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Chinese soup making techniques
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Are you interested in preparing some homemade chinese soups but not sure how to start?
It is good to learn a few basic chinese soup making techniques so that you can whip up a few delicious chinese soups for your family and you. Learn to make the famous hot and sour soup for a family gathering. Or learn to make a nourishing chicken soup for a loved one who is under the weather. The techniques are not hard. Let me introduce some of the most basic soup making techniques and some preparation tips and cooking tools associated with each. There are 4 basic techniques. Click on the links to read up more about each technique: Simmering To simmer means to cook in liquid at a gentle boiling point (about 100 degree celsius or 212 degree fahrenheit) for a considerable long period of time. Double boiling To double boil means to cook using heat from boiling water and not directly from the original heat source. To double-boil soup, a special ceramic soup pot known as the double-boiler is usually used. Not to be mistaken with the double boiler used to melt chocolate. Quick soup Quick soup is suitable for seafood and fresh green vegetables that cooks quickly. Thickening soup The chinese likes thickening soups with cornstarch. There is something about the texture of thickened soups that appeals to the palate. Steaming This technique uses steam as the heat source to cook the soup. Soups are steamed usually when soup ingredients are fairly delicate and will break up using the boiling method. |
