an appetite, but how to stew fish soup white is a very skilled thing, so do you know how to stew fish soup white? Let's have a look
How to stew white fish soup -- tips for stewing white fish soup
1: Keep the fish intact
In order to ensure that the fish soup is white without residue, it is necessary to ensure the integrity of the fish body. When handling the fish, take out the internal organs from the gills, and then remove the small scales on the gills and belly. It's best not to cut open the belly of the fish. The fish soup boiled in this way has pure soup and complete fish meat.
It should be noted that the fins and tail should be kept, because if this part is cut off, the nutrition of the soup will also be lost. In order to make all the nutrition of the fish boiled in the fish soup, the treated fish can draw several knife edges on both sides of the fish body.
2: Fry fish before stewing
If you want to stew a milky white soup, the ingredients should be rich in fat and soluble protein, but the fat content of fish is low, so you should fry it in oil and artificially add some oil before stewing. When frying fish, use a small fire. Gently shake the pot while frying the fish so that the fish skin will not stick to the pot tightly. Don't worry about turning over. When one side is golden, turn over and fry it. This can not only remove the fishy smell of fish, but also make the fish soup more delicious.
Fried fish tips:
Heat the pot over high heat, wipe down the bottom with ginger, and then pour in a small amount of oil so that the fish won't stick to the bottom. When the oil is 70% hot, put the fish. Don't wait for the oil to smoke before putting the fish. In that case, the fish skin will stick to the pot, and the quality of the fish soup is much worse.
3: Boiled fish soup in hot water
After the fish is cut, add enough hot water to stew the fish soup. Add salt and pepper to taste before coming out of the pot. Don't add salt too early, otherwise it will affect the taste and color of the fish soup. In addition, add a small amount of rice vinegar before coming out of the pot, the fish soup will become more white, and you can remove the fishiness and improve the taste.
4: Stewed fish soup over high fire
Making milk soup requires a large fire to keep the soup boiling all the time. The continuously boiling water continuously breaks the fat into very small oil particles in the tumbling and disperses them in the soup. The large oil particles become smaller and the small oil particles become smaller until they are broken into tiny fat oil particles.
The protein dissolved in the fish meets with the oil particles and wraps the small oil particles in it, so that the fat insoluble in water and oil can be evenly distributed in the soup. The soup boiled by the fire continuously breaks the fat and is surrounded by the protein, which will show an attractive milky white under the refraction of light.
Conclusion: the above is the way to stew milky white fish soup. Friends who like fish soup might as well get up! In addition, if you want to stew delicious and healthy fish soup, the ingredients are very important. You must choose fresh fish, the color of fish eyes should be bright and clear, and the fish body should be smooth.