What soup recipes can teach how to make soup? Call for soup recipes

This ** is all soup practice, in fact, you will have a lot of books in the bookstore.

1. Choose ingredients and containers: Don't mix ingredients casually and stew them indiscriminately, if you want to add medicinal materials, it is best to check the pharmacological effects and compatibility in advance.

2. Handle all kinds of ingredients: dry goods should be sent in advance, and meaty ingredients need to be boiled in advance, such as fresh meat, etc., and processed until no blood is seen when starting to make soup.

3. Figure out the order: boil the water first and then start the ingredients, or put the ingredients first and then add water to boil, under normal circumstances, you can, not in order. If there is a large difference in the softness and hardness of the ingredients, you can choose it as appropriate, such as winter melon, carrot, tofu, etc., which can be added after the taste of the broth comes out.

Remove the fishy ginger slices and shochu.

and other materials, which should also be added in advance.

4. Water distribution should be reasonable: the change of water temperature and the amount of water used have a direct impact on the flavor of the soup. The amount of water used is usually 3 times the weight of the ingredients to be simmered, and the ingredients and cold water should be heated, 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 ingredients can escape slowly, and finally achieve the effect of clear soup.

5. Control the heat: The most basic tip of cooking soup is that you need to turn off the low heat as soon as the water is boiled after putting in the ingredients.

There's also a lot of waste. Simmering over low heat for a long time can dissolve the protein extract and other flavorful substances of the ingredients as much as possible, making the soup mellow and delicious.

6. Add seasonings at the end: If you need to add some onions, salt and other seasonings to the soup, it is best to add them a few minutes before turning off the heat, especially salt, which will destroy the meat quality and darken the soup if you put it too early.

<>1. Crucian carp tofu soup. Ingredients: crucian carp, cheating tofu.

Seasoning: cooking wine, green onion and ginger, salt, cooking oil. Cut the tofu into 5 mm thick slices, soak in salted water for 5 minutes, drain and set aside.

Remove the scales and guts of the crucian carp, smear it with Shao wine and marinate it with salt for 10 minutes. Put salad oil in the utensils and heat it, stir-fry the ginger slices, fry the fish on both sides, add an appropriate amount of water, low heat for 25 minutes, then put in the tofu slices, season with a little wet starch and sprinkle with chopped green onions. Depending on your taste, you can also sprinkle with minced lettuce.

2. Lotus root pork rib soup. Ingredients: 300 grams of pork ribs, 300 grams of lotus root, 2 chives, 1 piece of ginger, 1 tablespoon cooking wine, 1 teaspoon pepper, 2 teaspoons refined salt, 1 teaspoon monosodium glutamate.

Wash the ribs, cut them into 3 cm long knots, scrape off the rough skin on the surface of the lotus root, cut them into pieces, and wash them. Wash the ginger and cut it in half, put an appropriate amount of water in the pot, put half a piece of ginger, chives, cooking wine, boil, put in the pork ribs, remove the water and set aside. Put the wok on the fire, add water, add the pork ribs, half a piece of ginger, chives, boil over high heat, change to low heat after removing the foam, simmer for about 20 minutes, pour the lotus root, pork ribs and soup into the casserole together, simmer for another 30 minutes, pick out the ginger and chives, and put refined salt, pepper and monosodium glutamate.

3. Winter melon and red adzuki beans in raw fish soup. Ingredients: 60 grams of red adzuki beans, 750 grams of winter melon, 2 raw fish, 150 grams of lean pork, 3 slices of ginger.

Wash the red adzuki beans, wash the winter melon, cut the skin, wash the raw fish, slaughter and remove the scales and internal organs, and fry over low heat until slightly yellow. Wash the lean pork and cut the whole piece without a knife. Put the ginger together in a clay pot and add 2500ml of water (about 10 bowls of water).

After boiling, change to a simmer for 2 and a half hours, add an appropriate amount of salt and oil.

4. Pork belly soup with corn and white fruits. Ingredients: Corn washed, dressed, and cut into sections; Peel the ginkgo seeds, remove the clothes, and wash them; Rinse the pork belly and turn it over, scrape off the dirt with a knife, then wash it repeatedly with cornstarch and rinse it with water.

Put it into a clay pot with ginger, add 3000ml of water (about 12 bowls), change to a simmer for 2 and a half hours after boiling, and add the appropriate amount of salt and raw oil.

5. Cook keel soup with Poria cocos. Ingredients: Poria cocos fiber filial piety, keel (pig backbone), carrot (optional), tangerine peel, ginger slices.

Wash the pork bones, blanch them in boiling water, pick them up and wash them with water. Cut the soil into slices, soak the tangerine peel until soft and wash, peel and wash the carrots and cut them into pieces. Put all the ingredients into a clay pot, add an appropriate amount of water to boil, change to low heat and simmer for 3 hours, add salt to taste.