快速熬制乳白的羊汤（Quick boiled mutton soup cream）

快速熬制乳白的羊汤（Quick boiled mutton soup cream） 快速熬制乳白的羊汤(Quick boiled mutton soup cream) Mutton soup is white white, not because of milk, soup stuff, but mutton fat heating in the soup (with minimal fat emulsified oil droplets suspended in the form of soup) showed white. If there are no conditions for long time thermal heating, you can be in the soup before, with a little oil to fry the lamb, and the heated water, with the fire rush for 10 minutes, then turn a small fire, can achieve the effect. The fish soup. Add some stewed mutton soup with milk This is the most direct way It's all done outside Fire boil. It must be a big fire. If time can add milk, also have a distinctive flavour. Bones need to buy bone marrow, careful deception, you can let the seller crack the bones, white soup, nutritious delicious, bone marrow is essential. The pig's big bone is the kind of bone marrow, and it opens the bone when it is in the pot, so that the bone marrow can be melted into the soup and boiled together, Small fire simmer, add appropriate amount of milk. Upstairs has said. Really good experience oh! A lot of white soup in the restaurant is made with milk, so you might as well try it. I make mutton soup at home. All the stew is clean. Why do the mutton soup in the restaurant go white? Listen to others say: 1, soup with milk, I tried, not. 2, using rice as white soup, I haven't tried it. 3, with sheep bones, morel, liver boil, I have tried, clear. 4, add chicken soup can also make white, add the chicken soup will not drink. 5, with additives whitening, I have not tried, I think it is not easy to harm yourself at home! 6, also said that with a large number of sheep bone. The fire burned for two hours or more than five hours to make the white soup, I think this hotel can not work. Specifically; to become white stewed mutton soup is actually very simple, a pair of sheep bones best, some sheep (3-5 kg), then put the cold water for more than an hour to remember what I said is a pot, you can fire must be increased or decreased according to the requirement, and slowly enjoy. I am the sunshine, our soup is white, with a large number of sheep bones. The fire burned for two hours or more than five hours to make white soup, this is the general hotel at 9 in the morning began to just 11.30 boarding time soup is good, you said the hotel did not this work is wrong, don't forget this is a professional ah, do every day, so there is plenty of time to cook!! You're talking about additives, just occasionally, and remind yourself that you're the chef Cattle bones can make soup white first boiled water in the shortest period of time and then use cold water to stew The correct answer is: in the soup when adding suet So the mutton soup is white in the restaurant. It's not his mutton, the best soup or the clear soup My every winter for a week to boil a mutton soup, each white, experience as follows: students will come to buy mutton, first with cold water drift, and change the water several times, for at least four times of water, clean water will be blood. The next step is lamb, onion, ginger, radish, wine, placed in the pot, just washed clean. Onion, ginger, radish and wine continue to simmer. The basic is to simmer for 1.5 hours to remove the lamb, and slightly cold, remove the bones. Continue to simmer the soup for half an hour. It is white thick soup! Just put salt on it. Wow! Ancestral method. Sure. You try it. The soup doesn't use MSG. It's fresh and has no smell. The house is not white or mutton soup caused less raw materials The milk is the apprentice to do, and now most are sheep Mutton soup white is very simple! Some blood first bone to global clean! Then bone mass must be enough! Usually a big pot, 70 catties per day under the bone. We have to change it every day. The decocting time usually within 4 hours or more, if we do not consider adding a little white sheep! Remember, most sheep and 1/3 more soup fishy! As for milk! Ha-ha～ Try it yourself. The taste of the soup is not mutton soup! Ha-ha～ Add a cool water pot, even if the middle water also add hot water. Boil out is decoction, as with what milk is groundless statement! In Ji'nan a famous soup shop, has done 30 years of Tang Cao master in the operating room, told reporters he taught the secrets of mutton soup. "I want to cook a pot of soup with two sheep, seasoning ten herbs, with a few hours of the bone marrow bone oil sheep cooked white soup." Cao master also told reporters that the more white the better is not the soup to drink, really good soup should taste is fragrant, sweet but not greasy. Mutton soup, how can I do not white?! What's going on? Tags: mutton soup milk white pot bones fire Answer: 2 browse: 1032 question time: 2010-07-21 22:00 Mutton soup, how can I do not white?! What's going on? For the first time: 20 catties sheep bones are boiled in the pot. First, the bones are washed with cold water, and the bubbles have been soaked for a long time. The boiling water has been boiled again for 3 or 4 hours, and the milk is white. The second time they bought 20 pounds of bones on the pot boil, first head cold water washing, and soaked for a long time, and take a pot of boiling water over the fire after boiling, cook for a while, and, simmer for 3 hours did not change! Where the hell is the problem? If you have trouble, please tell me, let me understand! Add: no additives or other materials, authentic pure bones boiled mutton soup! Add something, then I don't wonder! What I want is to cook it directly without adding anything! Recommended information: Guo Degang: your half life.Mp3 More "Guo Degang" related information The answer is chosen by the questioner himself, not the opinion of the love seeking intellectual Give you a material reference. It's probably not the right time. Soup (soup) is generally divided into hair soup, soup, soup three categories 1, Mao soup The wool soup is widely used in ordinary cooking, the kitchen is often continuous boil, continuous use replenishment. Material: chicken, duck bone, pig, pig meat, etc., no special requirements. Huohou: cold water boil, to foam, add onion ginger wine, small simmer a few hours. Out of soup rate: 3 to 5 times of raw materials. 2, milk soup Raw materials: choice of chicken and duck pig, pig feet, pig elbow so easy for a soup white (acid) raw materials. Huohou: raw materials with boiling water burns. Put cold water on to boil stir to foam, add onion ginger wine, slow roll to the soup thick Milky white. Out of soup rate: 1 to 2 times of raw materials. 3, clear soup Clear soup and regular clear soup. (1) common clear soup: Raw material: old hen (naturally stocked old hen), with some thin pork. Huohou: raw materials with boiling water burns. Put cold water on to boil stir to foam, add onion ginger wine, followed by a small fire, keep the soup slightly opened, turned over the broken blisters. The heat boiled white milk, heat is a small fresh scent is not concentrated. Decoction rate: 1-2 times of raw material. (2) refined soup (soup, soup, single hanging soup, double hanging soup) Take ordinary clear soup with gauze filtration. Take the chicken chop into minced meat, put onion ginger wine and water soak for a while. Put the minced chicken into the broth, stir heated stirring. When the soup will boil, use a small fire, can not let the soup roll. The suspended substance in the soup was absorbed by chicken antler, and the chicken antler was removed. The refining process is called "hanging soup"". Refined 2 times of the clear soup called "double hanging soup"". Clear soup is the most difficult soup in the soup, but also the best quality soup. Clear and delicious. Commonly used in the shark's fin soup or fresh sea cucumber, high-grade. Wo used to do the Linqu sheep Want the soup to be white? We usually cook the meat and scoop it out And then cook the bones in the pan Want to taste his sheep You can add spices such as cinnamon, cardamom Geranium a.dahurica clove It's simple! Be sure to cover the pan with a lid! And then the fire rolled for a few minutes! No, you cut me! Be sure to go bubble! The store is mutton books, everything the whole sheep are placed inside the burning with Morel ah what burns haggis inside white Good drink Cai Ashui haggis soup do not finish packing a whole second days of freeze up because there are sheep what I do not drink water to send soup Don't put the soup stewed salt and other seasonings, boil slow simmer to boil for several hours, the soup and white milk, fragrant odor free, and can not use pure meat stew, must have bones, it is best to have a haggis. Miss Shanxian County mutton soup ah, cheap drink! What is the Suzhou library soup that deceive the South did not drink authentic mutton soup, but also your death.