That is to say, don't pour out the water for cooking the first ribs ~
Selection of utensils
It is best to choose a casserole with delicate texture for soup. The soup in the casserole is better than that in other utensils.
The meaning of three pots and four stews
Three pots, that is, soup usually takes three hours; Four stews. It takes four to six hours to stew the soup.
Stewing for a long time is one aspect, and you should also pay attention to the following five taboos:
First, avoid adding cold water halfway, because the heated meat shrinks when it is cold, and the protein is not easy to dissolve, so the soup loses its original flavor.
Second, avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve, thus making the soup darker, with insufficient concentration and unsightly appearance.
Third, avoid adding too many seasonings such as onion, ginger and cooking wine, so as not to affect the original flavor of the soup itself.
Avoid putting too much soy sauce too early, so as not to sour the soup and darken the color.
Five bogey let the soup boil, lest the protein molecules in the meat violently move, making the soup turbid.
Selection of soup ingredients
If your body is full of anger, you should choose sweet and cool soup materials, such as mung beans, coix seed, kelp, wax gourd, lotus seeds, and other Chinese herbal medicines such as swordfish and abrus cantonensis. If your body is too cold, you should choose some hot soup, such as ginseng. In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet antler, bird's nest and so on. ? Most northerners think that the soup should be seasoned, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as the cooking time is long enough, the delicious soup will naturally overflow. Should soup be drunk before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but patients with superficial gastritis should drink it after meals to avoid aggravating symptoms.
Making soup is a science. The following is a detailed introduction to the matters that should be paid attention to when making soup.
Look at the menu and introduce the method of making soup. It always says "Let the meat leave the water or fly". What do you mean? What are the advantages of doing so?
When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.