Near the winter, the weather becomes cooler, during this time to eat meat "paste autumn prostitute" has also become frequent, like pork, ribs and other meat to buy more is also slowly heartache, because this time not only the price of vegetables rose a lot, pork also came to join the lively price increase, long-term can not eat.
Pork as the main daily meat, the most times to buy, a variety of ways to cook, can be braised, do sweet and sour, steamed slices and stir-fry, stew soup soup, etc., but no matter how you want to use pork, the cooking skills to master are not much, take the soup, the taste of pork soup, stewed rib soup is particularly sweet and delicious, even drink two bowls may not be enough, but I have heard that many friends cook pork soup not only taste not fresh, but also have a strange smell, meat is not delicious, why is this?
In fact, in the operation of daily pork soup, there is not much difference with other meat stews, they are boiled after boiling water, and it is easy to have problems in taste, most of the time it is wrong in ingredients and condiments, some friends for pork soup, in the use of ingredients will be confused with stewed meat methods, so the taste of pork soup will be different from their own imagination.
When boiling pork soup, we need to remember the "2 put 3 do not put" operation, in order to be able to stew the pork soup to make the meat tender soup fresh and sweet, the key is not fishy, simply put, the simpler the material used in the soup, the better.
When boiling pork soup, do a good job of "2 puts"
Put it in: first put the meat in water to "soak in water and filter the blood"
Whether it is using pork, ribs, or lamb or chicken to make soup, the first major step in meat processing is to remove the fishy smell.
Most people's operations to remove the fishy smell of meat are directly boiled in the pot, and at most a few slices of ginger and a little cooking wine are added, which is the most convenient, but not the most effective.
It is recommended that before the meat is boiled, you can add one more step, let the meat be soaked in water for 30 to 60 minutes, soak part of the blood contained in advance, and then blanch the water to remove the body, so that the meat can be fishy, the blood foam contained, and the impurities can be better removed, so that the meat used for stew soup tastes more dry and tender.
Second: "Ginger" should be put when cooking soup
Ginger is a good thing, the attribute is warm, the taste is spicy and spicy, with cold dissipation, sweating and cooling, refreshing the mind, promoting digestion and other edible effects.
In the cooking style, ginger can add dishes and remove the flavor of the peculiar smell, such as steaming fish, stewing broth is a must-put material, so when the deer in the stew ribs, stew broth, whether it is boiled water or formal stew, will put a few slices of ginger, to suppress the fishy effect in the soup.
When boiling pork soup, you can't put "3 kinds of ingredients"
One by one: Peppercorns
As the saying goes, "pigs do not put peppers", which means that when stewing pork and boiling rib soup, peppercorns are the most taboo spices to add.
Because the pepper has a strong taste and a heavy pepper flavor, although in the brine, the addition of pepper can make the brine meat more fragrant, with a little numbness will be more delicious, but when cooking pork soup, pepper is not applicable.
Soup pay attention to the soup fresh meat aroma, and the pork flavor is not heavy, soaked in water after boiling water has basically dried times, if you also add pepper, can not play a role in increasing the fragrance of the fishy effect, pepper with the rich pepper flavor will be the delicious soup covered up, completely can not appreciate the fresh aroma of the broth.
The stew is filled with peppercorns, which is more suitable for meats with heavier flavors such as lamb and beef.
Two do not put: garlic
In the three "three accessories of onion, ginger and garlic", the most important thing to put when cooking pork is garlic, because among these three accessories, garlic is the most exciting, and garlic is added when stewing broth, and the rich garlic flavor will only affect the flavor and texture of the whole pot of soup.
When stewing, add some ginger slices to add flavor to remove odor, and sprinkle some green onions at the end to decorate the appearance, a pot of delicious stewed pork soup is delicious enough.
Three no-nos: cooking wine or liquor
Usually, before stewing with pork, ribs or other meat, we need to blanch the water again to remove the blood foam and fishy smell, then we need to add ginger and cooking wine or liquor to help remove the fish.
This is because the fishy smell of the meat pieces, part of it comes from the blood of the blood foam, part of it comes from the amine substances contained in the meat, and this substance can be dissolved in alcohol, so when adding cooking wine or liquor to assist in boiling water, the amine substance will follow the alcohol contained in the cooking wine or liquor due to high temperature and volatilize, so that the fishy smell of the meat can be removed.
When pork officially begins to boil soup, if you also add cooking wine or white wine to stew, it is not appropriate.
Because during the stew, we need to cover the lid, simmer slowly for a long time, and the alcohol, wine and taste in cooking wine or liquor are difficult to completely volatilize, and the final result will be because the soup has alcohol and wine smell, and the taste of the whole pot of soup will be completely changed, a strange smell.
Final summary: like pork, pork soup and other soups with a delicious and fragrant taste, the condiments or ingredients that need to be added do not need much, and the taste of soup and meat can be retained to the greatest extent, so when cooking pork soup, we must remember the above-mentioned "2 put 3 do not put", remember to master and use, can stew a pot of soup fresh meat without fishy taste of delicious soup.
Some condiments or spices can really add flavor to other dishes and make dishes more effective, but they are not suitable for soup, and adding them indiscriminately may have the opposite effect, and eventually ruin a pot of delicious soup.
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