many people know that drinking a bowl of hot soup can supplement a variety of nutrients, but it is not easy to cook a pot of delicious soup. In this issue, the reporter of life times invited sun Shuxia, chairman of the nutrition Safety Committee of China Health Care Association, to help you list several mistakes that you often make when cooking soup.

and

are the first, with less water. Water is the key to making soup. It is not only the medium of heat transfer, but also the solvent of food. The first mistake that people tend to make when cooking soup is that water is not enough, which leads to water added halfway and affects the flavor of soup. The amount of water should be at least 3 times the weight of the soup. If you really need to add water, it is better to add hot water instead of cold water, which has the least impact on the flavor of the soup.

and

second, the pot is too long. Some people are always afraid that the soup is too short to taste. In fact, if you are cooking broth, the best time is half an hour to an hour, which can ensure both taste and nutrition. Too long time will increase the content of purine in the soup, which will increase the risk of gout, and at the same time, the nutrition in the food will be gradually lost. If it is stewed bone soup or pig’s hoof soup, the time can be appropriately extended, but not more than 3 hours.

and

third, adding “materials” randomly. Many people hope to drink soup tonic, so they will add some traditional Chinese medicine when cooking soup. 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, ginseng, angelica, 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. Therefore, if you want to add Chinese herbal medicine in the soup, you’d better according to your own constitution.

and

fourth, adding salt early. Salt is one of the most important seasonings in soup making. Some people think that adding salt early can make the salt completely “blend” into the ingredients and soup and improve the taste of the soup. This is actually a misunderstanding. Because too early salt will make the meat protein coagulation, not easy to dissolve, will also make the soup dark, the concentration is not enough. Late salt does not affect the taste of the soup, but keeps the meat fresh and tender. So it’s better to add salt when it’s almost out of the pot.

fifth, soup boiling. When making soup, you should first boil the soup with a high fire, and then turn to a slow fire. Because the fire will make the water in the meat lose too fast, leading to its taste worse. The best way to control the heat is to boil the soup slightly.

and

sixth, mixed seasonings. “Adding more seasonings to improve taste” is also a big mistake in soup making. Too much and too much seasoning may cause a string taste, affecting the original taste of the soup and the original taste of the meat. Generally speaking, a kind of meat with 2 ~ 4 kinds of seasonings is more perfect, for example, when cooking chicken soup, you just need to put ginger, bay leaf and pepper. ▲

Leave a Comment