Before you cook the fish soup, fry it to a golden brown color and then simmer it, the soup will become white. But fish soup is not white is not no nutrition, fish fat content is the key factor in determining the color of the soup is milky, if some of the fish it itself fat content is relatively high, then there is no need to fry, stewed out of the soup is milky, some fish fat content is low, do not add oil to fry, the soup color effect is not good.

Fish soup white is determined by the fat. Simmering fish soup process, cooking oil in the fat and fish adipose tissue is crushed into tiny particles, and lecithin, gelatin molecules and some proteins play the role of emulsifier, the formation of oil-in-water emulsion, which makes the soup white, into a "milky soup", so the fish soup is not the whiter on the more nutritious, and the white material is actually fish! The more fat there is, the whiter the color of the fish soup.

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Drinking white fish soup contraindication:

1, for people who do not lack fat and protein, drinking milk white soup may not be nourishing, but certainly will be intake of a lot of fat. Now people have paid great attention to the control of the amount of oil in the life diet, but for milky white soup, people are often due to misunderstanding and easy to drink a few more bowls, unknowingly, intake of a lot of fat.

2. If you want to control your weight, you should pay attention to control the amount of milky white soup. In addition, due to the long time boiling, thick fish soup contains a lot of fat as well as purine and other ingredients, so high blood fat, obesity and people suffering from gout are not suitable for milky white soup, even if it is a healthy person do not want to covet the delicious taste and more than a few big bowls.

People's Daily Online - The whiter the fish soup, the better? Truth! The whiter the fish soup, the higher the fat content