how long does it take to cook the stew? What kind of temperature do you need? Many people think that it is easy to make soup, as long as the raw materials are properly mixed, three pots and four stews (as the chef says, it usually takes two to three hours to cook and four hours to stew), and then slowly simmer on the fire. The fire should not be too large, and the heat should be based on the boiling degree of the soup. After the pot is boiled, simmer slowly, and the heat can be controlled when the soup can be opened.

tips for cooking soup: what is the cooking time and how long does it take to cook soup?

Usually, the best cooking time of fish soup is about 1 hour, because the nutrients in the soup mainly come from amino acids. If the heating time is too long, new substances will be produced, but the nutrients will be destroyed. After this time, there will be high purine in the soup. The purine substance in the soup will cause uric acid to deposit in the blood. Drinking the soup with too high purine will make people fat, and it may also cause diabetes, gout and cardiovascular and cerebrovascular diseases.

Vegetable and fruit soup is generally prepared by boiling and boiling, which can avoid the destruction of nutrients due to long-term heating, mainly to reduce the destruction of vitamins C and B, and the water surface should not be covered with vegetables to keep it isolated from the air, thus reducing the loss of nutrients. If it's Guangdong's old fire soup, it usually takes more than 2 hours to cook, but if it's stewed, it takes more than 4 hours. First, it takes 2 or 3 minutes to cook with strong fire, and then it is simmered slowly. The soup cooked in this way is full of heat, original flavor and first-class taste.

As for the cooking time, the temperature of 6℃ ~ 8℃ will destroy some vitamins, and the food temperature should be maintained at 85℃ ~ 1℃ for a long time when cooking soup. Therefore, the key to simmering soup is "big fire boils, small fire simmers slowly". The cooking temperature shall be subject to the boiling degree of the noodle soup. Do not cook it in a big fire to make the soup boil, so as to avoid the violent movement of protein molecules in the soup and make the soup turbid. Other soups prepared by boiling are boiled with high fire according to the easy cooking degree of the ingredients, and then cooked with medium fire or low fire. Only in this way can the fresh and fragrant substances in food be dissolved as much as possible, so that the soup is clear and mellow, and the original nutrients are locked to the greatest extent.

The cooking time and the cooking time should be strictly controlled.

Whether the cooking time is properly controlled is the key to the cooking technology. There are many kinds of soups, so we must accurately grasp the size and duration of cooking according to the requirements of soups. Boil it with strong fire first, in order to quickly raise the temperature of cold water and raw materials, and to promote the decomposition of umami substances and nutrients in raw materials with the increase of water temperature, and a large number of them overflow and dissolve in soup.

Generally, white soup is boiled with strong fire first, and then medium fire is used to keep the soup boiling. When making clear soup, after boiling with strong fire, turn to low fire and cook slowly, so as to keep the noodle soup slightly rolling until the soup is made. The cooking time of clear soup is also slightly longer than that of milky white soup, which usually takes about 3 hours. This is because the cooking time is bound to be prolonged because the heat is small and the heat provided is small. The cooking temperature and time are not fixed, and the operation can be flexibly mastered according to the requirements of the soup, the types of raw materials and the size of the shape.

the cooking time of the soup

1. The cooking time should be based on the boiling degree of the noodle soup, and it is forbidden to cook it in a big fire to make the soup boil.

2. Other soups prepared by boiling are boiled with strong fire according to the easy cooking degree of the ingredients, and then cooked with medium fire or low fire to make the seasoning and soup taste melted.