Should you use cold water or hot water for mutton soup?

It is most scientific to use cold water to cook mutton. Because:

1. The taste is better

Using hot water will instantly denature the protein in the meat and harden it, and the mutton will become very unpalatable. The mutton is stewed slowly in cold water. During the cooking process, the ice in the meat will sublimate into water vapor, so the meat is very soft and fragrant. When mutton is cooked in cold water, the meat protein is completely denatured and cooked thoroughly. The protein-denatured meat is fluffy and tasty, and the flavor inside can be cooked out. When mutton is put in hot water, the surface of the meat will become cooked instantly, and the blood inside will be locked, making the inside tasteless.

2. The color and nutrition are better

After simmering with cold water, change to low heat and simmer slowly. The stewed soup will also be that beautiful milky white color. Because if the mutton is stewed in cold water, the protein in the mutton will be easily released. If it is stewed in hot water, the temperature difference between the mutton and the hot water will be too big. Also, mutton itself is a soft tissue. Once it encounters hot water, it will shrink, which will prevent the nutrients and protein of the mutton from being released