How can I make a beautiful soup, and what do I need to pay attention to if I want to make a pot of b

The soup is fresh, and it is best to use cold water to boil the soup. If you pour hot water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperatures, and the outer protein layer of the meat will immediately solidify, so that the inner and outer layers of protein cannot fully dissolve into the soup. Only by adding enough cold water at one time and slowly warming it can the protein fully dissolve into the soup and the soup will taste delicious.

In addition, do not put salt too early in the soup, salt will make the water contained in the meat run out quickly, and it will also speed up the coagulation of protein, affecting the umami of the soup; Soy sauce should not be added early, and condiments such as green onions, ginger and wine should not be put too much, otherwise it will affect the umami of the soup itself. If the soup becomes clear, if you want the soup to be clear and not turbid, you must burn it over a slight fire so that the soup is only boiling and not boiling. Because of the big boiling, the protein molecules in the soup will coagulate into many white particles, and the soup will naturally be cloudy.

In the case of no fresh soup, to make the soup thicker, one is to hook a thin thick potato in the soup to increase the thickness; The second is to add oil to mix the oil with the soup to form a turbidity. The method is to heat the oil first, wash down the soup, cover the pot tightly and burn it with a strong fire, and after a while, the soup will become thicker. When the soup becomes lighter, if you sew flour or rice into a small cloth bag and put it in the soup and cook it together, the salt will be absorbed and the soup will naturally become light.

You can also add a washed raw potato and cook for 5 minutes to make the soup lighter. In this case, a small amount of seaweed can be roasted on the fire and then sprinkled into the soup to remove the oiliness. The soup becomes beautiful, buy 50 100 grams of slightly fatter pork (minced meat is also available).

Cut the pork into slices or cubes, then heat the iron pan, heat the pork or pork filling, and immediately pour the boiling water into the pot. The pot will make a frying sound and make a big splash, and after boiling for a while, a pot of milky white "dashi" will come out. Then add vegetables and seasonings according to your preferences, such as making tofu and cabbage pot, you can put the tofu and seasonings in, cover and stew for about ten minutes, and then put in the cabbage, when the pot is boiling, you can get out of the pot and eat.

In our daily life, there are many housewives who like to make soup for their children, because most people think that the nutritional value of soup is very high, and drinking pork rib soup for a long time can make the child's body healthier and taller. So, how do you cook a nutritious and delicious pork rib soup at home?

First of all, we need to pay more attention to the selection of ingredients, we must choose relatively fresh meat, or the bones must be soaked in cold water for about ten minutes after buying, so that the meat can become more elastic and firm. After that, the cleaned bones or pieces of meat are boiled in a pot under cold water, and various seasonings such as green onions, ginger, garlic, and cooking wine are added to the pot, and the scum on the water is skimmed off, which will help remove the blood and make the meat taste less fishy.

Secondly, after the ingredients are processed, the ribs are placed in the pressure cooker, and then a large amount of water is placed in the pressure cooker until the ribs are submerged by about 5 to 8 centimeters. Adding corn, carrots or duandui to the water is a nourishing side dish such as yam. If you don't have a pressure cooker, you can also use a rice cooker instead, because the mechanism of a pressure cooker and a rice cooker is exactly the same, which is to increase the temperature of the water by increasing the pressure, so as to make the soup taste more delicious.

Simmer in a pressure cooker or rice cooker for about 30 to 40 minutes to make a very delicious pork rib soup.

Many people think that after this step, they will be able to completely end, but it is not. The last step is to take out the soup from the pressure cooker or rice cooker, put it in a small crockpot, and then put the small crockpot on low heat for about 20 minutes, so that the flavor of the ingredients can be more fully stimulated and integrated. In this way, you can cook a very delicious pork rib soup, and the nutritional value is very high, which is very suitable for the elderly and children in the family.

To buy fresh ingredients auspicious hail, it is best to choose an aged crockpot, the heat should be appropriate when cooking, and the water should be blanched before cooking the soup.

When making soup, you must pay attention to the heat problem, you must use low heat, you must not use high heat, you must also pay attention to the proportion of ingredients, and do not put too much. And you should also pay attention to the time issue, don't boil for too long, but I think the most important thing is to watch the soup when you are cooking, so as not to let the soup overflow.

If you want to make a pot of beautiful soup in the first high building at home, you must first decide what soup to make, and then buy the ingredients back to make the soup.

How to make soup The first point: to understand the medicinal properties.

For example, the purpose of making chicken soup is to strengthen the stomach and eliminate food, so add nutmeg, sand kernels, bay leaves, and angelica. In order to replenish the kidney and strengthen the yang, add yam meat, danpi, zexiao, yam, rehmannia and poria cocos. In order to nourish the yin of women, they increased the ...... of jujube, astragalus, angelica, and wolfberryAnd so on.

How to make soup The second point: to be meaty.

The soup is generally meat-based. For example, black chicken, yellow chicken, fish, pork ribs, keel, pig's feet, mutton, beef bone marrow, oxtail, dog neck, sheep backbone, etc., the meat is different, some hair, some sour, some hot, some warm, the treatment before the pot is different, the heat is also different after the pot, and the minimum time required is also different.

How to make soup The third point: to the accessories.

The auxiliary ingredients for the standing soup include overlord flower, moldy dried vegetables, sea rice, peanuts, wolfberry, American ginseng, grass ginseng, white fungus, fungus, jujube, star anise, cinnamon, cumin, nutmeg, grass fruit, tangerine peel, dried squid, perilla leaves, etc., and so on.

How to make soup Point 4: Side dishes.

When making soup, it is rare to only drink soup to solve a meal, and eat other dishes, but some will restrain each other and affect the performance of the soup. For example, if you eat mutton soup, you should not eat leeks together; Eat pig's knuckle soup, not to eat Songhua eggs and crabs, etc.

How to make soup Point 5: Fill the pot.

Under normal circumstances, the ratio of water to soup is about 1:3-1:4, add salt, add baking soda (only acidic soup needs to be added), etc., boil to remove foam, and simmer until about half of the soup is about 3 4.

How to make soup Point 6: Put it in a bowl.

According to different soup properties, some soup before meat, some soup and ingredients eat together, some ingredients before soup, and some drink soup discarded materials, which meet the requirements to maximize the effect, otherwise it will affect the acceptance effect.

In the soup making operation, pay attention to the order of seasonings. Moreover, the ratio of water to soup is generally 1 is optimal, because the amount of water added is too small, and the raw materials cannot be completely submerged, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in the soup will decrease after dilution.

Experts remind that prolonged heating can destroy the vitamins in claypot dishes; When heated, the optimal nutritional peaks of the three soups can be obtained, and the ratio of energy consumption and nutritional value is better.

In addition, we must pay attention when making soup:

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

2. The soup with therapeutic effect should be drunk often to work, 2-3 times a week is appropriate.

3. When making soup, avoid putting too many spices such as green onions, ginger, cooking wine, etc., so as not to affect the original taste of the soup itself, and 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.

4. When making soup, the fire should not be too large, the heat is subject to the boiling degree of the soup, if the soup is boiled, the protein molecules in the meat will be turbid due to the intense movement.

5. When making soup, it is better to cut the ingredients in cold water, because hot water will quickly solidify the protein and it is not easy to release umami.

When making fish soup, boil the water first and then put the fish, the fish soup will taste more delicious. If you add a few drops of milk or put an appropriate amount of beer, the fish soup will be white in color, the fish meat will be tender, and the taste will be particularly good.

When boiling the broth, boil the water before putting the meat, so that the texture does not feel so fatty when eating. If you put the meat in cold water first, boil the pot and simmer slowly, the nutrients in the meat will enter the soup, and the soup will taste very fresh.

When making vegetable soup, boil the water first and then put the vegetables, which can preserve the nutrients in the dishes, and thicken with an appropriate amount of water starch when making soup, which can reduce the reduction of vitamins in the soup.

Ingredients: 500 grams of pork ribs (small chops are preferred), 2-3 sections of long lotus root, 3-5 sections of green onions, a few ginger slices, 2 small peppers, salt, monosodium glutamate, chicken essence, fennel, peppercorns.

Procedure: Cut the lotus root into wedge-shaped pieces, boil a pot of boiling water, and pour half of it into another pot. Put the lotus root cubes in one of the pots and cook over medium heat.

Put fresh pork ribs in another pot, simmer on high heat for 3 minutes, pour out the oil and water, then put the white pork ribs into the pot with lotus root, add ginger slices and green onion at the same time, cover and cook over high heat.

Stewed pork ribs with winter melon.

Ingredients: 500 grams of pork ribs, 500 grams of winter melon, 1 piece of ginger, 1 large ingredient, appropriate amount of salt, pepper and monosodium glutamate.

Production process: 1. Chop the ribs into small pieces, wash and drain the water; Peel the winter melon and cut it into pieces; Ginger is broken. 2. Blanch the ribs in a pot of boiling water for 5 minutes, remove them and wash them with water. 3. Bring the pork ribs, ginger, ingredients and an appropriate amount of water to a boil over a high fire, then simmer over low heat for about 60 minutes, add winter melon and stew for about 20 minutes, remove the ginger pieces and ingredients, and then add salt, pepper and monosodium glutamate.

1. The ingredients for making soup must be fresh. One of the characteristics of soup is to magnify the characteristics of the ingredients, so no matter what ingredients are used to make the soup, ensuring the freshness of the ingredients is to ensure that the soup is okay.

2. The water in the pot should be in place at one time. Water should not be added during the soup making process, otherwise the soup will be "soulless".

3. Salt must be put last. When the soup is cooked, add salt, and then turn off the heat after a little cooking, so that the soup is bright and fragrant, which is also to prevent the premature coagulation of the protein and affect the dissolution of flavored substances.

4. Don't put MSG again. Any soup, when cooked in place, has the fresh aroma of the natural fusion of ingredients, and there is no need for superfluous things such as monosodium glutamate or chicken essence to endanger our health.

5. Put vegetables 10-20 minutes before cooking. Crucian carp and radish soup, pork ribs and winter melon, most of the vegetables only need to be boiled in the broth and then put in the pot for ten or twenty minutes, when the taste of vegetables is the most delicious. It's hard to put it into a pot early, and it's uncomfortable to look at, that's not what we did.

The stems of some vegetables do not have a sweet taste until they are translucent, such as Chinese cabbage, and such ingredients should be put into the pot earlier.

6. If there is meat, it must be blanched. Whether it is pork ribs, mutton, chicken, or duck, it must be blanched and boiled, and the truth does not need to be talked about anymore. Just remember that if there is blanched meat, you can't use cold water in the pot, you have to change the boiling water.

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Ingredients that are rich in aroma but not resistant to cooking can be heated in water; As for the slow cooker or pressure cooker for meat, I personally think that if the focus is on the taste of the meat, the pressure cooker is more appropriate, and if the focus is on the richness of the soup, it is recommended to use a slow cooker.

Bring to a boil over a warm fire. The old fire soup is to use good ingredients and use a good pot, and the main thing is to boil for a long time.

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