Pressure cooker soup nutrition will not be compromised, smooth time, energy saving.
My personal experience, with the addition of the pressure valve with steam injection calculated from: fish 15 to 20 minutes, meat 20 to 30 minutes, bones (depending on the size of the bone thickness) 30 to 40 minutes. As long as the restrictor valve to maintain a small amount of steam can be sprayed, the fire is even bigger pot temperature is the same. After the time is up, do not immediately take away the pressure valve to release the steam pressure (which is still maintained in the pot more than 100 degrees), should be allowed to cool down naturally, about ten minutes after a wet cloth over the pressure valve gently up the pressure valve to see if there is no steam spewed out violently. Ensure that there is no pressure in the pot, remove the restrictor and then increase the fire for about ten minutes, then the soup becomes thicker.
Question 2: Is it better to use a pressure cooker or casserole for soup? Pressure cooker is a short time to eat before pressure ah, the temperature is too high, a lot of nutrients will be lost If you do not seek fast, you can use a casserole or soup cans to do, if you have to use a pressure cooker, you can reduce the amount of water appropriate! Or put a small amount of water, just the first raw material pressure cooked, and then do the soup, of course, this method is more suitable for ribs, root bones, and hoof!
The insulating properties of the casserole are good, can fully concentrate the heat into the pot, so that the soup is more fully heated, with a steady fire and a small fire, so that a long period of time of micro-boiling, the contents of which are easy to cook dissolved in the soup into the flavor. It has poor heat conduction properties, so it will not paste the pot. Casserole is best at stewing, simmering, simmering, warming enamel cooking method, characterized by soup fresh quality mellow, original flavor, rich flavor.
Problem three: soup in the end is better with a stew pot or pressure cooker is better The soup itself is to be stewed slowly over a small fire, the essence of the process is also produced.
Only nowadays, a lot of people do not have so much time, the easy way is to use the pressure cooker to do, that is, in a shorter period of time will be something cooked, cooked through. But the nutrition of things cooked in a pressure cooker is much worse than those made in a crock pot.
Pressure cooker in the processing of food, the temperature can be up to 120 degrees Celsius or more, food in the vitamin B1, vitamin B2 and niacin due to the intolerance of high temperature will be lost more than 50%. The loss of food protein, fat and starch is very little, on the contrary, after processing, more convenient for human digestion and absorption. Therefore, with the pressure cooker processing meat food, such as chicken, duck, fish, etc., the loss of nutrients will not be too great, if you can use urgent fire, hot water processing, the loss will be smaller, and electric stew pot just the opposite, electric stew pot cooking without air pressure can be opened at any time stew meat are very slow, suitable for stew some porridge will be more delicious.
And the characteristics of the small fire stew is: soup color is rich, the flavor will be more delicious.
Question 4: electric pressure cooker soup is nutritious? Relatively speaking, the pressure cooker soup, the loss of nutrients is the least, the pressure cooker and the ordinary pot of the difference is that the pressure increases, and nutrition has nothing to do. Pressure increases, the boiling point increases, so it is easy to cook things rotten. The main psychological effect.
Problem 5: with the pressure cooker stew soup good or with the ordinary pot stew soup good pressure cooker fast stew rotten, ordinary pot slower time-consuming, the flavor of the individual feel the same.
Question six: soup with pressure cooker is not good to use soup, it is best to use ceramic pot to make soup, the use of pressure cooker soup is easy to cause the raw material pressure is too cooked, resulting in dissolved in the soup, so that the soup out of the soup is not good to drink, ceramic pot and crock pot are two easier to make soup cookware
Question seven: the pressure cooker soup is good for the body There is no impact, and can not be said to be good.
Question 8: Is it better to use a pressure cooker or a regular pot to make big bone broth Casserole!
The practice of bone soup
Steps
Raw materials:
500 grams of fan bone, through the bone 1000 grams, 500 grams of tail spine, 500 grams of broken bones, onion knots 1 small zhang, raw
Miscellaneous diagrams of the bone soup (17) 1 small piece of ginger, 50 grams of wine, 5 kilograms of water.
The first step: put the bones into warm water, with a rag to wash the bones root by root, especially the bones of the seam of the blood foam, impurities, should be wiped off the cleaning.
The second step: the straight through the bone split, split two pieces, into the pot, add onions, ginger, and then into the cold water, cold water is best to add enough at once. Step 3: Boil with high heat, skim off the floating foam (according to the quality of the meat, you may have to skim 1-2 times), turn to low heat and slowly add heat to the stew.
Step 4: Skim off the foam (according to the quality of the meat, may have to skim 1-2 times), turn to low heat stew, and then pour into the wine 50K or so.
Fifth step: from the nutritional access point of view, in the water after boiling can be appropriate to add vinegar, because vinegar can make the bones of phosphorus, calcium dissolved into the soup; at the same time, do not put salt too early, because salt can make the meat contained in the water quickly run out, will accelerate the protein coagulation, affecting the freshness of the soup.
Step 6: Stew to 2-3 hours after the soup, that is, complete the soup! How about good it . General pork bone broth can be used continuously, the family can be cooked for about 1-3 hours, can be taken 2 times, to the fan bone has been crispy, the bone color is grayish dark color, soup flavor, fat nutrition has been exhausted
Color: soup clear and bleaching oil.
Notes on stewing bone broth
Stewing bone broth (or fish soup), it is best to use cold water. Because the general meat on the bone always with a little meat, if at the beginning of the pot to pour hot water or boiling water, the surface of the meat is suddenly subjected to high temperatures, the meat of the outer layer of protein will immediately solidify, so that the inner layer of protein can not be fully dissolved into the soup, only once to add enough cold water, and slowly increase the temperature, the proteins can be fully dissolved into the soup, the soup flavor is more delicious.
In addition, add a little vinegar after the water boils, so that the bones of the phosphorus calcium dissolved in the soup, so that the stew out of the soup is both tasty, but also easy to stomach absorption. At the same time, do not put salt in the soup too early. Because salt can make the meat containing water quickly run out, will accelerate the protein coagulation, affecting the fresh flavor of the soup.
Question 9: How to make big bone soup, is it necessary to use a pressure cooker, frying pan slowly simmering can? Cooking bone broth with a small spoon of vinegar can make the bones of phosphorus, calcium dissolved in the soup, and can preserve the vitamins in the soup.
Never add cold water halfway through the cooking process, so that the sudden drop in the temperature of the soup does not lead to a rapid coagulation and denaturation of the proteins and fats, affecting the nutrition and flavor.
It is also best to cook with cold water. If you start to pour hot water into the pot, the surface of the meat is suddenly subjected to high temperatures, the meat of the outer layer of protein will immediately coagulate, so that the outer layer of protein can not be fully dissolved into the soup; in addition, do not put the salt too early, salt will make the meat containing water quickly run out, but also accelerate the protein coagulation, affecting the soup's fresh flavor; onion, ginger and wine and other condiments should not be put too much, the appropriate amount of good, or it will affect the soup itself! The freshness of the soup itself.
If you feel that the bone soup is too greasy to drink, you can add some seaweed or winter melon, radish, it will not be greasy. You can also put a small amount of seaweed roasted on the fire, and then sprinkled into the soup, can also remove the grease.
In the process of cooking the soup, pay attention to skimming the floating powder and floating oil on the surface of the soup, otherwise the soup will be very ugly in the end.
Also, in order to soup clear, not turbid, must be burned with a slight fire, so that the soup only open pot, not rolling. Because the big roll open, will make the soup protein molecules condensed into many white particles, the soup naturally turbid soup summary
I often hear people say that the body is not good to drink more soup to make up for it, and now, weekdays as long as you have the time and mood can be at home to make soup to drink, it seems that the soup is also a kind of fashion, today, let's learn how to learn how to make a pot of beautiful soup.
Look at the recipe on the introduction of the method of soup, always say "meat out of the water or fly water", what does it mean? What does this mean? What are the benefits of doing this? Chicken, duck, pork ribs and other meat soup, the first meat blanch in boiling water, this process is called "out of water" or "fly water", not only can remove the blood, but also remove part of the fat, to avoid too fat.
Every time you make fish soup, soup is good, fish are not shape, how to do? Fish soup can not be used out of water, but to first use oil to fry the fish on both sides, the fish skin fixed knot, it is not easy to crumble, and there will be no fishy flavor.
Is it better to use cold water or hot water when making soup? Cold water under the material is better, boiling water will make the protein quickly solidified, not easy to come out of the fresh flavor. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Soup to choose the delicate texture of the casserole is appropriate, low-quality casserole enamel contains a small amount of lead, cooking acidic food is easy to dissolve out, harmful to health. The white inner wall of the pot is very good to use. Why is the meat after soup very firewood? Lean meat after making soup, the meat is more rough. You can choose half fat and half lean meat, but the lean meat of the front feet of the pig, boiled and stewed for many hours after the meat is still tender and edible.
In the restaurant to drink fish soup, broth are like milk, feel very nourishing, but their own home soup always out of this effect, why? The oil and water are fully mixed to produce the effect of milky juice. Do broth should first boil with high heat, and then use low heat to cook through, and then change to high heat. When making fish soup, fry it in oil first, then add boiling water and use high heat. Also note that the water should be added at once, and then replenish the water in the middle, and the soup will be leaked.
What spices should be added to the soup, and should the monosodium glutamate (MSG) be used? When to put salt? Most people in the north think to add spices to soup, such as onions, ginger, peppercorns, dashi, monosodium glutamate, cooking wine and so on, in fact, from the experience of Guangdong people soup, soup soup to pay attention to the original flavor, these spices can not be necessary. If necessary, a piece of ginger is enough. Salt should be added last, because salt can make the protein coagulation, hindering the spread of fresh ingredients.
Is it better to make soup for a longer time? Wrong! Soup nutrients are mainly amino acids, heating time is too long, will produce new substances, nutrients, but was destroyed, the general fish soup 1 hour or so, chicken soup, pork chop soup 3 hours or so is enough.
Although the soup is nourishing, some fat, how to do? Soup can be boiled after the fire, to be cooled, the oil floating in the soup surface, or solidified in the soup surface, with a spoon to remove, and then the soup boil roll.
Should I drink soup before or after meals? General people drink some soup before meals, can promote gastric secretion, help digestion and absorption, but people with superficial gastritis should drink after meals, so as not to aggravate the symptoms
Teach you to make soup
Many people like to make soup at home, but often do not know what to do. Try some of the tips we introduced, you will certainly make a delicious soup to entertain the family.
The soup becomes fresh: the best way to make soup is to use cold water. If you start to pour hot water into the pot, the surface of the meat is suddenly subjected to high temperatures, the meat of the outer layer of protein will immediately solidify, so that the outer layer of protein can not be fully dissolved into the soup; in addition, the soup should not be too early to put salt, salt will make the meat contained in the water will soon run out, but also accelerate the protein coagulation, affecting the soup's freshness; soy sauce should not be added early, green onions, ginger and wine and other condiments should not be put too much, otherwise it will affect the freshness of the soup itself. The fresh flavor of the soup itself.
Soup becomes clear: to ...... >>