Making a delicious pot of soup is not an easy task. Sun Shuxia, president of the Nutrition and Safety Professional Committee of the China Health Care Association, has listed several common mistakes people make when making soup.
First, not adding enough water
Water is key to making soup; it is not only the medium for heat transfer but also a solvent for the food. The first mistake people often make is not adding enough water, which leads to having to add water midway and affects the soup's flavor. Generally, the amount of water added should be at least three times the weight of the ingredients. If water must be added midway, it's best to use hot water, not cold water, as this will have the least impact on the soup's flavor.
Second, simmering for too long
Some people always worry that the soup won't absorb enough flavor if simmered for too short a time. In fact, for meat soups, the optimal time is half an hour to one hour, which ensures both good texture and nutrition. Simmering for too long will increase the purine content in the soup, thereby increasing the risk of gout, and the nutrients in the food will also slowly be lost. For bone broth or pig's trotter soup, the time can be appropriately extended, but it should not exceed 3 hours.
Chestnut and Lily Braised Chicken Feet
Third, randomly adding "ingredients"
Many people hope to use soup for nourishment and add some traditional Chinese medicines. However, different Chinese medicines have different properties. Before adding them to the soup, one must understand their nature, such as cold, hot, warm, or cool. For example, American ginseng is slightly cool, while ginseng, Angelica sinensis, and Codonopsis pilosula are warm, and goji berries are neutral. Additionally, Chinese medicines should be chosen based on one's physical condition. For instance, people with excessive internal cold should choose warm medicines like Angelica sinensis or Codonopsis pilosula, but those with a "heat" constitution might experience "heatiness" after consuming them. Therefore, if you want to add Chinese medicines to your soup, it's best to do so according to your own constitution.
Fourth, adding salt too early
Salt is one of the most important seasonings in soup. Some believe that adding salt early allows it to fully "infuse" into the ingredients and soup, improving its taste. This is actually a misconception. Adding salt too early will cause the proteins in the meat to coagulate, making them difficult to dissolve, and will also make the soup color darker and its consistency less rich. Adding salt later will not affect the soup's flavor; on the contrary, it can keep the meat tender. Therefore, it's best to add salt just before the soup is done.
Fifth, letting the soup boil too vigorously
When making soup, you should first bring it to a boil over high heat, then reduce it to a simmer. A high heat will cause the meat to lose moisture too quickly, resulting in a poorer texture. The heat should be controlled so that the soup is gently simmering.
Sixth, using too many seasonings
"Using more seasonings to enhance the flavor" is another common mistake. Too many or too varied seasonings can mix flavors, affecting the soup's original umami and the meat's natural texture. Generally, one type of meat goes well with 2 to 4 seasonings. For example, when making chicken soup, you only need to add ginger leaves, bay leaves, and Sichuan peppercorns.