What is the ratio of soup to salt in the cauldron?

/& gt； 500 grams, 1000 grams of bone straight tail spine 500 grams of bone 500 grams, a small piece of onion, a small piece of ginger, 50 grams of yellow wine, 5 kilograms of boiled bone soup bone powder.

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Gourmet practice

1, fan bone, wash the bone, tail spine and bone thoroughly, then put it in a hot pot and boil it in boiling water 10 minutes later.

2, take out the bone, put it in warm water to clean the rag and bone root, especially the blood foam and impurities in the bone seam, must be removed.

3. Then split the bone, split it in two, and drain the bone marrow. In a fine steel pot, filter, sift out the soup with a fine mesh, add onion, ginger and wine, boil over high fire, skim the floating foam again, and simmer for 3 hours. This soup is good.

4。 Generally, pig bone soup can be used continuously and cooked at home for 9- 10 hour. Twenty-three times, beef bones, pig bones and dark gray fans were needed, and the flavor and quality soup was exhausted. Color: The soup is clear and oily.

Add a spoonful of vinegar and cook bone soup. Bones can be dissolved in phosphorus and calcium, and vitamins in soup can also be preserved.

Don't add cold water halfway when cooking, so as not to cause protein and fat to solidify and denature rapidly, and the temperature of the soup will suddenly drop due to the influence of nutrition and taste.

It is best to use cold boiled 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 outer protein can not be fully dissolved in the soup; In addition, don't put salt too early, the water in the salt in the meat will soon be exhausted, which will 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, and pay a fine, otherwise it will affect the taste of the soup itself.

Therefore, if you think bone soup is too greasy, you can add some kelp or melon radish, which is not tired. You can also roast a small amount of laver on the fire and then sprinkle it into the soup to get rid of greasy.

Pay attention to the floating surface when skimming the soup, and it will be smooth, otherwise the soup will be ugly in the end.

At the same time, in order to ensure that the soup is not turbid, it must be simmered slowly, so that the boiled soup will not boil. Because of the big roll, the protein molecules in the soup condense into many white particles. Add a spoonful of vinegar to the naturally turbid soup and cook the bone soup.

In this way, phosphorus and calcium can be dissolved in the bones of the soup and the vitamins in the soup can be preserved.

Don't add cold water halfway when cooking, so as not to cause protein and fat to solidify and denature rapidly, and the temperature of the soup will suddenly drop due to the influence of nutrition and taste.

It is best to use cold boiled 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 outer protein can not be fully dissolved in the soup; In addition, don't put salt too early, the water in the salt in the meat will soon be exhausted, which will 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, and pay a fine, otherwise it will affect the taste of the soup itself.

Therefore, if you think bone soup is too greasy, you can add some kelp or melon radish, which is not tired. You can also roast a small amount of laver on the fire and then sprinkle it into the soup to get rid of greasy.

Pay attention to the floating surface of the soup in the middle and late degreasing period, otherwise the soup will be ugly.

In addition, in order to clear the soup, it must be simmered gently, so the soup is not cooked. Due to the large volume, the protein molecules in the soup condense into many white particles, which naturally makes the soup turbid.

It is often said that when the soup is not delicious, now, as long as it is time, I can make soup at home. It seems that making soup is also a fashion nowadays, so how to learn from making a pot of soup?

When you see the method described in the soup list, you always say "meat sample or flying water" What do you mean? What are the advantages of doing so? When chicken, duck, pork and other gravy, soak the meat in boiling water first. This process is called "water" or "flying water". Not only can the blood be removed, but also some fat can be removed to avoid being too fat.

Every time the hot pot soup, the soup is good, and the fish doesn't cheer up. What should I do? The water in the soup pot should not be near, and the oil should be on both sides of the fry and skin first. It is not crowded or rotten, and it will not produce odor. Good materials are cut in cold water or hot water.

When the soup is ready? It's best to feed it with cold water. The water will quickly solidify protein, and it will go bad easily. 170 What kind of soup pot is good? Soup pot should choose the casserole with delicate texture. Enamel casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The inner wall of the white pottery jar is very good. Why is the meat in the finished soup pot very firewood? After eating meat and drinking soup, the meat is rough. You can choose half fat and half lean meat, but the front feet of lean pigs are still tender after many hours of meat stew.

The drinks in the soup and broth in the hotel are just like milk, which feels very nourishing, but you can't leave your own soup house. Why? Milk effect of oil-water mixing. When using medium heat, boil the soup first, then slowly, and then change the fire. When the soup is cooked for the first time, when it is thoroughly fried, add boiling water and use high fire. Pay attention to adding a little water in the middle, then let go of the water and vegetable soup. what

What about soup and monosodium glutamate? When is the salt? Most northerners think that soup with spices, such as onion, ginger, pepper, aniseed, monosodium glutamate and cooking wine. In fact, from the experience, Guangdong's soup and soup are authentic and do not need seasoning. If necessary, a sufficient amount of ginger. Finally, salt should be added, because salt can solidify protein and hinder the diffusion of flavor components.

Is the soup as long as possible? No! Tom's nutrients are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. Generally 1 hour soup, chicken and ribs soup takes about three hours.

Nourishing soup, although there is some fat, what should I do? After that, the dumplings can be closed. After cooling, the oil floats on the noodles or solidifies. Take out the soup with a spoon and boil it.

Should I have soup before or after meals? Most people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but superficial gastritis should be eaten after meals to avoid aggravating symptoms.

The soup pot teaches you that many people like to drink soup at home, but it is often irrelevant. Try to introduce some of our tips, and you will make delicious soup to satisfy his family.

Refreshing soup: It is best to drink soup with 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 outer protein can not be fully dissolved in the soup; In addition, don't put salt in the soup too early, the bacon will be used up soon, which will accelerate the solidification of protein and affect the umami taste of the soup; Seasoning should not be applied too early. Don't put too much seasoning such as onion, ginger and wine, otherwise it will affect the taste of the soup itself.

Soup becomes clear: to remove the soup without turbidity, it must be simmered gently, so that the boiled soup will not boil. Because of the large volume, the protein molecules in the soup condense into many white particles, and the soup is naturally turbid.

Thick soup: in any case, to thicken the soup, thicken the soup first and increase the thickness of the soup; The second is to mix fuel oil, engine oil and soup stock into emulsion. This method is to heat the oil first, wash the soup down, cover it tightly and burn it. After a while, thicken the soup.

Soup becomes weak: as long as a small bag of flour or rice is sewn inside, the soup cooked with salt will be absorbed and the soup will naturally become weak; It may also be washed and boiled in raw potatoes for 5 minutes, and the soup can be lighter.

Soup gets cold: some materials burn off excess fat, and the soup is particularly greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup, and the greasy can be deleted.

Soup becomes beautiful: cut 50100g fat pork into pieces or small pieces, and then heat it in a pot. Immediately after the shredded pork is out of the pot, pour boiling water into the pot. The pot will explode and turn up a large splash. After a while, a milky white "soup" pot came out. Add vegetables and spices to make you like it.

Selection of main ingredients of Q soup: Ginseng, Angelica sinensis, Lycium barbarum, Astragalus, Dioscorea opposita, Lily and Lotus seeds have no side effects, which is the best choice for folk identification. In addition, you can choose a mild soup according to your physical condition. If the liver fire in the body is strong, you can choose mung beans, kelp, melon and lotus seeds to clear the fire. Moisturize herbs. If the body is too cold, then you should choose ginseng soup.

Water: In chilled meat, only when the meat doesn't solidify immediately can the outer protein be fully dissolved in the soup. Only when the temperature is right can the soup taste delicious.

Cut: blanch the meat first, remove the blood residue from the meat, and ensure that the soup pot is straight. The whole chicken pot and pot can ensure that the meat quality of good chicken soup is fine and not rough. In addition, don't put salt too early. Meat with rapid water loss caused by salt will accelerate the solidification of protein and affect the taste of soup.

Temperature: the fire should not be too big, depending on the boiling degree of the soup. After boiling, stew slowly, which usually takes about three hours. Because ginseng contains ginsenoside I, it will decompose and lose its nutritional value if boiled for too long, so the best burning time of ginseng is about 40 minutes.

The soup pot is treated with meat: no matter how long the soup is cooked, the nutrition of meat can not be completely dissolved in the soup, so even after eating lean broth in moderation. how

This soup tastes better. There is an old saying: eat a third and drink a seventh. Especially in summer, because the weather is hot and people have a big appetite, people often have soup cooked this season. How can I make the soup delicious? Now, I recommend some of my experience to you.

Pork ribs soup-soft ribs are soaked in cold water, cut into pieces, blanched, boiled with peanuts and medlar until foaming, stewed for 2 hours on low heat, and then added with refined salt, monosodium glutamate, yellow wine and a little pepper. This soup is mellow and nutritious.

Bone soup-a chef who breaks bones and puts tofu or soybeans in them. Cooked with slow fire, vitamins, minerals and other bones are all inhaled by tofu or soybeans, and the food is delicious and nutritious.

Pig's trotter soup-add garlic and ginger, and quickly pour the washing water into a cold water pot. Used as pig's trotters, add a little vinegar and cook. Add refined salt, monosodium glutamate and a little alcohol. This soup is a professional soft rot pig's trotters, fresh, cold but not greasy.

Chicken soup-fresh chicken pot boiling water, pickled chicken pot warm water, frozen chicken pot cold water boiling water, and then braised, so we should maximize the release of chicken flavor. You can also add some ingredients, such as vermicelli and kelp. This soup is rich in gravy and alcohol.

Duck soup-cut the duck into pieces, blanch and wash it, put it in a casserole, add yellow wine and foam, add simmered taro pieces and cook, add salt, pepper and monosodium glutamate. This soup is delicious, clearing away heat and fire.

Fish soup-made of raw fish or mullet, first put ginger slices, a little pepper and a few drops of white wine in the pot, and then cook the fish with a spoonful of milk. This white fish soup is delicious.