We all know that crucian carp soup is a relatively common kind of fish soup, its flavor is fresh and delicious, drink more fresh, has a good food value, well liked by the people, many people will be home to do crucian carp soup. Then crucian carp soup is to add boiling water or cold water? Let's look specifically at it below!

Carp fish soup with boiling water or cold water

Generally add boiling water.

After frying the fish, we need to add water to cook the fish. But what is the reason that boiling water must be added? Fry the fish, encounter cold water, fish skin and fish meat contraction, you want to cook more protein, fat, it is not easy. Therefore, you must add boiling water, and add enough at once, do not add halfway.

Carp soup with cold water is not cooked white

Carp soup with cold water, the soup is not easy to cook white.

Carp just fried when it is very high temperature (oil temperature is very high, small fire has more than 130 degrees), at this time, if you directly add more cold water (water temperature is generally only about 10-20 degrees), the temperature can be said to be an instantaneous plunge, so the fish will be because of the instantaneous cold and immediately tighten to become firm, resulting in the back of the stewed carp, the fish inside the proteins and fats difficult to penetrate into the soup, the fish soup is difficult to be able to get to the bottom. penetrate into the soup, fish soup is difficult to stew white, so here must not be added to the water (may be a small partner will say I often use water can be stewed white, it is true, but you think back to how long you boiled, and the soup color is really milky), must be added to boiling hot water, so that the fried fish can keep the meat loosened up, the fish protein and other nutrients can be better stewed to the soup, so that the water with boiling water! Stew only need to first boil the water again after turning to medium-low heat stew 10 minutes, time can also be greatly reduced, the main thing is that, so stewed out of the carp soup than with water stewed out of the fish soup will be a lot of thick white, and the milk is no different, in summary, we recommend that you prefer to boil water stewed fish soup.

Carp soup home practices

Ingredients:

Carp 1, 20 grams of ginger, egg white, cornstarch in moderation, tofu, a small amount of rice wine

Steps are as follows:

1, first of all, choose the fresh crucian carp 1, knocked with the fish brush stunned to remove the fish scales, in the tail and the head of the head of each to a knife. Then remove the blood , because this can make the soup color is more white

2, remove the fish line, so that can effectively deodorize

3, remove the gills and guts and wash, remove the head of the fish, sliced from the fish bone, chopped into large pieces, with the head of the fish and the fish bones to make soup, the fish meat sliced into a large piece

4, the fish bone is washed, so that it can be effectively deodorized. Old ginger 20 grams , sliced into pieces. The following we give the fish slices code flavor, add the right amount of salt to adjust the bottom taste, under the egg white to make the fish more tender, beat the meat paste, add cornstarch can be

5, tofu cut into large pieces of standby

6, the pot of water, water boiled and poured into the plate standby, boiled water can make the soup color more white. Wash the pan into the lard, then into the ginger stir-fry, into the fish bones frying, frying until both sides of the golden brown, cook a small amount of rice wine, because rice wine and ginger can be effective in deodorization

7, into the boiling water, high heat soup, so that the soup is more white and more thick, cooking for 10 minutes after the fish bones standby, so that you can reduce the spines of the fish under the bean curd, add an appropriate amount of salt seasoning taste. Fish out of the tofu, pad into the bottom of the plate, so that the dish is more beautiful

8, water after the opening of the small fire sequentially into the fish slices, the whole small fire, one is to ensure that the integrity of the fish slices, the second can make the fish slices more crispy, fish slices break the birth of the fish can be fished out to keep the fish slices of the crispy, drizzled with the broth. This is a tofu carp soup is done