Never add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.
And it's best to cook in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Don't put too many condiments such as onion, ginger, wine, etc., but just the right amount, otherwise it will affect the umami flavor of the soup itself.
If you think bone soup is too greasy to drink like this, you can add some kelp or melon radish, so you won't be tired. You can also roast a small amount of laver on the fire and then sprinkle it into the soup, or you can get rid of greasy.
In the process of cooking soup, we should pay attention to skim the floating powder and oil on the noodle soup, otherwise the soup will be ugly in the end.
Also, if you want the soup to be clear and not turbid, you must use a small fire to make the soup boil only. Because boiling will make the protein molecules in the soup condense into many white particles, the soup will naturally be turbid.
People often say that you should drink more soup when you are in poor health. Now as long as you have time and mood on weekdays, you can make soup at home. It seems that making soup is also a fashion. Today, let's learn how to cook a delicious soup.
Look at the recipe to introduce the method of making soup, and always say "put the meat out of water or fly water" 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.
Every time I cook fish soup, the soup is ready and the fish is out of shape. What should I do? You can't cook fish soup with boiling water, but fry both sides of the fish in oil first, so that the skin of the fish won't be brittle and smelly.
Is it better to cook soup with cold water or hot water? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with white inner wall is very easy to use. Why is the meat after soup very firewood? After the lean meat is boiled, the meat quality is rough. You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours.
The fish soup and broth you drink in the restaurant are just like milk, which feels very nourishing, but you can't achieve this effect when you cook soup at home. Why? Only when oil and water are fully mixed can milk be produced. When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire. Also note that the water should be added at one time, supplemented halfway, and the soup should be drained.
What seasoning should I add to the soup? Want monosodium glutamate? When do you put the salt? Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients.
Is it better to cook soup as long as possible? No! The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours.
Although this soup is nutritious, it is a little greasy. What should I do? You can turn the soup on and off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, and then takes it out with a spoon and cooks the soup.
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.
Teach you to make soup.
Many people like to cook soup at home, but they often get nothing. Try some tips we introduced, and you are sure to cook delicious soup for your family.
Soup becomes fresh: it is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself.
Tang Bianqing: If you want ... >>
Question 2: How to cook bone soup is the most nutritious? It is better to have a detailed method: 1. Bone soup is nutritious and delicious, mainly because protein (which contains many amino acids) and fat in bones are dissolved in the soup, which makes the boiled bone soup delicious and nutritious. First put the bone in a cold water pot, gradually raise the temperature to boil, and then simmer with slow fire, which can loosen the bone tissue and gradually depolymerize the protein and fat in the bone. Secondly, when cooking bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, so that the protein in the bone will quickly solidify and denature, shrink into a ball and no longer depolymerize, and the gap on the surface of the meat will also shrink, resulting in tight bone tissue and difficulty in stewing. protein and fat in the bone marrow cannot be dissolved in large quantities, which will not only affect the nutritional components of the soup, but also affect the freshness of the soup.
2. My family's method is: first copy the bones in boiling water for a few minutes, and then rinse off the foam under the faucet. So that the fishy smell of meat can be removed more cleanly. Put it back in the casserole and add warm water, then bring it to a boil, then simmer for two hours, then add lotus seeds and medlar and cook for another 45 minutes, add salt and some sugar (or rock sugar) and cook for 15 minutes. If the bone oil is too big, I'll add radish stew instead. Radish can absorb oil, and radish is delicious. If you think the oil is still big, use a few steamed buns to suck up the top oil before drinking soup.
3. Before adding enough water to stew the soup at one time, break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly without adding cold water in the middle.
4. Add some vinegar to the soup. After the water is boiled, vinegar can be added appropriately, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, so that the soup is not only more delicious, but also more conducive to human absorption.
5, the stew time should not be too long Many people have the habit of drinking bone soup. They think that the longer the soup is stewed, the more delicious it tastes and the more nutritious it is. In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in bones. Therefore, bone soup should not be boiled for too long.
6. Don't put salt too early. Putting salt too early will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the delicious soup. It is recommended to put salt before cooking.
7. When cooking bone soup, wash the bone with warm water first, then put it in cold water and burn it slowly with low fire. After the water is boiled, add a little vinegar, which is easy to make the calcium juice in the bones fully precipitate. Don't forget that the salt must be put into the soup 10 minutes before eating, so as not to destroy the iodine in the salt. Remember to stew slowly.
It should be emphasized that it is very convenient to cook bone soup with a rice cooker, and you don't need to sit and watch it.
First, wash the bones;
2. Boil the bone with cold water and wash the blood foam;
3. Put the bones in a rice cooker, soak them in water, add five or six slices of ginger (must be added), heat them to boil for ten minutes, adjust them to the state of heat preservation, and keep them warm for two hours before cooking bone soup.
Fourth, when you need to eat, cook bone soup for 5 minutes with high fire, and add chopped green onion and salt.
Put some tomatoes, because its fruit acid can decompose calcium in bones and help absorption, and put some carrots to make it more business. I hope you like it.
Ingredients: 3-5, ingredients: 3-5 leaves and stems of pickled head vegetables, one of which is divided into two parts. Also, boil it in boiling water for a few minutes first, then put it in a pot, add water, not too much water, just submerge the bones a little. First, simmer for about 20 minutes, then simmer for about 30 minutes, and cut the leaves and stems of the first dish into small pieces. ......
Question 3: How to cook bone soup to turn white? First, the practice of bone soup:
Materials: 2 bonzi bones, 20g ginger, 0g garlic10g, 2 shallots and Lycium barbarum.
Exercise:
1. Generally, where you buy bones, you can ask the store to saw or chop them into pieces for you, so you don't have to knock them at home.
2. First water the pig bones: first boil a pot of boiling water, put the bones in the boiling water for about 10 minutes, (seeing the bones means that the rest of the meat is cooked or there is no blood), and take it out. Wash off the blood residue indicated by the bone with cold water, but be careful not to wash off the bone marrow inside the bone.
3. Re-boil a large pot of boiling water. After the water is boiled, add the chopped ginger, garlic and onion, cook for a few minutes, and then put the bones in.
4. After the bones are put in, boil, cover the pot (a small gap can be left), and then cook for 2-3 hours on medium heat.
Second, how to boil bone soup to white?
1, soup, the chef said to hang soup. Generally, a soup that can be boiled for three hours is a good soup. Cooking soup pays attention to small fire and slow attack, and the soup comes out naturally clear. The soup coming out of the fire is turbid.
To cook a pot of soup, first put the raw materials (chicken or pork bones) in water to boil (soak in water), then remove the blood, then add cold water, add onion and ginger slices, and never put garlic. The ratio of water to raw materials is 3: 1. After boiling for 40 minutes, add cooking wine, and then turn to low heat. After cooking for 3 hours, turn off the heat and season. Cook noodles with this soup, add a little pepper and vegetables, and put a few drops of sesame oil out of the pot (you don't have to put it if you don't like it). It is very fragrant and has a light taste.
If you want to boil the soup white, you must keep the temperature in the pot. Avoid always looking at the lid and let the heat dissipate. Don't worry about the boiling water in the pot, keep adding water. You really want to add. In addition, add boiled water, not cold water directly. If you think the fire is too strong, you'd rather switch to medium fire than keep adding water. When making soup, don't forget to do something else. You don't need to add salt to the soup. You should add some salt to your soup. We usually don't add water to the soup. When the soup was finished, the original pot of water turned into a half pot of milky thick soup. At this time, turn off the fire and clean up the oil slick on the noodle soup first.
3. This thick soup can be eaten directly, or diluted with boiling water 10 minute (best when there are many people), or cooled and frozen for later use. The above Lycium barbarum pig bone soup is made by adding boiled water and Lycium barbarum into thick soup and boiling it together for 15 minutes. If you want to add other Chinese herbal medicines to make nourishing soup, add them according to the time required for boiling.
4, the bones should be oiled, the fire should be big, and the soup should be kept boiling, so that it can be emulsified better.
5. Cooked bones, the soup is finished, and the bones are kept for cooking. The soup is white, but its fragrance is very weak. It is recommended to cook it twice and mix the soup together.
6. White is a combination of water and oil, so first, you should refuel more; Second, it is best to break the molecular chain of oil with boiling water, fry the bones with oil, remove blood, add warm water, turn to medium heat (defoaming) for about half an hour, turn off the fire and let the soup stand still. Usually it is done at noon, and then it will be fired for about two hours in the evening.
7. To boil bone soup, you should use bone and fan bone. The bones should be disconnected from each other. First, fly the bones away from the smell of pigs. When the water boils, put the bones in. Turn the fire for 20 minutes, and then simmer for 23 hours. After the onion and garlic are finished, just put a piece of ginger in the soup. You can put white radish and medlar together, but don't mix them with carrots. When the soup is cooked, add a little vinegar and cease fire when the flowers bloom.
8. Cook the bones with cold water first, then boil the blood water, then cook the bone soup normally, and add some vinegar and cooking wine (in small amount, vinegar can decompose the calcium in the bones into the soup, and the wine and vinegar are put together to produce esters, which makes the soup fragrant and fragrant). It is best to use a casserole, so that the soup will be milky white. Moreover, the casserole keeps warm and bones heal more easily.
Question 4: How to stew thick bone soup ~ ~ How to make bone soup?
Step 1: Boil a pot of water, put the bonzi bone in it, blanch for a few minutes, boil the blood in the bone, take the bone out, and pour out the water. This process is called "running water" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.
Step 2: Add cold water to the pressure cooker, add old ginger slices, blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.
PS: 1, stew the soup with cold water, and supplement enough cold water to some extent. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, making the soup more delicious.
2. Add a few drops of white vinegar when stewing bone soup, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt will make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.
3. I have different opinions on stewing bone soup in pressure cooker, which makes the soup thicker, whiter and more delicious, and it is not easy to stew bone soup for too long, which will destroy the protein in the bones.
Step 3: stir evenly with a spoon clockwise, cover the lid and cook over high heat. After the pressure cooker is exhausted, boil it with high fire for three minutes, then simmer it with low fire for 30 minutes, and then open the lid when the pressure cooker is stuffy. Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl to cook next time. Step 5: put the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box, thaw it, cook it, and add vegetables to cook it. Just add some salt to the soup, it is delicious and nutritious, and the cooked food will not lose vitamins. PS: You can add white radish, Chinese cabbage, lettuce, green bamboo shoots, lotus roots, mushrooms and other vegetables to the soup and cook it together. When eating, you can also make a taste dish according to your personal taste and dip it in it. This is very suitable for winter, and it makes you feel warm and comfortable. -The first thing to pay attention to is three points:
1, casserole is the first choice for soup, followed by raw iron pot and stainless steel pot.
2. Choose ingredients to make soup. It is best to use pig leg bone in bone soup, followed by keel and pig head bone.
3. Master the heat of the soup. Cooking method: put enough water in the casserole and add bones at the same time. After the fire boils, turn to low heat and cook for 2 hours. If it's not so greasy, just remove the oil slick from the soup and season it. The soup cooked in this way is delicious and clear. If you want to cook the soup like milk, change it to medium heat after boiling for an hour, and then the soup will be milky white. The specific method of bone soup is: weighing pig bones or cattle and sheep bones 1 kg. Mash it, add 5 kilograms of water, cook it with slow fire for 1-2 hours, so that the bone marrow liquid containing mucin, collagen and other beneficial components can be fully dissolved in the soup, then filter it slightly, remove bones and add vegetables, and it becomes a bone soup with delicious taste, rich nutrition and health care function. You can also use this bone soup to cook noodles, wonton and other soups. Qiaoao bone soup
Heating bones in cold water can prolong the coagulation time of protein and make fresh substances in bones fully penetrate into soup. The soup cooked in this way is particularly delicious. Wash the pig bones first, then put them in cold water and boil them over high fire. Take it out after two minutes (be sure to wash all the foam in the water before taking it out) and put it in a casserole with boiling water, so that the bones will smell good. After the bones are put in, add ginger, cooking wine and a little vinegar (which can not only improve the umami taste of the bones, but also dissolve all the calcium in the bones) and simmer for 2-3 hours. Add salt, chicken essence and shallots when drinking, which is very fragrant. It is suggested that the first soup is best for cooking, because it is oily, hehe:) The second soup is the best. If you add melon stew, it will be better to add some milk when you take the pot. Clever stewed bone soup
Chop the spine into appropriate segments, soak it in clean water for half an hour, and then wash away the blood. After draining water, put the bone into a boiling water pot to boil, remove blood foam, wash it with clear water and put it into the pot. Add enough cold water at a time, add appropriate amount of onion, ginger and cooking wine, and cook over high fire for 10- 15 minutes. & gt
Question 5: How to cook big bone soup? What seasoning to put in to wash the bones, and then put it in a boiling pot to cook 10 minutes. Take out the bones, put them in warm water, and wash them one by one with a rag, especially the blood foam and impurities at the joints of the bones. If it is straight bone, it is necessary to split the straight bone in two, drain the bone marrow, put it into a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil the skeleton with high fire, then skim off the floating foam and simmer for 3 hours, and the soup will be ready.
Adding a spoonful of vinegar when cooking bone soup can dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup. If you think bone soup is too greasy to drink like this, you can add some kelp or melon radish, so you won't be tired.
Question 6: How to make pig bone soup? The best ingredients: straight bone 1 000g, onion knot 1 small strip, ginger1small piece, 50g of wine and 5kg of clear water.
Step 1: put the bones in warm water and wash them with rags one by one, especially the blood foam and impurities at the joints of the bones.
Step 2: put the big bones in a pressure cooker, add onions and ginger, and then add cold water, preferably enough at a time.
Step 3: Bring the fire to a boil, skim off the foam, turn to low heat and simmer slowly, then pour in the right amount of wine (according to the amount of alcohol ... hehe joke) for about 50 K.
Step 4: From the point of view of nutrition acquisition, vinegar can be added to the water after boiling, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.
Step 5: stew for 2- 3 hours before serving soup, that is, complete soup! Generally, pig bone soup can be used continuously, boiled at home for about 1-3 hours, and can be used twice until the bones are crisp, the color of the bones turns gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily.
Hope to be adopted, thank you.
Question 7: How to make big bone soup? What seasoning to add and how to do it? Not those majors, but I often cook big bone soup!
In fact, the secret is simple: 1. Before boiling, add water to boil, then scoop up and pour out the water, commonly known as flying water, to remove blood.
2. Add cold water, a few slices of ginger and a few drops of vinegar (to better dissolve the nutrients inside) and start stewing.
3. Decide the length of time according to personal preference, at least one hour or more.
Give salt after stewing, because if you give it early, the nutrition will be blocked and difficult to dissolve.
5. It's best to stew slowly in a casserole, which tastes better!
Question 8: How to cook bone soup best? When cooking bone soup, you must first boil the bones with boiling water, which can remove the impurities in the joints of bones and make the boiled bone soup more fragrant. In addition, when cooking bone soup, you must master the cooking time, usually stew for 2 to 3 hours, so that the taste can be better.
Ingredients: big bone 2.5 kg, three onions, one piece of ginger and a little salt.
Exercise:
1. Cut pig bones into pieces and soak them in water for one night. Change the water several times to let the blood flow out. Soaking in water for a long time will make pig blood flow out fully.
2. Then add a proper amount of water to the pig bones and put them in a steamer for blanching. After the water boils, pour out the water and clean the pig bones. This step is to remove impurities from pig bones.
3. Then put the bones back, add the minced onion and ginger, stir-fry until the bones change color, so that the soup will turn white easily. It will smell better, too, but be careful not to use too much firepower, or it will burn.
4, add water, the pot is about half capacity.
5. After the fire boils, turn to low heat and simmer for about an hour.