Hello everyone, when we learn to make various kinds of dishes from the north and south, we will always come across the use of soup. As the saying goes, singing Peking Opera is about the cavity of Ma Lianliang, while making soup is one of the most important indexes for judging the level of culinary skills. What is soup? How to make soup? Today we will solve this problem.

The soup, also known as fresh soup, can generally be divided into three categories: hair soup, milk soup and clear soup.

Mao soup, a large number of used in ordinary cooking, often continuous rolling boil, take, and then replenish water. The raw materials are mostly chicken bones, pig bones, duck bones, minced meat, pork skin, etc. It is first boiled in cold water, then defoamed, then added with green onion, ginger and wine, and cooked slowly for a few hours over low heat.

Milk soup, more use of chicken, duck, pork bones, pig feet, pork elbow and other easy to produce white soup raw materials, scalded with boiling water, and then add cold water to boil on high heat, defoamed, put green onions, ginger, wine, gentle rolling until the soup is thick and milky white can be.

The broth is divided into two types: ordinary broth and refined broth. Ordinary clear soup, the use of natural free-range hen, with lean pork, scalded with boiling water, put cold water, high heat to boil, remove the foam, put green onions, ginger, wine, and then changed to a small fire, to keep the surface of the soup is slightly open, turning the small blisters can be. If the fire is too high, the soup will turn into white milk soup; if the fire is too low, the fresh flavor will not be strong. Refined broth, first of all, ordinary broth with gauze filter standby. Then chop the chicken into minced meat and soak it in green onion, ginger, wine and water for a while. Put the chicken puree into the broth, vigorous fire force mouth hot stirring, when the soup will boil when switching to a small fire, do not let the soup roll. Soup turbid suspended by the chicken velvet adsorption, in addition to the chicken velvet, this refining process is called "hanging soup". The broth that has been refined twice is called "double-hanging broth". Clear soup is the most difficult soup to make, it is clear and fragrant, often used in shark's fin, sea cucumber or high-grade clear soup dishes.

Other chefs mention vegetarian soup: often used in vegetarian dishes, it is made from soybean sprouts. The soup is white and strong, no less than meat soup, but it has the smell of beans. So the chef can peel the core of the apple cut into petals, down to the soup cooked and then fish out, the soup is all the miscellaneous flavors, so it is called to mention the soup.

The netizen dedication: happy woman refining soup

I will not take the trick to buy the boxed chicken soup that does not allow the addition of a number of synthetic spices, and change into their own simmering, although the taste is not as fresh as the finished product, but the real people collapse.

When you have more time at home on the weekends, you can make a big pot of broth that lasts seven days, cool it down, freeze it, and then melt a little bit of it down and boil it every morning, and then you can serve it to the little ones just as quickly. If you want, you can also freeze some in an ice box, and when you make a thickened half-soup dish, take out one or two ice cubes of broth and melt them instead of water to mix the water starch, and the flavor is definitely even better.

Of course, out of hygiene considerations, each time to make the soup is best used within ten days, put too long, is not good. Here's how to make stock.

Refining stock

Raw materials: chicken bones and bones, I bought this time is the chicken leg frame and cavity (spine) bone.

Steps:

1, make boiling water, boil a strong fire, put the bones to cook for two or three minutes, cook out the blood end. Then fish out the bones and rinse them thoroughly.

2, reconnect the water, put in the bones, in order to maintain the original flavor, I only put two slices of ginger to fishy. Medium heat boil, and then swept away the floating powder, and then turn to small fire slowly cook two to two and a half hours, then turn to medium-low heat to keep the soup slightly boiling state rolled for 20 minutes, so that the soup will be a little whiter.

3, soup thoroughly cool, fish out the bones.

4, a plastic bag on a bowl or plastic box.

5, Strain the soup.

6, after straining the meat scraps and impurities, pour the stock into the plastic bags wrapped around the bowls, pouring just as much into each bag as you will need each time you make the stock. Tie the bags with a button.

7, Chill in the refrigerator with the bowls. This will ensure that the bag doesn't get propped up by the soup and break under the stress.

8, When you use it, take out the broth ice and just put it directly into a pot to cook and melt before using it.

Fine broth:

When it comes to this broth, there is a lot to be said for it, "Broth, that is, the broth that freezes into a paste." Broth is essential to cooking, so if you use it instead of water wherever it is available, the dish will be much more flavorful. For example, the roasted bran is boiled in water, but if it is boiled in stock, the fresh flavor will penetrate into the roasted bran; and shark's fin, abalone and the like, which are not very fresh in themselves, need to use stock to bring out the freshness, which is called "Hanging Fresh". The production of soup, folk different, the best may be to count the old chicken, turtle two kinds of mixed stew; poor, with chicken shells, meat bones mixed stew. The worst, but also the most used in folk restaurants, is to use pig's jowl and pig's blood mixed stew, said the flavor is quite fresh, but I always think of that kind of fresh method is "tiger and wolf fresh", just like to the extremely weak people with extreme tonic medicine, for the law is not desirable.

Stewing soup, use cold water, cover the material inside, add wine to remove the fishy taste of meat, but do not put onions and ginger and other things, in order to prevent and vegetable taste, the water boiled, skimmed off the froth, and changed to a small fire to warm up the warm, warmed up to the bones of the meat rotten, before it can be warmed up. Warm up the soup, must use water fire, fire is soup is not clear, just so, it is not enough, until the stew is ready, to the soup out of the water, and then filtered through the impurities with a cloth, cooled, scraped off the top layer of frozen oil. Then the soup to re-boil, into the beaten egg whites, pouring egg whites, to pour while stirring the soup, so that the egg whites will be wrapped in soup turbid things, until the egg whites burned old, lifted and discarded. This is a clear and refreshing soup, this soup, can be used as water. This soup clear learning, the general public do not know, just take a chicken cooking, cooking time, from the inside scoop on a spoon plus plus, this soup, not clear and oil, or do not put the good. Moreover, not all dishes can be used with stock, such as tofu, can not use stock, take its pure and clear reason; and then for example, burning seafood, it is appropriate to use chicken broth can not be used in broth; this inside the instructions, more than it. Burned soup, can be put into a plastic bag and frozen, with the use of access, if you do not have time to do soup after work, as long as out of a packet to heat up and put some vegetables, is a good soup. Broth, is the basic cooking, therefore, even if it is a net vegetarian dishes, also use vegetarian soup. Vegetarian soup, more carrots, soybean sprouts, celery and mushroom roots stewed; I once did only use mushrooms and mushrooms two kinds of vegetarian soup, really fresh and delicious, and that flavor than meat soup, there is a kind of elegant taste.

Vegetarian soup:

(a) Materials: soybean sprouts 900 grams of carrots 1.5 celery 2 (or white radish 1) mushrooms 90 grams

Practice: 1 carrots peeled, washed, cut into chunks; celery washed, cut into small segments, mushrooms washed and softened for spare parts.

2 pot pour all the ingredients and 1200 ml of water to boil, change to low heat and continue to cook for 4 to 5 hours (the lid needs to leave a gap)

3 to cool and filter, leaving the soup, refrigerated and ready to apply.

(2) Ingredients: mushroom tips 75 grams

Practice: 1. mushroom tips washed, poured into the pot with 2400 ml of water, boiled over high heat.

2. Change to low heat and simmer for 1 hour, and filter when cool. (Add an appropriate amount of broad beans for a more mellow flavor).

Misconceptions about how to make and eat soup:

Misconceptions about how to make and eat soup:

In winter, many families will stew soup, chicken soup, lamb soup, fish soup and so on. Many people will think that soup is more nutritious than meat, but nutritionist Gan Ling said this is a misunderstanding, in fact, the vast majority of the nutrients in the broth is still in the meat, even eat and drink is the best choice.

Some people think that meat and other ingredients through a long time to boil, nutrients will enter the soup, so drink soup than eat meat nutritious. Gan Ling said, this is wrong. Because in addition to water, soup nutrition all from raw materials, raw materials have water-soluble nutrients and non-water-soluble nutrients. Such as water-soluble vitamin C, minerals will be part of the soup, and non-water-soluble proteins more than 90% -93% remain in the meat, the soup contains less than 10% of the total.

She emphasized that the stew should not be too long, otherwise it is easy to cause protein deterioration, the stew material selection of organic meat and vegetables for the best. In addition, broth should not be consumed in excess. Because meat contains a lot of fat, fat in the stewing process will dissolve in the hot soup, more soup is easy to increase blood fat, cardiovascular health is not good. Higher lipids if you want to supplement protein, you can use tofu vegetable soup instead of broth; at the same time, broth in the purine content is high, purine metabolic disorders of gout patients and patients with increased concentrations of blood uric acid should be careful to eat.

Nursing babies should be breastfed, never eat a lot of soup.

All in all, the soup is just an auxiliary role in our cooking, the nutrition is not comprehensive, should pay attention to the matching of food.

Stewed meat soup selection principle:

White meat is better than red meat, a small better than a large, shrimp is white meat & gt; fish white meat & gt; chicken white meat & gt; sheep red meat & gt; pig red meat & gt; beef red meat.

Broth common raw material efficacy

1. From the perspective of traditional Chinese medicine, pork tonic kidney blood, nourishing yin moistening dry; pork boiled in soup and drink can be an emergency due to insufficient fluids caused by irritability, dry cough, constipation and difficult to birth.

2. Beef has the effect of tonifying the spleen and stomach, benefiting qi and blood, strengthening the muscles and bones, and reducing edema. Beef and jujube stew, it helps muscle growth and promote wound healing effect.

3. Lamb warms the spleen and stomach and is used to treat regurgitation, weakness and coldness caused by coldness of the spleen and stomach; warms the liver and kidney and is used to treat lumbar and knee pain and impotence caused by kidney yang deficiency; nourishes the blood and warms the menstruation and is used to treat abdominal coldness and pain caused by coldness of the blood and menstruation in the postpartum period.

4. Chicken can warm the middle and benefit the qi, replenish the essence and marrow. It is used in the treatment of weakness, dizziness, palpitations, irregular menstruation, postpartum lactation, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus.

Simmering soup attention to the seven details:

Want to drink soup to drink out of the healthy body, in the soup production details should pay attention to science, to do "seven to".

One, the selection of materials to be superb

The selection of materials is the key to a good soup. To simmering soup, we must choose the fresh flavor enough, small odor, less blood, fresh animal raw materials, such as chicken, duck, pork lean pork, pork elbow, pork bone, ham, duck, fish and so on. These foods are rich in protein, succinic acid, amino acids, peptides, nucleotides, etc. They are also the main source of the fresh flavor of the soup.

Two, the food should be fresh

That is, the selection of fresh flavor enough, no stinky raw materials. Fresh is not traditionally spoken of "meat eat fresh kill fish eat jump" of "fresh". Modern fresh, refers to fish, livestock and poultry after death 3 ~ 5 hours, when the fish or poultry meat of various enzymes so that proteins, fats, etc. decomposition of amino acids, fatty acids and other easily absorbed by the human body, not only the most nutritious, the flavor is also the best.

Three, cookware should be selected

Boiling fresh soup with the best results of the aged tile pot. Tile cans are made after high-temperature firing, with aeration, strong adsorption, even heat transfer, slow heat dissipation and other characteristics. Simmering soup, tile cans can be balanced and persistent external heat transfer to the raw materials inside, and the relative balance of the ambient temperature, but also conducive to the mutual penetration of water molecules and food, the longer the maintenance of this mutual penetration, the more the fresh ingredients overflowed, the more the taste of the soup is more fresh and mellow, the raw materials of the texture of the more crunchy.

Four, the fire should be appropriate

The secret of simmering soup is: high fire boiling, slow simmering over a small fire. So that the food within the protein leachate and other fresh substances as much as possible to dissolve out, so that the soup is more fresh and flavorful. Only the fire can make the nutrients dissolved more, and the soup color clear, taste mellow.

Fifth, the water should be reasonable

Water is not only the solvent of fresh food, but also food heat transfer medium. Changes in water temperature, the amount of how much, the soup has a direct impact on the nutrition and flavor. The amount of water is generally 3 times the weight of the main food soup, and to make food and cold water **** with the heat. Soup should not use hot water, if you start pouring hot water or boiling water into the pot, the surface of the meat is suddenly subjected to high temperatures, the outer layer of proteins will immediately coagulate, so that the inner layer of proteins can not be fully dissolved into the soup. In addition, if you add cold water to the pot in the middle of the soup, the proteins can not be fully dissolved into the soup, the flavor of the soup will be affected, not fresh, and the soup color is not clear enough.

Six, with the appropriate

Some foods have a fixed pattern of collocation, nutrients have a complementary role, that is, the table of the "golden collocation". The most noteworthy kelp stew soup, acidic food pork and alkaline food kelp nutrition can match each other, which is Japan's longevity region of Okinawa's "longevity food". In order to make the soup taste more pure, generally should not use too many varieties of animal food together.

Seven, the operation should be fine

Salt should not be put first when the soup, because salt has an osmotic effect, will make the raw materials in the water discharge, protein coagulation, the lack of fresh flavor. The temperature is maintained at 85 to 100 degrees Celsius for a long time when simmering soup, if in the soup Add vegetables should be eaten as they are put, so as not to vitamin C is destroyed. Soup can be put into the appropriate amount of monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and other seasonings, but pay attention to the amount should not be too much, so as not to affect the soup originally fresh flavor.