各种煲汤方法（All kinds of soup method）.docVIP

各种煲汤方法（All kinds of soup method） Make a true stock for your family to learn. Keep good familys stomach, and the whole family is happy and healthy. Several unique soup must learn oh! A chicken, duck, pork and other meat soup, the meat in boiling water boil for a short moment, this process is called Water or flying water can not only remove blood, also remove some of the fat, avoid too greasy. 1, can not use water and fish soup pot method, and the first oil fish fry on both sides, the skin Dinggye is not fragile, rotten, but no smell. Cold water is better, boiling water will make the protein quickly solidified, not easy to flavor. 2, to select the delicate texture of casserole soup is appropriate, but inferior casserole enamel contains a small amount of lead, easy to cook acidic food dissolved out, harmful to health. The earthenware pot with white inner walls is very useful. 3, lean meat soup, meat is rough. Can choose half fat half thin meat, but the pigs front foot of lean meat, stew stew more than an hour later, meat is still tender, slippery edible. 4, to come up with milk soup, oil and water are mixed to the effect of milk. When you make broth, boil it with a large fire, then cook it over a small fire, then make a big fire. Fish do to fry thoroughly, then add boiling water, with the fire. Also note that the water should be added at a time, and then recharge the water, the soup will leak. 5, the soup is best not to put spices, most northerners think soup to add spices, such as onions, ginger, pepper, aniseed, MSG, cooking wine, in fact, from the Cantonese cooking experience, pay attention to authentic soup, these spices have. If need be, a piece of ginger is enough. Salt should be added at last because salt can solidify proteins and prevent the spread of umami ingredients. 6 soup, not too long time, the main nutrients in the soup are amino acids, the heating time is too long, will produce new material, nutrition but is destroyed, the general soup 1 hours, chicken