In the winter, it is cold, and it is indispensable to eat some lamb to relieve the hunger and drive away the cold. When cooking mutton soup, there will generally be "white soup" and "clear soup" two, although the taste is not too much difference, but Chinese cuisine pays attention to color and flavor, from the visual effect, milk white mutton soup is still more tempting appetite. For example, Shan County mutton soup and Kaifeng mutton soup are all milky white soups that sell well, so how to cook a pot of mutton soup with rich milk white and small taste?
Some people think that the milky white lamb soup is "fake", which contains flour, milk and other ingredients that should not appear, and some people think that it is a white soup made of lamb stick bones. In fact, it is not so complicated, it is not difficult to cook a pot of milky white lamb soup, as long as the selection of ingredients and method steps are right, you can easily cook out a pot of white soup lamb, the taste is excellent.
<h1 class= "pgc-h-arrow-right" > boiled lamb broth</h1>
Ingredients used: lamb, carrots, white root, ginger, cumin, salt.
<h1 class="pgc-h-arrow-right" > what exactly is white soup? </h1>
First of all, we must know why there is a "white soup", white soup from a chemical point of view, in fact, the structure is the same as milk, hand cream and the like, belongs to the "emulsification system". There is a common sense that oil and water are incompatible, and after being forcibly mixed together for a period of time, they will still be divided into two layers: oil and water.
But if there is an emulsifier is different, this is a "hydrophilic" and "oil-friendly" substance, water and oil will be combined, suspended in the water to form opaque white "fat particles", and when cooking meat, the protein and phospholipids in the ingredients act as "emulsifiers", if there is just a lot of fat present, it will be combined with water to form a "white soup".
<h1 class="pgc-h-arrow-right" > tip one: use fatter lamb</h1>
If you simply want to use lamb to stew out the white soup, you must choose a fatter lamb, the fat melting point of the lamb is relatively high, and the fish can easily stew out the white soup is different, the lamb is too thin to make a white soup, so whether it is to choose lamb hind leg meat, sheep brain meat, rib meat, etc. to choose a fatter one.
<h1 class="pgc-h-arrow-right" > tip two: sauté it slightly in oil</h1>
Just fatter lamb is still not easy to come out of the white soup, the structure of the lamb leads to the mutton fat when boiled will shrink to a clump, add a little oil to the pot, pour the lamb into the fry for three or four minutes, so that the mutton changes color basically half cooked.
<h1 class= "pgc-h-arrow-right" > tip three: to boil lamb soup to put more hot water</h1>
Boiling mutton soup will generally open the lid to cook, the purpose is to let the "sheep smell" with the water vapor emitted, so the water to add more, to prevent the mutton has not been cooked, the mutton soup is cooked dry embarrassing situation. Add more hot water to the sautéed lamb, open the lid on high heat and cook for about 20 minutes.
After the soup color begins to turn slightly white, add the "three-piece set" of boiled lamb at this time: white root, cumin, ginger, continue to open the lid and cook for 10 minutes, remember not to add star anise, otherwise the previous achievements will be abandoned.
When the soup is relatively white, it is best to transfer all the mutton soup into the casserole, at this time you can add some carrots, cover the lid of the casserole and simmer for about 20 minutes, and the mutton soup will become milky white.
Season with salt and pepper and stir well.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
If the boiled mutton soup is directly boiled with mutton, it is really difficult to cook white directly, some people will first fry a crucian carp and then cook the lamb, so that the soup is definitely white, the taste is also fresh, but it is not like mutton soup, simply for the white soup is not necessary, the clear soup is as delicious as the soup.
As for the white soup, will it be more nutritious? This is certainly not going to be, even if you drink 2 bowls of soup, it is not as good as eating a few bites of meat to get more nutrients, no matter what soup is boiled, after drinking the soup, remember to eat the "meat residue", is a good way to get nutrition.
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