Real stock

Real stock


for your household study to make real soup bar.
keep a good family of the stomach, the entire family and pleasure.
soup several deceive must learn Oh!
a, chicken, duck, pork and other meat soup, the meat in boiling water, boil for a short first look, this process is called
chapter of the fat, to avoid too fatty. 1, the soup pot with the water can not approach the first oil to fry fish on both sides, skin Dinggye, not breakable rotten, and will not smell. Better under cold water fared, water causes rapid coagulation of protein, easy out flavor.
2, to select the nice texture of the soup casserole is appropriate, but the needy quality of the enamel casserole contains a small amount of lead cook acidic foods easily dissolved out, is adverse to health. Wall with a white ceramic pot well.
3, lean meat soup, the meat is rowdy. You can prefer semi-fat semi-lean meat, but pork foreleg of lean meat, stew pot, after many hours of food meat is still tender.
4, the soup to come up with breast, oil and water mix to the breast effect. To do with when the first fire to boil the broth, then cooked over low heat, then change the fire. Do when the first fried fish soup thoroughly, then add boiling water, with the fire. Also note that one to add a little water to the medium and then water, soup on the vent.
5, best not to put the spice soup, soup that most northerners to add spices such as onion, ginger, pepper, aniseed, MSG,GHD IV Pure Straighteners, cooking wine and the like, in fact, the experience from the Cantonese soup view, disburse attention to reliable soup, no absence of these spices. If needful, a ginger enough. Salt should be added last, because salt can make the protein coagulation, stonewall the scatter of flavor ingredients.
6, the soup will not take too long, the soup of nutrients primarily amino acids, the heating time is too long, will produce current substances, nutrition, and they were devastated, ordinarily approximately 1 hour soup, chicken, pork ribs soup about 3 hours is enough.
7, to obtain soup is not greasy, after the burn can be good Tang Bao, after cooling, the oil floating in the soup, or frozen in soup, soup with a spoon to remove, then Tangbao roll.
8, drink soup ahead meals, can promote the secretion of gastric juice to help assimilation and absorption, but there are superficial gastritis should drink later a repast, so as not to aggravate the symptoms.
9, numerous people calculate that soup nourishment are condensed in the soup, so the only soup on the soup pot good for the inside of the meat will not abdicate, but in truth, not stuff how long the soup, meat nourishment can not be completely dissolved in the soup, so even after eating soup the right amount of meat to soup pot over the meat material torn out, to soy sauce, ginger silk, silk red pepper dip with fresh tune into , entry is quite delicious.
two different soups have different effects, as described under;


(1) anti-aging soup: soup of the special nutrients and collagen protein to promote micro-circulation, 50-59 This decade-old people microcirculation sung to the ebb of the transition phase, bone aging fast, drink soup bones can constantly be difficult to accomplish the effect of drug received.

(2) anti-asthma soup: soup contains a special fatty acids, it has anti-inflammatory effects, to remedy pulmonary respiratory abscess, prevent asthma aggressions, asthma in babies is maximum efficacious.

(3) soup anti-pollution: a variety of fresh vegetables rich in alkaline elements, which dissolve in the soup can into the body via the absorbent fluid was normal alkaline environment, the state will help people the body re-dissolved pollutants or toxic substances, secreted with the urine.

(4) anti-cold chicken soup: chicken soup chicken soup, primarily the mother's special nutrients, can build up the throat and bronchial membranes of blood prevalence, enhance mucus secretion, timely removal of respiratory viruses, ease coughing, larynx dry, sore throat and other symptoms.

(5, cold seaweed soup: kelp contains a lot of iodine and iodine assists to four thyroid hormone synthesis.
best time for cutting:
soup was cold when material is better nowadays, due to the quick solidification of hot water will make the protein, a flavor
three easy meat dish, soup pot of good soup approach
the opener to have a good soup, the picture point that the soul soup soup like so say, the soup in the soup shows how much time has played a key role.
Here are several common bone stirred at the end of the production method:
1, pig soup:
pig stock production methods, will mallet pig bone, spine neat cut large pieces into the soup pot boil the blood boiling water to taste, remove and put it into the pot plus a boiling water, add onion, Ginger a small fire burning cook 3 to 4 hours. pig soup pot can be used to control a heap of soups ,
can also serve as the basis of taste for seasoning.
2, chicken broth:
method of making chicken broth, rinse the chicken stand, into the boiling water pot boiled thoroughly into the soup pot, add the amount of water to boil, corner simmer 2 hours, plus a few pieces of ginger to taste fishy, ​​to proceed to Tangnong shiang cook when you can skim the oil slick the chicken broth used for meat and soup can, along to private taste, the soup can be put soup in the other pate.
3, bone broth:
method of making bone broth, clean cut large pieces of the bone, into the boiling water to the soup pot boil the blood taste, remove and put it into the pot plus a boiling water, add onion, Ginger stir boiling, turn a small fire burning cook 4 to 5 hours when a thick lotion soup can with White Bone soup pot system can be used for a variety of meat and vegetarian soups, soups can also be based on the needs of with the tendons of meat or offal add dried orange peel, ginger boiled beef bone broth soup instead.
4, smoked bone stock:
smoked method of making bone broth, take a small bone wash remove excess fat, cut into the oven, baked to brown, then baked bone into the boiling water pot, add bay leaves, thyme, cloves, orange peel and bring to boil After a small fire burning and cook for 3 to 4 hours, distance themselves from the soup, you can look with a gauze filter. smoked bone soup pot system that can be used all kinds of soups, has a unique flavor of smoked bone focus.
5 , Rouguxiang soup:
Rouguxiang soup making means, will remove excess fat meaty bones rinsed, placed in boiling water to the soup pot seethe 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 tasteful. Rouguxiang soup pot system can be used for a crowd of meat and soup, meaty bones with a touch of spice and flavor concentration.
control over the production of several methods of soup soup, you can use the flexibility in the soup,
system of a kind of delicious pot of soup a
6, various fruit and vegetable soup:
Assorted fruit and vegetable soup made approximate to individual favorites, all kinds of fruits and vegetables, into the blender , plus the amount of water, whipped into a sauce, return to pot can be opened. assorted variety of fruit and vegetable broth color change, due to the ratio of different fruits and vegetables, both nutrition and lead to loss of appetite for seafood, fruit and vegetable soup boil cook conditioning .
7, mushroom soup:
mushroom broth soup production method, mushroom, Cordyceps, morel, boletus, dry goods were Rinse with warm water, soaked, bandaged with gauze, into the soup pot, add water to boil, turn simmer and cook and cook for 2 to 3 hours, turn off the heat can be. mushroom broth can be used for meat and soups, as soup, delicious fruity bacteria, generally no added seasoning flavor spices up.
8, mushroom soup:
; mushroom broth soup production methods, washed with water dried mushrooms, soaked until soft, stalks washed, then soaked in water for 50 minutes, water can be filtered with gauze, or into the soup pot, add water to boil. shiitake mushroom soup is mainly used in the soup to taste elegance, is generally not used unattended, but adding accessories spices for seasoning.
9, dried fish broth:
dried fish method of making soup stock, the seaweed washed into the pot soak for 20 minutes, the fire to boil, turn slow fire, add boiling dried fish pieces, playing to the floating foam, remove from heat, filter out the soup can. bonito broth, as dry was appointed as a firewood, Japanese cuisine is 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, the flexibility in the use of soup , if to advert fresh, enriched, both delicious and nutritious.
soup sauce are numerous, but can not shirk random mingle,
otherwise unknown miscellaneous not only taste, taste can not even speak about the unique delicious easy and credible.
four pot system different flavors of soups, spices are used with a simple rule:
1, salty flavknow next to nothing ofup: a product of fresh soy sauce, cooking wine, chicken, salt followed by into.
2, fresh spicy soup: diced green onion, shrimp sauce, chili sauce, salt turn into.
3, hot and sour soup taste: vinegar, red pepper, pepper, salt, sesame oil, ginger turn into.
4, Hot & Spicy soup: spicy bean glue, garlic, spring onion, ginger, soy sauce, salt, sugar, monosodium glutamate turn into.
5, five flavall butup Products: star anise, cinnamon, cumin, pepper, Angelica powder, salt, ginger turn into.
6, curry soup: turmeric abrasive, coriander, white call, nutmeg, pepper, cloves, bay leaves, ginger, salt, cooking wine turn into.
7, sweet and acid soup: tomato sauce, sugar, vinegar, lemon juice, salt, cooking wine, ginger were added.
8, onion pepper flavall butup: onion , onion, ruddy pepper at the end, salt, chicken, wine, sesame oil were added.
9, spicy flavhardly everup: Ma pepper, dried chili, chili sauce, cooked sesame seeds, wine, salt, monosodium glutamate were added.
10, butter flavor soup: lobster sauce, salt, chicken, shallot, ginger, garlic, dark pepper, turn into.
V. Hu soup practices; Happy Hu soup
Hu Ming Jiajing in the original soup, when Gelao Yan Song throne to discuss favor, from a recluse to get a pair of hands to help lengthen the life dedicated to the Emperor flavored drugs to spoil the broth to drink of The infinite delicious soup, dragon Yantai Xi, named So soup spicy taste, then renamed , Qi Xie 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, kelp, lily, peanuts, vermicelli soup seasoning
Hu:
star anise, pepper, cinnamon, Angelica, dried tangerine peel, pepper, salt, cooking wine, vinegar, sesame oil
main ingredients:
pot broth (chicken or pork soup), twenty-two flour and water whipped in one way, a starch and gluten separation of the batter stand, cooked chicken or pork cable two or three, the water made a good fungus, seaweed, mushrooms, lily flowers a tiny different, vermicelli (mung bean, Henan, or a solitary sweet potato starch noodles made tilting, like fans and rice noodles) one or two, a dozen raw peanuts tablets. spices: salt, monosodium glutamate, pepper, chili powder
Hu soup approach:
1, stew: the sheep (livestock) meat, sheep (cow) bone put 清水中浸泡 1 hour, add water to pot varieties heated to boiling, clear the beef, bone, drenching the meat , bone blood poured into the pot, stir well, low heat to complete the soup floating foam drifting in the soup, in addition to the floating bubble web, to the meat and bone into the soup, add star anise, pepper, cinnamon, Angelica, Chen spice bag into the package, simmer for 2 hours, the meat, bone, clear spice bag, fillet into small chips (blocks).
2, washed gluten: wheat flour plus a pinch of salt and water, and into the dough, wake up 30 minutes, then massage again infer, then slowly add water, knead suspect, the gluten precipitation.
3, readiness of materials: seaweed, lily were soggy softened, washed, snatched seaweed, lily to the roots; peanuts Wash the rice; slackened vermicelli soggy, washed, cut 10cm of the bar; gluten turn on the water in the cooked, remove and cut into small pieces.

4, the soup: a good broth stew into seaweed, lily , peanuts, gluten-chip, sheep (cattle) meat, salt, cooking wine, pepper stew for 30 minutes, add noodles and simmer 10 minutes, the precipitation will wash the surface of the water when gluten slowly stirred into the soup, boiling 5 minutes, Sheng into the bowl, points vinegar, sesame oil can be poured.

5, the soup on the fire, until the water is boiling, add in addition to the main ingredients other than flour. even after boiling stir into the yet good batter, with a spade move to make non-stick pan, boil after addition the appropriate amount of ingredient branding.
Note:
flour in moderation, not too thick and too skinny tastes better. pepper and pepper according to personal like to add. pork can also use lamb.
soup herbs used in medicinal properties list

category:
Citrus: tune in with hysteresis, Shun Qi Phlegm, alleged through the five internal organs. (to scratch pulp wash)
Tianqi: also known as Panax, bleeding, stasis. (washed, trampled heap)
medlar: also known as Wolfberry, smart head, lungs Liver, Kidney benefits gas. (Wash)

yam: up Insufficiency, Qing Xu hot, solid stomach.
Tremella: Yin and Yang Wei, lungs and fluid, prettiness, free of cholesterol. (freshwater 1 hours, tear)
fungus: up blood, lungs and bleeding, 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, flee the large intestine. (into the boiling water 5 minutes)

North Almond: too known as bitter almonds, Qu Tan Ning cough, relax. (with the South)
clearing tonic: clear make up (including odoratum, 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: nature of Gan , slightly bitter, slightly warm; ginseng Su, deputy premier ginseng, calcium, magnesium, saponin, can soothe the nerves to assist the heart, lungs gas, make up the five internal organs, spleen and stomach, saponin hemolysis, caused by rheumatic heart can be dispensed a variety of bleeding.
Gui: of sweet, acrid, lukewarm, can enhance the metabolic stimulate mucosal congestion, Lee joints, sweating, by the temperature of the tendons, Tongmai to climate temperature.
Ling Xian: of Sim, bitter, should the five internal organs, dispersed rheumatism, Lee joints, tendons and clear the body.
Polygonum: of bitter, sweet, slightly astringent, contains rhein premonitory character in promoting intestinal peristalsis,
eggs included phospholipids for the mentally weak, and promote new growth of blood, has a strong heart function.
Caulis: of bitter, sweet, slightly warm, can remedy rheumatism, dizziness, anemia,GHD Green Styler Straighteners, insomnia.
aggregata: Xin Xing , fragrant, bitter, warm, skillful to stimulate both mucosal deadlock Thanh Hoa central role.
yam: and sweet, smooth, rich in starch solution quality, rechargeable interior organs, spleen and abdomen, fill languid solution of Diabetes, make up spleen benefits of water efficiency.
Rehmannia: of sweet, warm, slightly bitter flavor, with dense mannose carbohydrate fermentation, in Flavin and iron, can Kidney blood, marrow fill in elite, to nourish, muscular blood tonic, there are Strong nerves strong effect, physically weak for anemia, nerve weakness, shortness of breath.
Park jewelry Grass: heat, Sim, must alpine, aphrodisiac, cardiac, help gas effect.
protect the heart vine: ######ual bitter,GHD IV Salon Straighteners, warm, slightly fragrant, malign pain and swelling, broken blood kin, and Water stream blood.
Fu Qin: of sweet, light, flat, containing Fuling enzymes, vegetation cellulose, glucose, fructose and ash etc., in addition to the chest under the heart to help against the gas knit gas treatment of pain, cold and heat, full of trouble, Keni, urine, Lee moisture and stomach, as referee, for heart pulsate, urination, skin edema, bothered sleep disorders.
malt: of sweet, rich in vitamins, maltose, and lecithin. can and stomach digestion, broken air-conditioning, full expansion to confidants, digestion, and in order to help digestion, wounded on the food, to undergo indigestion Indigestion thick and greasy, breast full of muggy.

Yu-chu: 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, dryness and phlegm. (soak for 10 minutes, tear 4CM block up to half an hour to burn)
Prunella: Liver heat, lower blood pressure. ( Up to cook for 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. (peeled, into the boiling water 5 minutes to take effect to raiment, to the center) Gorgon: Gujing kidney, spleen to stop diarrhea.
figs : Qingyan lungs, stomach and bowel. (sliced)

cane: moistening, and the stomach, clearing heat and detoxification, provision to the snake can smell. Smilax: dehumidification heat, detoxification diuretic.
Angelica: make up and blood circulation, relieving grief.
Gastrodia: Qufeng, be frightened.
Cordyceps: virtual wastage complement, Yijing gas, phlegm.
Jasmine: refreshing, clean virtual fire to the cold product.
Hashima: ney, lungs, spleen. (freshwater issued five hours into the ginger water to boil 5 minutes to take achieve, into the slow cooker and a half hours)
broth, and that soup, soup can be divided into hair, and Soup broth three categories.
1, hair soup; materials, mostly fowl, piglet, duck bones, meat, pig, etc., 1st with cold water coil, and then to foam, then add onions, ginger, wine, cook for a few hours to a small bombard slowly.
Naitang; more alternative of chicken, duck, pig, pig's trotters, ELBOW Decoction of raw materials and other susceptible with boiling water burns, then add cold water, stir to boil, to foam, add onions, ginger, wine, simmer until soup thickens and slowly roll can be milky white.
broth; divided into common and refined broth soup two kinds.
2, ordinary broth, using normal stocking of old hens, together with lean pork, with boiling water burns, cold water, stir to boil, to foam, add onions, ginger, wine, and then change small fire, slightly open to keep noodles, small blisters can be turned over. the stove is too large, will cook white Naitang; the stove is too small, the fresh fragrance is not concentrated.
3, refined broth, broth with gauze first general filter behind. Zhancheng then take the meat dried chicken, onions, ginger, wine and water soak for a while. to release the chicken broth and dried, the busy port fire heat stirring until the soup to low heat when boiling, to refrain from Let soup roll. soup atmospheric suspension was adsorbed Minced Chicken, divisible Minced Chicken, the refining process is called It is clear delicious, often used for shark fin, sea cucumber, or high-end cuisine in the broth.
brewed their own stock, though not as synthetic flavors taste boxed chicken broth is delicious, but without anyone additives, real having peace of mind to let my heart every time the soup is best made within ten days spent, put too long, not good.
emulating begin making soup. refining of raw materials stock: Stick with the chicken skeleton and bone, I This buy-back of the shelf and the hole is chicken (backbone) bone.
steps: 1, do water, the fire, stir, cook the bones into two or three minutes to cook the blood at the end and then remove and rinse the bones thoroughly .
2, reconnect the water, into the bone, in order to maintain the original flavor, I just put two ginger fishy. in open fire, and then swept to float at the end, then turn a small fire to cook two to two slow and a half hours afterward, turn slightly small fire to keep soup boiling state roll for 20 minutes, this soup will be build up white.
3, soup entirely cool, remove bones.
4, respectively, will be one bag of fresh set in a bowl or a plastic carton.
5, percolate the soup.
6, leftovers and impurities filtered meat, the soup into a bowl of fresh wrapped in bags,GHD MK4 Gold Straighteners, each bag into the just the amount you need each time the amount of soup. Department of the bag a button.
7, spliced to the refrigerator with the freezer bowl so you can assure that the soup will not be holding up the bag deformation coerce burst.
8, with period, the broth out of ice, directly into the thawing pot apt use above it.
refined stock:
comes to stock a excellent stress, will transform a cream soup. This is called personal hotel with the most, is mixed with pig launching and pig blood stew, is said to taste very fresh, but I think that few laws but , the law does not take.
stew soup when to use cold water, which overshadowed the material, add wine to go to the smell of nasty things, yet should not put the ginger and other entities, discourage and vegetables wins savor, After boiling the water, skim foam, on low heat Wu a, Wu has crisp flesh to the bone bad, equitable be. have to stew low heat. until the stew is good, and make soup secretion, then napkin filtration of impurities, cooling, scrape the top of the chilly fuel and then boiling the soup repeatedly, into the beaten egg whites into the egg pearly, when, to the side into the soup meantime stirring, the soup as egg white ambition be mantled nigh opacity of the material, until the egg white burning age, picked up discarded. This has been activating cool soup, this soup can as the water secondhand.
Tang Qing wisdom that most folk do not know, just take the chicken cook cook, cooking time, from the inside scoop on the scoop of Gaga, the broth, clear and oil, alternatively a good prop, and, not a vegetable broth can be used, such as tofu, clothes, can not with the stock, any is clear, accordingly pure; variant sample burn seafood, to use the chicken broth can not be used; and there's accentuate, there's more.
cooked soup, you can refrigerate them into plastic bags, with the use of 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 elementary, so even the Vegetarian trays, 1 that also used hormone broth . Su-stock, multi-use carrots, bean buds, celery basis and mushrooms into stew; I have done different with only mushrooms and rise vegetarian soup, really delicious exception, and that flavor than the meat soup, more of a purified taste.
prime soup approach:
(a) material: 900 grams bean sprouts, carrots and celery 2 1.5 (or 1 white radish) mushroom stalks 90 g Method: 1 carrot, peeled, washed, cut into pieces; celery Wash, cut into small pieces, washed soaked mushroom stalks back 2 all the materials into the pot and 1,200 ml of water to boil, continue cooking fire Gaixiao 4 to 5 hours (need to linger in the stopper breach) 3 and let cool filter, leaving the soup, frozen immediately after application. (b) Material: 75 grams mushrooms pedicle approach: 1. pedicle mushrooms washed into the pot, add water 2400 ml, the fire to boil 2. Gaixiao simmer 1 hour and cool down filter. (adding the right amount of beans, the taste is more mellow).
consideration; broth methods of production and eating Myth:
winter, many families will be soup, 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 it was a misinterpreting, in fact, the extensive bulk of nutrient broth is still meat, ate and drank the best choice.
many people that meat and other raw materials by boiling down a long time, nutrients will enter the soup, so the soup nutritious than meat. In fact, this is bad, because in addition to water, nutritious soup entire from raw materials, raw materials are water-soluble of nutrients and non-divided water-soluble nutrients such as water-soluble vitamin C,GHD Mini Salon Styler Straighteners, minerals, some into the soup will not water-soluble protein 90% -93% or more remain in the meat, the soup of the aggregate content of less than 10 %.
here to accentuate; soup ought no be too long, otherwise easily guide to protein deterioration,GHD IV Styling Set, stuff culling of alphabetical meat stew and vegetables as a good addition, the broth should not be too many to nectar for it contains great amounts of portly in meat In the lesson of stewed fat dissolved in the soup, the soup is easy to add more blood for cardiovascular health. lipids were high whether you ambition to add protein, can be replaced with tofu soup broth; same time, the broth high in purine content, purine metabolic disorders gout patients and patients with hoisted serum uric acid concentrations should be Shensi.
attention; nursing babies should be bust milk-based, do eat a lot of broth Mo.
In short, stock only supplement the role of our cooking, nutrition is not comprehensive, should pay attention to the food mix.
stew soup principles of choice of materials: white meat is better than red meat, meat the size of shrimp is a white meat> fish white meat> chicken white meat > sheep red meat> pork red meat> meat red meat.
broth ingredients usually used in effect
1. From the TCM outlook, pork kidney and blood, nourishing yin; pork soup bring ... to an end as absence of body fluid can cause keen irritability, dry cough, constipation and impeded labor.
2. Beef has fill the stomach, benefit qi and blood, strong bones and muscles, eliminate swelling and other effects. jujube stew beef, it helps muscle growth and promote wound healing effect.
3. lamb Warming stomach for the management of nausea caused by stomach Deficiency, crisp, chills embolism; Warming liver and kidney for the handling of deficiency of the To Yaoxisuanruan Leng Tong, impotence embolism; blood temperature by, for post-natal blood absence caused by the cold abdominal Leng Tong.
4. Chicken can be warm in the gas, add up fine marrow for the treatment of virtual Lo thin, dizziness, palpitations, abnormal menstruation, postpartum less milk, diabetes, edema, the number of prevalent urination, nocturnal emission, deafness, tinnitus.
stewed broth attention to the details of the seven:
want to drink soup a healthy body, the production of the soup will converge on the details of science, so that enough to be selected flavor, odor small, fewer sanguinary, fresh beast material, such as chicken, duck, pork, pork pork, pig, ham, duck, fish, etc. Such foods are rich in protein, succinic acid, amino acids, peptides, nucleotides, etc., they are also the main source of flavall butup.
Second, the food that is used to flavor fresh
enough, no smell of mutton smell of raw materials. fresh is not forever The stress of the so broken down into amino acids, fatty acids and other substances the body easily preoccupied, not only the most nutritious, and tastes the best.
Third, choose the right cooking apparatuses to boil soup
vintage jar with the best results. jar is singed at high temperatures, with aeration, adsorption is strong, uniform heat transfer, heat slowly and so on. soup, the jar can be poised and durable to the appearance heat transfer to the inside of the raw materials, ambient temperature and relatively poised , and it helps with food, water molecules perforate each other, this time to maintain the reciprocal penetration of the longer, the more delicious ingredients flood, proudly soup taste more fresh, dense, the texture of raw materials more Sulan.
Fourth, heat the soup to the appropriate
tips are: stir boiling, simmer a small fire slowly, so that the protein foods in order to extract as many as likely so delicious and dissolved materials out of the soup so proudly more fresh, dense and delicious and only a slow fire to make a lot more leaching of nutrients, and clear soup, taste ripe.
five water delivery to water is both delicious food and rational
solvent, heat transmit media is food . changes in water temperature, amount of how much nutrition and flavor of the soup has a straight shock soup of water is generally three times the heaviness of major food and cold water together to make food and heat. soup should not use hot water, If you start to go out into the pot, pour hot water or boiling water, the surface of the meat sudden high temperature, the external protein will presently solidified, so that the interior wafer of protein is not entirely dissolved into the soup. In addition, if the soup to the pot with cold water half-way protein can not be entirely dissolved into the soup, the soup taste will be affected, not tasty, but not enough liquor color clear.
6, with some food to appropriate among
been nailed with the prototype, nutrients are complementary role that the food on the chart . dismiss in the water, protein coagulation, lack of flavor. soup when the temperature is preserved at 85 ~ 100 degrees Celsius, if the soup with added vegetables should be eaten with the unlock in order to avoid vitamin C is destroyed. the soup can into the amount of MSG , sesame oil, pepper, ginger, onions, garlic and other spices, but memorandum that the amount should not be too much, to avoid affecting the aboriginal flavhardly everup