How to make the soup be fresh and sweet, and how to make the soup sweet?

This soup is our family's favorite to make because nori is rich in vitamins and minerals, especially vitamins B12, B1, B2, A, C, E, etc. It contains about the same amount of protein as soybeans and 6 times that of rice; Vitamin A is about 67 times that of cow's milk, riboflavin is 9 times more than shiitake's, and vitamin C is 70 times that of cabbage. It also contains choline, carotene, thiamine, niacin, vitamin C, iodine, etc.

It has a variety of effects such as clearing heat and diuretic, nourishing the kidney and nourishing the heart, lowering blood pressure, and promoting human metabolism. It is suitable for the whole family, and it is simple and easy to make, and the preparation of materials is also convenient.

Prepare the materials first:

Seaweed, which sells in packets in supermarkets. When making it, soak the nori in water first. Don't soak it for too long, it will affect its nutrients.

Lean meat, I usually buy about 5 yuan in the vegetable market, add a little meat, the soup will be much more delicious.

Eggs, just two are fine, beat the eggs in a bowl and beat them apart.

A pinch of green onion and ginger.

Start: First of all, stir-fry the chopped green onion with oil until fragrant, add ginger and stir-fry it. (I didn't put ginger before, my mother-in-law said, seaweed is cold, put some ginger to drive) and then put the washed seaweed in, pay attention, be careful at this time, because the oil will fly out and drip, I have tried many times.

Stir-fry a few times, and you can add water. When the water is boiling, chop the lean meat into minced meat, add salt, sugar, and monosodium glutamate to adjust the flavor and set aside. Now you can do some other things, such as washing rice and cooking rice, hehe.

After the water is boiled, cook it for a while longer, and then add the minced meat, remember to stir it with chopsticks when adding the minced meat, otherwise the meat will clump together. When the meat is cooked, taste it first, then beat in the eggs, stir and slowly put them in, so that the eggs float on the soup noodles like white clouds, hehe

That's it :)

The soup is made sweet, and rock sugar can be added. Or you can also put white sugar, which can have a good effect. Alternatively, you can use fruit to make soup. Let's take a look at how to make soup with the fruit of the pie.

Apple soup with rock sugar.

1. Raw materials. About 250 grams of apples, 400 grams of water, and an appropriate amount of rock sugar.

2. Practice. Wash the apples, remove the core, and slice the skin;

Put the apple slices in a pot, add water and bring to a boil;

Turn to low heat and cook for 15 minutes, add an appropriate amount of rock sugar to dissolve.

Nutritional value of apples:

Apples have a mild taste, rich in carbohydrates, vitamins and trace elements, including sugars, organic acids, pectin, proteins, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber, and malic acid, tartaric acid, carotene, which is the closest to the perfect nutritional value of all vegetables and fruits. People who eat more apples are far less likely to catch a cold than those who don't eat or eat fewer apples.

Apples are a beauty product that makes them smooth and soft. The nutrients in apples are soluble and easy to be absorbed by the human body, so they are known as "living water", which is conducive to dissolving sulfur and making them lubricated and tender. There are also copper, iodine, manganese, zinc, potassium and other elements in apples, if the human body lacks these elements, it will be dry, crackable, and itchy.

How to make the soup so that it will be sweet?

This is generally added to the soup to sell a sufficient amount of rock sugar or branch white sugar, and after the soup is heated at a high temperature, the sugar is dissolved in the soup, taste it, and the soup will naturally become very sweet.

You can put some sugar in this, or you can put it in the past and don't order anything.

The easiest way to do this is to add some sweet ingredients, such as dried sugar cane, water chestnuts, etc.

Generally speaking, putting a little sugar will naturally sweeten, but eating desserts, especially if you eat desserts excessively for a long time, will be detrimental to your health.

How to make a delicious and nutritious soup?

I believe everyone knows that Guangdong's old fire soup is just enough to be hot. There's a jargon called"Three pots and four stews"That is, the soup needs to be boiled for 3 hours, and the stewed soup must be stewed for more than 4 hours before the flavor comes out. I believe that most restaurants still make soup now.

Four or five hours or even more than ten hours. Of course, the soup stewed in this way tastes very delicious, but the nutrients of the food ingredients are lost, so here are a few tips to pay attention to.

1.To boil meat, the bones should fly away the blood first, that is, boil a pot of warm water, put the meat and bones into the boil until they foam. Then take out the meat and bones and rinse them with cold water. Take another pot of water and make the soup again.

2.To cook fish, fry the fish in a small amount of oil until fragrant, then cook in a pot under cold water. The fish soup made in this way is delicious and has no fishy smell, and the soup is milky white. The fish can be packed in a special yarn bag for fish claypot and then put into the soup pot.

3.Ingredients for soup: ginger, no more than one or two slices.

Because of the meat, the fish has a fishy smell, and you can put ginger slices to get rid of the fishy and cold. Note: Too much ginger is a pot of ginger flavor.

Another ingredient: dates (attached a picture below) Cantonese people are indispensable ingredients for soup, which can add some natural sweetness and nutrition to the soup, and the soup does not need to put MSG, that is, it has a fresh and sweet taste.

4.The ingredients for soup must be pot under cold water, and cold water should not be added halfway when making soup, because the heated meat shrinks when cold, and the protein is not easy to dissolve, and the soup loses its original fresh flavor. At the same time, it is also avoided to put salt early, because early salt can coagulate the protein in the meat, so that the soup is dark and the concentration is not enough.

5.The ingredients should be sufficient, and the water should be appropriate: some people's soup is always not delicious, because there is very little under the material, and the water is a big pot, and the soup is still clear and tasteless. Therefore, it is important to note that the water should not be too much, usually 2 to 2 times the water of the ingredients.

5.The heat of the soup should not be too long: it is usually controlled to about 1 and a half hours.

After boiling over high heat, do not immediately turn to low heat, but turn to medium heat and cook for 20 minutes, then turn to medium-low heat and cook for 1 hour. Some students later turned to a very small fire, and the soup did not change color after boiling for a long time.

6.How to judge whether the soup is cooked well: Usually when cooking meat and bones, you can insert the meat with chopsticks, and it can be easily inserted. After the soup is cooked, the color of the soup will turn from clear to turbid, and slightly white.

The consommé is sweet and delicious, and only the necessary seasonings are usually used in the soup. Clear soup is divided into ordinary clear soup and refined clear soup, and the following is the method for reference.

Ordinary clear soup: choose the old hen, with some lean pork, blanch it with boiling water and put it in cold water to boil, remove the foam, put in the green onion and ginger wine, and then change the heat to low, keep the soup noodles slightly open, and turn over the small blisters. If the heat is too small, it will be boiled into a white milk soup, and if the heat is too small, the fresh flavor will not be strong.

Refined clear soup: Take the ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in green onion and ginger wine and water for a while, wrap the minced chicken in gauze and put it in the clear soup, heat and stir over high heat. 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, take out the minced chicken. This refining process is called hanging soup, and the clear soup that has been refined twice is called double hanging soup, so that the refined soup is the top grade in the soup, and the shape is clear and fragrant like white water.

Add the flavor of extremely fresh, or anchovy wheat, it is best to have some seafood such as shrimp, and cook it together, the taste will be fresher.

Simmer in a pot for at least 8 hours.

Use a clay pot to cook the soup over slow heat, and it can be sweet if it is cooked for a long time.

It depends on what kind of soup it is.

Different soups have different ways to boil, and it is important to make the soup fresh and sweet.

For example, fish soup is very sweet, but if you want to keep its original flavor, or if you can't cover up its flavor with other things, you need to consider that you should first wipe it with ginger juice, then fry it over low heat, and then cook the soup over high heat, and the soup will be milky and milky.

If it is a large bone broth and you want to boil it fresh and sweet, you need to boil it over high heat, skim off the foam, and then change to low heat to boil, so that the soup will be rich and fragrant.

If it's chicken soup, duck soup, or even pork knuckle soup, if you want to do that, you can consider adding some other ingredients to enhance the freshness.

Method 1, water chestnut sweet soup.

Material. Water chestnut (water chestnut), white fungus, red dates, rock sugar.

Method. 1.Soak the white fungus for 1 hour, clean it after it opens, remove the yellow pedicle, and pick it into small flowers.

2.Wash the water chestnuts, peel off the skin, and cut them into small pieces; Wash the jujube and set aside.

3.Put the white fungus, water chestnuts, red dates and rock sugar into the pressure cooker, add an appropriate amount of water, turn to low heat and press for 20 minutes.

Method 2, sweet soup with barley.

Material. 300 grams of barley, 200 grams of sugar, 3000 grams of water

Method. 1.The barley seeds are selected and washed with water to remove dust and impurities on the surface.

2.Soak the barley seeds in cold water for about 1 hour to soften.

3.Drain the dehearted barley seeds from Method 2 and put them in a quick pot.

4.Take 800 meters of water and put it in the fast pot of method 3.

5.Cook Method 4 over medium heat for about 15 minutes.

6.Method 5: Turn to low heat and simmer for 15 minutes until the barley seeds are ripe.

7.Put the remaining 2200 water into the pot of recipe 6 and continue to boil.

8.Method 7: Add white sugar to mix well, turn to medium heat, and cook until the water boils.

Method 3, beauty sweet soup.

Material. Lotus seeds, 40g, lily 10g, white fungus 10g, wolfberry 20g, papaya 60g, seasoning: rock sugar 10g

Method. 1. Soak lotus seeds, lilies, white fungus and wolfberries in warm water for 60 minutes.

2. Put water in the clay pot and add lotus seeds, lilies, white fungus and wolfberries, and change to low heat for 60 minutes.

3. Add papaya and rock sugar, turn off the heat after the rock sugar melts.

Method four, double round sweet soup.

Material. 100g taro, 100g sweet potato (sweet potato), 100g glutinous rice flour, 10 dried longan.

Method. 1. Clean the taro and sweet potatoes and put them in a steamer, steam them over high heat until they are cooked and soft, take them out, remove the skin, and pound them into taro puree and sweet potato puree respectively.

2. Add glutinous rice flour (50g) to the sweet potato puree and taro puree respectively, knead them into red dough and white dough, and then knead them into slender strips with a diameter of 1cm, and then divide them into 1cm long pieces to make taro balls and sweet potato balls.

3. Remove the shell of the dried longan, put it in a boiling pot, add 300ml of cold water, boil over high heat, and continue to cook for 5 minutes to make a sweet longan soup.

4. Take another boiling pot, add 800ml of cold water, put in the prepared taro balls and sweet potato balls after boiling over high heat, stir while cooking, cook until the taro balls and sweet potato balls float up, then scoop them up with a colander and quickly put them into cold water to cool.

5. Put an appropriate amount of boiled taro balls and sweet potato balls into a bowl, and then add an appropriate amount of boiled longan sweet soup.

Soak the peach gum in cold water overnight in advance. Peach gum needs to be soaked for more than 10 hours, and it can grow to 10 times its size.

Wash the peach gum, remove the black impurities and remove it for later use.

Pour cold water into a hot pot, add peach gum, bring to a boil over high heat, then turn to low heat and simmer for 50 minutes to simmer the gum of peach gum.

Peel the pears and cut them into crescent pieces and put them in the pot. Add 50g of rock sugar, bring to a boil over high heat, then turn to low heat and cook for 10 minutes until the pear is slightly transparent.

Add the goji berries before leaving the pot and cook for 2 minutes to complete this bowl of sweet and warm sugar water.