In fact, water is the key to making soup, it is both a medium for heat transfer and a solvent for food. The first mistake you tend to make when making soup is not adding enough water, which leads to adding water halfway through and affects the flavor of the soup!

If you do need to add water halfway through, it should be scalded boiling water, not cold water, as this will have the least impact on the flavor of the soup. Adding water in the middle will make the meat shrink in the cold, the protein will not be easy to dissolve, and the soup will come with a taste of plain water.

If it is a meat soup, time to half an hour to an hour for the best, so as to ensure that the taste, but also to ensure that the nutrition, the change in water temperature, the amount of water, has a direct impact on the flavor of the soup.

In general, the amount of water added to the soup should be at least three times the weight of the ingredients. But this is only for some of the older bone-in meat soups.

Since more water evaporates, the amount of water used to make soup can be more, and at the same time, the food should be subjected to heat together with the cold water, that is, not simmering the soup directly in boiling water, nor adding cold water halfway through the soup, so as to allow the nutrients of the food to slowly overflow, and eventually achieve the effect of clear soup, which has the least impact on the flavor of the soup.

Salt is also a time sequence, salt too early will make the meat protein coagulation, not easy to dissolve.