How to make bone soup is the best?

Adding a spoonful of vinegar to the bone soup can dissolve the phosphorus and calcium in the bone and preserve the vitamins in the soup.

Never add cold water in the middle of cooking, so as to avoid the sudden drop in the temperature of the soup, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.

and it's best to cook in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer protein can not be fully dissolved into the soup; In addition, don't put salt too early, salt will make the water contained in the meat run out quickly, and it will also accelerate the solidification of protein and affect the umami taste of the soup; Don't put too many condiments such as onion, ginger and wine, just the right amount, otherwise it will affect the umami flavor of the soup itself.

If you think bone soup is too greasy to drink like this, you can add some kelp or melon and radish, so it won't get tired. You can also roast a small amount of laver on the fire, and then sprinkle it into the soup, which can also remove greasy.

In the process of cooking soup, you should pay attention to skim off the floating powder and oil on the soup surface, otherwise the soup will be ugly in the end.

also, if the soup is clear and not turbid, it must be simmered to make the soup only boil and not boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid. Summary of soup making

It is often said that people should drink more soup when they are in poor health. Now, you can make soup at home as long as you have time and mood on weekdays. It seems that soup making is also a fashion. Today, let's learn how to make a good soup.

When you read the recipe, you always say "Bring the meat out of the water or fly it". What do you mean? What are the advantages of doing so? When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.

every time I cook fish soup, the soup is ready and the fish is out of shape. What should I do? You can't use the method of boiling water to cook fish soup, but you should first fry the fish on both sides with oil, so that the fish skin will not be fragile and rotten, and it will not smell fishy.

is it better to cook soup with cold water or hot water? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The pottery pot with white inner wall is very easy to use. Why is the meat after the soup very firewood? After the lean meat is boiled in soup, the meat quality is rough. You can choose semi-fat and semi-lean meat, but the lean meat of the pig's front foot is still tender and edible after stewing for many hours.

Fish soup and broth in restaurants are like milk, and they feel very nourishing, but cooking soup at home can't always produce this effect. Why? Only when oil and water are fully mixed can milk be produced. When making broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then change it to high fire. When cooking fish soup, you should first fry it thoroughly in oil, then add boiling water and use high fire. Also note that the water should be added at one time, and then replenished in the middle, and the soup will drain.

What spices should I add to the soup? Do you want monosodium glutamate? When do you put the salt? Most northerners think that spices should be added to soup, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese soup, it is unnecessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be added last, because it can solidify protein and hinder the diffusion of umami ingredients.

is it better to cook soup as long as possible? Wrong! The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup takes about 1 hour, chicken soup and sparerib soup takes about 3 hours.

Although the soup is nourishing, it is a little fatty. What should I do? You can boil the soup and turn it off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, remove it with a spoon and then boil the soup.

should I eat soup before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but people with superficial gastritis should drink it after meals to avoid aggravating symptoms < P > Teach you to cook soup < P > Many people like to cook soup at home, but it is often irrelevant. Try some tips we introduced, and you are sure to cook delicious soup for your family.

Soup becomes fresh: it's best to use cold water to make soup. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer protein can not be fully dissolved into the soup; In addition, don't put salt in the soup too early, salt will make the water contained in the meat run out quickly, and it will also accelerate the solidification of protein and affect the umami taste of the soup; Soy sauce should not be added early, and seasonings such as onion, ginger and wine should not be put too much, otherwise it will affect the umami flavor of the soup itself.

Soup becomes clear: If the soup is clear and not turbid, it must be simmered to make the soup only boil and not boil. Because the protein molecules in the soup will condense into many white particles, and the soup will naturally be turbid.

Thickening of soup: In the absence of fresh soup, the soup should be thickened. First, the soup should be thickened by adding a thin thicken. The second is to add oil, so that the oil and soup are mixed into emulsion. The method is to heat the oil first, wash down the soup, cover the lid tightly and burn it with strong fire. After a while, the soup will become thicker.

Soup becomes weak: Just sew flour or rice in a small cloth bag, put it in the soup and cook it together, and the salt will be absorbed, and the soup will naturally become weak; You can also add a washed raw potato and cook it for 5 minutes, so that the soup can be diluted.

Soup becomes refreshing: Some raw materials with too much grease make the soup particularly greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to remove the greasy.

Soup becomes beautiful: cut 5 to 1 grams of slightly fatter pork into slices or dices, then heat the wok. After the pork is heated, immediately pour the boiling water into the wok. The pot will explode and turn up a big splash. After a while, a pot of milky "stock" will come out. Then add vegetables and seasonings according to your own preferences.

Primary school who cooks soup asks

Material selection: It is best to choose ginseng, angelica, medlar, astragalus, yam, lily and lotus seeds which are recognized by the people as having no side effects. In addition, you can choose a mild soup according to your physical condition. If the body is full of internal heat, you can choose Chinese herbal medicines such as mung beans, kelp, wax gourd and lotus seeds. If the body is too cold, then you should choose ginseng as the soup.

water temperature: when the meat is cooked in cold water, the protein on the outer layer of the meat will not solidify immediately, and the protein on the inner and outer layers can be fully dissolved in the soup. Only when the water temperature is appropriate, the soup tastes delicious.

blanking: the meat should be blanched first, and the residual blood in the meat should be removed to ensure that the soup is right. The whole chicken should be stewed to ensure that the meat quality of the chicken is fine and not rough after the soup is cooked. In addition, don't put salt too early, salt will make the water contained in the meat run out quickly, and it will also accelerate the solidification of protein and affect the umami taste of the soup.

heat: don't overdo it, and the heat is based on the boiling degree of the soup. After boiling, simmer slowly, which usually takes about three hours. Because ginseng contains a kind of ginsenoside, if it is boiled for too long, it will decompose and lose its nutritional value, so the best time to boil ginseng soup is about 4 minutes.

Treatment of the cooked meat: No matter how long it takes to cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so you should eat a proper amount of meat after drinking the soup.

How to make soup more delicious

As the old saying goes, you should eat three times and drink seven times. Especially in summer, because of the hot weather, people's appetite decreases, so people should always make some soup to drink in this season. How can we make delicious soup? Now I recommend some of my experiences to you.

Pork ribs soup-cut the soft ribs into pieces and blanch them, then put them in a pot with soaked peanuts and medlar in cold water, boil them, remove the foam, then simmer for 2 hours, and add refined salt, monosodium glutamate, yellow wine and a little pepper. This soup is mellow and nourishing.

bone soup-break the bones, add tofu or soybeans and cook. Cook with slow fire, so that vitamins and minerals in bones can be fully inhaled into tofu or soybeans, which is delicious and nutritious.

Pig's trotters soup-add green garlic and ginger to a cold water pot, add washed pig's trotters when the water is about to boil, add a little balsamic vinegar, boil and simmer, then add refined salt, monosodium glutamate and a little cooking wine. The characteristic of this soup is that the pig's trotters are tender, soft and rotten, refreshing but not greasy.

Chicken soup-put fresh chicken in boiling water, salted chicken in warm water and frozen chicken in cold water, remove foam after the water boils, and then simmer again, so as to release the flavor of chicken to the maximum extent. You can also add some ingredients, such as vermicelli and kelp. This soup is fragrant and mellow.

Duck soup-cut the duck into pieces, blanch and wash it, put it in a casserole, add yellow wine to boil, remove foam, add taro pieces to boil, simmer well, and add refined salt, monosodium glutamate and a little pepper. This soup is delicious, clearing away heat and fire.

Fresh fish soup-Use crucian carp or mullet as raw materials, put ginger slices, a little pepper and a few drops of white wine in the pot first, and then add a spoonful of milk to the pot after the fish is cooked. The fish in this soup is tender and the soup is delicious.

kelp sparerib soup

ingredients:

pork ribs, kelp, onion, ginger slices, refined salt, yellow wine and sesame oil

practice:

(1) soak kelp, steam it in a steamer for about half an hour, take it out and soak it in clear water for 4 hours, thoroughly soak it, then wash and control the water, and cut it into cubes < Take it out and wash it with warm water

(3) Add 1 grams of clean water to the clean pot, add ribs, scallions, ginger slices and yellow wine, boil with high fire, skim off the floating foam, simmer with medium fire for about 2 minutes, pour in kelp pieces, boil with high fire for 1 minutes, remove ginger slices and scallions, season with refined salt and pour in sesame oil.

practice: 1. Boil lean meat in boiling water for 5 minutes, then take it out and wash it. 2。 Wash all the ingredients. 3。 Boil a proper amount of water, add all the ingredients, and cook for 3 hours until the soup is seasoned with salt and raw materials.

efficacy: this soup is sweet and nourishing, and has mild and cool effects such as removing dampness and appetizing, removing phlegm and strengthening lung, etc. It is especially suitable for people with weak body and deficiency, and it is a timely soup in summer and autumn.

Danggui mutton soup

First, choose one and a half-year-old female Sanhuang chicken, slaughter it, remove its hair and clean its chamber, and then put it in the pot for half a day. The purpose of doing this is to make the chicken enter the autolysis stage from rigidity, and the protein decomposition is in the best state, so that it tastes especially fresh after being cooked. It is better to use mineral water for chicken soup. After boiling, skim off the floating foam, because the floating foam contains purine passwords harmful to human body, and stroke in the elderly is closely related to purine passwords. High-quality Shaoxing rice wine, pepper, green onion, fresh ginger, Xuanwei ham or Jinhua ham and mussels should be put in chicken soup. Then simmer slowly or stew in a pressure cooker for 2 minutes. Add salt, fresh bamboo shoots and chicken essence after taking out the pot.

Sydney Lily Lotus Seed Soup

If the weather is dry and the skin is tense, you'd better drink more soup as a supplement. Sydney has the effect of relieving dryness, while lily has the effect of moistening lung and cooling.

Materials: three Sydney, one or two lilies, two or two lotus seeds, four candied dates and six or two lean meats, and appropriate salt

Practice: 1 Peel Sydney, wash it and cut it into pieces. Wash lilies, lotus seeds and candied dates. 3 Wash the lean meat, then rinse it after flying.

4. Boil a proper amount of water and add Sydney, lily, lotus seeds, candied dates and lean meat.