Five soups

It's not easy to make a pot of soup, pay attention to the following five bogey: Add cold water in the middle, place salt early, seasoning, soy sauce, soup is too rolling.

First, avoid adding cold water in the middle, because the meat being heated is cold contraction, the protein is not easy to dissolve, the soup will lose its original flavor.

Second, avoid early salt, because early salt can make the protein in the meat coagulation, not easy to dissolve, so that the dark soup, the concentration is not enough, the appearance is not the United States.

Third, avoid too much into the onion, ginger, cooking wine and other spices, so as not to affect the authenticity of the soup itself.

Fourth, avoid too much too early to put soy sauce, so as not to sour soup taste, darkening dark color.

5. Avoid boiled and boiled soup, so as to avoid the turbidity of the protein molecules in the meat.

It should be noted that the container used for bonito soup is very particular. Generally, a type of casserole and a simmering pan are used. The biggest advantage of such a container is that it easily accumulates heat, so that the food in the pan is crispy. (Liu Hongyi)

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