Method for preparing small bowl of soup

Abstract

The invention discloses a preparation method which is fine and simple, and particularly relates to a method for preparing a small bowl of soup which organically combines nutritional value of meat, seafood and edible mushrooms, tastes soft and stable and is suitable for any people. The method comprises two steps of preparing high-quality consomme and preparing the small bowl of vegetable soup. The small bowl of soup which is cooked by mixing the high-quality consomme with food materials such as dried pork skins, crispy meat and fried tofu is ruddy, tastes delicious, is properly sour and spicy and outstanding in ginger flavor, can be used for tonifying stomach and nourishing the body and has both the compound flavor components of multiple materials and the characteristics of original taste and flavor and the like.

Description

technical field [0001] The invention relates to a method for making a water mat dish, in particular to a method for cooking a small bowl of soup with a unique high-grade clear soup. Background technique [0002] Small bowl soup is a dish of water banquet dishes. The key to making small bowl soup is the poured high-grade clear soup. However, soup is the most critical and exquisite cooking technique in cooking. People often say "the singing voice, the chef's soup ", which shows the importance of soup in cooking. However, due to the complex process, high technical difficulty, labor-intensive and time-consuming traditional high-grade clear soup, fewer and fewer people master this cooking technology, and it is lost in the inheritance. Many technical links have caused problems such as incomplete nutrition in the soup, dark color and light taste; moreover, the traditional high-grade clear soup is mostly a single broth, which contains a lot of fat, and regular consumption will incre...

AI Technical Summary

Problems solved by technology

[0002] Small bowl soup is a dish of water banquet dishes. The key to making small bowl soup is the poured high-grade clear soup. However, soup is the most critical and exquisite cooking technique in cooking. People often say "the singing voice, the chef's soup ", which shows the importance of soup in cooking. However, due to the complex process, high technical difficulty, labor-intensive and time-consuming traditional high-grade clear soup, fewer and fewer people master this cooking technology, and it is lost in the inheritance. Many technical links have caused problems such as incomplete nutrition in the soup, black color and light taste; moreover, the traditional high-grade clear soup is mostly a single broth, which contains a lot of fat, and regular consumption will increase people's cholesterol and thicken blood fat; The soup contains a lot of purine and nitrogen-containing substances. Although purine is a nutrient-rich substance, its metabolism is mainly carried out in the liver. They must be processed by the liver to become uric acid and excreted by the kidneys. In the case of low liver function, excessive consumption of such foods will only increase the burden on the diseased liver, making it difficult to recover from hepatitis; at the same time, the nutritional value of broth is relatively simple, which is no longer in line with the dietary structure of modern people