Making soup is the most solemn thing in China. In addition to all kinds of instant vegetable soup and bean curd soup, all kinds of health soup stewed on small fire are especially popular. Soup made of meat, bones and fish is not only delicious, but also nutritious. Food is easy to get, seemingly simple to cook soup, in fact, many universities ask. Cooking soup is not simply putting raw materials into water to cook. As far as fish head soup is concerned, why do some fish boil out white soup and some are milky white soup? An important action here is the preparation of the fish into the pot.
Put the washed fish into the pot and cook it with clear water immediately, so that the fish is cooked and the soup is delicious. Only broth will be clearer. However, before you cook the fish in water, fry the fish in cooking oil until both sides of the fish are golden yellow, and then cook it in tap water, so that the steamed fish head soup will turn milky white. In addition to the salty flavor, there is also a strong flavor, and the fishy smell will be covered up in many ways. This fish head soup tastes better.
Fish head soup will turn white, mainly because of fat. Most people think that the longer the soup is cooked, the more nutrients it contains. When all the nutrients in the fish are melted into the pot, the fish has no value and meaning. So I often drink soup and throw away the meat.
In fact, when cooking soup, you should ensure that the fish is fully cooked, but you should not arbitrarily increase the cooking time, which will destroy the nutrients in the constant heating. Even after cooking for a long time, there are still some water-insoluble nutrients. Therefore, it is best to finish the fish on the premise of drinking soup, so as not to waste this part of nutrition in vain.
The longer the soup pot, the better? Just drink soup instead of meat, and "good products" are given up.