Du Yan weathering salt

It's getting cold, so it's comfortable to cook a bowl of soup. Whether chicken soup, duck soup, mutton soup, fish soup or vegetable soup, it can bring a little comfort to the cold body. Although the soup itself is not difficult to cook, it is always easy for many people to cook the soup salty or light, especially some broth. Adding salt is also a technical job. Add it too early, the meat soup is not fragrant, and add it too late, which is not delicious. How to add salt? Here's a great answer for everyone.

When should I put salt in the soup? You need to season the soup with salt 5 minutes before cooking. The reason for this is the following：

1, you can't put salt in the soup too early. Because of the strong permeability of salt itself, adding salt into soup too early will lead to dehydration of ingredients in advance, and the meat quality of ingredients will easily shrink in advance due to dehydration, so it is difficult to stew the umami flavor and fragrance of soup, and the taste of ingredients will be dull and unpleasant.

2, soup can not put salt too late. Because soup is usually stewed, there is more oil in the whole soup. At this time, the salt was added last, and the salt could not be well integrated into the soup. Soup will taste bad, and salty taste and umami taste can't be mixed well. It feels either light or salty.

It is best to season 5 minutes before cooking. If you add salt 5 minutes before stewing the soup, the salt can be well mixed into the soup and ingredients because it can be stewed for 5 minutes, and because the ingredients have been stewed, it will not dehydrate after eating the salt, and the finally stewed soup will be even and delicious.

How to cook soup is delicious? If you want to make a delicious soup, you don't need to add too much seasoning. Take chicken soup as an example, you just need to remember the following steps:

1. Slaughter an old hen, remove chicken feathers, internal organs, chicken nails and chicken lymph, wash it, chop it with a new knife and pat ginger for later use;

2. Add water to the pot, blanch the chicken with strong fire, skim all the blood foam with a spoon, cook for 1 min, and then take it out;

3. Take the chicken out of the pot again, add enough boiling water, a piece of beaten ginger, bring it to a boil with high fire, turn to low heat for 1 hour until the soup is thick, add salt, medlar and other favorite ingredients, continue stewing for 5 minutes, and then take it out of the pot;

4. Add a little pepper and chopped green onion to the bowl, pour a little chicken soup, and add a few pieces of chicken, and a delicious chicken soup will be ready. Does it look delicious?

Why did you add salt and ingredients at the last five minutes? Because the soup is mainly nourishing and nutritious, the ingredients are generally not heat-resistant, but nutrients such as red dates, medlar, longan and peanuts. If these ingredients are added to the soup too early, they are generally easy to stew and have no taste. Finally, the soup could not find the ingredients. Of course, you don't have to worry about adding the ingredients too late, and the soup you drink is not nutritious. In fact, these ingredients can be eaten directly, and the stew itself can't bring much nutrition to the soup. On the contrary,

Conclusion I believe everyone should know how to make a good soup. Take this chicken soup as an example. As long as the broth is boiled in cold water to remove the blood, it will be stewed thoroughly, while the vegetable soup is relatively simple. Just wash it and stew it together The process is simpler and the taste is just as delicious. I suggest you collect comments and interact.