Many gourmets have made it by shredded radish and carp soup. I have also searched for many key points in boiling milk white soup online. In fact, everyone has their own opinions. Qiuqiu summarized several points and shared them with everyone. It is purely personal:
In a word, fry the oil quickly, put the water right, and cook over high heat.
1. It is easy to make white soup with lard. I didn't try this. I only used salad oil, but it did not affect the formation of white soup, which shows that this is not the main reason.
2. Salt should be put later. I think this is certain. Just like the principle of making soup, if you put it first, the meat will shrink, and the protein and some nutrients will solidify, which will not be easy to separate out, affecting the delicacy of the soup, and white soup will not be easy to form.
3. Regarding the Internet's views on whether to put cold water or hot water, I personally strongly recommend hot water, at least above 80 degrees. Boiled water is better. If the water temperature is too low, white soup will still come out, but it will not be so milky white.
4. If you put cold water into the pot, the meat will shrink immediately when it is cold. In addition, the cooking time will also be extended. The Internet says that the cooking time can range from tens of minutes to more than an hour. I don't think the fish needs to be stewed. For so long, the fish that comes out is completely old. How can it be delicious? In this way, I may only drink soup instead of the fish. If I am asked to eat the old fish, it will be a pain.
5. Heat and time, quickly fry the fish over medium heat and cook the white soup over high heat. Personally, I suggest that 20 minutes is enough from the time the fish is fried in the pan to the time it comes out of the pan. This includes the time to cook white radish. If you only cook the fish, it will take 15 minutes.
I hope Qiuqiu's suggestions will allow you to cook milk-like carp soup, which is tempting!!!
Carp soup with shredded radish
Recipe Recommendations
- crucian carp a
- white radish a
- ginger appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- boiling water appropriate amount
Steps for Carp soup with shredded radish
1
One crucian carp, one white radish, appropriate amount of shredded ginger, and appropriate amount of green.
2
Scrape off the outer skin of the white radish.
3
Grind it into silk with a silk wiper.
4
Grab a little salt evenly, marinate it into water, rinse it twice under running water, and soak it in water to remove the spicy taste of the white radish. You can not do this if it is too troublesome.
5
Heat the pan with a little salad oil, stir-fry the shredded ginger over medium heat, add in the crucian carp and fry until fragrant.
6
Fry crucian carp on both sides and add appropriate amount of boiling water.
7
Add shredded white radish at the same time.
8
Boil on high heat until the radish is transparent and soft. Don't flip the fish during this period. The carp fish is very tender. If you flip it again after cooking, it will easily disperse, and it will not look good.