Why is carp soup creamy?

The thing that makes fish soup white is indeed the fat, and with fat involved it turns into a creamy white soup. In the process of simmering fish soup, the fat in the cooking oil and the fatty tissue contained in the fish is crushed into fine particles, while lecithin, gelatin molecules and some proteins act as emulsifiers, forming an emulsion of oil in water, which makes the soup thick and white The following is the practice of crucian carp soup:

Main ingredient: crucian carp 850 grams, 30 grams of cilantro, 40 grams of cooking oil

Substantive ingredients: 20 grams of ginger juice, salt, white pepper, water

1, the crucian carp clean;

2, put on kitchen paper to absorb water;

3, the pan is hot, put cooking oil;

4, put the crucian carp;

5, medium heat frying until both sides of the golden brown;

6, frying fish in the process of burning a pot of Boiling water;

7, when the fish fried directly into the boiling water;

8, add ginger and salt;

9, cover the pot lid, medium-high heat pot stew 20-25 minutes;

10, the soup process, will be chopped cilantro standby;