Drinking a bowl of hot soup on a cold winter day not only helps drive away the cold, but also complements a variety of nutrients. But it's not easy to get a pot of delicious soup. Helping people to list the mistakes that are often made by the soup.

First, add less water: Water is the key to soup. It is both a medium for heat transfer and a solvent for food. One of the first mistakes people make when they are sipping soup is not enough water, which can add water to the soup and affect the flavor of the soup. Under normal circumstances, when adding soup, the amount of water should be at least 3 times the weight of the ingredients. If you really need to add water in the middle, you should use hot water. Do not add cold water. This will have the least effect on the flavor of the soup.

Second, it is too long: Some people are always afraid that Tang Wei's time is too short to smell. In fact, if it is broth, the best time is from half an hour to one hour, so that it can guarantee the taste and nutrition. A long time will increase the content of purine in the soup, thereby increasing the risk of gout, and the nutrients in the food will be slowly lost. If it is braised bone soup or trotter soup, the time may be extended, but it should not exceed 3 hours.

Third, random additions: Many people hope to supplement their soups and therefore add some Chinese herbal medicines when they are souped. However, the characteristics of different Chinese herbal medicines are different. Before eating soup, you must be familiar with the coldness, heat, warmth, and coolness of Chinese herbs. For example, American ginseng is slightly cool, and ginseng, angelica, and dangshen are warm and have a very good nature. In addition, Chinese herbal medicines should be selected according to the individual's physical condition. For example, if the body is too chilly, you should choose Chinese herbal medicines such as angelica and Codonopsis pilosula, but people with hot constitutions may get angry after eating. Therefore, if you want to add Chinese herbal medicines in soup, it is best to according to your own constitution.

Fourth, add salt early: Salt is one of the most important seasonings in soups. Some people think that adding salt early can make salt completely “incorporate” into ingredients and soups and improve the taste of soup. This is actually a misunderstanding. Because the salt is released too early, the protein in the meat will coagulate, and it will not dissolve easily. It will also make the soup dark and the concentration is not enough. The late release of salt does not affect the taste of the soup, but it also keeps the meat tender. So it's best to add salt when you get out of the pan.

Fifth, when the soup is boiling, the soup should be boiled with a large fire at the beginning and then turned into a slow fire soup. Because the fire will cause the moisture in the meat to be lost too quickly, it will cause the taste to deteriorate. It is better to control the heat with a slight boiling of the soup.

Sixth, spices miscellaneous: "More seasoning to improve taste children" is also a big mistake in soup. Too much seasoning and miscellaneous spices may taint the flavor of the soup, affecting the original flavor of the soup and affecting the original taste of the meat. In general, a meat with 2 to 4 kinds of spices is more perfect, such as chicken soup when you just add ginger, bay leaf and pepper can be.