Is there any trick to make crucian carp soup white? What is the key to making crucian carp soup white?

We all know that crucian carp soup is a relatively nourishing fish soup. It tastes fresh and delicious, has a strong flavor, and tastes very good. It has a good edible value. Many people often drink crucian carp soup. There are also certain skills in making crucian carp soup. How can you make it white and thick? Let's take a closer look!

How to cook crucian carp soup to make it white

If you want crucian carp soup to be whiter, you need to pay attention to the following points:

1. Pay attention to the selection and processing of ingredients

The first step is to choose the fish. Wild crucian carp is the best choice, and the soup will be whiter. Next, clean it thoroughly. When killing the fish, pay attention to the handling. The black tendons and membranes in the belly should be removed and cleaned.

2. Use an iron pan and fry the fish before making the soup.

You must use an iron pan to make crucian carp soup. Make sure the iron pan is clean and lubricated before cooking. First fry the prepared crucian carp, turn it over gently, and it will be done when both sides are slightly yellow.

3. Put the hot water into the pot and simmer over high heat

This is the key to whether the crucian carp soup is white or not. Add boiling water to the iron pan used for frying fish while it is still hot. Be sure to use hot water instead of cold water. Simmer over high heat for about 10 minutes. At this time, the crucian carp soup should be milky white. Then add other seasonings, and salt should be added last.

The key to making crucian carp soup white

It’s very simple. Whether it’s crucian carp soup or other fish soup, to make the fish soup milky white, just remember two key points: fry the fish in advance and pour in boiling water.

That is to say, before stewing the fish soup, fry the fish in oil first, and then pour in boiling water instead of cold water. This way, the fish soup will be milky white and fragrant, with an attractive color.

What is the principle behind this? In fact, the “milky white” color of fish soup is a visual effect formed by the dispersion of fat particles.

Frying the fish in oil for a while ensures that there is enough fat. Then, we need to keep the water boiling, and the boiling water molecules can continue to impact the fat, breaking it up into tiny particles, thus presenting a milky white color.

Therefore, as long as you pay attention to the two key points of "frying the fish in advance" and "injecting boiling water", you can easily stew a pot of milky and fragrant fish soup.

However, although the milky white fish soup looks good in color and has a rich taste, it does not have any additional nutritional value and may even cause the body to absorb more fat.

Therefore, for some people who are losing weight, don’t deliberately pursue milky white fish soup!

How to make crucian carp soup

Ingredients: crucian carp, ginger slices, salt, chopped green onions

practice:

1. Clean the fish, wipe the surface dry, and evenly apply a little salt

2. Put oil in the pan, add crucian carp, fry slowly over medium-low heat until both sides are golden brown.

3. Pour in hot water, add ginger slices, boil over high heat for about 8 minutes, then switch to medium-low heat and simmer for about 30 minutes until the soup turns milky white!

4. Add a little seasoning and sprinkle with chopped green onions.

Tips:

1. The fish must be fried until both sides are golden brown

2. Water must be boiled

3. Adults do not need to filter the water. If you are not picky, you can filter it using the above method.

4. After adding water, be sure to use high heat so that the soup will be milky white.

5. You can add various ingredients according to your needs