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Tips for making soup
BY Caren Zuo Updated:2004-12-17 11:24

  Tips for making soup

  1. Smell be gone

  When you make a soup using meat, remember to pre-boil the meat for three minutes to get rid of the blood and any unappetizing odor. When making fish soup, place the fish in hot oil and deep-fry until golden yellow to do away with the fishy smell and help the meat keep its shape.

  2. Watch your water

  Usually the quantity of water should be three times of the weight of the ingredients. Make sure to add enough water at the beginning and control the temperature to prevent too much water from evaporating. Adding cold water halfway through the boiling process could ruin your soup.

  3. Keep cool

  It is better to put the ingredients into cool water rather than boiling; as the protein content and fresh flavor of the meat will be diminished. Salt should be put in when the soup is nearly ready to eat.

  4. Watch the clock

  Many people have the idea that the longer time that the soup is simmered on a fire, the better its taste will be. Actually, too long on the fire and your soup's nutritious elements will break down. For a fish soup, one hour is sufficient and for meat soups, allow around three hours.

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