Why is the sparerib soup cooked in an iron pot milky white, while the clear soup is steamed in a pressure cooker?

Fat in edible oil, fat in raw materials, some water-soluble protein in muscle tissue and lecithin in bone are dissolved out.

Collagen in bone is partially hydrolyzed into gelatin molecules, and fat is crushed into fine particles when boiling soup in a pot.

Lecithin, gelatin molecules and some emulsified proteins are used as "emulsifiers" to form oil-in-water emulsion, which makes the soup sticky and white, and finally becomes milky milk soup.

Milky white "milk soup" is "emulsified fat".

Which foods are heavy in moisture?

Sweet and sour pork home practices authentic sweet and sour pork practices

What kind of dates are honey dates made of?

Can pregnant women eat castrated roosters?

What is the best way to make porridge?

I'd like to know how to make salted duck, the kind that needs to be fried and salted. And focus on what you need to pay attention to Thank you all!

What effects do you all know of Houttuynia cordata Thunb?

Why are some sea fish tastier than freshwater fish?

Take the air fryer how to do cake

What is a sign that a woman dreams of many live eels?