How to preserve old soup for a long time without spoiling

The old soup we refer to in our daily life generally refers to the soup that has been braised for many times for meat or poultry. The longer the soup is cooked, the better it tastes. The nutrients it contains and the more fragrant the flavor it emits will be. The food made with the old soup will also taste better. Many families do not store too much old soup at one time, and divide it into portions, taking out one portion each time they use it.

How to preserve old soup

The amount of soup that can be stored at home depends on the number of people in the family, and 500 to 1000 grams of soup can be stored each time. When storing old soup, be sure to remove impurities from the soup and put it in the refrigerator after it has cooled thoroughly. It is best to use a large enamel cup as a container to ensure that the soup does not react chemically with the container. The container should have a lid and then be covered with a plastic bag and placed in the refrigerator. It will not deteriorate within 5 days. If you eat stewed chicken or meat once a week, you don't need to boil the soup specifically to sterilize it. If the soup is not used for a long time, it can be kept in the freezer for 3 weeks. Otherwise, it should be boiled and sterilized before further storage.

The so-called old soup,

It refers to the broth that has been used to cook poultry and meat for many years. The longer the time, the richer the nutrients and aromatic substances it contains, and the better the flavor of the cooked meat will be. “If you want delicious roast chicken, add eight ingredients and old soup.” This is the ancestral “Ten Secrets” of Henan Daokou Roast Chicken with a 300-year history.

Notes on Old Soup

1. Note that you must put rock sugar in the soup when you make it for the first time. Do not put white sugar and soy sauce. You can taste the fragrance of the beef. It is different from other soups, otherwise how could it have been passed down for 100 years! After marinating the meat, soak the beef in the soup for 5 to 6 hours, take out the meat, drain the water, apply sesame oil, cover with plastic wrap to prevent it from drying out, and cut it when you eat.

2. The soup after the first pot of beef is marinated is the old soup. If the amount of soup is reduced after multiple braisings, remember not to add water. Just prepare some new soup according to the above method and add it. It is best to keep the old soup and new soup in half each time.

3. Any old soup is accumulated over time and comes from the first pot of soup, and home-made old soup is no exception. The first pot of soup, that is, the broth from stewing chicken, ribs or pork, should also contain seasonings such as peppercorns, aniseed, pepper, cinnamon, amomum, cardamom, cloves, tangerine peel, cardamom, cumin, cinnamon, fresh ginger, salt, and sugar in addition to meat.

4. It is best not to add seasonings such as onions, garlic, soy sauce, brown sugar, etc. to facilitate the preservation of the soup. The above-mentioned seasonings are not all indispensable, but commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of meat. Seasonings that are difficult to pick out should be wrapped in gauze. Cut the meat into small pieces, wash it, put it into the pot, add seasonings, and add slightly more water than the normal amount. After the meat is cooked, take it out, pick out the seasonings, and drain the impurities. The resulting soup is the "ancestor" of the "old soup".