The belief in Fish Soup is white｜鱼汤的信仰在于白

Delicious Fish Soup 鲜美的鱼汤. One of the finished product pictures as follows:Recently @helene posted a tutorial called

According to my habits who has drank a lifetime of fish soup in south part of China:

The soup is not white enough
The soup is so little

How to make the soup to be white?

Let's talk about the principle of soup to be white, excerpts from here in Chinese [Shell Q & A: Why the fish soup was milky white? (Non-fried fish)] (https://www.guokr.com/question/150543/)

To put it simply, milky white is mainly due to the fat in the soup is emulsified or soluble protein wrapped, emulsified suspended in the water, the optical effect caused by scattering.

One of the important factors that affects the milky white color is the concentration of protein and fat, especially fat. Generally, the richer the fat content, the easier it is to boil the milky white soup. The traditional fish soup will cross the oil, is the reason.

However, to produce this white soup, not necessarily have to cross the oil.

Why do not you have to refuel or fry?
Fish itself contains fat. According to the differences in the fat content of fish, the international fish usually divided into three categories: fatty fish, mackerel and low-fat fish.

I used two kinds of fish in experiments: fatty fish and mackerel. The experiment found that there will be no white soup when cooking, especially fatty fish, while the fish soup will not be so white.

Fish produce white soup and fat content. Usually, more fat, soup color will be more white. Some fish itself fat content is relatively high, it can produce white soup without fuel. Some fish have low fat content and are harder.

Usually, it is easier to produce white soup if you are chewing it up, and the white soup will be better and more fragrant. Therefore, we often refuel for a while.

pics from 下厨房

soup must be managed enough

Finally, this soup is really not enough to drink, pretend to be like this, with a spoon is not fun, do not end up drinking, soup is so good, you must manage enough to control, it is best to carry a basin to drink.

Thank you @ Helene faster than the Spring Festival, and saw this fish soup suddenly miss home, go home drink well!

Send this essay to add interest to Steemit.com.

《Delicious Fish Soup 鲜美的鱼汤》。摘取了文中的一张成品图如下：最近 @helene 发了一篇做鱼汤的教程

照着我南方乡下人喝了一辈子鱼汤的习惯：

汤不够白；
汤不够多；

鱼汤怎么变白？

说说汤会变白的大概原理吧，摘自果壳问答：为什么鱼汤呈乳白色？(非油炸鱼)

说简单点，乳白色主要是汤中的脂肪被乳化剂或可溶性蛋白质包裹，发生乳化作用悬浮在水中，散射后造成的光学效果。

这里面影响乳白色的一个重要因素就是蛋白质和脂肪的浓度，特别是脂肪，通常脂肪含量越丰富，汤汁越容易熬煮成乳白色。传统做鱼肉白汤会过油，就是这个原因。

但，要产生这种白汤，不一定都要过油。

为什么不一定要加油或者油炸呢？
鱼肉本身是含有脂肪的。根据鱼所含脂肪含量的差异，国际上通常将鱼肉分成三类：多脂鱼、中脂鱼和低脂鱼。

我在实验中用到过两种鱼：多脂鱼和中脂鱼。实验中发现，不加油水煮的时候会有白色汤，尤其是多脂鱼，而中脂鱼的汤就不会那么白。

鱼肉产生白汤与脂肪含量有关系。通常，脂肪多一些，汤颜色会更白。有些鱼本身脂肪含量就比较高，它不加油也可以产生白汤。有些鱼脂肪含量很低，就比较难。

通常，加油的话会更容易产生白汤，而且白汤的效果会更好，也更香，所以，大家经常都会加油过一下。

图片来自下厨房

好汤必须管够

最后就是，这点汤还真不够喝，装成这样，用勺子不过瘾，端起来喝对不准，汤这么好，必须管够管饱，最好能端着盆喝。

谢谢 @helene 快过春节了，看到这鱼汤忽然很想家，回家好好喝起来！

发此小文，为 Steemit.com 平添生趣。