How does the chef make the soup delicious?

Although we use the same ingredients in the same way, the taste of the food is still different from that of the restaurant chefThat's because when the chefs of the restaurant cook the dishes, the soup they use is not the water or warm water we usually use, but the broth. In short, the soup stock is made by mixing pork bones, chicken, beef, and other meats together for a few days or even longer, and the old soup is not wasted with the addition of new soup.

Therefore, when making any dish, a little old soup will be put in it to make the taste of the dish more intense, even vegetarian dishes, of course, in the process of stewing soup by the chef of the restaurant, some old soup will be added a little to enhance the flavor. That's why the restaurant is so quick that a soup can be made in 20 minutes, and the taste is even stronger than what we can stew at home for a day. And there are a lot of seasonings in the old soup made by the chef of the hotel, in fact, as an ordinary person, the family is full of bay leaves, and there are definitely no more than 5 kinds of simple seasonings, but the old soup in the restaurant must be at least dozens or more, or even more.

The richer the seasoning, the more satisfying our taste budsTherefore, there is more to the authentic old noodle soup than what we see on the surface. China's national dish is boiled cabbage, which feels very light to everyone, but this is not a vegetarian dish, but meat vegetables contain many kinds of meat in the soup of boiled cabbage, and after continuous boiling and filtration, the purest soup is poured on the cabbage, so a good old soup can naturally achieve deliciousness.

Simple cabbage can also make it a delicacy that everyone loves to extricate themselves, but it is not suitable for us to make this kind of old soup at home, after all, the frequency of cooking at home is not as high as that of restaurants, and no matter how delicate it is, it will eventually spoil.

The reason why the soup is so delicious is that they have processed the ingredients before making the soup.

There are a lot of ingredients in the chef's stew, at least a dozen kinds, so the stewed soup is very delicious.

Unless you are a conscientious chef, due to the limited time, the chef does not have time to stew the soup at all, and they usually put the soup treasure directly into the soup, and the taste will be very good.

The main reason for the fragrant and delicious soup is that there are many seasonings, and the soup they stew is made of big bones and the soup is very rich and tasteful.

Use a casserole to simmer over low heat.

Bring to a boil over high heat and simmer over low heat.

Sometimes the soup is so salty that you can put flour in a pocket and you like to drink the soup too, it's simple, nutritious and delicious. In fact, there are methods and skills for making soup, as long as you master the heat and seasoning, so that the soup can be delicious. Then put it in the soup and cook it together, so that the salt will be absorbed by it, and the soup will naturally become lighter.

<> stewed soup should pay attention to the freshness of the ingredients, and the fishy ingredients should be slightly treated, especially when the meat ingredients with bone marrow are used, and the blood and foam should be forced out with high fire to avoid the soup being turbid. After boiling, simmer slowly over low heat so that the flavor of the ingredients can be better integrated into the soup. We choose a casserole with a moderate size, not suitable for iron pots, stainless steel pots and the like.

The first is stew, which refers to the soup contained in the stew, this soup is thick, when cooking chicken, you can put some small holes in the chicken, and when you fry the chicken in hot oil, you can pour a small amount of vinegar into it, which is more delicious. It's greasy, but it tastes very fragrant and fragrant, leaving you with endless aftertaste. The second is a pot, which refers to the light original flavor, put it in a soup pot, add water, put ginger slices, put crab mushrooms, simmer over low heat, put wolfberries halfway, stew well and put an appropriate amount of salt....To quench thirst and have the effect of health preservation, it is to blanch meat vegetables with water, green onions, ginger and cooking wine to remove the fishy smell.

If there is less water, don't add water halfway, and if you do, you can only heat the water. When simmering at a certain high temperature, especially meat ingredients with bone marrow, blood and foam should be forced out over high heat to avoid turbidity of the soup. After boiling, you need to adjust to a low heat close to the heart of the stove, it is best to add salt before the pot, if you add salt too early, it will lead to the coagulation of the protein in the meat, so that the meat becomes no longer so tender, add cold oil, so as to prevent the fish from sticking to the pot, fry the fish until golden on both sides, add hot water, put in the green onion and ginger, (and finally out of the pot to taste) The fish soup cooked in this way is milky white, especially appetizing.

Even higher than when there is less water. Do not add water halfway through, and if you must add water, heat it as well.

That's because the soup is wrapped in a gauze, so there will be no impurities from other seasonings to mix into the soup, so the soup will be particularly clear.

In fact, they have homework on this old soup that has been stewed for nearly hundreds of years, and it is used repeatedly every day, which is such a skill, so the soup made is particularly perfect, delicious and delicious.

The technique of making soup depends on whether you want to drink clear soup or cloudy soup. When there are animal ingredients in the ingredients of the soup, it is generally necessary to blanch the ingredients in advance to remove some of the fat and fishy smell.

Then there is the clear soup, which is usually made with cold water and ingredients. In turbid soup, you can boil the water before adding the ingredients. In addition, add ginger and white vinegar to remove the fishy smell.

The soup is generally more delicious when it is original. Some friends make soup to nourish the body and like to put a lot of accessories. In fact, physical recuperation is a long-term process.

Therefore, drinking soup is also a long-term process, and it is not possible to put more auxiliary materials once or twice to have a great effect. In a sense, it still increases the burden on the body.

For different soups, when simmering over low heat, you should also pay attention to keeping them slightly boiling for better taste.

Generally, some pork ribs will be added to stew soup, and in this way, it can also make its color more tender, and the taste will be more intense, which is very delicious.