Sheep soup is more popular popular soup, especially in the north, love to drink sheep soup a lot of people. And everyone drinking goat soup like goat soup that milky white color, as if the milky white is the standard match of goat soup, and only then can reflect the heavy taste of goat soup.
How to simmer lamb soup to white fast? Some people simmer out of the mutton soup not only not white, and the color will be black and black, which in the end what is the reason? Here I will introduce to you, simmering mutton soup thick white tips are two: 1, broth, do mutton soup to simmer broth, my family in the simmering broth first with crucian carp simmering crucian carp broth, boiled open to add mutton mutton sheep bone stewed broth, this soup has begun to a little bit of white, and so do the soup soup is very enough; 2, mutton simmering broth to stir-fry before stir-frying must be used in suet, which is the key. Stir-frying and then add boiling soup over high heat, within a minute soup thick white fresh flavor!
The first point is a big fire, why use a big fire? Whether it is mutton soup pork soup, a variety of soup, if you say with a small fire out of the soup will always be clear, or ooze, it is impossible to whiten, only a large fire rushed, so that the soup will be more white, mainly to the bones inside the various nutrients to stimulate out, and soup must be used to use the sheep bones, if you are in order to open up a store, inside you can also add a little child bone, purely with the mutton soup, do not add the bone then is definitely not white.
The second is to clean the blood in the lamb, whether it is boiled or flushed with water, must bear in mind that the blood in the lamb, if not rinsed out, so that the soup is not only cooked out of the white color, there will be a kind of dark gray, not to mention the thick white.
In fact, I personally feel that I only need to remember to clean the blood, with sheep bones, with a big fire, basically remember these tricks, can be completely soup soup white as milk ah, do not need to add carp, do not need to add other things, because if you say you add carp may have a fishy taste, if you say drink mutton soup, I think we must have a little bit of the taste of the lamb itself, so that you drink up! Only good, put a little parsley will be more fragrant, and drink mutton soup must be drunk while hot to be delicious.