Never add cold water in the middle of cooking, so as to avoid the sudden drop in the temperature of the soup, 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 protein can not be fully dissolved into the soup; In addition, don't put salt 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; Don't put too many condiments such as onion, ginger and wine, 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 and radish, so it won't get tired. You can also roast a small amount of laver on the fire, and then sprinkle it into the soup, which can also remove greasy.
In the process of cooking soup, you should pay attention to skim off the floating powder and oil on the soup surface, otherwise the soup will be ugly in the end.
also, 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, the soup will naturally be turbid. Summary of soup making
It is often said that people should drink more soup when they are in poor health. Now, you can make soup at home as long as you have time and mood on weekdays. It seems that soup making is also a fashion. Today, let's learn how to make a good soup.
When you read the recipe, you always say "Bring the meat out of the water or fly it". 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 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. 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 in restaurants are like milk, and they feel very nourishing, but cooking soup at home can't always produce this effect. Why? 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 the 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 I eat soup 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 < P > Teach you to cook soup < P > Many people like to cook soup at home, but it is often irrelevant. Try some tips we introduced, and you are sure to cook delicious soup for your family.
Soup becomes fresh: it's best to use cold water to make 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.
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question 2: how to cook bone soup is the most nutritious? It is best to have detailed practices. 1. Bone soup is rich in nutrition and delicious, mainly because protein (which contains various amino acids) and fat in bones are dissolved in the soup. To make the boiled bone soup delicious and nutritious, first, put the bones in a cold water pot, gradually raise the temperature to boil, and then simmer with slow fire, which can loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bones. Secondly, when cooking bone soup, don't add cold water to the pot halfway, otherwise, the soup temperature will suddenly drop, which will cause protein in the bone to quickly solidify and denature, shrink into a ball and no longer depolymerize, and the gap on the surface of the meat will also shrink, resulting in tight bone tissue and difficult stewing, and protein and fat in the bone marrow can't be dissolved out in large quantities, which will not only affect the nutritional content of the soup, but also affect the freshness of the soup.
2. My family's method is: first copy the bones in boiling water for a few minutes, and then rinse off the foam on them under the tap. So that the fishy smell of meat can be removed more cleanly. Put it back in the casserole and add warm water, then bring it to a boil with high fire, then simmer for two hours, then add lotus seeds and medlar and cook for another 45 minutes, add salt and add some sugar (or rock sugar) and cook for another 15 minutes. If the bone oil is too big, I'll add radish to stew instead. Radish can absorb oil, and radish is delicious. If you feel that the oil is still big, use a few pieces of steamed bread to absorb the top layer of oil before drinking soup.
3. Before adding enough water to stew the soup at one time, break the cleaned bones, then add cold water, add enough cold water at one time, and slowly heat it, without adding cold water in the middle.
4. Add some vinegar to the soup. After the water is boiled, add some vinegar, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, so that the soup is not only more delicious, but also more conducive to human absorption.
5. The stewing time should not be too long. Many people have the habit of drinking bone soup, and think that the longer the stewing time, the more delicious the taste and the richer the nutrition. In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and it will destroy the protein in bones if cooked for a long time. Therefore, it is not advisable to boil bone soup for too long.
6. Don't put salt too early, it will make the water in the meat come out quickly, accelerate the solidification of protein and affect the delicious soup. It is suggested that it is best to put salt before taking out the pot.
7. When cooking bone soup, wash the bones with warm water first, then put them in cold water, simmer slowly, and add a little vinegar after the water boils, so that the calcium juice in the bones can be fully precipitated. Don't forget that the salt must be put in the soup 1 minutes before eating, so as not to destroy the iodine in the salt, and remember to cook the bone soup slowly with a small fire.
It is important to emphasize that cooking bone soup with an electric rice cooker.
first, wash the bones;
2. Boil the bone in cold water and rinse the blood foam;
thirdly, put the bones into the rice cooker, soak them in water, add five or six slices of ginger (which must be added), heat them to boil for 1 minutes, adjust them to the state of heat preservation, and keep them warm for 2 hours before boiling the bone soup.
fourthly, when you need to eat them, boil the bone soup for 5 minutes with high fire, and add chopped green onion and salt.
Put some tomatoes, because its fruit acid can decompose calcium in bones and help absorption, and put some carrots to make it more business. I hope you like it.
main ingredient: 3-5 sticks, and the ingredients are: 3-5 sticks are used for pickling the leaves and stems of the head vegetables, and one stick is divided into two parts. First, it is scalded in boiling water for a few minutes, and then it is put in a pot, and water is not too much. It is enough to submerge the bones a little. First, it is burned with high fire for about 2 minutes, and then it is boiled with low fire for about 3 minutes. Then add a little salt and pepper ...
Question 3: How can the bone soup turn white? First, the practice of bone soup:
Material: 2 bonzi bones, 2g ginger, 1g garlic, 2 shallots, and Lycium barbarum
Practice:
1. Generally, where you buy bones, you can ask the store to help you saw or chop them into sections.
2. First, put the pig bones in water once: first, boil a pot of boiling water, put the bones in it for about 1 minutes, (seeing the bones indicates that the rest of the meat is cooked or there is no blood), and then take it out. Wash off the blood residue indicated by the bone with cold water, but be careful not to wash off the bone marrow inside the bone.
3. Re-boil a large pot of boiling water. When the water boils, first add the chopped ginger, garlic and onion, cook for a few minutes, and then add the bones.
4. After the bones are put in, bring them to a boil, cover the pot (you can leave a small gap), and then cook them over medium fire for 2-3 hours.
2. How to cook bone soup to make it white
1. Cook soup, and the chef calls it hanging soup. Generally, the soup that can be as clear as water after cooking for three hours is a good soup. Cooking soup pays attention to slow fire, and the soup that comes out is naturally clear. The soup that comes out of a fire is turbid.
To cook a pot of soup well, the raw materials (chicken or pork bones) must be mixed first. Never put garlic. The ratio of water to raw materials is 3:1. After the fire boils for 4 minutes, add cooking wine, turn it to low heat, cook for 3 hours, and turn off the fire to taste. If you want to remove the floating oil on it, you can cool the soup and put it in the refrigerator to cool it down. When the oil meets cold, it will agglomerate and be skimmed. Cook noodles with this soup, add a little pepper and vegetables, and put a few drops of sesame oil out of the pot (you don't have to put it if you don't like it), which is very fragrant and has a light taste.
2. If you want to boil the soup white, you should keep the temperature in the pot high. Avoid always looking at the lid and let the hot air dissipate. Don't worry about the boiling water in the pot and keep adding water. You really want to add it. In addition, add boiled water instead of cold water directly. If you think the fire is too big, you'd rather change it to medium fire than keep adding water. When cooking soup, don't forget to do something else. You don't need to add salt to the soup. You should add the salt flavor when you drink the soup. We usually don't add water in the middle of the soup. After the soup is finished, the original pot of water becomes half a pot of milky thick soup. Turn off the fire at this time and clean up the oil slick on the noodle soup first.
3. This thick soup can be eaten directly, or it can be diluted by adding boiling water for 1 minutes (it is better to do this when there are many people), or it can be cooled and frozen for later use. The above Lycium barbarum pig bone soup is made by adding boiled water and Lycium barbarum into thick soup and boiling it together for 15 minutes. If you want to add other Chinese herbal medicines to make nourishing soup, add them according to the time required for decocting.
4. Grease should be brought on the bones, and the soup should be kept in a boiling state, so that it can be emulsified better.
5. Boiled bones, after drinking the soup, stay and cook it again. The soup is white, but the flavor is weak. It is suggested that you can cook it twice and mix the soup together.
6. White is a state of combination of water and oil, so first, it is necessary to add more oil; second, it is better to break the molecular chain of oil by boiling water. Stir-fry bones with oil, remove blood, add warm water, turn to medium heat (remove foam) for about half an hour, turn off the fire, and let the soup stand. Generally, it is done at noon, and then it can be cooked by fire for about two hours at night.
7. To boil bone soup, you should use tube bone and fan bone, and the tube bone should be broken. First, fly the bone to remove the pig smell. When the water boils, put the bone on a low fire for 2 minutes, and then put it on a low fire for 23 hours. When you drink onion and garlic, just put a piece of ginger in the soup. You can put white radish and medlar together, but don't mix them with carrots. When the soup is cooked, add a little vinegar and change the fire. Boil the blood in water, then cook the bone soup normally, and add some vinegar and cooking wine (the amount is small, vinegar can decompose the calcium in the bone and melt it into the soup, and wine and vinegar are put together to produce ester, which makes the soup delicious and fragrant). It's best to use a casserole, so the soup will be milky white. And the casserole keeps warm, and the bones are easier to heal.
Question 4: How to stew a thick bone soup ~ ~ How to make bone soup
Step 1: First, boil a pot of water, add a stick bone, blanch for a few minutes, boil the blood in the bone, take out the bone and pour out the water. This process is called "flowing water" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.
Step 2: Add cold water to the pressure cooker, add the old ginger slices, add the blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.
PS: 1. Stew the soup with cold water, and add enough cold water at a certain time. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, so that the soup tastes more delicious.
2. When stewing bone soup, add a few drops of white vinegar, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.
3. Stew bone soup in a pressure cooker. I have different opinions. This way, the soup will be thicker, whiter and more delicious, and it is not easy to stew bone soup for too long, which will destroy the protein in the bones after long cooking.
step 3: stir it evenly with a spoon clockwise, cover the lid and cook it with high fire. When the pressure cooker is vented, cook it with high fire for three minutes, then simmer it with low fire for 3 minutes, and then open the lid. Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl for cooking next time. Step 5: Pack the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box and thaw it, boil it, and just add vegetables to cook it. Just add some salt to the soup, it will be delicious and nutritious, and the cooked vegetables will not lose vitamins. PS: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus roots, mushrooms and other vegetables to the soup and cook it together. When you eat it, you can also make a taste dish and dip it in the vegetables according to your personal taste. This is very suitable for eating in winter, and it makes you feel warm and comfortable. -first of all, we should pay attention to three points:
1. The first choice for making soup is the casserole, followed by the raw iron pot and the stainless steel.
1, large intestine wrapped in small intestine means regret. The complete statement is:? Life is impermanent, and the large intest