Why is the soup in a restaurant milky? Staying up at home but can t do it?

Evaporated milk or whipped cream, such as Sanhua evaporated milk and Nestlé evaporated cream, were used. Don't believe in the heat, you can't do it in the hotel, otherwise the cost is too high. That's where I work. Wuhan Hujin Hotel.

The heat is particularly important After the general soup is boiled, it should also be simmered for one and a half to two hours, and the pot is also particularly important, and the casserole is the best.

For example, crucian carp soup, green onions, ginger, peppercorns, ingredients, and fish after boiling the pot and simmering for two hours, the soup will naturally turn white.

Some of the soups in the restaurant are made with evaporated milk. You don't need to add some of them. Of course, there are restaurants that specialize in stewing milk soup for soup. This will increase the cost.

For example, crucian carp soup: first fry the fish with oil. Add water, ginger, and green onions to boil the soup over high heat for a few minutes and it will become milky white.

When you make the soup, you have to close the lid and it will turn white. I used to make pork rib soup that was always not white, but then I heard from a friend that it would be white when I put the lid on. I tried it and it worked.

Light milk.

Especially the duck soup, if you taste it carefully, you will taste the taste of milk. It's pretty faint, though.

It's because of the addition of milk.

The soup with milk tastes twice as good!