How long is the best time to stew soup, and how long is it better to stew soup?

I believe that Cantonese people like to drink "old fire soup."

The so-called "old fire soup" refers to those food and health soups that are hot enough and have a long time. Generally, the soup is boiled for a long time, and it is believed that the longer the soup is boiled, the nutrients in the ingredients will be fully released into the soup.

But in fact, from a scientific point of view, boiling soup for an hour and a half is generally enough.

The longer the soup is boiled, the richer the nutrients?

Some people believe that the longer the soup is boiled, the richer the nutrients in the soup will be. In fact, in the process of boiling, only a small part of the protein will be dissolved into the soup, if you want to replenish the body, it is best to eat the meat when drinking the soup, because the nutrients in the meat can be much more than the nutrients in the soup.

In addition, there are people who think that drink more bone broth.

Calcium can be supplemented, mainly because the calcium in the bones dissolves into the soup when the bone broth is boiled. But in fact, the calcium in bones is insoluble in water, and it is unscientific to rely on the practice of drinking bone broth.

Why does soup taste better the longer it boils?

The soup is delicious and delicious, and when you drink a sip of soup, your body will feel a sense of pleasure and satisfaction. Why do most soups taste better the longer they are boiled? This is mainly because of the amino acids in the meat during the boiling process.

Fat-soluble substances and other substances dissolve, and these substances can change the taste of the water and make the soup taste delicious.

Three kinds of people should not drink old fire soup.

Because the old soup has been simmered for a long time, the purines in the soup.

The content of fats and other substances will be very high, if you have gout and high blood pressure.

People who are obese should try to drink less old fire soup and eat lightly, otherwise it will aggravate the condition.

How long is the healthiest time to make soup?

Some experts said that if pork ribs, chicken, pig's trotters and other ingredients are used to make soup, it is generally boiled for an hour, and the soup at this time has a higher degree of nutrition, and the taste of the soup is fresh and sweet, and the taste of the meat is also very good. If the soup is boiled for an hour, the nutrients in the soup will be reduced, and the nutrients that people get from it will also be reduced.

If you are making fish soup or vegetable soup, it generally does not take hours, you only need to burn the soup until it is white, if you are cooking vegetable soup, you only need to cook the vegetables, otherwise the vitamin content in the vegetables will be reduced.

The soup boiling time is more suitable between hours, taking into account nutrition and taste; If you use high-pressure cooking, you can shorten the time; Vegetables, especially leafy vegetables, should be put last. In addition, it is recommended to eat meat when drinking soup, and it should be delicious and nutritious. If you love soup and want to drink it, you can drink some soup 20 minutes before meals (some studies have found that this time works best), which can suppress your appetite, of course, provided that you control your total energy.

The soup usually takes more than 40 minutes, and the soup tastes the best. Sage stew usually takes more than 40 minutes.

If you stew the soup, it is generally best to simmer it for half an hour to have the best taste and the thickest flavor.

Stewed soupIn general, it depends on how much sugar you stew and what kind of soup you are stewing? Under normal circumstances, the pot will simmer for 1 to 2 hours after boiling, so that it can absorb the flavor, and use a regular pot for about this long.

How long does a soup simmer? It is best to have a relationship with the specific ingredients of the stew and the cooking of the stew, if it is bone meat, of course, it is simmered on low heat, and it is good for a long time, and if it is a fruit and grain, it should not be too long.

It depends on what ingredients, if the meat is stewed for more than 40 minutes, the effect is the best and nutritious.

How long is the best time to stew soup? There are no uniform rules and requirements. You can simmer it according to the ingredients.

If he really wants to be really delicious and nutritious, it usually takes about an hour to an hour and a half.

We all know that it is better to drink soup, especially a bowl of old hen soup is really aftertaste. We know that many of our friends stew soup for three or four hours, or even longer. How long should I simmer in soup?

Many friends like to stew soup for a long time, Yuan Kun loves food, and remembers that when he was a child, he used a jar to stew chicken soup for more than 4 hours. Everyone believes that in this way, the nutrients in the ingredients can be released into the soup, especially the Cantonese people like to drink the old fire soup.

Is the longer the soup is stewed, the more nutritious it is? Not really. Generally, if the soup is stewed for more than 4 hours, the nutrients in the soup will be reduced, in fact, we know that the nutrients in the soup are really very few, and most of the nutrients are still in the meat. So eating meat is the key, not drinking soup.

Stewed broth is not always better, and even if it is simmered for a long time, there are not as many nutrients in the soup. For example, many of our friends like to drink bone broth to supplement calcium, but in fact, this is really useless.

Generally speaking, for chicken soup, pork rib soup, etc., it is enough to simmer for 2 hours. For fish soups and the like, just boil the soup over high heat. Stewed soup doesn't take that long, why do people like to stew for that long?

Yuan Kun loves food and finds that the longer most of the soup is simmered, the better the soup seems to taste. In fact, this is because the amino acids and fat-soluble substances in meat are dissolved in water, which can change the taste of the soup, so we think that the old soup is more delicious.

Friends in Guangdong like to drink old soup, they cook soup for a long time, the taste of the soup is really good, but whether it is really healthy or should be a question mark. Kunge stewed fish soup for about 20 minutes, stewed meat soup generally stewed for two hours, how long does everyone stew soup?

The stew should refer to what soup to stew, if it is a large bone broth, it will be stewed for a long time, generally 2 to 3 hours. If it's a stewed chicken broth, it's okay to simmer for another hour after boiling. And also refer to what utensils to use to stew the soup, now the pressure cooker cooks quickly.

A stew of chicken broth

Chicken soup stewed in a pressure cooker.

Ingredients: chicken, ginger slices, shallots, cooking wine, wolfberry, codonopsis, angelica, red dates, longan, jade bamboo, barley.

Steps: 1. First of all, add an appropriate amount of water to the pot, put the processed chicken pieces in, the water should not pass the chicken, take out the chicken and wash it immediately after boiling over high heat, and the chicken must be in the pot under cold water, so that there is no blood stain on the soup surface after stewing;

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (it is best to use Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small slice is OK), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, barley, add a little salt (to make the chicken flavor), add water to cover the chicken about an inch, cover the pot lid and valve, put it on the stove and boil over high heat;

3. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease;

4. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5. If you use an ordinary soup pot to stew, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste.

Many people like to drink soups, such as hot soups, vegetable soups, broths, etc., and it is not uncommon to see various soups on the dinner table. Chinese Generally speaking, food is cooked in the stove, and the longer it is cooked, the more nutrients are lost. Therefore, different people have different opinions about the time it takes to make soup.

So how long does the soup pot take to be the most nutritious? In fact, the time required to make soup varies from food to food, as the nutrients contained in the food are different. Some soups take only 3-10 minutes, while others take 40-60 minutes, and some take even longer.

The time of stewing soup is determined according to the ingredients, and the general recommendation for stewing soup is to simmer slowly over low heat, at least half an hour, and generally about two hours is better.

This is to distinguish what is stewed, but it is generally stewed for a long time.

Simmer for 1 to 2 hours. Stew soup through water, the soup is crystal clear, the taste is fragrant, the most nourishing, generally simmer for 1-2 hours, if the time is too long, the nutrients in the soup will disappear. Stewed over water is a fire power dish.

It refers to heat transfer with water and slow cooking over low heat. In fact, boiling, sauce, marinating and some cooking methods are also stewed over water. The more well-known stews are:

Old fire soup, turtledove mushroom soup, etc.

Stew: Stew is to put the raw materials into a container, add a lid, and then put the container into a pot filled with water, cover the pot, and heat it for a long time with a warm fire to stew the raw materials. The dishes retain the original color of the raw materials, the soup is clear, the soup is delicious, and the meat is crispy.

How to stew chicken soup across water:

1. The old hen first wipes off the water with a napkin, then evenly smears the chicken with salt, leaves it in the refrigerator for 20 minutes, and finally chops the pieces; 2. Put it in a pot and simmer it in water for an hour, and add salt appropriately depending on the situation; 3. Finally, out of the pot, the finished product.

This recipe is only suitable for real local chicken, which has a particularly mellow chicken soup flavor.

Simmer for 1 2 hours. The longer the time to simmer the soup, the better, generally boil over high heat, and then simmer for 1 2 hours, if the time is too long, the nutrients in the soup will be reduced. Stewed over water is a fire power dish.

Huogong dishes generally refer to cooking with water heat transfer and low heat for a long time. This kind of technique mainly includes three kinds of techniques: stewing, stewing, and simmering. In fact, boiling, sauce, marinating and some cooking methods also fall into this range.

Preparation of cold melon stewed soup:

Ingredients: pork, cold melon, shiitake mushroom, garlic, fresh sauce, pepper, light soy sauce.

Method: 1. First wash the cold melon, remove the seeds, and cut it into about 5 cm circles.

2. Wash the pork, mushrooms and garlic, then chop them, put them in a bowl, add fresh sauce, light soy sauce and pepper to the bowl, stir well, make meat filling, and stuff them in the cold melon.

3. Put the stuffed cold melon into a stew pot, pour in water, add an appropriate amount of salt, heat it over high heat for about 20 minutes, and then simmer it over low heat for about half an hour.

The method of simmering chicken broth is as follows, and it takes 1 hour to simmer on a ruler mill

Ingredients: 800g of chicken

Excipients: appropriate amount of edible oil, appropriate amount of edible salt, appropriate amount of ginger, appropriate amount of red dates, appropriate amount of wolfberry.

Step 1: Handle the chicken, wash it and set aside.

Step 2: Make the dates clear and clean for later use.

Step 3: Cut the chicken into pieces and put it in the pot.

Step 4: Add an appropriate amount of water to the pot, then add ginger and red dates.

Step 5: Cover and simmer for an hour.

Step 6: Remove from the pot and fill the bowl.

More than 40 minutes.

If you plan to drink chicken soup as the main drink, then you need to simmer for 1 to an hour or more, so that the stewed chicken soup is nutritious and fragrant, but the chicken will be firewood and cannot be eaten, and the chicken will be torn into shredded meat and then dipped in the sauce to barely eat.

Ingredients: half a chicken, 6 red peppers, 50 grams of dried mushrooms, 1 coriander.

Excipients: 1/2 spoon of Sichuan pepper, 3 slices of ginger, 1 green onion, 3 grams of salt, 1/2 spoon of dark soy sauce, 5 grams of peanut oil.

Steps: 1. Chop the chicken and set aside.

2. Soak the dried compressed mushrooms in boiling water for 2 hours (its practical cold water is better).

3. Put water in the pot and boil the chicken pieces to remove the blood foam.

4. Remove and wash.

5. Blanch the chicken pieces from the remaining hail min, cut the vertical branches, and dry ginger. A few dried chili peppers (home-dried). Sichuan pepper set aside.

6. Put oil in a pot and add dried chilies. Pepper. Dried ginger. Stir-fry the green onions until fragrant.

7. Add the chicken pieces and stir-fry.

8. Add the dark soy sauce and continue to stir-fry.

9. Then add water to a boil and add the soaked mushrooms.

10. Simmer over low heat for 30 minutes (the stupid chicken will not be rotten if the time is short).

11. Add the coriander and stir-fry and remove from the pan.

12. Spicy, spicy and fresh stupid chicken mushrooms.

Stewed chicken broth is generally 1-15 hours is fine, and the longer the stew lasts, the more nutrients will gradually decrease.

Ordinary pot stew, generally simmered over low heat, for an hour.

If the high source is stewed in the pressure cooker, when the pressure cooker is exhausted, it can be cracked in six minutes.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.