Making soup is an indispensable part of home cooking. How to cook soup and how to cook soup are essential courses for every housewife. First of all, we should pay attention to several issues when making soup:

The first point of how to make soup: understand the properties of the medicine.

For example, when making chicken soup to strengthen the stomach and eliminate food, add nutmeg, amomum villosum, bay leaves, and angelica. In order to nourish the kidneys and strengthen yang, add potato meat, paeonol bark, Alisma, yam, Rehmannia glutinosa, and Poria cocos. In order to nourish yin for women, add jujube, astragalus, angelica, wolfberry... to name a few.

The second point on how to make soup: it needs to be meaty.

Making soup is generally based on meat. For example, black-bone chicken, yellow chicken, fish, ribs, keel, pig's feet, mutton, beef bone marrow, ox tail, dog neck, sheep spine, etc. The meat properties are different, some are fat, some are sour, some are hot, and some are hot. Temperature, different handling methods before putting into the pot, different heat conditions after putting into the pot, and different minimum time required.

The third point of how to make soup: need auxiliary ingredients.

Stand-made soup ingredients include king flowers, dried vegetables, sea rice, peanuts, wolfberry, American ginseng, grass ginseng, white fungus, fungus, jujube, star anise, cinnamon, cumin, nutmeg, grass fruit, There are many kinds of tangerine peel, dried squid, perilla leaves, etc. The combinations are exquisite, and they are put into the pot sooner or later.

The fourth point of how to make soup: need side dishes

When making soup, you rarely rely on soup alone to complete a meal. You also need to eat other dishes, but some of them will conflict with each other and affect the quality of the soup. play. For example, when eating mutton soup, you should not eat leeks with it; when eating pig's trotter soup, you should not eat preserved eggs and crabs, etc.

The fifth point on how to make soup: Fill the pot.

Generally, the ratio of water to soup is about 1:3-1:4. At the same time, add salt, baking soda (only acidic soup needs to be added), etc., bring to a boil over high heat and remove the foam. Simmer over low heat until about half to 3/4 of the soup remains.

The sixth point of how to make soup: put it into a bowl.

According to different soup properties, some soups are made first and then the meat, some are eaten with the soup and ingredients, some are eaten with the ingredients first and then the soup, and some drink the soup and discard the ingredients. If the requirements are met, the effect will be maximized, and vice versa. It affects the acceptance effect.

When making soup, pay attention to the order of seasoning ingredients. Moreover, the ratio of adding water to soup is generally 1:1.5. This is because the amount of water added is too small and the raw materials cannot be completely submerged, which affects the concentration of nutrients in the soup. As the amount of water added increases, the concentration of ammonia nitrogen in the soup will decrease after being diluted.

Reminder, long-term heating will destroy the vitamins in the stewed dishes; heating for 1 to 1 or 5 hours can obtain the ideal nutritional peak of the three kinds of soups. The ratio of energy consumption and nutritional value at this time Better.