Master chef Tuan Hai only points 4 basic errors when cooking vegetable soup that makes the dish less quality and less delicious

Vegetable soup, soup with five fruits is a cool, nutritious soup that has the effect of adding fiber to the body. However, cooking vegetable soup so that it is delicious and not everyone knows it. Master chef Tuan Hai pointed out 4 basic mistakes when cooking vegetable soup of many women.

1. Order vegetables to cook

According to Master chef Tuan Hai, housewives can freely choose the combination of vegetables in the soup bowl depending on the taste and climate, regional foods such as corn, baby corn, kohlrabi, carrot , radishes, potatoes, mushrooms, beetroot, lotus root, beans, tomatoes . However, the order of these vegetables into the water needs attention.

"Corn has a sweet taste, fat should be put into the boil first, followed by carrots, kohlrabi, mushrooms . arbitrary and depending on how quickly the food. Particularly cauliflower should be put last. because cauliflower is very quick to cook, it also has a special taste. If you put it in too early, it can affect the whole flavor of the soup. "

2. The fire is too loud

One of the criteria to assess whether the soup is good or not, is the element of the broth must be clear. Master chef Tuan Hai said that the reason why the vegetable soup of many housewives is cloudy is because the fire is too big.

In addition, the use of too many starchy vegetables such as potatoes, sweet potatoes, beans . can also make the soup more cloudy.

3. Skim the foam when cooking the soup

When bone tunneling, skimming is necessary. However, according to Master chef Tuan Hai, when doing vegetable soup, this action should not be: "Some women observed that after putting spices into the water, the soup suddenly became white foam. However, these layers of foam actually just the proteins in the spice are melting. Right now, you don't need to skim the foam, just stir it a little bit, these bubbles will disappear immediately. "

4. Abuse of MSG

Many women want to make the soup more tasty, so they often use a lot of salt and MSG. However, this is not entirely true.

We should take advantage of the natural sweetness from vegetables (mushrooms, corn, radishes .) Especially, should use natural "flavor enhancers" such as yeast, tomatoes instead of using MSG .

"The spice when you put it into the pot of water is just the essence of the natural flavor of the vegetables to be true. Adding too much salt, monosodium glutamate . actually overwhelms the true flavor of the dish. eat, "chef Tuan Hai shared.

In addition, the time for seasoning should also be reasonable. According to chef Tuan Hai, housewives should stew vegetables first, wait until vegetables are nearly ripe to start seasoning "so that the broth is not too salty, and it is easier to feel the taste of the soup" .