First, the selection of materials should be exquisite
Choosing ingredients is the key to cooking fresh soup. To cook a good soup, we must choose fresh animal raw materials with full flavor, little odor and little blood stain, such as chicken, duck, lean pork, pork elbow, pork bone, ham, dried salted duck and fish. This kind of food is rich in protein, succinic acid, amino acids, peptides, nucleotides, etc. They are also the main source of the delicious taste of soup.
Second, the food should be fresh.
That is, raw materials with full flavor and no smell of smell are selected. Freshness is not the "freshness" that has always been emphasized. Freshness in modern times refers to 3-5 hours after the death of fish and livestock. At this time, various enzymes in fish or poultry meat decompose protein and fat into amino acids, fatty acids and other substances that are easily absorbed by the human body. It is not only the most nutritious, but also the best in taste.
Third, the cooking utensils should be selected.
Old crocks are the best way to cook fresh soup. The crock is fired at high temperature, which has the characteristics of ventilation, strong adsorption, uniform heat transfer and slow heat dissipation. When boiling soup, the crock can transfer the external heat energy to the raw materials in a balanced and lasting way, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more fresh and fragrant ingredients overflow, the more fresh and mellow the soup tastes, and the more crisp and rotten the raw materials are.
Fourth, the temperature should be appropriate
The key to boiling soup is: high fire boils, low fire simmers slowly. In this way, fresh and fragrant substances such as protein extract in food can be dissolved as much as possible, and the boiled soup is more fresh, mellow and delicious. Only slow fire can dissolve more nutrients, and the soup is clear in color and mellow in taste.
Five, water distribution should be reasonable.
Water is not only a solvent for delicious food, but also a medium for heat transfer of food. The change of water temperature and the dosage have a direct impact on the nutrition and flavor of soup. The water consumption is generally three times the weight of the main food for boiling soup, and the food should be heated with cold water. Boiling soup should not use hot water. If hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. In addition, if cold water is added to the pot in the middle of boiling the soup, protein can't be fully dissolved into the soup, and the taste of the soup will be affected, which is not delicious enough, and the soup color is not clear enough.
Sixth, the collocation should be appropriate
Some foods have fixed collocation patterns, and nutrients have complementary effects, that is, the "golden collocation" on the table. The most noteworthy thing is kelp stew soup. The nutrition of acidic food pork and alkaline food kelp can just cooperate with each other, which is the "longevity food" of Okinawa, a Japanese longevity area. In order to make the taste of soup more pure, it is generally not appropriate to cook it with too many kinds of animal food.
Seven, the operation should be fine.
When boiling soup, it is not advisable to put salt first, because salt has osmotic effect, which will make the water in the raw materials be discharged, and the protein will solidify and the umami taste will be insufficient. When boiling soup, the temperature is maintained at 85~ 100℃ for a long time. If vegetables are added to the soup, they should be eaten with it to avoid vitamin C being destroyed. You can add monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and other condiments in the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.
In cooking, broth is indispensable in making dishes. The broth used for meat dishes is made of meat bones, chicken bodies and so on. Similarly, we often use broth for meat dishes to make vegetarian food more delicious, but it is limited by materials. The practice of vegetarian soup is different from that of meat soup. Sugao soup is basically based on soybean sprouts and carrots, which can be extended to a variety of practices. The following is the practice in 2:
(1) Material: 900g of soybean sprouts, 90g of carrots 1.5 celery 2 (or white radish 1 piece) and 90g of mushroom stalks.
Practice: 1 peeled carrots, washed and cut into pieces; Wash celery, cut into small pieces, wash and soak mushroom stalks until soft.
2. Pour all the ingredients and1200ml of water into the pot and boil, and continue to cook for 4-5 hours on low heat (the pot cover needs to leave a gap).
3. Cool and filter, leaving soup, which can be used after refrigeration.
(2) Material: 75g of mushroom pedicle.
Practice: 1. Wash the mushroom pedicle, pour it into the pot and add 2400 ml of water, and boil it over high fire.
2. Boil on low heat 1 hour, cool and filter. Add the right amount of broad beans, and the taste will be more mellow.
Broth is the basis of cooking, which can be used for making SAUCE or SOUP, and it is also needed in cooking. Therefore, broth is very important for cooking. Broth is a kind of meat or bones, poultry meat or bones, fish meat or bones, or vegetables, which is boiled for a long time, boiled out, mixed and mixed into a diluted liquid, and the taste inside comes from the soluble protein of the ingredients themselves, not the nutrients and oils of protein.
Soup is called Fond in French and STOCK in English.
Classification of stock:
(1) Qinggao Decoction Bouillon (Bovine Bone)
(2) White Stock (calf bone)
(3) Brown Stock (beef bone or pig bone)
(4) Chicken White Stock with White Poultry Soup
(5) Chicken Brown Stock with Brown Poultry Soup
(6) Fish Stock(Fumet)
(7) Vegetable Stock
(Game Stock)
Material of stock:
(1) Meat and bones
The main material of soup stock is bones or meat pieces. Soup stock needs to be boiled for a long time, so all the meat pieces used are cooked with meat that is not suitable for eating.
The bones of the broth must be fresh and BLANCH before boiling.
Poultry stock is usually cooked with chicken, and all unsuitable parts can be used to make stock, such as chicken head, chicken neck, chicken wings, chicken feet and chicken feet. It is most suitable to use old chicken. Don't throw chicken skin in, too. Stock is too oily.
The bones of brown stock must be colored first, which can be baked or fried. Usually, it is baked more. The crispy rice and oil left after baking can be removed by Deglaze, and then poured into the stock and boiled together.
Fish bones are used in fish stock. Fish stock can get a good taste before it is cooked. Before cooking, the bones will be fried, but they can't be colored. This step is called SWEAT (squeezing juice). After the bones are juiced, they can be boiled with water.
(2) Seasoned vegetables and spices
In addition to bones, broth must contain MIRE-POIX or spices, which usually refer to carrots, onions and celery.
Spices are usually bound with Bouquet Garni, which includes Thyme, Bay Leaf, Celery, Parsley and Leek, and thrown into stock.
Some people also use Sachet to chop up spices, put them in bags and throw them into broth.
The essentials of boiling soup:
(1) Boil in cold water.
(2) Water and ingredients must have a certain proportion.
(3) Cook with slow fire without cover.
(4) salt is not needed in the boiling process.
(5) to fully boil
(6) Remove scum and oil slick at any time.
Storage steps of stock:
(1) boiling
(2) cooling
(3) cold storage
Soup can be boiled in large quantities, and then made into soup ice bricks by using the ice box, and then divided into small packages. It is very easy to use and save time to take a proper amount of heat every time, whether it is cooking noodles or cooking soup.
Pork broth
Materials:
Big bone is 2 kg, white radish 1 strip, carrot 1 strip, sugar cane 1 segment.
A little ginger, a little onion, 2 cups of rice wine1,5 kg of water.
Practice:
Wash pig bones with hot water, remove them and then wash them.
Put all the ingredients in the pot after treatment (start cooking with cold water)
Boil over high heat and then cook over medium heat for about 2 hours.
5 kg of water is about 15 cup (water should be replenished at one time)
Don't add water to keep the original flavor during cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bone for human body to absorb.
Chicken stock
Materials:
Chicken skeleton 2 kg, white radish 1 piece, carrot 1 piece, sugarcane 1 piece.
A little ginger, a little onion, 2 cups of rice wine1,5 kg of water.
Practice:
Wash chicken bones with hot water, remove them and then wash them.
Put all the ingredients in the pot after treatment (start cooking with cold water)
Boil over high heat and then cook over medium heat for about 2 hours.
Remarks:
5 kg of water is about 15 cup (water should be replenished at one time)
Don't add water to keep the original flavor during cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bone for human body to absorb.
Beef stock
Materials:
3 kg of beef bone, a little onion and a little ginger.
A little pepper, wine 1 cup, 5 kg water.
Practice:
Wash the beef bones, remove them with hot water and then wash them.
Put all the ingredients in the pot after treatment (start cooking with cold water)
Boil over high heat and then cook over medium heat for about 2 hours.
Remarks:
5 kg of water is about 15 cup (water should be replenished at one time)
Don't add water to keep the original flavor during cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bone for human body to absorb.
Mutton broth
Materials:
3 kg of sheep bone, a little onion, a little ginger and a little pepper.
Sugarcane 1 segment, wine 1 cup, a little tangerine peel, and 5 kg of water.
Practice:
Wash the sheep bones with hot water, then remove them and wash them.
Put all the ingredients in the pot after treatment (start cooking with cold water)
Boil over high heat and then cook over medium heat for about 2 hours.
Remarks:
5 kg of water is about 15 cup (water should be replenished at one time)
Don't add water to keep the original flavor during cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bone for human body to absorb.
Chai fish soup
Materials:
Dried kelp 1 strip, 50 grams of dried fish fillet, and 5 cups of water.
Practice:
Soak kelp in water 1 night
Boil kelp and water in a pot.
Cook over low heat 10 minute to take out kelp.
Add wood fillets and cook for about 3 seconds, then simmer for 3 minutes.
Filter out the sliced firewood.
* Boiled kelp can be boiled in soup or cooked with braised pork.
Method of boiling soup
Serve soup (with shark's fin and abalone)
Use a catty of local chicken, a couple of Jinhua ham, half a catty of lean meat and chicken bones, and a catty of water to make a catty of soup.
White soup (pig bone)
After washing the pig bones, blanch them with boiling water, rinse them with cold water, and then put them in cold water for heating and boiling. While boiling, filter out scum, and boil them until the water boils. Turn down the heat and simmer for about four hours.
Chicken soup
Put the chicken bones in cold water, heat them on medium heat, turn off the fire when the water boils, and boil the bleeding water. Rinse the boiled bones with cold water, change a pot of clean water and heat them until the water boils. Put down the bones and cook them with low fire for half an hour. Those who pay attention can add lean meat or ham to make the soup more delicious.
To cook the above soup, we must grasp the following tips:
1. The steps of scalding and cleaning cannot be omitted, which helps to remove blood, fishy smell and scum.
2. When cooking soup formally, remember to boil the water first, and then put down the scalded bones. If you cook it in cold water, the soup will be turbid easily.
3. The heat of the soup should not be too strong. When the water is boiled, it should be turned to a small fire to slowly dissolve the umami flavor in the bones.
4. When boiling soup, whether the lid is covered or not will also affect the color of the soup. The soup boiled with the lid is turbid, but it is clear without the lid.
5. If it's too troublesome to cook soup, you can cook a large pot of soup at a time during the holiday, cool it, pack it in plastic bags, and store it in the freezer after flattening. When it is used, it can be taken out and heated
Sugaotang
Vegetarian soup is mostly cooked with fresh and sweet vegetables. Red radish, white radish, corn, cabbage, Chinese cabbage, soybean sprouts, mushrooms, kelp and celery are all commonly used soup materials. You can choose four or five samples from them and cook them into soup. The method of cooking is to cut the materials into pieces, add water and cook them for four hours with low fire, so that the sweetness in vegetables can be released in the soup.
Fish stock
Fish stock is mostly used to cook seafood soup, and the main material is fish bones, among which marine fish is the best. The bones of emperor fish and snapper are ideal choices. When cooking, as long as the fish bones are washed and scalded, the onion, carrot, celery and fish bones are sauteed with white wine in a wok, and then boiled with water for 40 to 50 minutes. A few laurel leaves can be added to the water to remove fishy smell and flavor.
It is a misunderstanding that broth is nutritious.
In winter, many families will stew soup, chicken soup, mutton soup, fish soup and so on. Many people think that soup is more nutritious than meat, but nutritionist Gan Ling says this is a misunderstanding. In fact, most of the nutrition of broth is still in meat, and even eating and drinking is the best choice. Some people think that meat and other raw materials will enter the soup after being boiled for a long time, so drinking soup is more profitable than eating meat.
Raise. Gan Ling said that this is wrong. Because except water, the nutrition of soup comes from raw materials, and there are water-soluble nutrients and water-insoluble nutrients in raw materials. For example, water-soluble vitamin C and minerals will partially enter the soup, while more than 90%-93% of the water-insoluble protein remains in the meat, and the content in the soup is less than10% of the total.
She stressed that it is not advisable to stew soup for too long, otherwise it will easily lead to protein deterioration, and organic meat and vegetables are the best stews. In addition, broth should not be drunk too much. Because meat contains a lot of fat, fat will be dissolved in hot soup during stewing. Drinking more soup is easy to increase blood lipid, which is not good for cardiovascular and cerebrovascular health. If people with high blood lipids want to supplement protein, they can use tofu vegetable soup instead of broth; At the same time, gout patients with high purine content, abnormal purine metabolism and patients with high serum uric acid concentration should be careful to eat.
Selection principle of stew soup:
White meat is better than red meat, and a small one is better than a big one. Shrimp belongs to white meat >; Fish white meat > Chicken white meat >; Sheep red meat > Pork red meat > Red beef.
Efficacy of common raw materials in broth
1. From the perspective of TCM health preservation, pork tonifies kidney and nourishes blood, nourishes yin and moistens dryness; Pork soup can make up for irritability, dry cough, constipation and dystocia caused by insufficient body fluid.
2. Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema. Stewed beef with red dates will help muscle growth and promote wound healing.
3. Mutton warms the spleen and stomach, which is used to treat nausea, emaciation and chills caused by deficiency and cold of the spleen and stomach; Warming and nourishing liver and kidney, used to treat soreness, weakness, cold pain and impotence of waist and knees caused by kidney-yang deficiency; Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels.
4. Chicken can warm and replenish qi, replenish essence and marrow. It can be used for treating asthenia, emaciation, dizziness, palpitation, irregular menstruation, puerperal hypogalactia, thirst quenching, edema, frequent urination, nocturnal emission, deafness and tinnitus.