"The way to the heart of every man lies through his stomach!" - and every woman knows about it. My own aunt all this time was silent, and kept her "secret" in secret. You could have told me before. Anyway.
I learned to cook well without her advice. Everything has its time. But I still found out her secret and will tell you.
My aunt always cooked soup in a way that was delicious. The soup turned out to be really tasty, thick and rich. As a child, I remember that not a single of her "Dinner Party" was complete without hot meals.
Already being married, I came to visit my aunt, and in the kitchen I helped with cooking. Then I noticed that she put two whole potatoes in a pot of soup. I was surprised. Why two, and even the whole?
Everything turned out to be very simple. During cooking, my aunt always sent two potatoes into the broth. For 15-20 minutes they boiled in soup, but she did not leave them there, but took them out.
Then, at the very end, she added the potatoes to all the ingredients and, using a crush, in the same saucepan, kneaded. As a result, my aunt made a thick and delicious soup.
Here is such a simple secret I learned from my aunt. Now, when I'm making soup, I don't forget to throw a couple of potatoes into the pot. And the soup I get is delicious and thick.
Simple tips for making delicious soup.
- If I cook soup with fried meat, then add 2 tablespoons of flour to thicken it.
- For transparency, I put one egg white in the broth. Pre-beat it into a thick foam and introduce it in a thin stream. I stir and cook for a few minutes. Then I cool the broth and filter it through a sieve. Thanks to this, my broth is always clear as a tear.
- In order for the broth to be fragrant and rich, I put one peeled onion and carrots during cooking. All the dirt from the broth goes into the vegetables, and they give the broth their broth and flavor. After 15-20 minutes, I take out the onions and carrots and throw them away.
All these methods are very simple and affordable. There are always potatoes, onions, carrots and a chicken egg in the refrigerator. If you know how all this works, then the soup is thick, rich and very tasty. Note to all hostesses.
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