Choosing ingredients is the key to making fresh soup. To cook a good soup, we must choose animal raw materials with full flavor, little smell and less blood stains, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck and fish. This kind of food is rich in protein, succinic acid, amino acids, peptides, nucleotides and so on. They are also the main source of delicious soup.

2. Food should be fresh.

That is, choose raw materials with full flavor and no odor. Freshness is not always the time to eat fresh meat, kill fish and jump. Modern freshness refers to 35 hours after the death of fish and livestock. At this time, protein and fat are decomposed into amino acids, fatty acids and other substances easily absorbed by the human body by various enzymes of fish or poultry meat, which are not only nutritious, but also delicious.

3. Water distribution should be reasonable.

Water is not only a solvent for delicious food, but also a medium for food heat transfer. The change of water temperature and the dosage directly affect the nutrition and flavor of soup. The water consumption is generally three times the weight of the main course of soup, and the food should be heated with cold water. Hot water is not suitable for cooking soup. If hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. In addition, if cold water is added to the pot in the middle of boiling the soup, protein can't be fully dissolved into the soup, and the taste of the soup will also be affected, which is not delicious enough and the color of the soup is not clear enough.

4. Match properly

Some foods have a fixed collocation pattern, and nutrients complement each other, that is, the collocation on the table. It is worth mentioning that kelp stew, acidic food pork and alkaline food kelp have exactly the same nutrition. This is longevity food in Okinawa, a Japanese longevity area. In order to make the soup taste more pure, it is generally not suitable to cook with too many kinds of animal foods.

5. Be careful when operating

When cooking soup, it is not advisable to put salt first, because salt has osmotic effect, which will make the water in the raw materials discharged, and the protein will solidify and the umami taste will be insufficient. When boiling soup, the temperature is kept at 85 100 degrees Celsius for a long time. If vegetables are added to the soup, they should be eaten together to avoid the destruction of vitamin C. You can add monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and other condiments to the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.