For those who sit on the moon, crucian carp soup is the best nourishing food. Do you know how to stew crucian carp soup into milk white? Crucian carp tofu soup is a mother's dish printed with memory. The milk white crucian carp soup seems to come from mother's skill. The crucian carp soup you make is either yellow or black, and you can't really eat it.
Today, Xiaobian taught you a few tricks to make a pot of milky crucian soup like your mother.
Skill 1: fried fish noodles
Clean the fish with a little salt, then fry both sides of the fish in an oil pan until the skin is golden. Frying is to keep the fish in shape and absorb some oil. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)
Skill 2: boiling underwater pot
While frying the fish, cook another pot of water. After the fish is fried, directly pour the boiling water into the fish body, turn the medium and small heat to boil the fish soup Add boiled water at one time, do not add water in the middle of the process. If you have to add water in the process of boiling the soup, remember to add boiled water.
Tip 3: fry the eggs first
Fry an egg before you fry the fish Fry the eggs until golden on both sides, then dish them out, then fry the fish. When cooking fish soup, put the fried eggs into the soup to boil together.
Skill 4: pan fried with pig oil
If you have lard when you fry fish, you can choose to fry it in lard. The fish soup after frying will be whiter than that after frying in soybean oil, rapeseed oil and other vegetable oils. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)
Milk colored Chinese yam, medlar and crucian carp soup
The origin of milk white
Master these four tips, can you make milky white fish soup? We all know that fish is a kind of protein rich food, but also contains fat. When boiling fish soup, the fat in the fish will be separated from the muscle fiber, at the same time, lecithin, gelatin molecules and some soluble proteins will be separated.
After the fat of big particle is separated out, it will be broken after boiling of boiling water. The broken fat particles begin to emulsify through the action of emulsifiers such as lecithin and gelatin molecules and the encapsulation of some soluble proteins. The emulsified fat particles are suspended in water, and the optical effect after scattering is the milky white we want.
Although crucian carp is rich in protein, it is a low-fat fish. So when we boil fish soup, whether it's fried eggs or fried fish noodles, it's to increase the fat content and emulsification effect of fish soup, and boiling water is the power to promote fat emulsification. Lard is better for frying fish because animal fat is more likely to react with emulsifiers than vegetable fat.