Tip:
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 layer of the meat, namely protein, will solidify immediately, so that the inner and outer layers of protein cannot be fully dissolved into the soup.
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.