Choosing ingredients is the key to making fresh soup. To cook a good soup, we must choose animal raw materials with full flavor, little smell and less blood stains, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck and fish. This kind of food is rich in protein, succinic acid, amino acids, peptides, nucleotides and so on. They are also the main source of delicious soup.

Food should be fresh.

That is, choose raw materials with full flavor and no odor. Freshness is not the "freshness" that has always been emphasized. Freshness in modern times refers to three to five hours after the death of fish, livestock and poultry. At this time, protein and fat are decomposed into amino acids, fatty acids and other substances easily absorbed by the human body by various enzymes of fish or poultry meat, which are not only the most nutritious, but also the best in taste.

Cooking utensils should be chosen.

Old crocodiles are the best way to cook fresh soup. The crock is fired at high temperature, which has the characteristics of air permeability, strong adsorption, uniform heat transfer and slow heat dissipation. When cooking soup, the crock can transfer the external heat energy to the raw materials in a balanced and lasting way, and the relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more fresh and fragrant ingredients overflow, the fresher the taste of the cooked soup, and the crisper the texture of the raw materials.

The temperature should be appropriate

The key to cooking soup is: boil over high fire and simmer over low fire. In this way, fresh and fragrant substances such as protein extract in food can be dissolved to the maximum extent, and the cooked soup is more fresh, mellow and delicious. Only slow fire can dissolve more nutrients, and the soup is clear in color and mellow in taste.

Water distribution should be reasonable.

Water is not only a solvent for delicious food, but also a medium for food heat transfer. The change of water temperature and the dosage directly affect the nutrition and flavor of soup. The water consumption is generally three times the weight of the main course of soup, and the food should be heated with cold water. Hot water is not suitable for cooking soup. If hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. In addition, if cold water is added to the pot in the middle of boiling the soup, protein can't be fully dissolved into the soup, and the taste of the soup will also be affected, which is not delicious enough and the color of the soup is not clear enough.

Matching should be appropriate

Some foods have a fixed collocation pattern, and nutrients have complementary effects, which is the "golden collocation" on the table. The most noteworthy thing is kelp stew. The nutrition of acidic food pork and alkaline food kelp can just cooperate with each other, and it is the "longevity food" of Okinawa, a Japanese longevity area. In order to make the soup taste more pure, it is generally not suitable to cook with too many kinds of animal foods.

Be careful when operating.

When cooking soup, it is not advisable to put salt first, because salt has osmotic effect, which will make the water in the raw materials discharged, and the protein will solidify and the umami taste will be insufficient. When cooking soup, the temperature should be kept at 85 to 100 degrees Celsius for a long time. If vegetables are added to the soup, they should be eaten together to avoid the destruction of vitamin C. You can add monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and other condiments to the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.