How can you boil mutton soup thick white? How to boil mutton soup to make it thick and white or put

After the mutton is washed, chop into pieces, break the mutton bones, and then blanch them in a pot of boiling water and remove them; Boil on, put the wok on the fire, heat the lard, add the mutton fat and stir-fry the oil slightly, put in the mutton pieces and ginger pieces and stir-fry until fragrant, cook in the cooking wine, mix in the water, put in the mutton bones, boil over high heat, put in the green onion knots, skim off the foam, turn to medium heat and boil for about 45 minutes, until the soup is thick and white and the mutton is soft, take out the knife, and then turn to low heat to boil the soup for about an hour, that is. Boiling over medium heat for a period of time will emulsify the fat in the boiling soup and make the soup thicker and whiter. Finally, it is boiled for a long time over low heat, so that the umami substances in the lamb bones are completely oozing and dissolving into the water, which can make the soup taste more mellow.

In addition, salt should not be added to the soup to taste, otherwise the umami substances in the raw materials will not easily seep out.

Many people do not add mutton trotters when boiling mutton soup, in fact, mutton trotters contain a large amount of gelatin, which precipitates and seeps into the water after being heated, making the soup thick, but the mutton trotters should not be used too much, otherwise the soup will be too thick; The addition of crucian carp can enhance the freshness and flavor, remove the fishy smell of mutton, and whiten the soup; The addition of sugarcane can also remove the fishy smell and increase the umami flavor of the soup.

Put the bones together to boil it will be thick white, and the following is the method:

Ingredients: 270 grams of lamb chops, 1360 grams of beef offal, 350 grams of haggis, 4 tablespoons of salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of white pepper, 2 corianders, 1 chopped green onion.

Production steps: 1. Wash the materials, cut and cooked the haggis. In fact, you can also buy your favorite haggis parts, but it is very troublesome to clean up.

2. Lamb chops can be sliced, and large pieces are OK, because the stewing time is long, it will be very soft and rotten, and the size is really arbitrary.

3. Wash the beef offal bones, pot under cold water, and the water will not pass the meat.

4. Boil the blood to remove the water, and boil for 10 minutes.

5. Rinse down with cool water to wash off the blood.

6. Put it in a large pot and boil with more water. Xiang accompanies the notice.

7. After the beef offal bones have been stewed for an hour, add the lamb and haggis.

8. After simmering for 4 hours, the bones are all deboned, just take them out.

9. The boiled soup is white, and the lamb bones will be even whiter. You don't need to add any seasoning when you cook it, but add it when you can eat it.

10. Put it in a bowl and add salt, monosodium glutamate, white pepper, coriander and chopped green onion.

Add crucian carp to boil together, it can improve the freshness and fragrance, remove the fishy smell of mutton, and whiten the soup.

The addition of sugarcane can also remove the fishy smell and increase the umami flavor of the soup.

The reason why the mutton soup is white and milky is not because of the addition of milk, rice soup and the like, but because the mutton is boiled slowly, and the fat is heated and emulsified in the soup (the fat is suspended in the soup in the form of very small oil droplets), so it appears white.

The key is to cook it long enough (up to several hours).

Hello. When boiling mutton soup, add half a bowl of milk, which can not only remove the smell of mutton, but also make the soup white and thick

Ingredients: Appropriate amount of mutton or haggis, 2 white radish, half Chinese cabbage, 1 tablespoon of salt, a pinch of wolfberry, a grass fruit, 2 dried chili peppers, an appropriate amount of green onion knots, a piece of ginger, half a bowl of milk.

Production steps: 1. All materials are ready.

2. Slice the radish and cut the cabbage into cubes.

3. Put a little oil in the pot, stir-fry the dried chili peppers and green onions, stir-fry the lamb for a while, and add enough water.

4. Transfer the mutton soup to the stew pot, add angelica, grass fruit and ginger, bring to a boil over high heat, and simmer over medium-low heat.

5. Simmer for about an hour, add half a bowl of milk, and add wolfberries (adding milk not only removes the smell, but also makes the soup milky white).

6. Add cabbage and white radish, simmer for about half an hour, the radish and cabbage are cooked, add an appropriate amount of salt and chicken essence to get out of the pot.

7. Make a dipping sauce with chili oil, millet pepper, coriander, minced green onion, salt monosodium glutamate, etc. according to taste, dip and eat.

8. Finished product drawing.