1. Stew fish or fish soup directly in cold water, which has no fishy smell, but you must put enough at one time. If you add water halfway, it will reduce the original flavor.
2. Use cold water when stewing meat or cooking bone soup, and gradually heat it, then simmer slowly after boiling. If it is found that the amount of water is too small, it is necessary to add boiled water, and cold water must not be added in the middle, so as to avoid the sudden change of the temperature of the soup leading to the rapid solidification and denaturation of protein and fat, which will affect the nutrition and taste.
3. When stewing meat soup, the water should be boiled before putting the meat; It's best to soak in cold water for a while, and then simmer slowly.
4. Stewed beef with boiling water can keep the meat rich in nutrition and tastes particularly fragrant.
5. stew fresh meat, wait for the soup to open before eating meat; Soup stewed with bacon should be cooked in cold water.
Do you want the meat in the soup to pass through the water first?
Stewed meat should be blanched, because there will still be some bloodshot and floating foam in the meat bought, and the meat also contains some phosphorus and impurity oil. Blanch with strong fire first, clean the floating foam and oil stains, and then stew the soup, which will be healthier, more mellow in color and better in taste.
What kind of pot is best for soup? The pressure cooker fills the soup quickly. The biggest feature of pressure cooker is that it is fast, which can cook food quickly in the shortest time, but the nutrition is not destroyed. Suitable for raw materials with tough texture and difficult cooking. However, the food put into the pressure cooker should not exceed the highest water level line in the pot, so as to avoid insufficient internal pressure and inability to cook the food quickly.
Stainless steel soup pot is very light. Stainless steel soup pot has large capacity, cooking resistance and long cooking time. The soup cooked in stainless steel soup pot is light, unlike the soup cooked in casserole, which has an original feeling.
It takes a long time to stew, but it's easy to stew meat. The biggest feature of the braised pot is that the raw materials are cooked in the inner pot and then braised in the outer pot. Therefore, you can easily cook time-consuming raw materials. When cooking in a stew pot, don't put too few dishes, it is better to be full. The braised pot has many functions such as boiling, stewing, stewing, burning, heat preservation, cold preservation and portability. Moreover, it is safe, energy-saving and environment-friendly. When stewing, it does not steam or evaporate, and it retains the nutrition of the food. It is authentic and does not have to wait, but the stewing time is longer.
Casseroles can keep their original flavor. Casseroles can withstand high temperatures and long stews and need to be simmered. Casserole can make soup rich, delicious and original, without losing its original nutrition. Casserole sealing can make food easy to taste and better internal circulation, such as meat perishable. Casseroles are also insulated, and the heat conduction speed is slow. Some soups are not hot, but warm, and the effect of casserole in this respect far exceeds that of other pots. However, the casserole has poor thermal conductivity and is easy to crack.
4 Precautions for cooking soup: When the water temperature is cold, the protein in the outer layer of the meat will not solidify immediately when cook the meat is used, but the protein in the inner and outer layers can be fully dissolved into the soup, and the soup is delicious.
Blanch the meat first, remove the residual blood in the meat, and ensure the soup color is positive; Stew the whole chicken to ensure that the meat quality of the chicken is fine and not rough after the soup is cooked.
Don't add salt to the soup too early. Salt will quickly exhaust the water contained in meat, and accelerate the solidification of protein, which will affect the umami taste of soup.
Don't overheat. The temperature should be based on the boiling degree of the soup. After boiling, stew slowly, which usually takes about three hours. However, ginseng chicken soup is an exception. It is not advisable to cook for too long, because ginseng contains a ginsenoside. If cooked for too long, it will decompose and lose its nutritional value. Therefore, the best time to cook ginseng chicken soup is about 40 minutes.