Why doesn t the soup I make taste good?

I love to drink soup and make it myself. To make egg drop soup, the egg liquid must not be boiled for too long when poured into the pot, and as soon as the egg flower solidifies and floats up, pour sesame oil, sprinkle some green onions, and turn off the heat. The action should be done in one go.

If it drags on for a long time, the egg drop is easy to sink, and the whole soup will not look good. Another point, add some starch to the soup to thicken it, the soup looks more textured, and you won't feel that the soup is watery.

I don't think you need to put soy sauce in either soup. They have a good flavor and are on the light side. The main thing is to look at the heat time combined.

Seaweed tofu should be put in the tofu first, and then put the seaweed after boiling.

Egg persimmon soup has never been drunk.

Of course, it's also possible that you don't like the taste of these two soups in the first place.

The soup you make is so chic

I have only eaten tomato and egg soup and seaweed egg soup, which are easier to make, because eggs play a role in enhancing the flavor in the soup, and some side dishes do not need a lot but are very flavorful, such as eating hot pot, whether it is red soup or white soup, putting Houttuynia cordata before serving will greatly enhance the umami.

So, it may be that your soup selection is not good, is it seen on TV, don't believe those hosts, the unpalatable ones can't help but pretend to enjoy it

The chef said: The dishes made with heart are the best dishes in the world!

After the soup is cooked, it must be boiled on low heat before the flavor goes in.

It should be related to the seasoning and stewing time, and the heat, and the following is a simple method of tomato soup:

Prepare the lead mitigation ingredients: 2 tomatoes, 1 handful of enoki mushrooms, 2 chives, 2 cloves of garlic, a pinch of salt, and an appropriate amount of water.

Production steps: 1. Prepare the tomatoes, soak the enoki mushrooms in cold water for about an hour and take them out, and take them out with a length of about 15 cm without flowering;

2. Cut the tomatoes into small cubes, and feel free to peel them;

3. Divide enoki mushrooms into a handful, 10-20 in each handful;

4. Pour a little oil into the wok, stir-fry the minced garlic over low heat to bring out the fragrance;

5. Pour the diced tomatoes into the pot, turn to high heat and stir-fry to make the soup;

6. Pour an appropriate amount of water according to the number of people to eat, boil, and sprinkle salt;

7. After the soup boils the oranges, spread the enoki mushrooms evenly in the soup, turn to high heat, and cook for 30 seconds;

8. Serve immediately.

It should be related to the seasoning and simmering time, and the heat, and the following is a simple recipe for tomato soup:

Ingredients: 2 tomatoes, 1 handful of enoki mushrooms, 2 chives, 2 cloves of garlic, a pinch of salt, appropriate amount of water Production steps:

1. Prepare the tomatoes, soak the enoki mushrooms in cold water for about an hour and take them out, and take them out with a length of about 15 cm without flowering;

2. Cut the tomatoes into small cubes, and feel free to peel them;

3. Divide enoki mushrooms into a handful, 10-20 in each handful;

4. Pour a little oil into the wok, stir-fry the minced garlic over low heat to bring out the fragrance;

5. Pour the diced tomatoes into the pot, turn to high heat and stir-fry to make the soup;

6. Pour an appropriate amount of water according to the number of people to eat, boil, and sprinkle salt;

7. After the soup boils, spread the enoki mushrooms evenly in the soup, turn to high heat, and cook for 30 seconds;

8. Serve immediately.

The beautiful soup here in Guangdong, pork ribs and corn soup.

Ingredients: corn, pork ribs, ginger.

Cut the corn into small pieces, put the ribs into the pot and add water to boil the blood foam, pick up the clean water, and then put the corn into the pot together, two hours can be, it is light and sweet, and you can add the right amount of salt according to your own taste.

When making soup, the most important thing is to bring out the aroma of the main ingredients. There are more side dishes and coriander, which are very simple, such as pork ribs and winter melon soup, 1 winter melon cut into cubes, and pork ribs cleaned and plated, set aside. Fry the garlic and ginger in the pot until golden brown, then put an appropriate amount of water, boil until boiling, then put in the pork ribs and add water to continue to boil until boiling, then put in the winter melon, add water and boil until boiling, add salt and other condiments, and then put some green onions to taste.

To make a beautiful soup, first of all, we must match the soup stock, reasonable selection of materials, is the first step to success, and then the correct production, you can start with the simplest:

Carrots, tomatoes, potatoes in a pot with pork bones (pork tendons), two or three figs, and a small piece of tangerine peel.

Pork bones (pork tendons) fly the water first, that is, boil it in boiling water, and then scoop it up, peel off the potatoes, cut them into pieces, put an appropriate amount of water in the pot, roll them up, put the pork bones, potatoes, figs, and tangerine peel together, boil until the soup is almost good, then put the carrots, boil slightly, and finally add tomatoes, do not put all the ingredients into the same pot at once, which will affect the carrots, tomato nutrients, and the taste of the soup after boiling.

The specific cooking time depends on what kind of cooking utensils are used, and it can be flexibly controlled.

Do you want to make soup? Or boiling soup with boiling water a few times before meals?

Different soups need to be put differently, but salt is definitely to be put, I am from Zhongshan, Guangdong, my soup or boiling soup will have to put a small amount of sugar to taste, I don't know if you drink or not, if it is a soup, it will be directly seasoned with sugar lotus root or sugar radish or dates, so that there is no need to put sugar, but also increase the nutritional value of the soup. Specifically, you can search for some simple soup practices on the Internet, when seasoning, it is recommended that you put the salt last, little by little, be sure to try the taste, if the taste is not enough, you can add it slowly, and after a long time, you will grasp how much water should be put and how much salt, so that the soup will not be tasteless or not enough taste.

You eat and drink every day, and it will be helpful to study it.