Thick white fish soup is nutritious and delicious. Here is how I make white fish soup. Welcome to read!

Secret 1: Fried Fish Noodles

Clean the fish with a little salt first, and then fry the fish on both sides in the oil pan until the skin is golden. The purpose of frying is to keep the fish in shape and suck some oil. Don't be afraid to stick to the pan when frying fish. Click here for more tips:

Tip 2: Boil water in the pot.

When frying fish, boil another pot of water. After the fish is fried, pour boiling water directly into the fish and turn to low heat to make fish soup. Boiling water should be added all at once, without adding water in the middle. If you must add water to the soup, remember to add boiled water. How can I boil fish soup?

Tip 3: fry the eggs first.

Before frying fish, fry an egg. Fry the eggs until they are golden on both sides, and then serve. You can fry the fish at this time. When cooking fish soup, put the fried eggs into the soup and cook them together.

Tip 4: Fry with pigs.

If there is lard when frying fish, you can choose to fry it with pigs. Fish soup cooked after frying will be whiter than fish soup cooked after frying plants such as soybean oil and rapeseed oil.

Milk Xiangshan medicine medlar crucian carp soup

The origin of milky white

Can you make milky fish soup by mastering these four tips? As we all know, fish is a kind of food rich in protein, and it also contains fat. When cooking fish soup, the fat in fish will be separated from muscle fibers, and lecithin, gelatin molecules and some soluble protein will be separated at the same time.

After large particles of fat are precipitated, they will be broken after boiling in boiling water. The crushed fat particles began to emulsify under the action of emulsifiers such as lecithin and gelatin molecules, and were wrapped by some soluble protein. Emulsified fat particles are suspended in water, and the optical effect after scattering is the milky white we want.

Although crucian carp is rich in protein, it is a low-fat fish. Therefore, when we make fish soup, whether it is fried eggs or fried fish noodles, it is to increase the fat content in fish soup and increase the emulsification effect, and boiling water is the driving force to promote fat emulsification. It is better to fry fish with lard, because animal fat reacts with emulsifier more easily than vegetable fat.

So, knowing these four tips, it is not difficult to make milky fish soup.

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