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为什么自己煮的鱼头汤总是不白,这2种调味品千万不要放错时间

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大家好,我是沉小怡,一个喜欢吃的女孩。如果您还喜欢烹饪美食/探索,请关注我,学习和交流美食体验,并欢迎您在评论区留下宝贵的烹饪经验。

在记忆中,当我年轻的时候,我母亲经常为我做鱼。每次我给我鱼眼睛吃它,我说我吃了我的视力;然后我把它给了我,说这块肉最美味;当然,我永远不会忘记鱼脑。当我把鱼脑放在我的碗里时,我告诉我:“孩子们应该吃更多的鱼,尤其是鱼脑。如果他们吃了,他们就会变聪明。”那时,我真的不知道鱼脑有多好。我只知道这个东西有点像炖白木耳。它柔软,光滑,油腻,不油腻。它吸入肚子,有一种美妙的感觉。

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当我长大的时候,我意识到中国文学大师叶胜涛先生习惯在饮食中吃鱼头。无论他喜欢吃什么样的鱼头,他还是要吃鱼脑。因此,直到第二年,他的脑力仍然超人。可以看出,吃鱼脑真的有脑和脑的作用。

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真的很愉快。此外,如果你想煮一个好的鱼头汤,你必须用砂锅来减慢炖汤。你必须知道好事都是磨砺的。如果你太焦虑,你就不能喝美味的鱼汤。应注意煮沸的鱼头汤必须使用新鲜的鱼头,最好是吃过的鱼头。

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但问题又来了。我准备了砂锅,买了一个新鲜的鱼头。但我制作的鱼汤和水一样薄而清澈。我显然喝了香浓的乳白色汤。大多数人的第一反应是他们必须买一个不够大的鱼头,水太多,所以它不够厚;烹饪时间不够长,所以汤不发白。

In the end, the fish head soup that was cooked for a long time, the fish meat was cooked to the firewood, and the soup color was still light. Where is the problem? In fact, it is not an easy task to cook a pot of milky white fish head soup that is delicious and not fragrant.

Must master 5 诀窍:

01 The fish head must be fried on both sides; 02 cold water pot fires a small fire; 03 a spoonful of lard is very important; 04 salt should be put out before the pot; 05 white pepper powder should be cooked before the fish head.

Mastering these 5 cockroaches, the kitchen white can also drink fresh milky white, fragrant and nutritious fish head soup at home.

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Several

Seasoning: 3 slices of ginger, 1 spoon of lard, salt, amount of sugar, amount of white pepper, some green garlic leaves

Practice:

1. After the flower carp head is bought, remove the extra scales, the fish carp, and tear off the inner black film, which can help the owner of the vegetable market to handle it well. Wash off the blood with water and drain.

2. Pour the oil in the pan. When the oil is hot until the heat is 70% or 80%, put the head of the flower squid into the pan. It is best to dry the surface of the fish head with a kitchen towel to prevent splashing.

3, the flower carp head fried with medium and small fire until the surface is golden, turn over and fry until the two sides of the steamed bread are golden yellow.

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4, put enough water in the casserole, add ginger, lard, white pepper, and then put the fried squid head into the casserole, boil after the fire, use a spoon to remove the foam Continue to cook for 15 minutes until the soup is thick and creamy.

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Boil until soft.

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6. Sauce salt and sugar, then turn off the heat. Cut the green garlic leaves into pieces and sprinkle with a handful of green garlic leaves. A pot of milky white fish head soup is finished.

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孝义的秘密:

当油炸鱿鱼的头部时,不要总是转动鱼头。你必须等到一边煎金黄,然后再转动表面,否则鱼头不易成形,容易分开。

2,白胡椒有涩味和增稠的效果,如果你在锅前加入,那么你只能吃辣椒的辛辣味,不能得到粉碎和增稠的效果。

3,盐不能放得太早,要放在锅前,如果盐过早释放,不利于鱼体内蛋白质的释放,鱼汤不会因此乳白色浓稠。

4,开始加水,尽量不要在中间加水,会影响汤的味道,如果你真的想加水,你必须加热水,不要冷水,再加冷水会也影响汤乳白浓。

5,汤可以根据自己的喜好,用豆腐,蘑菇或其他成分来清新。

】[美食广场]特邀嘉宾,[小易的厨房]食品界的创始人。