People often say that when you are in poor health, you should drink more soup to nourish your body. You can cook soup at home as long as you have time and mood. Cooking soup is also a fashion. Ok, what's the best way to cook soup? How to cook soup to make it delicious and nutritious? Here are seven tips for cooking soup.
1. How much water do you want to drink in the soup should be well controlled.
Water is the key to cooking soup. It is not only a heat transfer medium, but also a solvent for food. The first mistake people make when cooking soup is that there is not enough water, which will lead to adding water halfway and affect the taste of soup. Generally speaking, the amount of water added to the soup should be at least three times the weight of the ingredients. Even if water is really needed in the middle, hot water is better than cold water, because cold water has the least influence on the taste of soup.
If you want to drink well, don't cook for too long.
Some people are always worried that soup will be too short and tasteless. In fact, if you want to make broth, the best time is half an hour to an hour, which ensures both taste and nutrition. It may not be good for a long time, but it will increase the purine content in the soup, thus increasing the risk of gout, and at the same time, the nutrition in the food will gradually lose. If it is stewed bone soup or trotter soup, the time can be extended, but not more than 3 hours.
In order to make the soup delicious, add salt when it comes out of the pot.
Salt is one of the most important condiments in soup making. Some people may think that adding salt as early as possible can completely "mix" salt into food and soup, thus improving the taste of soup. In fact, this is a misunderstanding. If the salt is put too early, the protein in the meat will condense and not dissolve easily. It also darkens the soup, and the concentration is not enough. In addition, the late salt does not affect the taste of the soup, but it keeps the meat fresh and tender. So you'd better add salt when you come out of the pot.
If you want the soup to be good, you can't add "ingredients" to it.
Many people hope to add some Chinese medicine by drinking soup. But remember, different Chinese medicines have different characteristics. Before cooking soup, you must be familiar with the cold, hot, warm and cold of traditional Chinese medicine. For example, American ginseng is slightly cooler, ginseng, angelica and codonopsis pilosula are milder, and medlar is milder. In addition, Chinese herbal medicines should be selected according to one's physical condition. For example, people who catch too many colds should choose warm Chinese medicines such as angelica and codonopsis pilosula, but people with hot constitution may catch fire after eating them. Therefore, if you want to add Chinese herbal medicine to the soup, you'd better do it according to your physique, and don't add it casually.
When you want to cook soup, you need to control the fire.
When cooking soup, the soup should be boiled in the fire first, and then turned into warm soup. Because too many fires will cause the meat to lose water too quickly, resulting in poor taste. The best way to control the fire is to cook the soup a little.
6. To make the soup delicious, use a delicate casserole.
It's best to use delicate clay pots or casseroles, and ceramic pot and stainless steel pot with white inner walls to cook the soup. Moreover, the chemical properties of the casserole are very stable, the insulation around the casserole is also very good, and the evaporation of water in the soup is relatively small. From the taste point of view, the casserole soup tastes pure, with rich aroma and moist mouth.
It is best to choose a casserole dish with delicate texture. The glaze of inferior casserole contains a small amount of lead. Acidic food dissolves easily when cooking, which is harmful to health. The white clay pot on the inner wall is very useful. The advantages of casserole are that it needs low heat and slow cooking, good heat preservation and delicious soup.
In the end, the biggest benefits of casserole lie in the following two points: tightness and temperature: easy to taste and good internal circulation, soup, soup and stew. For example, meat is a little rotten, while tofu is easy to taste and keep warm: heat conduction is slow, and some soups are not hot, but hot. Casseroles in this respect are more effective than other pots. But don't use inferior casserole, because the glaze inside contains lead, which is easy to dissolve when cooking acidic food, which is harmful to human health.
7. Soup should be delicious, and don't add too many miscellaneous materials.
Finally, "putting more seasonings" is also a big misunderstanding in soup cooking. In fact, too many and too miscellaneous spices may cross tastes, affecting the original flavor of soup and meat. Generally speaking, a kind of meat with two or four seasonings is more perfect. For example, chicken soup only needs to add ginger slices, cinnamon leaves and pepper, and it is not necessary to add a lot of seasonings casually.