When cooking bone soup, add a small spoonful of vinegar to dissolve the phosphorus and calcium in the bones into the soup and preserve the vitamins in the soup.

Do not add cold water halfway through cooking, otherwise the temperature of the soup will suddenly drop, causing the protein and fat to quickly solidify and denature, affecting nutrition and taste.

It is also best to cook it in cold water. If hot water is poured into the pot at the beginning and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer protein cannot be fully dissolved into the soup; in addition, do not add salt too early. It will cause the water contained in the meat to escape quickly, and it will also accelerate the coagulation of protein and affect the flavor of the soup. Do not add too much condiments such as onions, ginger and wine, just the right amount, otherwise it will affect the flavor of the soup itself. Umami.

If you feel that the bone soup is too greasy just to drink it, you can add some kelp or winter melon or radish to make it less greasy. You can also roast a small amount of seaweed over a fire and then sprinkle it into the soup to remove the greasiness.

When making soup, pay attention to skimming off the scum and oil on the surface of the soup, otherwise the soup will look ugly in the end.

Also, if you want the soup to be clear and not turbid, you must cook it over low heat so that the soup only boils but does not boil. Because the boiling speed will cause the protein molecules in the soup to condense into many white particles, and the soup will naturally become turbid. Summary of soup making

I often hear people say that you should drink more soup when you are not in good health. Bubu, now, as long as you have time and the mood, you can make soup at home. It seems that making soup is also a fashion. Today, let’s learn how to make a pot of delicious soup.

When looking at the recipe for making soup, it always says "drain the meat or drain it." What does that mean? What are the benefits of doing this? When making soup with meat such as chicken, duck, ribs, etc., first boil the meat in boiling water. This process is called "watering out" or "flying water". It can not only remove blood and water, but also remove part of the fat to avoid being too fatty.

Every time I make fish soup, the soup is ready but the fish has lost its shape. What should I do? When making fish soup, you cannot use the method of draining the water. Instead, fry the fish on both sides in oil first. The skin of the fish will be firm, so it will not break easily and there will be no fishy smell.

When making soup, is it better to use cold water or hot water? It is better to use cold water to prepare the ingredients. Boiling water will solidify the protein quickly and make it less likely to taste delicious. What kind of pot is best for making soup? When making soup, it is better to choose a casserole with a fine texture. The enamel of inferior casseroles contains a small amount of lead, which is easily dissolved when cooking acidic foods and is harmful to health. Clay pots with clean white inner walls are very useful. Why is the meat so sticky after making the soup? After the lean meat is cooked in soup, the texture of the meat will be rough. You can choose half-fat and half-lean meat, but the lean meat from the front legs of the pig will still be tender and edible after stewing for many hours.

The fish soup and broth you drink in restaurants are like milk and feel very nourishing, but you can’t get the same effect when you make soup at home. Why? Oil and water must be thoroughly mixed to produce the milk effect. When making broth, first bring it to a boil over high heat, then cook it thoroughly over low heat, and then increase to high heat. When making fish soup, fry it thoroughly in oil first, then add boiling water and use high heat. Also note that you need to add enough water at one time, and add more water in between to prevent the soup from leaking out.

What spices should be added to the soup? Is MSG required? When do you add salt? Most northerners think that when making soup, they need to add spices, such as onions, ginger, pepper, aniseed, monosodium glutamate, cooking wine, etc. In fact, judging from the experience of Cantonese people making soup, the original flavor of the soup is important, and these spices are not necessary. . A piece of ginger will suffice, if desired. Salt should be added last because salt can coagulate proteins and hinder the diffusion of umami ingredients.

Is the longer you cook the soup, the better? wrong! The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced and the nutrients will be destroyed. Generally, about 1 hour is enough for fish soup, and about 3 hours for chicken soup and pork rib soup.

Although the soup is nourishing, it is a little fatty. What should I do? You can simmer the soup and turn off the heat. After it cools down, if the oil floats on the surface of the soup or solidifies on the surface of the soup, remove it with a ladle, and then bring the soup to a boil.

Should you drink soup before or after a meal? Most people drink some soup before meals, which can promote gastric juice secretion and help digestion and absorption. However, people with superficial gastritis should drink it after meals to avoid aggravating symptoms

Teach you how to make delicious soup

Many people like to make soup at home, but they often don’t get the point. Try some of our tips and you'll be sure to create delicious soups for your family.

The soup becomes fresher: It is best to use cold water to make soup. If you pour hot water into the pot at the beginning and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer protein cannot be fully dissolved into the soup; in addition, do not add salt too early when making the soup. , salt will cause the water contained in the meat to escape quickly, and will also accelerate the coagulation of protein, affecting the delicious taste of the soup; it is not advisable to add soy sauce early, and do not add too much condiments such as onions, ginger and wine, otherwise it will affect the taste of the soup. The flavor of the soup itself.

To make the soup clear: If you want the soup to be clear and not turbid, you must cook it over low heat so that the soup only boils but does not boil. Because the boiling speed will cause the protein molecules in the soup to condense into many white particles, and the soup will naturally become turbid.

To make the soup thicker: In the absence of fresh soup, to make the soup thicker, one is to add thin gravy in the soup to make the soup thicker; the other is to add oil. Mix the oil and soup into an emulsion.

The method is to heat the oil first, wash down the soup, cover the pot tightly and cook over high heat. After a while, the soup will become thicker.

To make the soup lighter: Just sew flour or rice into a small cloth bag, put it into the soup and cook together, the salt will be absorbed and the soup will naturally become lighter; you can also put it in a washed boil the raw potatoes for 5 minutes and the soup will become lighter.

The soup becomes refreshing: Some ingredients with too much fat make the soup very greasy. In this case, you can roast a small amount of seaweed on the fire and then sprinkle it into the soup to remove the greasiness. .

To make the soup beautiful: Cut 50 to 100 grams of fatter pork into slices or cubes, then heat the iron pot. After the pork is heated, immediately pour the boiling water into the pot. . The pot will make an explosion sound and cause large splashes of water. After simmering for a while, a pot of milky white "broth" will come out. Then just add vegetables and seasonings according to your own preferences.

Elementary questions about making soup

Selection of ingredients: When selecting traditional Chinese medicine, it is best to choose ginseng, angelica, wolfberry, astragalus, yam, lily, and lotus seeds that have been recognized by the public as having no side effects. In addition, you can choose mild soup based on your personal physical condition. If the body's fire energy is strong, you can choose Chinese herbal medicines such as mung beans, kelp, winter melon, lotus seeds, etc. that can clear away fire and moisturize the body. If your body is too cold, you should choose ginseng as the soup.

Water temperature: Put the meat under cold water so that the protein in the outer layer of the meat will not solidify immediately and the protein in the inner and outer layers can be fully dissolved into the soup. Only when the water temperature is suitable can the soup taste delicious.

Ingredients: The meat should be blanched first to remove the remaining blood in the meat to ensure that the soup is of good color. The chicken should be cooked whole to ensure that the meat of the chicken is delicate and not rough after the soup is cooked. In addition, do not add salt too early. Salt will cause the water contained in the meat to escape quickly, and it will also accelerate the coagulation of protein and affect the delicious taste of the soup.

Heat: Do not use too much heat. The heat should be based on the boiling point of the soup. After boiling the pot, simmer over low heat, usually about three hours. Because ginseng contains a kind of ginsenoside, if cooked for too long, it will decompose and lose its nutritional value. Therefore, the best time to cook ginseng soup is about 40 minutes.

Handling of meat that has been simmered in soup: No matter how long the soup is simmered, the nutrients of the meat cannot be completely dissolved in the soup, so you should eat an appropriate amount of meat after drinking the soup.

How to make soup with more flavor

The ancients said: 30% food, 70% drink. Especially in summer, people's appetite decreases due to the hot weather, so people often make soup to drink during this season. How to make delicious soup? Now I would like to recommend some of my experiences to everyone.

Pork ribs soup--cut the soft spareribs into pieces and blanch them in water, then add them to the pot with soaked peanuts and wolfberry in cold water. After boiling, remove the foam, then simmer for 2 hours, add refined salt, MSG, Just rice wine and a little pepper. This soup is rich in flavor and nourishes the body.

Bone soup-break the bones, add tofu or soybeans and cook together. Simmer over a slow fire to allow the vitamins and minerals in the bones to be fully absorbed into the tofu or soybeans, making the food taste fresh and nutritious.

Pig's trotters soup--add green garlic and ginger to a cold water pot. When the water boils, add the washed pig's trotters and add a little balsamic vinegar. After boiling, bring to a simmer and add refined salt, Just add MSG and a little cooking wine. The specialty of this soup is that the pig's trotters are tender and soft, refreshing but not greasy.

Chicken soup - put fresh chicken in boiling water, put marinated chicken in warm water, and put frozen chicken in cold water. After boiling, remove the foam, then simmer over low heat to maximize the release of the aroma of the chicken. You can also add some ingredients, such as vermicelli, kelp, etc. This soup is fragrant and juicy.

Duck soup - cut the duck into pieces, blanch and wash, put it into a casserole, add rice wine and bring to a boil, remove the foam, add taro cubes and bring to a boil, then simmer, add refined salt and MSG Just add a little pepper. This soup is delicious, clears away heat and dispels internal heat.

Fresh fish soup - use crucian carp or mullet as raw material. First put ginger slices, a little pepper and a few drops of white wine in the pot. After the fish is cooked, add a tablespoon of milk and take it out. The fish meat in this soup is white and tender, and the soup is delicious.

Kelp ribs soup

Ingredients:

Pork ribs, kelp, green onions, ginger slices, refined salt, rice wine, sesame oil

Method :

(1) After soaking the kelp, steam it in a basket for about half an hour, take it out and soak it in water for 4 hours. After soaking it thoroughly, wash and control the water, and cut it into long cubes

< p>(2) Wash the ribs, cut them along the bones with a knife, chop them into sections of about 4 cm horizontally, boil them in a pot of boiling water, take them out and wash them in warm water

(3) Clean Add 1000 grams of water to the pot, add the ribs, green onions, ginger slices, and rice wine, bring to a boil over high heat, skim off the foam, then simmer over medium heat for about 20 minutes, add the kelp pieces, and bring to a boil over high heat. After 10 minutes, remove the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil to serve

Qingbuliang Lean Meat Soup

Ingredients: 250 grams of lean meat (5 taels) ), 10 grams of raw and cooked barley (2 qian), 5 grams of lotus seeds (1 qian), 5 grams of lily (1 qian), 10 grams of Huaisheng (2 qian), 5 grams of Polygonatum odorifera (1 qian), 5 grams of Cishi (1 money).

Method: 1. Put the lean meat into boiling water and cook for 5 minutes, take it out and wash it. 2. Wash all the cooling ingredients. 3. Bring an appropriate amount of water to a boil, add all the ingredients, and simmer for 3 hours. When the soup is ready, season with salt and pepper.

Efficacy: This soup is sweet and nourishing, has mild and cooling effects such as removing dampness and appetizing, removing phlegm and strengthening the lungs. It is especially suitable for those who are thin and weak and cannot be replenished. It is a suitable soup in summer and autumn.

Angelica mutton soup

First of all, a one-and-a-half-year-old female three-yellow chicken should be selected. After slaughtering, the hair should be removed and eviscerated, and then left to cook for half a day. The purpose of this is to allow the chicken to enter the autolytic stage from stiffness, so that the protein is decomposed in the best state, and it tastes particularly delicious after cooking. It is better to use mineral water for making chicken soup. After the water boils, skim off the foam, because the foam contains purine, which is harmful to the human body. Stroke in the elderly is closely related to purine. The chicken soup should be filled with high-quality Shaoxing rice wine, Sichuan peppercorns, scallions, fresh ginger, Xuanwei ham or Jinhua ham and mussels. Then simmer or pressure cooker for 20 minutes. After boiling, add salt, fresh bamboo shoot slices and chicken essence.

Sydney Lily Lotus Seed Soup

If the weather is dry and the skin is tight, it is best to drink more soup as a supplement. Sydney pears have the effect of relieving dryness, while lilies have the effect of moisturizing and cooling the lungs.

Materials: three Sydney pears, one liang lily, two liang lotus seeds, four candied dates, six liang lean meat, appropriate amount of salt< /p>

Method: 1 Peel the pears, wash them and cut them into pieces. 2 Wash the lilies, lotus seeds and candied dates. 3. Wash the lean meat and rinse it with running water.

4 Boil appropriate amount of water, add pear, lily, lotus seeds, candied dates and lean meat