Description:The style of cooking is classified: Guangdong Cuisine | Private savings dish | Suit the taste of both old and young Taste: Clear and fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 120-180 minutes The materials: Pan Cond... Teach you how to stew the beautiful soup ( 1)

• The style of cooking is classified: Guangdong Cuisine | Private savings dish | Suit the taste of both old and young
• Taste: Clear and fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 120-180 minutes

• The materials: Pan
• Condiment : Pan
• Teach you how to stew the beautiful soup ( 1)Method:
• Often hear from people , would drink more soup and mend when being not healthy, now, so long as there is time , there is mood on ordinary days can stay at home and stew the soup to drink , it seems that it is a kind of fashion too to stew the soup, today, we learn right away how to stew a pan of beautiful soup.
  Introduce the method to stew soup on the menu of seeing, always say that " surfaces or flies to the meat water ", assorted one's meaning? Are there assorted one's advantages to do it in this way? At stewing soup , float of boiling water meat first with chicken , duck , sparerib meat, the course name " surface " or " fly to water " , not only can remove the blood water , get rid of some fat, prevent from too fertily oilily.
  Stewing fish's soup each time, the soup is ready to eat, the fish did not appear , how did one do ? Stewing fish's soup can't use the method to surface , but should fry the fish two sides with the oil first , fish's skin is formed definitely, not fragile and rotten, and will have no offensive smell yet.
  Is it that the cold water is good in unloading or is the hot water good in unloading while stewing the soup? The cold water is better in unloading, the boiling water will make the protein solidify rapidly, it is difficult that fresh flavor happen. Is it good to stew the soup and use the assorted one's pan? Should stew the soup in order that the casserole that chooses the quality to be fine and smooth is , contain a small amount of lead in the porcelain glaze of the inferior casserole, easy to dissolve out while boiling the acid food, harmful to health. The interior wall pure white pottery pan is very handy. Stew meat firewood very much of soup for assorted one? After the red meat stews the soup, meat is relatively coarse . Can select the half fat , half thin meat , but pig's red meat the moment , meat still slips tenderly and can be eaten after the pot is stewed for a lot of hours.
  The fish soup , meat soup drunk in the hotel are felt and nourished very much all like milk, this result that but stew the soup at home by oneself, is assorted one ? Oil and water fully mix and happen the result of the milk. Is it boil with fire first to want at cooking meat soup , use small well-done fire , make a change and then fire. Fry the oil completely first while cooking fish's soup, then add the boiling water, use fires. Still should pay attention to water and want once to full up, mend water in the middle, the soup has been let out .
  
• Note:
• A lot of people like stewing the soup at home, but often unable to grasp the key points or main ideas. Having a try of some small knacks that we introduce, you are certain to stew out the delicious soup in order to offer to family.
  The soup becomes delicious : Boil the most handiest cold water of soup. If the hot water falls to the pan at the beginning, the surface of the meat suddenly received the high temperature, outer protein of meat will solidify at once, the outer protein can not fully dissolve on the soup on making; In addition, don't put the salt too early while boiling the soup, the salt will make the moisture included in the meat run out quickly, will accelerate the solidifying of the protein too , influence the delicious flavor of the soup; The soy sauce should not be added early either, the condiments , such as spring onions , ginger and wine ,etc. don't be put too much, otherwise will influence the delicious flavor of the soup juice itself.
  The soup becomes clear: It must use and burn a little to think that the soup is clear , not muddy , make the soup only boil , not roll to rise . Because roll greatly and open greatly , will make the protein and molecule in the soup congeal and form a lot of white particles, the soup juice is muddy naturally .
  The soup is thickenned: In a situation that there is no fresh soup , should make the soup juice thicken , first , cancel the thin Gorgon euryale in the soup juice, make the soup juice increase the thick thick sense ; Second refuel , make oil and soup juice mix into the emulsion. Method to cook oil hot first , wash down soup juice , cover tight pot cover use prosperous to burn, soon, the soup has been thickenned.
  The soup turns light : So long as sew the flour or the rice in the small sack , put into the soup and boil together, the salt will be absorbed into, the soup turns light naturally ; Can also put a clean raw potato , boil for 5 minutes, the soup can turn light too.
  The soup becomes comfortable: The soup that raw materials that some oil is too much burn out is very greasy, meet this kind of situation, can put a small amount of laver on the fire to bake , then spread into the soup , can get rid of greasily .