I, simmering soup method

Tile jar for the stove, clay pots as a vessel;

The soup does not see the fire, iron charcoal baking;

Five flavors and three materials, mineral springs simmering brewing;

Nine boiling nine changes, when the speed of the slow and the slow.

Second, simmering soup flavor

Sweet but not sweet, bitter but not astringent;

Salty but not strong, pungent but not strong;

Light but not thin, fat but not greasy.

Three, simmered soup effect

Assisting yang to strengthen the body, blood nourishing liver;

Warming the middle and strengthening the spleen, detoxification and dispel fire;

ShengYuanYuanYiQi, clear heart and eyes;

The conditioning of the intestines and stomach, nourishing the face and skin.

Simmering soup, you need to put all kinds of raw materials into a small tile jar after treatment, then add seasoning, mixed with water? It is best to use pure water, cover the lid, the tile cans into the tile cylinder yards on the iron frame, lighting charcoal, will be simmered for 8 to 12 hours, take out that is to become.

The materials used to make "Wajian simmering soup" are very wide, chicken, duck, beef, pork, seafood, game, bamboo shoots, mushrooms, soy products, vegetables, etc., can be used to make "Wajian simmering soup". The production of "tile simmering soup" also need to pay attention to the following points:

1: generally only to the tile pot into the water or pure water, and can not be used to hang the fresh soup, the purpose is to ensure that a variety of different flavors of simmering soup are the original flavor.

2: Before adding the lid to the wajian, you need to use a piece of aluminum foil to seal the mouth of the wajian, and then add the lid to ensure that the wajian is well sealed.

3: need to determine the simmering time according to the different nature of different ingredients. General raw materials simmering about 8 hours, the texture of the more old and tough raw materials such as beef, chicken, duck, etc. need to simmer for 10 to 12 hours.

4: different positions in the large tile jar, the size of the fire is not the same, so the simmering should pay attention to a good grasp of the fire and small fire with a reasonable combination. Generally, the soup in the tile jar is first boiled with a large fire, and then simmered with a small fire.

5: a can of soup simmering about 4 to 5 hours after the "altar", that is, the tile cans to change the position, so as to avoid the tile cans due to close to the position of the fire is simmering dry soup.

Secret of simmering soup

Meat and bone soup so nutritious, delicious flavor, mainly protein and fat dissolved in the soup results. Stew meat and bone soup, the first cold water in the pot, gradually warming up to boil, and then simmering stew, so that the meat and bone bone bone tissue loosening, bone in the protein, fat gradually depolymerization and dissolution . Thus, the meat and bone soup will be more and more thick simmering, grease such as paste, bone crisp chewable. If the simmering stew in the middle of the water, will make the meat and bone soup temperature suddenly change, resulting in protein, fat quickly solidified into a group no longer depolymerization. Meat and bone surface space will also be contracted, resulting in meat and bone tissue tight, not easy to burn crisp, bone marrow protein fat can not be dissolved in large quantities. At this point, the protein fat in the soup will be reduced accordingly, thus affecting the flavor of the soup.