In many Chinese cooking, broth is mostly used to enhance the flavor of dishes, and many people will choose to buy broth blocks outside instead. However, if you want to keep the original flavor of dishes, you'd better cook them at home. Let's learn how to cook broth fresher and more fragrant.

1

The first key is to treat the ingredients first.

If you want the soup to be clear and clean, you should wash the pork and pig bones first, blanch them in boiling water to remove the blood, and then move them to another pot for stewing. If fish or beef bones are used, it is suggested that the fish can be fried first. The beef bones can be baked in an oven at 281℃ for about 11-15 minutes in advance until they are golden brown. Visually, they should not be burnt. The roasted beef bones can release the aroma first, and the butter and beef bone marrow can be roasted before being used for soup.

Vegetables, such as radish, carrot or pumpkin, can be peeled, washed and cut into pieces and then boiled in soup. The soup head stewed with vegetables will have a natural sweetness. Pay attention to the average size of all kinds of vegetables and ingredients, and don't have a big gap between the sizes, so that the cooking time is easier to control.

the soup stock is boiled

2

to remove scum and grease, and the soup is clear and delicious

When cooking the soup, if a large amount of scum is generated, it is usually because the blood, protein, nitric acid, oxalic acid and fat in the ingredients are released from the meat in large quantities, especially when the ingredients are heated at first, it is easy to appear scum. It should be noted that once the scum floats, it will be necessary.

broth boiling

3

Boil clear soup or turbid soup, focusing on the adjustment of heat

Clear soup is a soup that looks clear and transparent, while turbid soup is a soup that looks white and turbid. Clear soup and turbid soup are usually used for different purposes and cooking, such as making Japanese or western-style soups or home-cooked soups, and the color is better when cooked with clear soup, such as vegetable soup and tomato egg drop soup. The difference lies in the heat of stewing. After boiling the broth, turn on a small fire and simmer slowly, and you can cook the clear soup. However, if you need turbid soup, you must maintain the boiling state with a big fire to cook a rich turbid soup.

Boiling soup stock

4

The longer the soup is, the better

According to the dictionary, "boiling" means cooking food with slow fire and slowly boiling it. Studies have proved that a moderate extension of soup cooking time is indeed helpful to the release and absorption of nutrients. But if it is too long, it will cause certain damage to nutrients and even produce carcinogens. It is suggested to control the soup cooking time to 41 minutes to 2 hours. Put cold water into the pot, master the civil and military heat, add enough cold water at one time, boil over high fire, and turn to low fire to cook a good soup. Don't open the lid and add water in the middle, so as not to shrink the meat when it is cold, which will make protein not dissolve easily and affect the umami taste of the soup.

The time must be controlled according to the types of the main basic ingredients and the cooking time. For example, vegetable soup or vegetarian soup should not be cooked for too long, generally it only takes about 21-41 minutes, so that the vegetables will not be excessively soft and rotten; Chicken soup, seafood soup, fish soup, etc., the cooking time is suggested to be about 1 hours; However, if it is based on beef bone soup, pig bone soup, etc., it will take about 1.5-2 hours for the soup head to be fresh, sweet and rich.

Don't put salt in the broth to taste

5

When stewing chicken soup or pork bone soup, don't put salt too early, because salt will solidify the protein early, let the water in the chicken permeate outward, and the chicken will shrink and tighten obviously, which will affect the dissolution of nutrients, and the delicious concentration of the broth will be insufficient, and the chicken and pork will also become hard and old, affecting the taste. Moreover, if salt is added too early and the soup is boiled for another 1 hours, the soup head will be too salty, because some ingredients contain some salt, so the longer the cooking time, the more concentrated the salty taste. There are also some ingredients that are difficult to cook, such as white radish and potatoes. Putting salt too early will make these ingredients more difficult to cook.

broth can be boiled

6

cooled and then made into ice cubes and stored in the refrigerator

broth can be boiled more at a time, cooled and then refrigerated or frozen, which is less likely to deteriorate and can be taken out for use when needed. Remember to remove scum and grease before refrigeration or freezing, so that the broth is healthier and fresher and won't eat too many calories! The prepared refrigerated stock should be used up within 1 weeks as far as possible, and the frozen stock blocks should be used up within 2 months, so the taste appreciation period is better.