There are three ways to quickly whiten mutton soup.

The first is a purely technical method. First, remove the blood and dust from the sheep bones. The method is to soak them in water for two or three hours, and change the water here two or three times. Even if the soaked water becomes clear, it will be soaked. This step can remove the noise that may be produced by blood and lymph. However, the second step is to blanch the sheep bones. Put the sheep bones into a stainless steel pot and add water 2 cm higher than the bones. Boil them with high fire and make them into floating foam, which is also a component of blood and lymph. After scalding for ten minutes, blood, lymph and odor can be discharged by more than 90%. If you want to turn white quickly, you need the third step,' big fire cooking'. Put the blanched bones into another stainless steel pot, add 4 times of water, add white wine and scallion, and then boil over high fire for more than two hours. At this time, the soup will turn milky white.

The second is to add bone paste. Bone ointment is made of bone after high temperature cleaning and disinfection, and then crushed. The use method is to soak the bone in water and blanch it, then put it in another stainless steel barrel and boil it with high fire. Turn the fire down for one hour, then add the bone paste, and the dosage is about 1% of the water weight. At this time, the soup will become very white. The advantage of using bone paste is that less bones are used and the cost can be saved. The soup is white, attractive and tastes no different.

The third is to add sheep brain. Also, the sheep bones are soaked and blanched, then they are put into stainless steel pot, boiled over high fire for an hour or two, and then boiled in the sheep brain for half an hour when the fragrance is strong. At this time, the mutton soup is also very white and the aroma is bloody.

A little spice is added, but if you need milky mutton soup, it is reasonable to put spice in the bowl juice.

If clear soup is needed, it needs to be boiled over low heat.

There is a simple way for mutton soup to turn white: boiling soup in a big fire is naturally white. No other method is desirable.

It's the first time to make mutton soup. It's clear and delicious. The second time was white soup, as thick as milk. The practices and steps are as follows:

The first step is to buy back sheep bones. You should have leg bones and spine, and ribs. How many bones, according to the size of the soup pot at home, generally 3 kg is enough. Buy 2 Jin of mutton at the same time. Bones should be chopped into pieces on the spot, or the whole piece will be screwed back, and the kitchen knife at home will not be able to serve them.

Step 2, soak in clear water for 2 hours.

The third step, put the whole sheep in cold water, or cut it into half a catty chunks. No seasoning. Boil the water, skim off the foam, turn to low heat for 50 minutes, take out the mutton and stew the bones 10 minutes.

Step 4: Slice the mutton, coriander, salt and Chili oil, put them in a soup bowl, and pour the mutton soup to serve.

Step 5: Leave half of the mutton soup with bones, keep it fresh in the refrigerator, and cook it the next day 1 hour, which must be white soup. Still don't give any seasoning, you can add fresh mutton, and the cooking method is the same as above.

Mutton is rich in nutrition and has a special taste, which is deeply loved by everyone. There are many ways to make mutton. The most popular way is to make mutton soup, which is nutritious, original and delicious. If you want mutton soup to turn white quickly, the treatment of ingredients and the cooking temperature are the key. I also like mutton soup very much.

Mutton is also the meat we often eat in our life. Nutritional and delicious, it is very popular with everyone. Our family also likes mutton very much. I will buy a sheep every New Year, and this year. There are many ways to cook mutton, such as roasting, stewing, frying and making soup, all of which are delicious, especially making mutton soup, which is warm and delicious and my favorite. Let's share how to make mutton soup turn white quickly.

First, how to make mutton soup turn white quickly 1. When making mutton soup, the selection and treatment of ingredients are very important. Be sure to choose fresh ingredients, clean the ingredients and soak the bleeding water with clear water. The mutton soup made in this way is white and rich.

2. When cooking the soup base with mutton soup, you must master the heat and cook it with strong fire, so that the fat in mutton and sheep bones can be boiled out quickly, so that the soup is whiter and time is enough. When cooking mutton soup, stir-fry the mutton, so that the mutton soup is white and rich.

Second, the method of mutton soup 1 Prepare ingredients: sheep bone, mutton, ginger, onion, coriander, pepper, white pepper, salt, sheep oil, Chili oil and vinegar.

2. Choose fresh mutton and sheep bones, cut the mutton into small pieces, put them in a pot, soak them in water for two hours, and change the water in the middle. After soaking, rinse it several times, put it in the pot, add enough water, and add ginger, onion and pepper.

3. Bring it to a boil. After boiling, skim off the froth. Cook for half an hour on high fire. Then turn to low heat and stew for about an hour. The mutton will be cooked by then. Take out the mutton, and continue to cook the mutton bones in the pot with low fire for at least two hours until the mutton soup is rich and milky white.

4. When the soup base is cooked, filter the soup base again, cut the cooked mutton into small pieces, wash the onion and coriander and cut them into small pieces, add a little sheep oil to the pot, stir-fry the mutton when the oil is hot, add the cooked mutton soup to boil, add a little salt and white pepper to taste, sprinkle with chopped green onion and coriander, and add vinegar, sheep oil and Chili oil.

Summary: The mutton soup is ready. The soup is milky white, original, nutritious and delicious. The method is also very simple. I cooked it at home. It's delicious and affordable. As long as I master the skills, I can make mutton soup turn white quickly. I also like mutton soup very much. I often do it at home. You can try it if you like.

Snow-white mutton soup, with chopped green onion, coriander and Chili oil, is delicious. Let's share the method of making mutton soup turn white quickly.

Understand the whitening principle of mutton soup first, and then we can solve this problem from the root.

Whether it is mutton soup or chicken soup, the principle of whitening soup is the same. The reason why white soup is presented is that the oil in the ingredients is most easily dissolved in the soup, and these oils are constantly impacted by boiling water and will become tiny "small oil droplets". Coupled with some water-soluble protein as emulsifier, these small oil droplets are wrapped to form a relatively stable state, and white soup is thus formed.

Therefore, according to the above principles, we can extract three key factors that make mutton soup white: ① cooking with big fire, ② grease, and ③ protein. As long as these three conditions are met, you can sell a good white soup.

So the first way is real. Soak mutton and sheep bones, blanch, remove blood foam, put into a soup pot, add enough water, and stew with strong fire. Mutton provides bone marrow of protein and sheep bones. And provide oil. Stew for 2 hours, and you can basically get white soup. However, unlike small fire soup, the amount of this water must be increased. Don't add water halfway. If you have to add water, you can only add boiled water.

If you cook at home, it may be inconvenient to make sheep bones and the like. You can fry the mutton with fat first, then add boiling water, cook it again, and stew it with high fire, and you can still get white soup. It would be better if you could fry it in sheep oil.

In addition to comparing the "real material" approach, there are actually whole milk, or milk powder or even flour. Although the soup can turn white and look good, it tastes wrong and is not recommended. As for things like bone meal and bone paste, many restaurants use them in order to reduce costs. There is no need to cook at home to fool themselves.

Finally, to sum up, the three main elements of making white soup are: meat (protein), oil (grease) and boiling over high fire!

As long as you do these three things, you can get a whiter soup color.

Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! To make milky mutton soup, we must first understand what the white ingredients in mutton soup are! What is white? It is protein and fat dissolved from mutton and sheep bones for a long time. Will cooking for a long time definitely turn the soup white? Not necessarily, but we should also pay attention to some practices. Let's do it together.

1. Wash the lamb chops with warm water and chop them into small pieces of about 5 cm with a kitchen knife.

2. Put the chopped sheep into the casserole and pour enough water.

3. After the fire boils, skim off the boiled foam several times and cook on low heat. Watch, skim the foam a few times to make the soup more pure;

4. Prepare Codonopsis pilosula and wash it slowly with warm water.

5. Put the washed codonopsis pilosula into the casserole and continue to simmer. Stew the lamb chops until the meat is soft and rotten. Only after stewing for a long time will the soup be thick and white. Cooked mutton soup can be eaten with refined salt. Remember, if you put salt in the last season, it will not turn white easily if you put it early.

The key points are as follows: First, put the salt late; Second, skim the floating foam; Third, cooking for a long time.

Is mutton soup white? Not necessarily. There's no need to pursue this. If you must drink white soup, there are ways to make mutton soup turn white in a short time. You can try:

Bake the lamb bonzi bone in the oven until it turns yellow and has no bloodshot. It is best to dry. Adding sheep brain; Add some beef bones to make mutton soup white in the fastest and shortest time; Blanch the water first, then stew it in cold water; Cook in a large pot, preferably without a lid.

Do you have a better idea?

Drink mutton soup, or fish mutton soup. The soup is milky white, salty and delicious.

material

500g fresh mutton, fresh crucian carp 1, fresh ginger 1, 2 parsley, proper amount of salt, cooking wine 1 spoon, and proper amount of vegetable oil.

The method of mutton soup

1. Cut the fresh mutton into large pieces and clean it.

2. Boil water in the pot. After the water is boiled, pour the mutton into the pot and blanch it. Then take out the mutton and rinse it with warm water.

3. Pour oil into the pan, add ginger slices, and then fry the crucian carp until both sides are brown. After the fish is out of the pot, put the mutton in the pot and stir-fry it slightly.

4. The fried crucian carp is wrapped in dense gauze and poured into a boiling pot with mutton.

5, pour enough boiling water into the pot, it is best to add enough at a time, then put the ginger into the pot, add cooking wine, and boil over high fire.

6. After the water is boiled, it is best to beat the floating powder several times to prevent too many impurities in the soup.

7. Adjust the medium heat, keep the pot open, cover the pot, be careful not to dirty the pot until the soup turns milky white, add salt for about 40 minutes, continue to cook for 10 minutes, and then turn off the heat.

8. Add chopped coriander to taste before cooking, and the fish mutton soup is finished.

knack for cooking

Crucian carp and mutton can make soup more delicious; Fried crucian carp mutton can make the soup milky white; Keeping it boiling can better dissolve the nutrients of mutton and crucian carp into the soup and make the soup whiter.

Quick whitening? The so-called sheep soup shuhua machine developed in a certain place in Shandong Province grinds sheep bones and sheep oil into soybean milk and directly adds boiling water for half an hour. This soup is very white. If the bottom of the bowl is greasy, most people can't drink it. Alas, this cost is low! Traditional methods can't live, but the taste is not as good as traditional methods.

First: sheep brain. When simmering mutton soup, you can use a kind of sheep's own ingredients to flavor it, that is, sheep brain, which should be fried with sheep oil. The fat in sheep brain and sheep oil can improve the freshness of mutton soup and make it white. After the sheep brain is fried with sheep, it can be cooled, and then it can be put into the soup to melt. Or put some white sheep oil in the soup and cook it together, and soon the "white and fragrant" mutton soup will appear.

Second: cook with sheep's hoof. Many people make mutton soup without sheep's feet. In fact, sheep's hoof contains a lot of collagen, which is precipitated into water after heating to thicken the soup. Of course, don't use too much mutton hoof, or the soup will be too thick. In short, you can't stew with pure meat, you must have bones. Better put some mutton offal and hooves.

Third: add crucian carp and cook together. It can refresh and enhance the taste, remove the fishy smell of mutton and make the soup white. Fish and sheep are fresh together. In addition, adding sugarcane to mutton soup can also remove the fishy smell and increase the umami flavor of the soup.

The guy who used to do mutton soup business taught him the skills of cooking mutton soup.

Second, his father will answer!

Today, only the soup is white and tasteless.

In fact, it is very simple to understand the principle first, and the soup is thick and white!

The principle of Tang Bai is that protein is emulsified and decomposed by boiling bone at high temperature.

Oh, k

In order to save trouble, some people fry an egg horn, or fry a small shrimp to make soup, and the soup soon turns white, that is, protein is emulsified and decomposed.

But the taste is definitely different.

however

These are still skillful.

If you still don't understand, tell me!

Let me remind you, tighten the cudgel thoroughly in advance and wash the blood foam, otherwise the soup will be gray and fishy! Brickyard is too laborious!