Wang Huiyu, senior national cooking technician of

and

, stew meat and soup in the same way, but there are great differences in water use – stewing meat with water, boiling with cold water. If

and

are mainly meat, they should be cooked with hot water. The meat is delicious because it is rich in glutamic acid, inosine and other “fresh substances”. Hot water stewing can make the protein on the surface of the meat quickly solidify, and the fresh substances and nutrients in the meat are not easy to penetrate into the soup. The stewed meat is delicious. For example, for stewed beef, first blanch the beef in hot water to remove the residual blood. After boiling the water over a high fire, put the beef in the pot, remove the lid and simmer for 20 minutes to remove the peculiar smell. Then cover it and use a low fire to keep the floating oil on the soup surface at a certain temperature, which plays the role of stewing. There are two points to pay attention to when stewing meat. One is to cut the meat into a larger size to reduce the infiltration of fresh substances into the soup; the other is not to cook with high heat, so as to prevent the meat from becoming hard and hard to be boiled. The aromatic substances in the meat will also evaporate with the steam during the fierce cooking, so as to reduce the flavor. If

and

mainly drink soup, they should use cold water. Before making soup, add enough water at a time and heat it slowly. During the heating process, more nutrients and fresh substances in the meat are dissolved in the water. At the same time, the seasoning in the soup can also penetrate into the meat, so the soup tastes good. For example, for stewing fish soup, first put the fish into the boiling pot, then pour in cold water, boil and skim the oil foam, the fish protein will slowly solidify, and the nutrients can be fully released into the fish soup. There are three points to pay attention to when making soup. First, add enough water at a time. The weight of water is better than 3 times of the weight of other materials. If you find too little water, you should add boiling water to prevent the sudden drop of temperature, resulting in the rapid solidification of protein and fat, which will affect the taste and nutrition of the soup. Second, the fire boils and the low fire simmers slowly. Only by mastering the heat can we make better use of the ingredients to make a fresh and delicious soup. Slow fire can make the fresh flavor substance dissolve more, the soup color is clearer, the taste is more mellow. It should be noted that the boiling time of the soup should not be too long, otherwise it will become milk soup, and the soup materials inside will be scattered and cannot be eaten. Therefore, the boiling time should be kept within 5 minutes after boiling. After that, turn it into a small fire and slowly cook it to the time it takes. Third, do not add “materials” arbitrarily. Many people hope to drink soup tonic, soup will add some Chinese medicine. But the characteristics of different Chinese herbal medicines are different. Before making soup, we must be familiar with the cold, hot, warm, cool and other properties of traditional Chinese medicine. For example, American ginseng is slightly cool, Danggui and dangshen are warm, and wolfberry is flat. In addition, Chinese herbal medicine should be selected according to personal physical condition. For example, people with excessive cold should choose Chinese herbal medicines with warm natures such as Angelica sinensis and Codonopsis pilosula, but people with hot constitution may get angry after eating them.

and

need to be reminded that salt should not be put too early in stewed meat and soup, because salt can make the moisture in meat run out quickly, accelerate the solidification of protein, and affect the taste of dishes. The above content of

is only authorized by 39 Health. Please do not reprint it without the authorization of the copyright owner.

Leave a Comment