The key to the production of crucian carp in milk soup
1 Fish should not be killed alive and immediately after the pot Reason: Animal cooking ingredients usually go through four stages of change after death, namely: corpse stiffness - post-cooking - autolysis - decay. In general, the raw materials in the corpse stage are tightened and rigid, and the nutrients are not easy to dissolve during cooking, and are not suitable for cooking; the raw materials in the autolysis stage have tended to deteriorate; so the general animal raw materials are cooked in the post-ripening stage.
2 The purpose of the fish must be slightly fried as long as the use of the high heat transfer efficiency of the oil to make the fish protein quickly solidify, the structure of the fish meat after coagulation changes, the muscles produce gaps and form a channel, which is conducive to the penetration of nutrients into the soup, and is also conducive to the integrity of the fish. Frying time to the fish white as the basis, pay attention not to break the fish skin, to prevent the fish skin from sticking to the pot the method is very simple, you can put the pot hot with cold oil to pour out and then put the cold oil again, you can also use ginger slices to wipe the pot.
3 About adding wine It is generally believed that the boiled milk soup crucian carp needs to add wine, because the wine can remove the fishy smell and increase the aroma, I personally think that there is a problem with adding wine, that is, cooking a small amount of colorless wine when frying, do not put yellow wine, the color of yellow wine will eventually affect the color of the finished product.
4 Add water The amount of water should be appropriate, too much is too little, too much is not enough, too much is the soup is light and tasteless, too little is in the case of intense boiling, the fat is easy to be oxidized to form dicarboxylic acids, so that the soup is turbid and produces odor, generally 250g of fish can add water about 550g. Add water to the place at one time, and do not add water in the middle of the way. In addition, there are many disputes about adding water, that there are many supporters of adding cold water and heating water, on this issue, I have also done experiments, in fact, cold water, hot water in the final product color is not much difference, if you must find out the difference between the two processing methods, I think the fish soup made with cold water tastes more delicious (non-gourmets may not be able to taste).
5 Heat The key to making milk soup is the heat, and it is necessary to use the fire soup to be white! The key to the formation of milk soup and clear soup is the difference in heat. The principle of milk soup formation is to use molecular collisions to form emulsion between water, grease, flavor substances and other components. The fire can speed up the convection speed of the soup, that is, the molecular collision is intensified, so that it is easier to form emulsion. Some people think that the longer the more fragrant, in fact, it is wrong, fish in the soup cooking generally do not exceed 30 minutes, in boiling between 10 minutes and 25 minutes, its flavor substances (nitrogen-containing extracts) increase with time, more than this time will weaken, because many substances will volatilize with water vapor.
6 Others: pepper can enhance the aroma, the amount of addition to not eat spicy taste is appropriate; onion and ginger can not be crushed, green onion into green onion knots, ginger cut into large pieces; fish to be washed, can not have blood stains; do not advocate adding milk, milky smell will inhibit the original taste of fish soup, if the soup is not white must be added, you can choose three flowers light milk, do not put condensed milk (condensed milk is extremely sweet and nutritional value and flavor are inferior); salt to be put again when the pot, put too early will make the protein tighten, not conducive to flavor substances oozing, generally do not add MSG The size of the fish is generally around 250g per fish.
Milk soup with turnip silk crucian carp
Ingredients: live crucian carp, white radish, milk soup, minced green onion, minced ginger, rice wine, monosodium glutamate, salt, lard, ginger juice, bean sprouts, pepper oil
method:
1, the crucian carp to scale, gills, fins, open the cavity to remove the internal organs, wash, on both sides of the fish, every five minutes wide knife; white radish wash, peel, shredded, bean sprouts wash and remove the young leaves.
2, the soup spoon on the heat, put the oil on the heat, under the green onion, ginger minced, cooking pot into the milk soup, into the salt, monosodium glutamate, ginger juice seasoning, at the same time the crucian carp with boiling water after a bit, put into the spoon first boiled and moved to simmer, at this time then put the radish shredded with boiling water, fish out the control of water into the spoon with the fish simmered, drizzled with pepper oil, poured into the soup bowl, sprinkled with bean sprouts.
Features: This dish fish meat is tender, the soup color is milky, salty, rich and delicious.
Technical points: the radish should be thoroughly soaked, to purify the radish flavor, to use a low heat when fishing, milk soup once add enough, do not add soup in the middle.
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