Braised soup, also known as soup stock, refers to the soup of stewed poultry and meat that has been used for many years. The longer the soup stock is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami taste, and the more beautiful the flavor of the cooked meat.

2. Soup

Broth is an auxiliary material commonly used in cooking. In the past, it usually refers to chicken soup. After a long time of boiling, its soup is left, which is used to replace water in cooking and added to dishes or soup, with the aim of refreshing and making the taste richer.

Extended data:

1, notes for soup stock

Some centuries-old soups have been used for a hundred years, and the reason why they can be preserved for a long time is because of high salt, sealing, freezing and repeated boiling sterilization when used. Because of repeated stewing, some nitrogen-containing substances in the meat will be dissolved in the old soup, which is called "nitrogen-containing extract", which is the main component of the aroma in the meat. Therefore, stewing the meat with the old soup is really more delicious, but the old soup itself is not high in nutrients.

2, soup matters needing attention

Don't cook the soup for too long. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup 1 hour, chicken soup and sparerib soup are enough for about 3 hours.

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