What are the particulars of making soup? What is the point of making soup?

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Making soup is something that many people love to do, not only to taste delicious soup, but also to provide the joy of life. However, many people have a lot of misunderstandings in the process of making soup.

Tools Raw materials.

Boil, water, salt.

Method steps.

1 6 step by step reading.

The first time you add water, you don't have to add water to the soup constantly. This will affect the taste of the soup. We should add a full amount at the beginning of the soup.

If there is really a lot less water and we have to add it, then choose hot water and avoid using cold water.

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When cooking the soup, it is not advisable to add salt too early, as adding salt will easily cause the aging of the meat and the color of the soup will be gray. We just need to add salt to taste when the soup is ready.

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Don't cook the soup for too long. Many people mistakenly believe that the length of time the soup is cooked determines the nutritional value of the soup. On the contrary, the longer the time, the more severe the nutrient loss.

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It is also a mistake to use high heat to simmer all the time, which will not only cause excessive evaporation of water, but also cause the taste of the meat inside to deteriorate. Preferably simmering.

When making soup, try to choose a clay pot or casserole, so that the soup is more delicious and its heat retention is better.

Salty and fresh, fragrant, light soup.

Soup making skills. 1. Choose a crockpot for cooking utensils.

The soup boiled in a crockpot is milky white in color, mellow in taste, and delicate in meat, which is superior to chicken soup cooked in pressure cooker and induction cooker in four aspects: color, taste, aroma, and meat quality.

Because the crockpot can transfer external heat energy to the raw materials inside in a balanced and long-lasting manner, so that the soup tastes fresher and mellow, and the raw materials are more crispy.

2. The amount of water added is 3 times the weight of the ingredients.

In general, the amount of water added when cooking soup should be at least 3 times the weight of the ingredients. If you do need to add water halfway through, it is better to use hot water rather than cold water, which will have the least impact on the flavor of the soup.

3. One kind of meat with 2 4 kinds of seasonings.

Generally speaking, one type of meat with 2 or 4 kinds of seasonings is perfect, for example, when making chicken soup, you only need to add ginger slices, bay leaves and Sichuan peppercorns. Too much seasoning and too miscellaneous may affect the flavor of the soup, which will affect the original umami of the soup and the original taste of the meat.

4. Bring to a boil on high heat and simmer slowly over low heat.

When making soup, you should first boil the soup over high heat and then switch to a simmer. This is because high heat can cause the meat to lose moisture too quickly, resulting in a poor taste. It is better to control the heat so that the soup boils slightly.

5. Do not exceed 2 hours.

Some people are afraid that the soup will not taste good if the time it takes to boil is too short. In fact, if you are making broth, the best time is half an hour to an hour, which can not only ensure the taste, but also ensure nutrition. Increasing the purine content in the soup for too long increases the risk of gout, and the nutrients in the food are slowly lost.

If it is a stewed bone broth or pig's trotter soup, the time can be appropriately extended, but not more than 3 hours.

6. Put salt at the end.

Some people think that adding salt early allows the salt to be completely "integrated" into the ingredients and soups, but this is a misconception. Salt should be added again when it is almost out of the pan. Putting salt too early will make the protein in the meat coagulate, which is not easy to dissolve, and will also make the soup dark and not concentrated enough.

Leaving the salt late does not affect the taste of the soup, but it will keep the meat tender.

7. Select Chinese herbal medicines according to physical fitness.

Different Chinese herbal medicines have different characteristics, and before making soup, it is necessary to be familiar with the cold, heat, warmth, and cold characteristics of Chinese medicine. For example, American ginseng is slightly cool, ginseng, angelica, and codonopsis are warm, and wolfberry is flat.

In addition, it is necessary to choose Chinese herbal medicines according to the individual's physical condition. For example, people who have too much cold body should choose Chinese medicinal materials such as angelica and codonopsis, but people with hot constitution may get angry after eating.

Guangdong's soup pays attention to old fire. Pay attention to the original taste, boil a pot of soup, in addition to the basic ingredients, only add salt, sometimes add a little ginger to remove the fish. In other places, this and that are added to the soup are added, and the taste of the original soup is completely lost.

The soup should be delicious, first, the ingredients must be fresh, and the soup should be soaked before boiling. Second, the Cantonese soup should take a long time, and you can't add water halfway. Slow boiling to make the old hot soup.

1.When you have a cold, it is not suitable to use soup as a tonic, and it is best not to take even mild American ginseng, because it is easy to aggravate cold symptoms.

2.These soups with therapeutic properties should be drunk frequently to be effective, 2-3 times a week.

3.You can also choose mild soup according to your personal physical condition, such as the body is hot, you can choose such as mung beans, kelp, winter melon, lotus seeds and other fire-clearing, moisturizing foods, the body is too cold, then you should choose ginseng as the soup.

4.When making soup in Cantonese style, the fire should not be too large, and the heat should be subject to the degree of boiling of the soup, if the soup is boiled, the protein molecules in the meat will be destroyed.

5.When boiling on low heat, you can't open the lid halfway, and you can't add water halfway, because the heated meat shrinks when cold, and the protein is not easy to dissolve, and the soup loses its original umami flavor, otherwise it will affect the taste of the soup.

6.When making soup with chicken, duck, pork ribs and other meats, the meat is first soaked in boiling water, and this process is called "water out" or "flying water", which not only removes blood and water, but also removes some fat to avoid being too fatty.

7.The technique of making fish soup is to fry the fish on both sides with oil, and the fish skin will be knotted, so that it is not easy to break and rot, and there will be no fishy smell.

8.When making soup, it is better to use cold water, because hot water will quickly solidify the protein, and it is not easy to release umami.

9.When making soup, avoid putting too many spices such as green onions, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself, and also avoid putting salt too early, because early salt can make the protein in the meat coagulated and not easy to dissolve, so that the soup is dark, the concentration is not enough, and the appearance is not beautiful.

10.It is advisable to choose a casserole with a delicate texture for soup cooking, as the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with the white inner wall is very easy to use, and the newly bought casserole is used to cook porridge for the first time or the bottom of the pot is oiled and left for a day before washing and boiling water.

After completing the boiling procedures, it will be used to make soup.

11.The nutrients in the soup are mainly amino acids, and if the heating time is too long, new substances will be produced, and the nutrition will be destroyed, generally the fish soup is about 1 hour, and the chicken soup and pork rib soup are about 3 hours, so it is not that the longer the boiling time, the better.

Chicken soup, pork rib soup, winter melon soup, etc. Pretend to be a brother.

1. Wash the winter melon with water, then drain the water and peel off the skin, and then slice it for later use.

2. Clean the coriander with water, and then put it on the cutting board and cut it into sections for later use.

3. Remove from the pot and pour in the appropriate amount of broth, then cover the lid and bring to a boil over high heat.

4. After the broth is boiled, pour it into the winter hall ridge melon, then add salt, pepper and wolfberry, stir well, and boil again.

5. After boiling, put it out in a clean and waterless container, then sprinkle with coriander and enjoy.

What soup is delicious and nutritious.

1. Bud rice basket and bone broth.

Prepare raw materials in advance:

Corn on the cob, carrots, pork ribs, dates, ginger slices.

Method: 1Cut the corn cob into sections, slice the carrots, chop the pork ribs, cut the ginger into slices, and wash the jujubes and set aside.

2.Remove the pork ribs from the blood and clean them, then take them out of the hot pot and wash them. Pour cold water into the hot pot, and pour as much cold water as you want to drink, but you have to bury some in advance.

3.It can be boiled, and after the water is boiled, put the bud rice segments, pork ribs, and ginger slices into it together, boil it over fire, and then change it to a simmer and boil it for 40 minutes. Carrots are very easy to cook, so it's like waiting for more than 10 minutes to put them down.

2. Kelp and tofu soup.

Prepare raw materials in advance:

Shredded kelp, water tofu, green onion and ginger, garlic, dried shrimp skin, five-spice powder.

Method: 1Wash or cut the shredded kelp, water tofu, green onion and ginger, garlic, dried shrimp skin, etc.

2.Take out the pot, wash it, put some oil, put the ginger, shallots, ginger and garlic down and fry it to make it fragrant, and then put the kelp shreds and water tofu down and fry it slightly. Add some water, put the five-spice powder and shrimp skin into it, put some salt and boil, turn off the heat and simmer for more than ten minutes.

Is it very simple?

Tips: The vitamins in the kelp silk and the protein in the water tofu are really a perfect match.

3. Bean sprouts and mushroom soup.

Prepare raw materials in advance:

Bean sprouts, mushrooms, enoki mushrooms, ginger slices.

Method: 1Wash the bean sprouts, mushrooms, enoki mushrooms and ginger slices or cut them to reserve.

2.First, put the ginger slices in the water and boil them, then put the mushrooms in and cover them until the water boils. Add enoki mushrooms and add bean sprouts after boiling a little, and after boiling until the water boils, you can add some of your favorite condiments to adjust the taste, and then turn off the heat.

4. Tomato and egg soup.

Prepare raw materials in advance:

Tomatoes, raw eggs, ginger slices.

Method: 1Wash and slice the tomatoes, wash and slice the ginger slices, and the raw eggs are not needed temporarily. Take out the pot, wash it, put it in cold water, turn on the heat and cook, and when the water is hot, put the tomatoes in the water.

2.Until the water boils, the raw eggs can be taken and immediately turned into the pot, so there is no need to mix them.

3.After boiling, turn off the heat until it simmers, cook lightly for more than ten minutes, put the cut ginger slices down, and wait another minute before you can turn off the heat.

Common soups include pork bone soup with apricot and watercress, pork bone soup with green carrot and dates, and pork bone soup with carrot and lotus root.

The soup is made mainly from pork bones, but also from local ingredients, and the head, neck and wings of the chicken and duck on hand, as well as seasonal vegetables, are boiled in a large pot. Common soups include pork bone soup with apricot and watercress, pork bone soup with green carrot and dates, and pork bone soup with carrot and lotus root.

Some of the soup made with corn, the taste is particularly good, and the nutritional value is relatively rich, I usually prefer to drink corn kernel soup, he is also the most common soup in our northeast, the production method is also very simple, first we clean the fresh corn, and then put it into the casserole, and then add some other condiments and spices to stew for about half an hour to drink.

1. Material selection: This is the key to making a good fresh 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, beef and mutton, 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.

2. Freshness: Freshness is not the traditional "meat eats fresh, fish eats and jumps" freshness. The umami refers to 3 hours and 5 hours after the fish, livestock and poultry are killed, at this time, the various enzymes of the fish, livestock or poultry meat decompose proteins and fats into amino acids and fatty acids that are easy for the human body to absorb, and the taste is also the best.

3. Cooking utensils: The best effect of making fresh soup is simmering in an aged crockpot. 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.

4. Heat: The key to simmering soup is to boil over 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.

5. Water distribution: 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.

6. Appropriate collocation: Many foods have a fixed collocation pattern, so that 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.

7. Fine operation: pay attention to the order of seasoning materials, especially pay attention to the salt should not be put first when boiling the soup, because salt has a penetrating effect, which will make the water in the raw materials discharged, the protein coagulated, and the umami is insufficient. Generally speaking, a temperature of 60 80 is easy to cause some vitamin destruction, and soup keeps the temperature of food at 85 100 for a long time.