In the case of soup, many foodies will only evaluate whether a bowl of soup is delicious or not, but they can't say whether it is delicious or not. Stew soup is actually a kind of food that we often eat in our daily lives, although autumn and winter are the best seasons for supplementation, but in the spring and summer, people's love for soup and water has not weakened.
However, many friends also said that when they stew soup at home, they always don't know what spices to put and what spices to put. So today Xiaobian wants to come to you to say that no matter what kind of soup is stewed, it is best to avoid the following three flavor ingredients, not only not to go fishy, but also may spoil a whole pot of soup!
Stew soup and avoid the three-flavor ingredients!
01 Peppercorns
The taste of the peppercorns itself is very heavy, if we say that when we stew soup, especially in dishes such as beef stew, after adding peppercorns, it will basically cover up the aroma of the meat itself, and may also make the beef soup more difficult to drink.
02 Garlic
Many friends in the stew soup, especially when stewing broth, will add some seasonings with fishy effect, if you say that such as ginger slices such as de-fishy spices can still be put, but if it is garlic, it is best to avoid, because garlic can actually not remove the fishy taste in the meat very well, but will affect the taste of the whole pot of soup. And the taste of garlic itself is relatively heavy, and it will also mask the other umami tastes in the broth like peppercorns.
03 Pepper
Almost every household will prepare the right amount of pepper, when stewing soup, like to put some pepper to fishy, and enhance the aroma of the broth, but in fact, if we put pepper, not only will not play a fishy role, may also make the fishy taste heavier, and will spoil a whole pot of soup, so when we stew bone soup, rib soup, chicken broth, it is best not to put pepper, even if you want to put, but also wait for the soup to come out and then put a little, otherwise be careful that a whole pot of soup will be broken!
Is the longer the soup is cooked, the better?
In the matter of soup, many people generally believe: "The longer the soup is cooked, the more sufficient the heat, and the richer the nutrition will be." "Cantonese people talk about "old fire soup", generally refers to the soup that has been boiled for a long time, the so-called "three pots and four stews", that is, three hours of soup, four hours of stew.
However, is it true that the longer the soup is cooked, the better?
In fact, the soup should not be boiled for too long, otherwise, the nutrients in the ingredients will be destroyed, resulting in protein degeneration. The "old fire soup" we drink in our lives has less protein dissolved, and compared with boiled water, although the taste is very good, it is only a little more nutritious.
Therefore, on the soup, the time is best controlled within 2 hours, and the soup time should also be properly controlled according to the different ingredients, for example, the fish meat is tender, when the fish soup is boiled, as long as the soup is boiled white; chicken, pork and other ingredients should not be more than 2 hours, otherwise the purine content in the soup will increase.
4 big pot soup misunderstandings, have you committed?
01 Add "material" indiscriminately
Drinking soup, the most important thing is to drink the original taste released by the food, if in the process of soup, indiscriminately add soy sauce, pepper, oil consumption, ginger, onion and garlic and other spices, will greatly affect the umami taste of food. In addition, we should also be cautious in the choice of medicinal materials, and be careful not to boil some medicinal ingredients together.
02 Add salt too early
Table salt is an indispensable spice for boiling soup, but salt should be added when the soup is about to come out of the pot, otherwise adding salt too early will make the protein in the meat coagulate, not easy to dissolve, and may also make the soup dark, affecting the appearance.
03 Add too little water
Some people think that if you add less water to the soup, the higher the nutrient concentration in the soup, in fact, this view is wrong, if you add enough water, resulting in adding water in the middle of the soup, it is very affecting the taste of the soup!
04 After the water is boiled, put the ingredients
When boiling soup, all the ingredients should be boiled together in cold water at the same time, if you wait until the water is boiled and then put the herbs, it will cause the protein in the meat to be lost.
Edited by / Huang Qianwen
Information / High Quality Of Life Home