How to cook soup?

Everybody likes the friend hello ~ food! Today, and everybody says about pottage skills ~! Often see some friends asked how to cook soup? How to cook good hot? Boil soup skill is what? So today I will tell you if you follow this, a total of seven, can endure a good-looking and drink soup!
How to cook soup pottage skills
Boil soup "seven to."

Want to drink soup in a healthy body, the details will make soup, "seven to science to".

A, material to consummate

Material is the key to good cook fresh soup. To boil soup, must choose good taste, smell, and fresh animal gory raw materials, such as chicken, duck, pig lean pig elbows, pigs, bone, ham, cured-dry duck, fish, etc. This kind of food contains rich protein, butanedioic acid, amino acids, peptides, they also, the main source of steamed soup.

Second, the food must be fresh

Namely, choose taste Shan without meat. Fresh and not historically has exquisite "meat to eat fresh kill fish" jump "ShiXian". Modern speak, refers to the fresh fish and poultry died 3 ~ 5 hours, fish or fowl of various enzymes that protein, fat and other such as amino acids, fatty acid decomposition of the material body easily absorbed, not only the most nutritious, also had better.

Third, the cooker to choose

Cook fresh soup with old jar best effect. After high temperature firing jug, and are strong, heat, and adsorption cooling slowly, etc. When the jar to boil soup, and the external lasting balance transfer to the material energy, and in the environment temperature, relative balance with food and water molecules of infiltration, this kind of infiltration of the long time maintaining, delicious ingredients overflow morer, through the taste of the soup more fresh flavor of raw material, the crisp rotten.

Four, temperature should be appropriate

The key is: boil soup wood-pile, small fire burned slowly heat boiling. Such ability of protein in food flavor substances such as extract to dissolve, make up the soup more fresh and fruity. Only fire can dissolve more nutrients and strong taste, is clear.

Five, the water is reasonable

Water is delicious food, food and heat transfer of the solvent. The change of temperature, dosage of soup, nutrition and flavor has a direct impact. Water is usually the main food boil soup, and three times the weight of food and water to make common heat. Boil soup is unfavorable use hot water, if one begins to pour hot pot of boiling water, meat or by high temperature, the outer surface suddenly protein will soon solidification, make the layer can dissolves into protein soup. In addition, if boil soup pot, add water to midway protein can dissolves into the soup, the taste of the soup, delicious, but not enough to clear soup too.

Six, collocation to appropriate

Some foods are already fixed between the collocation of complementary role model, nutrition, known as the "golden collocation table." Most is worth mentioning, acidic food stew broth kelp pork and alkaline food nutrition of kelp just can cooperate with each other, this is Japan's longevity region of Okinawa food ", "longevity. In order to make the soup tastes is pure, should not be commonly use too many varieties of animal food together through.

Seven, careful operation

Boil soup when first put salt, salt with osmosis, because can make the water from raw material, protein and solidification. Boil soup in a long time when temperature maintenance, 85-100 degrees in vegetable soup, if add with put over to eat, lest vitamin C is destroyed. The soup can moderate in monosodium glutamate, sesame oil, pepper, ginger, Onions, garlic, but dosage flavoring shoulds not be too much, so as not to affect the soup.
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