Boil the soup with water or with cold water. It is best to cook in cold water. Cold water will not solidify protein immediately, so that the protein in the meat can be fully integrated into the soup. Soak the meat in cold water before serving the soup, and then simmer it slowly to keep the meat quality. With a lot of nutrition, the taste of soup will become more delicious. Stewed with hot water, the surface of the ingredients shrinks instantly, which makes protein solidify rapidly, and tightly seals the nutrition and fragrance in the meat, making it difficult to produce umami flavor. The hot water only burns the appearance of the meat, and the internal nutrition does not play a role. On the contrary, it has a strong fishy smell, which will seriously destroy the taste of soup. If there is water shortage on the way, heat the water. Ingredients release various nutrients during cooking. Adding cold water will suddenly change the temperature of the soup, make protein solidify, lead to food denaturation, and affect the taste and nutrition.
What are the different ingredients of common soup bases that need different soup materials and formulas? The common soup base formulas in our life can be divided into several kinds: thirteen spices formula, hot pot base formula, clear soup base formula, barbecue formula and so on. The main ingredients are cinnamon, star anise, pepper, clove, fennel, codonopsis pilosula, angelica, dried tangerine peel, licorice, sesame, pepper, pepper, salt, monosodium glutamate and chicken essence.
How to choose 1 as the soup base? If it is a hot constitution, you should choose a sweet and cold soup, such as mung bean, coix seed, kelp, melon, lotus seed, swordfish flower, Abrus cantonensis and other Chinese herbal medicines.
If you are cold, you should choose some hot soup, such as ginseng.
3, Cordyceps sinensis, ginseng and other medicinal materials are not suitable for soup in summer. Even in autumn and winter, nourishing herbs for nourishing yin and strengthening yang are not suitable for young people and children.
4. In the choice of soup, it can't be used for stewing or cooking, such as ginseng, velvet antler and bird's nest.
Most northerners think that spices should be added, such as green onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Soup pays attention to the original flavor. As long as it is cooked for a long time, delicious soup will naturally overflow.