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

Second, the food should be fresh.

That is, raw materials with full flavor and no smell of smell are selected. Freshness is not the "freshness" that has always been emphasized. Freshness in modern times refers to 3-5 hours after the death of fish and livestock. At this time, various enzymes in fish or poultry meat decompose protein and fat into amino acids, fatty acids and other substances that are easily absorbed by the human body. It is not only the most nutritious, but also the best in taste.

Third, the cooking utensils should be selected.

Old crocks are the best way to cook fresh soup. The crock is fired at high temperature, which has the characteristics of ventilation, strong adsorption, uniform heat transfer and slow heat dissipation. When boiling soup, the crock can transfer the external heat energy to the raw materials in a balanced and lasting way, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more fresh and fragrant ingredients overflow, the more fresh and mellow the soup tastes, and the more crisp and rotten the raw materials are.

Fourth, the temperature should be appropriate

The key to boiling soup is: high fire boils, low fire simmers slowly. In this way, fresh and fragrant substances such as protein extract in food can be dissolved as much as possible, and the boiled soup is more fresh, mellow and delicious. Only slow fire can dissolve more nutrients, and the soup is clear in color and mellow in taste.

Five, water distribution should be reasonable.

Water is not only a solvent for delicious food, but also a medium for heat transfer of food. The change of water temperature and the dosage have a direct impact on the nutrition and flavor of soup. The water consumption is generally three times the weight of the main food for boiling soup, and the food should be heated with cold water. Boiling soup should not use hot water. 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 be affected, which is not delicious enough, and the soup color is not clear enough.

Sixth, the collocation should be appropriate

Some foods have fixed collocation patterns, and nutrients have complementary effects, that is, the "golden collocation" on the table. The most noteworthy thing is kelp stew soup. The nutrition of acidic food pork and alkaline food kelp can just cooperate with each other, which is the "longevity food" of Okinawa, a Japanese longevity area. In order to make the taste of soup more pure, it is generally not appropriate to cook it with too many kinds of animal food.

Seven, the operation should be fine.

When boiling soup, it is not advisable to put salt first, because salt has osmotic effect, which will make the water in the raw materials be discharged, and the protein will solidify and the umami taste will be insufficient. When boiling soup, the temperature is maintained at 85~ 100℃ for a long time. If vegetables are added to the soup, they should be eaten with it to avoid vitamin C being destroyed. You can put monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and other condiments in the soup, but be careful not to use too much, so as not to affect the soup itself; Pasta snack ingredients: tender zucchini, shrimp skin, eggs, milk, black pepper, salt, mushroom essence and water. The practice of pasta snacks:

1, put a proper amount of flour, shrimp skin (slightly washed and drained with clear water), eggs, milk, black pepper, salt and mushroom essence into a small salad bowl;

2. Wash and dry the tender zucchini, cut it into pieces first, and then change the knife into silk;

3. Put the shredded zucchini into the salad bowl and add a mixture of milk and water while stirring;

4, until fully and evenly mixed, it becomes a thinner and flowable batter;

5. Add a little oil to the pot and heat it. Pour in a spoonful of batter and fry it over low heat. After turning it over, add a little oil and fry it over low heat.