The fat content of meat is the key factor that determines whether the color of the soup is milky white.

The addition of fat turns crucian carp soup into a milky white soup. During the process of making fish soup, the fat in the cooking oil and the fatty tissue contained in the fish are crushed into fine particles, and lecithin, gelatin molecules and some proteins act as emulsifiers, forming an oil-in-water mixture. emulsion, which makes the soup thick and white, and finally becomes "milk soup".

In other words, if some fish have a relatively high fat content, then we don’t need to fry them, and the stewed soup will also be milky white. Some fish have low fat content and cannot be fried without oil, resulting in poor soup color. Extended information

When making fish soup, some families make the fish soup very heavy and dark in milky white color. They may be worried about the excessive oil content in it, which actually looks like the fish inside. Fat has relatively high polyunsaturated fatty acids, which is more conducive to the body's absorption and utilization, that is, we can use these fats.

Some families may find that the color of the fish soup is relatively clear during the cooking process. It is still recommended that if the fish soup is of this clear color, try to eat the fish as well because of its nutritional value. Still in the meat.

People's Daily Online - The whiter the fish soup, the higher the nutritional value of the soup?

People's Daily Online - The whiter the fish soup, the better? the truth! The whiter the fish soup, the higher the fat content