Are there any tips for making soup and any tips for making soup?

It is better to feed under cold water, and boiling water will make the protein coagulate quickly, and it is not easy to produce umami. It is advisable to choose a casserole with a delicate texture for soup, but the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The white clay pot with the inner wall is very good Most northerners think that spices should be added to the soup, such as green onions, ginger, peppercorns, spices, monosodium glutamate, cooking wine, etc., in fact, from the experience of Cantonese people in making soup, drinking soup pays attention to the original taste, these spices are not necessary.

If desired, a slice of ginger is sufficient. Salt should be added last, as salt can coagulate proteins and hinder the diffusion of umami components. Wrong!

The nutrients in the soup are mainly amino acids, and if the heating time is too long, new substances will be produced, and the nutrition will be destroyed. Although the soup is nourishing and a little fatty, what should I do? You can turn off the heat after the soup is cooked, and after it cools, the oil floats on the soup noodles, or solidifies in the soup noodles, and removes it with a spoon, or dips it on top with a tissue paper and then boils the soup.

Generally, people drink some soup before meals, which can promote gastric juice secretion and help digestion and absorption, but people with superficial gastritis should drink after meals to avoid aggravating symptoms. In fact, no matter how long the soup is cooked, the nutrition of the meat cannot be completely dissolved in the soup, so after drinking the soup, you should eat an appropriate amount of meat, take out the meat that has been boiled in the soup and tear it apart, and mix it with light soy sauce, green onion and ginger shreds, and chili pepper shreds into a dipping sauce to serve with it, and the entrance is very delicious The soup has a certain effect I will help you introduce a few: Bone broth anti-aging:

The special nutrients in bone broth and collagen eggs promote microcirculation, the decade is the transition period of the human body's microcirculation from prosperity to decline, the bone aging rate is fast, and drinking more bone broth can often receive the effect that is difficult to achieve by drugs. Fish soup for asthma: Fish soup contains a special fatty acid, which has an anti-inflammatory effect, can ** inflammation of the lung respiratory tract, prevent asthma attacks, and is most effective for children's asthma.

Anti-pollution of vegetable soup: all kinds of fresh vegetables contain a large number of alkaline components, which are dissolved in the soup and enter the human body through the digestive tract to make the body fluid environment in a normal weak alkaline state, which is conducive to the re-dissolution of pollutants or toxic substances in the human body and excretion with urine. Chicken soup against colds:

The special nutrients in chicken soup, especially hen soup, can speed up the blood circulation of the throat and bronchial membranes, enhance mucus secretion, remove respiratory viruses in time, and relieve symptoms such as cough, dry throat and sore throat. Kelp soup to keep out the cold: Kelp contains a lot of iodine, and iodine helps in the synthesis of four glandular hormones, I hope to help you.

Many people like to cook soup at home, but they often don't know the essentials. Try some of our tips, and you're sure to make a delicious soup for your family. The soup becomes fresh:

It is best to use cold water to boil the soup. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly exposed to high temperatures, and the outer protein layer of the meat will immediately solidify, so that the inner and outer layers of protein cannot fully dissolve into the soup. In addition, do not put salt too early in the soup, salt will make the water contained in the meat run out quickly, and it will also speed up the coagulation of protein, affecting the umami of the soup; Soy sauce should not be added early, and condiments such as green onions, ginger and wine should not be put too much, otherwise it will affect the umami of the soup itself. The soup becomes clear:

If you want the soup to be clear and not turbid, you must burn it over a slight fire so that the soup is only boiling and not boiling. Because of the big boiling, the protein molecules in the soup will coagulate into many white particles, and the soup will naturally be cloudy. The soup thickens:

In the absence of fresh soup, to make the soup thicker, one is to hook a thin thick in the soup to increase the thickness; The second is to add oil to mix the oil with the soup to form a turbidity. The method is to heat the oil first, flush down the soup, cover the pot tightly and burn it over a strong fire, and after a while, the soup will become thicker. The soup becomes lighter:

As long as the flour or rice is sewn into a small cloth bag and boiled together in the soup, the salt will be absorbed into it, and the soup will naturally become lighter; You can also add a washed raw potato and cook for 5 minutes to make the soup lighter. Soup becomes refreshing: Some ingredients with too much fat make a particularly greasy soup, in this case, you can put a small amount of nori on the fire and roast it, and then sprinkle it into the soup to remove the oiliness.

Soup becomes beautiful: cut 50 to 100 grams of slightly fatter pork into slices or dices, then heat the iron pot, and immediately pour boiling water into the pot after heating the pork. The pot will make a frying sound and make a big splash, and after boiling for a while, a pot of milky white "dashi" will come out.

Then add the dishes and seasonings to your liking. Probably so.

Guangdong's soup pays attention to old fire. Pay attention to the original taste, boil a pot of soup, in addition to the basic ingredients, only add salt, sometimes add a little ginger to remove the fish. In other places, this and that are added to the soup are added, and the taste of the original soup is completely lost.

The soup should be delicious, first, the ingredients must be fresh, and the soup should be soaked before boiling. Second, the Cantonese soup should take a long time, and you can't add water halfway. Slow boiling to make the old hot soup.

1.When you have a cold, it is not suitable to use soup as a tonic, and it is best not to take even mild American ginseng, because it is easy to aggravate cold symptoms.

2.These soups with therapeutic properties should be drunk frequently to be effective, 2-3 times a week.

3.You can also choose mild soup according to your personal physical condition, such as the body is hot, you can choose such as mung beans, kelp, winter melon, lotus seeds and other fire-clearing, moisturizing foods, the body is too cold, then you should choose ginseng as the soup.

4.When making soup in Cantonese style, the fire should not be too large, and the heat should be subject to the degree of boiling of the soup, if the soup is boiled, the protein molecules in the meat will be destroyed.

5.When boiling on low heat, you can't open the lid halfway, and you can't add water halfway, because the heated meat shrinks when cold, and the protein is not easy to dissolve, and the soup loses its original umami flavor, otherwise it will affect the taste of the soup.

6.When making soup with chicken, duck, pork ribs and other meats, the meat is first soaked in boiling water, and this process is called "water out" or "flying water", which not only removes blood and water, but also removes some fat to avoid being too fatty.

7.The technique of making fish soup is to fry the fish on both sides with oil, and the fish skin will be knotted, so that it is not easy to break and rot, and there will be no fishy smell.

8.When making soup, it is better to use cold water, because hot water will quickly solidify the protein, and it is not easy to release umami.

9.When making soup, avoid putting too many spices such as green onions, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself, and also avoid putting salt too early, because early salt can make the protein in the meat coagulated and not easy to dissolve, so that the soup is dark, the concentration is not enough, and the appearance is not beautiful.

10.It is advisable to choose a casserole with a delicate texture for soup cooking, as the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with the white inner wall is very easy to use, and the newly bought casserole is used to cook porridge for the first time or the bottom of the pot is oiled and left for a day before washing and boiling water.

After completing the boiling procedures, it will be used to make soup.

11.The nutrients in the soup are mainly amino acids, and if the heating time is too long, new substances will be produced, and the nutrition will be destroyed, generally the fish soup is about 1 hour, and the chicken soup and pork rib soup are about 3 hours, so it is not that the longer the boiling time, the better.

Choose the right materials.

Choosing the right ingredients is the key to making a good soup.

The raw materials used to make soup are generally animal raw materials, such as chicken, duck, lean pork, pork knuckle, pork bones, ham, duck, fish, etc., but they must have enough umami, small peculiar smell and less blood. This kind of food is rich in protein, succinic acid, amino acids, nucleotides, etc., and nitrogenous extracts that can be dissolved in water in poultry meat, including non-protein nitrogenous substances such as myocosylbin, creatine, creatinine, and amino acids, which are the main ** of soup umami.

The food should be fresh.

Freshness is not the "freshness" of "eating fresh meat, killing fish, eating and jumping" that has always been emphasized.

Modern freshness refers to 3 5 hours after the killing of fish, livestock and poultry, at this time various enzymes of fish or poultry meat decompose proteins, fats, etc. into amino acids, fatty acids and other substances that are easy for the human body to absorb, at this time not only the most nutritious, but also the best taste.

Cookware to choose.

The best effect is to make fresh soup by simmering in an aged crockpot.

A clay pot is made of clay made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat, and fired at high temperatures. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer, slow heat dissipation, and slow dissipation. When simmering fresh soup, the crockpot can transfer external heat energy 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 longer this interpenetration time is maintained, the more fragrant and fragrant ingredients overflow, the more delicious and mellow the taste of the simmered soup, and the more crispy the texture of the simmered food.

If we want to eat delicious healthy soup during the cold winter months, then we must not miss the soup tips we recommend above.

First, chicken soup needs to be blanched when it is made. When stewing chicken soup, whether you need to blanch or not needs to be treated according to the situation, chickens are generally divided into local chickens and feed chickens, and the production methods are different for different ingredients. Native chickens do not need to be blanched, but before making, they need to be soaked in water, the purpose of which is to soak out the blood on the chicken.

If the local chicken is still fishy when it is put into the pot, it needs to be developed with ginger or cooking wine. Feed chickens must be blanched, the fishy smell will generally be heavier than the local chicken, the purpose of blanching is to remove the blood and fishy smell on the feed chicken. When blanching the feed chicken, you need to put some cooking wine or ginger in it, which can help it better get rid of the peculiar smell.

What needs to be reminded here is that there will be a certain loss of the nutritional value of the chicken after blanching, but it will not affect the overall effect of the chicken soup.

Second, when stewing chicken soup, it needs to be simmered over low heat. The most important thing about chicken soup is that it is delicious, but many people find it difficult to do this, and the resulting chicken soup feels greasy and hard to swallow. When stewing chicken soup, it is best to choose to stew it over a firewood fire instead of using an electric pot, the main reason is that the overall taste of the chicken soup made by the electric pot will be reduced, and the relative popularity will be much lower.

The author believes that when cooking chicken soup with wood fire, it should be slowly simmered over low heat at the beginning, so that the umami in the chicken will be thoroughly integrated into the chicken soup, and if it is cooked over high heat, it is likely that its umami and nutritional value will be lost. Be sure to keep the heat in the chicken soup so that the chicken doesn't get too old, which is a skill that takes a long time to practice.

The third is to choose rapeseed oil when stewing chicken soup. At present, there are many varieties of edible oil on the market, and their efficacy and scope of application are also relatively different. The varieties of edible oil that the author knows are corn oil, soybean oil, rapeseed oil, peanut oil, salad oil, etc., and the types of oil are different, and the food it is suitable for will be relatively different.

There are only two kinds of common oils in our lives: rapeseed oil is more suitable for stir-frying some meat products, such as chicken, beef, pork, etc.; Peanut oil is more suitable for stir-frying some green vegetables. Using rapeseed oil in chicken soup can make the soup more bright, and the whole soup will appear golden yellow, but it is basically difficult to use peanut oil to produce such an effect.

The method of making chicken soup is relatively simple, but it is still very difficult to make the soup delicious, and it requires a lot of skill. In modern society, the quality of the main ingredients for making chicken soup is actually declining, and when making chicken soup, we should try to work as much as possible on the ingredients, and good ingredients largely determine the quality of chicken soup.

1. Material selection: This is the key to making a good fresh soup. 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, beef and mutton, etc.

When purchasing, it should be noted that there must be enough umami, small odor, and less blood stains. This kind of food is rich in protein and nucleotides, etc., and the nitrogenous extract in poultry meat that can be dissolved in water is the main ** of soup umami.

2. Freshness: Freshness is not the traditional "meat eats fresh, fish eats and jumps" freshness. The umami refers to 3 hours and 5 hours after the fish, livestock and poultry are killed, at this time, the various enzymes of the fish, livestock or poultry meat decompose proteins and fats into amino acids and fatty acids that are easy for the human body to absorb, and the taste is also the best.

3. Cooking utensils: The best effect of making fresh soup is simmering in an aged crockpot. The clay pot is made of clay made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat, and is fired at high temperatures. It has good air permeability and adsorption, and 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 long-lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, the longer the interpenetration time is maintained, the more the flavor of the fresh and fragrant ingredients will be dissolved, the taste of the soup will be mellow, and the texture of the food will be more crispy.

4. Heat: The key to simmering soup is to boil over high heat and simmer slowly over low heat. In this way, the delicious substances such as food protein extract can be dissolved as much as possible, making the soup mellow and delicious. Only by simmering slowly over low heat for a long time can the extract dissolve more, which is both clear and concentrated.

5. Water distribution: Water is not only the solvent of fresh food, but also the medium of heat transfer. Changes in water temperature and dosage have a direct impact on the flavor of the soup.

The water consumption is usually 3 times the weight of the main food in the soup, and the food should be heated together with the cold water, that is, the soup should not be simmered directly with boiling water, nor should cold water be added halfway, so that the nutrients of the food can slowly overflow, and finally the soup color is clear.

6. Appropriate collocation: Many foods have a fixed collocation pattern, so that nutrients play a complementary role, that is, the best collocation on the table. For example, kombu stewed broth, acidic meat and alkaline kombu have a combination effect, and it is a very popular longevity food in Japan's longevity region.

In order to make the soup taste pure, it is generally not necessary to simmer a variety of animal foods at the same time.

7. Fine operation: pay attention to the order of seasoning materials, especially pay attention to the salt should not be put first when boiling the soup, because salt has a penetrating 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.