Food culture: family life-summary of cooking soup. People often say that you should drink more soup if you are in poor health. Now, as long as you have time and mood on weekdays, you can make soup at home. It seems that making soup is also a fashion. Today, let's learn how to cook a delicious soup. Look at the recipe to introduce the method of making soup, and always say "put the meat out of water or fly water" 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 cook fish soup with boiling water, but fry both sides of the fish in oil first, so that the skin of the fish won't be brittle and smelly. 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 clay pot with white inner wall is very easy to use. Why is the meat after soup very firewood? After the lean meat is boiled, the meat quality is rough. You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours. The fish soup and broth you drink in the restaurant are just like milk, which feels very nourishing, but you can't achieve this effect when you cook soup at home. Why? Only when oil and water are fully mixed can milk be produced. When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire. Also note that the water should be added at one time, supplemented halfway, and the soup should be drained. What seasoning should I add to the soup? Want monosodium glutamate? When do you put the salt? Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients. Is it better to cook soup as long as possible? No! The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours. Although this soup is nutritious, it is a little greasy. What should I do? You can turn the soup on and off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, and then takes it out with a spoon and cooks the soup. Should soup be drunk 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 and teach you to cook soup. Many people like to make 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 is best to make soup 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 proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself. Soup becomes clear: if the soup becomes clear and not turbid, it must be simmered gently to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid. Thickening of soup: in the absence of fresh soup, it is necessary to thicken the soup. First put a thin layer of thickener in the soup to increase the thickness of the soup; The second is to add oil and let the oil and soup mix into emulsion. The method is to heat the oil first, wash the soup down, cover the lid tightly, and burn it with fierce fire. After a while, the soup will thicken. Soup becomes weak: as long as flour or rice is sewn in a small cloth bag and cooked together in the soup, the salt will be absorbed and the soup will naturally become weak; You can also add a washed raw potato and cook for 5 minutes so that the soup can be diluted. Soup gets cold: Some raw materials with too much oil make the soup very greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to get greasy. Soup becomes beautiful: cut 50 to100g of slightly fat pork into slices or dices, and then heat the wok. Immediately after the pork is heated, pour the boiling water into the pot. The pot will explode and turn up a large splash. After a while, a pot of milky white "soup" came out. Then add vegetables and seasonings according to your own preferences. Material selection of primary school soup: It is best to choose ginseng, angelica, medlar, astragalus, yam, lily and lotus seeds that are recognized by the people without any side effects. In addition, you can choose a mild soup according to your physical condition. If the body is hot, you can choose Chinese herbal medicines such as mung beans, kelp, wax gourd and lotus seeds. If the body is too cold, then you should choose ginseng as the soup. Water temperature: cook the meat with cold water, protein in the outer layer of meat will not solidify immediately, and protein in the inner and outer layers can be fully dissolved in the soup. Only when the water temperature is right can the soup taste delicious. Discharge: blanch the meat first to remove the residual blood in the meat to ensure the color of the soup. Stew the whole chicken to ensure that the meat quality of the chicken is fine and not rough after the soup is cooked. In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Temperature: Don't overdo it. The temperature is based on the boiling degree of the soup. After boiling, stew slowly, which usually takes about three hours. Because ginseng contains a ginsenoside, it will decompose and lose its nutritional value if cooked for too long, so it is best to cook in ginseng soup for about 40 minutes. Treatment of cooked meat: No matter how long it takes to cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so eat a proper amount of meat after drinking the soup.