Many people think that milky white soup is the most nutritious. In fact, this is a view that has been circulating for a long time. In the past, when people saw the milky white thick soup, influenced by the view that " complements the shape ", they thought that these soups were the holy food of "milking", and they wanted to throw away the meat and finish the soup.
Actually this is wrong. Anyone who knows how to cook knows that not all ingredients can produce milky white soup. The most common ingredients for making white soup are fish such as crucian carp and ingredients rich in connective tissue such as large bones and pig's trotters. Pure lean meat cannot make white soup.
This is because the so-called white soup is very tiny fat particles (small oil droplets) dispersed in the water. Due to the difference in refractive index, countless small oil droplets scatter the light in the water in all directions, thus forming a milky white color. Of course, not as long as there is fat in the water, it will form a milky white color.
As we all know, water and oil are incompatible. Oil in water will gradually condense and float on the surface of the water. At this time, a "peacemaker" is needed - a protein that contains both hydrophilic amino acids and hydrophobic (lipophilic) amino acids. The hydrophilic and lipophilic amino acids are like the left and right hands of the protein. Grab the small oil droplets with one hand and the water molecules with the other.
Just like this, the oil that should have been floating on the water was dragged into the water by these peacemaker proteins, forming a milky white soup. This process is called emulsification. Of course, this cooking process may seem simple, but it has many prerequisites. For example, the fat in the food must be slowly released into the water, otherwise the oil will accumulate on the water surface before enough protein is dissolved in the water. There is also water that needs to be kept boiling and rolling to break up the fat particles...
knows this and can help us quickly make milky white soup. For example, when making crucian carp soup , first fry the crucian carp in a small amount of oil, which can not only add fat to the soup in advance, but also help the protein in the crucian carp dissolve quickly to produce white soup.
If we are really not good at cooking, we can also use the "cheating" method. Add a small amount of milk, mayonnaise, and other ingredients containing emulsifying ingredients to the cooked soup to help the soup turn white quickly. For example, lean mutton and haggis contain less fat, so it is theoretically difficult to cook milky white mutton soup. Many mutton soup restaurants will add milk to the soup to quickly turn the mutton soup white.
has said so much, but I actually want to tell you that compared with clear soup, thick white soup only has more fat particles (higher energy) and does not have any special nutrients. Our usual method of making soup can only dissolve about 10% of the nutrients in the ingredients at most, and most of the nutrients are still in the meat. Not to mention that during the soup stewing process, a large amount of heat-labile nutrients such as vitamin C, , vitamin B, anthocyanins, and will also be lost. Therefore, to supplement nutrition, eating meat is more direct than drinking soup.
Article source: Food is interesting.
