You can improve the color of the soup by adding protein-rich foods, such as milk, tofu, big bone sticks, etc. Boiling these ingredients over high heat will make the soup white.
How to stew mutton soup into white soup?
1. Wash the mutton bones and mutton. The sheep bones need to be sawed open. Generally, where you buy bones, you can ask the store to help you saw or chop the bones into sections, so that you don't have to make them bang bang at home. Cut the mutton into small cubes.
2. First, boil the mutton bones and mutton in water: first boil a pot of water, add the bones and mung beans and cook for about 10 minutes (seeing the bones indicates that the remaining meat is cooked) , or there is no more blood), fish it out. Rinse the blood off the bones with cold water, but be careful not to wash away the marrow inside the sheep bones.
Put 5 grams of mung beans for every 1000 grams of mutton. After boiling for 10 minutes, pour away the water and mung beans, and the mutton smell will be removed.
3. Re-boil a large pot of water. After the water boils, first add the chopped ginger, garlic and onion, cook for a few minutes, and then add the bones. After adding the bones, bring to a boil over high heat, cover the pot (you can leave a small gap), then switch to medium-high heat and cook for 2-3 hours. Add appropriate amount of wolfberry.
4. If you want to blanch the food, you must keep the temperature high in the pot. Avoid always opening the lid to look at the pot to allow the heat to escape. Don't worry about the water in the pot boiling dry and keep adding water. If you really want to add it, boil the water and add it. Do not add cold water directly. If you feel the fire is too high, it is better to change it to medium heat instead of constantly adding water.
5. When making soup, it must be kept at a rolling boil, otherwise the broth will be light and not milky. We generally do not add water in the middle of making soup. After boiling, the original large pot of water will become half a pot. Milky white soup. At this time, turn off the fire and clean up the floating oil on the soup noodles. When cooking, add an appropriate amount of mutton suet and let it simmer until the soup becomes more fragrant.
6. This thick soup can be eaten directly, or diluted by adding boiling water and boiled for 10 minutes (it is best to do this when there are many people), or cooled and frozen for later use. Add the radish cubes and cook over high heat for 20 minutes. It is not recommended to add salt during the soup making process. The salt is added after the radish.
7. Add a small amount of blanched celery or coriander before serving to add color.
8. If you want to add other Chinese medicinal materials to make a nourishing soup, you can add them according to the cooking time of the medicinal materials.