How to make stewed fish head soup white?
Braised fish head soup is a home-cooked delicacy. The soup is milky white and tastes delicious, which is what many people pursue. However, many people find that the soup is not white enough or even turbid during the stew process. This article will combine the hot topics and hot content on the Internet in the past 10 days to explain how to stew milky white fish head soup, and provide structured data for reference.
1. The principle of stewing fish head soup
The reason why fish head soup can be stewed milky white is mainly because the protein and fat in the fish meat undergo an emulsification reaction at high temperature, forming tiny particles suspended in the soup, thus appearing white. The following are the key factors that affect soup color:
| factors | Description |
|---|---|
| Fish selection | Fish heads with high fat content are easier to stew, such as silver carp head and bighead carp head. |
| Fire control | After boiling over high heat, simmer over low heat to help the emulsification reaction |
| Frying process | Fry the fish head until golden brown on both sides to promote fat release |
| water quality impact | It is better to use pure water or mineral water to stew soup |
2. The braising technique that is hotly discussed on the Internet
Based on the Internet hot spots in the past 10 days, the following widely discussed techniques for braising fish head soup have been compiled:
| Skills | support rate | Operational points |
|---|---|---|
| Double frying method | 87% | Fry the fish head twice, the first time to remove the fishy smell, and the second time to add flavor |
| Add hot water to the pot | 92% | After frying, boiling water must be added to prevent the protein from coagulating. |
| White out the fire | 78% | Keep the fire boiling for the first 15 minutes |
| add milk | 65% | It is controversial, but some people think that a small amount of milk can whiten the skin. |
3. Detailed operation steps
1.Material selection: Choose fresh and plump fish heads, remove the gills and internal organs, clean them and drain them.
2.Fried fish head: Heat the pan with cold oil, add the ginger slices and sauté until fragrant, and fry the fish head on both sides until golden brown. Nearly 85% of popular videos emphasize that this step is crucial to the color of the soup.
3.Add water and simmer: Pour in boiling water, the water level should cover the fish head. Internet data shows that 92% of successful cases emphasize the need to use boiled water.
4.Fire control: Boil over high heat for 10-15 minutes, then turn to low heat and simmer for 30 minutes after the soup turns white. An experimental video by a well-known food blogger shows that the fire stage is the most critical to the formation of soup color.
5.Season and serve: Finally, add appropriate amount of salt and pepper to taste, and sprinkle with chopped green onion.
4. Frequently Asked Questions
| question | solution |
|---|---|
| Soup turns yellow | It may be that the heat is too high when frying the fish. It is recommended to fry it over medium heat. |
| The soup is not thick enough | The stewing time can be appropriately extended, or a small amount of lard can be added to simmer together. |
| Too much fishy smell | Be sure to remove the gills and marinate with cooking wine and ginger slices to remove the fishy smell |
5. Advice from nutrition experts
Based on the recent popularity of health topics, nutrition experts have made the following suggestions:
1. Although fish head soup is rich in nutrients, gout patients should control the amount they consume.
2. The soup should not be simmered for too long, 30-40 minutes is sufficient. Excessive stewing will lead to the loss of nutrients.
3. It can be paired with tofu, radish and other ingredients to increase nutrition and relieve fatigue.
6. Conclusion
It is not difficult to stew milky white fish head soup. The key lies in mastering the correct cooking techniques. By analyzing the recent popular content and discussion hot spots on the entire Internet, we found that the selection of fish, frying method and heat control are the three key factors that affect the color of the soup. I hope the structured data and practical suggestions in this article can help you easily stew delicious and beautiful fish head soup.
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