Why is the fish soup in restaurants always white?
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At home, I’ve tried making fish soup many times, but it never tastes as good as that in restaurants. The fish soup in restaurants is milky white in color and has a delicious flavor, whereas the soup I make at home has an oil layer on top of it; after drinking it, my mouth is full of oil. Why is the fish soup in restaurants always white?
I always thought it was soup with milk powder added to it!
When using crucian carp to make soup, it will turn milky white
First, fry the fish in the pan, then add enough cold water at once – no more water should be added during the process. Only in this way will the fish broth produced be milky white and delicious
The fish needs to be fried on both sides before adding water to make the soup turn milky white
The fish soup in the restaurant is pre-prepared; it just needs to be heated before it can be served.