Published, How to boil mutton soup white?

There must be mutton bones, this cannot be missing, pure mutton soup may not have the effect of boiling white. The lamb and bones must be fresh, and the frozen ones don't know how effective they are, and I haven't tried them. Without adding any ingredients, the boiled mutton soup is delicious, and when eating meat and drinking soup, add condiments and minced garlic and chili peppers as appropriate.

Sheep bones are best cracked with the back of a knife or an axe, it is best to use sheep's hoof bones, connoisseurs know that sheep's hoof bones contain many hoof tendons, and the mutton soup boiled out is thick and white, I don't understand the reason, it is estimated that it contains high protein. Some methods will stir-fry the lamb with mutton fat first, but we don't use it. Put the mutton and mutton bones directly in the pot with enough water, bring to a boil over high heat, skim off the white foam floating on it, and then turn to medium-low heat and boil slowly.

You can't stop working, and you have to keep the water in the pot boiling, so that the white soup will come out. In terms of time, it is estimated that it will be about 3 hours.

You can fry or fry the mutton with a little oil before boiling the soup, then heat the water, use high heat for 10 minutes, and then turn to medium-low heat, you can achieve the effect. Stir-fry first, then cook, and you will have white soup. The same goes for fish soup.

Boil. Be sure to make a big fire, and if you simmer, the soup will be clear.

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.

If you want the mutton soup to be delicious, you must add bones to boil, and then the mutton can be fried or not, as for the mutton fat, you can add or not. If you want white soup, you don't need to add milk or noodles or water, you can add bones and boil it directly to make white soup.

Simmer time. Add enough water, boil the fire to remove the foam, and then change to low heat, it will take a long time. When the time comes, the soup is white. Some people say that you can't add water in the middle of the way, but this statement is not accurate, so I will add water.

The lamb bones are first boiled on high heat for an hour, then on low heat, and after two or three hours, the soup is white. The mutton soup shop will crush the bones and make the soup.

Wash the raw mutton and put cold water into a pot and boil over high heat, during which use a spoon to skim off the foam, and poke the mutton with chopsticks to indicate that the mutton will turn white when cooked.

Put some white mutton fat in the soup and boil it together, and soon the "white flavor" mutton soup will appear.

Actually, I don't want to say, how to make the sheep soup white? In fact, it is very simple, after boiling for half an hour, take out the ingredients, put them in cold water to cool, and then put them in a boiling pot, and after an hour, you will get the thick white mutton soup you want.

Water is very important, and no matter how much you boil the acidic water, it will not be in vain. If you use purified water and add a little edible alkaline soup to the white meat, you can also know the boiling time.

The white sheep soup is basically fake, and it is not white with this boil, and it is all whitened with (titanium dioxide). This is also used to make bread. Only I dare to break the news.

I'll give it to everyone, turn the fire on a little bigger, put one less water, and you can boil it white immediately.

The soup with a large sheep's mouth is black and yellow, and the soup with a small mouth is white.

1. Before boiling the soup, you can fry or fry the mutton, add hot water for ten minutes, and then turn to medium-low heat to cook it to make the soup white.

2. You can add crucian carp to boil together, which can not only make the mutton fishy, but also make the soup thick and white and nutritious, and you can also add sugarcane, which can also make the soup whiter and fresher.

3. It should be boiled with sheep's trotters, because when many people stew mutton soup, they only stew meat without adding bones, but in fact, sheep's trotters are rich in collagen, and when it is heated, it will be mixed with water to make the soup thicker. But you can't add too much, otherwise it will be too thick, in short, there must be bones in the stew.

4. If the time is tight, you can also add milk and milk powder, although the soup of mutton soup is not boiled out with milk, but there are actually many restaurants now that add milk, so it is not impossible. However, it is recommended that it is best not to use this method, because if you add it, it will not be a real lamb soup.

5. When boiling mutton soup, you can put some white mutton fat appropriately, so that the mutton soup will quickly turn into white soup.

1.The lamb leg meat is soaked in cold water to remove the blood water, and the lamb bone is broken (the water should be changed several times halfway) 2Spices are prepared, and all except ginger are packed into spice packets.

3.Put the mutton and mutton bones in a pot of cold water, boil over high heat and continue to cook for two minutes to remove the mutton and mutton bones (this soup is not used), and wash the blood foam on the mutton with running water.

4.Put the lamb in a saucepan, add an appropriate amount of water, add ginger cubes and spice packets with spices, simmer until the lamb is cooked and soft, remove the lamb (you can also continue to stew the lamb bones).

5.The color will look good if it is boiled for a long time, and it is generally very white, and the one with some milk is added.

Tender and juicy and fragrant, the mutton is so fragrant! Ingredients for 2 people.

500g lamb shank 1 tbsp Sichuan pepper 1 green onion 2 slices of ginger 2 cloves of garlic 1 2 tbsp sesame oil 3 tbsp vegetable oil 1 tbsp cooked white sesame seeds 8 sprigs coriander 1 tbsp cumin 1 star anise 1 tbsp sugar 1 tbsp cumin powder 1 tbsp salt 1 3 tbsp black pepper 1 3 tbsp dark soy sauce 2 tbsp light soy sauce.

Tender and juicy and fragrant, the mutton is so fragrant! practice.

1. Tender and juicy with a strong aroma, the mutton is absolutely fragrant! Menu**.

Add Sichuan pepper, cumin and star anise to a small pot, pour in half a bowl of water and simmer for 5 minutes.

2. Tender and juicy with a strong aroma, the mutton is so fragrant! Menu**.

Filter for standby. 3. Tender and juicy with a strong aroma, the mutton is so fragrant! Menu**.

Cut the lamb leg into coin-thick slices, pour in a small half bowl of seasoning water and mix well.

4. Tender and juicy with a strong aroma, the mutton is so fragrant! Menu**.

Add sugar, 1 tablespoon ground cumin, salt, black pepper, dark soy sauce, light soy sauce and green onion, ginger and garlic and mix well.

5. Tender and juicy with a strong aroma, the mutton is so fragrant! Menu**.

Add sesame oil and 1 tablespoon of vegetable oil, mix well and marinate for 2 hours.

6. Tender and juicy with a strong aroma, the mutton is so fragrant! Menu**.

Add 2 tablespoons of vegetable oil to a frying pan and fry the lamb slices until they change color.

7. Tender and juicy with a strong aroma, the mutton is so fragrant! Menu**.

In a separate pot, add 1 tablespoon of frying oil and add the meat slices.

8. Tender and juicy with a strong aroma, the mutton is so fragrant! Menu**.

Add cooked white sesame seeds and 1 2 tablespoons of cumin powder and stir well, then add green onions and coriander segments and stir-fry quickly.

Finished product drawing. Tender and juicy and fragrant, the mutton is so fragrant! cooking skills.

Yam mutton soup.

Ingredients: Lamb; Yam; Scallions; Ginger; pepper; Wine; Salt procedure.

Method Remove the tendons and limbs of the mutton and cut it into pieces. Peel the yam, wash and cut into hob pieces, soak in water and set aside, 2Put the pot on the fire, put the mutton, add water, bring to a boil over high heat, and skim off the foam. Remove and rinse with hot water to remove the foam from the meat.

3.Put it in a purple casserole, add green onions, ginger slices, pepper and cooking wine, press the health soup stop, and stew until the mutton is 8 rotten.

4.Add the yam cubes and stew until the lamb is crispy and salty.

It has a significant effect on regulating physiological ability, weak physique after illness, postpartum recuperation of women, and strengthening the body of children.

Yam contains a lot of starch and protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acids, choline, allantoin, etc. Among them, the important nutrient is dioscorea soap, which is a pioneer substance in the synthesis of female hormones, which has the effect of nourishing yin and yang, and enhancing metabolism; Yam has the effect of tonifying the lungs and strengthening the kidneys, invigorating qi and strengthening the spleen. It can also prevent cardiovascular fat deposition and help digestion and absorption of the gastrointestinal tract.

Lamb is warm, lamb ribs are nutritious, rich and high-quality protein, fat, calcium, phosphorus, iron. Vitamin A, vitamin B6, B12, etc. It helps Yuanyang, replenishes menstrual blood, and cures fatigue.

Eating mutton often in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role.

This dish has the effect of nourishing qi and blood, strengthening muscles and bones. It is suitable for senile patients with tuberculosis and blood deficiency and qi failure. It has many effects such as tonifying the liver and kidneys, strengthening muscles and bones, lowering blood pressure, and stabilizing the fetus. However, those with hot lungs and cough should be used with caution.

—You Congshen—

Boil mutton soup with milk to make a white soup. The purpose of adding milk to mutton soup is to boil the soup more thick and white, and milk contains high protein and fat, its color is pure white, added to the soup, the color will not change, and it can also increase the nutrition and efficacy of eating mutton soup.

Tips: After the mutton soup is boiled, add the milk, and then simmer until it boils;

If you put milk or milk powder to boil at the beginning of the stew of Mori Hall mutton, it will gradually lose the nutrients in it with a long time of hidden stewing, so the timing of putting milk should be put after the mutton soup is ready, and after letting go of milk, you only need to heat and boil, no need to cook for a long time.