1: "mutton oil can not be less" to make mutton soup cooked out of milky white, is mutton oil is not less, do you know cooked out of mutton soup why will be white? That is because the protein and fat inside the mutton dissolved in water, the fat and protein emulsification into white, so the soup cooked out of the milky white! That's why we put some mutton oil when we make mutton soup, it will make the cooked soup more white.
2: "only add water once" water should be added once enough, can not add water in the middle of the process, if you add water in the middle of the process, the soup will not be so white.
3: "The fire is very important" when cooking mutton soup, the fire must be big, only big fire can dissolve the protein and fat in the water, the fire is big in order to cook the milky white soup.
After sharing these 3 tips for cooking creamy lamb soup, let's actually do it!
Practice: milky white lamb soup - characteristics: soup white as milk, nausea light, the more you drink, the more you want to drink, the practice is simple, a look at the will!
Main ingredient 300 grams of mutton, mutton oil 2 spoons
Applications a section of green onion, ginger a piece, anise a, coriander 2-3
Seasoning salt 2 grams, pepper in moderation
--Start to make--
①: first will be ready to clean the lamb, cut into pieces and put into the water to soak for 2~3 hours, this can effectively remove the lamb inside the stinky flavor, so that cooked out of the lamb soup is more delicious. Note: It is best to change the water once or twice in the middle, and then finally rinse them with water and set them aside.
②: pot hot sheep oil into the pot and stir fry, fried into oil and then cleaned lamb into the pot and stir fry, stir fry after quickly pouring into the hot water, and then with a high fire to boil them, the beginning of the cooking must be used in a big fire Oh, so that after cooking for a while, the mutton broth is cooked into a white! And also mentioned before, this water must be a one-time addition to the full, not to add water, if you add water in the middle, cooked out of the mutton soup is not so white!
3: Mutton inside plus water after cooking, plus cut into slices of ginger, scallions and star anise. Boil over high heat and cook for 20 minutes before replacing it in the casserole. Once in the casserole, simmer on low heat for two hours. Note: Because the meat in this lamb soup should be cooked badly to be flavorful, it is best to put it in a casserole dish and cook it for two hours, during which time it must be cooked on a low flame.
④: two hours later, lift the pot, a strong flavor of mutton broth to the face, smell is really too fragrant. Before leaving the pot, put the prepared salt and pepper into the soup and stir well, after leaving the pot in the bowl sprinkled with chopped parsley, this bowl of hot like milk as white as mutton soup is made out!