Soup skills

Soup meat should be soaked in cold water and then blanch

Buy back the meat, cut the appropriate size into the pot, placed in the sink with flowing water rinse, in addition to removing the blood, there are deodorization, remove impurities, so that the meat flaccid effect, rinse should be soaked for about 1 hour. After that into the boiling water blanching, more can remove the residual blood and odor, but also can eliminate some of the fat, to avoid too greasy soup.

Soup herbs need to be rinsed

The production of Chinese herbs, most of them will be dried, exposed to the sun and preserved, may be covered with some dust and impurities. Before use, it is best to rinse with cold water, but do not rinse for too long to avoid losing the water-soluble components of the herbs. In addition, don't buy too many herbs at one time, lest you can't use them all, and they will become moldy and lose their flavor after being put away for a long time.

How to add water has a learning

In principle, when making soup, add water should be covered with all the ingredients as a principle, use of beef, lamb and other ingredients, the water surface must be more than the ingredients. Remember that it is best not to add water in the middle, so as not to dilute the original fresh flavor of the ingredients. If you must add water, you should also heat the water.

Small fire slow stew, but not too long

Soup although the need for a long time to slow simmering, but not the longer the better, most of the soup to 1 ~ 2 hours appropriate, meat to 2 ~ 3 hours for the most can be boiled out of the fresh flavor. If you use leafy vegetables as the main, you should not cook for too long.

The size of the fire is the key

Usually start with a large fire, with a certain high temperature stewing, especially when there is bone marrow meat ingredients, you should first use a large fire will be blood, foaming forced out, so as not to cloud the soup. To be boiling, you need to adjust to a small fire close to the center of the stove, slowly simmering, remember not to fire suddenly big and small, which is easy to make the ingredients stick to the pot, destroying the delicious soup.

Seasoning to increase the flavor

If you like to drink the original flavor, do not add seasoning, if you want to seasoning, it is recommended to add some salt before the pot to enhance the flavor. Putting salt in too early will cause the water contained in the meat to be released and speed up the protein coagulation, affecting the freshness of the soup. If you like a heavier flavor, you can also add chicken or mushroom seasoning. If you're cooking fish, you can add ginger or rice wine to remove the fishy flavor.

Guangdong people love soup, so let's learn how to make soup.

1. When you have a cold, it is not suitable to use soup to supplement,

Even the gentle nature of the American ginseng is best not to take, because it is easy to aggravate the symptoms of the cold.

2. These therapeutic soups should be consumed regularly, 2-3 times a week.

3. You can also choose mild soups according to your personal physical condition, such as body fire, you can choose such as mung beans, kelp, winter melon, lotus seeds and other fire-clearing, moisturizing type of food, the body is too cold, then you should choose ginseng as soup.

4. When making soup, the fire should not be too big, the fire to the degree of soup boiling shall prevail, if you let the soup big rolling big boiling, the protein molecules in the meat destruction.

5. Small fire when slow-boiled halfway can not open the lid can not be added halfway, because the meat is heating the cold shrinkage, protein is not easy to dissolve, the soup will lose the original fresh flavor otherwise affect the taste of soup.

6. chicken, duck, pork ribs and other meat soup, first blanch the meat in boiling water, this process is called "out of the water" or "water", not only can remove blood, but also to remove part of the fat, to avoid too fatty.

7. fish soup skills is to first use oil to fish on both sides of the frying, fish skin fixed knot, it is not easy to crumble, and will not have a fishy flavor.

8. soup is in cold water when the material is better, because the hot water will make the protein quickly solidified, not easy to release the fresh flavor.

9. Boiling soup should not be too much into the onion, ginger, cooking wine and other seasonings, so as not to affect the original flavor of the soup itself, but also avoid putting salt too early, because early salt can make the meat protein coagulation is not easy to dissolve, so that the soup color darkened, concentration is not enough, the appearance of unattractive.

10. soup utensils 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. Inside the white ceramic pot is very good to use, the new casserole first used to cook porridge or the bottom of the pot to smear oil placed one day and then washed and boiled once water. Finish the opening procedure before you start to use it to make soup.

11. The nutrients in the soup are mainly amino acids, heating time is too long, will produce new substances, nutrition, but was destroyed, the general fish soup for about 1 hour, chicken soup, pork chop soup for about 3 hours is enough, so it is not the longer the better.