What kind of ingredients can be put in the home cooked soup to praise the delicious taste?

Stewed raw fish soup with lean apple removes dark circles, and can also replenish the heart, nourish qi, nourish the skin, and rejuvenate the skin. Preparation: an apple, a raw fish (about a catty) about two taels of lean meat, five or six pitted red dates Method:

Wash the apples, cut the skin and remove the heart; Cut the raw fish and wash it (ask someone to kill it for you at the supermarket); Lean meat and red dates are washed separately with water. Put all the ingredients into the soup pot, add an appropriate amount of water, cover it, and let it cook for three hours to taste. It's sweet, but it's a little fishy, but it's delicious.

Whitening and freckle removal soup [Ingredients]: 5 yuan of mung beans, 5 yuan of red adzuki beans (red beans), 5 yuan of lily [Method] 1Wash the mung beans, red adzuki beans and lilies, and soak them in an appropriate amount of water for half an hour.

2.After boiling over high heat, switch to low heat and cook until the beans are cooked. 3.

Season with salt or sugar to taste, depending on your preference. 【Efficacy】 Emollient and freckle mung beans contain starch, fat, protein, calcium, phosphorus, iron, vitamins (A, B1, B2), phospholipids, etc., which have the effects of clearing heat and detoxifying, diuresis and swelling, and removing facial spots; Red adzuki beans (red beans) contain starch, fat, protein, calcium, phosphorus, iron, vitamins (B1, B2), plant saponins, etc., which can reduce swelling, detoxify and drain pus, clear away heat and dampness, and benefit blood vessels; Lily contains nutrients needed by the human body, such as starch, fat, protein and a variety of vitamins, which can clear the heart and calm the nerves, moisturize the lungs, qi and blood, and can nourish, moisturize and beautify the skin. Among them, the vitamins contained in mung bean and lily can reduce melanin and have a bleaching effect.

Put a few drops of vinegar, it has the effect of removing the smell and improving the freshness, but don't put too much, it's a few drops Try it, maybe it will surprise you! ~

The blood water soaked in the bones can be boiled in the pot first, the floating foam is discarded to make it the original soup, and then it is boiled and then mixed with ingredients and bones to stew, which can make the soup have a strong umami.

Bone broth is best stewed with cold water. Because there is always a little bit of meat on the bones of the general meat, if you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, and the outer protein of the meat will immediately solidify, so that the protein in the inner layer can not be fully dissolved into the soup.

In addition, add a little vinegar after the water is boiled to dissolve the phosphorus and calcium in the bones in the soup, so that the stewed soup is not only delicious, but also easy to absorb in the stomach. At the same time, don't put salt in the stew too early. Because salt can make the moisture contained in the meat run out quickly, it will speed up the coagulation of proteins and affect the umami of the soup.

5. How to make delicious vegetable soup and broth?

Fresh and tender vegetables should be selected for vegetable soup, and the water should be boiled before the pot can keep the taste of the vegetables fresh, the color is good, and the nutrient loss is less; To make broth, the meat slices should be boiled in a pot under cold water, and then simmered to make the nutrients in the meat fully dissolved and the soup will taste more delicious.

The most important thing in making soup is the original flavor, don't add condiments at will. Take the broth as an example, before making the soup, it is best to boil the meat in boiling water to remove the smell of the meat, simmer in the pot at the bottom, and after the soup is stewed, then add salt, ginger, green onions and other items, and add green vegetables to polish, and finally add coriander and the like when out of the pot to keep the taste fresh.

They say it's too troublesome, and you have time to buy this and that, and the soup is ready, so you go straight to the supermarket and buy the ingredients for the soup, and just add it according to the instructions for making the soup.

Simple! Know!

First note: choose the ingredients you want to cook in the bone broth pot.

It is best to choose an authentic crockpot After boiling the soup, simmer it slowly over low heat until the ingredients are cooked and rotten, and the seasoning depends on personal preference.

The soup is guaranteed to be delicious and not too complicated.

How to make a delicious and nutritious soup?

I believe everyone knows that Guangdong's old fire soup is just enough to be hot. There's a jargon called"Three pots and four stews"That is, the soup needs to be boiled for 3 hours, and the stewed soup must be stewed for more than 4 hours before the flavor comes out. I believe that most restaurants still make soup now.

Four or five hours or even more than ten hours. Of course, the soup stewed in this way tastes very delicious, but the nutrients of the food ingredients are lost, so here are a few tips to pay attention to.

1.To boil meat, the bones should fly away the blood first, that is, boil a pot of warm water, put the meat and bones into the boil until they foam. Then take out the meat and bones and rinse them with cold water. Take another pot of water and make the soup again.

2.To cook fish, fry the fish in a small amount of oil until fragrant, then cook in a pot under cold water. The fish soup made in this way is delicious and has no fishy smell, and the soup is milky white. The fish can be packed in a special yarn bag for fish claypot and then put into the soup pot.

3.Ingredients for soup: ginger, no more than one or two slices.

Because of the meat, the fish has a fishy smell, and you can put ginger slices to get rid of the fishy and cold. Note: Too much ginger is a pot of ginger flavor.

Another ingredient: dates (attached a picture below) Cantonese people are indispensable ingredients for soup, which can add some natural sweetness and nutrition to the soup, and the soup does not need to put MSG, that is, it has a fresh and sweet taste.

4.The ingredients for soup must be pot under cold water, and cold water should not be added halfway when making soup, because the heated meat shrinks when cold, and the protein is not easy to dissolve, and the soup loses its original fresh flavor. At the same time, it is also avoided to put salt early, because early salt can coagulate the protein in the meat, so that the soup is dark and the concentration is not enough.

5.The ingredients should be sufficient, and the water should be appropriate: some people's soup is always not delicious, because there is very little under the material, and the water is a big pot, and the soup is still clear and tasteless. Therefore, it is important to note that the water should not be too much, usually 2 to 2 times the water of the ingredients.

5.The heat of the soup should not be too long: it is usually controlled to about 1 and a half hours.

After boiling over high heat, do not immediately turn to low heat, but turn to medium heat and cook for 20 minutes, then turn to medium-low heat and cook for 1 hour. Some students later turned to a very small fire, and the soup did not change color after boiling for a long time.

6.How to judge whether the soup is cooked well: Usually when cooking meat and bones, you can insert the meat with chopsticks, and it can be easily inserted. After the soup is cooked, the color of the soup will turn from clear to turbid, and slightly white.

1. Blanch the boiling water before stewing, remove the blood of the chicken, pick it up and then put it in the stew pot, the stewed chicken soup is fresh but not turbid, not fishy, and the taste is very pure. This method can also be used for duck stew.

2. Add one to two drops of soy sauce to the soup to make the soup more delicious.

3. If you use a small stew pot, when submerging the chicken, wrap the chicken in a thin layer of egg juice, put it in the cup, then slowly pour water, cover and put it in the pot to steam. The chicken wrapped in egg sauce is tender and sweet, and the soup is light and delicious.

Blanch the bones with hot water, that is, clean, and then put them in a pot of cold water to boil over high heat, and simmer over low heat. Plenty of water. Stew for three to four hours, the longer the better, without adding any seasoning, after boiling, (milky white) put chopped green onions, shredded ginger, salt in the soup bowl, the original taste, very delicious, after cooling, boil the second time, the third time, the soup will be more milky, and the bones can be discarded after three times.

In this way, the nutrients and bone glue in the basic sauce bones are boiled out.

The bone broth pays attention to fragrant, take the barrel bones with bone marrow, it is best to have a little meat on it, split the middle with an axe and it is best not to break it, add the ginger and shallots to the fish, cooking wine, add a trace of rice vinegar, boil slowly with low heat, the time should be long, the bones are boiled soft, the tissue and the soup are integrated, according to the different tastes of the north and south, you can choose to add such as ginseng, bay leaves, grass fruits, etc

Ingredients: 1 white radish, 1 kg of pork bones, 2 slices of ginger, 2 dates, 1Wash the pork bones after flying water.

2.Peel the white radish and cut into large pieces.

3.Put all the ingredients into the pot together, turn to low heat after boiling, and simmer for 1 and a half hours 4After turning off the heat, add salt to taste.

Cooking black chicken soup can make it more delicious by cooking it in the following way:

Ingredients: 1 black-bone chicken, appropriate amount of salt, 2 green onions, 1 small piece of ginger, appropriate amount of cooking wineMethod: 1Wash the black chicken, slice the ginger, and cut off the green onion.

2.Blanch the black chicken in boiling water to remove the blood.

3.Put the blanched black chicken, cooking wine, green onions, and ginger into a casserole, boil over high heat, change to low heat and simmer for 2 hours, and add refined salt. (If you like to put chicken essence, you can put some appropriately, I didn't send it).

Three key points to make black chicken soup taste more delicious::

1. It cannot be burned in a stir-fry pot, and the stewed chicken soup must be a casserole;

2. When stewing soup, it should be changed to low heat after boiling, add enough water at one time, and never open the pot to add water in the middle, especially in the ten minutes before boiling, if the lid is opened, it will run out;

3. Blanch the meat in boiling water when flying water, and stew in cold water when stewing soup, as the water temperature slowly rises, the raw materials will fully release nutrients and fragrance. The ingredients in the pot at the same temperature as the water can be boiled more deliciously.

The other restaurants you mentioned use flavors, and the real delicious soup depends on the quality of the materials, the production method and the control of the heat, all of which must have a good grasp of the scale! Some people say that adding Chinese medicine, I personally think that it is just the fragrance of Chinese medicine, not the fragrance of the material itself!