Since I fell in love with soup and water, it has been really uncomfortable not to drink soup for two days. Especially for milk white fish soup, I have always felt that some mysterious seasoning must have been added. Otherwise, how could I have the trick of turning water into milk white without adding milk?
But if you study it carefully, haha, it's actually very simple. Use some chemistry knowledge and solve all problems!
Milk white fish soup
By TyreekRunte
Recipe Recommendations
- boiling water appropriate amount
- ginger slices appropriate amount
- green onion appropriate amount
- oil a little
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Milk white fish soup
1
After cleaning up the fresh fish, wipe the fish with oil slightly.
2
Dry the pan, cut the ginger slices, and wipe the pan with the ginger slices.
3
Pour a little oil into the pan, heat it to 70% heat over high heat, add the fish, and shake the pan constantly to prevent the fish from sticking to the pan. Fry on both sides until slightly browned. (I like less oil because I have to drink fish soup. Too much oil is unhealthy)
4
Pour boiling water, about 2-3 times the amount of fish, and bring to a boil over high heat.5
Cover the lid and cook over medium high heat until the fish soup is white, about 30 minutes, and turn to low heat. Finally, add shredded ginger and shredded green onion (you can not add anything that is not afraid of fishy smell), and then add 2-3 drops of oil. Simmer over low heat for 30 minutes.Milk white fish soup Make Tips
The key to the secret of milk white fish soup lies in two elements-protein and oil. The microstructure of ingredients that can make milky white soup, such as fish, bones, pig's trotters, etc., is very similar to milk and contains a lot of collagen. Ordinary oils are light or colorless when gathered together. During the process of boiling the soup, boiling hard over high fire can play a certain "stirring" effect, and the oil will be dispersed into small oil droplets. At the same time, because the water contains enough protein, the oozing oil is wrapped up by the protein before it can gather again, forming small oil droplets. It is these small oil droplets that scatter light and make the water appear milky white. Others: 1. Choose fresh fish, and the higher the oil content, the better. 2. You can use any oil to fry fish, not necessarily with lard. 3. The taste of fish soup lies in its freshness, so never add pepper and star anise, etc., will only destroy the flavor of the fish itself. 4. Never put salt and vinegar during the stewing process, otherwise the fish soup will not be white and the nutrition will be destroyed. 5. Stewing milk and white fish soup must take enough time. At least 40 minutes after boiling, heating will denature the fish protein, which is more conducive to human absorption.