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Chinese soup making technique:
Quick soup
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Simply bring the liquid to a boil, throw all the ingredients in and boil till they are cooked. Suitable for seafood and fresh green vegetables that cooks quickly. Since it is quick boil, there is insufficient time for the ingredients to "impart" flavour to the soup. Instead of water, make sure soup stocks are used as a base. Marinating the ingredients become an important preparation too. When meat like pork or beef are thinly sliced for quick soups, they should be marinated with some seasonings. If the recipe does not include any seasonings for marinating the ingredients, you may use a little light soy sauce, pepper and sesame seed oil. Alternatively, a little oyster sauce will do the trick too. After marinating, the meat should also be coated with a little cornstarch. The cornstarch coats the meat slices giving them a smoother texture when cooked. It also prevents moisture from escaping from the meat. Without the marinating and cornstarch, the meat slices tend to become dry, tough and fibrous. Quick soup recipesSilken tofu soup with prawnA light fresh clear tofu soup recipe with just silken tofu and fresh prawns. Silken tofu soup with tomato A light clear anti-oxidant tofu soup recipe using silken tofu and fresh tomatoes. |
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