When cooking pear soup, many people don't know why the pear soup they cooked is black or bitter. Why is drinking pear soup equal to drinking for nothing? This is usually caused by your treatment and the wrong ingredients used. When cooking pear soup, keep in mind the following "two don't want three tips". I believe that the pear flower soup you cooked will not be bitter or dark, sweet and nutritious, and it will greatly increase your skill and double your nutrition!
1, do not peel pears.
When making pear soup, many people just cut off the pear skin because they don't like the taste, but you are wrong in this first step. Do this one more step and stop drinking! Pear skin can supplement the breath of inhalation and exhalation, but the effect of cooking soup with peeled pears will be weakened. No wonder drinking is the same as not drinking. Seeing the problems here, how can we clean the pears and make them safer to eat? Let me teach you the correct way: first wet the pear with clear water, sprinkle a spoonful of starch and salt and scrub it carefully, so as to remove the residue and fruit wax from the peel well. Rinse the pear with clear water, and then soak it in light salt water for ten minutes, so the pear is very clean.
2. Don't cut pears in advance.
The cooked pear flower soup is very dark, so I don't want to drink it when I look at it. What happened? There are several possibilities, one of which is that the pear was cut prematurely. Pears should be cooked and cut to avoid oxidation and blackening after being exposed to air for too long. What should I do if I can't cook the pear in time after cutting it? Pear blocks can be preserved by soaking in light salt water, which can prolong the fresh-keeping time. Rinse with clear water before cooking, and the boiled pear soup will not turn black and discolor.
The pear soup you want to cook is neither bitter nor black. In addition to "2 don't", there are "3 tips" to remember. Only by keeping these tips in mind can your pear soup be sweet and delicious, white as jade, and the soup will not be turbid.
Tip 1, know how to match when cooking pear soup.
You don't just have to cook pears when you make pear soup. We can mix it with other seasonal ingredients, and if it is properly matched, it can double its nutrition. Some people add ginger to pear soup. If it is cold, you can add ginger. If it is hot, you can add radish to pear soup. Adding ginger is counterproductive. I often add a few milder kumquats to pear soup. The boiled pear soup is sweet and fragrant, neither too hot nor too cold.
Tip 2: Pay attention to the temperature and time of cooking.
The pear soup you want to cook is sweet but not bitter, and the soup is clear but not black. Cooking method is a very important link. Pay attention to the following points: the ingredients should be cooked in cold water, and the pears will change color quickly if they are poured into hot water; After the fire boils, put it on a small fire and cook it. Too much firepower can also lead to discoloration and turbidity of soup; The amount of water added should be enough for food, and the pears should be turned frequently during the cooking process to make the pears heated evenly, otherwise the color of the pears exposed to the water will become ugly; In addition, pear soup should not be cooked for a long time, but can be cooked until the pear pieces are slightly transparent, about 15 to 20 minutes. Pear stew for too long, not white, not sweet or even bitter, more importantly, the nutrition will be reduced.
Trick three. Seasoning pear soup is also a science.
After the pears are cooked, some acidic substances are stimulated. To make pear soup taste sweet, you can add a little rock sugar at the end, which can effectively neutralize these acidic substances, increase the sweetness of pear water and improve the skills of pear water. It is emphasized that boiled pear soup should not contain single crystal rock sugar and white sugar, but add old rock sugar, so that the boiled pear soup is not only delicious, but also dry. A friend asked if it was okay to add honey. Yes, but wait until the pear soup is warm, not too hot, or the nutrition will be destroyed.
Wallet tip:
Also remind you, don't use an iron pot to cook pear soup. If there is foam on the noodle soup when cooking, you can skim it off with a spoon.
When making pear flower soup, remember "2 don't have 3 tips". Pear soup is sweet and nutritious, without bitterness or blackening. As the saying goes: a litchi has three fires, and a catty of pears has an eclipse. Pear, as one of the seasonal fruits in winter, has been called "natural manna" since ancient times. Boiling pear soup is a more suitable method for eating pears in winter, and it is the exclusive sugar water in winter. As long as we add the right ingredients and make the right details, the pear flower soup we cooked will never be dark and bitter again. Pear soup is sweet and delicious, even children like it. Adults and children can drink some at ordinary times, which is beneficial, harmless, economical and practical. Have you learned the "2 Don't 3 Tips" that should be kept in mind when making pear flower soup? Try it sometime!
"Boiling pear soup" ends here. If you have a better way to cook pear soup, please share it in the comments section! Every message and praise from you is my motivation! Remember to share it with friends around you if you like. See you next time!