Cooking soup meat should be soaked in cold water before scalding
Buy back meat, cut appropriate size into a basin, placed in the sink to flush with flowing water, in addition to removal of blood and water, there are also deodorizing, impurities, so that the meat is soft, after washing should be soaked for about 1 hour. After boiling water, it can remove the residual blood and odor, also can eliminate some fat, avoid the soup too greasy.
Pot soup medicinal materials need to be rinsed
The production of traditional Chinese medicines, mostly through drying, exposure and preservation, may be covered with some dust and impurities. Before use, it is best to rinse it slightly with cold water, but do not rinse it too long to avoid losing the water-soluble ingredients in medicinal materials. In addition, don't buy too many Chinese herbal medicines at a time, so as not to run out of use, mildew and taste after a long time.
How to add water is learned
That's the key to making soup. It was found that the color, aroma and taste of the soup were different when the ratio of raw materials and water was 1:1, 1:1.5 and 1:2, respectively. The result was the best when the ratio was 1:1.5. The content of ammonia nitrogen (which can represent amino acid) in the soup was the highest, even higher than that in the soup with less water. This is because the amount of water added is too small, raw materials can not be completely immersed, affecting the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in the soup will decrease when it is diluted. However, the content of calcium and iron in soup is the highest when the ratio of raw material to water is 1:1.
Stew slowly over a thin fire, but not too long.
Although it takes a long time to cook soup on slow fire, it is not the longer the better. Most soups are suitable for 1 to 2 hours, while meat is best for 2 to 3 hours to cook fresh flavor. If leaf vegetables are mainly used, it is not suitable to cook for too long.
Temperature is the key
Usually, when stewing at a high temperature, especially for meat with bone marrow, the blood and foam should be forced out by the fire to avoid the turbidity of the soup. After boiling, it is necessary to adjust to a small fire close to the hearth of the stove and boil slowly. Remember not to overheat or overshoot the fire, which can easily make the food stick to the pot and destroy the delicacy of the soup.
Seasoning adds delicacy
If you like refreshing and original taste, do not add seasoning, if you want to season, it is recommended to add some salt before cooking. Premature salt release water from meat, accelerate protein coagulation and affect the taste of soup. If you like heavy taste, you can also add chicken essence or mushroom essence. If you cook fish, you can add ginger slices or rice wine to remove the fishy smell.
Matching should be appropriate
Many foods have a fixed pattern of matching, so that nutrients play a complementary role, that is, the gold matching on the table. For example, kelp stew soup, acidic food meat and alkaline food kelp play a combined effect, which is very popular in Japan's longevity area. In order to make the soup taste pure, it is not necessary to simmer a variety of animal foods.
Attention should be paid to the order of seasoning and salt should not be put first when boiling soup. Because salt can make the water in the raw material drain out, the protein solidifies, and the taste is insufficient. Usually, the temperature of 60 80 C can easily cause some vitamins to be destroyed, while the cooking soup can keep the food temperature at 85 100 for a long time. Therefore, vegetables should be added to the soup as you put them in order to reduce the damage of vitamin C. In the soup, some condiments such as monosodium glutamate, sesame oil, pepper, ginger, onion and garlic should be added to make it distinctive, but the dosage should not be too much to avoid affecting the original flavor of the soup.
Good time for soup
"Drink soup before meals, slim and healthy"; "Drink soup after meals, the more fat you drink", which has a certain reason. Before eating, drinking soup is equivalent to adding lubricant to the gastrointestinal tract. Drinking soup from time to time during the meal helps dilute and stir the food, and is beneficial to the absorption and digestion of the food by the gastrointestinal tract. At the same time, drink soup before eating, so that the stomach part is full, can reduce the intake of staple food, avoid excessive intake of energy. Drinking soup after meals can easily lead to overnutrition.
The longer the soup is cooked, the less nutritious it is.
For a long time, people think that the longer the soup is cooked, the more nutritious the soup is. In this regard, the Institute of Nutrition and Health Food, Medical College of Tongji University conducted an experimental study. They chose foot cooker, grass chicken cooker and old duck cooker. The results showed that the protein and fat content of foot increased significantly after heating for 1 hour, then decreased gradually; the protein and fat content of grass chicken increased gradually after heating for 0.5 hours, protein heating for 1.5 hours and fat heating for 0.75 hours reached the maximum. The protein content of duck meat remained unchanged after 1 hour of heating, and the fat content of duck meat rose to the highest value after 45 minutes of heating. Long cooking did not increase the nutrition of the three soups as expected. Especially for grass chicken and old duck, the longer the soup is cooked, the lower the protein content is.