Carassius auratus soup is a nutritious soup, which is rich in protein, vitamins and trace elements. Drinking crucian carp soup regularly can also relieve stress, cure problems such as lack of sleep, and also have a good maintenance effect on the skin. Crucian carp soup not only has high nutritional value, but also tastes good. Fish soup is delicious, and the method of crucian carp soup is simple. I believe all friends who cook at home can cook, but many friends say it is difficult to stew milky soup. Why?
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Although the method of crucian carp soup does not need particularly complicated procedures, you still need to master some skills if you want to stew milky fish soup. For example, should I add cold water or hot water to stew crucian carp soup? This step is crucial. Many people made a mistake. No wonder the fish soup is not white. So whether to add cold water or hot water?
My mother often cooks crucian carp soup for me. Every time my mother cooks crucian carp soup, it is delicious, and it is milky white soup. So I like it when my mother asks her how to stew milky fish soup. My mother told me that crucian carp soup should be stewed with warm water, so that the stewed soup will be white and the fish will not come loose.
This is because crucian carp is fresh and tender. Cooking with hot water can make the protein of fish shrink and solidify, so as to keep the integrity of the fish shape, and at the same time, it also ensures that the nutrients and flavor substances in the fish body will not be lost in large quantities, thus maintaining the nutritional value and delicious taste of the fish. The most important thing is to stew a mouthful of milk soup. If cold water is added, the delicious taste of fish will not be so ideal. Crucian carp will lead to fish paste with the increase of water temperature, which will affect the taste of fish.
My mother told me that in addition to heating the water, you should master the following skills, so that the stewed crucian carp soup will be fresh and tender and milky white.
1, before stewing crucian carp soup, remove the fishy smell from crucian carp. Wash crucian carp, put it in a bowl, pour a little cooking wine and pepper, add a few slices of ginger, and marinate for 10 minute.
2. Marinated crucian carp should be fried first, so that the fried crucian carp contains fat and is easy to emulsify, making the soup milky white.
3. Fry both sides of crucian carp until slightly yellow, then pour in hot water, bring it to a boil with strong fire, pour in a small amount of hot water after the water boils, and turn to medium fire to keep the water boiling 10 minute.
4. Add salt to the crucian carp soup before cooking, stew for 3 minutes, and add salt later to make the fish more tender and smooth.
Therefore, when you stew crucian carp soup, you should heat the water and remember the above four tips, so that the stewed crucian carp soup will be fresh and tender, and the fish soup will be milky white. I hope the above content can help you, remember to like comments and pay attention!