Autumn stew method and skill of the soup

Autumn stew method and skill of the soup
Autumn-dryness disease people are apt to get angry, so it is very essential to supplement nutrient and moisture for the body through the diet in time, add some soup, choose the delicious cooked food suitable to mend in the diet in autumn every day, it may be the best choice of emptying worries and moisturizing in autumn.


Stew the soup and often choose the animal raw materials rich in protein, such as ox, sheep, pig's bone and chicken, duck's bone,etc.. Clean raw materials first, enter the pan the last once and full cold water up, use the boiling of very hot oven, and then use the small fire instead, it lasts 20 minutes, throw the foam, add condiment such as ginger and cooking wine, keep boiling for 3-4 hours with the middle fire after water boils again, make protein in raw materials dissolve more, the thick soup is milky white, can solidify and can be regarded as the best after cooling. Making the bad smell of soup delicious has the following skills:

1,It is to endure and boil the food to stew slowly with the slow fire, can make the nutrient component of the food dissolve, the easy human body digests and absorbs. Stewing the soup is called the time in the kitchen living, because cook tediously, and because the time when needs is long. Stew soup to be very easy, so long as it is reasonable for raw materials to allocate, three it stews four to be stewed (stew, need two to 3 hours generally, it takes four hours to stew) ,Stew on the fire slowly. Fire take too big, duration and degree of heating as accurate with the intersection of soup and intensity of seething with excitement, the light fire is stewed slowly after boiling.

2,Except that the time stewed should be long, should also notice:

Avoid adding the cold water midway: The meat that is heating contracts after cooling, protein is difficult to dissolve, the soup will lose original delicious perfume.

Avoid putting the salt early: Put the salt and make protein in the meat difficult to dissolve to solidify early, make the color of soup shade, density is not enough, the appearance is not beautiful.

Avoid putting condiment such as the spring onions, ginger, cooking wine too much: It is genuine so as not to influence decoction.

Avoid putting the soy sauce too early too much: In case that the soup bad smell becomes sour, the color changes and turns black secretly.

Avoid letting the decoction roll to boil big big: In case that the protein molecular motion in the meat makes the soup muddy fiercely.
Autumn Stew the soup
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