Why is the water in the pot foamy? 5

It is not dirty, the foam is produced because the residual blood and tissue fluid in the mutton are produced after heating, although they are not dirty, but they are tasteless and affect people's appetite.

This can also happen if the meat is not good, but most of the cases are slices of meat shaved out of frozen meat, so that there is residual blood and minced meat, which sticks together after heating and affects appetite, solution: 1. Bring the heat to a boil and gently remove it with a spoon. 2. Add the minced chicken to absorb and remove.

The one who sprinkled the dot was to go and see the Chinese Little Master (cartoon).

When the little master and Li Yan were cooking the soup, they chose several top ingredients that were most suitable for the soup, and finally a bunch of foam came out after it was cooked. Li Yan said that was a mistake. Then the little master has paper (look at the posture of the little master, the paper should be rice paper), and you can drain it.

This will not affect the umami of the soup. And I can clear that chirp again.

I estimate that the lamb or other ingredients in that bubble will be consumed in a certain amount every time it is cooked, so it will become less and less.

It's because you didn't wash the blood foam of the mutton. "Process matters": Wash the cut lamb chops, put cold water in the pot, put 10 peppercorns, put some wine, you can go to the carnate, put the lamb chops in, boil over high heat, there will be a lot of blood foam in the soup, this soup is gone, take out the mutton, put it in a casserole filled with hot water, put a small amount of salt, ginger slices, simmer over low heat, stew until half cooked, put the yam in it and continue to stew, add salt and monosodium glutamate to taste after stewing, if you like, put some coriander is also delicious.

The mutton soup stewed in this way will not be fat Love Tips: Yam is cold, stew with lamb chops, so that you won't feel very dry after eating. Yam has a lot of mucus, and when it is peeled, it sticks to the hands, which sometimes causes itching and discomfort Lamb chops should be stewed until they are separated from the bones to be delicious, as the saying goes:

The rotten meat is naturally fragrant. I don't recommend other spices, heavy spices like star anise are not suitable for this kind of soup.

My friend upstairs is right, and I agree! ~~

Introduction: Every autumn and winter, when the weather is cold, people like to eat some hot pot to warm their stomachs and bodies. The must-have dishes for shabu-shabu are lamb rolls, beef rolls, enoki mushrooms, baby cabbage, lettuce, etc.

But most people will find that as long as the mutton rolls are put into the hot pot, a lot of white foam will float out of the mutton. The topic I want to share today is, why is there a layer of white foam when shabu mutton? <>

1. Why is there a layer of white foam when shabu mutton?

When most people eat hot pot, they hate the foam in the hot pot because they feel that it will affect the taste of the meat and affect the appetite. But in fact, in the shabu-shabu, white foam appears, indicating that the meat is good and the quality will be relatively high. Because when you go to the market to buy fresh beef and mutton or beef and mutton rolls, when you put the meat in the pot and cook it, you will see obvious white foam.

Because after these meat foods are heated at high temperatures, some blood foam will flow out of the capillaries of the meat, and after these blood foams enter the pot, under the action of high temperature, they will not appear red, but will appear white foam. And people who cook a lot know that when cooking meat, if there is no obvious white foam in the pot, then the taste of the cooked meat will become particularly chai, and the taste will be greatly affected. <>

2. Conclusion. Therefore, when you are cooking shabu-shabu, you can see white foam wafting out of the pot, which means that the meat is very fresh and the taste of the meat will be better. <>

It means that you are buying an authentic lamb roll or beef roll. If you find that there is no obvious white foam, then the quality of the meat you bought may not be very fresh, and it may be that the merchant has added a lot of additives, preservatives, etc. to the meat. Although it tastes better, the nutritional value will be lost a lot.

Long-term consumption of meat with such additives is also very harmful to the health of the body. Therefore, after listening to the detailed explanation, when shabu mutton or beef rolls, you can also see if there is obvious white foam in the pot. If there is foam, you can eat it with confidence.

If it doesn't show up, then you should find a business theory.

It's because there is actually some starch on the surface of the mutton, so a layer of white foam will appear when we cook it, and we only need to scoop out all the white foam with a spoon.

This is because when the mutton is boiled, the mutton will be soaked out of some oil on the top of the mutton after high temperature, and the water is constantly boiling, so there will be a layer of white foam on it.

Because there will be some residual blood in the mutton, there will also be some tissue fluid, which will be produced after heating.

Because after the residue in the lamb is boiled, white foam will be produced.

It is normal for mutton shabu to have foam from time to time. If there is no foam, then there is a problem with this lamb. So why is shabu-shabu bubbly?

The reason for the bubbling of meat ingredients after boiling is the outflow of protein, blood, fat, and other substances in meat ingredients. Not all foam is white when washing lamb. Usually there should be three types of foam:

Black foam, gray foam and white foam. These three different colors of foam have a lot to do with the ingredients and cooking methods.

The cause of black foam.

If you pour meat ingredients into the boiled lamb before the hot pot soup stock boils, a large amount of black foam will appear in the cooked lamb. The reason is that the blood in the lamb will flow out, and then when it is cooked at a high temperature, the blood will form a black foam. This situation is similar to the blanching process of meat ingredients, which belongs to the method of boiling water in cold water.

In addition to the black foam, this way of washing mutton also has an impact on the taste, that is, the meat is not fragrant enough. The reason is that washing the meat when the soup in the pot is not cooked will cause it to take longer to cook. In this process, the various nutrients in the meat ingredients are boiled into a soup, and the flavor of the meat is lost to the soup.

Causes of gray foam.

The gray foam is actually a bubble between the black blood foam and the white foam. The reason is that when the protein in the meat ingredients precipitates and the excess blood flows out, this gray foam is formed, because the black foam has more blood and water components, and the white foam has more protein components, and the gray foam occurs during the long-term cooking process of meat ingredients. Typical is the boiling of various beef broths and mutton broths, because the blood foam will be salvaged at any time during the boiling process, but a small amount of blood foam will appear in the early stage, so gray foam will be produced.

Causes of white foam.

White foam is very different from the first two colors because white foam is edible because it is the foam formed after the protein in the meat ingredients is boiled, whereas black foam and gray foam mostly have a bloody smell. The white foam of boiled lamb is mostly put into the lamb when the water is boiling.

Why is there white foam at this time? Since the blood and moisture in meat ingredients are present in the capillaries, when exposed to high temperatures, the appearance of meat ingredients first coagulates, so the blood and moisture will be locked in the meat, and during the whole process of meat cooking, the protein in meat ingredients will turn into white foam when cooked into soup.

Conclusion: It is normal for mutton to have white foam when shabu-shabu. The reason is that the protein in meat ingredients is rinsed at high temperature and dissolved in the soup, which increases the active tension of the liquid surface, so it causes foaming.

Most of these foams are made up of small bubbles and proteins, fats, and blood dissolved in the soup. Therefore, foaming when shabu-shabu is not indicative of the quality of the meat. As long as it is meat, it will bubble when cooked.

The above is mine, I hope it helps you.

Yes, this can indicate that the lamb is very fresh, which is very normal, and there is no need to worry about it at all.

When brushing the hot pot, especially when grazing the sheep, if it is foaming, the main thing is that the mutton is fresh, because after the meat is cooked, some protein, blood and fat of your meat will flow out with the substance, which is a very normal thing

This is normal, any meat is cooked with foam, which is blood. Just use a spoon to get rid of it, and it's just at the beginning, and then it's gone.

It's good. Many people will choose this kind of mutton when buying mutton, so that we can feel particularly delicious when we eat shabu-shabu.

I think this is good because you can see that the quality of the lamb is very good.

Normal mutton will be wiped off, which is a normal phenomenon.

That's a meat pot out of a boil, just pick it up.

White foam is actually a very normal phenomenon when shabu mutton is boiled, and there will be black foam, gray foam, and white foam. The black foam is formed when the hot pot soup is not boiled, and the mutton is put into it, and the blood in the mutton flows out and becomes black when it passes through the high-temperature tissue.

In fact, after the mutton has gone through high temperature, it will secrete a lot of white foam, because even if the meat has been cleaned, because it has not been blanched, so when the mutton roll is scalded, the capillaries of the mutton will burst open when it encounters high temperature, and some white foam will flow out, and we will often see some white foam when eating hot pot.

My chef friend talked about this, and he said there was no need to make a fuss about it. He said that there are two types of things, one is pure white foam and the other is dark and gray foam. Showing pure white foam, this thing is a protein that has been precipitated.

Basically, there is no problem with this, you can eat it normally, and there will be no problems. If people who often cook know, for example, when we make poached eggs, when we beat the eggs, this white foam will appear in the water, which is actually protein, because the main ingredient of eggs is that the protein is relatively high. So at this time, this foam can not be removed, because this is a protein.

In the other case, there is a dark and gray foam, which usually retains blood, tissue fluid, and other substances, which must be removed. Otherwise, it will affect the taste, and we will generally encounter such a situation when stewing meat, after the water is boiled, the foam must be removed. Generally speaking, this kind of foam of this meat has a lot to do with the slaughtering method, such as having sufficient bloodletting time after slaughtering, the mutton at this time will retain relatively little blood and tissue fluid, if the bloodletting is not clean or the time is insufficient, there will be a lot of stock.

When I was a child, I saw pig killing in the countryside, and the pig's blood was very clean, and the pork was less left, and there was less foam when stewing.

So you can distinguish when eating lamb. But now a lot of mutton uses fraudulent means, such as when eating, when chopsticks are clamped, white and red are separated, such meat is basically synthetic meat, they will use some sheep blood to brew, so this kind of meat will have more foam. As a convenient and fast cooking method, hot pot is widely popular in China's north and south of the river because of its convenience, fast and adjustable taste, which can meet the needs of different regions, different tastes and different preferences for food for body nutrition and their own tastes, and has become a dish and dining method suitable for all ages.

These white foams are the residual blood and tissue fluid in the mutton, and after heating, white foam will appear, and these white foams can be removed.

Don't worry, it's not clean, or it's fake, but it may mean that the meat is really fresh and genuine.

Because there are some other substances in the fresh lamb, there will be some white foam after high temperature, and these white foam can be removed cleanly. In fact, this is blood foam.

This is because of some starch on the skin of the lamb, which is why this white foam is produced, and these white foams only need to be scooped out with a spoon.

Because there is a layer on the surface of the lamb, it will be revealed by passing through hot water. I know, because people often make lamb at home.

Everyone's dietary regulations are getting higher and higher, and they love to eat some special snacks, coupled with the excellent daily living conditions, some ingredients are starting to eat enough, especially when the weather is cold, hot pot restaurants are becoming more and more popular. The hot pot franchise is also full every day, and when you eat hot pot, you have to choose copper pot shabu-shabu, which most of the friends in life should like.

In winter, the temperature is low, the climate is dry, many female friends have cold hands and feet, moderate food supplement some mutton can drive away the cold and keep warm, some people can not eat the aroma of beef, but in the case of eating hot pot through some seasonings, this kind of fishy smell will gradually become lighter, which is also a reason why everyone especially likes to eat copper pot shabu. I don't know if you have noticed that sometimes when you brush the mutton, sometimes in the hot pot franchise store, there will be some blood water when the beef enters the pot, and many people will feel unclean, and feel that the shop is not very good at handling the mutton slices, and some may give up and choose other sellers. In fact, it is normal for beef to have blood water when shabu-shabu, and if there is no blood water, it should be taken very seriously.

The reason for this is that after the beef is killed, the blood night is injected into the meat, and there must be a part of the remnants of blood in these capillaries to keep the beef gorgeous, so there will be a little blood in the beef, so of course there will be blood in the calculated case. If there is no blood when you cook the meat in the copper pot, you need to put the beef in the water first, and soak the beef until it is white, but the taste of this beef is very poor. Some restaurants will add some additives when treating beef, which will endanger the physical and mental health of the public in order to improve the taste of beef.

Therefore, the next time you eat beef in shabu-shabu, as long as you see blood and water, don't look down on this hot pot franchise, because their beef is normal, if it is not weakened, it is often abnormal, so you must be cautious.