for your family, how to make a real stock it.
stomach to keep a good family, the whole family happy and healthy.
Several
soup trick must learn Oh!
one with chicken, duck, pork and other meat soup, the meat in boiling water, boil for a short first look, this process is called
1, pot soup can not use the water method, first oil and fry on both sides of the fish, skin fixed knot, not friable rotten, and will not smell. Better under cold water feed, water will quickly coagulation of protein, easy out flavor.
2, to select the texture delicate soup casserole is appropriate, but the poor quality of the enamel casserole contains small amounts of lead, easy to cook acidic foods dissolved out, is harmful to health. Wall with a good white ceramic pot.
3, lean meat soup, the meat is rough. You can choose half-fat half lean meat, but the pig forefoot meat, stew pot, after many hours of edible meat is still tender.
4, soup to come up with milk, oil and water mix to the milk effect. Do with the fire when the first broth boil, then low heat cooking, and then change the fire. When the first soup made with fried thoroughly, then add boiling water, with the fire. Also note that one to add a little water to the middle and then water, soup on the vent.
5, soup is best not to put the spices, the soup that the majority of northerners to add spices such as onion, ginger, pepper, aniseed, MSG, cooking wine and the like, in fact, the experience from the Cantonese soup point of view, pay attention to authentic soup, no need of these spices. If necessary, a ginger enough. Salt should be the last increase, because salt can make the protein coagulation, impede the spread of flavor ingredients.
6, the soup will not take too long, the soup of nutrients mainly amino acids, the heating time is too long, will produce new substances, nutrients and they were destroyed, about 1 hour general soup, chicken, pork ribs soup about 3 hours is enough.
7, to get soup is not greasy, you can turn off after the Tang Bao is good, and after cooling, the oil floating in the soup, or frozen in the soup, remove the soup with a spoon, then Tangbao roll.
8, before meals, drink soup, can promote the secretion of gastric juice to help digestion and absorption, but there are superficial gastritis should drink after a meal, so as not to aggravate the symptoms.
9, many people think that soup of nutrients are concentrated in the soup, so the only soup on the soup pot good for the inside of the meat to abandon do not, in fact, no matter how long the soup, The nutrition of meat can not be completely dissolved in the soup, so the soup even after eating the right amount of meat, the meat to soup pot over material torn out, to soy sauce, ginger silk, wire transfer into a dip with hot pepper eating , 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 years old this decade is the micro-circulation decline from prosperity to the turning point, bone aging fast, drink soup bones can often be difficult to achieve the effect of drug received.
(2) anti-asthma soup: soup contains a special kind of fatty acids, it has anti-inflammatory, to treat lung airway inflammation, to prevent asthma attacks, asthma in children is most effective.
(3) soup anti-pollution: a variety of fresh vegetables contain a large number of basic ingredients, the soup dissolved into the body through the digestive tract makes the fluid environment was normal alkaline state is conducive to the pollution of the human body re-dissolved matter or toxic substances, excreted with the urine.
(4) anti-cold chicken soup: chicken soup, especially the mother's special nutrients can speed up the throat and bronchial membranes of blood circulation, enhance mucus secretion, timely removal of respiratory viruses, relieve cough, throat, larynx pain and other symptoms. (5, seaweed soup warm: Kelp contains large amounts of iodine and iodine helps to four thyroid hormone synthesis. Cutting the best time:
soup nowadays when the material is better in cold water because hot water will rapid coagulation of protein, easy meat dish out the flavor
Third, the practice of broth
pot of good soup, the key to have a good soup, the image point that, like soup, soup of the soul. This argument, which shows when the soup in the soup how to play a key role.
Here are several common method of making soup soup:
1, pig soup:
pig stock production methods, the stick pig bone, spine clean cut large pieces into the boiling water soup pot to boil the blood taste, remove and put it into the pot plus a water, add onion, ginger the small fire burning cook 3 to 4 hours. Pig soup pot system can be used to all kinds of soup,
can also serve as the basis of flavor to taste.
2, chicken broth:
method of making chicken soup, rinse the chicken stand, into the boiling water pot boiled through, into the soup pot adding the amount of water to boil, turn simmer 2 hours, plus a few pieces of ginger to taste fishy, continue to cook Tangnong shiang continued when skim the oil slick on it. Used for meat and chicken broth soup can, according to personal taste, the soup can be put soup in the other head.
3, bone broth:
method of making bone broth, the clean cut large pieces of bone, into the boiling water pot, boil soup to taste the blood, remove After the additions into the boiling water in the pot, add onion, ginger stir boiling, turn the small fire burning cook 4 to 5 hours. When thick cream soup can. Bone broth can be used to control a variety of meat and soup pot, soup can also be based on the needs of meat or offal with tendons plus orange peel, ginger boiled beef bone soup broth instead.
4, smoked bone stock:
smoked bone stock production methods, take a small bone wash remove excess fat, cut into oven, baked to brown, then baked bone into the boiling water pot, add bay leaves, thyme, cloves, orange peel and bring to boil, turn the small fire burning cook 3 to 4 hours, distance themselves from the noodles, with gauze filter click. Smoked bone soup pot system can be used to all kinds of soups, smoked bone has a unique focus of flavor.
5, meaty bones fragrant soup:
Rougu fragrant soup production methods, will remove excess fat meaty bones washed, placed in boiling water soup pot to boil the blood taste, remove and put it into boiling water in the pot plus a cook for 2 hours, add cloves, cinnamon, thyme, orange peel, cloves cook tasty. Rougu fragrant soup can be used to control all kinds of meat and soup pot, meaty bones with a touch of spice and flavor concentration.
control over the production of several methods of soup broth, can be flexible when used in soup,
pot system of a delicious soup.
6, assorted fruit and vegetable broth:
Assorted fruit and vegetable broth making approach to personal preferences, all kinds of vegetables fruit into the blender, add the amount of water, whipped into a sauce, return to pot can be opened. Assorted fruit and vegetable broth color change variety, because the ratio of different fruits and vegetables, both nutrition and lead to loss of appetite for seafood radii strangler high top, fruit and vegetable soup boil cook conditioning.
7, mushroom soup:
mushroom soup broth production method, mushroom, Cordyceps, Morel, Boletus of rinse with warm water, respectively, dried, soaked, bandaged with gauze, into the soup pot, add water to boil, turn slow fire burning cook 2 to 3 hours, turn off the heat can be. Mushroom soup can be used to make meat and soups, as a soup lv bags cheap, delicious fruity bacteria, generally no additional seasoning flavor spices up.
8, mushroom soup:
mushroom broth soup manufacturing method, washed with water dried mushrooms, soaked until soft, stalks washed, and then soaked with water for 50 minutes, water can be filtered with gauze, or into the soup pot, add water to boil. Mushroom soup is mainly used in soups taste enriched mentioned, is generally not used alone, but adding accessories spices for seasoning.
9, dried fish soup:
bonito broth soup manufacturing method, the kelp washed into the pot soak for 20 minutes, the fire boil, turn slow fire, dried fish pieces into the boiling, playing to the floating foam, remove from heat, filter out the soup can. Dried fish soup, as did its name like a diesel, Japanese cuisine is the basic seasoning soup, widely used, can be used for a variety of soups.
control over several flavors stirred at the end of the production method, when the flexible use in soup, either put fresh, enriched not only delicious and nutritious.
soup sauce are numerous, but should not not random with,
Otherwise, not only taste
confusion is unknown, no way to talk about the unique delicious taste but also simple and honest.
four pot system different flavors of soup, spices are used with a simple rule:
1, salty flavor soup: a product of fresh soy sauce, cooking wine, chicken, salt turn into.
2, fresh spicy soup: diced green onion, shrimp sauce, chili sauce, salt and turn into.
3, hot and sour soup taste: vinegar, red pepper, pepper, salt, sesame oil, ginger turn into.
4, Hot & Spicy soup: spicy bean paste, garlic, spring onion, ginger, soy sauce, salt, sugar, monosodium glutamate turn into.
5, five flavor soup: star anise, cinnamon, cumin, pepper, Angelica powder, salt, ginger turn into.
6, curry soup: turmeric powder, coriander, white call, nutmeg, pepper, cloves, bay leaves, ginger, salt, cooking wine turn into.
7, sweet and sour soup: tomato sauce, sugar, vinegar, lemon juice, salt, cooking wine, ginger were added.
8, onion soup pepper flavor: onion, green onions, red pepper at the end, salt, chicken, wine, sesame oil were added.
9, spicy flavor soup: Ma pepper, chili, chili sauce, cooked sesame seeds, cooking wine, salt, monosodium glutamate were added.
10, butter flavor soup: lobster sauce, salt, chicken, shallot, ginger, garlic, black pepper, turn into.
Fifth, Hu soup practices; Happy Hu Hu soup soup
original Jiajing in the Ming Dynasty. At that time, ge lao Yan Song emperor to discuss favor, from a monk to get a pair of hands to help prolong the life dedicated to the emperor seasoning medicine to spoil the broth drink. The endless delicious soup, dragon Yantai Xi, named After the death of the Ming Dynasty, Zhao Ji Mikuriya fled to carry the drug Happy (Happy Xihua this town), this party reached the ground. The way people have soup spicy taste, was renamed as , detoxification, Qi solution malaria, remove stagnation vent worms, diuretic Tonglin, in addition to eczema. Remove itching and other effects.
Hu soup ingredients:
sheep (cattle) meat, sheep (cow) bone, flour, seaweed, lily, peanuts, vermicelli
Hu soup spices:
star anise, pepper, cinnamon , Angelica, dried tangerine peel, pepper, salt, cooking wine, vinegar, sesame oil
main ingredients:
pot of broth (chicken or pork soup) gucci bags outlet, twenty-two flour and water whipped in one direction, a starch and gluten separation of the batter stand, cooked chicken or pork wire two or three, the water made a good fungus, seaweed, mushrooms, day lily flowers, a little different, vermicelli (Henan, a unique green beans or sweet potato starch to do with the noodles bar, similar to the fans and rice noodles) a couple of dozen raw peanuts grain. Spices: 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 pot types heated to boiling, remove the meat, bone, soaking meat, bone blood poured into the pot, stir well, low heat to complete the soup floating foam floating in the soup, in addition to the floating foam net, to the meat, bone into the soup, add star anise, pepper, cinnamon, Angelica, Chen bag of spices into the package, simmer for 2 hours, the meat, bone, remove spice bag, fillet into small pieces (blocks).
2, wash gluten: wheat flour plus a pinch of salt and water, and into the dough, wake up 30 minutes, then knead again surmise, then slowly add water, rub the hides, the gluten precipitation.
3, prepared materials: seaweed, lily were soaked softened, washed, shredded seaweed, lily to the roots; peanuts wash; vermicelli soaked softened, washed, cut 10cm of the bar; gluten drainage cooked, remove and cut into small pieces.
4, soup: good stew broth into the kelp, lily, peanuts, gluten-chip, sheep (cattle) meat, salt, cooking wine, pepper stew for 30 minutes, add noodles and simmer 10 minutes, when the precipitation will wash the gluten surface water slowly stirred into the soup, boiling 5 minutes, poured into a bowl, point of vinegar, pour sesame oil.
5, the soup on the fire, until the water is boiling, add in addition to the main ingredients other than flour. After boiling has been stirred into the batter evenly with a shovel push to make non-stick pot, boil after adding the right amount of ingredients and serve.
Note:
flour, in moderation, not too thick and too thin drink. Pepper and pepper add according to personal preference. Pork can also use lamb.
medicinal properties used in soup list
medicine category:
Citrus: transfer in the stagnation zone, along the gas Phlegm, declared through the five organs. (To scrape flesh wash)
Tianqi: also known as Panax, bleeding, stasis. (Washed, chopped pile)
Wolfberry: also known as wolfberries, smart head, lungs and Liver, Kidney Qi. (Clean)
yam: fill Insufficiency, Qingxudong heat, solid stomach.
Tremella: Yin and Yang Wei, lungs and fluid, beauty, does not contain cholesterol. (Soak 1 hour, shredded)
fungus: up blood, bleeding lungs, there are effects on atherosclerosis. (Soak 1 hour, into the boiling water for 5 minutes, remove the cooled water)
South almonds: also known as sweet almond, lungs and asthma, fluid appetizers, run the large intestine. (Into the boiling water 5 minutes)
North Almond: also known as bitter almonds, Qutan rather cough, relax. (With the South)
clearing tonic: clean up (including the Yu-chu, lily, lotus seeds, longan meat, barley, yam, Gorgon)
Beiqi: also known as astragalus, blood, Spleen Qi, strong bones .
Ginseng: benefits of blood fill Insufficiency. Codonopsis: Spleen Qi, Sheng Jin Qi.
Adenophora: Yang Yang lungs, stomach fluid, heat. Ginseng shall: qi. Lotus: Qushu.
Ginseng: of sweet, bitter, tepid; containing ginseng Su, deputy prime ginseng, calcium, magnesium, saponin, can soothe the nerves to support the heart, lungs gas, make up the five internal organs, spleen and stomach, saponin hemolysis , can be distributed due to a variety of rheumatic heart blood stasis.
Gui: of 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: Sexual Xin, bitter, should the five internal organs, scattered rheumatism, Lee joints, tendons and clear the body.
Polygonum: of bitter, sweet, slightly astringent, contains rhein significant role in promoting intestinal peristalsis,
contains lecithin for mentally weak, and promote development of new blood, has a strong heart function.
Caulis: of bitter, sweet, slightly warm, can cure rheumatism, dizziness, anemia, insomnia.
aggregata: Sex Sim, fragrant, bitter, warm, able to stimulate both mucosal paralysis of Thanh Hoa central role.
yam: and sweet, flat, liquid rich in starch quality, rechargeable internal organs, spleen and stomach, make weak solution of Diabetes, spleen and benefits of water efficiency.
Rehmannia: of sweet, warm, slightly bitter, with dense mannose carbohydrate fermentation, to flavin and iron, can Kidney blood, marrow fill in essence, to nourish, strong blood tonic, there are strong nerves and strong effect for anemia, weakness, nervous weakness, breathing difficulties.
Park Pearl Grass: the heat, Sim, have to go alpine, aphrodisiac, cardiac, help gas effect.
care center vines: of bitter, warm, slightly fragrant, evil pain and swelling, broken blood kin, blood flow diuresis.
Fu Qin: of sweet, light, flat, with Poria enzymes, plant cellulose, glucose, fructose and ash, etc., in addition to the chest under the heart to help against the gas knot gas, treatment of pain, cold and full of trouble, Keni, Lee urine, Lee moisture and stomach, as moderator, for heart palpitate, urination, subcutaneous edema, disturbed sleep disorders.
malt: of sweet, rich in vitamins, maltose, and lecithin. Can and stomach digestion, broken air-conditioning, full expansion to the confidant, digestion and, in order to aid digestion, wounded on the food, indigestion Indigestion thick and greasy to the pain, chest stuffiness.
odoratum: Yang Yang moistening, fluid, heat.
Chuanbei: Run cardiopulmonary heat sputum.
Lily: up hepatopulmonary heat spleen. (Soak 1 hour)
branch of bamboo: clearing the lungs and spleen, moistening phlegm. (Soak for 10 minutes, cut 4CM block, up to half an hour to burn)
Prunella: Liver heat, lowering blood pressure. (Up to cook for 2 hours)
habitat: cooling blood detoxification, diuretic.
Mangosteen: Qingfei intestines.
old amaranth stems: detoxification heat, blood hemostasis, Tom Lee urine. (Sold in pharmacies, washed chopped)
ginkgo: lung benefits. (Peeled, into the boiling water 5 minutes to take effect to clothing, to the heart) Gorgon: fine solid kidney, spleen and stop diarrhea.
fig: Qingyan lungs, stomach and bowel. (Sliced)
bamboo cane: moistening, and stomach, detoxification, the provision to the snake can smell. Smilax: heat dehumidification, detoxification diuretic.
Angelica: complement and blood circulation, relieving pain.
Gastrodia: expelling wind, be scared.
Cordyceps: virtual loss supplement, Yijing gas, phlegm.
Jasmine: refreshing, quiet heart of fire, to the cold product.
Hashima: ney, lungs, spleen. (Freshwater issued five hours into the ginger water to boil 5 minutes to take effect, into the slow cooker and a half hours)
stock, also known as soup, soup can be divided into hair, Naitang and broth three categories.
1, hair soup; raw materials, mostly chicken, pig, duck bones, meat, pig, etc., first with cold water and bring to boil, and then to foam, then add onions, ginger, wine, a small fire to cook slowly hours can be.
Naitang; more choice of chicken, duck, pig, pig's trotters, ELBOW so easy a white soup of raw materials, burns with boiling water, stir and boil, then add cold water to foam, add onions, ginger, wine, simmer slowly roll to thick and milky white soup can.
broth; divided into ordinary and refined soup broth two.
2, ordinary broth, using natural stocking of old hens, together with lean pork, with boiling water burns, put cold water, stir to boil, to foam, add onions, ginger, wine, followed by piecemeal fire, maintain the noodles slightly open, waving small blisters can. Excessive heat will cook white Naitang; the furnace is too small, the fresh scent is not strong.
3, refined soup, broth first with ordinary gauze filter back. Then take the chicken cut into the meat and dried, put the onion, ginger, wine and water soak a while. Velvet chicken broth to release, the busy port fire hot stirring until the soup to low heat when boiling, do not let soup roll. Suspended solids in the muddy soup is Chicken adsorption, divisible Chicken, the refining process is called Refined the soup twice called Boil the soup broth is the most difficult, it is clear and delicious, often used for shark fin, sea cucumber, or high-grade broth dishes.
brewed their own stock, although not as synthetic flavor boxed chicken broth delicious flavors, but without any additives, really and truly makes my heart free from anxiety. Each soup is best made within ten days spent, put too long, not good.
following start making soup. Refining of raw materials stock: Stick with the chicken skeleton and bone, my back to the shelf and buy the chicken cavity (spinal) bone.
steps: 1, do the boiling water, the fire, stir, cook the bones into two or three minutes to cook the blood at the end. Then remove and clean the bones thoroughly.
2, reconnect the water, into the bone, in order to maintain the original flavor, I just put two ginger fishy. In the open fire, and then snatched the floating end, then turn a small fire to cook slowly two to two and a half hours later, turn the soup slightly small fire to keep the state of rolling boiling for 20 minutes, this soup will be more and more white.
3, soup completely cool, remove bones.
4, respectively, the one set in a plastic bag, a bowl or plastic box.
5, the soup filter.
6, filtered meat residue and impurities, put the soup into the bowl wrapped in plastic bags, each bag is that you just pour the amount needed 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 bag will not be soup make it stress rupture deformation.
8, with time, the broth out of ice, directly into the melting pot after using it.
refined stock:
comes to stock a great stress, This dish made out of many will be delicious. No matter what the flavor will be cited with the stock out, this is called Stock production, different people, the best may be a few old chicken, turtle stew of different mixed; almost, the shell with chicken, meat, bones, mixed stew. The most useless, but also private hotel with the most is the use of pigs and pig's blood mixed with water stew, is said to taste very fresh, but I always want that little law but the drug with a very up for the law did not take.
stew broth, when to use cold water, which overshadowed the material, add wine to go to the smell of dirty things, but should not put the ginger and other things, to prevent and vegetables taste wins, after boiling the water, skimming to the floating foam, on low heat Wu a, Wu has been rotten to the bone crisp flesh, just be. Must use simmer. Well, until the stew, make soup secretion, and then cloth filtration of impurities, cooled, scrape off the top of the frozen oil. And then re-boiling the soup, add the beaten egg white, egg white into the time, to the side into the soup while stirring, so the soup cloudy egg white will be wrapped around the thing, until the egg white burn old, picked up discarded. This has been refreshing cool broth, this soup can as water use. Tang Qing
this knowledge, most people do not know, just to get a cook to cook chicken, cooking time, from the inside scoop on the scoop of Gaga, the broth, clear, and oil, or hold good. Moreover, not a vegetable broth can be used, such as tofu, clothes, stock can not be used, whichever is the pure definition of it; another example burn seafood, to use the chicken broth can not be used; inside this stress, there's more.
cooked soup can into a plastic bag frozen and used with the check, if the soup did not have time to work, to just come up with a pack, heated up some vegetables, is a good soup. Broth is cooking basic, so even if it is a net factor of dishes, but also with the prime stock, said. Hormone broth, the use of carrots, bean sprouts, celery root and mushrooms into stew; I have only done mushrooms and mushroom different prime stock, really delicious exception, and that flavor than meat soup, more an elegant taste.
hormone broth practice:
(a) Materials: 900 grams bean sprouts, carrots, celery 2 1.5 (or white radish 1) mushroom stalks 90 g approach: 1 carrot, peeled, washed, cut into pieces; celery Wash, cut into small pieces, mushroom stalks soaked wash back. 2 into the pot all the materials and 1200 ml of water to boil, continue to cook Gaixiao 4 to 5 hours (the lid need to stay in the gap) 3 and let cool filter, leaving the soup, frozen immediately after application. (B) Material: 75 g mushrooms pedicle approach: 1. Pedicle mushrooms washed into the pot, add water 2400 ml, the fire to boil. 2. Gaixiao simmer 1 hour, let cool filter. (Adding the right amount of beans, the taste is more mellow).
Note; broth method of making and eating Myth:
winter, many families will be soup, chicken soup, mutton soup, fish soup and so on. Many people will think more nutritious than meat soup, but nutritionists Gan Ling said it was a misunderstanding, in fact, the vast majority of nutrient broth is still the meat, ate and drank the best choice.
a lot of people believe that meat and other raw materials by long boiling, nutrients will enter the soup, so the soup nutritious than meat. In fact, this is wrong. Because in addition to water, soup, all from raw nutrition, raw materials are water-soluble nutrients in the water-soluble nutrients and non-divided. Such as water-soluble vitamin C, minerals into the soup will be part of, rather than water-soluble protein 90% -93% or more still remain in the meat, soup of the total content of less than 10%.
here to emphasize; soup should not be too long, otherwise easily lead to protein deterioration, stew meat and vegetables choose organic material is excellent. In addition, the broth should not be too much to drink. Because meat contains a lot of fat, fat in the stew will be dissolved in the course of soup, the soup is easy to add more blood lipids, cardiovascular and cerebrovascular health. If you want to add high blood lipids by proteins, can be replaced with tofu soup broth; the same time, a high purine content in the broth, disorders of purine metabolism in gout patients and patients with elevated serum uric acid concentration should be Shensi.
Note; breast-feeding infants should be breast milk-based, do consume large amounts of Mo broth.
In short, the broth is cooking we supplement the role of nutrition is not comprehensive, should pay attention to the food mix.
stew soup, choice of materials principles: white meat is better than red meat, meat the size of the shrimp is white meat> fish, white meat> chicken white meat> sheep red meat> pork red meat> beef red meat.
broth used material effect
1. From the TCM perspective, pork kidney and blood, nourishing yin; pork soup to drink enough fluids can cause acute up as irritability, dry cough, constipation and dystocia.
2. beef with fill the stomach, benefit qi and blood, strong bones and muscles, eliminate swelling and other effects. Beef stew served dates, it helps to promote muscle growth and wound healing effect.
3. lamb warming spleen and stomach, for the treatment of the spleen and stomach Deficiency-induced nausea, frail, chills embolism; Warming liver and kidney, for the treatment of deficiency caused Yaoxisuanruan Leng Tong, impotence embolism; blood temperature by, for post-natal blood deficiency caused by the cold abdominal Leng Tong.
4. chicken can be warm in the gas, add up fine pulp. Consumption for the treatment of thin, dizziness, palpitations, irregular menstruation, postpartum less milk, diabetes, edema, the number of frequent urination, spermatorrhea, deafness tinnitus.
stewed broth attention to the details of the seven:
want to drink soup out of a healthy body, making the soup will focus on the details of science, so that
A superb choice of materials to
choice of materials is the key to Aohao soup. To Aohao soup, you must select the full flavor, odor is small, less bloody, fresh animal material, such as chicken, duck, pig meat, 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, the food that is used to flavor fresh
enough, no smell of mutton smell of raw materials. Fresh is not always, the emphasis of the Modern talking about fresh, is the fish, 3 to 5 hours after the death of livestock and poultry, fish or poultry at this time to make a variety of enzyme protein, fat and other broken down into amino acids, fatty acids and other substances the body easily absorbed, not only the most nutritious , and tastes best.
Third, choose the right cookware 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 lasting to the external heat transfer to the inside of the material, and the relative balance of ambient temperature, and it helps water molecules penetrate each other with food, this time to maintain the mutual penetration of the longer, fresh overflow the more aroma components, proudly taste more fresh, dense soup, the texture of raw materials more Sulan.
Fourth, heat the soup to the appropriate
tips are: stir boiling, a small fire slowly simmer. In order to extract the protein foods such as delicious substance dissolved out as much as possible, so that more fresh, dense and delicious soup proudly. Only a slow fire to make a lot more nutrient leaching, and liquor color clear, mellow flavor.
five water distribution to water reasonably
solvent is delicious food, the heat transfer medium is food. Changes in water temperature, amount of how much nutrition and flavor of the soup has a direct impact. Soup of water is generally 3 times the weight of the main food, and cold water together to make food and heat. Soup should not use hot water, began to go out into the pot if a hot water or pour boiling water, the surface of meat by a sudden high temperature, the outer layer of protein will soon solidified, so that the inner layer protein can not be fully dissolved into the soup. In addition, if the soup to the pot with cold water half-way, protein can not be fully dissolved into the soup, the soup taste will be affected, not tasty, but liquor is not clear.
six, with some food to fit
match between the model has been fixed, nutrients are complementary, that is on the table Most noteworthy is the seaweed stew soup, pork and alkaline foods acidic foods kelp nutrition can actually complement each other, which is longevity areas in Okinawa, Japan, the To make the soup taste more pure, generally should not use too many varieties of animal food with the boil.
seven, when the operation should be fine
soup should not be the first salt, because salt with infiltration of raw materials in the water will discharge, protein coagulation, lack of flavor. Soup when the temperature maintained at 85 ~ 100 degrees Celsius, if the soup with added vegetables should be eaten with the release, to avoid vitamin C is destroyed. Amount of soup you can add MSG, sesame oil, pepper, ginger, onions, garlic and other spices, but note that the amount should not be too much, so as not to affect the original flavor soup
