Tips for stewing creamy white fish soup!

How to stew fish soup white - fish soup stew white tips

1: ensure the integrity of the fish body

In order to ensure that the fish soup is white and no scum, it is necessary to ensure the integrity of the fish body, in the treatment of fish, from the gills of the gills of the fish to take out the guts together, and then the gills of the fish, the fish belly above the small scales removed and washed clean. The best thing to do is not to cut open the belly of the fish. It is best not to cut open the belly of the fish, so that the simmering fish soup, pure soup, fish meat intact.

It should be noted that the fins and the tail of the fish should be retained, because this part of the cut off, the soup will also lose a lot of nutrition. In order to let all the nutrients of the fish simmer in the fish soup, the processed fish, on both sides of the fish body, you can make a few cuts on each side.

2: Fry the fish before stewing

To stew a creamy soup, the ingredients should be selected rich in fat, soluble protein, but the fat content of the fish is low, so before stewing the soup should be pan-fried in oil, artificially adding some fat. Fry the fish over medium-low heat, gently shaking the pan as you fry the fish so that the skin doesn't stick tightly to the pan. Don't be in a hurry to turn over, wait for one side to be golden, and then turn over one side to fry, so that you can remove the fishy flavor, and later boil out the fish soup is also more fresh and tasty.

Tips for frying fish:

Heat the pan with ginger and then pour in a small amount of oil so that the fish will not stick to the bottom. The oil burned to 7 into the heat of the fish, do not wait for the oil smoke and then put the fish, so the fish skin will stick to the pot, make the color of the fish soup is much worse.

3: heating water to cook fish soup

Fish frying well once added enough hot water to stew fish soup, almost out of the pot before adding salt, pepper, seasoning, do not add salt too early, otherwise it will affect the taste and color of fish soup. In addition, add a small amount of rice vinegar before leaving the pot, the fish soup will also become more white, but also can remove the fishy flavor.

4: Stew fish soup over high heat

Making a creamy soup requires a larger fire so that the soup is always boiling. The constant boiling of the water in the tumbling constantly breaks up the fat into very small little oil particles dispersed in the soup, the large oil particles become smaller, the small oil particles become even smaller, so that until it is broken up into very small fat oil particles.

And the protein dissolved in the fish meets the oil particles, the small oil particles wrapped in it, so that the original water-oil insoluble fat can be evenly distributed in the soup, the soup boiled over a high fire constantly breaks up the fat and is surrounded by protein, in the light of the refraction will appear attractive milky white.