Author | fluency
What is the most popular magic city recently?
In addition to the newly opened Line 14/18,
It belongs to the movie "Love Myth" with all Shanghainese lines.
The protagonist of the film, Lao Bai, has won the essence of shanghai's uncle "buying jigaki": burning a good dish. In particular, the "no milk and no soy milk but can burn thick and white" crucian carp tofu soup not only left a deep impression on the characters in the film, but also made the audience can't help but swallow the saliva in the movie theater.
Fish soup to be white seems to have become one of the audit criteria for whether fish soup is delicious or not,
But
Do you know why fish soup turns white?
Here's a key word – emulsification.
Fish meat will have some substances precipitate during the heating process,
Mainly the water, fat, muscle plasma protein, and elastin in fish meat
as well as gelatin dissolved extracts formed by hot melt collagen.
The "white soup" we see is because in the boiling process, the fat contained in the meat spills out, the water-soluble protein in the muscle tissue with emulsification and the lecithin in the bone are dissolved, the collagen in the meat skin will also be hydrolyzed into gelatin molecules, and because the water boiling caused by heating will cause the fat tissue to be crushed into many fine particles. These particles continue to differentiate and become smaller, and the higher the fat content suspended in the water, the whiter the soup becomes.
So how do you cook a white and thick fish soup?
According to the principle we talked about above,
The key point of the cream soup is to have enough oil and conditions to promote emulsification.
Translate into words that everyone can understand,
That is, the following 3 main points:
The fish should be fried first!
Add heated water in small amounts and multiple times!
Heat up slowly in the water!
Do the above 3 points,
You'll get a pot of milky white fish soup!
But you don't have to pursue how white the fish soup is.
After all, the whiter the fat content, the higher the content,
Eat happily Eat happy
It is the meaning of food!
At the end of this issue of micro-food therapy, Xiaobian will sort out the specific steps and precautions of crucian carp tofu soup for everyone, and you can also cook milky white fish soup
Fees:
1 crucian carp, 1 large piece of tofu, 1 handful of chives, 1 piece of ginger, a pinch of salt
method:
Crucian carp is dealt with offal, scaled and washed.
Remove the dark membrane in the abdominal cavity and use kitchen paper to drain the surface moisture to prevent oil splashing.
Cut the tofu into cubes.
Divide the shallots into two portions, one into green onion knots, one cut into chopped green onions and sliced ginger.
First rub the pan with slices of ginger, pour oil into the pan, let the oil heat in the crucian carp, fry until the surface is golden brown.
Continue to fry until golden brown, then add the ginger slices and sauté over low heat.
Pour a small amount of boiling water into a pot of boiling water several times, and throw it into the green onion knot after a few centimeters of the fish's body.
Cover and simmer for 5 minutes, turn to medium heat and continue simmering for 10 minutes.
When the soup is rolled over and turned white, add the tofu and continue to cook for 10 minutes over medium heat.
Season with salt before cooking.
Finally, remove the green onion knots, turn off the heat and sprinkle with green onions.