How do you make umami soup?

Choose the right ingredients This is the key to making a good 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, 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. Food should be fresh Fresh is not the traditional "meat eats fresh, fish eats and jumps" freshness. Now the term "fresh" refers to 3 hours and 5 hours after the fish, livestock and poultry are killed, when the various enzymes of the fish, livestock or poultry meat decompose proteins and fats into amino acids and fatty acids that are easily absorbed by the human body, and the taste is also the best.

Cooking utensils should be chosen: Fresh soup is simmered in an aged crockpot for the best effect. 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. The key to simmering soup is to bring the soup to a boil on 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. Water distribution should be reasonable 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. The collocation should be suitable Many foods have a fixed collocation pattern, so that the 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. Pay attention to the order of seasoning ingredients, and pay special attention to the salt should not be put in the soup first. Because salt will drain the water from the raw materials, the protein will coagulate, and the umami will not be enough.

Usually 60 80 temperature is easy to cause some vitamin destruction, and soup keeps the food temperature at 85 100 for a long time. Therefore, vegetables should be added to the soup and eaten at any time to reduce the destruction of vitamin C. Put an appropriate amount of monosodium glutamate, sesame oil, pepper, ginger, green onion, garlic and other condiments into the soup to make it unique, but pay attention to the amount should not be too much, so as not to affect the original taste of the soup. Satisfied.

Ingredients, hehe, winter melon and kelp lean meat soup The ingredients are: kelp, peanuts, winter melon, lean pork. Cut the lean pork into large slices and blanch it in the water, and the pot under cold water can force out the blood stains in the meat

Use a casserole to connect the ingredients with 3 times the cold water, put the ingredients into the boil over high heat first, and then turn it to a low heat, and then it can be used as a peanut wrap. When drinking, put an appropriate amount of salt, monosodium glutamate, sesame oil, pepper, ginger, green onion, garlic and other condiments, but pay attention to the amount should not be too much, so as not to affect the original umami of the soup. Apple snow fungus lean meat soup Ingredients:

500 grams of lean meat, 400 grams of apples, 25 grams of snow fungus, 2 dates, 5 figs. Method: Wash the figs, peel and wash the apples, cut them into cubes, and remove the apple core; Wash the lean meat and cut it into cubes, put it in boiling water and cook for about two minutes; Soak the snow fungus in water, remove the pedicles, and tear it into sheets; After boiling an appropriate amount of water, put all the ingredients into the pot, boil with a fire, and then simmer for 2 hours.

Efficacy: Nourish yin and moisturize dryness, nourish qi and blood. Bobfrom Festival Melon Lean Meat Soup Boscius is a very familiar soup and porridge of dried fish in Cantonese, and almost all teahouse hotels have bonito and peanut porridge, a famous snack porridge.

Bonito is a dried product of cold-water fish (mainly produced in the cold zone) cod, which is called "bonito" by Cantonese people because it looks like firewood, it has the function of strengthening the spleen and stomach and benefiting yin and blood. And the gourd is a well-known melon and vegetable to cool off the heat. Material:

100 grams of bonito (available at dry goods stores), 500 grams of zucchin, 150 grams of lean pork, and 3 slices of ginger. Cooking: Soak the bonito for more than 40 minutes and wash; Scrape off the fur and skin, wash and slice the gourd; Wash the lean pork, cut it into thin slices, and marinate it for a while with a little cornstarch, light soy sauce and raw oil.

Put bonito and ginger in a wok and add 1500ml of water (about 6 bowls) to boil for 10 minutes, add the gourd and roll for another 10 minutes, add lean meat to cook, and add an appropriate amount of salt and raw oil. Yuzhu olive lean meat soup [Recipe] 30 grams of Yuzhu, 60 grams of fresh olives (with pit), 100-150 grams of lean pork. 【Usage】Add four bowls of water to fry to two bowls, season with salt and monosodium glutamate, and drink the soup and eat lean pork.

Efficacy] nourishes yin and moistens the lungs, clears the throat. 【Indications】Laryngitis of lung and spleen qi deficiency.

1. Ingredients: The raw materials for soup are usually animal raw materials, such as chicken, duck, fish, pork, and offal. When purchasing, pay attention to the umami taste, small odor, and less blood stains. The non-combustible nature of these ingredients releases a nitrogenous extract that dissolves in water, making the soup delicious.

2. Freshness: It does not refer to the new killing, but the freshness that is 3-5 hours after slaughtering. At this time, the enzymes in animal ingredients break down proteins, fats, etc., into amino acids, fatty acids, and other ingredients that are easily absorbed by the human body, and the soup tastes the best.

3. Cooking utensils: Chen Fanghong has the best crockpot soup this year. Because of its good aeration and adsorption, slow heat transfer and uniform heating, it can form a stable and balanced environment, which is conducive to the full penetration of water molecules and food.

The longer it is flat and penetrates, the more the delicious ingredients dissolve, and the more mellow the soup becomes.

4. Others: The heat of the soup is to boil over high heat and boil slowly over low heat. Let the nutrients in the ingredients slowly dissolve, and the soup will have a rich flavor.

Generally, the amount of water is 3 times that of the ingredients. Do not add water to the soup in the middle of the soup, as it will spoil the deliciousness of the soup. It is not advisable to add salt to the soup first, because salt will make the moisture of the ingredients come out, the protein will solidify, and the umami will be insufficient.

1. Wash the pig skull and beef bones, put them in boiling water and put them in a stainless steel barrel, add 15 kg of water to boil, boil for 5 hours on low heat, and filter the soup.

2. Put salad oil in the pot, and when it is hot, add grass fruit, cinnamon, liskin, star anise, lemongrass, sand kernels, cumin, cloves, bay leaves, Sichuan pepper, tangerine peel, Yangjiang tempeh chop and dried chili pepper and stir-fry over low heat for 15 minutes, remove the spices, wrap them in gauze into spice packets, and boil them in the soup over low heat for 2 hours.

3. Leave 30 grams of oil in the pot, put in the tofu and stir-fry over low heat for 2 minutes when it is hot, add salt, monosodium glutamate, chicken powder, rock sugar, soy sauce and boil over low heat, pour it into the stainless steel barrel and mix thoroughly.

Tips for cooking soup: 1. Wash the ingredients The ingredients with a strong fishy smell can be blanched (except for fish) to remove the fishy smell in the soup.

2. Cold water material (meat ingredients) Boiling water will make the protein coagulate quickly and it is not easy to produce umami.

3. It's best not to put spices if you need one to a few slices of ginger is enough.

4. It is best to choose a white clay pot with good texture to boil the soup.

5. Pork ribs, beef and mutton and other fishy ingredients should be boiled over high heat, do not cover, remove the foam after boiling, and then turn to low heat, cover and boil for an hour.

6. Boiling soup should be enough at one time, and it is best not to add water halfway.

To make the soup delicious, you must pay attention to the following points:

1. The heat should be mastered. For example, milk soup should be made with strong fire, and clear soup made from animal raw materials should be boiled over high heat, and then changed to low heat to boil.

2. The raw materials must be pot under cold water.

3. Add salt in a timely and appropriate amount, except for green onions, ginger, and cooking wine, it is not advisable to add more seasonings to keep it fresh and fragrant.

4. Oil skimming should not be done. This layer of oil slick can play a role in preventing the loss of nutrients, umami and heat energy in the soup.

Clears the soup.

When using ingredients such as pork ribs, chicken, and duck to make soup, the soup will be thick and thick. When this happens, you can add a little fresh chicken blood to the soup to make it clear.

Water temperature is the key to making soup, and different ingredients require different water temperatures. Generally speaking, when making soup with fresh raw chicken, duck, pork ribs, fish, etc., warm or hot water should be used in the pot; If you use boiled and marinated meat, ham, chicken, etc., to stew soup, it is advisable to use a pot under cold water.

This kind of large meat soup is stewed for about an hour, which is the time when the nutritional value of the soup is the highest. After continuing to heat for more than an hour, not only will the taste not improve, but the nutritional value of the soup will not be greatly improved.

Therefore, everyone can stew this kind of soup in the future and keep it at about an hour.

When making fish, shrimp and tofu soup, this time does not take long, the fish is already very tender, and after being stewed for a long time, not only the nutrients will be lost, but the taste of the fish will also become old and thick.

In general, fish broth is controlled at 15-30 minutes on it. If you use some shrimp and crab to make the soup, it won't take long, about 10 minutes.

Many people like to put mushrooms, kelp, lotus root and other root vegetables in the stewed meat soup, so this should be put in 30 to 40 minutes before the end of the stew. This will not only be more nutritious, but also richer in taste.

Here is a reminder that when stewing soup, you should use a casserole or clay pot, which has better sealing and is more evenly heated, and the soup will taste better.

And when making soup, be sure to add enough water at one time, the ratio of water to ingredients is generally 1 point, and ingredients need 3 times more water.

Another tip – adding salt before the soup comes out of the pan will keep the meat tender and the soup will look better!

Fresh soup is divided into three categories: hair soup, milk soup, and clear soup.

Ingredients: 50 grams of tomatoes, 40 grams of cucumbers, 10 grams of seaweed, 2 eggs, 2g of refined salt, 2g of monosodium glutamate, 6ml of cooked lard, 4ml of sesame oil, appropriate amount of fresh broth.

Method. 1. Wash the tomatoes and cucumbers and cut them into large slices. Beat the eggs into a bowl and beat well. Wash and chop the nori and put it in a soup bowl.

2. Pour fresh broth into the pot, put in cooked lard after boiling, add cucumber slices and tomato slices to boil, add refined salt and monosodium glutamate to adjust the taste, pour the evenly mixed egg liquid into the pot, get out of the pot after boiling, scoop it into the soup bowl containing seaweed, and pour in sesame oil.

Efficacy. This soup is rich in vitamin A, vitamin C, folic acid, iodine, calcium and other nutrients, which can nourish the liver tomorrow and nourish qi and blood.

Life needs a sense of ritual, and garlic can also be made as a dish on its own, learn about it.