Why do you need to use seasoning packets to make soup? In the beginning, the soup with seasoning packet herbal package so important to do two reasons, one is not seasoning and meat mixed together, not all the seasoning are using gauze bag, I do my own cooking under the premise of pepper seeds, anise, cinnamon, pepper and other seasonings to use gauze bag, if it is the case of onion, ginger, garlic, this kind of words, are generally thrown in, and rarely see people use gauze bag up.

Soup in the case of seasoning with gauze to go, the purpose is to not allow seasoning and meat mixed together, in eating meat is not easy to taste the seasoning. Also in order to facilitate the next application, only made once the boiled meat, in which the role of the seasonings are not yet fully realized, but also has a certain taste. Therefore, after cooking the meat, you can fish out the seasoning packet and change it for the next time. If meat is the dominant food, cooking must be done with boiling water. Meat flavor is due to the presence of phosphoric acid, inosine and other "fresh chemical substances", boiling water cooking meat, meat particles can be quickly coagulated surface protein, meat fresh chemical substances and nutrients are not easy to penetrate into the soup, stewed meat delicious. And not every practice all will be that way, because after wrapping down with gauze, if you want to fully stimulate the flavor of this type of seasoning, it is necessary to let the water that is to say that the material juice is completely unseasoned packet, I generally do that kind of business must be long-term stewed dishes can be done, such as pork belly wrapped in chicken, to do this dish, the indispensable life of the spice must be white pepper, preferably the kind of pepper seeds, in the premise of cooking soup! under, wrapped in gauze, thrown in together with the pot.

I think there is an advantage to putting more than gauze wrapped down is that the electrical heating of the seasoning will be more uniform, if you use gauze wrapped down to the words, you have to make sure that the dish of the material juice is not completely over the seasoning packet, and even if it is so, the heat may not be very uniform, can not be fully stimulate its flavor, and therefore generally need a long period of time to stew the dish, it is more common gauze will be the seasoning to hold up.

The words against ginger, in our Guangdong here the actual role is to remove the fishy, there are many ways to operate, cut into slices, cut into julienne, cut into slices are all there, the main purpose is also a lot of, such as steaming fish premise, is down to the pot before the body of the mat in the pot or the ginger slice stuffed into the belly of the fish or repentance knife flower of the belly of the fish. If you are going to some seem very upscale some of the restaurant, on the case of the meal will help you to get rid of this kind of ginger, because it is important role is to remove fishy, not to eat.