Autumn stew the skill of the soup healthily

Autumn stew the skill of the soup healthily

First, stew the meat of soup and should float hotly after soaking with the cold water first


The meat bought back, cut the appropriate size to put into basin, put into gutter and wash with water flowing, except can go besides water of blood, the function that still smells of fish, goes to the impurity, lets the meat be soft, should soak for about 1 hour after washing netly. Later entered to float in the boiling water hotly, can remove residual water of blood and peculiar smell even more and can dispel some fat, avoid the soup is too greasy.


Second, stew soup crude drugs to need to wash

Making of Chinese medicinal materials is much will be dry, is tanned by the sun and keeps, may cover with some dusts and impurity. Before using, had better wash with the cold water, but can't too wash long, so as not to run off the water soluble composition in crude drugs. Chinese medicinal materials one don't buy too much, so as not to use up, stale to lose flavor after put long.


Third, how to have knowledge to water

Should take overlaying all and eating material as the principle to water while stewing the soup in principle, while using ox, mutton,etc. to eat the material, the surface of water must exceed and eat the material. Making sure to keep in mind you had better not water midway, so as not to dilute and lose eating the original fresh flavor of material. If must water, should heat water.


Fourth, detailed fire stew while being slow, should not too long either

Stew soup, need, endure, boil with slow fire for a long time, time long and kind, most soup products are suitable for 1-2 hours, the meat can be boiled and boiled the fresh flavor most with 2-3 hours. If it is a main fact to use leaf dishes, it is more unsuitable to boil for a long time.


Fifth, the size of duration and degree of heating is the key

Usually stew and boil with certain high temperature with the fire first, when the meat that especially has the bone marrow eats the material, should drive out the water, float foam of blood with the fire first, in case that the decoction is muddy. After seething with excitement, need to transfer it to the small fire close to the stove heart, endures and boils slowly, it is suddenly heavy, suddenly little to remember not to need the fire power, so apt to make to eat the material and glue the pan, destroy the delicious food of the soup product.


Sixth, flavour and increase the delicious food

If like drinking the primary taste clearly, can not flavour, if the words that want to flavour, add some salt to render palatable before proposing the pan. It will make the moisture included in the meat release to put the salt too early, and accelerate the solidifying of protein, influence the delicious bad smell of the soup. If like the heavy taste, also but in addition, the chicken is precise or the mushroom is precise. If boil the fish, can go to smell of fish with ginger slice or rice wine as one feels fit.
Autumn Health Stew the soup
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