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How is the milky white soup made?

1. Spicy Hot Pot milky white soup. It is blended with a chemical raw material. It is said that all kinds of seasonings can be blended with chemical raw materials. It's all right. You'd better eat out less of this Spicy Hot Pot.

2. Half the cow bone, cut it up (ask the seller to help) wash the cow bone and put it in the rice cooker. Add clear water to the highest water level, add green onions, sliced ginger and cooking wine 10ML. When the soup is about to boil, there will be a lot of floating powder, which will be thrown away with a big spoon. Add a tablespoon of vinegar (10ML), close the lid and cook for 4 hours. If you use a casserole, change it to the smallest fire and cook for 3-4 hours.

3. The practice of milk white tube bone soup: I prepared two tube bones and asked the enthusiastic stall owner to chop them into small pieces at the time of purchase. First, grasp the tube bones with a small amount of flour, and let the tube bones be evenly wrapped with a layer of flour. In this way, you can make use of the adsorption capacity of flour to better bring out the blood and dirt on the surface, and then wash it with warm water for several times.

4. The participation of fat turns crucian carp soup into milk soup. In the process of making fish soup, the fat in cooking oil and the adipose tissue contained in fish are crushed into fine particles, while lecithin, gelatin molecules and some proteins act as emulsifiers, forming an oil-in-water emulsion, which makes the soup thick and white and eventually becomes "milk soup".

5. Adding fried eggs will make the soup milky white. Towel gourd tofu soup can be made as follows: prepare materials: towel gourd, tofu, eggs, ginger, salt, peanut oil. Blanch the tofu in cold water to remove the fishy smell and make the tofu more compact. Bring the fire to a boil and fish it out for backup. Hot pot. Pour in peanut oil. Stir-fry the ginger to give a fragrance. Pour in the towel gourd and stir-fry until the towel gourd becomes soft.

How to stew sparerib soup to milky white

Cut each rib into 3 equal sections and put it in water. Turn off the fire after boiling to remove the blood from the meat. Remove the ribs, rinse the foam with warm water and drain. Pour 15 grams of cooking oil into the clean pan, heat it, pour in the ribs and stir-fry. Stir-fry for 4 minutes, the meat on the ribs will become slightly tight. Turn off the fire and remove the ribs. Pour enough water into the pot, bring it to a boil and pour into the ribs to keep the pan on high heat.

The specific operation methods and steps of stewing the spareribs soup into milky white: after the ribs are washed and chopped into small pieces, blanch the blood foam in boiling water, remove it, rinse with warm water and drain. Stir-fry a little oil in the pan and put it into the ribs and stir-fry the ribs dry. You can add some cooking wine at this time, but do not put soy sauce or other seasonings. Don't stir-fry the ribs too well, just stir-fry a few times.

Ingredients: ribs, green onions, ginger, garlic, pepper, star anise, cinnamon. Chopped onions, sliced ginger, peeled garlic, spare ribs chopped into 4-5 cm segments, washed with water and put into a pot with cold water (can be iron pot, but preferably casserole) heat to boil, at this time there will be a lot of foam on the water, it is blood foam, if you want to stew milky white soup, you must remove all these blood foams.

First blanch water: James water can remove the blood foam on the surface of the ribs, so as to avoid the color of the ribs being contaminated in advance when boiling into soup, which can make the ribs soup more milky and white. Regular flipping: turning the ribs regularly when the ribs soup is boiled can help promote the rapid dissolution of fat and fat in the ribs, thus making the rib soup more likely to turn white.

Chop the ribs into 4-5 cm segments, wash them with water and put them into a pot (iron pot, but preferably a casserole) and heat them to a boil. At this time, there will be a lot of foam on the surface of the water, which are all blood foams. If you want to stew a milky soup, you must remove all these blood foams. After the blood foam, add green onions, ginger slices, a little pepper, star anise, cinnamon, cover, heat over medium heat.

Wash the bones: buy the bones and rinse them with warm water. Soak the bones: soak the washed bones with water, the water will turn red, and then change the water. If you change it twice, the color of the water will be very light. Practice James water: meat James water can be hot water into the pot. To cook soup: just add a few slices of ginger, a chive knot, 2 teaspoons of white vinegar. Practice skimming, skimming once and then for a while, until there is no dirty foam.

How to make milky white bone soup

Prepare ingredients: 1 kilogram of beef bone, 30 grams of spring onions, 60 grams of ginger, 50 grams of cooking wine, 10 grams of pepper, 150 grams of radish. Blanch the beef bones in the pot and blanch the blood in the soup. Add 30 grams of onions and 20 grams of sliced ginger. Pour in another 50 grams of cooking wine. Bring to the boil and skim off the foam. Remove the cow bones and wash them twice more.

Production steps: rinse pig bones, pour water into the pot, put pig bones to boil, scald to remove blood. Pick it up and rinse off the foam with clean water. Peel off the skin and cut into pieces. Carrots and horseshoes are also peeled and cut, and corn is cut into several sections. Pour all the ingredients into the casserole. Pour in the right amount of water. Bring the fire to the boil and stir the bottom of the pot slightly to prevent sticking. Turn to low heat and cook for two and a half hours.

The practice of milk white tube bone soup: I prepared 2 tube bones and asked the enthusiastic stall owner to chop them into small pieces at the time of purchase. First, grasp the tube bones with a small amount of flour, and let the tube bones be evenly wrapped with a layer of flour. In this way, you can use the adsorption capacity of flour to better bring out the blood and dirt on the surface, and then wash it with warm water for several times.

Tips on how to stew sparerib soup into milky white

The specific operation methods and steps of stewing the spareribs soup into milky white: after the ribs are washed and chopped into small pieces, blanch the blood foam in boiling water, remove it, rinse with warm water and drain. Stir-fry a little oil in the pan and put it into the ribs and stir-fry the ribs dry. You can add some cooking wine at this time, but do not put soy sauce or other seasonings. Don't stir-fry the ribs too well, just stir-fry a few times.

First of all, the stew takes a little longer, probably more than two hours. when you put some cooking wine in the stew, it will look clearer, and there are two ways to be milky. If you don't notice a change in the color of the soup during the stew (usually it's possible) just add a little milk before the cease-fire, never add more, and turn off the fire after you add it.

Cut each rib into 3 equal sections and put it in water. Turn off the fire after boiling to remove the blood from the meat. Remove the ribs, rinse the foam with warm water and drain. Pour 15 grams of cooking oil into the clean pan, heat it, pour in the ribs and stir-fry. Stir-fry for 4 minutes, the meat on the ribs will become slightly tight. Turn off the fire and remove the ribs. Pour enough water into the pot, bring it to a boil and pour into the ribs to keep the pan on high heat.

How to make milky white beef bone soup

Half the cow bone, cut it up (ask the seller to help) wash the cow bone and put it in the rice cooker. Add clear water to the highest water level, add green onions, sliced ginger and cooking wine 10ML. When the soup is about to boil, there will be a lot of floating powder, which will be thrown away with a big spoon. Add a tablespoon of vinegar (10ML), close the lid and cook for 4 hours. If you use a casserole, change it to the smallest fire and cook for 3-4 hours.

Prepare ingredients: 1 kilogram of beef bone, 30 grams of spring onions, 60 grams of ginger, 50 grams of cooking wine, 10 grams of pepper, 150 grams of radish. Blanch the beef bones in the pot and blanch the blood in the soup. Add 30 grams of onions and 20 grams of sliced ginger. Pour in another 50 grams of cooking wine. Bring to the boil and skim off the foam. Remove the cow bones and wash them twice more.

Soak the tenderloin in cold water for 4 hours, change the water 4 times in the middle, soak the blood as much as possible, the more thorough the soak, the better the taste of the stewed soup, the better the color of the soup.

Do not knock open the bone after washing and put it in cold water and boil it over low heat until it boils. Change the water and add a cover of white vinegar. In this way, the bone soup will be white. Milky beef bone soup ingredients: beef bone 1500 grams, onions 300g, corn 400g, ginger 200g, rice wine 1 cup cooking tools: soup pot cooking steps: wash beef bones, blanch them in boiling water to remove blood. Pick up the pig bones from method 1 and rinse them with clean water.

Put cold water in the pot and add sliced ginger, cooking wine and pepper. Put the prepared beef bones in the pan and bring to the boil. After the water boils, filter out the blood bubbles, pick up the cow bones and rinse them with cold water. Put the cow bones in the pressure cooker. Pour in the prepared cooking wine. Sprinkle appropriate amount of pepper, sliced ginger, salt and white pepper. Press with a pressure cooker for 90 minutes.

The milky white of the Great Wall is mainly to remove their blood; he put the cow bones into the pot, scald the blood, then add spring onions and fresh ginger, pour in cooking wine, boil for about 20 minutes, remove and control dry, then we pour the sheep bones into the pressure cooker, add seasoning, add stock, pour in oyster sauce, light soy sauce, soy sauce, salt, chicken essence, stew for about 40 minutes.