Traditionally, people prefer thick soup and white soup, thinking that it can nourish and supplement people. For example, you should drink some milky white crucian carp soup in confinement, which is considered easy to produce milk. For another example, mutton soup and duck rack soup should also be milky white, which seems to be the best soup.

To this end, we must first understand the reason why the soup becomes milky white. Thick white soup is white because of fat emulsification. For example, bone soup is easy to boil into milky white, because the fat content reaches 20%, but there is little calcium and protein in it (it is actually a misunderstanding to drink bone soup to supplement calcium).

Because the thick white soup contains a lot of fat, the specific problems should be analyzed in detail. Earlier, we lived in poverty, and hunger and satiety were a problem. What we lack is fat and energy, and high-fat white soup is one of the best supplements. However, with the improvement of living standards, people get richer nutrition and more ways to get nutrition. High fat has become a big killer of people's health, so it is not appropriate to drink thick white soup at this time. The fat of clear soup is almost zero, and other nutrients are the same as those of thick white soup. Therefore, if you want to drink soup for tonic, you should drink more clear soup.

And clear soup and white soup have little to do with cooking time. Like Guangdong soup, it takes more than 8 hours to cook, but the color is also very clear. Cantonese people have a long history of drinking soup, and think that old fire soup is the most suitable for clear soup. If you think it is time-consuming and laborious to cook soup, you can also choose instant soup. From the south to the north, I found that northerners don't have the habit of drinking soup, and it takes time to cook soup. Every night when I go home, I personally taste a bowl of Huang Ming instant soup, which tastes very similar to that at home.