How do you make soup so it tastes? 10

If you dare to say that this soup is not fresh, I will gnaw the pot raw.

Ingredients: 500 grams of ribs, 300 grams of loofah, and 150 grams of crab mushrooms.

Chives, salt, ginger, pepper.

Method: small ribs, loofah, crab mushrooms, green onion and ginger.

2.Wash the ribs and bring them to a boil in a pot of cold water, skimming off the foam.

3.Skim off the foam and remove the ribs. (Don't turn off the heat when fishing the ribs, and fish from the boiling place in the middle, the ribs won't stick to the foam).

4.Put enough water in the boiling pot, add the blanched pork ribs, add the chives and ginger slices. Bring to a boil on high heat and change to low heat, keep the water surface slightly boiling, cover and bring to a boil.

5.After cooking for about 40 minutes, the pork ribs are soft and rotten, and the soup is rich and milky white. Open the manuscript.

6.Peel the loofah and cut it into hob pieces, and remove the roots of the crab mushrooms and wash them.

7.Add the sliced loofah and crab mushrooms.

8.Add an appropriate amount of salt, cook again for 5 minutes, and cook until the loofah is broken and turn off the heat.

9.Turn off the heat and add pepper according to your mouth.

10.Take a container and pack it, and you're ready to go.

The role of the loofah:

1. Anti-scurvy, 2. Brain and beauty, 3. Anti-viral, anti-allergic, etc., you can eat more if you are in good health.

This is a relatively light and delicious soup, which does not require too much seasoning, it is relatively simple, green and beautiful, and it is also very comfortable to watch!

Sell punching fiber [imitation loofah egg flower soup].

Ingredients: 480g loofah, 200g egg Seasoning: 40g soybean oil, 3g salt, 2g monosodium glutamate, 5g green onion

Method. 1. Scrape off the skin of the loofah, cut it into diamond-shaped pieces, knock the eggs into the bowl, mix well with bamboo chopsticks, and add salt;

2. On the wok, scoop in the soybean oil and cook until it is hot, pour in the egg mixture, spread it into an egg cake, and fry both sides over low heat until golden brown;

3. Put it in a bowl, change it into small pieces, put it in a wok on the fire, put soybean oil in the pot and heat it, add minced green onions and fry it until fragrant, add loofah and fry until soft, add about 1920 grams of boiling water, and boil for about 5 minutes;

4. Put in the egg pieces, and then cook for 3 minutes with a strong fire, when the soup turns white, add salt and monosodium glutamate, and put it in the soup basin.

Tips for cooking soup: 1. Wash the ingredients The ingredients with a strong fishy smell can be blanched (except for fish) to remove the fishy smell in the soup.

2. Cold water material (meat ingredients) Boiling water will make the protein coagulate quickly and it is not easy to produce umami.

3. It's best not to put spices if you need one to a few slices of ginger is enough.

4. It is best to choose a white clay pot with good texture to boil the soup.

5. Pork ribs, beef and mutton and other fishy ingredients should be boiled over high heat, do not cover, remove the foam after boiling, and then turn to low heat, cover and boil for an hour.

6. Boiling soup should be enough at one time, and it is best not to add water halfway.

To make the soup delicious, you must pay attention to the following points:

1. The heat should be mastered. For example, milk soup should be made with strong fire, and clear soup made from animal raw materials should be boiled over high heat, and then changed to low heat to boil.

2. The raw materials must be pot under cold water.

3. Add salt in a timely and appropriate amount, except for green onions, ginger, and cooking wine, it is not advisable to add more seasonings to keep it fresh and fragrant.

4. Oil skimming should not be done. This layer of oil slick can play a role in preventing the loss of nutrients, umami and heat energy in the soup.

Clears the soup.

When using ingredients such as pork ribs, chicken, and duck to make soup, the soup will be thick and thick. When this happens, you can add a little fresh chicken blood to the soup to make it clear.

Water temperature is the key to making soup, and different ingredients require different water temperatures. Generally speaking, when making soup with fresh raw chicken, duck, pork ribs, fish, etc., warm or hot water should be used in the pot; If you use boiled and marinated meat, ham, chicken, etc., to stew soup, it is advisable to use a pot under cold water.

This kind of large meat soup is stewed for about an hour, which is the time when the nutritional value of the soup is the highest. After continuing to heat for more than an hour, not only will the taste not improve, but the nutritional value of the soup will not be greatly improved.

Therefore, everyone can stew this kind of soup in the future and keep it at about an hour.

When making fish, shrimp and tofu soup, this time does not take long, the fish is already very tender, and after being stewed for a long time, not only the nutrients will be lost, but the taste of the fish will also become old and thick.

In general, fish broth is controlled at 15-30 minutes on it. If you use some shrimp and crab to make the soup, it won't take long, about 10 minutes.

Many people like to put mushrooms, kelp, lotus root and other root vegetables in the stewed meat soup, so this should be put in 30 to 40 minutes before the end of the stew. This will not only be more nutritious, but also richer in taste.

Here is a reminder that when stewing soup, you should use a casserole or clay pot, which has better sealing and is more evenly heated, and the soup will taste better.

And when making soup, be sure to add enough water at one time, the ratio of water to ingredients is generally 1 point, and ingredients need 3 times more water.

Another tip – adding salt before the soup comes out of the pan will keep the meat tender and the soup will look better!

Fresh soup is divided into three categories: hair soup, milk soup, and clear soup.

Ingredients: 50 grams of tomatoes, 40 grams of cucumbers, 10 grams of seaweed, 2 eggs, 2g of refined salt, 2g of monosodium glutamate, 6ml of cooked lard, 4ml of sesame oil, appropriate amount of fresh broth.

Method. 1. Wash the tomatoes and cucumbers and cut them into large slices. Beat the eggs into a bowl and beat well. Wash and chop the nori and put it in a soup bowl.

2. Pour fresh broth into the pot, put in cooked lard after boiling, add cucumber slices and tomato slices to boil, add refined salt and monosodium glutamate to adjust the taste, pour the evenly mixed egg liquid into the pot, get out of the pot after boiling, scoop it into the soup bowl containing seaweed, and pour in sesame oil.

Efficacy. This soup is rich in vitamin A, vitamin C, folic acid, iodine, calcium and other nutrients, which can nourish the liver tomorrow and nourish qi and blood.

A good chef can't live without stock. But good restaurants have their own unique recipes, and they are basically secret. The following is a basic method for research purposes only.

Soup stock (fresh soup) is generally divided into three categories: hair soup, milk soup, and clear soup.

1. Mao soup Mao soup is widely used for ordinary cooking, and it is often boiled continuously in the kitchen to continuously take and replenish water.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Heat: Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Soup yield: 3-5 times of raw materials.

2. Raw materials for milk soup: choose chicken, duck, pork bones, pig feet, pork knuckles and other raw materials that are easy to make soup white (fatty acid).

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove foam, add green onion and ginger wine, and simmer until the soup is thick and milky white. Soup yield: 1-2 times of raw materials.

3. Clear soup Clear soup is divided into ordinary clear soup and refined clear soup.

1) Ordinary consommé:

Ingredients: Old hen (naturally free-range old hen), with some lean pork.

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove the foam, add the green onion and ginger wine, then change the heat to low, keep the soup noodles slightly open, and turn over the small blisters. If the fire is too small, it will be boiled into a white milk soup, and if the fire is too small, the fresh fragrance will not be strong.

Soup yield: 1-2 times of raw materials.

2) Refined clear soup (top soup, top soup, single hanging soup, double hanging soup).

Take the ordinary clear broth and strain it with gauze. Chop the chicken into minced meat, soak in green onion, ginger wine and water for a while. Put the minced chicken into the broth, heat and stir.

When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is adsorbed by the minced chicken, the minced chicken is removed. This refining process is called:"Hanging soup"。

The consommé that has been refined twice is called"Double hanging soup"。

Clear soup is the most difficult soup to make and the best quality soup. Clear and fresh. It is often used in shark fin, sea cucumber or high-end fresh soups.

Chicken bone stock. a.Ingredients: 8,000 grams of chicken bones, 500 grams of raw chives, 100 grams of ginger slices, 50 grams of garlic

500 grams of carrots, 500 grams of white radish, 200 grams of onions, 50 grams of peppercorns, 100 kg of water.

b.Seasoning: 1000 grams of wine, 100 grams of chicken powder, 200 grams of sugar, 100 grams of salt.

The process of making fresh broth with chicken bones.

1.Wash the chicken bones, especially those sticking to the skeleton, and boil them in hot water for five minutes.

2.Bring 100 kg of water to a boil, add chicken bones to a low heat, remove impurities and foam, cover the pot, and cook for an hour and a half.

3.Add all the A and B seasoning ingredients to the spine key, boil for another 30 minutes, scoop up all the ingredients, and weigh whether the scale is enough for 100 kilograms, not enough to add water to make up.

4.Cook for another 10 minutes, strain and finish the chicken bone stock.

1. Wash the pig skull and beef bones, put them in boiling water and put them in a stainless steel barrel, add 15 kg of water to boil, boil for 5 hours on low heat, and filter the soup.

2. Put salad oil in the pot, and when it is hot, add grass fruit, cinnamon, liskin, star anise, lemongrass, sand kernels, cumin, cloves, bay leaves, Sichuan pepper, tangerine peel, Yangjiang tempeh chop and dried chili pepper and stir-fry over low heat for 15 minutes, remove the spices, wrap them in gauze into spice packets, and boil them in the soup over low heat for 2 hours.

3. Leave 30 grams of oil in the pot, put in the tofu and stir-fry over low heat for 2 minutes when it is hot, add salt, monosodium glutamate, chicken powder, rock sugar, soy sauce and boil over low heat, pour it into the stainless steel barrel and mix thoroughly.

When it comes to eating vegetables, making vegetable soup is one of the easiest ways to do it, and when someone asks me how I can make myself eat plenty of vegetables, we always tell them that a bowl of vegetable soup is a good choice. The soups are easy to make, and they make those nutrient-dense veggies taste so delicious that you can eat them all the time.

For good reason, this vegan tortilla soup has the most delicious, richest broth flavor but only needs to be simmered for 30 minutes. Served with a light canned adobo sauce, it brings out the nuanced flavor without heating. Add bell peppers, black beans, corn, and onions, and top with crunchy tortilla strips.

Next up is our vegan soup recipe is tortellini soup, which is delicious and has a hint of sweetness that will make you want to drink it for more. Tomato sauce and paprika provide just the right amount of complexity to the broth, and adding a little more carrot and celery adds texture. Whole basil leaves are added as soon as the tortellini is cooked, blending into a beautiful velvety broth.

Finally, you can add a little Parmesan cheese for a heavenly treat.

About this creamy wild rice soup recipe, it is made in an instant pot, the cashews are creamy, and it is mixed with the soup into a creamy base. Then there's the tender wild rice, comfort carrots and onions, and white beans, and you can add even more plant-based protein to the grinding. This one is also gluten-free, and vegans will definitely love it, as will many meat eaters.

This classic vegan chili recipe is my favorite, with some beans, green chili peppers, and plenty of paprika added to the soup. Topped with crushed wheat to mimic the texture of the meat and topped with sour cream is truly perfect, and it's best to eat with our homemade cornbread.

The pizza soup recipe is also great, with the broth seasoned with pizza sauce, tomatoes, and a bit of Parmesan cheese to make it creamy. You can make a delicious pizza soup with just bell peppers, garlic, and mushrooms, and you'll be pleasantly surprised with every bite. Serve it with garlic toast, grilled cheese, or simple crusty bread and you'll want to make it over and over again for a meal.

If you want to make a delicious soup with vegetarian dishes, be sure to fry an egg. Boiling water is added to the fried egg, followed by tofu and lettuce, and the taste is very sweet.

The main thing is that you need a reasonable combination of seasonings, and you can put an appropriate amount of chicken essence and monosodium glutamate into the soup to enhance the umami, and you can also add some light soy sauce and salt to enhance the taste of the soup.

Prepare tofu, tomatoes, kelp, spinach, cut the tofu and tomatoes into cubes, cut the kelp, spinach into shreds, boil the water and put these in, add the loss to the salt pure air, chicken essence, oyster sauce to make repentance, light soy sauce and other seasonings, thicken with starch and add to the soup, and the delicious tofu tomatoes are still in the soup.

How to make fresh soup:

1. The selection of materials should be appropriate: the raw materials used to make soup are usually animal raw materials, such as chicken, duck, lean pork, pork knuckle, pork bones, ham, duck, fish, etc., and should be paid attention to when purchasing.

2. Food should be fresh: refers to 3 to 5 hours after the fish, livestock and poultry are killed, at this time, various enzymes of fish, livestock or poultry meat decompose proteins and fats into amino acids and fatty acids that are easy to absorb by the human body, and the taste is also the best.

3. Cooking utensils to choose: the best effect of making fresh soup is simmering in an aged clay pot, the clay pot is made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat, and is made of high-temperature firing, its ventilation and adsorption are good, and it also has the characteristics of uniform heat transfer and slow heat dissipation, when simmering fresh soup, the crockpot can transfer external heat to the internal raw materials in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The soup tastes fresh and mellow, and the texture of the food is crispier.

4. The heat should be appropriate: The key to simmering soup is to boil on high heat and simmer slowly on low heat. It can make the food protein extract and other fresh and fragrant substances dissolve as much as possible, so that the soup is mellow and delicious, only by simmering slowly for a long time with low heat, can the extract be dissolved more slowly, and it is clear and rich before disturbing the cultivation.

5. Water distribution should be reasonable: water is not only the solvent of fresh food, but also the medium of heat transfer, the change of water temperature and the amount of water have a direct impact on the flavor of the soup, and the water consumption is usually 3 times the weight of the main food of the soup, and the food should be heated together with cold water, that is, do not directly simmer the soup with boiling water, nor add cold water halfway, so that the nutrients of the food slowly overflow, and finally achieve the effect of clear soup color.

6. Matching should be appropriate: many foods have a fixed matching mode, so that nutrients play a complementary role, that is, the best collocation on the table, in order to make the taste of the soup pure, generally do not use a variety of animal food to simmer, pay attention to the order of seasoning materials, should not put salt first, because salt will make the water in the raw materials discharged, macro protein coagulation, umami is insufficient, add vegetables in the soup should be eaten with it, in order to reduce the destruction of vitamin C, the appropriate amount of monosodium glutamate, sesame oil, pepper, ginger, green onion, garlic and other condiments in the soup to make it unique, However, pay attention to the dosage should not be too much, so as not to affect the original taste of the soup.