Pork ribs soup is difficult to produce white soup because there is not enough oil in the ribs. If the ribs are fried first and then stewed with water, it is easy to produce white soup.

White soup is not mysterious, but oil in water. Add some emulsifier and the soup will turn milky white.

When cooking soup, under the action of boiling and tumbling, the fat in the meat escapes to form droplets, and the soluble protein and phospholipids oozing from the meat form emulsifiers to wrap the fat, making it uniform and loose in water. When light meets this tiny chyle particle, it will scatter and look milky white. Therefore, if you want thick soup to appear milky white, you need to supply meat rich in fat.

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The more fat content, the more likely it is to appear milky white, and the higher the fat content of milky white soup. Therefore, for people who are not short of fat and protein, drinking white milk soup is not necessarily nourishing, but it will definitely consume a lot of fat. If you want to control your weight, you should pay attention to controlling the amount of milk white soup. In addition, due to long-term boiling, thick broth and thick fish soup contain a lot of fat and purine, so people with hyperlipidemia, obesity and gout are not suitable for drinking milky soup, even healthy people should not drink it often.