I went to Hangzhou a few years ago and have been obsessed with two kinds of food. One is Dongpo meat. (See Dongpo Meat for details. ) My Dongpo pork is more satisfying to my family. Another dish is Zhang Shengji's old duck pot. That taste is really delicious. It's just a little too oily. Some netizens asked me why I haven't served soup yet, so I quickly sorted out my favorite soup and shared it with you. Duck is cold in medicinal properties, so it is suitable as a tonic in dry autumn. From the nutritional point of view of ducks, the nutritional components of ducks are diversified, which is in line with the characteristics of tonic in autumn. Therefore, it is more appropriate to drink duck soup for tonic in autumn.
Because I'm from the north, I'm not very good at cooking soup. Although I have read a lot of books in this field, I basically follow the following requirements, but I still feel dissatisfied. I can drink delicious and nutritious soup for myself and my family. I am studying hard now.
The secret of cooking delicious soup
First of all, the temperature control should be appropriate.
Boil the soup with high fire first, and then simmer it with low fire. The fresh and fragrant substances such as protein extract in the ingredients are dissolved out as much as possible, and the boiled soup is bright, fresh and delicious. The temperature of cooking noodles should be based on the boiling degree of noodle soup. Never cook the soup until it boils, so as not to make the soup turbid due to the violent movement of protein molecules in the meat.
Second, the timing should be right.
Chicken soup and meat and bone soup are cooked for about 2 ~ 3 hours, and fish soup and seafood are cooked for about 1 hour. Because the nutrition in soup mainly comes from amino acids, heating for too long will produce new substances, but the nutrition will be destroyed; Fruits and some leafy vegetable soups are generally boiled to avoid destroying nutrients due to long-term heating; Destroy the hue of soup and affect the taste.
Third, raw materials are cut and put in time.
For the soup stewed for a long time, it is advisable to cut it into large pieces when adding some root vegetables such as sweet potato, lettuce, wax gourd, carrot and asparagus, as well as meat and fish. When you need to add some tender leafy vegetables, you can add them before cooking to keep the maturity of the soup consistent.
Fourth, the water distribution should be reasonable.
The water consumption is generally 2 ~ 3 times the weight of the added ingredients. Can also be added according to personal preference, according to a bowl of Tonga with twice as much water, but it is not appropriate to add too much water and ingredients, otherwise the soup is too light to taste. In addition, when making soup, add water at one time. If water is urgently needed in the middle of cooking, it is advisable to add some warm water or hot water, and avoid adding cold water, because the heated meat shrinks when it is cold, and protein is not easy to dissolve.
Fifth, the seasoning should be added in moderation.
Soup pays attention to the original flavor, onion, ginger, cooking wine and other seasonings don't need to be added too much, and the seasoning should be less and not more. Otherwise, the soup will lose its original flavor. When cooking soup, if you need to add soy sauce to flavor it, don't add too much too early to avoid the sour taste and color of the soup deepening. Fish soup should be seasoned with salt before it is cooked. Don't add salt too early. Putting salt too early will not increase the taste, but will make the ingredients protein solidified and not easy to dissolve, which will make the soup darker in color and insufficient in concentration. In addition, in the nourishing function of soup, adding some Chinese herbal medicine soup pots can make the taste of soup more unique and the effect better.
Sixth, the choice of ingredients should be fresh.
When cooking, according to the freshness of the soup, the animal raw materials should be fish rich in protein, such as cattle, sheep, pig bones, chicken and so on. Fresh ingredients are the main secret of making a good soup. Fish and poultry soup is the most nutritious and delicious 3 ~ 5 hours after death, because various enzymes in meat will decompose protein and fat into amino acids, fatty acids and other substances that can be easily absorbed by human body after slaughter.
Soup is served below.
Materials: striped duck half (thin) pig's hand 1 Jinhua ham 200g Tianmu mountain wild dried bamboo shoots 100g natural mineral water 2200ML lemon 1 ginger 3 slices.
Exercise:
1. Cut duck and pig hands into larger pieces, rinse them repeatedly with cold water until there is no blood, marinate them with lemon juice for 10 minute, and then rinse them with clear water.
2, cold water pot. Scald the duck with a pig's hand. After the water is boiled, skim off the blood foam.
3, control the dry water to fish out.
4. Take it out and put it in a hot water basin and clean it again.
5. Soak dried bamboo shoots in cold water 1 hour, and wash and change water for many times. Cut the soaked dried bamboo shoots into pieces, and cut Jinhua ham into pieces for later use.
6. Boil the water or pour it into the soup pot, and put the ginger slices on it.
7. Put all the ingredients in the soup pot.
8, transferred to the old fire soup file, you can drink delicious soup after more than 3 hours.
Good experience:
1. I used wild dried bamboo shoots for this soup (I didn't buy ordinary ones, but this one is expensive). The color of the stew is not white. If I consider the appearance, I don't recommend buying this one.
2. Boiling soup with natural mineral water can complement the ingredients, and the human body can absorb nutrients more easily.
3, ducks should choose thin ducks. If the ducks are too fat, you can remove some fat parts before stewing the soup.
4. Dried bamboo shoots are salty and must be washed repeatedly.
Ham and dried bamboo shoots are salty, so you don't need to add salt when making soup.
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Here are eight kinds of health-care soups with slimming effect. Click on the text to enter:
Lemon green tea
Coix seed, winter melon and duck soup
Feichang lose weight soup
Winter yin meat
Cooking soup in another way is also healthy.
Korean food-miso soup
Do not exercise and lose weight porridge