Should I use high or low heat for milky white crucian carp soup? What is the heat for the crucian carp soup to be white?

We all know that crucian carp soup is a common nourishing fish soup. It tastes delicious and can be cooked in a variety of ways. You can add a variety of ingredients. Some people use tofu to cook crucian carp soup, while others use radish to cook crucian carp soup. It has different flavors and tastes and is very popular. So should crucian carp soup be cooked over high heat or low heat? Let's take a closer look!

Should I use high or low heat when cooking crucian carp soup?

Crucian carp soup is usually cooked over high heat until it turns white.

"Carp Soup" - this is a traditional Chinese nutritious soup that originated from the folk. It is mainly made of carp and tofu as the main ingredients, and is stewed together with ginger, shallots and other ingredients and seasonings. It is loved by the public because of its fresh and fragrant aroma, attractive milky white soup color, rich and delicious taste, and high nutritional value. Currently, carp soup is also a popular home-cooked soup.

Why does the crucian carp soup only have a milky white color when it is stewed over high heat?

Here we have to start with the different reactions of fish meat when cooked over medium, low heat and high heat. When cooked over medium or low heat, the protein in the fish meat will slowly hydrolyze into peptides and amino acids, producing a delicious taste.

When the fish encounters a high fire, the protein is not hydrolyzed, but denatured under the action of high temperature. Under the violent impact of water molecules, the denatured protein turns into small particles, which mix in the soup to produce a milky white soup.

Of course, the protein cannot be denatured all the time, so after five to eight minutes of high heat, switch to medium or low heat, and allow the remaining fish protein to slowly hydrolyze on the basis of the milky white soup. This way, there will be a large amount of polypeptides and amino acids in the milky white soup, which is not only delicious but also nutritious and easy to absorb.

How to make crucian carp soup

Ingredients: 50g white radish, 1 crucian carp (the internal organs and scales have been processed in advance)

Accessories: 15g onion, 15g ginger, 10g cooking wine, pepper, 10g salt, 4 cloves garlic, 5g chicken powder

Steps:

1. Peel the white radish and cut into thin strips.

2. Heat the wok very hot until smoking, then add oil and heat it up so that the skin of the fish will not fall off when fried.

3. Add the crucian carp and fry over low heat until both sides are golden brown. Be careful not to break the skin when turning it over.

4. Add onion, ginger, garlic, cooking wine, and about 500 grams of hot water, and bring to a boil over high heat (note that you need to maintain high heat for a period of time, as this is the key to making the soup turn milky white).

5. Cook the fish soup over high heat and it will slowly turn into milky white. Add shredded white radish and pepper, then turn to low heat and cook for 30 minutes.

6. Add appropriate amount of salt to season before serving.