Soup must know 9 tips:
1, soup meat should be soaked in cold water and then blanch
Bought meat, cut the appropriate size into the pot, placed in the sink to flow of water rinse, in addition to removing the blood, there are de-odorization, de-contaminants, 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.
2, soup herbs need to be rinsed
The production of Chinese herbs, more than drying, exposure and preservation, may be covered with some dust and impurities. Before using them, it is best to rinse them with cold water, but do not rinse them for too long to avoid losing the water-soluble components in the herbs. In addition, do not buy too many herbs at one time, so as not to run out, put a long time after the moldy flavor.
3, add water have learned
This is the key to soup. The study found that the raw materials and water were 1:1, 1:1.5, 1:2 and other different ratios of soup, soup color, aroma, taste is very different, the results of 1:1.5 when the best. Determination of the nutrient composition of the soup, the soup at this time ammonia nitrogen (the component can represent amino acids) content is also the highest, and even higher than when less water. This is because the amount of water added is too small, the raw materials can not be completely submerged, affecting the concentration of nutrients in the soup. As the amount of water added increases, the concentration of ammoniacal nitrogen in the soup decreases as it is diluted. However, the calcium and iron content in the soup is highest when the ratio of raw materials to water is 1:1.
4, fine fire slow stew, but not too long
Soup although the need for a long time to slow simmering, but not the longer the better, the majority of soups 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, it is even more inappropriate to cook too long.
5, the size of the fire is the key
Usually the first fire, to a certain high temperature stewing, especially when there is bone marrow meat ingredients, you should first use the fire will be blood, foam 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.
6, flavored to increase the delicious
If you like to drink the original flavor, do not add seasoning, if you want to flavor, it is recommended to add some salt before the pot to enhance the flavor. Putting salt in too early will make the water contained in the meat release, and accelerate the protein coagulation, affecting the fresh flavor of the soup. If you like a heavier flavor, you can also add chicken or mushroom seasoning. If you are cooking fish, you can add ginger or rice wine to remove the fishy flavor.
7, with the appropriate
Many foods have a fixed mode of collocation, so that the nutrients play a complementary role, that is, the table of gold with. Such as kelp stew, acidic food meat and alkaline food kelp to play a combination of effects, which is very popular in Japan's longevity area of longevity food. In order to make the soup taste pure, generally do not use a variety of animal foods with simmering.
Pay attention to the order of seasoning ingredients, pay special attention to the soup should not be the first salt. Because the salt will make the raw materials in the water discharge, protein coagulation, fresh flavor is not enough. Usually 60 ℃ ~ 80 ℃ temperature is easy to cause part of the vitamin destruction, and soup so that the food temperature for a long time maintained at 85 ℃ ~ 100 ℃. Therefore, in the soup with vegetables should be eaten as you put to reduce vitamin C destruction. Soup in the appropriate amount of monosodium glutamate, sesame oil, pepper, ginger, green onions, garlic and other condiments to make it unique, but pay attention to the amount should not be too much, so as not to affect the original flavor of the soup.
8, drink soup time to pay attention to
"Drink soup before meals, slim health"; "drink soup after meals, the more you drink the more fat", which has some truth. Before eating, first drink soup, equal to the stomach and intestines plus lubricant, midway from time to time drink some soup, help food dilution and mixing, is conducive to the stomach and intestines of food absorption and digestion. At the same time, drink soup before eating, so that the stomach partially filled, can reduce the intake of staple food, to avoid excessive intake of energy. And drink soup after meals, easy to cause nutritional excess.
9, the longer the soup the more nutritious
For a long time, people think that "the longer the soup, the more nutritious soup". In this regard, Tongji University School of Medicine Nutrition and Health Food Research Institute conducted an experimental study. They chose the hoof pot, grass chicken pot, duck pot, through the test found that: hoof protein and fat content in heating 1 hour after a significant increase, followed by a gradual decrease; grass chicken protein and fat content in the heating of 0.5 hours after the gradual increase in protein heating 1.5 hours, fat heating 0.75 hours to reach the maximum value; duck protein content in the heating of 1 hour basically unchanged, fat content in the heating of 45 minutes to increase the fat content in the heating of 1 hour. The protein content of duck meat is basically unchanged after heating for 1 hour, and the fat content rises to the maximum value when heating for 45 minutes. Prolonged cooking did not increase the nutrition in these three kinds of soups as one would expect. In particular, the longer the cooking time, the lower the protein content of the grass chicken and duck soup.