Little knowledge of soup making is a science. Here are some things to pay attention to when making 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. Give me a trick quickly. Urgent! You can't use the method of boiling water to cook fish soup, but you should first fry the fish on both sides with oil, so that the fish skin will not be fragile and rotten, and it will not smell fishy. 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, but 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 pottery pot with white inner wall is very easy to use. Why is the meat after the soup very firewood? After the lean meat is boiled in soup, the meat quality is rough. You can choose semi-fat and semi-lean meat, but the lean meat of the pig's front foot is still tender and edible after stewing for many hours. Fish soup and broth that I drink in restaurants feel very nourishing like milk, but I can't get this effect when I cook soup at home. Only when oil and water are fully mixed can milk be produced. When making broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then change it to high fire. When cooking fish soup, you should first fry it thoroughly in oil, then add boiling water and use high fire. Also note that the water should be added at one time, and then replenished in the middle, and the soup will drain. What spices should I add to the soup? Do you want monosodium glutamate? When do you put the salt? Most northerners think that spices should be added to soup, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese soup, it is unnecessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be added last, because it can solidify protein and hinder the diffusion of umami ingredients. Is it better to cook soup as long as possible? Wrong! The nutrients in soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup takes about 1 hour, chicken soup and sparerib soup takes about 3 hours. Although the soup is nourishing, it is a little fatty. What should I do? You can boil the soup and turn it off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, remove it with a spoon and then boil the soup. Should soup be eaten before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but people with superficial gastritis should drink it after meals to avoid aggravating symptoms. It's a pity to discard the meat that has been boiled in soup because it is tasteless. Generally, people think that nutrition is concentrated in the soup, so they only drink the soup after cooking, and discard the meat inside. In fact, no matter how long it takes to cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so after eating the soup, they should eat a proper amount of meat, take out the cooked meat and tear it apart, and mix it with soy sauce, shredded onion, shredded pepper, which is delicious. I heard that different soups have certain effects. Can you introduce them? Anti-aging of bone soup: the special nutrients in bone soup and collagen eggs promote microcirculation. The decade of 5-59 years old is the turning point of human microcirculation from prosperity to decline, and the bones are aging rapidly. Drinking bone soup can often achieve effects that drugs can't achieve. Fish soup prevents asthma: Fish soup contains a special fatty acid, which has anti-inflammatory effect, can treat lung and respiratory inflammation, prevent asthma attack, and is most effective for children's asthma. Anti-pollution of vegetable soup: all kinds of fresh vegetables contain a lot of alkaline components, which can make the body fluid environment in a normal weak alkaline state when dissolved in the soup and enter the human body through the digestive tract, which is conducive to the re-dissolution of pollutants or toxic substances in the human body and excretion with urine. Chicken soup against cold: The special nutrients in chicken soup, especially hen soup, can accelerate the blood circulation of throat and bronchial membrane, enhance mucus secretion, remove respiratory virus in time, and relieve symptoms such as cough, dry throat and sore throat. Seaweed soup keeps out the cold: kelp contains a lot of iodine, which is helpful for the synthesis of thyroid hormones. Tips for cooking soup are fresh: it is best to use cold water for cooking soup. 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 protein can not be fully dissolved into the soup; In addition, don't put salt in the soup too early, salt will make the water contained in the meat run out quickly, and it will also accelerate the solidification of protein and affect the umami taste of the soup; Soy sauce should not be added early, and seasonings such as onion, ginger and wine should not be put too much, otherwise it will affect the umami flavor of the soup itself. Soup becomes clear: If the soup is clear and not turbid, it must be simmered to make the soup only boil and not boil. Because the protein molecules in the soup will condense into many white particles, and the soup will naturally be turbid. Thickening of soup: in the absence of fresh soup, it is necessary to thicken the soup. First, put a thin thicken in the soup to increase the thickness of the soup; The second is to add oil, so that the oil and soup are mixed into emulsion. The method is to heat the oil first, wash down the soup, cover the lid tightly and burn it with strong fire. After a while, the soup will become thicker. Soup becomes weak: just sew flour or rice in a small cloth bag and put it in the soup to cook together, and the salt will be absorbed, and the soup will naturally become weak; You can also add a washed raw potato and cook it for 5 minutes, so that the soup can be diluted. Soup becomes cool: some raw materials with too much oil burn soup that is particularly greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to remove the greasy. Soup becomes beautiful: cut 5 to 1 grams of slightly fatter pork into slices or dices, then heat the iron pot. After the pork is heated, immediately pour the boiling water into the pot. The pot will explode and turn up a big splash. After a while, a pot of milky "stock" will come out. Then you can add vegetables and seasonings according to your own preferences. The first is to avoid adding cold water in the middle. Because the meat being heated shrinks when it is cold, protein is not easy to dissolve, and the soup loses its original fresh flavor. Second, avoid putting salt early, because putting salt early can solidify the protein in the meat, which is not easy to dissolve, thus making the soup dark, with insufficient concentration and unattractive 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. Four 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 move violently and make the soup turbid. After learning this, prepare the raw materials and cook a pot of good soup for your family! By the way, there is also the most top secret trick. You have to add special materials to the soup to make it perfect, and that is your deep love!