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Many people think that the milky white soup is the
Actually, this is wrong
This is because the so-called white soup is a very small fat particle (small oil droplet)
As we all know, water and oil are incompatible
In this way, the oil that should have floated on the surface of the water was dragged into the water by these peacemaker proteins, forming a milky white soup, a process called emulsification
Knowing this, it will help us quickly make a milky soup
If the cooking is not good, we can also use the "cheat" method
Having said all this, I actually want to tell you that compared with the clear soup, the thick white soup has more fat particles (higher energy) and there are no special nutrients