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.
Soup becomes clear: if the soup becomes clear and not turbid, it must be simmered gently to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, 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 layer of thickener in the soup to increase the thickness of the soup; The second is to add oil and let the oil and soup mix into emulsion. The method is to heat the oil first, wash the soup down, cover the lid tightly, and burn it with fierce fire. After a while, the soup will thicken.
Soup becomes weak: as long as flour or rice is sewn in a small cloth bag and cooked together in the soup, the salt will be absorbed and the soup will naturally become weak; You can also add a washed raw potato and cook for 5 minutes so that the soup can be diluted.
Soup gets cold: Some raw materials with too much oil make the soup very greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to get greasy.
Soup becomes beautiful: cut 50 to100g of slightly fat pork into slices or dices, and then heat the wok. Immediately after the pork is heated, pour the boiling water into the pot. The pot will explode and turn up a large splash. After a while, a pot of milky white "soup" came out. Then add vegetables and seasonings according to your own preferences.
The primary school that cooks soup asked
Selection of materials: When selecting medicinal materials, it is best to choose ginseng, angelica, medlar, astragalus, yam, lily and lotus seeds that are recognized by the people without any side effects. In addition, you can choose a mild soup according to your physical condition. If the body is hot, you can choose Chinese herbal medicines such as mung beans, kelp, wax gourd and lotus seeds. If the body is too cold, then you should choose ginseng as the soup.
Water temperature: cook the meat with cold water, protein in the outer layer of meat will not solidify immediately, and protein in the inner and outer layers can be fully dissolved in the soup. Only when the water temperature is right can the soup taste delicious.
Discharge: blanch the meat first to remove the residual blood in the meat to ensure the color of the soup. Stew the whole chicken to ensure that the meat quality of the chicken is fine and not rough after the soup is cooked. 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.
Temperature: Don't overdo it. The temperature is based on the boiling degree of the soup. After boiling, stew slowly, which usually takes about three hours. Because ginseng contains a ginsenoside, it will decompose and lose its nutritional value if cooked for too long, so it is best to cook in ginseng soup for about 40 minutes.
Treatment of cooked meat: No matter how long it takes to cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so eat a proper amount of meat after drinking the soup.
How to make soup more delicious
The ancients said: eat three and drink seven. Especially in summer, because of the hot weather, people's appetite drops, so people should often make some soup to drink in this season. How can I make delicious soup? Now I recommend some of my experiences to you.
Pork ribs soup-cut soft ribs into pieces and blanch them, then put them in a pot with soaked peanuts and Lycium barbarum, boil them in cold water to remove foam, then stew them on low heat for 2 hours, and add refined salt, monosodium glutamate, yellow wine and a little pepper. This soup is mellow and nutritious.
Bone soup-break bones, add tofu or soybeans and cook together. Cook with slow fire, so that the vitamins and minerals in bones can be fully inhaled into tofu or soybeans, which is delicious and nutritious.
Pig's trotters soup-Add green garlic and ginger to the cold water pot, put the washed pig's trotters when the water is about to boil, add a little balsamic vinegar, boil and simmer on low heat, then add refined salt, monosodium glutamate and a little cooking wine. This soup is characterized by tender and rotten pig's trotters, which are cool but not greasy.
Chicken soup-fresh chicken in boiling water, salted chicken in warm water and frozen chicken in cold water. After boiling, defoam and simmer slowly to release the flavor of chicken to the maximum extent. You can also add some ingredients, such as vermicelli and kelp. This soup is fragrant and mellow.
Duck soup-cut the duck into pieces, blanch it, put it in a casserole, add yellow wine to boil, remove the foam, add taro pieces to boil, simmer, add salt, monosodium glutamate and a little pepper. This soup is delicious, clearing away heat and fire.
Fresh fish soup-Take crucian carp or mullet as raw materials, first put ginger slices, a little pepper and a few drops of white wine in the pot, and then add a spoonful of milk when the fish is cooked. The fish in this soup is tender and the soup is delicious.
Kelp ribs soup
Raw materials:
Pork ribs, kelp, onion, ginger slices, refined salt, yellow wine, sesame oil.
Exercise:
(1) Soak kelp, steam it in a steamer for about half an hour, take it out and soak it in clear water for 4 hours. Soak thoroughly, wash, control water and cut into cubes.
(2) Wash the ribs, cut them along the bone with a knife, cut them into 4cm sections, blanch them in a boiling water pot, remove them and wash them with warm water.
(3) put 1000g of clean water into a clean pot, add ribs, onion slices, ginger slices and yellow wine, boil over high fire, skim off floating foam, simmer over medium fire for about 20 minutes, pour in kelp pieces, boil over high fire for10 minute, take out ginger slices and onion slices, add refined salt to taste, and pour in sesame oil.
Qingbuliang lean broth
Materials: 250g of lean meat (5 Liang), raw and cooked Coicis Semen 1 0g (2 yuan), 5g of lotus seed (1 yuan), 5g of lily (1 yuan), Huaisheng10g (2 yuan) and 5g of Polygonatum odoratum (/.
Practice: 1. Boil lean meat in boiling water for 5 minutes, then take it out and wash it. 2。 Wash all the materials. 3。 Boil a proper amount of water, add all the ingredients and cook for 3 hours until the soup is seasoned with salt and raw materials.
Efficacy: this soup is sweet, nourishing, warm and cool, and has the effects of eliminating dampness, appetizing, resolving phlegm and strengthening lung. It is especially suitable for people who are weak and weak, and it is a good product in summer and autumn.
Danggui mutton soup
First, choose a one-and-a-half-year-old female Sanhuang chicken, slaughter it, clean it, and then stew it in a pot for half a day. The purpose of this is to make the chicken enter the autolysis stage from rigidity, and the protein decomposition is in the best state, so it tastes particularly fresh when cooked. It is best to use mineral water for chicken soup. Skim off the floating foam after boiling, because the floating foam contains purine codes harmful to human body, and stroke in the elderly is closely related to purine codes. Put high-quality Shaoxing rice wine, pepper, onion, fresh ginger, Xuanwei ham or Jinhua ham and mussels in the chicken soup. Then stew slowly or in a pressure cooker for 20 minutes. Add salt, fresh bamboo shoots and chicken essence after cooking.
Sydney lily lotus seed soup
If the weather is dry and the skin is tense, it is best to drink more soup as a supplement. Sydney has the function of relieving dryness, and lily has the function of moistening lung and cooling down.
Ingredients: three Sydney, one or two lilies, two or two lotus seeds, four candied dates, six or two lean meats, and appropriate amount of salt.
Practice: 1 Sydney peeled, washed and cut into pieces. Wash lily, lotus seeds and candied dates. Wash lean meat, and then rinse it after flying.
4 Boil a proper amount of water and add Sydney, lily, lotus seeds, candied dates and lean meat.