Some people think that the milky white lamb soup are "fake", which puts flour, milk and other ingredients should not appear, and some people think it is a white soup with sheep bones. In fact, it is not so complicated, want to cook a pot of milky white lamb soup is not difficult, as long as the selection of materials and methods of step by step, can easily cook a pot of white soup lamb, excellent flavor.
Cooking lamb soup
The ingredients used: lamb, carrots, dahurica, ginger, cumin, salt.
What exactly is white soup?
First of all, we need to know why there is a "white soup", white soup chemically, in fact, the structure and milk, hand cream and so on are the same, belonging to the "emulsification system". There is a common sense that oil and water are incompatible, forcibly mixed together after a period of time will still be divided into two layers of oil and water.
But if there is the presence of emulsifiers is different, this is a "hydrophilic" and "oleophilic" substances, water and oil will be combined together, suspended in the water to form opaque white "fat particles "And in the cooking of meat, ingredients in the protein and phospholipids act as "emulsifiers", if there happens to be a large amount of fat present, it will be combined with water to form a "white soup".
Trick one: use more fat mutton
If you simply want to use mutton to stew out of the white soup, you have to use more fat mutton, mutton fat melting point is relatively high, and fish can be easily stewed out of the white soup is different, mutton is too skinny is very difficult to get out of the white soup, so no matter whether it is the selection of sheep leg meat, sheep on the head of the meat, the ribs, and so on, should be used to select the more fat some of the meat.
Tip 2: slightly stir-fried with oil
Just more fat lamb or not easy to come out of the white soup, the structure of mutton leads to mutton oil cooking will shrink to a ball, the pot with a little oil, the mutton will be poured into the fried on three or four minutes, so that the mutton brown basically half-cooked look.
Tip three: cook lamb soup to put more hot water
Cooking lamb soup will generally open the lid to cook, the purpose is to let the "sheep stink" with the water vapor out, so the water to add more, to prevent the lamb is not yet cooked, lamb soup on the cooking of the embarrassing situation. Sautéed lamb with more hot water, open the lid of the pot on high heat and cook for about 20 minutes.
The soup color began to turn slightly white, this time to add cooking lamb "three sets": dahurica, cumin, ginger, continue to open the lid and cook for 10 minutes, remember not to add anise, or foregone.
Soup color is relatively white, it is best to transfer all the lamb soup into the casserole, this time you can add some carrots, cover the casserole lid simmering for about 20 minutes, lamb soup becomes milky white.
Before serving, season with salt and pepper and stir well.
Cooking lamb soup if you use lamb directly, it is indeed difficult to cook directly white, some people will first fry a carp and then cook lamb, so that the soup is certainly white, the flavor is also fresh, but drink it is not like lamb soup, purely for the sake of white soup is not necessary, clear soup is as good as drink.
As for whether white soup will be more nutritious? This is certainly not, even if you drink 2 bowls of soup, not as good as eating a few mouthfuls of meat to get more nutrients, no matter what soup, remember to eat the soup after the "dregs of meat" is a good way to get nutrients.