Why is the peanut pig's trotter soup not milky white? Why is the peanut pig's trotter soup not thick and white?

We all know that pig's trotters are a relatively nutritious food. Many people use them to make soup. Peanut pig's trotter soup is a very popular nourishing soup. It has a good edible value and is good for the body if consumed in moderation. So why is the peanut pig's trotter soup not thick and white? Let's take a closer look!

Why is the peanut and pig's trotter soup not thick and white?

The main reasons why the peanut and pig's trotter soup is not thick enough and the soup is not thick and white are as follows:

1. Firepower is not well controlled

When cooking peanut and pig's trotter soup, the heat should be controlled to make the soup tumble. The boiling soup will be thick and white, and the soup will taste mellow. If the heat is too low, the soup will be slightly boiled or not boiled, and the soup will taste very light, and the taste and mouthfeel will be very different.

2. Adding salt too early

When cooking peanut pig's trotter soup, salt must be added after the soup is cooked. Adding salt in advance will cause the protein in the pig's trotter to solidify prematurely, which will hinder the diffusion of various flavors in the pig's trotter, and ultimately cause the soup to be less flavorful. In addition, salt is added last so that the iodine in the salt will be more easily absorbed by the human body. If salt is added too early, the iodine will be lost during the cooking process.

How to make peanut pig's trotter soup

This soup is actually very simple to make, it just requires some preparation in advance:

1. First, rinse the peanuts five or six hours in advance, and then soak them in clean water;

2. Use tweezers to remove the remaining hair from the pig's feet, or burn the skin with fire, then scrape it clean with a knife, cut it into pieces, put it in a pot with cold water, add cooking wine and ginger slices, and blanch it;

3. Put the cleaned pig's feet into the soup pot, then add the prepared peanuts, green onions, ginger and enough water, bring to a boil over high heat, skim off the foam and then simmer over low heat;

4. Stew for about 1 hour and 40 minutes, open the lid and add salt to season, then continue cooking for about 10 minutes, then you can serve and enjoy.

Peanut pork trotter soup can also be cooked with soybeans or lotus roots, and the taste is also very good. If you like it a little lighter, you can also choose corn or carrots. All the ingredients are cleaned and cooked to the right temperature, so the taste will naturally be strong but not fishy. If you still feel that there is still a fishy smell, you can add 1 to 2 star anise to remove the fishy smell.

Tips for making pig's trotter peanut soup

1. The most important thing in making pig's trotter peanut soup is to ensure that the soup is fresh, delicious, and has a good color. To achieve these three requirements, you need to put a lot of effort into choosing seasonings. For example, avoid using too many seasonings; avoid adding too many seasonings that increase color and taste. It is best to keep the original flavor.

2. The key to ensuring that the soup does not have a strong fishy smell is blanching. The reason for the fishy smell of this soup is the fishy smell of the pig's trotters themselves. This fishy smell must be removed before making the soup, so the blanching step is very important.

3. When blanching, you can put sliced ​​ginger in the water and add a little cooking wine. The key to a strong flavor lies in the amount of water added when boiling the soup.

4. Remember not to add cold water when cooking this soup. If you are afraid of burning the pot or the water evaporates seriously, you can add warm water in moderation. It is best to add enough water at one time before cooking the soup.

5. For friends who like to eat meat or female friends who need to look beautiful and supplement collagen, you must choose pig's front trotters. The front trotters are called pig's hands, and the hind trotters are called pig's feet. Because pigs use more force in their daily activities, the front trotters have more meat and thicker tendons. Such pig's feet taste better when cooked in soup.