Fish head soup is a very popular soup with a mouth-watering flavor and milky white appearance. However, it is not easy to make fish head soup, and if it is not handled well, the soup will have a fishy smell and the color will not be white enough. So, how can you make a bowl of fish head soup that is not fishy and milky white?Here are a few key tips.
First of all, the selection of materials is the key. Choose fresh fish heads, preferably those caught on the same day, so that the soup will not smell fishy. In addition, it is necessary to pay attention to the handling of the fish head, and thoroughly clean the gills and the black membrane in the belly of the fish to remove the fishy smell.
Secondly, the heat should be mastered during the boiling process. Now fry the fish head in the pan until golden brown on both sides, then pour in boiling water, first boil over high heat, and slowly boil over low heat. This ensures that the soup is fully emulsified and gives it a milky white appearance. At the same time, the control of the heat can also prevent the soup from burning dry or burning, which can affect the taste and color.
In addition, when boiling fish head soup, you can add some spices and seasonings to enhance the flavor and remove the fishiness. For example, ginger slices, green onions, cooking wine, salt, etc. can be added in moderation. These seasonings not only add to the texture of the soup, but also mask the fishy smell of the fish head, making the soup more delicious and delicious.
Finally, boiling time is also key. Generally speaking, the time to cook the fish head soup is about 30 minutes, but the time should also be adjusted according to the size of the fish head and the heat of the boil. If the boiling time is too short, the soup will not be fully boiled, and the color and taste will be affectedIf the boiling time is too long, the soup will be burned dry or burnt, which will also affect the taste and color.
In short, boiling a bowl of fish head soup with a non-fishy umami taste and milky white color requires mastering many skills in terms of material selection, heat, seasoning and boiling time. As long as you pay attention to these details, I believe everyone can make a delicious bowl of fish head soup. Here is a recipe for boiling fish head soup for your reference.
Ingredients: 1 fresh fish head.
Ginger slices to taste. Appropriate amount of green onion.
Cooking wine to taste. Salt to taste. Water to taste.
Steps:1Clean the head of the fish, especially the gills and the black membrane in the belly of the fish.
2.Add an appropriate amount of cooking oil to the pan and fry the fish head until golden brown on both sides.
3.Pour an appropriate amount of boiling water into the pot, add ginger slices, green onions, and cooking wine to a boil over high heat, and then slowly boil over low heat.
4.During the boiling process, boiling water and seasonings can be added appropriately according to the actual situation to maintain the concentration and taste of the soup.
5.Cook for about 30 minutes until the soup is milky white and the fish head is tender.
6.After turning off the heat, you can add an appropriate amount of chopped green onion or coriander to garnish to increase the visual effect.
Tips:1When choosing ingredients, you can choose large fish heads such as silver carp heads and bighead carp heads, which are tender and smooth, and the soup is more delicious.
2.If you want a richer flavor, you can extend the boiling time appropriately to make the soup richer. However, be careful not to over-boil so as not to affect the taste and color.