What should I do if there is less water when boiling soup? There is less and less water during the s

It's best to add stock (chicken broth or bone broth), and if you don't have it, you have to add boiling water. To make a good soup, you must add enough water in advance, so that the soup will be fresh.

You have to think about this problem at the beginning, and add more at the beginning, according to the amount you want.

Don't make too much heat, simmer slowly, add more water when making soup, and turn to low heat when you boil until you almost want the amount, and concentrate is the essence.

Drink less and don't add water

It's useless to add water, it's better to drink boiled water.

White soup is generally made of meat and fishy raw materials, such as the crucian carp mentioned above, others similar to pork chops, oxtail bones, old hens, old geese, etc. are all used to make white soup are cooked over high heat, but crucian carp must first be fried in oil until the skin of the fish bubbles without breaking, and then add boiling water (this is the key), only when the fish soup comes out white will it be pure, and finally cooked over high heat! Soybean oil is usually added to restaurants, because soybean oil will make the soup white!

In addition, if you want to thicken the soup, you need to master the ratio of water and raw materials, if you add too much water, it will take a long time to thicken the soup, so the general ratio is best to be raw materials: water 1:2, if you want to add a little faster, you can choose to thicken, add a little water starch to help thicken!

But the taste will suffer!

If you don't understand anything, contact me!

More water, more oil.

Yes! What is evaporated during the soup is water and some low-boiling organic matter that is easily soluble in water. Adding water halfway can dilute the concentrated soup, increase and accelerate the decomposition of the substances in the soup, which is conducive to human absorption. That's how the soup stock in the restaurant is boiled.

An electric pressure cooker is available.

Cooking soup can control the time and temperature very well, and the water is not easy to lose, and it can also be used in an electric stew cup.

Water is the key to making soup, it is not only a medium for heat transfer, but also a solvent for food. The first mistake people tend to make when making soup is not enough water, which leads to adding water halfway through, which affects the flavor of the soup. 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.

Soup boiling time. Some people are afraid that the soup will not taste good if the time it takes to boil is too short. In fact, if the broth is not congruent, the best time is half an hour to an hour, which can not only ensure the taste, but also ensure the nutrition. Too long will increase the purines in the soup.

content, which in turn increases gout.

At the same time, the nutrients in the food will also be 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.

The above content reference: People's Daily Online-Too little water, add "ingredients" indiscriminately, have you been tricked by these misunderstandings about making soup?

In our soup, the bones of pigs, cows, sheep, chickens, ducks and fish are stewed for a long time to produce concentrated collagen essence, which is added to the soup soup with broth to make it more delicious and rich.

For a perfect pot of stock, it's not so casual and unruly to simmer. The boiling method pays attention to the rich materials, in addition to animal bones, you can also add a variety of auxiliary materials, the color and taste of the soup are no longer monotonous, rich and mellow.

The so-called boiling formula of soup stock is "no bone is not thick, no chicken is not fresh, no duck is not fragrant, no fish is not fresh, no belly is not white, no ginger is fishy, no salt is tasteless";

When cooking, use the right stock instead of plain water, which tastes more delicious; As the first of the eight major cuisines, Shandong cuisine pays attention to a "fresh".

Restaurants and noodle restaurants make good use of stock to make sure that no soup is a dish. Whether the noodles in the noodle restaurant are good or not depends on the broth. Japanese ramen is famous, and it is also all due to the thick high-altitude coarse soup.

Precautions for boiling broth——

Fishy smell of soup No matter what raw materials are used, they all have a fishy smell, so we first need to soak them in cold water and change the water several times. You can also use cooking wine, green onions, ginger and garlic to marinate in the stool stove to cover up its fishy smell.

The soup is not fresh Whether the soup is good or not must be related to the taste and umami. Before we add water to boil, we need to add enough water, it is forbidden to add water during boiling, and adding water will lose the original umami. If there is a real shortage of water, then you must add boiling water.