How to make milk white soup(luo bo si ji yu tang chu nai bai tang de xiao mi zhao )

How to make milk white soup

Introduction:

"Many gourmets have made radish and crucian carp soup. I've also found a lot of key points about cooking milk white soup on the Internet. In fact, everyone has their own views. The ball integrates a few points to share with you. It's purely personal: in a word, fry the oil quickly, put the water accurately, and cook it over high heat. 1. Lard is easy to produce white soup, which I didn't try. I only use salad oil, but it doesn't affect the formation of white soup, which indicates that this is not the main reason. 2. Salt should be put later. I think this is for sure, just like the principle of soup making. If it is put first, the meat will shrink, the protein and some nutrients will solidify, and it is not easy to separate out, which will affect the taste of the soup, and the white soup will not be easy to form. 3. On the Internet about putting cold water or hot water, I strongly recommend hot water, at least more than 80 degrees, boiling water is better, if the water temperature is too low, white soup will still come out, but not so milky. 4. If it's cooked in cold water, the meat will contract immediately when it's cold. In addition, the cooking time will also be extended. It's said on the Internet that the cooking time ranges from dozens of minutes to more than an hour. I don't think the fish need to be stewed for so long. The fish that comes out is completely old. How can it be delicious? In this way, I can only drink soup instead of fish, so I can eat the old fish It's a pain. 5. Heat and time: fry fish quickly over medium heat and cook white soup over high heat. I suggest that 20 minutes is enough from the fish frying to the fish out of the pot, including the time to add the boiled radish. If only the fish is boiled, 15 minutes is enough. I hope these little suggestions of Qiuqiu can make you cook crucian carp soup like milk. It's tempting

Production steps:

Materials required:

Crucian carp: one

White radish: one piece

Shredded ginger: right amount

Green: moderate

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Boiled water: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Length: 20 minutes

Taste: light

Chinese PinYin : Luo Bo Si Ji Yu Tang Chu Nai Bai Tang De Xiao Mi Zhao