The real stock
for your family learn to make real stock it.
raise a good family, the stomach, the whole family are happy and healthy. Some trick
soup must learn Oh!
a, chicken, duck, pork and other meat soup, the first in boiling water, boil for a short bit of meat, a process called
part of the fat, to avoid too fatty. 1, the pot can not use the water method of soup, and fried on both sides must first look at the fish oil, skin fixed knot, not crumbly rotten, and does not have smell. Better under cold water feed, water will rapidly solidified protein, the flavor is not easy.
2, soup casserole to select the appropriate texture and delicate, but the poor quality of the enamel casserole contains a small amount of lead, dissolved easily when cooking acidic foods out, harmful to health. Wall of white ceramic pot is useful.
3, lean meat soup, the meat is more rough. Can choose semi-fat semi-lean meat, but the pig foreleg of lean meat, stew pot, after many hours of edible meat is still tender.
4, the soup to come up with milk, oil and water mix to the milk effect. Done when the first use of fire to boil the broth, then low heat cooking, and then changed the fire. When the first fish soup made with fried thoroughly, then add boiling water, with the fire. Also note that the first to add a little water to the middle and then pay, soup to vent.
5, soup is best not to put spices, that most northerners soup to add flavor, such as onions, ginger, pepper, aniseed, MSG, cooking wine and the like, in fact, the experience from the Cantonese soup view, pay attention to authentic soup, the spices need not be. If necessary, a ginger enough. Salt should be the last increase, because salt can make protein coagulation, impede the spread of flavor components.
6, soup time not too long, the soup of nutrients mainly amino acids, the heating time is too long, will produce new substances, nutrition, and they were destroyed, usually about 1 hour soup, chicken, pork ribs soup about 3 hours to suffice.
7, to let the soup is not greasy, can turn off after a good Tang Bao, and after cooling, the oil floating in the soup, or frozen in soup, soup with a spoon to remove, and then roll Tang Bao.
8, before meals, drink soup, can promote the secretion of gastric juice to help digestion and absorption, but people should be superficial gastritis after dinner drink, so as not to aggravate symptoms.
9, many people think that soup in the soup of nutrients are concentrated, so a good pot of soup on the soup just for the meat to abandon the inside do not, in fact, no matter how long the soup, the nutrition of meat can not be completely dissolved in the soup, so even after eating soup the right amount of meat, the meat to soup pot over material torn out in order to soy sauce, onion ginger silk, chili dip with fresh tune into , the entrance is very delicious.
two different soups have different effects, as described below;
(1) anti-aging soup: soup of the special nutrients and collagen protein to promote micro-circulation, 50-59 This decade is the age of the microcirculation of human decline from prosperity to the transition period, bone aging fast, drink soup bones can often be difficult to achieve the efficacy of drugs received.
(2) Anti-asthma soup: soup contains a special fatty acids, it has anti-inflammatory effect, can the treatment of pulmonary respiratory inflammation, prevent asthma attacks, asthma in children is most effective.
(3) soup fouling: a variety of fresh vegetables rich in alkaline elements, which dissolve in the soup can enter the body through the digestive fluids in the environment of a normal alkaline state is conducive to people the body re-dissolved contaminants or toxic substances, excreted with the urine.
(4) anti-cold chicken soup: chicken soup chicken soup in particular is the mother of a special nutrient, can speed up the throat and bronchial membranes of the blood circulation, enhance mucus secretion, the timely removal of respiratory viruses, ease coughing, pharyngeal dry, sore throat and other symptoms.
(5, cold seaweed soup: kelp contains a lot of iodine and iodine helps the synthesis of four-gland hormones.
cutting the best time:
soup in cold water when material is better nowadays, due to the rapid solidification of hot water will make the protein, a flavor
three easy meat dish, soup pot of good soup approach
The key to have a good soup, the image point that the soup is like soup of the soul. say this soup in the soup evident how much time has played a key role.
Here are several common bone Tang Tang the end of the production method:
1, pig soup:
pig stock production method,
christian louboutin uk, stick pig bone, spine clean cut large, into the soup pot boil the blood boiling water to taste, remove and put it into a pot of boiling water add a, add spring onion, Ginger a small fire burning cook 3 to 4 hours. pig stock system can be used to burn all kinds of soup ,
can also serve as the basis of taste for seasoning.
2, Chicken broth:
Making chicken broth, chicken clean aircraft, into the boiling pot boiled thoroughly into the soup pot, add the amount of water to boil, turn simmer 2 hours, plus a few pieces of ginger to taste fishy, to continue to cook when Weixiang Tangnong can skim the oil slick . chicken stock used for meat and vegetables soup can, according to personal taste, the soup can be put soup in the other head.
3, bone stock:
Making bone broth, cut the large piece of clean bone, boil a pot of boiling water into the soup to taste the blood, remove and put it into a pot of boiling water add a, add spring onion, Ginger stir boiling, turn a small fire to burn and cook for 4 to 5 hours. When a thick creamy white sauce on it. bone stock system can be used to burn all kinds of meat and vegetables soup, soup can also be based on the needs of with meat or offal of bovine animals, add orange peel, ginger boiled beef bone soup broth instead.
4, smoked bone soup:
smoked Making bone broth, take a small bone wash removed excess fat, cut into the oven, baked to brown, then baked in the bone into the boiling water pot, add bay leaves, thyme, cloves, orange peel and bring to boil , lower the fire to burn and cook for 3 to 4 hours, distance themselves from soup, you can look with gauze filter. smoked pot made of bone stock can be used to all kinds of soups, smoked bone has a unique focus of flavor.
5 , Rougu fragrant soup:
Rougu fragrant water production method, washed Rougu remove excess fat, add boiling water to the soup pot boil the blood taste, remove and put it into boiling water, add a boiling pot in 2 hours, add cloves, cinnamon, thyme, orange peel, cloves, cook tasty. Rougu fragrant water system can be used to burn all kinds of meat and vegetables soup, with a touch of spice and meaty bones of the strong smell.
master the above method of making some soup soup, soup can in the flexible use of time,
delicious pot of soup made of various materials was.
6, assorted fruit and vegetable soup:
Assorted fruit and vegetable production method of stock to individual preferences, all kinds of fruits and vegetables, in a blender in , plus the amount of water, whipped into a sauce, you can return to pot open. assorted variety of fruits and vegetables soup color changes, the ratio of the different fruits and vegetables, nutritious and cause loss of appetite for seafood, fruits and vegetables, boil boiling soup conditioning .
7, mushroom soup:
mushroom soup broth production methods, the pine mushroom, Cordyceps, Morchella, respectively, the dried porcini mushrooms Rinse with warm water, soaked until soft, wrap with gauze, into the soup pot, add water boil, turn slow fire burning cook 2 to 3 hours, you can turn off the heat. mushroom soup meat and vegetables can be used to make soups, as soup, delicious fruity strains, the general flavor of the seasoning flavor without the other.
8, mushroom soup:
; mushroom broth soup production methods, dried mushrooms, rinse with water, soaked until soft, remove stalks, washed, and then soaked in water for 50 minutes with gauze to filter water, or into the soup pot, add water boil. shiitake mushroom soup is mainly used flavor in soups, enriched, is generally not used alone, but adding accessories condiments for seasoning.
9, bonito soup stock:
dried fish Making soup broth, kelp washed into the pot soak for 20 minutes, the fire to boil, switch to gentle heat, add bonito flakes boiling, playing to the floating foam, remove from heat, filter out the soup can. bonito broth, the dried was named as a firewood, Japanese cuisine is a basic seasoning soup, widely used, can be used for a variety of soups.
control over the end of some flavor of Tang Tang production methods, the flexibility in the use of soup both mention fresh, enriched, both delicious and nutritious.
soup spices are numerous, but can not avoid random mix,
unknown or only taste confusion, taste have no way to talk about the unique delicious behaviorist.
four different flavors of the soup pot system products, the use of spices with a simple rule:
1, salty flavor soups: a product of fresh soy sauce, cooking wine, chicken, turn into salt.
2, fresh spicy soup: diced green onion, shrimp sauce, chili sauce, salt, and then click Add.
3, hot and sour soup taste: vinegar, red pepper, pepper, salt, sesame oil, onion ginger and then click Add.
4, Xiangla Wei soup: spicy bean paste, garlic, diced green onion, ginger, soy sauce, salt, sugar, monosodium glutamate turn into.
5, five-flavor soup Products: star anise, cinnamon, cumin, pepper, Angelica powder, salt, onion ginger and then click Add.
6, curry flavor soups: turmeric powder, coriander, white call, nutmeg, pepper, cloves, bay leaves, ginger, salt, cooking wine and then click Add.
7, sweet and sour soup: tomato sauce, sugar, vinegar, lemon juice, salt, cooking wine, onion ginger then added.
8, onion pepper soup flavor: onion , onion, red pepper at the end, salt, chicken, cooking wine, sesame oil then added.
9, spicy soup: Ma pepper, dried chili, chili sauce, cooked sesame seeds, wine, salt, MSG then added.
10, the butter flavor soups: black bean, salt, chicken, onion oil, ginger, garlic, black pepper and then click Add.
V. Hu soup practices; Happy Hu soup
Hu soup Jiajingnianjian the original in the Ming Dynasty. At that time, ge lao Yan Song emperor to discuss favor, a monk from a pair of hands to help get the seasoning drugs prolong life dedicated to the Emperor, to spoil the broth to drink it. The endless delicious soup, dragon Yantai Xi, named Therefore, spicy soup, taste and was renamed as , Qi solution malaria, remove stagnation vent worms, diuretic Tonglin, in addition to eczema. cured itching and other effects.
Hu soup ingredients:
sheep (cattle) meat, sheep (cattle) bone, flour, kelp, day lily, peanuts, vermicelli
Hu soup seasoning:
star anise, pepper, cinnamon, Angelica, dried tangerine peel, pepper, salt, cooking wine, vinegar, sesame oil
main ingredients:
pot stock (chicken or pork ribs soup), twenty-two flour and water whipped in one direction as the separation of starch and gluten batter stand, two or three wire cooked chicken or pork, water, good hair fungus, seaweed, mushrooms, dried lily The little, vermicelli (Henan-specific mung bean or sweet potato as a starch made with noodles bar, similar to the fans and rice noodles) one or two, raw peanuts more than a dozen pieces. seasonings: salt, monosodium glutamate, pepper, chili powder
Hu soup approach:
1, stew: the sheep (cattle) meat, sheep (cow) bone put 清水中浸泡 1 hour, add water heated to boiling pot species, remove the meat, bone, soaking the meat , poured into the bloody bone pot, stir, heat until the soup in small floating foam completely floating in the soup, the floating foam addition to the net, to continue to flesh and bone into the soup, add the star anise, pepper, cinnamon, Angelica, Chen spice bag into the package, cook for 2 hours, the meat, bone, remove spice bag, fillet into small pieces (blocks).
2, washed gluten: add a little flour, salt and water, and into the dough, wake up 30 minutes, and then repeatedly rubbing hides, and then slowly add water, knead surmise, the gluten precipitation.
3, prepared materials: seaweed, lily were soaked softened, washed, shredded seaweed, lily to the old roots; peanuts Wash rice; softened vermicelli soaked, washed, cut 10cm of the article; gluten turn on the water in the cooked, remove and cut into small pieces.
4, the soup: a good broth stew into kelp, day lily , peanuts, gluten-chip, sheep (cattle) meat, salt, cooking wine, pepper stew for 30 minutes, add pasta and simmer 10 minutes, when the precipitation will wash the surface water gluten slowly stirred into the soup, boiling for 5 minutes, Sheng into the bowl, points vinegar, sesame oil can be poured.
5, the stock set the fire, until the water boils, add in addition other than the main ingredients of flour. even after boiling stir into the already good batter, with a shovel push to make non-stick pot, boil after adding the right amount of ingredients Serve.
Note:
flour, in moderation, not too thick and too thin tastes better. chillies and pepper according to individual like to add. pork meat can also be used.
soup herbs used in herbal medicine class attribute List
:
Chenpi: tune in with a lag, Shun Qi Phlegm, declared through the five internal organs. (to shave flesh wash)
Tianqi: also known as Panax, bleeding, stasis. (washed, chopped pile)
Wolfberry: also known as Qi Zi, Yi shrewd eyes, lungs and Liver, Kidney benefits gas. (Wash)
yam: make Insufficiency, Qing Xu hot, solid stomach.
Tremella: Yin and Yang Wei, lungs and fluid, beauty, free of cholesterol. (freshwater 1 hours, tear)
fungus: supplement qi and blood, lungs and bleeding, effect on atherosclerosis. (freshwater 1 hour, into the boiling water for 5 minutes, remove the cooled water)
South Almond: also known as sweet almond, lungs and asthma, fluid appetizer, run the large intestine. (into boiling water for 5 minutes)
North Almond: also known as bitter almonds, Qu Tan Ning cough, relax. (with the South)
clearing tonic: clear compensation (including odoratum, lily, lotus seeds, longan meat, barley, yam, Gorgon)
Beiqi: also known as Astragalus, blood, spleen qi, strong bones and muscles.
Ginseng: benefits of blood complement Insufficiency . Codonopsis: Spleen Qi, Sheng Jin Qi.
Adenophora: Yang Yang lungs, stomach fluid, heat. ginseng shall: qi. lotus: Qushu.
ginseng: nature of Gan , slightly bitter, slightly warm; contains ginseng Su, deputy prime ginseng, calcium, magnesium, saponin, can soothe the nerves nourishing the heart, lungs gas, make up the five internal organs, spleen and stomach, the role of saponin hemolysis, caused by rheumatic heart can be distributed a variety of blood stasis.
Guizhi: ###### sweet, acrid, warm, can enhance the metabolic stimulation of mucosal congestion, Lee joints, sweating, by the temperature of the tendons, Tongmai to air temperature.
Ling Sin: Octyl, bitter, should the five internal organs, scattered rheumatism, Lee joints, tendons and clear the body.
multiflorum: of bitter, sweet, slightly astringent, contains rhein significantly promote the role of intestinal peristalsis,
contained eggs phospholipids for the mentally weak, and promote new growth of blood, has a strong heart function.
Caulis: of bitter, sweet, slightly warm, can cure rheumatism, dizziness, anemia, insomnia.
aggregata: Octyl , incense, bitter, warm, able to stimulate both mucosal Thanh Hoa central role in paralysis.
yam: of sweet, flat, rich in starch solution quality, rechargeable internal organs, spleen and stomach, fill weakness, solutions diabetes, make spleen benefits of water efficiency.
Rehmannia: ###### sweet, warm, slightly bitter flavor, with dense mannose carbohydrate fermentation, to the flavin and iron, can Zishen blood, marrow fill in essence, to nourish, strong blood tonic, there are Strong nerves strong effect, for anemia, weakness, nervous weakness, shortness of breath.
Park Pearl Grass: Thermal, Sim, have to go cold dampness, impotence, strong heart, to help gas effect.
cardiac care vine: ######ual bitter, warm, slightly fragrant, evil pain, swelling, broken blood kin, diuresis blood flow.
Fu baicalensis: ###### sweet, bland, flat, containing Fuling enzymes, plant cellulose, glucose, fructose and ash etc., in addition to air the heart against the chest to help the next junction gas, pain treatment, full of cold and heat trouble, Keni, Lee urine, Lee moisture and taste, as moderator for the next heart palpitate, dysuria, subcutaneous edema, disturbed sleep disorders.
malt: of sweet, flat, rich in vitamins, maltose, and lecithin. can and stomach digestion, broken air-conditioning, full expansion to confidants, digestion, and in order to aid digestion, wounded on food, to suffer indigestion Indigestion thick greasy, chest stuffiness.
Yu-chu: Yang Yang dryness, fluid, heat.
Chuanbei: Run lung, phlegm heat.
Lily: complement Yipi hepatopulmonary heat. ( freshwater 1 hour)
sticks of bamboo: Qingfei Spleen, moistening phlegm. (freshwater for 10 minutes, cut 4CM block, burn up to half an hour)
Prunella: Liver heat, lower blood pressure. ( burn up to 2 hours)
habitat: cooling blood detoxification, diuretic.
Mangosteen: Qingfei intestines.
old amaranth stems: detoxification heat, blood hemostasis, Tongli urine. (in pharmacies sell, washed chopped)
ginkgo: lung benefits. (shelled, into the boiling water for 5 minutes to get from clothing, to the heart) Gorgon: Gujing kidney, spleen to stop diarrhea.
fig : Qingyan lungs, stomach and bowel. (sliced)
cane: dryness, and the stomach, clearing heat and detoxification, can smell the provision to other snakes. Smilax: dehumidification heat, detoxification diuretic.
Angelica: complement and blood, regulate menstruation pain.
elata: dispelling, be scared.
Cordyceps: make the virtual loss, Yijing gas, phlegm.
Jasmine: refreshing, clean virtual fire to the cold product.
Xueha: ney, lungs, spleen. (freshwater made 5 hours, into the onion ginger water to boil for 5 minutes to take effect, into the stew and a half hours)
broth, and said the soup, and can be divided into hair soup, and broth Naitang three categories.
1, Mao Tang; raw materials, mostly chicken, pig, duck bones, meat, pig, etc., first with cold boiled roll, and then to foam, then add onions, ginger, wine, a small fire to slow cook a few hours.
Naitang; more choice of chicken, duck, pig, Pig, PIG ELBOW raw materials such as easy a white soup , burns with boiling water, stir then add cold water boil, to foam, add onions, ginger, wine, and simmer slowly roll to the soup can be thick and milky white.
broth; divided into general and refined soup broth two.
2, ordinary broth, natural stocking of the old hen, accompanied by lean pork, with boiling water burns, put cold water, stir to boil, to foam, add onions, ginger, wine, and then change small fire to keep noodles slightly open, turned over to the small blisters. the furnace is too large, will be boiled white Naitang; the furnace is too small, fresh flavor is not strong.
3, refined broth, the first ordinary broth with gauze filter backup. Zhancheng then take the meat dried chicken, put onion, ginger, wine and soaked with water for a while. to release the chicken broth and dried, the busy port fire heat stirring until the soup will be boiling when the low heat and must not Let soup roll. muddy soup Minced Chicken adsorbed by suspended matter, divisible Minced Chicken, the refining process is called , it is clear and delicious, often used for shark fin, sea cucumber, or high-end soup dishes.
brewed their own stock, although not as synthetic flavor boxed chicken broth delicious flavor, but without any additives, real having peace of mind to people. Every time Tom made the best spent ten days, for too long, and not good.
start making soup below. refining raw stock: Stick with the chicken skeleton and bone, I This time the shelf and bought a chicken cavity (rib) bone.
steps: 1, do water, the burning stir, cook for two or three minutes into the bones, cook the blood at the end. then remove and rinse the bones thoroughly .
2, to re-take of water, into the bone, in order to maintain the original flavor, I only put the two pieces of ginger go rank. in the open fire, and then swept to float at the end, then turn a small fire to cook slowly two to two and a half hours later, switch to medium heat and maintain a state of boiling soup slightly rolling for 20 minutes, this soup some more white.
3, Tom completely cool, remove bones.
4, respectively, to one fresh bags set in a bowl or plastic box.
5, filter the soup.
6, filter out the meat residue and impurities, the soup into the bowl of fresh wrapped in bags, each bag into the exactly the amount you need each time the amount of soup. Department of the bag a button.
7, attached to the bowl into the refrigerator with the freezer. This ensures that the bags will not be deformed by the force of soup can make it rupture.
8, when used, the broth out of ice, directly into the melting pot to use on it.
refined stock:
Speaking of soup great stress, cream soup will become. This is called Hotel with the most people, it is mixed with pig launching and pig blood stew, is said to taste very fresh, but I always want that fresh law but , for the law did not take.
stew soup of the time, with cold water enough to cover the material inside, add the wine to smell to the meat thing, but should not put onion ginger and other things, to prevent and vegetables won the taste, After boiling the water, skim foam, to a low heat Wu, Wu has been rotten to the bone crisp flesh, can grow. have to stew over low heat. wait for a good stew, and make soup secretion, and then cloth filtration of impurities, cooling, scrape the top of the frozen oil. and then boiling the soup again, into the beaten egg white, egg white into the time, to the side into the soup while stirring, so the egg white will be wrapped in the soup opacity of the material, until the egg white, burning the old, picked up discarded. This has been refreshing cool soup, this soup can be used as water.
the Tang Qing knowledge, most people do not know, just take a chicken cook cook, cooking time, from the inside scoop on the scoop of Gaga, such stock, is unclear and the oil, or hold onto the good. And, not a vegetable broth can be used, such as tofu clothing, it can not with the stock, whichever is the pure clear of it; another example burning seafood, to use the chicken broth can not be used; and there's stress, there's more.
cooked soup, you can freeze into plastic bags, with the use of with the check, if the soup did not have time off work, just out of a pack, the heating and put some vegetables, is a good soup. stock, is the fundamentals of cooking, so even if it is a net factor of vegetables, but also one that using plain broth . prime stock, the use of carrots, bean sprouts, celery root and mushrooms into stew; I have done different with only prime mushroom and mushroom soup, is really delicious and unusual, and that flavor than the meat soup, more of a refined taste.
prime broth practice:
(a) material: 900 grams bean sprouts, carrots, celery 2 1.5 (or white radish 1) 90 grams of mushrooms City practices: 1 carrot, peeled, washed and cut; celery Wash, cut into small pieces, washed soaked mushrooms City use. 2 into the pot all the materials and 1200 ml of water to boil, Gaixiao fire continue to cook 4 to 5 hours (need to stay in the lid gap) 3 and let cool filtering leave the soup, frozen immediately after application. (b) Material: 75 grams of mushrooms City practices: 1. pedicle mushrooms washed into the pot, add water 2400 ml, the fire to boil. 2. Gaixiao simmer 1 hour to cool filtered. (adding the right amount of beans, the taste is more mellow).
attention; broth method of making errors and consumption:
winter, many families will stew, chicken soup, mutton soup, fish soup and so on. Many people will think that soup is more nutritious than meat, but nutritionists Gan Ling said this is a misunderstanding, in fact, the vast majority of nutrition broth is still meat, ate and drank the best choice.
a lot of people that meat and other raw materials through long boiling, nutrients are entering the soup, so the soup nutritious than meat. In fact, this is wrong. because in addition to water, soup, full of nutrients from raw materials, raw materials are water soluble of nutrients and non-water-soluble nutrients in the points. such as water-soluble vitamin C, minerals, into the soup will be part of, rather than water-soluble 90% -93% of the protein remained in the meat, the soup of the total content of less than 10 %.
here to stress; soup should not be too long, otherwise easily lead to protein modification, stewed meat and vegetables from organic materials is excellent. In addition, the broth should not be too much to drink. because a lot of fat in meat In the course of stewed fat dissolved in the soup, the more soup is easy to increase blood lipids, cardiovascular and cerebrovascular health. lipids are high if you want to add protein, can be replaced with tofu soup broth; same time, the broth high in purine, purine metabolism disorders gout patients and patients with elevated serum uric acid concentrations should be Shensi.
attention; breast-feeding infants should be breast-based, do eat a lot of soup MO.
In short, stock only supplement the role of our cooking, nutrition is not comprehensive, should pay attention to food pairing.
stew soup choice of materials principles: white meat is better than red meat, meat the size of the shrimp are white meat> white meat fish,> chicken white meat > sheep red meat> pork red meat> bovine red meat.
broth ingredients commonly used in efficacy
1. From the TCM perspective, pork kidney and blood, Yin and moistening; pork soup drinking less fluid can be caused by the emergency meeting of irritability, dry cough, constipation and obstructed labor.
2. Beef has completed the spleen and stomach, benefit qi and blood, strong bones and muscles, eliminate edema and other effects. beef stew served dates, you can help muscle growth and promote wound healing effect.
3. lamb Warming stomach for the treatment of nausea caused by stomach Deficiency, skinny body, chills embolism; Warming liver and kidney for the treatment of deficiency of the To Yaoxisuanruan Leng Tong, impotence embolism; blood temperature by, for post-natal blood deficiency caused by the cold belly Leng Tong.
4. chicken to warm in air, Tim complement fine pulp. for the treatment of virtual Lo thin, dizziness, palpitations, irregular menstruation, postpartum milk less diabetes, edema, the number of frequent urination, nocturnal emission, deafness and tinnitus.
brewed soup attention to the details of the seven:
want to drink soup a healthy body, the production of the soup should pay attention to scientific detail, so that must choose full flavor, odor small, less bloody, fresh animal material, such as chicken, duck, pork, pig pork, pig, ham, duck, fish and so on. such foods are rich in protein, succinic acid, amino acids, peptides, nucleotides, etc., they are also the main source of flavor soup.
Second, food is used to flavor fresh
enough, no smell of mutton smell of raw materials. fresh is not always the particular such as broken down into amino acids, fatty acids and other substances the body easily absorbed, not only the most nutritious, and tastes the best.
Third, choose the right cooking utensils to boil the soup with a vintage jar
best. jar is baked at high temperatures, with aeration, adsorption is strong, uniform heat transfer, heat slowly and so on. soup, the jar can be balanced and sustainable manner to the external heat transfer to the inside of raw materials, ambient temperature and relatively balanced , and it helps with food, water molecules penetrate each other, this time to maintain the mutual penetration of the longer, the more delicious ingredients overflow, proudly soup taste more fresh, dense, the texture of raw materials, the more Sulan.
Fourth, heat broth to the appropriate
the secret is: stir boiling, a small fire slow simmer. in order to extract the protein foods such as delicious and dissolved substances out of as much as possible, so proudly soup more fresh, dense and delicious. only slow fire to make a lot more dissolved nutrients, and clear soup, mellow flavor.
five water distribution to both the delicious food and reasonable
solvents, heat transfer medium is food . the water temperature changes, the amount of how much nutrition and flavor of soup has a direct impact. water is generally the main food soup 3 times the weight and heat to make food and water together. soup should not use hot water, If at first go out into the pan of hot water or boiling water down the meat's surface, the sudden high temperature, the outer protein will soon solidified, so that the inner layer of the protein can not be fully dissolved into the soup. In addition, if the soup pot and add cold water to the halfway protein can not be fully dissolved into the soup, the soup taste will be affected, not tasty, but not enough to clear soup.
six, with some food to fit
match exists between the fixed model, nutrients are complementary role that the food on the table . in the discharge of water, protein coagulation, lack of flavor. soup when the temperature is maintained at 85 ~ 100 degrees Celsius, if the soup and vegetables should be eaten with the release as to avoid vitamin C is destroyed. soup can into the amount of MSG , sesame oil, pepper, ginger, onions, garlic and other spices, but note that the amount should not be too much, to avoid affecting the original flavor soup
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