Shandong Style Milk Soup
Shandong milk soup (Naitang) is a signature white broth of Lu cuisine, made by slow-simmering chicken and pork bones until the broth turns milky white and intensely flavorful. It is used as a base for many dishes.
食材清单
- Milk 300 g
- Water 1000 ml
- Ginger slices 3 slices
- Salt to taste
- Cooking wine 1 tbsp
- Scallion segments 2 stalk
制作步骤
- 1. Wash and process the milk
- 2. Add enough water to the pot, add Shandong milk soup and ginger slices
- 3. After the fire is boiled, skim off the foam.
- 4. Add milk, water, ginger slices and scallions and simmer over low heat for 1 hour
- 5. Add salt to taste
- 6. Serve in a bowl and sprinkle with chopped green onion.
文化小知识
“奶汤”的制作技术乃汤是鲁菜的基本功之一。与使用乳制品的法式奶油汤不同，中式奶汤的白色纯粹是通过在剧烈炖煮过程中乳化胶原蛋白和骨头中的脂肪来实现的。关键是保持滚滚沸腾——温和的小火会产生清澈的肉汤，而剧烈的沸腾会乳化脂肪。山东厨师认为奶汤是对他们技艺的考验。它被用作“白玉豆腐汤”等菜肴的底料。和“奶汤鱼头”。这种技术可以追溯到数百年前的山东烹饪传统。