1. cease fire immediately: the main reason for burning is that the soup has been cooked for too long. Once you find that the soup is burnt, turn off the fire immediately, or the burnt smell will spread to the whole pot of soup.
2. Don't stir: If there is still some soup left in the paste soup, don't stir any more, which will make the paste taste stronger. You can try to gently scoop up the burnt soup residue with a spoon.
3. Raise the temperature: If there is more water at the bottom of the soup, you can try to raise the temperature to accelerate the evaporation of the soup and weaken the paste taste.
4. You can add some seasonings to remove the paste smell, such as ginger slices and onions, which will help to absorb the paste smell and reduce the odor in the soup.
5. If the soup base is thick, you can add some starch to thicken it. After mixing the starch evenly, add some water to dilute it, which will make the soup clearer.
6. You can add some lemon juice or white vinegar to the old soup, which will help to remove the paste taste and increase the acidity of the soup to make it more fresh.
7. You can add some fresh vegetables or fruits, such as tomatoes, mushrooms and cucumbers. , increase the umami flavor and taste of the soup.
8. If the soup stock is burnt, it can be preserved. After it cools naturally, pour the old soup into the filter and save the filtered clear soup. When it is reused, it can reduce the influence of burnt taste.
Making steps: The making steps of Quzhou duck head soup include the following steps:
1. Prepare ingredients: duck head, duck neck, duck wings, duck feet, duck gizzard, duck intestines, duck neck, duck wings, duck feet, duck gizzard, duck intestines, etc.
2. Handling ingredients: Wash duck heads, duck necks, duck wings, duck feet, duck gizzards, duck intestines and other ingredients, and remove blood for later use.
3. Cook the soup stock: put the processed ingredients into the pot, add clear water until the ingredients are submerged, skim off the floating foam after boiling over high fire, turn to low heat and cook slowly, and wait for the soup to thicken after about 2-3 hours.
4. Seasoning: Add appropriate amount of salt, sugar, chicken essence and other seasonings to the cooked soup, and add some spices or peppers according to personal taste.
5. Preserve the stock: pour the seasoned stock into a container, naturally cool it and store it in the refrigerator. You can take it out and heat it next time.
The above are the rescue methods and production steps of Quzhou duck head soup after burning. It should be noted that when cooking broth, we should pay attention to the temperature and time to avoid burning. At the same time, we should also pay attention to hygiene and sealing when preserving the old soup to avoid deterioration due to pollution.