How can mutton soup be boiled white?

Question 1: How can mutton soup be boiled white? The method is as follows: firstly, wash the raw materials, then add enough cold water, boil with strong fire, then switch to low fire for 20 minutes, skim off the foam, add seasonings such as ginger and cooking wine, and continue to boil with medium fire for 3-4 hours after the water is boiled again, so that protein in the raw materials can be dissolved more, and the soup is thick and milky, and it can be regarded as the boiled soup after cooling. But how can we make the soup delicious? There are also skills here, that is, three stews, four stews and five taboos. Three stews and four stews: stewing means cooking food with slow fire and cooking slowly. The pot can effectively dissolve the nutrients in the soup, which is convenient for human digestion and absorption. Although making soup is called hard work in the kitchen, it is not because it is complicated, but because it takes a long time, and some of it takes time. In fact, making soup is very simple, as long as the ingredients are properly matched, three stews and four stews (the chef said that it usually takes two to three hours to cook and four hours to stew), and then simmer slowly on the fire. The fire should not be too big, and the heat should be based on the boiling degree of the soup. After the pot is boiled, simmer slowly, so you can control the heat when boiling the soup. Stewing for a long time is one thing, but also pay attention to the following five taboos: First, avoid adding cold water in the middle, because the heated meat shrinks when it is cold, protein is not easy to dissolve, and the soup loses its original flavor. Second, avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve, thus making the soup darker, with insufficient concentration and unsightly appearance. Third, avoid adding too many seasonings such as onion, ginger and cooking wine, so as not to affect the original flavor of the soup itself. Avoid putting too much soy sauce too early, so as not to sour the soup and darken the color. Five bogey let the soup boil, lest the protein molecules in the meat violently move, making the soup turbid. Master the above skills, and you can show your talents in front of friends and family.

Question 2: How to cook mutton soup 1. The leg of lamb was soaked in cold water to remove blood, and the bones of the sheep were broken (water was changed several times in the middle).

2. Seasoning is ready, except ginger, all of them are packed in seasoning bags.

3. Put mutton and sheep bones into a cold water pot, and continue to cook for two minutes after the fire boils. Remove the mutton and sheep bones (this soup is not used) and wash the blood foam on the mutton with running water.

4. Put the mutton in a saucepan, add a proper amount of water, add ginger slices and spice bags with spices, stew until the mutton is cooked and soft, and take out the mutton (or continue to stew the mutton bones).

5. The color will look good if it is cooked for a long time. Generally, white ones are all with a little milk.

Question 3: How can mutton soup turn white? Mutton soup is made of mutton, so it won't turn white just by putting bones. The meat mentioned here is mutton offal, that is, sheep entering the water. There is a kind of mutton offal that has to be put in order to cook milk soup, and that is "mutton belly". The milky soup is completely cooked by sheep's belly. Even if the bones are not put, the mutton offal soup will turn white. Don't believe me!

If it's not white, come to me. When cooking, scrape the outer hairy belly of the lamb belly, blanch it and cook it.

Question 4: The principle of how mutton soup is boiled white is that lecithin is at work. Lecithin contains lipophilic groups and hydrophilic groups. Generally speaking, the left hand can carry a drop of water and the right hand can carry a drop of oil. If it carries enough oil, the soup we see is white because of the refraction of light. This is called "emulsification". Frying sheep bones in oil and then flushing them is an "emulsification" exercise; When boiling soup with strong fire, the oil on the surface rolls into the soup, and lecithin can be brought into the oil. This is also a kind of "emulsification" movement. The so-called big fire boiled white, small fire boiled clear. But be careful not to always have a big fire. Cook the soup with a small fire for a long time, otherwise it will be white and the soup will not be fresh.

1, diced mutton with water to remove blood!

2. Boil mutton and ginger, dried Chili, white radish (how much to add dried Chili and white radish according to personal preference), a small amount of salt, cooking wine and water with strong fire, and then simmer slowly with medium and small fire!

3. Add chopped green onion and season with salt, monosodium glutamate and rock sugar!

Question 5: Why is the mutton stew white? Blanch the blood foam, add enough water at a time, and add the mutton. Never enlarge the material. When the water boils, turn it down and it will take two hours. Put salt monosodium glutamate when drinking.

Question 6: How to cook thick white mutton soup raw materials?

500 grams of mutton 5g of pepper, 5g of cinnamon, 5g of dried tangerine peel, 50g of coriander, 5g of tsaoko, 5g of galangal, 5g of angelica dahurica, 20g of refined salt10g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles, 5g of cinnamon noodles and 5g of soy sauce.

prepare

Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is over cooked, boil it, skim the blood foam, and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.

Question 7: How to cook mutton soup to make it white? First, remove the oil from the mutton and leave it alone, then soak the lean meat in water for half an hour to soak out the blood. Blanch in cold water, stir-fry the preserved sheep oil, ginger and onion, add water and cook the mutton for half an hour, and be sure to cover it. The soup is white and has a strong taste.

Question 8: How to make mutton soup? White mutton soup is made of mutton, not just bones. The meat here is mutton offal, which is amniotic fluid. There is a kind of mutton offal that has to be put in order to cook milk soup, and that is "mutton belly". The milky soup is made entirely from sheep's belly. Even without bones, the mutton offal soup is white. When cooking, you should scrape the hairy belly outside the lamb belly.