Can I make a delicious soup without any seasonings?

Today's introduction to you is also a very convenient, fast and delicious soup, without any seasoning, you can drink it to tears!

Today's soup is really delicious, living in Dalian, near the sea, I am honored that I can eat my favorite seafood at any time, and I can use seafood as the main ingredient on the table at any time. The protagonist of today's bowl of soup is scallops, also known as scallops, which may be eaten in areas far from the sea with dried scallops, that is, scallops, but fresh scallops can be seen everywhere in Dalian, so if you like it, eat it open!

Scallop loofah egg soup] Ingredients required: shredded green onion, coriander, loofah, scallops, 1 egg, pepper, salt.

Detailed steps: 1. Wash and slice the loofah, cut the green onion, and wash and chop a coriander.

2. Put oil in a frying pan, fry chopped chives, and stir-fry until fragrant.

3. Add two bowls of water and bring to a boil.

4. Add fresh scallops.

5. Beat the eggs, wrap them around the pot, and pour them into the pot little by little.

6. Add an appropriate amount of salt.

6. Add the loofah slices and add an appropriate amount of pepper before cooking.

7. It's out of the pot, try it, it's delicious!

Of course. For example, using coconut milk and chicken can make a delicious soup.

Some of the ingredients are very umami in their own right. So there is no need to put seasonings.

Hello, you can make a delicious soup without any seasonings, such as the soup made of mushrooms and local chicken, boil it slowly over low heat, and add a little salt when it comes out of the pot, which is very delicious.

The original soup is the best!

After all, many of the seasonings are also ground from the soup ingredients, so as long as these ingredients are added, the soup will be delicious.

Salt is sufficient. Casserole lotus root pork rib soup method:

Ingredients: 400 grams of lotus root, 500 grams of pork ribs.

Excipients: appropriate amount of salt, one ginger.

1. Wash and chop the pork chops into pieces;

2. Peel off the outer skin of the lotus root and wash it (pay special attention to the cleaning of the lotus root joints and the large and small pores of the lotus root); Gently pat the lotus root, then cut it into about 1-2 cm thick sections, soak it in water and set aside.

3. Blanch the pork steak in boiling water to remove the blood, then take a shower, wash it and set aside.

4. Put the blanched pork ribs and lotus root together in the black music casserole, change to low heat and simmer for 40 minutes after boiling, and then add a little salt before starting the pot.

5. Medium-low heat is enough.

6. You can add salt.

7. The soup is the best concentration.

8. Diagram of the finished product of lotus root pork rib soup in a casserole.

When making soup, you can put Jia Kee Flavor's Aoyanqi seasoning, which is simply a magic weapon for making soup, and it can make the taste much more delicious after putting it.

Green onions, ginger, garlic, star anise, pepper, dried chilies, and tangerine peel can also be added. Add a few drops of sesame oil when it comes out of the pan.

In order to ensure the umami flavor of soup, the commonly used seasonings are: cooking wine used when blanching, salt, chicken powder, pepper used in soup, and others are not used.

Different soups have different seasonings, if you want to taste good, it is recommended to choose a brand that specializes in soup condiments, such as Xifu Shunshui, which has a lot of soup seasonings, pork rib soup, chicken soup, wild mushroom soup, tomato soup, etc.

The soup is made with the original flavor.

Don't put too much seasoning.

Generally, a little salt and chicken essence can be added.

For big meat and meat, you can also put cooking wine to remove the fish.

Seasoning can play a role in removing fishy fat, relieving oiliness, increasing deliciousness and beautifying color. The main seasonings commonly used in soup are as follows: ginger ale

Sesame oil, cooking wine, thirteen spices, chicken essence,

Tomato sauce, oil-consumption, dry white wine

Fish sauce, rice dew,

coconut milk, etc.

When making soup, focus on the ...... of ingredients and heat

As for seasonings, they are the ...... that are used for daily cookingAlso, if you can, try not to use it, and use the taste of the ingredients themselves as much as possible to show the taste of the soup!

This kind of soup is the most effective! The tastiest!

I also like to make soup, I often have a variety of soup seasonings at home, the most commonly bought is Xifu Shunshui flavor soup packet, chicken soup, bone broth, tomato soup, mushroom soup and so on taste very good.

Commonly used seasonings are chicken essence, chicken powder, old soup powder, thirteen spices, sesame oil, cooking wine, oyster sauce, tomato sauce, ginger juice, rice dew.

I think soup is generally nourishing. At home, you should try to choose as little spice as possible. Generally, put some green onions. Ginger. Radix astragali. Chinese wolfberry. Ginseng slices. Put less cooking wine. That's enough.

Black pepper, which is used by many food bloggers.

There is no seasoning in the soup. Make sure that the original flavor of the soup is the best, the original flavor is light and healthy.

If you burst the warehouse, it's best not to use too many seasonings, just put some salt, chicken essence and monosodium glutamate, and pepper.

An auxiliary ingredient commonly used in cooking, in the past, usually refers to chicken soup, after a long time of boiling, the soup is left, used to cook other dishes, in the cooking process instead of water, added to the dish or soup, the purpose is to improve the freshness, make the taste more intense; According to different dishes, the raw materials used in the soup are also different, there are chicken soup, beef soup, fresh fish soup (milk white soup) several categories, due to the acceleration of the pace of modern people's life, there is no time to fully boil the stock, so there is also a method of using chicken essence and warm water, you can also directly buy instant soup packets or soup treasure and other instant products instead of stock seasoning. It can also play a role in improving freshness.

There are many ways to make stock, both meat and vegetarian, mainly chicken stock, pig stock, beef stock, fish stock, vegetable stock, etc. Below we introduce the recipe and cooking skills of dashi, hoping to give those who want to know how to make dashi a reference.

Stock (fresh soup) is generally divided into three categories: hair soup, milk soup, and clear soup.

1. Mao soup. Mao soup is widely used in ordinary cooking, and it is often boiled continuously in the kitchen to continuously take and replenish water.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Heat: Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Soup yield: 3-5 times of raw materials.

2. Milk soup. Raw materials: chicken, duck, pork bones, pig feet, pork knuckles and other raw materials that are easy to make soup white (fatty acid).

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove foam, add green onion and ginger wine, and simmer until the soup is thick and milky white.

Soup yield: 1-2 times of raw materials.

3. Clear soup. There are two types of consommé: regular consommé and refined consommé.

1) Ordinary consommé:

Ingredients: Old hen (naturally free-range old hen), with some lean pork.

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove the foam, add the green onion and ginger wine, then change the heat to low, keep the soup noodles slightly open, and turn over the small blisters. If the fire is too small, it will be boiled into a white milk soup, and if the fire is too small, the fresh fragrance will not be strong.

Soup yield: 1-2 times of raw materials.

2) Refined clear soup (top soup, top soup, single hanging soup, double hanging soup).

Take the ordinary clear broth and strain it with gauze. Chop the chicken into minced meat, soak in green onion, ginger wine and water for a while. Add the minced chicken to the broth 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, the minced chicken is removed. This refining process is called:"Hanging soup"。

The consommé that has been refined twice is called"Double hanging soup"。

Clear soup is the most difficult soup to make and the best quality soup. Clear and fresh. It is often used in shark fin, sea cucumber or high-end fresh soups.

After the starch method cuts the meat slices, add an appropriate amount of dry starch and mix well, let it stand for 30 minutes and then fry it in the pot, which can make the meat tender and not greasy in the mouth.

In the beer method, the meat slices are mixed with beer and dry starch to adjust the paste and hang the batter, and the fried meat slices are tender and refreshing.

Egg white method. Add an appropriate amount of egg white to the meat slices, stir well, and let it stand for 30 minutes before stir-frying, which can make the meat tender and smooth.

When stir-frying shredded beef in oil, add seasoning to the shredded meat first, then add an appropriate amount of cooking oil and mix well, let it stand for 30 minutes before putting it in the pot to make the meat tender.

The brine method uses high-concentration brine to thaw the frozen meat, and the meat is tender after the dish is cooked.

When cooking beef with mustard, you can evenly coat the beef with mustard the night before and wash it with water before cooking, so that the beef is easy to cook and the meat is tender.

Essence of chicken or monosodium glutamate will make the soup fresher.

Thickening is to mix starch with some water to make the soup melt more When the pot is about to boil.

The soup must not be thickened, it will be difficult to drink, generally put some salt, monosodium glutamate, then put some fungus powder or chicken powder, and finally pour some sesame oil on it.

The recipe of seaweed white jade shrimp rice soup is detailed Cuisine and efficacy: delicious porridge soup.

Process: Roasted seaweed white jade shrimp soup production materials: Ingredients: 1 box of lactone tofu, seaweed, and dried shrimp.

Seasoning: Stock, salt, monosodium glutamate, chicken essence, pepper to taste. Teach you how to make seaweed white jade shrimp rice soup, how to make seaweed white jade shrimp rice soup to be delicious 1

Soak the seaweed in boiling water, cut the lacone tofu into small cubes, and soak the dried shrimp in boiling water. 2.Add the ingredients and stock to the pot, bring to a boil, and season to taste.

Detailed introduction to the practice of yam peach kernel mutton soup Cuisine and efficacy: delicious porridge soup.

Process: Stew yam peach kernel mutton soup ingredients: Ingredients: 500 grams of mutton, 100 grams of walnuts, 100 grams of yam.

Excipients: stock, salt, monosodium glutamate, chicken essence each appropriate amount. Teach you how to make yam peach kernel mutton soup, how to make yam peach kernel mutton soup to be delicious 1

Chop the lamb into pieces, blanch the water, and remove the blood water. 2.Peel the yam and set aside; Put the walnuts in a pan and cook.

3.Put the ingredients in the stock, simmer for about 2 hours, and season to taste. The practice of mushroom soup is detailed Cuisine and efficacy:

Delicious porridge soup. Process: Stew Ingredients for fresh mushroom soup: Ingredients: 100 grams of shimeji mushrooms, chicken leg mushrooms, oyster mushrooms, and straw mushrooms, and an appropriate amount of coriander.

Seasoning: 500 grams of chicken broth, salt, monosodium glutamate, chicken essence each appropriate amount. Teach you how to make mushroom soup and how to make mushroom soup to be delicious 1

Shimeji mushrooms, chicken leg mushrooms, oyster mushrooms, and straw mushrooms are all shredded, blanched, and boiled in chicken broth to taste. 2.Put all kinds of mushrooms in a clay pot, pour in the chicken broth, add the rest of the seasoning to taste, simmer for about half an hour, sprinkle with coriander.

Chicken fin soup baby cabbage recipe details Cuisine and efficacy: home cooking recipes.

Process: Steamed chicken fin soup baby cabbage production materials: Ingredients: 300 grams of baby cabbage, 50 grams of ham, appropriate amount of coriander.

Seasoning: salt, chicken essence, chicken broth, sugar. Teach you how to make chicken fin soup baby cabbage, how to make chicken fin soup baby cabbage is delicious 1

Wash the baby cabbage, cut into strips, blanch and set aside; Shred the ham. 2.Add salt, chicken essence and sugar to the chicken broth to taste.

3.Take a clay pot, put in baby cabbage, pour in the flavored soup, put shredded ham and coriander on top, and steam for 30 minutes. Tips for making baby cabbage in chicken fin soup:

The baby cabbage must be steamed.

Oh, a little pepper · There is also chicken powder. Salt. Add some sesame oil from the pot··· Don't put starch on it!! The starch that my friend said above is the cornstarch mixed with water!! Generally, we don't add soup to the soup·· Will make the soup sticky·· Add only when making soup!!

Vegetarian soup must be thickened, you can use general starch, and put pepper in the soup early, put salt and chicken essence when it is about to be cooked, and you can order some sesame oil when you get out of the pot, try it!

1. Boil the meat in cold water, bring to a boil over high heat, simmer for 3 hours, and finally add salt. In order to ripen quickly, you can add tea bags. Seasoning is a secret ingredient, and many merchants add illegal items.

2. Cut it with beef bones, pass the water, the water should be too thorough, put enough water in the stainless steel bucket, add old ginger, boil it over high heat and then turn to a simmer to boil it slowly, so that the soup is viscous and original.

Fish soup] First of all, after washing the fish, do not add salt. This is because if salt is put too early, the protein in the fish will solidify, and the fish soup will not be milky white.

Secondly, after the fish is fried, do not add cold water, but add boiling water to stew. This is because fish tend to segregate proteins when the heat is high, and if cold water is used to cool down, the resulting fish soup will only be a clear soup.

Chicken Soup] First of all, you can't use a pressure cooker, because the high pressure in the pressure cooker will soften the bones together and melt them together! It doesn't work. You have to use a normal and ordinary pot, the bigger the better(put a grate at the bottom of the pot, preferably bamboo, to prevent the chicken from sticking to the pot after simmering for a long time).

Put enough water in the pot and cover the pot, boil on high heat for half an hour, medium heat for 4 to 5 hours, and then have a low heat to slowly lean into the chicken bones separated! This is the real chicken completely melted!!

Must Read!! Finished product status: At that time, the chicken seemed to be in the milky white soup, and the chicken that could be seen was very thin and fine! It looks very tempting!!

Note: When cooking soup, don't add anything or seasonings to it! Otherwise, it will greatly reduce the taste and texture of the soup! When it's time to eat, just add the seasoning and turn on the pot (remove the taste of the raw seasoning)!

Addendum: Remember, no matter what you boil, remember or absolutely, don't add water halfway, if it really doesn't work, you must add boiling water. Add as few times as possible!

Note: Adding water (cool) will make the meat "reborn"! Never cooked! Even if it can be cooked, it will take at least 2 to 3 generations of the original one! And the texture and taste are greatly reduced! Avoid.