The difference between soup and stew What is the difference between soup and stew?
The difference between stew and stew: it should also be based on the practice The taste you like is different. There are two different cooking methods for nourishing soup: “boiler” and “stew”. Boiler is to put the pot directly on the fire to simmer, while stew is to use the principle of water-proof steaming; The soup will be boiled less and less, the ingredients will be soft, and the stewed soup will be the original juice, clear and not cloudy. Generally speaking, whether it is “boiled” or “stewed”, it should be boiled for more than 3 hours, and it is best to eat it within 24 hours, which not only ensures its delicious taste but also enables its nutrients to be fully absorbed. fully play out.
Steamed Soup
Using the water-isolating method, put the ingredients and water in a casserole, cover the pot, and place it in a large pot ( The amount of water in the pot is lower than that of the casserole, and it is advisable that the water does not overflow into the casserole when the water boils). The water-proof stewing method can stabilize the heating of the raw materials and the soup, the fresh flavor of the dishes is not easy to lose, and the soup is clear as water. In addition, there is no need to add water during the stewing process. If the amount of one bowl of water is one bowl, although the ingredients are stewed until they are cooked, the shape is complete. The meat is soft and tender, and it is eaten with ingredients and soup. Also because stewed soup is more original than soup, Cantonese generally drink it during the period from the Mid-Autumn Festival to the Winter Solstice, mostly before meals.
Soup
Putting ingredients and water into a casserole to heat directly, although the method is simple, the effect of simmering is not as good as the stewing method. And in the process of cooking, because the soup continues to evaporate, it is necessary to add water according to the situation. In addition, this direct heating method tends to make the color of the soup turbid, and the ingredients are mostly rotten due to long cooking, and the taste penetrates into the soup. When the ingredients are picked up, they only drink the soup and do not eat the ingredients. They are mostly consumed in restaurants. The nourishing properties are not as good as stewed soup. Cantonese people drink it almost every day.
Special instructions:
Whether it is soup or stew, it is best to add enough water at one time, if adding water in the middle will affect the taste and color of the soup.
Boil the soup: Put vegetables, eggs, meat or seafood into boiling water, season to taste, and quickly remove from the pot when the ingredients are cooked. Like tomato and egg drop soup, it only takes a few minutes to make a soup.
Soup making: Put all the soup ingredients in a clay pot, add water, bring to a boil over high heat and simmer for about 2 to 3 hours. The production method is simple. The principle is not to add water in the middle, otherwise it will destroy the taste of the whole soup. Thick soup and clear soup can be made according to personal preference.
Steamed soup: It is better to drink soup than to eat meat, and it is better to make soup than to boil soup. Among several kinds of soups, “water-proof” stewed soup is of the highest quality. If there are acidic raw materials in it, it needs to be treated to remove fishy greasy beforehand, then add various accessories and water, and steam for 4 to 6 hours. The principle is that through the high temperature and steam outside the stewing pot, the temperature inside the stewing pot is indirectly raised to the boiling point, and all the essence of the raw materials is forced into the soup. The stewed soup is clear and more authentic.
Three ways to measure when the soup is too salty
①If the soup is too salty, wrap some cooked rice with gauze and put it in. Absorbs salt and reduces saltiness.
②If the soup is too salty, you can cut a few potato chips and cook them together. When they are cooked, pick them up immediately, and the soup will not be so salty.
③ If the soup is too salty, you can add a few pieces of tofu or tomato slices and cook it together. The effect of reducing the saltiness is the same as putting potatoes.
Soup cooking is to heat the ingredients and water directly in the soup pot. Therefore, when eating, the ingredients in the soup are picked up, the soup is drunk first, and then the soup is served with a dip made of Cantonese light soy sauce, shredded green onion, ginger, and shredded pepper. The soup is heated directly.
Stewed soup is heated by water insulation, put ingredients and water into a stew pot, cover the lid, and place it in a large pot (the amount of water in the pot is lower than that of the stew pot, when the water boils It is advisable not to spill into the stew pot), and the soup and ingredients should be eaten together. Stewed soups are generally used to stew tonics. The stew is indirectly heated.
My conclusion: People can choose different ways to make soup according to the taste they like. But generally speaking, it should be boiled for more than 3 hours whether it is stew or soup, and it is best to eat it within 24 hours, which not only ensures its delicious taste but also enables its nutrients to be fully absorbed, and its effects are fully exerted. In addition, whether it is stewing or boiling soup, it is best to add enough water at one time. If you add water in the middle, it will affect the taste and color of the soup.
