How does fish head soup stew milky white? With cold water or boiling water? The water is used correctly, and the soup color is attractive and the taste is fresh
Recently, a number of cold waves have come, the temperature across the country continues to drop, many netizens have ridiculed, overnight, just like into the refrigerator freezer layer, opened the quick-freezing mode. Especially in the southern region without heating, the indoor temperature is really cold to the bone, and everyone relies on "hard shoulders" to survive the winter.
In such a cold weather, food becomes a great cure. The cold wind outside the house, everything withered, the soup stewed on the stove in the house, the cooking smoke, this contrast between the inside and outside, so that people do not want to go out. Winter is a good time to stew all kinds of soups, warm the heart and warm up, and in all kinds of soups, fish head soup is my favorite.
Looking at the thick and white fish head soup stewed out, it is very appetizing, and then taste it, delicious and delicious, it is really enjoyable. However, when stewing fish head soup, many friends will also have a confusion, that is, the question of what water is used in the stew. So today, Lazy Meow will talk to you about this topic and take a look at it together:
Stewed fish head soup, with cold water or boiling water?
<h1>01 Is fish head soup cold or boiled? </h1>
Stewed fish head soup, it is better to use boiling water, let's talk about the reasons in detail.
Fish itself is a relatively fishy ingredient, and fish head is no exception. Although some defishing may have been done before cooking, we can further reduce the fishy smell in the fish head during the stewing process, and stewing with boiling water is one of the ways.
Fish heads stewed in cold water, the fishy smell is not easy to remove, it will be stuffy in the fish soup, the taste is not delicious enough, and there will be a slight fishy taste. The fish head stewed with boiling water can quickly cook the fish head, thereby effectively reducing the fishy smell in the fish head. From a fishy point of view, it is more appropriate to stew fish head soup with boiling water.
In addition, everyone knows that if you want fish head soup to look good and have an appetite, the soup color must be thick and white. Obviously, it is a water stew, why does the soup color of the stew appear milky white? This is related to a scientific principle called "fat emulsification".
When the proteins and fats in the fish head are dissolved in the water, a fat emulsification process is produced, and the soup is milky white. In this process, it is necessary to ensure a certain water temperature to achieve, so simmering fish heads with boiling water can better promote the completion of fat emulsification, so that the fish head soup will appear milky white and the soup color is more attractive.
Whether it is from the perspective of removing the fishy taste, or from the perspective of making the soup color thick and white, it is more suitable to stew fish head soup with boiling water than to stew fish head soup in cold water.
<h1>02 Cooking tips about fish head soup</h1> stew
After understanding whether it is good to use cold water or boiling water for fish head soup, I will also share 3 tips for stewed fish head soup here.
1, with the fish head is more delicious
When stewing fish head soup, try to choose fish with larger fish head parts and thicker flesh, such as common grass carp, bighead carp, fat head fish, etc., which are very suitable for stewing soup.
2. Fry the fish before stewing
Before stewing the fish head soup, we first fry both sides of the fish head in oil. In this way, when the fish head is stewed, the skin and meat of the fish are not easy to fall off or rot. In the process of frying, you can also force out the fishy smell of the fish, so as to avoid the fishy smell being greatly stuffed in the soup when stewing.
3, stew for too long
When stewing fish head soup, it is not the longer the stew, the better, because the cooking time is too long, the fish head will become old, and it will also affect the taste of the soup and reduce the nutritional value. In the process of frying in the front, the fish head has been almost cooked, so there is no need to worry about the problem of the fish not being cooked, generally stew for about 30 minutes.
epilogue
The next time you stew fish head soup, if you want to stew it to a milky white, remember to stew it with boiling water. And in the process of stewing, it is best to fry the fish first and then stew, the stew time is not too long, preferably choose a meaty and fatty fish head, so that the stewed fish head soup, delicious taste, soup color is tempting, very delicious.
Talk about food in the vernacular, I am lazy meow, a friend who likes food, you can casually click a concern Oh ~ ~