What is the difference between soup and stew?

In daily life, we often hear about making soup and stewing soup. Many people don't know much about making soup and stewing soup. In fact, these are two different cooking methods. Making soup mainly refers to simmering the container on the fire, while stewing soup is steamed in water. Of course, the concepts of making soup and stewing soup vary from region to region. For example, in some areas, making soup mainly refers to making soup in casseroles, clay pots, and earthenware jars.

What is the difference between soup and stew?

The difference between stewing and boiling: The cooking methods also differ according to your preferred taste. There are two different ways to cook nourishing soups: stewing and boiling. Stewing is to put the pot directly on the fire to simmer, while stewing is based on the principle of steaming in water. Boiling soup will make the soup less and less, and the ingredients will become soft, while stewing soup will keep the original juice and be clear without turbidity. Generally speaking, whether it is "boiled" or "stewed", it must be simmered for more than 3 hours, and it is best to eat it within 24 hours. This not only ensures its delicious taste but also allows its nutrients to be fully absorbed and its efficacy to be fully exerted.

For the soup:

Method 1: Put all the ingredients into the inner pot of the slow cooker (it is best to choose a clay inner pot), bring to a boil over high heat, then simmer over medium heat for 30 minutes, then put the inner pot into the slow cooker and simmer for 2-3 hours.

Method 2: Put all the ingredients into a pressure cooker and add water to boil; after the pressure cooker is steaming on high heat, simmer on low heat for about 20 minutes.

stew:

Put the stewing pot into a pressure cooker and steam it; after the pressure cooker starts to steam over high heat, switch to low heat and steam for more than 30 minutes.

Special Notes:

Whether you are making soup or stewing soup, it is best to add enough water at one time. If you add water in the middle, it will affect the taste and color of the soup.

Boiling soup: Put vegetables, eggs, meat or seafood into boiling water, season, and quickly remove from the heat after the ingredients are cooked. For example, tomato egg drop soup, it only takes a few minutes to make a soup.

To make soup: Put all the soup ingredients into a clay pot, add water, bring to a boil over high heat and then simmer over low heat for about 2 to 3 hours. The preparation method is simple. The principle is not to add water in the middle, otherwise it will ruin the taste of the whole soup. Thick soup and clear soup can be made according to personal preference.

Stewed soup: Eating meat is not as good as drinking soup, and boiling soup is not as good as stewing soup. Among the several kinds of soup, the stewed soup made by "separating water" has the highest quality. If there are acidic ingredients in it, they need to be deodorized first, and then various auxiliary ingredients and water are added, and steamed for 4 to 6 hours. The principle is to use the high temperature and steam outside the stewing pot to indirectly raise the temperature inside the stewing pot to boiling point, and all the essence of the ingredients are forced into the soup. The stewed soup is clear and more authentic.

Three ways to measure soup when it is too salty

① If the soup is too salty, wrap some cooked rice in gauze and put it in. It can absorb the salt and reduce the saltiness.

② If the soup is too salty, you can cut a few potato slices and cook them together in the pot. Take them out immediately after they are cooked, and the soup will be less salty.

③If the soup is too salty, you can add a few pieces of tofu or tomato slices to cook together. The effect of reducing saltiness is the same as adding potatoes. To make soup, put the ingredients and water into the soup pot and heat them directly. It is simple to make, and this direct heating method can easily make the soup rich. The ingredients are cooked for a long time, and most of the flavor and nutrients are absorbed into the soup. Therefore, when eating, the ingredients in the soup are scooped out, drink the soup first, and then eat it with a dipping sauce made of Guangdong light soy sauce, shredded green onion, ginger, and shredded chili. Soup is cooked directly with heat.

Soup is stewed using the water-bath heating method. Put the ingredients and water into a stewing pot, cover the pot with a lid, and place it in a large pot (the amount of water in the pot is lower than the stewing pot, so that the water does not overflow into the stewing pot when boiling). When eating, the soup and ingredients are eaten together. Stews are generally used to make tonic food. Stewing soup is done over indirect heat.