1
The first thing you need to do is to take care of the ingredients
If you want the soup to be clear and clean, you need to wash the pork and pork bones first, then boil them in boiling water to remove the blood, then move them to another pot to simmer. If you are using fish or beef bones, it is recommended that the fish be pan-fried first, and the beef bones be roasted in a 280°C oven for about 10-15 minutes, until golden brown, and not burnt, so that the roasted beef bones can release their aroma, and the butter and bone marrow can be roasted, and then be used to make the soup.
Vegetables such as turnips, carrots, or squash can be peeled, washed, and cut into chunks before being put into the soup, which will have a naturally sweet flavor. It is important to note that the various vegetables should be cut to an even size, not too large a difference in size, so that the simmering time is easier to control.
Soup simmering
2
Fish out the scum and grease, the soup is clear and fresh
Boiling soup, if a large amount of scum, usually because of the ingredients in the blood, protein, nitric acid, oxalic acid, fat, etc., from the meat was released, especially at the beginning of the heating of ingredients, it is easy to scum, pay attention to the once the scum floats up, you have to fish out, in order to cook a clear and clean soup. It is important to note that once the scum floats, it should be removed in order to produce a clear and clean soup.
Soup simmering
3
Cooking clear or cloudy soup, focusing on the adjustment of the fire
Clear soup is clear and transparent soup, cloudy soup is white and cloudy looking soup, clear soup and cloudy soup is usually used for different purposes and cuisine, such as the production of Japanese or Western-style soups or homemade soups, the use of clear soup to cook up the color is more beautiful, such as vegetable soup, Tomato and egg soup, etc., but if you are cooking Chinese soup, usually more commonly used cloudy soup. The difference lies in the simmering heat, after boiling the stock, turn on the small fire slowly simmering, you can cook clear soup, but if you need to cloud the soup, we need to use high heat to maintain the boiling state, in order to cook a rich cloudy soup.
Soup simmering
4
The time to make soup is not the longer the better
According to the dictionary, "boiling" means to cook food over a moderate fire and simmer slowly. Research has proved that a moderately longer time for boiling soup does help the release and absorption of nutrients. But too long will cause some damage to the nutrients and even produce carcinogenic substances. It is recommended to control the soup time in 40 minutes to 2 hours. Cold water in the pot, master the Wenwu fire one time to add enough cold water, large fire to boil, turn small fire to boil, in order to make a good soup. Midway do not uncover the lid to add water, so as not to meat in the cold shrinkage, resulting in protein is not easy to dissolve, affecting the fresh flavor of the soup.
Must be depending on the main base of the type of ingredients and fire to control the time, such as vegetable soup or vegetarian soup don't cook too long, generally only need about 20-40 minutes, the vegetables will not be overly soft; chicken soup, seafood soup, fish soup, etc., simmering time is recommended to be about 1 hour; but if it is a beef bone soup, pork bone soup and other bases, it will need about 1.5-2 hours between the soups will be fresh, sweet and rich.
Soup simmering
5
Don't put salt too early to flavor
Stewing chicken soup or pork bone soup, don't put salt too early, because the salt will let the protein coagulate early, so that the water in the chicken meat outward infiltration, the chicken will be obvious contraction and become tighter, affecting the dissolution of nutrients, the soup's fresh concentration will be insufficient, and the chicken and pork will become hard, old, affecting the Taste. And if you add salt too early, the soup will simmer for another hour, the soup will be too salty, because some of the ingredients contain some salt, so with the longer the simmering time, the more concentrated the salty flavor. There are also some ingredients that are harder to cook through, such as white radish and potatoes, and putting salt in too early will also make it harder for such ingredients to cook through.
Boiling stock
6
Make ice cubes and store them in the freezer
Boiling stock can be made more often than once, and then refrigerated or frozen after cooling, so that it's less likely to deteriorate, and can be taken out and utilized when needed. Before refrigerating or freezing, remember to remove the scum and grease, so that the soup is more healthy and refreshing, so as not to eat too many calories! Try to use up the refrigerated soup within 1 week, and the frozen soup cube within 2 months to enjoy the better flavor.