Sour crumb soup

By VicentaLakin

Sour crumb soup
A pig bone with cold or hot water? If you want meat, you better boil it with hot water, because it tastes good and delicious. On the other hand, the soup made with cold water tastes good and delicious. Why? Because the meat bones are stewed with hot water from the start, the surface of the bones is suddenly hot, and the proteins of the outer meat are suddenly condensed, so that the proteins of the inner layer can no longer be fully dissolved in the soup, which is naturally less delicious than the soup made in cold water. If water is needed in the middle of the journey, it should be hotter and colder. The salt should not be released earlier when the soup is roasted, since salt is permeable and is the most readily permeable to the saline, so that its internal water can be analysed, thus increasing the condensation of the protein and affecting the beauty of the soup. In addition, soy sauce should not be added earlier, and onions, ginger, wine, etc. should be added as much as possible。

Recipe Recommendations

  • vermicelli appropriate amount
  • big bone a
  • sauerkraut half a piece of
  • blood half a box
  • aniseed appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • coriander appropriate amount
  • salt appropriate amount
  • su ziye a

Steps for Sour crumb soup

  • Make Sour crumb soup step 0
    1
    Cold water
  • Make Sour crumb soup step 1
    2
    hot oil, onions, ginger chips, fried bones, cold water, boiled fire, salted。
  • Make Sour crumb soup step 2
    3
    Powdered powders (temperature bubbles), cut sour vegetables, duck blood (hog blood) and continued to stew。
  • Make Sour crumb soup step 3
    4
    Powder's ready, soy sauce, vegetables, onions and spices

    • Sour crumb soup Make Tips

    (1) Cold water: bamboo, radish, potatoes, aunts, tart, etc., in a vegetable type, as the taste of these foods can be removed after heating with water. Moreover, these are larger in volume and take longer to heat, so when heating with boiling water, there is an in-house incoherence and external overcognition. 2 In meat, cold water is used for fat, blood-stained lamb, pig's intestines, internal organs, etc. If these materials are heated in boiling water, they will contract immediately outside, and the internal blood and smell will be difficult to remove, so it must be heated with cold water. The raw materials shall be turned several times in the middle of the journey, so that they are evenly heated, and when the water boils, it shall be taken out at an early stage and shall not be heated too long. (ii) Boiling water: in a vase, this is appropriate for vegetables that need to be coloured and tasted, such as oil, spinach, green pepper, celery, pickles, soybean, etc. These vegetables, which are small in size and water, such as heating with cold water, are too long for nutrients contained in the raw materials to be lost, colours to be destroyed and colour and taste to be destroyed, so it is appropriate to wait for the water to boil before heating. 2 boiled water pots are also suitable for small-smelling, blood-stained raw materials in meat, e.g. chickens, ducks

    Recipe Categories

    Recipe recommendation