7 ways to cook delicious tonic soup: hot water should not be used for boiling soup

7 ways to cook delicious tonic soup: hot water should not be used for boiling soup

Whether it is Chinese or Western food, whether it is to taste hearty cuisine or ordinary home-cooked food, the steaming and fragrant soup is indispensable.

A pot of warm soup is extremely satisfying.

If you want to drink soup and drink a healthy body, you must pay attention to science in the details of soup production, and achieve the “seven requirements”.

The following editors take stock of these “seven essentials” one by one: 1. The selection of materials must be superb and the key is to make a good soup.

To cook a good soup, you must choose enough umami, less odor, less blood stains, and fresh animal ingredients, such as chicken, duck, pork lean, pork elbow, pork bone, ham, plate duck, fish, etc.

These foods are rich in protein, succinic acid, amino acids, peptides, nucleotides, etc. They are also the main source of soup umami.

  2, the food should be fresh to extract umami, raw materials without odor.

Freshness is not always the “freshness” of “eat meat, kill fish and eat fish”.

Freshness in modern times refers to fish and livestock 3 after death?
5 hours, at this time, various enzymes of fish or poultry meat break down proteins, traces, etc. into amino acids, fatty acids and other substances absorbed and absorbed by the human body, which is not only the most nutrient-rich, but also has the best taste.

  3, the cooking utensils should be selected to cook fresh soup with the best effect of aged crock.

The earthen jar is fired at high temperature and has the characteristics of air permeability, strong adsorption, uniform heat transfer, and slow heat dissipation.

When cooking soup, the earthen jar can transfer the external heat energy to the raw materials in a balanced and long-lasting way, and the relatively balanced ambient temperature is also beneficial for the mutual penetration of water molecules and food.The more the scum spills, the more tangy the soup will be and the thinner the raw material will become.

  4. The key to proper soup preparation is: the hot fire will boil, and the low fire will slowly boil.

In this way, the fragrant substances such as protein extracts in the food can be dissolved out, so that the boiled soup is more fresh and delicious.

Only Wenhuo can dissolve more nutrients, and the soup is clear and rich in taste.

  5. Water distribution should be reasonable. Water is both a solvent for fragrant food and a heat transfer medium for food.

The change of water temperature and the amount used directly affect the nutrition and flavor of the soup.

The water consumption is generally three times the weight of the main food of the soup, and the food and cold water must be heated together.

It is not suitable to use hot water for boiling soup. If you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly heated, and the outer protein will immediately solidify, so that the inner protein cannot be fully dissolved in the soup.

  In addition, if you add cold water to the pot halfway through the soup, the protein cannot be fully dissolved in the soup, the taste of the soup will be disturbed, the taste will not be delicious, and the color of the soup will not be clear.

  6, matching should be suitable for some foods already have a fixed matching mode, nutrients have complementary effects, that is, the “golden matching” on the table.

The most worth mentioning is the kelp stew broth. The nutrition of acid food pork and alkaline food kelp just match each other. This is the “longevity food” of Okinawa in Japan’s longevity area.

In order to make the soup taste more pure, it is generally not appropriate to boil it with too many varieties of animal food.

  7. It is not advisable to put salt first when the soup is finely boiled, because salt has a penetrating effect, which causes the water in the raw material to be discharged, the protein to solidify, and the umami taste to be insufficient.

The temperature keeps at 85 during the soup?
At 100 ℃, if you add vegetables to the soup, you should eat as you like, so as not to destroy the vitamin C.

You can add seasonings such as sesame oil, pepper, ginger, spring onion, and garlic to the soup, but you should not use too much so as not to affect the original taste of the soup.