Seven details Help you to boil the delicious soup-stock _ out and cook the skill

Seven details Help you to boil the delicious soup-stock _ out and cook the skill

Want to eat soup and drink the good health and fitness out, will pay attention to science on the making detail of the soup soon, accomplish ldquo; Seven wants rdquo; .
First, it is meticulous to operate
Should not put the salt first while boiling the soup, because the salt has osmosis, will make the moisture in raw materials discharge, protein solidifies, the fresh flavor is insufficient. The temperature is maintained at 85~100 for a long time while boiling the soup, if should be put and eaten with the vegetables at the same time at the same time in the soup, in case that vitamin C is destroyed. Can put flavoring agent such as gourmet powder, sesame oil, pepper, ginger, spring onions, garlic in the soup in right amount, but notice there should not be too much consumption, so as not to influence the original delicious bad smell of soup!
Second, the food should be fresh
Namely select fresh the intersection of flavor and foot for use, have, have a strong smell raw materials of the offensive smell. It is not always exquisite ldquo to be fresh; It is fresh to abate fish to wipe out and beat rdquo for meat to take; ldquo; In season rdquo; . Modern what has been spoken is fresh, mean fish, the intersection of beasts and birds and 3~5 hour die, fish or various enzyme of poultry make protein, fat,etc. resolve amino acid, fatty acid the intersection of human body and easy material that absorb into at this moment, not only nutrition is the most abundant, taste is also the best.
Third, cooking utensil should be chosen
Boiling the fresh soup uses the earthen jar result of many years' standing to be best. The earthen jar was fired through the high temperature, had keeping in touch with nature, absorbing strong, conducted heat even, such characteristics as heat abstraction was slow. While boiling the soup, the earthen jar can transmit external heat energy to the raw materials inside balancedly and lastingly, and relatively balanced ambient temperature, is favorable to the mutual infiltration of moisture son and food again, the longer this kind of time to permeate each other keeps, the more manily the fresh fragrant composition overflow, endure the intersection of flavour and fresh alcohol of soup that offer, to the more soft texture have raw materials.
Fourth, the duration and degree of heating should be appropriate
The knack of boiling soup is: Prosperous to burn boiling, the small fire is cooked over a slow fire slowly. Could dissolve delicious fragrant materials such as protein infusion thing in the food,etc. out as much as possible in this way, make the soup enduring out deliciouser alcohol delicious. Only the slow fire could make the nutriment dissolve out more, and the soup color is limpid, dense alcohol of taste.
Fifth, mix water to want rationally
Water fresh fragrant solvent of food, medium that food conducted heat. The change of the water temperature, the amount of consumption, is having direct influence on nutrition and flavor of the soup. Like water consumption is 3 times that of main food weight of boiling soup, and should make the food and cold water heated together. It is unsuitable to use the hot water to boil the soup, if pour the hot water or boiled water in the pan at the beginning, the surface of the meat received the high temperature suddenly, skin protein will be solidified at once, make inner layer protein unable to fully dissolve into the soup. In addition, if boil the middle way of the soup to a pot of cold water in Riga, protein can't fully dissolve into the soup either, the taste of the soup will be influenced, not delicious enough, and the soup color is not limpid enough either.
Sixth, it is suitable to match
Already there is a fixed matching mode between some food, nutrition has complementary function, namely ldquo on the dining table; The gold matches rdquo; . What deserves to be mentioned is the stewed broth of kelp, the pork of acid food can just cooperate with the nutrition of the alkaline food kelp each other most, this is ldquo of Okinawa of macrobiotic area of Japan; Macrobiotic food rdquo; . In order to make the taste of the soup more pure, should not generally boil the food of animal of too many varieties together.
Seventh, it is consummate to select materials
It is the key to boiling fresh soup well to select materials. Want boiled the good soup, must select fresh flavor feet, animal raw materials with little peculiar smell, with few, fresh blood stains, such as chicken, duck's meat, pig's red meat, pig's elbow, pig's bone, ham, pressed sated duck, fish,etc.. This kind of food contains abundant protein, amber acid, amino acid, peptide, nucleotide,etc., they are main sources of the delicious bad smell of the soup too.

|