CATDOLL : CATDOLL: How to make crucian carp soup white

1. How to make crucian carp soup white

To understand how to stew crucian carp soup into a milky white color, we must first understand how the milky white soup is made and what ingredients are in it. In fact, this milky white soup is a mixture of emulsified oil and protein, and there must be no acidic ingredients. Therefore, when making this milky white soup, the fish should be fried on medium heat first, and more oil should be used for frying fish. You can add onions, ginger, and salt, but you must not add soy sauce, vinegar, or cooking wine. The most important thing is that the water added after frying the fish must be boiling, and the fire should be high after adding water. If cold water is added, the protein will solidify due to the cold, and the oil will not be able to emulsify. As long as you grasp these essentials, you can make fish soup like milk no matter what kind of fish you have.

2. Why does the crucian carp turn white when it is placed in tap water? I have heard that fish cannot be raised directly in tap water. How can I solve this problem?

Tap water has been disinfected and cannot be used directly. It needs to be exposed to the sun for a few days. It is best to use well water and be careful of rainwater.

3. Why is crucian carp soup white?

Fish soup turns white, and fat contributes a lot

The heating process of fish meat is often accompanied by the dissolution of some substances, which usually include free water in the meat, a small amount of fat dissolved from myofiber cells, sarcoplasmic juice such as sarcoplasmic protein and elastin, and gelatin dissolved from heat-soluble collagen.

The reason why the soup becomes milky white is that during the boiling or cooking process, the fat contained in the meat overflows, some water-soluble proteins in the muscle tissue and lecithin in the bones are dissolved, and the collagen in the skin is hydrolyzed into gelatin molecules. At the same time, due to the heating, the soup will continue to boil in the pot, and the boiling will cause the fat tissue to be crushed into tiny particles, while lecithin, gelatin molecules and some proteins with emulsifying properties take on the task of emulsifiers, dispersing the tiny particles stably and evenly in the water, thus forming an oil-in-water emulsion, which makes the soup as thick and white as milk.

Therefore, the milky white color of fish soup is mainly due to the fact that the fat in the soup is wrapped by emulsifiers or soluble proteins, emulsified and suspended in water, and then scattered to create an optical effect.

An important factor affecting the milky white color is the concentration of protein and fat, especially fat. Generally, the richer the fat content, the easier it is to boil the soup into a milky white color. Traditionally, fish soup is fried, which will have more fat. In this way, the fish soup will be more emulsified during the cooking process and the color will be whiter.

Fish itself also contains fat. According to the difference in the fat content of fish, fish is usually divided into three categories internationally: fatty fish, medium-fat fish and low-fat fish.

According to the fat content in the fish body, fish can be divided into: low fat <1%, medium fat 15%, high fat 5-10%. In spoken language, it is generally divided into low fat <5% and high fat >5%.

4. How to make crucian carp soup

Methods/Steps

1

When I was a child, my mother told me that before cooking fish soup, you must fry the fish until it is half cooked, then boil it in water, so that the soup will be milky and full of fish flavor. But my mother didn't understand the principle. Since then, every time I cook fish soup, I put oil and ginger first, then put the fish in after the pan is hot. In order to prevent the fish from being burnt, I turn the heat to a relatively low level. When the fish is almost cooked, add water and boil until it turns milky white, about 30 minutes, and finally sprinkle some chopped green onions before serving.

2

Once I forgot to adjust the heat and used high heat to fry the fish. As a result, I found that the fish skin was fried golden in an instant. I quickly turned it over with a spatula and fried the other side golden. At this time, I found that as long as the high heat is well controlled, the fish skin can turn golden without burning, and it is less likely to fall off. When the smoke was lingering, I added water and continued to cook on high heat. To my surprise, after a few minutes, the water boiled and I opened the lid of the pot: it had turned milky white, and the fragrance was overflowing, making people salivate. After that, I simmered for a few more minutes. In a total of about 10 minutes, the fish soup was cooked.

3

It seems that the key to fish soup being milky white is frying, and the frying temperature must be high enough. In order to find out the reason, I think the milky white color is due to the fish skin. When I was a child, I used fish gelatin powder to make jelly, and fish gelatin powder is white. Fish skin does contain a lot of fish gelatin, and the milky white color of the soup is due to the fish gelatin. I guess the fish skin is easier to dissolve after being fried. Therefore, if the fish is not fried, the soup will not be white; if it is fried lightly, it will take a long time to dissolve the fish gelatin; if it is fried over high heat, the fish gelatin is easy to dissolve and will turn white after a short cooking.

5. What are the functions of fish milt and how to extract fish milt

Fish protein contains a special protein called protamine, which is the simplest alkaline protein in nature. It is a good medicine for stopping bleeding.

Milt

Bai is not only used to treat pulmonary hemoptysis and massive bleeding caused by severe hepatitis, but can also combine with the sulfate group of the anticoagulant heparin, causing heparin to quickly lose its anticoagulant activity.

Protamine can be mixed with insulin, antibiotics, adrenocortical hormones and other drugs to prolong the efficacy of these drugs. For a patient who needs to inject insulin three times a day, if protamine zinc insulin injection made of protamine and zinc is used, the injection interval of insulin can be extended to once every 24 to 48 hours.

Fish testes contain a large amount of DNA. Tablets and injections made from DNA can be used to treat leukopenia caused by the use of anticancer drugs or radiotherapy, and can also be used to treat aplastic anemia, thrombocytopenia, hepatitis, psoriasis and other diseases. Arginine, an extract from fish testes, is a special drug for treating hepatic coma. If the arginine content in the human body is insufficient, it will affect the body's biological metabolic rate. Arginine aspartate, made from arginine as a raw material, can treat adult fatigue, lack of sleep and memory disorders.

The male fish has white stripes in its body. The female fish has roe, which can be eaten.

6. Why does crucian carp turn white after being pickled with salt?

Crucian carp is high in protein, so it will turn white easily after being pickled, and you can cook and eat it with confidence.