A list of the contents of this article:

How is the cooking soup golden brown?

1. The golden soup is usually made from rich chicken soup, and its aroma is mouth-watering. The steps to make Lentinus edodes chicken soup are as follows: first, wash the chicken and cut it into three large pieces on the left, middle and right. Next, slice the ginger and rinse the Lentinus edodes for impurities on the surface, but don't bubble.

2, the same pot of water, do not pour out, continue to blanch fat beef slices. When cooking fat cow-related dishes, if you don't want the soup to be muddy, be sure to do it in advance. Flammulina velutipes and fat beef slices are scalded in a pan and removed, control the moisture. Next is the most important sour soup production, put a little oil in the pot, add spring onions, ginger and garlic small hot fragrance.

3. The cooking oil put in ① stir-frying has its own color and tends to yellow.

How to mix the sauce of stewed black fish?

Seasoning balance: when preparing the sauce of cold stewed black fish, pay attention to the balance of taste. According to personal taste, add the right amount of salt and light soy sauce to adjust salty, add a small amount of sugar can improve the fresh and balanced taste. Thickening technique: if you need to thicken, mix a small amount of corn starch or lotus root flour with water, slowly pour into the hot soup and stir quickly to thicken the soup.

Stewed black fish. For the method, see above. Braised black fish in brown sauce. Put the black fish into the pot, add appropriate amount of cooking wine, ginger slices, green onions, rock sugar and light soy sauce, soy sauce, salt, chicken essence and other seasonings, simmer for about 30 minutes, finally add a little sesame oil. Sweet and sour black fish. Dip the black fish pieces with starch and fry them in a pan until golden on both sides. Remove and drain the oil.

Wash the black fish and cut them into pieces. Cut the ginger into slices and the onions into segments. Add the right amount of cooking wine to a pot of hot water, add black fish cubes, cook until the fish is white, remove and set aside. In another pot, boil the right amount of water, put in the blanched black fish, then add sliced ginger and onions, add the right amount of salt, sugar, chicken essence and white pepper, bring to a boil and simmer for 30 minutes.

Prepare the ingredients: wash the black fish and cut them into sections. Shred ginger and set aside. Cut the green onions into small pieces and set aside. Pour in the right amount of peanut oil in a hot pot and stir-fry with shredded ginger. Pan-fry the black fish until golden on both sides. Add the right amount of cooking wine and simmer for two minutes (this step is critical and can make it fresh and deodorous). Add the right amount of hot water to the boil and simmer for 10 minutes, then cut the tofu into small pieces.

How is the Thai coconut chicken soup full of milky white made?

The top of the coconut shoe saws off a round cover about 8 centimeters in diameter and pours out the coconut water. Cut the chicken into 5 cm pieces and put them into empty coconut shoes. Add the right amount of rice wine, light soy sauce, salt, sugar and ginger, pour back the coconut water until it is full, be sure to swallow the chicken nuggets with black pepper, and then cover the coconut shoes back.

Coconut chicken soup: this is a very popular Thai dish, also known as Thai coconut chicken soup. Boil chicken, coconut water, citronella, lemon leaves, chili and fish sauce until the chicken is ripe and the soup is delicious. This dish is light, with the sweetness of coconut and the unique aroma of citronella. Coconut jelly: this is a dessert made with coconut water and gelatin or jelly powder.

Cut and wash the chicken, add flour and chicken essence, stir well and drain. Open the coconut with a knife, pour out the coconut water and set aside. Cut the coconut meat into thin strips. Prepare coconut water, chopped garlic, add light soy sauce, sugar and a little warm water, then squeeze into Lemon Juice. Pour coconut water and water into the pot. Bring to the boil and add a little salt. Add coconut milk and coconut meat, add the right amount of water and boil.

Thai coconut cake flour, rice flour, sugar and coconut paste are mixed in a bowl to make a "small well" in the middle, beat the eggs and add coconut milk.

How to mix the stewed meatball sauce

1. Step 1 ingredients: 300 grams of beef balls, 2 grams of ginger, 3 grams of garlic, 20 grams of carrots, 10 grams of green beans seasoning: 5 grams of edible oil, 1 grams of salt, 2 grams of light soy sauce, 2 grams of white vinegar, 3 grams of sugar, 3 grams of ketchup, 5 grams of water starch, step 2 diced carrots. Step 3 cut the ginger into pieces. Step 4 chopped garlic. Step 5 add light soy sauce, white vinegar, sugar and ketchup to the water starch and stir well to make the stew.

2. Mix soy sauce, cooking wine and sugar, stir evenly, and adjust the proportion according to personal taste. If you like more delicious taste, you can increase the amount of seasoning. Next, add water and stir well again to blend all the spices together. Pour the juice into the pan, bring to a boil, turn to low heat, simmer for 5 to 10 minutes, let the flavor fully release and become rich. In the last step, after the meatball juice cools, you can enjoy the delicious seasoning.

3. First of all, prepare spring onions, ginger, light soy sauce, soy sauce, oyster sauce, cooking wine, salt, sugar, pepper, chicken essence and other seasonings. Fried meatballs. Cut the pork into small pieces and beat it into minced meat with spring onions and ginger in the cooking machine. Add seasonings (such as light soy sauce, cooking wine, oyster sauce, salt, sugar, pepper, cooking oil and cornflour) and eggs, stir clockwise until minced meat is strong, use hands to form balls, and deep-fry until golden brown.

4. production steps: mix light soy sauce, cooking wine, sugar and honey in a bowl according to a certain proportion and stir evenly; take another small bowl and add a small amount of sesame oil and water to mix and set aside; pour oil in the pan, heat the oil and fry the balls until golden brown on the surface; pour in the broiled juice and simmer over low heat to let the meatballs fully absorb the soup; finally, collect the juice over high heat and sprinkle with sesame oil. The braised meatball juice with burning flavor has a strong sweet and salty taste and unique aroma.

5. Take a casserole, add shredded spring onions and ginger and light soy sauce, soy sauce, pepper and salt sugar, add hot water that has not been more than half of the dumplings, bring to a boil, add fried meatballs, bring to a boil, turn to low heat and simmer; when the soup is more than halfway through, remove the spring onions and ginger from the pot and throw them away, heat them and thicken them; blanch the heart of the cabbage in the water with oil and salt, remove and set the plate, remove the meatballs and place them in the middle, pour over the soup.

Is there any good way to make delicious pork soup?

1. Boil over slow heat. When making pork soup, you must cook it slowly and for a long time, so that the nutrients in the pork can be completely stewed, and the soup flavor can achieve the desired effect; put less seasoning. Make pork soup, itself is to want the fresh taste of pork itself, if you put too much seasoning, it will cover the taste of the meat itself, so that the soup will not be very delicious; pork should bring some bones or pigskin.

2. Degreasing: in the process of cooking, the grease on the surface is regularly removed with a spoon. Concentrated: if you want the soup to be stronger, you can increase the firepower to allow the soup to evaporate quickly near the end of the cooking, thus concentrating the flavor. Tip: use bones: bones are the golden material for making broth, because they are rich in collagen and bone marrow, which can make the soup rich.

3. Blanch lean meat: blanch lean meat in boiling water, remove blood and impurities, rinse with clean water and set aside. Stew lean meat: add the right amount of water to the saucepan, put the lean meat pieces, ginger slices and green onions after blanching water, turn to low heat and simmer slowly. In the process of stewing, we should pay attention to skimming off the floating foam and keep the soup clear.

4. Steaming: this method pays more attention to the original taste of pork. Cut the pork into thin slices, put it in a bowl, cover it with a layer of herbs, then add the right amount of water, put it in a steamer and steam over high heat for about 1 hour. The pig soup cooked in this way is light and delicious, which is very suitable for summer consumption. Braised method: the pig soup cooked by this method is red in color and mellow in taste. First of all, cut the pork into pieces, blanch it with boiling water and remove the blood.

5. If you want the soup to be more full-bodied, you can stir-fry the lean meat before stewing, stir-fry until light yellow and then simmer with water. When cooking soup, add some other ingredients, such as corn, carrots, white radish, etc., can increase the nutrition and flavor of the soup. Following the above steps, you can make a delicious lean broth. Lean meat soup is not only delicious, but also has high nutritional value, so it is suitable for people of all ages.

How do you mix the soup of stewed ribs in an iron pot?

1. Seasoning: in the process of stewing, add appropriate amount of salt and sugar according to personal taste. Salt can make the soup more delicious, while sugar can neutralize the salty taste of soy sauce and make the taste more balanced. Slow stew: cover the pot and simmer over low heat until the ribs are crisp and soft and the soup is full-bodied. The stewing time is about 1-2 hours, which varies according to the size and quality of the ribs.

2. Preparation of stewed sparerib sauce in iron pot: a spoon of sauce, put all seasonings into a bowl, mix well and crush and set aside. Wash the ribs and chop them into small pieces. Peel the potatoes, wash and cut them into pieces. After pinching the head and tail of beans and removing the tendons, rinse thoroughly. Pour cold water into the pot, then put the ribs into the pot, and blanch the ribs over medium heat. After the water is boiled, skim the blood continuously and remove the ribs after discoloration and set aside.

3, iron pot stew seasoning ingredients: 1 tablespoon, 1 tablespoon, salt half tablespoon. Iron pot stew seasoning production: (1), take an empty bowl, add 1 tablespoon, 1 tablespoon, salt half spoon, mix them well and finish. (2), add, can make the iron pot stewed soup more sticky, if there is no or do not like too sticky can not be put.

4. The main ingredients of stewed ribs in iron pot include 400 grams of ribs, 1 potato and 5 shiitake mushrooms. The required excipients include the right amount of oil, salt, light soy sauce, cooking wine, fragrant leaves, prickly ash, grass fruit, cinnamon, spring onion and ginger, sugar, Pixian bean paste and cumin. First, blanch the spareribs after soaking in cold water. Next, wash the shiitake mushrooms and blanch them in water and slice them. Peel the potatoes and cut them into pieces.