Fish head soup is generally used stew cooking techniques, pay more attention to the original flavor. The production will be added to the colorless seasoning, after a long period of stewing, the dish is fresh and fragrant without fishy flavor, soup color milky white. The fish head soup is not fishy, fishy skills are particularly important, my experience is as follows:

1. correct choice of fish head: stewed fish head soup is generally used chub fish head, the essence of this fish is the head, which is rich in phospholipids and improve memory of the pituitary posterior lobe pigment, especially the high content of the brain medulla, often eaten with a stomach warmer, benefit IQ, help the memory of the effect. But not all chub head can be used for stew, it is best to use fresh reservoir fish head, because the water quality of the reservoir is better, the fishy flavor is naturally lower. Pond-farmed earthy flavor is too heavy. As long as you choose the right fish head, the fishy flavor will remove a large part.

2. Go to the black membrane, fishy line, gills, soak the blood to fishy: fish on the most fishy places: fishy line, blood, gills and fish belly within the black membrane. After slaughtering the fish, first go to the net gills, scrape clean the black membrane inside the fish belly, and then in the gills of the fish after a cut deep to the fish bone, and also in the tail of the fish at the end of a cut, draw out both sides of the fishy line, and finally soak the blood to achieve the effect of deodorization.

3. pickling deodorization: fish head surface mucus, fish meat will also have blood, purely with water is not rinsed clean, but also through the pickling, precipitation of blood mucus. After cutting off the fish head, split in the middle, add a little salt and white vinegar, marinate for about ten minutes and then rinse, you can achieve the effect of deodorization.

4. Deodorization by frying: this is similar to the principle of blanching, the fishy flavor will evaporate through high temperature.

How to make fish head soup soup milky?

Want to make fish head soup soup soup milky white, you must first understand the principle of fish head soup become milky white.

Fish head soup made soup milky white is actually an emulsification phenomenon. In the high temperature boiling water, fish fat, water-soluble proteins, fish bones in the soft phospholipids dissolved in the skin of the collagen was hydrolyzed into gelatin molecules, because in a long time in the boiling water, so the fat and in the proteins, soft phospholipids and gelatin molecules of the emulsifying effect, into small fat particles suspended in water, the formation of a water-in-oil emulsion, is the so-called soup color creamy white.

From the principle we can clearly see the fish head soup soup milky white must have three major elements: fat, protein and a long time of boiling water stewing. So to make the fish head soup soup color milky to master the following five keys:

1. Increase fat: theoretically, the more fat, the more milky fish head soup. Chub also contains fat, but the content is very low, so to soup color milky white also need to additionally increase the fat.

2. Frying: the added fat can be used to fry the fish, in addition to the above mentioned frying fish has a deodorizing effect, but also can make the protein and fat in the fish meat better release.

3. Use boiling water: After frying the fish should be quickly poured into boiling water to reduce and fry the fish produced by the temperature difference, so that the stewed soup is thick and creamy. The use of cool water will be the high temperature back, the soup color is not white.

4. Continuing to cook for a long time on high heat: fat is emulsified only at a high temperature, and the longer the time, the thicker and whiter the emulsification.

5. The choice of pots and pans: this is also the focus of the fish head soup color milky, if the above four good, but the use of iron pot stewing, the result will be a failure, because the iron pot is not only lose color affecting the soup color, but also easy to oxidize the smell of iron. So it is recommended to use casserole or stainless steel pots and pans to stew fish head soup.

Mastering the above five keys, you can make the fish head soup soup color milky. Here comes my time to share the detailed method of making the usual creamy fish head soup, I hope the little ones refer to.

~Fish Head in Cream Soup~

Raw materials and seasonings:

Reservoir chub, ginger, coriander, tangerine peel, salt, pepper, dahurica, cooked lard and so on.

Start cooking:

First step: pretreatment of chub. Slaughter the fresh flower chub in the usual way, remove the gills, viscera and black membrane inside the abdomen and clean it.

Lay the fish flat on the board, make a cut one finger behind the gills and one at the tail, you will see a white spot in the middle of the fish flesh, gently tug out the ichthyotic thread with two fingers. Then cut the head of the fish straight down towards the back of the second abdominal fin (the head weighs about 1200 grams), split the head down the middle (don't split it), and make a flowery cut in the thick meaty part of the head, rinse and set aside.

Step 2: fish head marinade. Put the fish head in a basin, salt 10 grams, 40 grams of white vinegar mixed smear the fish head, marinate for about ten minutes, and clean again.

Step 3: prepare small ingredients. Ginger peeled and sliced 50 grams, cilantro chopped 20 grams, pure water boiled 2500 grams, tofu cut small dices 150 grams, dahurica powder 2 grams, peel powder 1 gram.

Step 4: Formal production. Stainless steel frying pan brush clean, pan on the heat, first add salad oil to moisten the pan and then pour out.

The pan and then into the cooked lard 100 grams, burned to fifty percent of the heat, down into the ginger slices fried yellow fried incense. Then add the fish head, reduce the heat and fry slowly until the color is light brown. Then turn over, and when the other side is also fried to a light yellow, pour in the boiled pure water, then turn the fire to the maximum, and continue to high heat until the soup color milky white.

At this point, start adding the tofu and reduce the heat to medium. Keep the heat on medium and cook for about 10 minutes, skimming the top layer of the fish broth. Ten minutes after the fish head has been stewed, add 20 grams of salt, pepper 10 grams, dahurian dahurica powder, powdered peel seasoning, and when the soup boils again, pour into the basin, sprinkle parsley can be on the table.