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Chapter 117 The Soup Can Be Delicious
The bone raw materials for making soup should be put into the pot under cold water, and do not add water in the middle of firing.This is because pork bones and other raw materials, in addition to bones, also contain some meat. In order to cook quickly, some people pour hot water or boiling water into the pot at the beginning, which makes the surface of the meat and bones suddenly exposed to high temperature. The protein in the outer layer of meat will suddenly solidify, so that the protein in the inner layer can no longer be fully dissolved in the soup, and the taste is naturally not as fresh as the soup cooked in cold water.

Don't add salt too early.Because salt has an osmotic effect, it is most likely to penetrate into the seasoning, causing the water inside to separate out, aggravating the coagulation of protein, and affecting the umami taste of the soup.It is not advisable to add soy sauce early, and the amount of onion, ginger, cooking wine and other seasonings should be added appropriately. Do not add too much, otherwise it will affect the umami taste of the soup itself.

To make the soup clear, it must be simmered, and the heating time should be longer, so that the soup is in a state of boiling but not boiling, and pay attention to skim off the scum and oil on the surface of the soup.Because if the soup is boiled, the protein molecules in the soup will move violently and collide frequently, so that many white particles will be condensed, and the soup will be cloudy.

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When roasting pork, in addition to onions, ginger, aniseed ingredients, and soy sauce, pour in an appropriate amount of cola and simmer until it is cooked through, the taste will be more delicious.

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