The color of bone soup is milky white because the oil "flowing out" from the bones or the additional oil is "wrapped" by the water and evenly dispersed in the soup. The color looks like milk. White's sake.

Oil and water are insoluble. In order for water to "wrap" the oil, the oil needs to be turned into very small oil droplets (microdroplets), and at the same time, the emulsifier must be "helped". What is an emulsifier? How to make milky white bone broth?

An emulsifier is something that allows a small amount of oil to be mixed into water to form a uniform and stable liquid that looks as white as milk. The emulsifier can form a film on the surface of tiny oil droplets, so that the tiny oil droplets will not gather together to become large oil droplets, and can be evenly dispersed in the water, such as cooking bone soup; it can also form a layer on the surface of tiny water droplets. The film allows tiny water droplets to be evenly dispersed in the oil, such as making margarine.

1. Raw materials for boiling bone soup

Usually, pork bones, chicken bones, duck bones, fish bones, etc. are used as raw materials for boiling bone soup. Cook the bones at home. The soup mainly uses pork bones, such as pork ribs, keel bones (vertebral bones) and tube bones.

The marrow of bones is rich in fat, and meat is rich in protein and other ingredients. Fat is oil, and protein is an emulsifier. Therefore, the bones can be cooked into a milky white bone broth.

2. Cooking method

1. Blanch

Clean the bones you bought and chop them into small pieces (ask the store to buy tube bones Chop it), soak it in water for about half an hour (to remove the fishy smell), blanch it in boiling water, boil out the blood, then take it out, wash it with warm water and drain it.

Special reminder:

The bones after blanching must not be washed with cold water. Doing so will make it difficult for the fat to "flow out" and also make it difficult for the protein to dissolve.

2. Fry out the water vapor

Add a little oil to the pot, heat it up, add the bones, and fry the water vapor out of the bones. This will allow the oil inside the bones to heat up quickly. When it "flows out", you can add some cooking wine and stir-fry it for a few times.

Special Tips:

Adding a little oil to stir-fry can make the cooked bone soup thicker (additional oil is added); adding some cooking wine can remove the meaty smell and make the bone soup thicker. Dissolve protein quickly.

3. Add water and cook

Pour boiling water or hot water into the pot, bring to a boil over high heat, and let the soup keep boiling. In about 10 minutes, you will find that the color of the bone soup begins When it turns white, then turn to medium heat and simmer for about 1 to 2 hours. It's good to see the bone soup turn milky white.

Special reminder:

(1) You must not add cold water to cook, nor can you add cold water in the middle. You must add boiling water, and it is best to add enough water at the beginning.

(2) During the cooking process, the boiling state should be maintained. This is like stirring constantly, which can turn the oil into tiny droplets and disperse evenly, while the dissolved The protein "wraps" the tiny oil droplets and fuses them with the water.

(3) Adding cold water halfway will cause the oil and water to separate quickly. At this time, it will be difficult to cook milky white bone soup.

3. Commercial version of milky white bone soup quick recipe

When you eat noodles in a restaurant, you will find a pot filled with milky white bone soup with bones in it. , steaming hot, this may be an illusion, the bones inside may be "props", because the milky white soup inside is quickly "blended", that is, emulsifiers are added, such as mono- and diglyceryl fatty acid esters, soybeans Phospholipids, modified starch, etc., or adding oil that has been "wrapped" by emulsifiers, such as non-dairy creamer.

An economical and convenient way is to add non-dairy creamer to the soup, also called coffee mate, milk tea mate, and creamer. The main ingredient is hydrogenated vegetable oil, which is available in three forms: powdered, flowing, and solidified. . As long as you add a little bit of non-dairy creamer to the water, it will turn into a milky white liquid after stirring, which looks like milk; some people say that you can also add some milk powder to the soup. The cost of doing this is much higher than adding non-dairy creamer, and the effect is There will also be a big discount.

The milky white color of bone soup is the visual effect of the emulsifier (protein, etc.) "wrapping" the tiny oil droplets and evenly dispersing them in the water, which can tempt the appetite. It can be easily cooked according to the method shared in this article Milky white bone broth comes out.

If you want to make milky white bone soup, but don’t want to cook it for too long (you want to be lazy), you can add some milk powder or non-dairy creamer to the soup. This is also a quick way to make commercial bone soup, but The milky white bone soup produced can only look similar in appearance, but the taste (umami) will be very different.