How to make beef bone soup white

How to make beef bone soup white

In the past 10 days, the popularity of cooking techniques and food preparation has continued to rise across the Internet. In particular, how to make thick white beef bone soup has become a hot topic. Many food bloggers and housewives discuss the secrets of making this traditional soup. This article will combine the hot content on the entire Internet and provide you with a detailed analysis of the key steps and techniques for making beef bone soup white in the form of structured data.

1. The key principles of making white beef bone soup

The main reason why beef bone soup appears white is that the fat emulsifies at high temperatures, forming tiny fat particles that are evenly distributed in the soup. This emulsification process requires specific temperature and time control, and is closely related to the selection and processing of ingredients.

2. Detailed production steps

1.Material selection and processing stage

Choose fresh beef leg bones or beef backbones, which are rich in bone marrow and collagen. The bones need to be soaked in clean water for 2 hours, changing the water 2-3 times to remove the blood.

2.preprocessing stage

Put the processed bones into the pot with cold water, add an appropriate amount of cooking wine and ginger slices, bring to a boil over high heat and continue to cook for 5 minutes. This step can further remove fishy smell and impurities.

3.Formal cooking stage

Put the blanched bones into a clean pot, add enough hot water (about 3 times the weight of the bones), bring to a boil over high heat, then turn to medium to low heat and simmer slowly. Keep the soup slightly boiling to help emulsify the fat.

3. Frequently Asked Questions

Based on the hot discussions on the Internet in the past 10 days, we have compiled the following frequently asked questions:

4. Tips for improving soup color

1. Adding a small amount of pig skin or chicken feet can increase the collagen content, making the soup whiter and thicker.

2. Do not stir frequently during the cooking process to avoid damaging the emulsification process.

3. Using a casserole or cast iron pot has better heat preservation performance and is conducive to long-term cooking.

4. In the last 15 minutes, you can turn up the heat to "make the soup" to fully emulsify the fat.

5. Nutritional value analysis

White beef bone soup not only tastes delicious, but also has rich nutritional value:

Through the above detailed step analysis and data analysis, I believe you have mastered the essence of making white beef bone soup. Remember, patience and fire control are the keys to success. Now go to the kitchen to practice and serve a bowl of fragrant and milky beef bone soup to your family!