Of course the milky white color is very tempting if you only drink mutton soup.

There are three ways to make mutton soup white quickly.

The first is purely technical method. First, remove the blood, water and dust from the sheep bones by soaking them in water for two or three hours. During this time, you need to change the water two or three times. The soaking is done when the water becomes clear. This step can remove possible impurities from blood and lymph. color. But there is a second step to blanch the lamb bones. Put the mutton bones in a stainless steel pot and add water 2 cm above the bones. Boil over high heat to create foam. The foam is also composed of blood and lymph. After blanch for about ten minutes, the blood, lymph and impurities will be released. The smell can be discharged more than 90%. If you want to turn white quickly, the third step is to "boil it over high heat". Put the blanched and washed bones into another stainless steel pot, add 4 times the water, and add white wine and scallions, then bring to a boil over high heat and simmer over high heat. After more than two hours, the soup will turn milky white.

The second is to add bone paste. Bone paste is made from bones that have been cleaned and disinfected at high temperatures and then crushed. The method of use is to soak the bones and blanch them in water. Put them in another stainless steel bucket and bring to a boil over high heat. Reduce the heat and simmer for an hour before adding the bone paste. The dosage is about 1 weight of water. At this time, the soup will be very white. The advantage of using bone paste is that less bones can be used to save costs, the soup is white and attractive, and the taste is the same.

The third is to add sheep brain. Also soak the lamb bones, blanch them, and then put them into a stainless steel pot. Bring to a boil over high heat, then turn to medium-low heat and simmer for an hour or two. When the aroma is very strong, add the lamb brains and cook for half an hour. At this time, the lamb soup will also be cooked. Very white, fragrant and bloody.

It does require adding spices, but if you need to use milky white mutton soup, it is more reasonable to put the spices into the bowl of juice.

If you need clear soup, cook it over low heat.

There is a simple way to make mutton soup white: boil the soup over high heat to make it naturally white. No other approach is feasible.

The first time I make mutton soup, I want clear soup, which is really delicious. The second time is white soup, as thick and white as milk. The methods and steps are as follows:

The first step is to buy back the sheep bones. There must be leg bones and spine, as well as ribs. The number of bones depends on the size of the soup pot at home. Generally, 3 pounds is enough. Buy 2 pounds of mutton at the same time. The bones must be chopped into pieces on the spot, otherwise the whole piece will be twisted back and the kitchen knife at home will not be able to serve it.

The second step is to soak in water for 2 hours.

The third step is to put the mutton into a pot under cold water, and cut the mutton into whole pieces, or cut it into half a catty large pieces. No seasoning. Bring the water to a boil and skim off the foam, turn to low heat for 50 minutes, remove the mutton, and continue to stew the bones for 10 minutes.

The fourth step is to slice the mutton, add coriander, salt and chili oil into the soup bowl, pour in the mutton soup and start eating.

In the fifth step, leave half of the mutton soup together with the bones and put it in the refrigerator to keep fresh. Boil it for another hour the next day and the soup will be white. If you still don’t add any seasoning, you can add fresh mutton and cook it in the same way as above.

Mutton is rich in nutrients and has a special taste. It is loved by everyone. There are many ways to make mutton. The most popular way is to make mutton soup. It is rich in nutrients, authentic and delicious. If you want the mutton soup to turn white quickly, the handling of the ingredients and the cooking temperature are the key. I also like to drink mutton soup.

Mutton is also a meat that we often eat in our lives. It is nutritious and delicious and is loved by everyone. Our family also likes to eat mutton. Every Chinese New Year, we will buy a sheep. , I also bought it this year. There are many ways to prepare mutton. It is very delicious when roasted, stewed, stir-fried, and made into soup. Especially when it is made into mutton soup, it is heartwarming and delicious. It is also my favorite. I will share it below. Let’s learn how to make mutton soup white quickly. 1. How to make mutton soup white quickly

1. If you want to make mutton soup white quickly, when making the soup base, the selection and processing of ingredients are very important. You must choose fresh ingredients. To clean it, soak the bleeding water with water. The mutton soup produced in this way will be white and rich.

2. When making mutton soup, you must control the heat and simmer it over high fire, so that the fat in the mutton and mutton bones can be boiled out quickly, so that the soup will be whiter. There should be enough time. When making the mutton soup, stir-fry the mutton. The mutton soup produced in this way will be white and rich. 2. How to make mutton soup

1. Prepare ingredients: mutton bones, mutton, ginger, green onion, coriander, pepper, white pepper, salt, mutton oil, chili oil, vinegar

2 . Choose fresh mutton and mutton bones. Cut the mutton into small pieces and put them in a basin. Put the mutton bones in. Add water and soak for two hours. Change the water in the middle. After soaking, rinse several times and wash the mutton bones and mutton bones. Put the mutton into the pot, add enough water, add ginger slices, green onion segments and Sichuan peppercorns.

3. Bring to a boil over high heat. After boiling, skim off the scum and simmer over high heat for half an hour. After the time is up, turn to low heat and simmer for about an hour. When the time is up, the mutton will be cooked. When it is cooked, take out the mutton and continue to simmer the mutton bones in the pot over low heat for at least two hours until the mutton soup is rich and milky white.

4. The soup base is ready. Strain the soup base, cut the cooked mutton into small pieces, wash the onions and coriander and cut them into small sections. Add a little mutton oil to the pot and heat the oil. Put the mutton in and stir-fry, add the cooked mutton soup and bring to a boil, add a little salt and white pepper to taste and serve, sprinkle with chopped green onion and coriander segments, add vinegar, mutton oil and chili oil and it's done.

Summary: The mutton soup is ready. The soup is milky white, authentic, nutritious and delicious. The method is also very simple. You can make it at home, which is delicious and affordable. As long as you master the skills, It can make the mutton soup white quickly. I also like to drink mutton soup and often make it at home. If you like it, you can try it.

The white mutton soup makes people want to eat just looking at it. It is delicious and beautiful when paired with chopped green onion, coriander and chili oil. Now let’s share how to make mutton soup white quickly. Let's first understand the principle of mutton soup turning white, so that we can solve this problem from the root cause.

Regardless of whether it is lamb soup or chicken soup, the principle of turning the soup white is the same. The reason why the soup appears white is because the fats in the ingredients are the easiest to dissolve in the soup. When these fats are continuously impacted by boiling water, they will turn into tiny "small oil droplets", plus some water-soluble The specific protein acts as an emulsifier to coat these small oil droplets to form a relatively stable state, and the white soup is formed.

Therefore, based on the above principles, we can extract the three key factors that make mutton soup white: ① Cooking over high heat, ② There is fat, and ③ Protein. As long as these three conditions are met, you can stew a good-looking white soup.

So the first way is to use real materials. Soak the mutton and mutton bones, blanch them in water, remove the blood foam, then put them into a soup pot, add enough water and simmer over high heat. Mutton provides protein, and mutton bone marrow provides fat. After simmering over high heat for 2 hours, you can basically get white soup. But unlike making soup over low heat, you must add more water. Do not add water halfway. If you have to add water, you can only add boiling water.

If you make it at home, it may not be convenient to get lamb bones and the like. You can stir-fry the lamb with fat, then add boiling water to it, boil it again and simmer it over high heat. You can still get white soup. It would be better if you can use mutton fat to stir-fry.

In addition to the more "real ingredients" method, there are also methods that add whole milk, or milk powder or even flour. Although the color of the soup can still turn white and it looks good, but it is not easy to drink. It doesn't taste right, so I wouldn't recommend it. As for things like bone meal and bone paste, many restaurants will use them to reduce costs. If you are making and eating them at home, there is no need to fool yourself.

Finally, to summarize, the three major elements for making white soup are: meat (protein), oil (grease), and cooking over high heat!

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

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To make milky white mutton soup, we must first understand what the white component in mutton soup is! What is the white stuff? It is the protein and fat dissolved from mutton and mutton bones that have been cooked for a long time. Will boiling it for a long time make the soup white? Not necessarily, you have to pay attention to some methods. Let's do it together and see.

1. After washing the lamb chops with warm water, use a kitchen knife to chop the lamb chops into short sections about 5 cm long.

2. Place the chopped lamb chops into a casserole and pour in enough water.

3. After boiling over high heat, skim off the foam several times, then change to low heat and simmer. After watching, skim off the foam several times to make the soup thick. Purer;

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

5. Put the washed ginseng into the casserole and continue to simmer over low heat. Stew until the mutton chops are soft and tender. Only when the stew is long enough will the soup become thick and white. Add refined salt to the cooked mutton soup and it is ready to eat. Remember, add salt before seasoning. If you add it too early, it won’t turn white.

The key points above are as follows: one is to add salt late, the other is to skim off the foam, and the third is to cook for a long time.

Is it good if the mutton soup turns white? It is not necessarily the case, and there is no need to pursue this. If you must have white soup, there are ways to make the mutton soup white in a short time. You can try it:

Put the mutton stick bones in the oven and bake them until they turn yellow and have no blood. It is best to dry them; add Lamb brain; add some beef bones, this is the fastest, making the lamb soup white in the shortest time; blanch it first, then stew it in cold water; boil it in a large pot, it is best to stew it without a lid.

Do you have a better idea?

When drinking mutton soup, you still need fresh fish and mutton soup. The soup is milky white and salty and delicious.

Ingredients

500 grams of fresh mutton, 1 fresh crucian carp, 1 piece of fresh ginger, 2 coriander roots, appropriate amount of salt, 1 spoon of cooking wine, and appropriate amount of vegetable oil.

How to make mutton soup

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

2. Boil water in the pot. After the water boils, pour the mutton into the pot and blanch it. Then take the mutton out 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 browned. After the fish is taken out, put the mutton into the pan and fry briefly.

4. Wrap the fried crucian carp with dense gauze and pour it into the cooking pot together with the mutton.

5. Pour enough boiling water into the pot, preferably all at once, then pat the ginger into the pot, add cooking wine, and bring to a boil over high heat.

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

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

8. Add chopped coriander to enhance the flavor before serving, and the fish and mutton soup is completed.

Cooking Tips

Adding crucian carp and mutton can make the soup more delicious; frying crucian carp and mutton can make the soup milky white; keeping it boiling can improve the nutritional content of mutton and crucian carp Dissolved into the soup, it can also make the soup whiter.

Turn white quickly? A place in Shandong claims to have developed a so-called sheep soup soothing machine. The sheep bones are added with mutton fat and crushed into soy milk. Boiling water is added directly. After half an hour, the soup is very white. If there is a base at the bottom of the bowl, it can relieve the greasiness. Most people can't drink it. Alas, this cost is low! The traditional method can no longer survive, but it is not as durable as the traditional method.

First: sheep brain.

When simmering mutton soup, you can use an ingredient of the sheep itself to season it, which is sheep brain, and it needs to be fried in mutton oil. The fat in the sheep brain and the fat in the mutton oil, It can improve the freshness of the mutton soup and also make the mutton soup white. After the sheep brains are fried in mutton oil, you can let them cool down and then add them to the soup when they are simmering until they melt. Or when making soup, put some white mutton fat and simmer it together, and you will soon have a "white and delicious" mutton soup. Second: Boil it with sheep's hooves.

Many people do not add sheep's hooves when making mutton soup. In fact, sheep's hooves contain a large amount of collagen, which precipitates and seeps into the water after being heated, making the soup thicker. Of course, don't use too much sheep's trotters, otherwise the soup will be too thick. In short, pure meat cannot be used to make soup, there must be bones. It's better to put some haggis and sheep's hooves. Third: Add crucian carp and cook together.

It can enhance the freshness and aroma, remove the fishy smell of mutton, and whiten the soup. There are fish and sheep, together they are delicious. In addition, adding sugar cane when making mutton soup can also remove the fishy smell and increase the umami flavor of the soup.

A young man who used to be in the mutton soup business teaches you tips on making mutton soup.

His father is here to answer!

Today I only talk about the richness and whiteness of the soup, not the taste.

In fact, if you understand the principle first, it will be very simple to make the soup thick and white!

The main principle of soup white is to boil the stick bones at high temperature to emulsify and decompose the "protein".

Oh K!

Some people try to save trouble by frying egg slices or frying small shrimps to make soup. The soup will become white quickly, which emulsifies and decomposes the protein.

But the flavor and taste are definitely different.

However,

There are still tricks to these.

If you still don’t understand, just say something! As a reminder, tighten the stick bones in advance and wash off the blood foam, otherwise the soup will be gray and fishy! Coding bricks is too tiring!