How to make soup thicker: Hot topics and practical tips on the Internet in the past 10 days
In the past 10 days, the popularity of "soup-making skills" has continued to rise, especially the topic of how to make soup richer, which has become a common concern among kitchen novices and experienced cooks. Combining hot discussions across the internet and advice from authoritative food bloggers, we’ve put together a structured guide to help you master the secrets of gumbo with ease.
1. Top 5 hot soup topics on the Internet (last 10 days)
| Ranking | Topic keywords | heat index | core discussion points |
|---|---|---|---|
| 1 | Gumbo Tips | 98.5w | Heat control/food matching |
| 2 | Stew over water vs simmer over direct heat | 76.2w | Soup concentration comparison |
| 3 | Collagen soup | 63.4w | How to use pig trotters/chicken feet |
| 4 | Vegetarian soup thickening method | 51.8w | Mushroom/rhizome applications |
| 5 | Soup artifact | 42.7w | Wall breaking machine/pressure cooker evaluation |
2. The four core elements of thick soup
| elements | Principle of action | Practical suggestions |
|---|---|---|
| collagen | Dissolve at low temperature to form colloid | Choose meat/bone ingredients |
| Fire control | Continuously boiling to release flavor | Maintain micro-rolling state at 95℃ |
| time management | Substance fully transformed | Livestock 3h/poultry 2h/fish 1h |
| Thickening Tips | Physical and chemical dual effects | Fried flour/mashed yam/oats |
3. Test list of popular soup recipes
According to actual measured data from users on Douyin, Xiaohongshu and other platforms, these formulas have the highest success rate:
| Soup type | key ingredients | Thick secret recipe | User ratings |
|---|---|---|---|
| Milky white fish soup | Crucian carp + old tofu | Add boiling water after frying fish | 9.8/10 |
| Pork bone soup | Tub bone + chicken feet | Boil water to remove foam before cooking | 9.6/10 |
| Mushroom soup | Dried shiitake mushrooms + Agaricus blazei | Add 1/4 pumpkin | 9.4/10 |
4. Expert Guide to Lightning Protection
Misconceptions about thick soup that have been frequently criticized recently:
1.Blindly extend the stewing time: More than 6 hours will destroy the nutrients and the soup will become turbid.
2.Depend on soup pot: Testing shows that most of them contain thickeners that mask the original flavor of the food.
3.The fire was boiling all the way: Causes excessive protein coagulation and unclear soup.
5. New trends supported by technology
Smart kitchen appliances have become a new aid:
| Device type | Advantages of soup | Applicable scenarios |
|---|---|---|
| pressure cooker | Reduce time by 60% | Quick soup for office workers |
| Wall breaking machine | Achieve molecular level emulsification | Complementary food for infants and young children |
| slow cooker | Release nutrients at constant temperature | Medicinal soup |
By mastering these hot knowledge and practical skills, you can easily make a perfect soup that is thick but not greasy, fragrant and mellow the next time you make soup. Remember the key to good soup isChoose the right ingredients, control the fire, and give enough time, go to the kitchen to practice now!
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