◇ Be sure to boil water. When I did this, it was white soup.

Make fish soup. After frying, add boiling water and the fish soup will turn white. Boiling water is the key.

◇ The water must be boiled in advance, then the fish is fried and poured in. After the fire, cook with low heat.

◇ Just add boiling water and cook for another 5 minutes. Do not use cold water.

Fry the fish for a while, then pour in boiling water, it must be boiling water.

No wonder I can't cook white every time. I used to use boiled water.

The most important thing is that the fish turns white within a few minutes after frying. I learned this trick on TV.

Second, the cold water school:

The oil is hot, fry the fish. After frying both sides, add cold water to boil. Cold water is the key. I have done experiments. After water is heated, the soup is not white, but with cold water, the soup must be as white as milk, hehe.

Mom said adding cold water after frying fish must be a fire.

◇ Crucian carp soup, use cold water, don't put a piece of tofu in the stew for nothing, it is more nutritious and tastes more beautiful, and the soup can't be white.

The key is cold water.

The chef specially reminded that cold water is the key. After water is heated, the soup will not turn white. Put cold water in, and finally the soup will be as white as milk.

◇ Hehe ~ ~ Cold water is very important. How does the landlord make soup with hot water? ...

Third, fried pie:

The key to white soup is frying in oil. You can cook it in cold water, and it will turn white after cooking for a while.

◇ Oil first, then drain!

◇ Crucian carp should be fried in oil first ~ ~ then cooked ~ the soup will be pulled in vain ~

Fry the fish before cooking, and the soup will be wasted.

In any case, fish must be fried. Only in this way can the soup become milky white. This is the secret.

I have studied this problem specially. But the key to whitening soup is to have oil. Therefore, it is absolutely right to fry the crucian carp before cooking it.

Fourth, don't fry pies:

◇ Don't fry it. Cook it in cold water for a while and it will turn white. /The taste will be ok in the end, so it will be original and delicious.

I'm not afraid of the smell of fish. Sometimes to save trouble, I don't fire. I just threw the fish into the boiling water pot and put some sesame oil to turn off the fire. The soup is white and delicious.

V. Fire:

Then you won't start a small fire as soon as the fish enters the pot, will you?

◇ Cooking crucian carp soup must be a fire! ! Otherwise, you won't make white soup.

It takes a very big fire to boil.

◇ A big fire does not cook white, and a small fire does not cook white.

◇ If you want the fish to be milky white, you must cook it on a big fire, not stew it.

My crucian carp soup is super delicious. The method is the same as many people said above. The secret is to cut it with great fire, because only in this case can fish glue be fully exerted and fish soup be like milk! Delicious!

◇ Big fire white soup, small fire clear soup! !

Six, small fire:

◇ First, reduce fire; Second, add less milk.

Seven, after salt pie:

◇ Put salt early?

Is it too early to put salt?

You didn't put salt earlier, did you?

My dad told me the trick is never to put salt in the beginning, the soup is white.

◇ Don't put salt at first, so the protein in the fish will boil out and the soup will be white. Add salt when the pot is ready!

If you put salt in the beginning, you can't make white soup.

Nothing is right, in fact, just a little, don't put salt before the soup is white! Otherwise, it's not cooked for nothing.

Eight, has nothing to do with salt pie:

◇ I always put salt, so that the crucian carp is delicious and the soup is still white.

If you want soup white, you must fry it, regardless of whether you put salt in it at first.

Upstairs nonsense, even with salt, the soup is milky white!

Nine, water school:

The key is not to add water in the middle, but to add enough water at a time.

X. Second Water School:

First fry the fish on both sides, then add a small bowl of water to boil, boil for about 2 minutes, and then add water to the required amount. Fish soup is white and thick. The key is to add a small bowl of water first, not too much. . .

Eleven, fish pie:

Fish is not delicious.

I was thinking, too. Now the food chain is polluted.

Some fish just can't be boiled for nothing.

◇ Personally, it is related to the freshness of fish.

Twelve, iron pot pie:

In my personal experience, I choose one of the two methods: 1 fry fish with soybean oil, and then cook soup in an iron pot.

Regardless of the length of time. You must use an iron pan. Aluminum pot is not white; There is also the need for frying and adding clear soup.

Thirteen, lard pie:

It may be salad oil ~ ~! ! Eat now ~ ~

◇ Wash the crucian carp, drain the water, do not pat the powder, add a small amount of lard to fry it, and then add water to boil it to ensure that the soup is white!

◇ Stir-fry with lard (salad oil will not be so white), and add a few peppers and ginger at the same time.

XIV. Time:

Fish will naturally turn white if cooked for a long time. I heard that you can add some milk before.

Cooked for a long time will naturally turn white.

Fifteen, vinegar pie:

Hehe, a little vinegar turns white.

Sixteen, milk pie:

Add milk

Put milk powder

The easiest way is to add milk.

◇ Two methods will definitely work. First, add milk, which is what many restaurants do; Second, if you don't want the fish to look good, you can smash the fish head flat or smash it, and the boiled soup is absolutely.

The main milk is forgotten, and it is getting old, otherwise it may be whiter than Fan Bingbing.

Milk powder is not good. The sweetness is too strong ... pure milk ... of course it should be moderate.

It's my first time to do it, too. I always feel that it is not white enough. Then I was cruel and poured a can of milk into it. I'm getting cold first ~-_-!

Seventeen, don't eat pie:

◇ Wash crucian carp, fry in oil until cooked, and then add water to boil. Don't open the lid in the middle of cooking to ensure that the soup is like milk. It's simple.

Eighteen, don't onion pie:

No onions! ! ! Otherwise, the white soup will become clear immediately! ! !

Nineteen, in-depth exploration of scientific spirit:

Fish soup can be milky white, the key is to fry, and the frying temperature should be enough. Looking for the reason, I think milky white is the credit of fish skin. When I was a child, I used Geely powder to make jelly. Gelatine powder is white, and fish skin does contain a lot of gelatin. Milky soup is the function of gelatin. I guess fish skin dissolves more easily after frying. Therefore, the fish is not fried and the soup is not white; If fried, it takes a long time for the fish glue to dissolve; If fried with strong fire, the fish glue is easy to dissolve and turns white when cooked slightly.

I think the soup will turn white because of the emulsification of oil. Therefore, to make the soup white, we must first ensure that there is oil, so many people say that we should fry it. Of course, fish, bones and so on also have some oil in them. Secondly, it is necessary to promote emulsification: I have seen someone say that the soup will turn white when you beat an egg while cooking. I think it is because lecithin in egg yolk is a natural emulsifier. Others say that soybean oil is added, because soybean phospholipids in it are also good natural emulsifiers. Milk also contains emulsifying ingredients. Many people say it's going to be a big fire. This may be to keep the soup boiling and play a role in stirring. Buttered tea seems to blend water and oil by stirring constantly, right?

Twenty, comprehensive schools:

◇ 1, fry in oil 2, boil water 3, put pepper.

Fresh crucian carp (Buy it and burn it) Pay attention to turning it over when frying! Not too yellow! Otherwise, it is impossible! Water should cover the fish noodles! Don't add too much spice! This is basically white!

After many experiments, I learned from the hotel master. The experience is as follows: slow fire will make good soup, but it is not necessarily white. If you want to drink white soup, you must fry the fish thoroughly and then add hot water. Boil soup over high fire, and put salt at last. Among them, fire and the last salt are the most important. All restaurants burn soup, which can make the soup turn white in a short time.

Pay attention to two details: fry with strong fire, add boiling water, and stew for a while. There seems to be no other requirement.

Twenty-one, Mars:

I thought the soup cooked by crucian carp was white. Is it still white? I see everything my mother cooks is white!

In order to increase nutrition for my son, I learned to cook all kinds of food for him. Originally, crucian carp soup could be boiled directly in the pot, but I think it is very troublesome to slowly filter the rotten meat after cooking for a long time. So a new method was invented. First, the fish was fried in the oil pan, and then cooked. This soup is white and thick.

Twenty-two, god is poor:

I have also studied it, and the result should be that fish scales should not be removed, fried and boiled; Absolutely effective

I don't understand, why do you have to boil it into white soup? Clear soup is not good?

I cook salted duck that I never fry/wash, and then I get some salt and boil it in water. ◆967/ Super delicious/simple!

◇ I was deeply troubled by this question/later I learned a folk prescription/you fry two poached eggs in oil first/then fry fish in the remaining oil, add water, ginger slices and wine. Cooking. . . . /The water is boiling. Put the poached eggs in and cook them. /It must be white.