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umami is an important basic flavor in China cuisine. Before the umami ingredients were artificially extracted or synthesized, the existence of umami was known from practice in ancient China, and the "soup" was skillfully used to adjust the freshness, and making the old soup was the most basic method for refreshing. Today, we will talk about some secrets about soup stock.

umami is an important basic flavor in China cuisine. Before the umami ingredients were artificially extracted or synthesized, the existence of umami was known from practice in ancient China, and "soup" was skillfully used to adjust freshness, and making old soup was the most basic method to refresh freshness. Today, we will talk about some secrets about soup stock.

For soup stock, Chinese people often mention it with more special feelings, mysterious formula and long history, which affects diners' taste buds like a spell.

Secret 1

What you need to know about the soup stock

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The soup stock refers to the soup stock that has been used for many years to stew poultry and meat. After the main ingredients are cooked, the meat is fished out and eaten, and the seasoning is picked out. The soup stock obtained by decanting impurities is the "ancestor of the soup stock".

after that, the soup stock is used as the base, which is similar to the use method of "flour fat" on the dough. The longer the cooking time, the richer the nutrients and aromatic substances, and the more beautiful the flavor of the cooked meat.

secret 2

since ancient times, the concept of "freshness" in soup stock has been mixed with the concept of "freshness comes into being" for a long time. Many cooks in China have used soup to convey freshness since ancient times.

secret 3

won't "old" and "fresh" contradict each other?

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In fact, the "soup stock" boiled with bones, lean meat, chicken and duck soup is a traditional seasoning in China, which can make people feel delicious.

secret four

the key to seasoning

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is to be good at using soup and use the umami flavor in the original soup to season. Soup is made from raw materials containing umami components such as glutamic acid, ornithic acid, inosinic acid, aspartic acid, acid amine, etc., and cooked with slow fire, and its nitrogen-containing extract contains a large number of umami substances.

secret five

what does "three-group worm" mean?

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Three groups means three categories. Insects refer to animals, namely aquatic animals, carnivores and herbivores, which were the main animal resources in protein at that time.

protein is made up of a variety of amino acids. Once the amino acids are released, some of them are flavor components, which show umami, sour, bitter, sweet and other flavors respectively. In addition, nuclear acids, amines, organic bases and so on will also show strong umami when eaten, so these three kinds of animal meat will become the main source of delicious food.

secret six

what is it?

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"Nine Boils and Nine Changes" refers to various changes such as the formation and combination of flavor during the cooking in a tripod after different temperatures, multiple boiling and multiple changes. You can imagine the fragrance change of the old soup after several boiling.

water is the origin of all tastes. The basic condition of taste is water. Although the taste of food is varied, it is all the soluble components in food that become aqueous solution or dissolve in saliva, which stimulates the taste buds on the surface of the tongue, then reaches the taste center of the brain through the taste nerve, and only after the analysis of the brain can taste be produced.