Every time I see the bone soup in the restaurant, I can't help drinking two or three bowls. Milk-flavored soup is very appetizing, and the soup is especially fragrant, but I can't cook it at home. Why? Later, I went to learn from the chef and realized that I needed to master these skills, so it was not difficult to cook a pot of milky bone soup. Let's have a look. Why is the bone soup in the restaurant milky white? Chefs have mastered these three skills, but most people don't know them.

Ingredients with high fat content

The milky white of soup is actually a lot of fat, so the ingredients we choose should also be high in fat, such as pig bones, cattle and sheep bones, duck racks, old hens and other ingredients. Usually, the soup in restaurants is made of these ingredients, and the operation is very simple. After blanching, stew for 2 to 3 hours to show milky white.

Fry in oil

Some friends are afraid to eat foods with high fat content in order to lose weight. What should I do? In fact, some ingredients with low fat content can also be made into milky soup, such as crucian carp soup and shrimp soup. These foods not only have high nutritional value and low fat content, but also can be made into milky soup. However, before stewing the soup, one more process should be added, that is, frying it in oil first, and then stewing it slowly with water.

Rolling from medium fire to fire.

If you have used ingredients with high fat content to stew the soup, but you still can't get milky white, that is, the heat is not allowed, and the heat is also an important step. For example, if the ingredients with high fat content have been stewed slowly with low fire, it is difficult to produce milky white, because the fat in the soup can not be fully dissolved, so it is necessary to keep the soup rolling all the time, so that it can produce milky white after stewing for more than ten minutes.

According to the above method, you can stew milky soup, and the average chef won't tell you. Hurry up and collect and learn!