Do you boil fish in boiled or cold water? If you use it wrong, the soup is not white, the meat is not tender, and the fishy smell is heavy and the nutrition is halved

【Crucian carp milk white soup】

Ingredients: 1 live crucian carp, 1 green onion, 5 slices of ginger

Highlights:

Boiling fish soup, green onion and ginger are enough, which can completely remove the fishy smell of the fish, and ensure the perfect release of the umami of the fish.

Here's how:

1. It is best to use live fish for cooking fish soup, that is, when it is about to enter the pot, then kill it, then scrape the fish scales, remove the fish gills, clean the belly, and the fish roe and fish bubbles in the stomach are left, and the rest are thrown away, especially the black membrane in the stomach should be completely removed, which is the source of the fishy smell.

Slice the green onion and slice the ginger.

2. Take a piece of ginger and rub the fish body, and then wipe the pot as well, pour a small amount of oil after the pot is hot, shake the oil after it is hot, and then pour some oil, put the fish in the pot, do not move the fish after the fish is in the pot, transfer the pot to the oil and flow to the head and tail of the fish.

In this way, it is a hot pan to warm the oil, and the restaurant's practice is to pour half a pot of oil to heat it, pour it out, and pour the cold oil again. Made at home, reluctant to have so much oil, it is just as easy to use as this method.

3. Wait until the fish is fried on one side, then turn over and fry on the other side; Fry for about half a minute, add the green onion and ginger.

Key points: Shake the pot before turning over, the fish can be turned over without sticking to the pan, don't use a spatula to spatula hard, so that the fish skin will be gone.

4. Fry until the green onion and ginger are fragrant, pour boiling water, spread over the fish body, the water must be added enough at one time, and the water is added repeatedly in the middle, the soup is not thick or fresh, and there will be a fishy smell.

As you can see, as soon as the boiling water is poured, the soup turns white in an instant.

This is because the surface of the fish body is suddenly subjected to high temperature after pouring boiling water, and the protein is denatured, shrinking and solidifying, so as to maintain the integrity of the fish body morphology.

At the same time, the pores on the surface of the fish body are closed after the protein coagulation, and the soluble nutrients and flavor substances contained in the fresh fish are not easy to flow out in large quantities, which can maintain the nutritional value and delicious taste of the fish to the greatest extent.

If you use cold water, you can also turn white if you cook it slowly, but it is not as effective as boiling water. As the temperature of the water rises, the flesh of the fish becomes mushy and the surface is not smooth, which affects the quality and flavor of the fish.

5. Cover the pot, bring to a boil over high heat, and simmer over low heat for about 20 minutes.

Be sure to stew thoroughly, as the old saying goes: a thousand rolls of tofu, ten thousand rolls of fish, so you must stew the fish for a while, the soup can be rich and delicious, like milk.

6. Add salt to taste before cooking, sprinkle some white pepper and enjoy.

If you want to use shredded radish, boil for another 1-2 minutes until the radish is tender.

If you want to use old tofu, simmer the fish for 10 minutes and then add it.

If you want to use soybean sprouts, then cook them with fish, and it is best to stir-fry the sprouts to make them taste better.

Technical Summary:

1. If you want to drink milky white soup, the fish must be fried in the oil pan until it is yellow on both sides, if you don't fry it, it will be a clear soup, depending on your personal favorite, anyway, I don't like to drink.

2. Boiling water must be used to cook milk white fish soup, so that the protein in the fish meat can be integrated into the water and become white, the fish meat is firmer and more tender, and the most important thing is that the fishy smell is instantly released

3. Rub the pot and fish with ginger before frying the fish to prevent the fish skin from falling off; Heat the oil pan, boil it thoroughly, pour some cold oil, and then fry the fish in the pan, which is the second point of attention to prevent the fish skin from falling off.

4. The whole process of frying fish only turns over once, do not turn back and forth, otherwise the fish skin will all fall off.

5. To make fish soup, it is best to use live fish, which is delicious no matter how you cook it.