What are the most important ingredients for cooking and making soup?

The combination of seasonings in the soup is different, and if you want to make a delicious soup, you must choose the right way to match.

Soup seasonings generally include: green onion, ginger, garlic, salt, sugar, sesame oil, monosodium glutamate, rice wine, light soy sauce, star anise, star anise, sand kernels, etc.

1. Different types of soup use different seasonings:

1. Vegetarian soup: a small amount of salt, monosodium glutamate or chicken essence, sesame oil, and green onion can be used.

2. Mushroom soup: Due to a variety of edible mushrooms, mushrooms and other things are very fresh by themselves, just a little salt, ginger slices, green onions, and sesame oil.

3. Bone broth: a small amount of salt, ginger slices, green onions, star anise, star anise, sand kernels, etc.

Second, the method of boiling soup:

1. Vegetarian soup is not suitable for a long time.

The key to cooking vegetarian soup is to maintain the vitamins in it, if it is cooked for a long time, not only will the taste worse, but the vitamins will also be destroyed a lot. To cook vegetarian soup, the focus is on a fast, all kinds of vegetables are put in, and the heat should be turned off in 3-5 minutes.

2. Vegetarian soup should enhance the taste.

Vegetarian soups such as egg drop soup and three fresh soup have a relatively light taste, but the taste is different, so it is light and tasteless, and has no taste. It is important to enhance the flavor of vegetarian soup, and adding some dried shrimp skin, sea vegetables, and mushrooms can make the soup more delicious.

3. Bone broth first to remove the fish.

Whether it is boiling fish soup or stewing mutton soup, before boiling the soup, you must clean up the meat and poultry food. Freshwater fish should remove the fishy line and peel off the black mucosa of the abdominal cavity; The animals should be soaked in the blood and the water should be removed from the residue. In the case of soup, add a small amount of rice wine and vinegar to get rid of the fishy smell very well.

4. The selection of nutritious soup ingredients is very important.

Many people like nutritious soup, put some Chuanxiong, mountain ginseng, wolfberry to make soup, looking forward to more nutritious and nourishing health. It should be noted that to distinguish the physical fitness of nourishing and health to choose food, do not eat too much. The common nourishing foods, such as jujubes and wolfberries, are all warmer foods.

5. The nourishing soup should be light and not salty.

Boiling soup is preferred to be light rather than salty. Nowadays, everyone will advocate a scientific diet with less sugar and low salt, don't boil the soup too salty, even if it is a person with a heavy mouth, add less salt when boiling the soup, and the nourishing soup should be as light as possible.

When boiling chicken soup, add red dates, wolfberries, shiitake mushrooms, etc., which not only tastes more delicious, but also has higher nutritional value. Boiled chicken broth seasoning:

1. Make ingredients, appropriate amount of chicken, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of shiitake mushroom!

2. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (it must be pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing).

3. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small slice can be), 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 Yuzhu, Yimi, add a little salt (to make the chicken flavor), add water to cover the chicken about an inch, cover the pot lid and valve, and put it on the stove to boil over high heat.

4. After the pressure cooker is sprayed, change the pressure to medium heat for 5 minutes, and then change the pressure to low heat 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.

5. 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), and a pot of fragrant chicken soup is ready, drink it!

Preferably an old hen) This soup can replenish qi and blood, nourish the skin, and improve immunity. Shiitake mushrooms can enhance the body's immune function and have anti-cancer effects, use shiitake mushrooms and chickens to boil chicken soup together, the active ingredients in shiitake mushrooms are dissolved in the soup, which can improve the absorption rate of the human body; Chicken broth itself also has the function of improving the immunity of the respiratory system. If you are very afraid of the oil in the chicken soup, you can put the boiled chicken soup in a small bowl and let it cool, wait for the oil to solidify and skim it off, and then heat it to eat.

The method is: wash the raw materials first, add enough cold water at a time after entering the pot, boil with a strong fire, and then change to low heat, last for 20 minutes, skim foam, add ginger and cooking wine and other seasonings, and keep boiling for 3 4 hours with medium heat after the water boils again, so that the protein in the raw materials is more dissolved, The thick soup is milky white, and it can be solidified after cooling It can be regarded as a soup to boil at home.

Enough ginger should be put in. Ginger is the "soul" of soup.

Fresh meat must be used with a small amount of fat. This is the "quality" of soup.

It is necessary to put one or two things that clear heat, promote dampness, and strengthen the spleen, such as lotus root, lily, watercress, water chestnut, yam, radish, etc. This is the "root" of soup.

You must put one or two sweet things, such as a few red dates, dates, a few raisins or dried longan. In addition, American ginseng, astragalus, wolfberry, angelica, etc. can be added according to different needs. This is the "qi" of soup.

One or two stems, fungi and dried fruits can be added appropriately, such as overlord flower, yellow flower, shiitake mushroom, black and white fungus, peanuts, ginkgo seeds, lotus seeds, etc.

Summary. The ingredients of the soup are: jade bamboo, Chuanbei, lily, bamboo, prunella vulgaris, raw land, monk fruit, amaranth stalk, ginkgo seed, gourd, fig, bamboo cane, Poria cocos, angelica, gastrodia, cordyceps, jasmine, snow clams, etc.

What are the ingredients for the soup?

Hello, glad to answer for you. The ingredients of the soup are: jade bamboo, Chuanbei, lily, bamboo, prunella vulgaris, raw land, monk fruit, amaranth stalk, ginkgo seed, gourd, fig, bamboo cane, Poria cocos, angelica, gastrodia, cordyceps, jasmine, snow clams, etc.

The main ingredients of common soup are jade bamboo, lily, amaranth stalk, bamboo, prunella vulgaris, raw land, monk fruit, ginkgo fruit, chicken, duck, lean pork, pork knuckle, pork bones, ham, duck, fish, beef and mutton, etc.

Precautions - It is not advisable to put salt first when boiling soup, because salt has an osmotic effect, which will make the water in the raw materials discharged, the protein coagulated, and the umami is insufficient. Generally speaking, a temperature of 60 80 is easy to cause some vitamin destruction, and soup keeps the temperature of food at 85 100 for a long time. Therefore, if vegetables are added to the soup, they should be eaten at any time to reduce the destruction of vitamin C.

The seasonings classified according to different soups are as follows:

1. Vegetable soup: a little salt, chicken essence or monosodium glutamate, sesame oil, chopped green onion.

2. Broth: a little salt, ginger, green onion, cinnamon, star anise, grass fruit, etc.

3. Mushroom soup: Because all kinds of mushrooms, mushrooms and other things are very fresh themselves, just a little salt, ginger, chopped green onions, and sesame oil.

Soup] soup has a clear soup on the taste, a thick soup with a lot of solids, and a milky white milk soup.

Function] A lot of water and a long time of cooking make the soup mix a lot of flavor and aroma components. Depending on the seasoning, soup can have appetizers, main dishes, replenish moisture, and relieve greasyness. Foods with a very light taste, such as tofu, rice noodles, and shark fin, are often eaten with fresh soup.

Classification] Most soups are seasoned as salty, a few soups are sweet (sweet soups, such as fruit soup, white fungus lotus seed soup), and some are not seasoned (such as rice soup). It is commonly eaten hot, and Spanish frozen soup, some borscht, etc., are eaten after cooling. In terms of ingredients, there are broth (including animal meat and poultry meat), seafood soup, and vegetarian soup.

On the palate, there are clear broths, thick soups with a lot of solids, and milky milk broths. Milk soup or whipped cream is often used in European cuisine, but in Chinese cuisine, milk soup does not use dairy products, but extracts suspended fat particles from other animal ingredients to create a milky shape. In Guangzhou, China, soup that has been boiled for a long time is called "old fire soup".

Old soup is generally considered to be high in nutrients.

The first is the seasoning required for bone broth:

1 pork bone, 1 chicken bone, 5000 water, 1 onion, 1 carrot, 1 ginger, 2 green onions, rice wine.

The second type, the seasoning required for crucian carp soup:

crucian carp to taste; Appropriate amount of green onions; Ginger slices to taste; Ground white pepper to taste; Salt to taste.

The third type, the seasoning required for chicken soup:

Ingredients: 30 grams of winter bamboo shoots, 30 grams of water fungus, seasoning: 5 grams of pepper, 15 grams of green onions, 5 grams of ginger, 8 grams of rice wine, 5 grams of salt.

No matter what soup you stew, remember not to put these "two spices", otherwise the soup will be unnutritious and unpalatable.

Go home on vacation and make your wife's favorite tomato and egg soup, which is delicious and has a secret, so let's take a look.

The most trouble-free way, you just buy some thick soup treasure to make soup, one piece of soup is worry-free and trouble-free, and the taste is very good, you can try it.

Soup is a large amount of water and a variety of boiled vegetables, meat and some other condiments after a long time simmered slowly, there are many categories, such as chicken soup, duck soup, fish soup, egg soup, gnocchi soup, seafood soup, vegetarian soup, seafood soup and so on.

Fish soup as an example——

Ingredients: 2 crucian carp, 1 green radish, 1 coriander, 1 chivesAccessories: 10 grams of ginger, 20 ml of cooking wine, 3 grams of pepper, 3 grams of refined salt, 20 ml of cooking oil.

1. Fresh crucian carp, scales and gutt. (You can ask the stall owner to do it for you at this step, and you can wash it at home) 2. Clean up the crucian carp, smear cooking wine and pepper on both sides, sprinkle a small amount of shredded ginger, and marinate for 20 minutes.

3. Wash the skin of the green radish and cut it into slightly thicker shreds.

4. Wash and chop the coriander and chives, and slice the ginger.

5. Pour cooking oil into the wok, and when it is hot to 7, then add the marinated crucian carp.

6. Add ginger slices when frying over medium-low heat until golden brown on both sides, and then pour cooking wine along the edge of the pot to remove the fishy smell.

7. Add enough hot water and bring to a boil.

8. Turn to medium-low heat and simmer for 10 minutes, then add the shredded green radish.

9. Then cook for another 10 minutes and add pepper to enhance freshness.

10. Add refined salt to taste.

11. Finally, cook for about 3 minutes, sprinkle chopped coriander and chives, turn off the heat and remove from the pot.

12. a finished product.

Burn the lard, cooked soybean oil with spices, add the soup with the bones, and burn it white over high heat.

It's usually a soup treasure or something. It's sold in supermarkets...

Those are all chemical products, which are harmful to the body when eaten, and the restaurants are all prepared with additives, so how can they be boiled with real things.

It depends on what soup is made, most of the soups are seasoned as salty, a few soups are sweet, and some are not seasoned (such as rice soup), common soups are: chicken soup, hot and sour soup, seaweed soup, tomato and egg soup, meatball soup, haggis soup, etc., according to different ingredients and different cooking methods, the seasoning will be different.

Tomato and egg soup as an example

Ingredients: 2 tomatoes, 2 eggs.

Preparation of auxiliary ingredients: 5 grams of salt, 20 grams of water starch, 1 spoon of chopped green onion, 3 grams of sesame oil, a little ginger, 10 grams of cooking oil, a little cooking wine, a little pepper.

1. Peel the tomatoes and cut them into small pieces;

2. Heat the woks until an appropriate amount of oil is heated;

3. Fry the ginger shreds and remove them;

4. Add the chopped tomatoes and stir-fry;

5. Add a little salt and continue to stir-fry until the tomatoes are soft;

6. Stir the eggs, add some cooking wine and stir well to remove the fishy eggs;

7. Stir-fry the tomatoes until soft, add an appropriate amount of water and bring to a boil;

8. Stir-fry the tomatoes until soft, add an appropriate amount of water to boil, sprinkle some white pepper 9, and thicken with water starch;

10. Turn off the low heat and add the egg mixture;

11. Stir the egg mixture in a pot;

12. Turn the eggs into broken snowflakes, turn off the heat and sprinkle some chopped green onions, drizzle with sesame oil, tomato and egg soup.

13. a finished product.