When we go to a restaurant to eat, we often see the chicken soup, duck soup and fish soup on the table showing a charming milky white color, and suddenly feel that this dish is full of color, smell and taste, which makes people very appetizing. Many people think that milky soup is particularly nourishing, because the protein in the ingredients is dissolved in the soup, which makes the soup milky, so the soup is more nutritious.

In fact, milky white thick soup is not mysterious. When cooking soup, as long as there are fat drops, emulsifier and water, the soup can be milky white. When raw materials rich in fat are added to the soup, the soup will boil and roll after high temperature, so that the fat will form droplets. Emulsifier Soluble protein in convenience food has emulsifying properties, and fat particles can be wrapped in it to form a stable water-insoluble emulsifying system, which will be evenly distributed in the soup. When light shines on these small water droplets, they will scatter and look milky white visually. Choosing raw materials such as pig's trotters, chicken wings and skeleton with skin will make it easier to make milky thick soup. However, the nutritional value of the soup itself has nothing to do with the color of the soup. The milky white soup gives people a visual impact and can arouse people's appetite.

When making thick soup, it is best to boil the soup with a torch first, and then heat it with medium heat. The whole process takes 2-3 hours. Heat will contribute to the emulsification of fat, and cooking soup can also make protein particles collide constantly. In the process of high temperature for a long time, protein will decompose a lot, while fat is rarely decomposed.

Although milky thick soup looks delicious, you should pay special attention to it in your daily diet. The deeper the milky white of thick soup, the more fat it will contain, and a lot of fat will be ingested in the process of drinking soup. Therefore, for people who are not short of fat and protein, drinking milk white thick soup does not mean nourishing, which may be counterproductive. Especially some people who want to control their weight should pay more attention to controlling the drinking of this kind of soup. In addition, thick broth and thick fish soup will produce a lot of purine, fat and other ingredients after long-term stewing, which is not suitable for people with hyperlipidemia, obesity and gout, and healthy people should not drink it often. For the infirm, because of indigestion, the fat in thick soup is also a burden to them. It is better to drink thick soup than oil-free chicken soup.

Nowadays, people are demanding more and more food, not only for color, fragrance and taste, but also for eating healthily. Although good-looking dishes are more popular with people, they do not represent health. Thick soup is delicious, but don't be greedy.

This work is the original of "Popular Science China-A Brief Introduction to Scientific Principles", please indicate the source for reprinting.