Carp fish soup is a carp, tofu, mushrooms, etc. as ingredients made of soup, this soup contains a comprehensive and high-quality protein, the composition of the skin's elastic fiber can play a good role in strengthening. Now in the spring, crucian carp in the spawning period, meat fat seeds, taste delicious.

Soup with crucian carp, not only suitable for weak spleen and stomach, poor appetite people eat, but also on the pressure, lack of sleep and other mental factors caused by early wrinkles, has a very peculiar relief effect.

The main reason why fish soup is milky white is because fish meat in the cooking process, fat is constantly dissolved, at the same time, with the emulsifying effect of water-soluble proteins, lecithin and gelatin is also constantly dissolved. The fat is wrapped by the substances with emulsifying effect, and under the action of boiling, it keeps dividing into smaller particles and suspending them in the water, which makes the soup undergo the optical effect of scattering, and it becomes thick and white.

Then how to make fish soup become soup color thick white? You must pay attention to the fact that before stewing the soup, the crucian carp is first fried and then boiled. The process of frying will increase the fat content, making the soup color thick and white.