Lamb broth in lamb soup halls are white, why is the home-burned lamb broth greenish in color?

The milky white broth is actually a mixture of fat, protein and water, and it only becomes milky white and creamy when it is cooked vigorously over high heat at the beginning, so that the fat in the lamb emulsifies at high temperatures and forms a suspension, rather than simply floating on the surface of the lamb broth.

So if you want to put the mutton soup to be simmered into milky white, the fire is very important! Mutton just pot must be used to boil water, at first must be used to big fire hard cooking, cooking into milky white and then changed to small fire slow stewing. As the saying goes, "small fire out of the soup, big fire simmering soup", if the stewed mutton soup at the beginning of the small fire, then it is difficult to simmer the soup into white.

How to simmer lamb soup is creamy?

① put lamb bone: lamb soup want to simmer fast and white, at the beginning must be lamb bone with high fire cooking, let the soup keep boiling, and when the soup is cooked to milky white, then put the lamb.

② goat oil: if you don't have sheep bone, you can also put sheep oil. Stir-fry or pan-fry the mutton with mutton oil first, then add water and cook it fiercely over high heat for better results.