Tip 1: The soup meat should be soaked in cold water before blanching.

Meat is one of the staple foods in life. Almost every housewife cooks meat dishes every day, but few people can wash meat correctly.

First, wash the meat under running water, which can not only remove blood, but also remove the fishy smell and some impurities of the meat;

Secondly, soak the meat in cold water for a period of time to soften it. Finally, blanch the meat in boiling water, which can remove some fat and prevent the cooked soup from being too greasy.

Tip 2: the soup needs to be washed.

Occasionally, some Chinese medicines are added to the soup, but some people don't know what to do.

In fact, it is best to rinse with cold water before adding Chinese medicine, because Chinese medicine may be covered by some dust and impurities after drying, exposure and preservation. But the washing time should not be too long, so as not to wash away the water-soluble components in some medicinal materials. In addition, it is best to buy as many Chinese medicines as possible. After all, few people can store it correctly.

Tip 3: stew slowly, but don't stew for too long.

Many housewives think that the longer the soup is stewed, the higher the nutritional value of the soup. Actually, that's not the case at all.

A good bowl of soup has its proper cooking time. Most soup is cooked in 1~2 hours, while meat is cooked in 2~3 hours, which is the best way to taste in cook the meat.

Tip 4: The size of the fire is the key.

Pay attention to the heat when cooking soup. Generally, meat is stewed with high fire first, especially at high temperature. Wait until the soup boils, and then cook it slowly over low heat. Don't let the fire go from big to small, which will easily make the food stick to the pot and destroy the delicious soup.

Tip 5: Seasoning adds flavor.

Some people don't know when to add seasoning, some add seasoning to the soup head, some add seasoning in the middle, and some add seasoning at the end.

In fact, if you like to drink light, you don't need to add seasoning, but if you like seasoning, you can add conditioning to the bottom of the soup, because adding salt too early will accelerate the solidification of protein and affect the umami taste of the soup. If you cook some seafood, you can add some ginger slices or rice wine to remove the fishy smell.