What oil is good for frying fish in fish soup? Do you need the oil that has been used to fry fish in fish soup?

We all know that fish soup is delicious and nutritious. Eating it in moderation is good for the body and can have a certain nourishing and health-care effect. It is very popular among people. Many people will make fish soup at home. To make fish soup, you usually have to fry the fish first. So what kind of oil is good for frying fish in fish soup? Let's take a closer look!

What oil to use for frying fish in fish soup

Any general cooking oil will do, there is nothing special about it.

There are several advantages to frying the fish in a pan before making fish soup:

1. Frying can make the fish firm and not easy to break when stewing. As the saying goes, "You need to boil tofu a thousand times, but you need to boil fish ten thousand times." Stewing fish soup requires a long process. Frying fish can make the fish meat firm, which will be more resistant to stewing and more conducive to the precipitation of flavor.

2. Frying fish can remove the fishy smell and increase the flavor. Frying fish can make the fishy smell evaporate with high temperature, and frying in oil can also increase the aroma of the fish.

3. Frying fish helps to get the white soup we are looking for. The oil from frying fish, after being poured into boiling water, forms small droplets of fat. At the same time, the soluble protein in the fish gradually dissolves and wraps around the fat droplets, forming a milky white soup.

Do I need the oil from frying fish to make fish soup?

You don’t need a lot of oil when frying, the remaining oil can be put into the pot to stew.

Fry the fish on both sides with oil. The fish skin will be firm and frying will make it more fragrant and the fish meat will be firmer. It will not break easily when stewing. If you don't fry the fish, the fish meat will easily become loose and break when stewing.

When making fish soup and frying fish, the most troublesome thing is that the fish skin breaks and sticks to the pan. If you don't know how to use hot pan and cold oil, you can rub a layer of dry flour or egg liquid on the fish, so that frying fish on low heat is basically zero failure.

Fish soup recipe

Ingredients required: 1 crucian carp, half a taro, 2 slices of ginger, 10 red dates, a few wolfberries, 2 celery sticks, appropriate amount of salt, and a little pepper.

Start making:

Step 1: Remove the internal organs and gills of the crucian carp, but do not remove the scales. Clean the black film in the belly of the fish and drain the water for later use. (Note: The nutritional value of fish scales is very high, so I usually do not remove them when making crucian carp soup).

Step 2: Add appropriate amount of cooking oil to the pan, heat over medium heat, put in the crucian carp and fry until one side is golden brown, then turn it over and fry the other side. (Note: when you start frying the fish, don't rush to turn it over, so that the fish can be fried intact without breaking the skin. You can drag the frying pan appropriately during this period).

Step 3: After the crucian carp is fried on both sides, add enough boiling water to cover the fish, add ginger slices, bring to a boil over high heat, then simmer over medium heat for 10 minutes. Use this time to cut the taro into pieces. (Note: You must add enough water at one time, and it is best to add boiling water, so that the crucian carp soup will be thick and milky white. Many people often ignore this point, so the crucian carp soup is bland).

Step 4: After simmering for 10 minutes, add the chopped taro and red dates, and simmer for about 15 minutes. Finally, add wolfberry, add appropriate amount of salt and pepper, and sprinkle with celery. (Note: There is no need to cover the lid during the cooking process of the fish soup, the purpose is to evaporate excess water vapor, so that the crucian carp soup is full of fragrance).

Tips:

1. Keeping the scales on the crucian carp when making soup not only has outstanding nutritional value, but also prevents the skin from breaking easily when frying.

2. When making crucian carp soup, it must be kept boiling all the time and do not cover the lid. This will make the fish soup thicker, milkier and more fragrant.