How to make braised soup taste stronger?

How to make braised soup taste stronger? If you want the braised soup to have a strong taste, or the more times the braised soup is used, the soup will be thicker, and the braised soup used every time you make braised vegetables should be preserved, and the more times you brine the more you will naturally retain the braised soup, the better the taste.

Talk about how to preserve the braised soup every time you finish marinating, there are certain impurities in the braised soup left after each marinade, so you should use gauze to filter the impurities in the soup, and then boil the soup, and put it in the refrigerator after natural cooling.

Ingredients for the soup: star anise, cinnamon, cumin, samani, grass fruit, bay leaf, licorice, Sichuan pepper, cloves, ginger, green onion, shallot, light soy sauce, dark soy sauce, salt, chicken essence, rock sugar.

According to the marinade ingredients: cinnamon, ginger, grass fruit, fennel, angelica, cloves, pepper, sand kernels, cumin, tangerine peel, cardamom, pepper. Add a little carrot, celery, and coriander, and it will be a little better.

If you want to make a braised soup with a strong flavor, don't skimp on the use of sauces. As long as you put in enough sauce, as well as green onion and ginger, you can really release the aroma of the braised soup.

If you want the braised soup to have a strong taste, it is best to have an old braised soup that has been inherited for many years, if you don't have it, choose good ingredients to boil the braised soup, such as pork bones, old hens, old ducks, etc., and then add a little pork rib powder, sugar and chicken essence and other seasonings.

The taste of braised pork is good, most of the braised soup plays a key role, it not only removes the fishy smell in the braised meat ingredients, but also gives it a delicious and aromatic compound taste, and it is not denied that a thick braised soup is the soul of braised meat. Boil the broth, add 15 kilograms of water to the pot, take 3 kilograms of pork stick bones, put an old hen into the pot and add ginger, green onions, cooking wine, 500 grams of salt, turn to low heat and boil slowly for about two hours.

Another meaning of having bones is that you should often marinate some bone-in things in the brine, not just braised meat, but also pay attention to braised meat with big bones, such as elbows, pork ribs, etc., so as to maintain the mellow flavor of the brine. The master of the braised meat shop does this, but we can't do it so complicated at home, so I suggest just blanching the pork bones and then boiling and stewing. Knock out the pork bones, put water in the pot, increase the ginger and green onion knots, drop two drops of edible vinegar, add salt, and boil over medium and high heat for 40 minutes.

<> making braised vegetables is mainly to master how to make brine with rich soup. I've come up with this after a lot of thinking, and I'm going to share how I make delicious braised vegetables. There are a lot of tips when making braised vegetables, in fact, everyone knows that braised soup is the key to deciding whether braised vegetables are good or not.

However, how to prepare the braised soup well is a problem that many people will encounter in the process of braised vegetables, and many people often have deviations in the process of making braised soup. There is also the need to add wine to the brine to enhance the smell of meat, usually add a high degree of liquor as well, but also pay attention to the proportion of the material and the brine that needs to be browned, generally the brine is the best material over the material, too much brine material is too little brine out is also a weak effect.

Boil and beat to remove the foam, add green onion and ginger, salt, cooking wine, marinade packet, stir-fry into the sugar color, (add some dark soy sauce for the first time), and the next few times you can directly add the sugar color, no need for dark soy sauce. Second, the storage of brine, every day to boil it, and then cover it with a ventilated lid, so use gauze to filter the impurities in the soup, and then boil the soup, to be naturally cooled and put in the refrigerator for preservation, if not used for a long time, use a sealed bag to refrigerate preservation.

First of all, we must take a long time to make the soup more flavorful, and the longer it is cooked, the more flavorful it is, and it is inseparable from the embellishment of the flavoring agent. After a long time, the natural taste will be heavy.

See if you like spicy marinade or white marinade, if spicy marinade, it will taste stronger, put a lot of materials, generally it is made of star anise, cumin, ginger and so on, these raw materials are made, when making marinated soup, you should pay attention to the longer the time, the better the marinade, some famous marinated soup even has a few years, as long as you master the heat and ingredients, the taste will be very delicious.

The specific method is to add a little more ingredients to the marinade and a little less to the soup, so that the flavor of the boil is particularly strong.

1. When hanging the broth, it must be hoisted over low heat for more than six hours. When all the ingredients are soft and rotten, then change to medium and high heat, make the soup for more than half an hour, and then filter it when the soup turns white to form a broth.

2. In order to have more brine in the first pot, more fat should be put in the broth, such as chicken fat or pork belly, so that the brine formed in the later stage is easier to fuse than simple frying oil and brine.

3. When blanching ingredients with strong odor, the time can be appropriately extended, and ginger slices and cooking wine can be added to assist in removing the fishy odor.

4. Colored materials such as red yeast rice and yellow gardenia should not be put directly into the brine, because it is not easy to grasp the color, and secondly, the peculiar smell of these two materials is relatively large, and it is easy to affect the taste of the marinated soup when put directly into it. It can be used when boiling water or when blanching.

5. The foam on the wall of the barrel should also be wiped off with a paper towel in time, otherwise it will also affect the taste of the braised soup.

6. The total amount of spices does not need too much, a good braised meat, should not smell the obvious medicinal smell, the spices are only to assist in the fragrance, the amount of spices is too much, will suppress the strong fragrance of the braised soup itself. Of course, before using the spices, soak them in warm water for about 10 minutes in advance to remove some of their own odors and dust impurities.

7. Normal boiling, brine is generally not easy to break, do not need to boil so many times a day, but after boiling the pot in summer, put it in a cool and ventilated place to preserve, it is best to have a gap at the bottom of the barrel, which is more conducive to the dissipation of heat.

How to make lo-mei soup? Add shallots and coriander, fennel leaves, star anise, cinnamon, and Sichuan peppercorns to the pot, remove the dregs after frying until fragrant, prepare pepper, black sesame salt, stir well, and put them in the jar.

Cumin, star anise, cinnamon, grass fruit, cloves, bay leaves.

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The practice of old halogen.

Production guidance. 1.The container of the braised soup should be clean, and the taste of a pot of braised soup soaked in food for 5 times in a row has been weakened, and it must be remixed with the above ingredients to boil;

2.After the marinade is prepared, it should be kept clean frequently, such as degreasing, filtering, cooking and cooling, etc.;

3.When storing, do not shake the container, let alone add cold water.

1: Spices: Sichuan pepper, star anise, cinnamon, bay leaves, dried chili peppers, rock sugar (all materials that are easy to buy in supermarkets);

Precautions:1. Among them, cinnamon bark should not be used, the two look the same, but the use is not the same;

2。Be sure to use rock sugar instead of any other sugar, in order to make the meat look bright and beautiful, and also to make the lo-mei taste better.

Nowadays, supermarkets sell braised soup, you can cook meat with the ingredients first, add some soy sauce and salt. You can cook a braised soup. In the future, you can use this soup every time to marinate, and the longer the soup lasts, the more fragrant it will be.

A versatile marinade material: A: 50 ml of rice wine, 2 small pieces of green onions, 1 piece of ginger, 20 grams of rock sugar, 30 ml of dark soy sauce B:

3 star anise, 2 nutmeg, 1 cinnamon, 1 cumin, 2 grass fruits, 2 dried chili peppers, 1 pepper, 3 bay leaves, 1 tangerine peel, 3 licorice tablets, 3 shannafer 3 Method: 1. Put material B in a basket and clean it, drain the water, put it into a cotton bag or tea bag and tie it tightly, if there is no cotton belt for a special packing bag, you can wrap it with gauze and tie it tightly 2. Put all the wrapped material B and material A into the casserole, add 1000 ml of water 3, After the fire boils, turn to a simmer and boil for about half an hour to become the basic marinade.