Nine skills of cooking soup. Soup making seems to be a skill in the south. Cook soup almost every day. Cooking soup is actually very learned and skillful. Only by cooking well can we eat healthily. Today, I will share 9 tips with you.
9 tips for making soup 1
1, soup meat should be soaked in cold water before blanching.
Cut the bought meat into appropriate sizes, put it in a basin and rinse it with running water in the sink. In addition to removing blood, it also has the functions of removing fishy smell, impurities and softening meat. Soak for about 1 hour after rinsing. After blanching in boiling water, the residual blood and odor can be removed, and some fat can also be eliminated to avoid the soup being too greasy.
2, the soup needs to be washed.
The production of Chinese herbal medicines will be dried, exposed to the sun and preserved, which may be covered with some dust and impurities. It is best to rinse it with cold water slightly before use, but never for too long to avoid the loss of water-soluble components in the medicinal materials. In addition, don't buy too many Chinese herbal medicines at a time, so as not to run out, and it will become moldy and stale after a long time.
How to add water is learned.
This is the key to making soup. It was found that when the raw materials and water were boiled in different proportions, the color, aroma and taste of the soup were quite different, which were1:1:kloc-0/.5 and 1: 2 respectively, and the best result was 1: 1.5. The composition of the soup is determined, and the content of ammonia nitrogen (which can represent amino acids) in the soup is also the highest, even higher than when water is used less. This is because too little water is added, and the raw materials cannot be completely immersed, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. But when the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest.
4, slow stew, but should not be too long.
Although it takes a long time to cook soup with slow fire, the longer the better. For most soups, 1~2 hours is appropriate, and for meat, 2~3 hours is the best time to cook delicious flavor. If leafy vegetables are the main food, cooking for too long will be even more unfavorable.
5. The size of the fire is the key.
Usually it is stewed with fire at a certain high temperature, especially when there is meat with bone marrow, the blood and floating foam should be forced out with fire first to avoid turbidity of the soup. After boiling, you need to turn down the heat and cook slowly near the furnace core. Remember not to burn the fire, which will easily make the ingredients stick to the pot and destroy the delicious soup.
6. Seasoning adds flavor
Like to drink fresh and original, you can add no seasoning. If you want to season, it is recommended to add some salt before cooking. Putting salt too early will release the water contained in meat, accelerate the solidification of protein, and affect the umami taste of soup. If you like heavy taste, you can also add chicken essence or mushroom essence. If you cook fish, you can add ginger slices or rice wine to remove the fishy smell.
7, collocation should be appropriate
Many foods have a fixed collocation pattern, which makes nutrients play a complementary role, that is, the golden collocation on the table. For example, kelp stew, acidic food meat and alkaline food kelp have a combined effect, which is very popular in longevity food, a Japanese longevity area. In order to make the soup taste pure, it is generally not necessary to simmer with various animal foods.
Pay attention to the order of seasoning materials, and pay special attention not to put salt first when cooking soup. Because salt can drain the water from the raw materials, protein will solidify, and the umami flavor is insufficient. Usually, the temperature of 60℃ ~ 80℃ is easy to cause some vitamins to be destroyed, while cooking soup keeps the food temperature at 85℃ ~ 100℃ for a long time. Therefore, vegetables should be added to the soup to reduce the damage of vitamin C, and seasonings such as monosodium glutamate, sesame oil, pepper, ginger, onion and garlic should be added to the soup to make it unique, but the dosage should not be too much, so as not to affect the original taste of the soup.
8. Pay attention to the time of soup.
"Drink soup before meals, slim"; "The more you drink soup, the fatter you get", which makes sense. Drinking soup before eating is equivalent to adding lubricant to the gastrointestinal tract. Drinking soup from time to time in the middle helps to dilute and stir food, which is beneficial to the absorption and digestion of food in the gastrointestinal tract. At the same time, drinking soup before eating can partially fill the stomach, which can reduce the intake of staple food and avoid excessive energy intake. Eating soup after meals is easy to cause overnutrition.
9. The longer the soup is cooked, the less nutrition it has.
For a long time, people thought that "the longer the soup is cooked, the more nutritious it will be". In this regard, the Institute of Nutrition and Health Food of Tongji University School of Medicine conducted an experimental study. They chose hoof flower pot, grass chicken pot and old duck pot. It was found that the protein and fat content of hoof increased obviously after heating for 65438 0 hours, and then decreased gradually. Protein and fat content of grass chicken increased gradually after heating for 0.5 hours, and reached the maximum after heating in protein for 1.5 hours and fat heating for 0.75 hours. After duck meat was heated 1 hour, the protein content remained basically unchanged, and the fat content rose to the highest value after heating for 45 minutes. Cooking soup for a long time did not improve the nutrition of these three soups as expected. Especially for grass chicken pot and old duck pot, the longer the cooking time, the lower the protein content.
9 tips you must know when cooking soup 2 How to cook soup 1: Understand the medicinal properties.
For example, in order to strengthen the stomach and promote digestion, nutmeg, Amomum villosum, geranium and angelica were added to the chicken soup. In order to tonify kidney and strengthen yang, sweet potato meat, Cortex Moutan, Rhizoma Alismatis, Rhizoma Dioscoreae, Radix Rehmanniae Preparata and Poria are added. For nourishing yin for women, Fructus Jujubae, Radix Astragali, Radix Angelicae Sinensis and Fructus Lycii are added.
How to make soup point two: have meat.
Generally, soup is mainly made of meat. For example, black-bone chicken, yellow chicken, fish, ribs, keel, trotters, mutton, bovine bone marrow, oxtail, dog neck, sheep spine and so on. There are different kinds of meat, some are hot, some are sour, some are' hot, some are warm, the treatment methods before entering the pot are different, the heat after entering the pot is different, and the shortest time required is different.
How to make soup point three: you need accessories.
Lady Enforcers, dried Lentinus edodes, dried seaweed, peanuts, medlar, American ginseng, ginseng, tremella, auricularia, jujube, star anise, cinnamon, fennel, nutmeg, Amomum tsaoko, dried tangerine peel, dried squid, perilla leaf, etc. They can all be used to make soup. They are very delicate and will be cooked sooner or later.
How to cook soup point four: side dishes
When cooking soup, it is rare to only eat soup to solve a meal, and other dishes are also eaten, but some will interfere with each other and affect the soup. For example, if you eat mutton soup, don't eat leeks together; Eat pig's foot soup instead of preserved eggs and crabs.
How to make soup point five: put the pot in.
Generally, the ratio of water to soup is about 1: 3- 1: 4. At the same time, add salt and baking soda (only for acidic soup). Bring the fire to a boil to remove foam and simmer until the soup is about half to three quarters.
How to make soup point six: into the bowl.
Depending on the nature of soup, some soups should be served with meat, some soups should be served with ingredients, some soups should be served with ingredients, and some soups should be discarded. If it meets the requirements, it will play its greatest role, otherwise it will affect the acceptance effect.
Pay attention to the order of seasoning materials when cooking soup. Moreover, the ratio of water added to soup is generally 1: 1.5, which is because the amount of water added is too small and the raw materials cannot be completely immersed, which affects the concentration of nutrients in soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. Experts remind that heating for a long time will destroy vitamins in pots and vegetables; After heating 1 ~ 1 and 5 hours, the ideal nutritional peaks of the three soups can be obtained, and the energy consumption and nutritional value are better at this time.
In addition, when cooking soup, we must also pay attention to:
1, when you have a cold, it is not suitable to use soup for tonic. Even mild American ginseng is best not to take, because it is easy to aggravate cold symptoms.
2. Soup with dietotherapy function should be drunk frequently to play its role, 2-3 times a week is appropriate.
3. Avoid adding too many seasonings, such as onion, ginger and cooking wine. When cooking soup, so as not to affect the original flavor of the soup itself, and avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve, making the soup darker, with insufficient concentration and unsightly appearance.
When cooking soup, the fire should not be too big, and the temperature should be based on the boiling degree of the soup. If the soup is boiled, the violent movement of protein molecules in the meat will make the soup turbid.
5. It's best to cook soup with cold water, because hot water will make protein solidify quickly, and it is not easy to release umami flavor.