[shredded Radish and Crucian Carp Soup] Tips for Making Milky White Soup

Name: [shredded Radish and Crucian Carp Soup] Tips for Making Milky White Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Crucian carp; piece White radish; Some ginger; Some light green; Some salt; Some Cooking Wine; Some Chicken Essence; Some boiling water

by Ball kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Many people make carrot soup and crucian carp soup. I have found a lot of points in the milky white soup. In fact, everyone has their own opinions. The ball has a few points to share with you. , Purely personal opinion:

In a word, fry the oil quickly, put the water in the right place, and simmer it on high heat.

1. It is easy to produce white soup with lard. I did not try this. I only use salad oil, but it does not affect the formation of white soup, which means that this is not the main reason.

2. The salt should be put later. I think this is affirmative. Just like the principle of boiling soup, if you put it first, the meat will shrink, protein and some nutrients will coagulate, and it will not be easy to separate out, which will affect the deliciousness of the soup. It is not easy to form.

3. On the Internet about cold water or hot water, I personally strongly recommend hot water, at least 80 degrees Celsius, boiling water is better, if the water temperature is too low, the white soup will still come out, but it will not be so. Milky white.

4. If it is a cold water pot, the meat will shrink immediately when cold, and the cooking time will also be extended. The Internet says that the cooking time ranges from tens of minutes to more than an hour. I think the fish does not need to be stewed. After so long, the fish that came out was completely old, how could it be delicious, so that I might just drink the soup and not eat the fish. It would be painful if the old fish asked me to eat it.

5. Heat and time, fry fish quickly at medium heat, and boil white soup on high heat. I personally suggest that from the time the fish is fried in the pan to the pan, 20 minutes is enough. This includes the time to cook the white radish. If you only cook the fish, 15 minutes will be fine.

I hope that these tips from Qiuqiu can make you make milk-like crucian carp soup, which is tempting! ! ! "

Ingredients

[shredded Radish and Crucian Carp Soup] Tips for Making Milky White Soup

1. One crucian carp, one white radish, appropriate amount of shredded ginger, appropriate amount of green onion.

[shredded Radish and Crucian Carp Soup] Tips for Making Milky White Soup recipe

2. Peel the white radish.

3. Use a grater to wipe into silk.

4. Grab a little salt and mix well. After pickling out the water, rinse it under running water twice and soak it in water to remove the spicy flavor of the white radish. If it is troublesome, you can do otherwise.

5. Pour a little salad oil, heat the pot, stir fragrant ginger on medium heat, add the crucian carp and fry until fragrant.

6. Fry the crucian carp on both sides and add some boiling water.

7. Add the shredded white radish at the same time.

8. Boil the radish on high heat until the radish becomes transparent and soft. Don't turn the fish body during this period. The crucian carp is very tender. If it is turned over after it is cooked, it will easily disperse and it will not look good.