Never add cold water in the middle of cooking, so as to avoid the sudden drop in the temperature of the soup, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.
And it's best to cook 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 protein can not be fully dissolved into the soup; In addition, don't put salt too early, salt will make the water contained in the meat run out quickly, and it will also accelerate the solidification of protein and affect the umami taste of the soup; Don't put too many condiments such as onion, ginger and wine, just the right amount, otherwise it will affect the umami flavor of the soup itself.
If you think bone soup is too greasy to drink like this, you can add some kelp or melon and radish, so you won't get tired. You can also roast a small amount of laver on the fire, and then sprinkle it into the soup, which can also remove greasy.
In the process of cooking soup, we should pay attention to skim off the floating powder and oil on the soup surface, otherwise the soup will be ugly in the end.
Also, if you want the soup to be clear and not turbid, you must use a slight fire to make the soup only boil and not boil. Because the boiling will cause the protein molecules in the soup to condense into many white particles, the soup will naturally be turbid and unclear.
It is often said that people should drink more soup when they are in poor health. Now, you can cook soup at home as long as you have time and mood on weekdays. It seems that cooking soup is also a fashion. Today, let's learn how to cook a pot of 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 use the method of boiling water to cook fish soup, but you should first fry the fish on both sides with oil, so that the fish skin will not be fragile and rotten, and it will not smell fishy.
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 pottery pot with white inner wall is very easy to use. Why is the meat after the soup very firewood? After the lean meat is boiled in soup, the meat quality is rough. You can choose semi-fat and semi-lean meat, but the lean meat of the pig's front foot is still tender and edible after stewing for many hours.
Fish soup and broth you drink in restaurants are like milk, which feels very nourishing, but you can't get this effect when you cook soup at home. Why? Only when oil and water are fully mixed can milk be produced. When making broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then change it to high fire. When cooking fish soup, you should first fry it thoroughly in oil, then add boiling water and use high fire. Also note that the water should be added at one time, and then replenished in the middle, and the soup will drain.
What spices should I add to the soup? Do you want monosodium glutamate? When do you put the salt? Most northerners think that spices should be added to soup, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese soup, it is unnecessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be added last, because it can solidify protein and hinder the diffusion of umami ingredients.
Is it better to cook soup as long as possible? Wrong! The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup 1 hour, chicken soup and sparerib soup are enough for about 3 hours.
Although the soup is nourishing, it is a little fatty. What should I do? You can boil the soup and turn it off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, remove it with a spoon and then boil the soup.
Should soup be eaten 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.