Why is mutton soup white? How to make mutton soup fresher, whiter and less fishy

Clear-boiled mutton is a special snack loved by all ethnic groups in Northwest and North China. Clear-boiled mutton is made with mutton, green radish, etc. The meat is white and tender, and the soup is clear, which retains the unique freshness and fragrance of mutton to the greatest extent. Clear-boiled mutton is tender and easy to digest. It is high in protein, low in fat, and contains more phospholipids. It has less fat and cholesterol than pork and beef. Today we will share with you how to cook mutton soup to make it fresher, whiter and less fishy.

Contents of this article

1. Why is the mutton soup white?

2. What seasoning is best for stewed lamb?

3. How to cook mutton soup to make it fresher, whiter and less fishy

Why is mutton soup white?

The main reason why mutton soup is white is because it contains condiments such as evaporated milk and milk. These condiments are white in themselves and contain a lot of calcium and protein, so the broth will be white. In addition, when ingredients such as sheep bones and sheep tripe are added to the mutton soup, the protein and fat contained in these ingredients will separate and the broth will also become white.

The reason why mutton soup is white may be because seasonings are added to the mutton soup, such as evaporated milk, milk, etc. These seasonings are white in themselves and contain a lot of calcium and protein, so the boiled mutton soup will be white.

In addition, when cooking mutton soup, if you add ingredients such as sheep bones and sheep tripe, the protein and fat they contain will be separated by high temperature and the mutton soup will appear white.

Fresh mutton contains a certain amount of blood. Rinse the mutton repeatedly in a basin of water. After the blood in the mutton is rinsed away, the color of the boiled mutton soup will also be white.

What seasoning is best for stewed lamb

You can add ginger, green onion and Sichuan peppercorns to stewed mutton. They all have the function of removing the fishy smell. If conditions permit, it is best to add more green onions and cut them into sections and put them into the pot. Ginger is a necessary ingredient for stewed mutton. After crushing it, put it into the soup. The ginger juice is more easily released, making the mutton slightly spicy and tasty, and also has the effect of dispelling cold.

If you think the original mutton has a fishy smell, you can add some spices into it and cook it together. The spices for stewing meat are actually similar, basically star anise, pepper, cinnamon and star anise. When these things are added, the aroma of the meat will be immediately enhanced.

Clear-boiled mutton is a special snack loved by ethnic groups in Northwest and North China. Clear-boiled mutton is made with mutton, green radish, etc. The meat is white and tender, and the soup is clear, which retains the unique freshness and fragrance of mutton to the greatest extent.

Clear-boiled lamb is tender and easy to digest. It is high in protein, low in fat, and rich in phospholipids. It has less fat and cholesterol than pork and beef.

How to cook mutton soup to make it fresher, whiter and less fishy

If you want the mutton soup to be more white and fresh without the fishy smell, you can remove the fascia in advance, because the fishy smell of mutton mainly comes from the fascia in the fat. In addition, before cooking the mutton soup, you need to blanch the mutton in advance, so as to remove the blood foam and impurities in the mutton. Add sand ginger and white radish during the cooking process, and the mutton soup will be less fishy and thicker.

If you want the mutton soup to be fresher, whiter and less fishy, ​​it is recommended to remove the fascia of the mutton in advance, because the fishy smell of mutton mainly comes from the fascia in the fat. After removing the fascia, the fishy smell of mutton will be greatly reduced.

To cook mutton soup, you need to blanch the mutton in advance, so that the blood foam and impurities in the mutton can be removed. The stewed mutton soup will be more delicious and taste better.

In addition, when stewing mutton soup, you can also add some sand ginger and white radish into the pot. White radish can help remove the fishy smell of mutton, and the mutton soup will be thicker and whiter.