How did Zeng Qixiang organize the editor to cook a bowl of good soup? It's actually more exquisite than you think. It is not good to put down the necessary ingredients and cook them with fire. In fact, no matter the amount of water, the control of temperature and the choice of ingredients, it will cause great differences in taste. What kind of ingredients are suitable for soup? The following are several choices suitable for soup: chicken: it is best to choose chicken legs and chicken breasts, which are delicious, refreshing and tender. Duck meat: it is best to choose duck legs and duck skeletons for soup. Pork: choose ribs, cavity bones, front and rear legs, lean meat, pork belly and so on. Beef: Choose breast meat and belly meat. Breast meat tastes tender, fat but not greasy. The belly meat is the beef brisket, which is fat and thin, with great toughness and mellow and full taste. Mutton: leg of lamb, breast of lamb, waist nest, neck, neck and other fresh and tender meat materials, suitable for soup. Aquatic products and fish: Monopterus albus, soft-shelled turtle, silver carp, silver carp head, bass, crucian carp, sea cucumber, squid, octopus and so on. It's all delicious in the soup. Dried vegetables: Choose tremella, dried Flammulina velutipes, rotten vegetables, laver, dried bamboo shoots, etc. Vegetables: Choose carrots, bitter gourd, lotus root, tomatoes, bean sprouts, mushrooms into the soup, fresh and palatable. Dried fruits: dried lotus seeds, figs, chestnuts, walnuts, sesame seeds, ginkgo, etc. Crispy and nutritious. Beans: lentils, black beans, adzuki beans and soybeans are all suitable for cooking soup. In principle, the amount of water is more than all ingredients, and each person is not less than twice that of soup. A family of four should drink soup and add at least 8 bowls of water. Fill the water once. Remember to pay attention to the water consumption before cooking soup. Fill it once. Adding water halfway will affect the quality of soup. If you really need to add water, you must heat the water. Adding water in the middle will dilute the flavor of the original soup. Temperature control when cooking soup, the soup should be boiled with strong fire, and then cooked with low fire, so as not to affect the taste of the soup. Generally speaking, it takes about an hour to stew fish soup, and three hours to cook chicken soup and ribs, but ginseng chicken soup should not be cooked for too long. If the cooking time is too long, the ginsenoside contained in ginseng will decompose and its nutritional value will decrease, so the best time is about 40 minutes. Ingredients: 500g of crucian carp, 0g of lily10g, 4g of salt and 4g of pepper. Practice: 1. Remove impurities from lily and soak it in water for half an hour. 2. Scales, gills and viscera of crucian carp are removed, fried in a hot oil pan for a while, boiled with boiling water, and the soup is filtered out. 3. Cook crucian carp, lily and fish soup in casserole until cooked, and season with salt and pepper. Carassius auratus can invigorate qi and spleen, clear away heat and promote diuresis, and has the functions of nourishing yin, moistening lung, clearing heart fire and stopping diarrhea.