Stewed soup is not all lean meat. Generally, meat and bones are mixed in a ratio of 7:3. Meat mainly increases the meat flavor of soup, and bones can increase the bone flavor of soup.
Tip 2: soak in water twice, one cold and one hot.
Before cooking, ingredients must be fully soaked in water. Only in this way can we ensure that the stew is not turbid, smelly, clear or fragrant. But what is enough water? Many parents don't necessarily know.
If the ingredients are boiled in boiling water, the ingredients will encounter high temperature instantly, and the protein on the surface will solidify rapidly, and the blood will not flow out at all, so the boiled soup is naturally not delicious and clear enough. There are also some parents who boil water with cold water, which is also wrong. Because of the long heating time, in addition to removing blood water, the umami flavor of raw materials will also be lost in the water.
The correct way is: put cold water in the pot and heat it to 30℃, add ingredients, heat it on medium fire, take out the ingredients when the water temperature reaches 90℃ and wash it thoroughly, thus completing the first soaking.
Then pour boiling water into the pot or burn it, add the ingredients for the second time, continue to heat until no blood foam is produced, take out the ingredients and rinse them clean, thus completing the whole soaking process. The method of soaking in water was used twice, the first time with cold water and the second time with boiling water, so that 75% of the blood in the ingredients could be soaked.
Tip 3: Boil water into soup.
When people stew soup, they usually put the raw materials into a stew pot and pour cold mineral water (or cold boiled water), which is absolutely wrong. The correct way is to boil the mineral water with seasoning first, then pour it into the stew pot and stew it on the stew stove.
Why does the water in the stew boil?
As mentioned before, there is still 25% blood in the composition after two drownings. If you put cold water into the soup and heat it until the soup reaches the boiling point, then with the increase of temperature, the blood in the ingredients will continue to flow out, which will also lead to the soup that is not clear enough and the fragrance is not strong enough, so try to shorten the time when the soup reaches the boiling point.
Tip 4: Add dried tangerine peel, rock sugar, wine and white pepper to make it fragrant and fresh.
In the past, stew soup only added salt and ginger slices. However, the quality and fragrance of the ingredients are not as good as before, so rock sugar and dried tangerine peel are added to the seasoning. Adding sugar to salt can make soup fresher, which is the reason for increasing rock sugar. The amount of rock sugar does not need to be too much, and the amount of salt should be controlled at 1: 1.
Dried tangerine peel is mainly used as medicine, and also has the effect of resolving phlegm. Its dosage is even less. The average 1.6 liter stew only needs to add dried tangerine peel the size of mother nail.
Pepper must choose granules rather than powder, because the fragrance of pepper is easy to volatilize after heating, so you must choose white pepper granules.
The function of wine is to cover up the peculiar smell and enhance the fragrance. In the soup of 1.6 liter, about 10 gram can be added.
Tip 5: jade buckle paper seal
The ingredients must be completely sealed before stewing in water. Among them, the requirements for sealing paper are also very high. You should use jade paper to make stew. This kind of paper fiber is thick, but the sealing effect is very good, and it can also be bought in the painting and calligraphy market. To say the least, find a colorless and tasteless pure wood pulp paper towel instead; Some people will choose to use plastic wrap to seal, but plastic wrap is made of plastic, which will release a lot of bad substances after long-term heating. It is recommended not to use it.
There is a special groove on the lid of my saucepan. When heating, water vapor will accumulate in the groove to form a water seal, and it is not necessary to seal it with jade buckle paper.
Tip 6: stew the soup for 5 hours.
In the past, there was a saying of "three stews and four stews" in the production of Cantonese soup, that is, the old fire was generally controlled in three hours, and the stew was generally controlled in four hours. The fibrils are thicker now than before. According to the previous time requirements, I am afraid that the umami flavor of the ingredients will not be fully released, so the stewing time should be appropriately extended, so now there is a new saying, that is, "four stews and five stews". When I stew meat at home, I use the ingredients of pig bones, so I will "cut corners" a little, which will take 4 hours.