Experimental materials:
Crucian carp, water, yellow croaker, lard, salmon.
Non-fried or fried:
Non-frying: a small amount of milky white: extending the boiling time can get milky white fish soup.
Deep-frying: Full milky white: Deep-frying shortens cooking time and improves efficiency.
Cold or hot water:
Cook in cold water for 5 minutes: the surface is milky white.
Boiling in cold water 10 minute: the whole milk is white, and the milk-white fish soup can be obtained by extending the boiling time.
Boil in boiling water for 5 minutes: the whole milk turns white. Add boiling water to shorten the cooking time and improve the efficiency.
Fish species:
Crucian carp: milky white.
Yellow croaker: milky white.
Salmon: The surface is milky white.
In winter, a bowl of milky hot crucian carp soup can bring happiness to people. The trick of cooking milky white fish soup seems to have been widely known, which is nothing more than crucian carp, frying and heating with water; There are also many people who disagree with this, making people feel that these three zero-failure tips are not necessarily right?
In group B, whether to fry/boil water/crucian carp, to verify the necessary conditions for cooking milk white fish soup. Keep other conditions unchanged, change only one factor at a time, and observe and record the color of fish soup.
experimental result
Whether fried or not: fried-milky white fish soup/non-fried-a small amount of milky white fish soup.
Whether to boil water: Add boiled water-milk white fish soup/cold water-milk white fish soup, and the boiling time will be longer.
Crucian carp: Crucian carp-milk white fish soup/yellow croaker-milk white fish soup/salmon-noodle milk white fish soup.
abstract
It seems that frying is not the key to decide the milky white of fish soup. Similarly, whether it is boiled water or cold water, milky fish soup can always be obtained, but it takes longer to cook in cold water. In addition, crucian carp or yellow croaker can get milky white fish soup, but salmon can't.
Experimental principle
Why can you cook milky fish soup?
This is due to the emulsification of fat. In the process of cooking fish soup, the oil used for frying fish and the oil contained in the fish itself are beaten into fine particles by boiling water. Under the action of emulsifier, fish soup becomes oil-in-water emulsion, and the dispersion system of oil-in-water changes the refraction of light, so fish soup appears milky white. Emulsifiers are usually lecithin, gelatin molecules and some protein dissolved in fish soup.
Therefore, oil, water and emulsifier are the three key factors of zero failure of milky white fish soup? Fish soup is milky white, not the dissolution of nutrients. Its milky white degree is determined by the fat content. The whiter the fish soup, the higher the fat content. Therefore, from a nutritional point of view, eating fish itself is better than drinking fish soup to supplement nutrition; Of course, it is another matter to like delicious and mellow fish soup.
Do we have to blow it up?
The answer is no, the fat content of crucian carp itself is enough to achieve emulsification effect. As long as the cooking time is long enough, you can also get milky white fish soup. Frying, on the one hand, increases the oil content and improves the milky white effect; On the other hand, the cooking time is shortened, and there is no need to wait for the fat of crucian carp to dissolve out.
Does it have to be boiled water?
The answer is no, water has two functions, one is as the raw material of emulsion, and the other is as the stirring aid. When the water boils, it rolls violently, and the oil is constantly beaten and dispersed into fine particles. The difference between boiled water and cold water is only the cooking time. If cold water is added, it takes longer heating time.
Do you have to have crucian carp?
Negative triple. Crucian carp actually acts as an emulsifier, and some protein, gelatin molecules and lecithin dissolved during cooking can help emulsify oil. When crucian carp is replaced by yellow croaker, milk-white fish soup can still be obtained; Change the fish into mutton or pork bones, and you get mutton white soup, big bone soup and China milk white thick soup, which is actually a principle.