Some people think that milky white mutton soup is "fake", which contains ingredients that should not appear, such as flour and milk, while others think it is white soup made of lamb chops. It's not that complicated. It is not difficult to cook a pot of milky mutton soup. As long as the materials and methods are proper, you can easily cook a pot of mutton in white soup, which tastes excellent.
Boiled mutton soup
Ingredients: mutton, carrot, angelica dahurica, ginger, fennel and salt.
What exactly is white soup?
First of all, we should know why there is "white soup". Chemically speaking, white soup is actually the same as milk and hand cream in structure and belongs to "emulsification system" There is a common sense that oil and water are incompatible, and they will still be divided into oil and water after being forcibly mixed together for a period of time.
However, if there is an emulsifier, it is different. This is a hydrophilic and lipophilic substance. Water and oil will combine to form opaque white "fat particles" suspended in water. When cooking meat, protein and phospholipids in the ingredients will act as "emulsifiers". If there is more fat, it will combine with water to form a "white soup".
Tip 1: Use fatter mutton.
If you simply want to stew white soup with mutton, you must choose fat mutton. Mutton has a high melting point of fat, which is different from fish. Because mutton is too thin, it is difficult to stew white soup, so whether you choose sheep hind leg meat, sheep brain pulp meat, ribs meat and so on. You should choose the fat one.
Tip 2: Stir fry with oil.
It's just that fat mutton is still not easy to produce white soup. The structure of mutton makes the mutton oil shrink into a ball when cooked. Add a little oil to the pot, pour the mutton into the wok and fry for three or four minutes to make the mutton change color and look half-cooked.
Tip 3: put more hot water in mutton soup.
Mutton soup is usually cooked with the lid open. In order to let the "mutton smell" go out with the steam, it is necessary to add more water to prevent the mutton soup from being cooked before it is fully cooked. Stir-fried mutton is heated with more water and boiled for about 20 minutes.
After the soup turns slightly white, add the "three-piece set" of instant-boiled mutton: angelica dahurica, fennel and ginger, and continue cooking for 10 minute. Remember never to add star anise, otherwise all previous efforts will be in vain.
When the soup turns white, it is best to transfer all the mutton soup into the casserole. At this time, you can add some carrots, cover the casserole and stew for about 20 minutes, and the mutton soup will become milky white.
Add some salt and pepper to taste before cooking, and stir well.
-Lao Jing said-
If mutton is used to cook mutton soup, it is really difficult to cook it directly. Some people will fry a crucian carp first and then cook mutton, so the soup must be white and delicious, but it doesn't taste like mutton soup. It doesn't have to be cooked just for white soup, but it's as delicious as clear soup.
Will white soup be more nutritious? This is definitely impossible. Even if you drink two bowls of soup, it is not as nutritious as eating a few mouthfuls of meat. No matter what soup you cook, remember to eat "meat residue" after drinking the soup, which is a good way to get nutrition.