Can I still use the moldy white spots found on the surface of the old soup?

*The old soup can be used after the moldy white spots are found on the surface**. This may be the result of the condensation of water vapor on the surface of the old soup due to the condensation of mold, rather than the growth of microorganisms. You can bring the old soup to a boil, use a spoon to skim off the foam and white spots floating on the top layer, then boil again and keep it boiling for 2-3 minutes, after cooling, skim off the foam on the surface, and the old soup can be used again.

Explain the use of braised soup from two aspects: the list of ingredients and the production steps**:

1.Ingredient list:

Meat (e.g. chicken, pork, beef, etc.);

seafood (e.g. shrimp, crab, etc.);

vegetables (e.g. tofu, mushrooms, potatoes, etc.);

spices (e.g. star anise, peppercorns, cinnamon, etc.);

Seasonings (e.g. dark soy sauce, light soy sauce, cooking wine, etc.).

2.Steps:

Blanch the meat to remove blood and impurities;

Put the blanched meat into a pot, add an appropriate amount of water, bring to a boil over high heat, and skim off the foam;

Add spices and seasonings, reduce heat and simmer for 1-2 hours until the meat is tender;

Cut the vegetables into sizes, add to the broth, and continue to simmer for 15-20 minutes;

Pour the broth into a container, skim off the oil and foam after it cools, store it in the refrigerator, and heat it the next time you use it.

It should be noted that the braised soup after use should be properly stored to avoid contamination and deterioration. If you find that the braised soup has a peculiar smell or turns sour, it should be treated in time to avoid affecting the taste and nutritional value of the ingredients.

The old soup has moldy white spots caused by miscellaneous fungus contamination, carefully scoop out the soup near the white spots and pour it out, and the remaining soup is heated and boiled for a few minutes. In the future, when you get the marinade from the soup, be sure to use clean chopsticks and spoons. In addition, it is best to pay attention to the environment in which the braised soup is preserved, and it is best not to have high temperature and humidity.

The old Tang found that the white rice could not be used at all on the surface and would be poisoned.

Regarding the question of whether the moldy white spots on the surface of the old soup can be used, it can be explained from two aspects: the list of ingredients and the production steps.

First of all, from the perspective of the ingredient list, the ingredients of braised soup usually include star anise, cinnamon, cumin, licorice, samani, gana, pepper, sand kernel, grass cardamom, grass fruit, cloves and other spices, as well as seasonings such as refined salt, monosodium glutamate and sugar color. The combination and configuration of these ingredients can effectively enhance the taste and flavor of braised pork. Among them, the stir-fry of sugar color needs to be stir-fried over low heat to avoid bitterness.

In addition, if you add tender sugar to the brine, you may no longer need to add licorice, but adding licorice can have the effect of harmonizing all flavors and improving freshness, so you can still consider adding it in moderation.

Secondly, from the perspective of production steps, the production of braised soup needs to pay attention to the following points:

1.When frying the sugar color, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2.Generally, tender sugar should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice.

However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness. Therefore, after adding sugar color, you can still consider adding a little sweet to the brine.

3.The boiling time of the braised broth is short, and the body acid dissolved into the braised broth is not completely volatilized, and it accumulates more and more over time, resulting in acidic fermentation, and there will be a faint sour smell floating out when the braised broth is burned. The temperature of the braised broth is too high, coupled with the humidity, and the bacteria multiply, especially the acetic acid bacillus and lactobacillus, multiply in a suitable growth environment, produce acid and gas, resulting in the braised broth being sour, and the braised broth has a sour taste when it is burned, and the braised broth bubbles white.

In general, if there are moldy white spots in the old soup, it may be due to the growth of bacteria. Such an old soup may have gone bad and is no longer fit for use. In order to prevent this from happening, the old soup needs to be filtered and disinfected regularly.

At the same time, when making braised soup, it is necessary to follow the above production steps and precautions to ensure the quality and safety of braised soup.