What should I do if the braised soup is too sweet? The secret of popular solutions across the Internet
In the past 10 days, the topic of "braised soup is too sweet" has triggered extensive discussions on major social platforms and food forums. Many netizens encountered the problem of the braised soup being too sweet when trying to make braised food, and asked for help. This article will provide you with structured data and practical suggestions based on popular discussions across the Internet.
1. Data analysis of hot topics on the entire network in the past 10 days
| platform | Amount of related topics | Popular solutions |
|---|---|---|
| 1,200+ | Vinegar neutralization and dilution method | |
| Tik Tok | 850+ | Add spices to cover and season |
| little red book | 650+ | Add salty ingredients and cook longer |
| Zhihu | 320+ | Scientific ratio calculation and seasoning in batches |
| Station B | 280+ | Video tutorials, practical demonstrations |
2. Analysis of the 5 major reasons why braised soup is too sweet
According to feedback from netizens and suggestions from experts, overly sweet stewed soup is usually caused by the following reasons:
| reason | Proportion | Typical performance |
|---|---|---|
| Too much sugar | 45% | Noticeable sweetness |
| Not enough spice | 25% | The sweetness is outstanding and has no layers. |
| Short cooking time | 15% | Sweetness not blended |
| Improper combination of ingredients | 10% | Certain ingredients sweeten |
| Wrong seasoning order | 5% | Difficult to adjust later |
3. 7 effective solutions
1.dilution method: Add stock or water to dilute. This is the most direct method, but be careful to maintain the ratio of other spices.
2.Neutralizes sourness: Add a small amount of vinegar (rice vinegar or mature vinegar is recommended), add 1/4 teaspoon per 500ml of marinated soup, and adjust gradually.
3.Increase saltiness: Add soy sauce or salt. The salty taste can balance the sweetness and create a richer taste.
4.extended cooking: Simmer over low heat for 1-2 hours to allow the sweet substances to evaporate and at the same time allow the various flavors to blend better.
5.add spices: Adding spices such as star anise, cinnamon, and Sichuan peppercorns can not only cover up the sweetness, but also enhance the complexity of the flavor.
6.adsorption method: Add potato cubes or radish and other flavor-absorbing ingredients, cook for 20 minutes and take it out to take away some of the sweetness.
7.Gradual remediation: Divide half of the overly sweet braised soup and prepare a new sugar-free braised soup. This is a common method used by professional chefs.
4. Ranking list of actual results measured by netizens
| method | success rate | Operation difficulty | time consuming |
|---|---|---|---|
| dilution method | 92% | Simple | 5 minutes |
| Increase saltiness | 88% | medium | 10 minutes |
| Neutralizes sourness | 85% | more difficult | 15 minutes |
| add spices | 83% | Simple | 20 minutes |
| extended cooking | 80% | time consuming | 1-2 hours |
5. Tips from professional chefs
1.Prevention is better than remedy: When seasoning for the first time, it should be "lighter than sweet". The sugar should be added in 2-3 times, and tasted 10 minutes apart each time.
2.record recipe: It is recommended to create your own seasoning record sheet and mark the materials and proportions used each time to facilitate later adjustments.
3.Temperature effect: The sweetness of the stewed soup will become higher after it is cooled. When seasoning, it should be tasted in a warm state (approximately 60℃ is best).
4.Ingredients selection: Use rock sugar instead of white sugar, the sweetness is softer and less likely to be overly sweet; the old stew should pay attention to adjusting the balance regularly.
5.Tool assistance: You can purchase a sugar meter (refractometer) to control the sugar content of the stewed soup to 8-12 Brix.
6. Suggestions for handling different ingredients
| Ingredients type | sweetness sensitivity | Special handling recommendations |
|---|---|---|
| meat | medium | Can increase saltiness masking |
| Soy products | high | The stew needs to be diluted in advance |
| Eggs | Low | Less impact |
| seafood | extremely high | It is recommended to prepare the braised soup separately |
| vegetable | Middle to high | Shorten brine time |
Through the above system analysis and solutions, I believe you will be able to deal with it calmly when you encounter the problem of "stewed soup is too sweet". Remember, good braised food takes time and patience, and small mistakes in the seasoning process can often bring new creative inspiration. Wish you the perfect braised food!
check the details
check the details
en
