The first step of frying fish is also exquisite. First, fry the main fish in a pan with oil until both sides are golden, and then cook in the pan. In this way, when frying fish, the oil is brought into the soup, and the protein content of the fish itself is also very rich. In order to prevent sticking to the pan, first heat the pan to the point of smoking, then add oil to fry it immediately, or you can fry it directly with lard. There is only one point to pay attention to in the soup cooking stage, and that is the heat. We must choose fire to make water boil, so that oil and water can be fully emulsified under the action of protein. The longer the boiling time, the more gratifying the color of the fish soup.
Crucian carp soup and preserved egg and winter melon soup are white, because the raw materials of these soups are rich in protein and fat. Some people say that if you want to add lard to soup white, it is because lard is white, but it is not. When the fish is small, it is recommended to add a little lard. Because fish contains less fat and protein.
The color of the soup is like milk, which is mainly emulsified by protein. Big fire is also a key to making milk soup. Because of boiling, oil and water are fully emulsified under the action of protein, which makes the soup color like milk. Some people say that milk will be added to the kitchen to make the soup white. In fact, adding milk is mainly to increase protein, otherwise, if you want to make Tonga white, how much milk tastes.