If you want to stew white, you will need to get a big fire, so you can disperse the oil. The fish contains only a few fats, so you have to fry it in the pan. One of the main reasons why soups turn white is fat. In practice, with constant heating, the convection of water causes the soup to boil and the fat in the ingredients is hit by water molecules into countless small pieces. The oil droplets are dispersed in the soup and form a turbid state of the soup. The scientific name is called emulsion. In other words, cheeses that appear to the naked eye appear to have a slightly yellowish creamy soup, large bones, ducks, etc. themselves contain fat, and the fish themselves have low fat content, which explains why the fried fish soup is fried before cooking. (This supplements grease) Element II: Firepower, since we must break up the fat particles, we must ensure that the soup continues to tumble, and thus the size of the fire is very important, medium and large fires continue to alter the fire is the right way, a small fire simmer is not desirable The soup will not turn white without rolling Element 3: Stabilizer. After reading the above description, some cheesecakes may ask: If fat is the key to the formation of white soup, isn't it possible to throw a few pieces of fatty meat in the pan or pour the cooking oil into a white soup? Actually it's not right. The emulsifier formed by fat disintegration has unstable characteristics. When it is left standing, it will be quickly layered (oil-water separation phenomenon). Therefore, we also need a stabilizer, and this stabilizer comes from The ingredients that can cook the white soup itself. After cooking, the collagen of the raw material will precipitate out, and under the effect of heat, gelatin with a smaller molecular weight will be formed. Under the effect of the convection friction of the boiling soup, it will produce a higher viscosity and form a kind of hydrophilicity. Very strong emulsifier, emulsification, the oil droplets wrapped in water to form a stable oil-in-water emulsion, so there will be no oil and water separation state, that is, the cheese will eventually see the milk white soup color . Gauze Pads,Cotton Gauze Pad,Sterile Gauze Pads,Medical Gauze Pads Henan Anbang Medical Supplies Co., Ltd. , https://www.anbangmedical.com