How do fast food restaurants make soup stew?

Suitable ingredients for soup should be acid-base balance, reasonable diet, and combination of meat and vegetables, so that the body can balance acid and base, so as to be healthy. The blood of healthy people is weakly alkaline, and the pH value is about 7.35~7.45. Below 7.35, the body will be in a sub-health state between health and disease. When the pH value of body fluid is lower than neutral 7, it is easy to produce diseases. Through the author's many years' experience in dietary cooking and nutrition collocation, it is suggested that the acid-base ratio of food intake every day is acid 2 and alkali 8. They consist of the following raw materials.

Acidity: meat, eggs, fish, shellfish, alcohol and other acidic foods.

Acidic food: the content of nonmetallic elements such as chlorine, sulfur and phosphorus in food is high, and the ash produced by oxidative decomposition in the body is acidic. This kind of food is called acidic food. Such as pork, beef, chicken, duck, ham, egg yolk, Shandong fish, oysters and shrimp, as well as flour, rice, peanuts, flour and beer.

Alkalinity: fruits and vegetables, as well as beans, dairy products, fungi and kelp.

Alkaline food: Food contains many metal elements such as calcium, sodium, potassium and magnesium, which will eventually generate alkaline oxides after metabolism in the body. This kind of food is called alkaline food. Such as soybean, tofu, tomato, spinach, lettuce, radish, pumpkin, potato, lotus root, onion, kelp, cabbage, pear, apple, watermelon, orange, lemon, milk and so on.

1. How to wash away pesticide residues in vegetables?

Pesticides remain in many vegetables, which will be harmful to your health if you can't wash them clean. Generally, the dirt on the surface is washed away with running water first, then soaked with clear water and a few drops of vegetable lotion to dissolve the pesticides on the surface of vegetables, and then washed with boiling water for 2~3 times. You can also rinse vegetables first, then soak them in baking soda solution for 5~ 10 minutes, and then rinse them with tap water for many times, because most vegetables use organophosphorus pesticides, which can be quickly decomposed in alkaline environment.

2. Temperature control should be appropriate.

If the fresh and fragrant substances can be solved as deeply as possible, the boiled soup will be bright in color, fresh and delicious. The temperature of cooking noodles should be based on the boiling degree of noodle soup. Don't cook the soup until it boils, so as not to make the soup turbid due to the violent movement of protein molecules in the meat. Other boiled soups are boiled with strong fire according to the easy cooking degree of the ingredients, and then boiled with medium fire or small fire to melt the seasoning and soup flavor.

3. The timing should be right

Chicken soup and meat and bone soup are cooked for about 2~3 hours, and fish soup and seafood are cooked for about 1 hour. Because the nutrition in soup mainly comes from amino acids, heating for too long will produce new substances, but the nutrition will be destroyed; Fruits and some leafy vegetable soups are generally boiled to avoid destroying nutrients due to long-term heating; Destroy the hue of soup and affect the taste.

4. Cut and match raw materials and put them in time.

Stewed soup for a long time, and some root vegetables that can endure cooking, such as sweet potato, lettuce, wax gourd, carrot, asparagus and so on. , should be cut into large pieces with meat and fish; When you need to add some tender leafy vegetables, you can add them before cooking to keep the maturity of the soup consistent.

5. Water distribution should be reasonable.

The water consumption is generally 2~3 times the weight of the added ingredients. You can also add it according to your personal preference, according to the calculation of twice the water in a bowl of Tonga, but it is not advisable to add too much water and ingredients, otherwise the soup will be too weak and not delicious. In addition, when making soup, add water at one time. If water is urgently needed in the middle of boiling, it is advisable to add some warm water or hot water, and avoid adding cold water, because the meat being heated shrinks when it is cold, which is difficult for protein to understand.

6. Add appropriate amount of seasoning.

Guangdong soup is characterized by its original flavor. There is no need to add too much seasoning such as onion, ginger and cooking wine, but less seasoning. Otherwise, the soup will lose its original flavor. When cooking soup, if you need to add soy sauce to taste, don't add it too early to avoid the sour color of the soup. The salt in the fish soup should be seasoned before it is cooked. Remember not to add salt too early. Putting salt too early will not only increase the taste, but will make the ingredients protein solidify and not dissolve easily, thus making the soup darker in color and insufficient in concentration. In addition, in the nourishing function of soup, adding some Chinese herbal medicine soup pots can make the taste of soup more unique and the effect better. Compared with the soup made by other methods, when making some tasteless ingredients, we should not only enhance the taste of the soup head, but also add a proper amount of seasoning to avoid too complicated taste.

7. Choose fresh ingredients

When cooking, according to the freshness of the soup, the animal raw materials should be fish, cattle, sheep, pig bones, chicken and so on, which are rich in protein. Fresh ingredients are the main secret of making a good soup. Fish and poultry soup is the most nutritious and delicious 3~5 hours after death, because various enzymes in meat will decompose protein and fat into amino acids, fatty acids and other substances that can be easily absorbed by human body after slaughter.

8. Chinese medicine tonic soup

Tonifying qi: ginseng, white yam, red dates, codonopsis pilosula, astragalus root, licorice, ginkgo, dried tangerine peel, etc.

Tonifying blood: Polygonum Multiflori Radix, Radix Codonopsis, Arillus Longan, Radix Angelicae Sinensis, Radix Notoginseng, Carthami Flos, Radix Salviae Miltiorrhizae, Rhizoma Chuanxiong, Radix Rehmanniae Preparata, etc.

Nourishing yin: Polygonatum odoratum, asparagus, lily, tremella, adenophora, Dendrobium, etc.

Aphrodisiac: Cordyceps sinensis, Lycium barbarum, velvet antler tablets, Eucommia ulmoides, etc.

Heat-clearing: Radix Rehmanniae, Semen Cassiae, Radix Astragali, Radix Glycyrrhizae, Lily, etc.

9. Five basic seasonings

Salty seasoning: including refined salt, soy sauce, soy sauce, lobster sauce, etc.

Sweet seasoning: including white sugar, rock sugar, granulated sugar, honey, jam, brown sugar, etc.

Sour seasoning: including tomato sauce, vinegar, lemon juice, orange juice, apple juice, etc.

Umami seasoning: including monosodium glutamate, chicken juice, chicken essence, oyster sauce, shrimp oil, shrimp sauce, shrimp, fish sauce, etc.

Spice seasoning: including red pepper, pepper, ginger, onion, garlic, pepper, star anise, fragrant leaves, clove, cumin, nutmeg, fennel, dried tangerine peel, turmeric powder, perilla, mint, Amomum villosum, Amomum tsaoko, onion, safflower and cinnamon.

10. Quick collocation of soup seasoning

Salty and salty: add fresh soy sauce, cooking wine, chicken essence and refined salt in turn.

Spicy: chopped green onion, shrimp oil, hot sauce. Add refined salt in turn.

Hot and sour taste: vinegar, red pepper, pepper, refined salt, sesame oil, soy sauce and onion ginger can be added in turn.

Spicy taste: add spicy bean paste, garlic, ginger, chopped green onion, soy sauce, refined salt, sugar and monosodium glutamate in turn.

Five spices, namely star anise, cinnamon bark, fennel, pepper, angelica powder, refined salt and onion ginger, are added in sequence.

Curry flavor: Add turmeric powder, coriander, white pepper, nutmeg, pepper, clove, bay leaf and ginger powder in turn, and add refined salt, onion, ginger, cooking wine and monosodium glutamate.

Sweet and sour taste: tomato sauce, sugar, vinegar, lemon juice, refined salt, cooking wine and onion ginger can be added in turn.

Pericarpium Citri Tangerinae flavor: Add salt, Pericarpium Citri Tangerinae, monosodium glutamate, pepper and onion ginger in turn.

Thirteen flavors: Ginger, Rhizoma Kaempferiae, Fructus Amomi, Flos Caryophylli, Radix Aucklandiae, Fructus Anisi Stellati, Fructus Zanthoxyli, Fructus Tsaoko, Pericarpium Citri Tangerinae, Fructus Foeniculi, Cortex Cinnamomi and Rhizoma Alpiniae Officinalis are ground into powder, and then refined salt and chicken essence are added.

Pepper flavor: onion, onion, red pepper powder. Add salt, chicken essence, cooking wine and sesame oil in turn.

Spicy taste: add pepper, dried pepper, hot sauce, cooked sesame, cooking wine, refined salt and monosodium glutamate in turn.

Sauce flavor: Add lobster sauce, salt, chicken essence, scallion oil, Jiang Mo, minced garlic and black pepper in turn.