Milky white soup mainly uses the principle of fat emulsification. Fat molecules oscillate in water to form emulsification of water-oil mixture, resulting in milk soup. Therefore, in catering enterprises, the chef's hanging soup is divided into two categories: one is clear soup, which needs small fire; Second, milk is the first choice for bones. You can't choose a bone overnight, because the nutrition and taste of that kind of bone will pass away. You must slaughter fresh bones on the same day. If you want to cook thick white soup, you'd better use a stick bone, because there is a lot of bone marrow in the stick bone, which is easy to cook into white.
Blanched pork ribs, or fried crucian carp until golden on both sides, need to add some oil appropriately, and the practice of ribs soup is simpler. You need to stir-fry the ribs in the pan to make them fragrant. The milky white in the soup is the phenomenon of oil emulsification. When cooking the soup, the fire kept churning, and the oil in the bone marrow kept melting into the soup and kept stirring into fine particles. Under the refraction of light, it has become milky white soup.
Drinking bone soup can supplement calcium, protect skin and delay aging. Bone soup can play an anti-aging role. This is because bone marrow is the most important thing in human bones, and both red blood cells and white blood cells in blood are formed in bone marrow. With the growth of age and the body can tell you that the milky white soup is actually a lot of fat! You can't cook soup directly with vegetables or mushrooms or even lean meat, but milky bone soup is high in fat, otherwise it will be useful. First of all, the bone soup you said, professionally speaking, should be called broth. There are many ways to whiten the broth, but you are asking about the broth in the restaurant, so tell me about the methods.