The content of this lesson

& amp？ 8? 5 History, culture, types and functions of soup

& soup dietotherapy case

Learning focus

Cases of soup diet therapy

There are two versions of the source of the word "soup". One is to make a glug sound when drinking soup, and make a "filar silk" sound when drinking soup. The sound of "filar silk" is very similar to the pronunciation of the word "soup" Another way of saying this is that the word "soup" may have originated from the German word "Sop", that is, a kind of bread filled with broth or thick soup.

Soup has a long history. According to the cultural relics excavated by archaeologists, the Near East is the earliest place to make soup in the world. Between 8000 and 7000 BC, people there used coarse pottery to cook grains to make soup. According to records, in the ancient Greek Olympic Games, every contestant had to take a goat or calf to the temple of Zeus, put it on the altar of Zeus, then slaughtered it according to the traditional ceremony and cooked it in a cauldron. Cooked meat was distributed to non-competitors, while soup was left to athletes to enhance their physical strength, indicating that people already knew that soup was the most nutritious food in cooked food.

Historians have confirmed that the oldest cookbook in the world was discovered in China before 2700 AD. This cookbook contains more than a dozen soups, one of which is still in use today, namely "pigeon eggs Soup", which is called "Hanging the Golden Moon in the Silver Sea" in the cookbook. According to American cookbooks, the United States drinks more than 30 billion bowls of soup every year, which is second to none in the world, and chicken noodle soup is Americans' favorite canned soup.

Similarly, Russia has Luo Songtang; Italy uses green beans and macaroni as seasoning to cook thick broth; Spain has cold soup; Britain and India have curry soup and so on. Soup seems to be a typical representative of food culture in various countries. No wonder the French say, "soup is indispensable on the table." No matter how many dishes there are, no soup is like no hostess at the table. " When you taste these different flavors of soup, you can also appreciate their unique curiosity.

Soup is a fascinating food. Everyone in the catering industry knows that "soup is the mother of freshness, and less is the source of taste".

People love soup so much, not only because it tastes delicious, it can stimulate appetite and promote digestion, but also because it has a certain therapeutic effect. If matched well, it is good for health.

From the experience of daily life, people know when to drink what kind of soup. Eat and drink a bowl of soup, and your spleen and stomach will not be hurt. When you are full, drink some hot and sour soup at last, which is beneficial to relieve boredom, sober up and digest. When you have a cold, burn a bowl of "hot and sour bean curd soup", add a lot of peppers, and drink a bowl of mala Tang. Suddenly you are sweating like a pig, and your condition is greatly alleviated. After the operation, the patient had better drink some fish soup, which is said to heal the wound as soon as possible. When a woman gives birth to a child, people are used to drinking crucian carp soup, hen soup and trotter soup, which is not only in terms of lactation, but also in terms of the quality of milk.

In Chinese medicine treatment, it is more important to drink soup. Herbal soup cures all diseases. Suffering from gynecological diseases, Chinese medicine often makes patients "stew ducks with angelica"; People who take part in lean meat stew together can promote qi and blood circulation, which is of great benefit to the weak and sick.

There are famous local soups everywhere, some as clear as water and some as thick as milk. What is precious is the "Buddha jumping over the wall" in Fujian, a complete food collection; Huaiyang's "turtle ham soup" is also a good product of famous customers. There are hundreds of common soups, such as duck liver soup, lotus seed and winter melon soup, dried vegetable soup with trotters, oyster soup, green vegetable and bean curd soup, etc.

First, there are many ways to make soup, such as boiling, boiling, stewing, simmering, boiling, stewing and so on.

1, easy method

Use small raw materials, such as shredded pork and meatballs, or cut vegetables into thin strips and slices. Boil the water first, and then put it into the pot at once. When making meatballs, move to a low fire, squeeze the meat into meatballs, put them in the pot one by one, and then move them to a high fire to cook. In addition to onion, ginger and cooking wine, most of the soup materials only use refined salt and monosodium glutamate. Soup based on hot and sour, vinegar and pepper can be added. Generally, it is not suitable for thickening. Just boil the water.

Another way to cook soup is to first blanch the raw materials with boiling water, and then take them out and put them in a bowl. Take another pot, boil the clear soup and pour it into the bowl. This technology is called "soup explosion" and "water explosion", and brittle raw materials must be used to make this soup. When making crucian carp soup, fry the fresh fish in oil a little, and don't color it. It can be stewed with wine, boiled with soup, and skimmed.

2. Cooking method

There are two methods: "stew without water" and "stew without water".

When "boiled", the raw materials are treated, put into pots, jars and jars made of pottery or porcelain, add all kinds of necessary seasonings and soup materials, then seal them and put them into a water basin. When water is boiling, it should not exceed the mouth of the container. Cover the lid tightly, and keep the water boiling for about 3 hours.

During "waterless stewing", the raw materials are cut into larger pieces or whole materials, such as whole chicken, whole duck and whole fish, and there are also broken materials, but all of them have to undergo preliminary heat treatment to remove blood stains and fishy smell. Get angry, stir-fry the main ingredients with onion and ginger, and add cooking wine, seasoning and water. The amount of water is equivalent to one and a half times that of raw materials. Bring the fire to a boil, skim the foam, cover the pot, and simmer until crisp. Use an iron pot or casserole.

3, simmering method

Simmer, similar to stew. The difference lies in less stew and more stew. Use crisp raw materials, the juice is thick and white, light and not greasy. Its cooking method is to first blanch the raw materials, add soup and seasoning, boil them with strong fire, cover them tightly, and then move them to low fire for slow stew until the water boils but not much, until the raw materials are crisp and rotten.

4. Cooking and boiling methods

The two cooking methods are similar, but the difference is that the soup must be boiled with onion and ginger, while the cooking method is to put the ingredients directly into the soup pot. After the soup is boiled in a wok, stir-fry the main ingredients, add the soup ingredients and seasonings, and bring to a boil. Cook over medium and small fire, without covering or thickening, so that there will be more soup. Cooking soup is to put the main ingredients into the soup pot, some are raw materials, some are processed clinker. First, bring it to a boil with high fire, cover the pot, and move it to a warm fire for cooking. The soup is half and delicious.

5. Cooking method

Secondly, several small raw materials are generally mixed together to make a soup with half soup and half vegetables, seasoning and fresh soup. When cooking, there are generally three ways.

1. Take out the oil pan (divided into frying pan and non-frying pan) first, add seasoning, fresh soup and water, then put the main ingredients and auxiliary materials into the pan in turn, boil them with more heat, and thicken them.

2. Dilute the thickening first, then put the material, that is, after taking out of the oil pan, add seasoning and soup, boil the thickening, and then add various main and auxiliary materials for stewing. This process requires the raw materials to be blanched, fried, steamed and boiled until cooked. If it is clinker, the main and auxiliary materials are put into the pot and immediately stirred out of the pot, and the taste is fresh and tender.

3. Heat the wok with high fire, add the base oil, onion and ginger, add the soup and seasoning, and cook all the time with high fire, so that the oil will boil with the soup and gradually merge with the water and oil, then add the main ingredients and auxiliary materials, boil the water, skim off the floating foam, and take out the pot without thickening. It is characterized by a layer of milky oil floating on the noodle soup, which has a rich and mellow taste. The method of making soup is similar to that of stewing soup, except that the soup is thick and has a layer of "flower" hat on the floating surface, which is delicious.

Third, effective calcium supplementation.

According to the living habits of China people, eat 500 grams of rice every day, containing 35-280 mg of calcium and 0/00-345 mg of flour. Staple food can only absorb 10%-20% of calcium needed by human body, so it must be supplemented from non-staple food, but the following problems must be paid attention to.

1, milk is the best calcium supplement food.

Many scholars believe that drinking milk every day is better than eating calcium tablets. 300 ml of milk contains 300 mg of calcium, which has a high absorption rate. "Drinking milk can strengthen bones" is a health proverb circulating abroad. In addition to calcium supplementation, milk is also a high-quality protein, which can improve blood vessel elasticity and prevent hypertension and stroke. Japan, the Netherlands and other longevity areas are all related to milk becoming people's ordinary food.

In addition to milk, calcium-rich foods include bean products, fish, sesame paste, fungus, kelp, seaweed, shrimp skin, etc., and vegetables include amaranth, coriander, Chinese cabbage, garlic and alfalfa.

Don't forget to add vinegar to bone soup.

When cooking ribs soup and chicken soup with bones, vinegar can be added to help bones release calcium and increase calcium in food. Those who are afraid of acid can add some sugar to dispel the sour taste. You can add lemon or vinegar when frying small fish. It not only increases the flavor, but also helps the human body absorb calcium.

3. Pay attention to the ratio of calcium and phosphorus in food.

The absorption and utilization of calcium by human body are often influenced by other components. The proportion of calcium and phosphorus content has great influence on the absorption and utilization rate of calcium. When the ratio of calcium to phosphorus is 1: 1 ~ 1:2, the absorption rate of calcium is the highest. In food, the ratio of calcium to phosphorus is better than that of aquatic products in this range.

4. Make calcium supplements at night.

Because patients need calcium most at night, it is also the easiest to absorb. If you don't eat after falling asleep at night, you still need a certain amount of calcium in your blood, some of which is obtained from bones. On the other hand, because the human body contains less calcium when sleeping, the calcium ingested before going to bed is quickly absorbed.

5. Reduce oxalic acid in food.

The factor that is not conducive to calcium absorption is oxalic acid in food, which can combine with calcium to form insoluble calcium oxalate and reduce calcium absorption. Therefore, when eating foods containing more oxalic acid, such as spinach, amaranth, bamboo shoots and so on. Because oxalic acid is easily soluble in water, soak it in water or blanch it with hot water before eating to reduce the oxalic acid content in food. In addition, tannic acid in tea and persimmon and cellulose in food will reduce calcium absorption.

The first section is about the nutritional function of chicken tofu clear soup.

trait

The minced chicken is as white as jade, tender as tofu pudding, and has the rich fragrance of saffron. It is the top grade of soup and one of the soup dishes of state banquet.

raw material

1. material: clean chicken breast (old hen breast) 200g, clear soup1500g.

2. Material: 5g of saffron and 50g of egg white.

3. Seasoning: salt, Shaoxing wine, monosodium glutamate, pepper, chicken oil, corn flour and onion Jiang Shui.

manufacturing process

1. Wash the chicken breast, remove the tendons and membrane, pound it into fine mud with the back of a knife, or grind it into mud with a meat grinder, put it into a container, take a bowl, add boiling water, and put the crocus sativus into the bowl to soak it thoroughly.

2. Add onion and Jiang Shui into the chicken paste, add a little clear soup, refined salt, Shaoxing wine, monosodium glutamate, pepper, egg white, corn flour and chicken oil, and stir into a thin paste. When stirring, mix the seasoning and let it work slowly. Put the soaked saffron in a steamer, steam for about ten minutes, and steam thoroughly for later use.

3. Put the pot on fire, add water to boil, then spoon the prepared chicken paste into the pot and cook it, take it out and put it into a small soup bowl, and then put the steamed saffron and steamed saffron soup into the small soup bowl.

4. Boil the clear soup, adjust the taste with refined salt and monosodium glutamate, and pour it evenly into the soup bowl.

nutritive value

Has the effects of strengthening spleen and stomach, strengthening bones and muscles, expelling pathogenic wind, invigorating qi and nourishing blood, promoting blood circulation and removing blood stasis, and dredging collaterals. It is suitable for people with dyspepsia, postpartum abdominal pain, malnutrition and deficiency of qi and blood, as well as the elderly and children.

Special tips

The evidence and pathogen are unclear, so pregnant women should eat carefully.

In the second quarter, timely adjust the summer health and disease prevention strategies.

Just after the long summer, the bright sunshine shines on the southern land. Although it is already very hot when it reaches 30 degrees in summer, it is only early summer after all, and the heat is negotiable. The temperature of 20 degrees in the morning and evening and sporadic light rain will still bring some coolness to people. In terms of health care, it is also the embodiment of conforming to the laws of nature and the unity of man and nature to maintain according to the climate characteristics at the turn of spring and summer.

First of all, we must cultivate a "heart"

Long summer is one of the 24 solar terms. In the traditional culture of China, the summer and March after the long summer are called "numerous shows" and "heaven and earth meet", and everything is gorgeous. In other words, the weather gradually turned hot and the plants grew into a lush period. Correspondingly, in the human body, the heart belongs to the fire, governs the blood vessels, the mind and communicates with summer qi, that is to say, in summer, the heart yang is the most vigorous and has the strongest function. Therefore, the health care of "heart" has become the key to seasonal health care.

The so-called "heart" in the theory of traditional Chinese medicine is not exactly the same as that in modern medicine. The "heart" in traditional Chinese medicine includes not only the heart with flesh and blood, but also the function of the heart of the gods, that is, the brain that carries out activities such as consciousness, thinking and emotion in modern medicine. Traditional medicine believes that the heart belongs to fire, and the hot atmosphere in summer is the easiest to disturb the mind and make the heart fire flourish.

This statement has a corresponding explanation in modern medicine, because the heat in summer is very easy to make people fidgety and anxious, and fidgety will accelerate the heartbeat frequency and increase the burden on the heart, especially those with cardiovascular and cerebrovascular diseases, who have poor tolerance and adaptability to the adverse stimulation of the environment and climate and are prone to illness. Therefore, at the turn of spring and summer, people should pay attention to the heart and pay attention to the special care of the heart throughout the summer.

Specific measures, low-fat, low-salt light diet is conducive to mental health care. Poria cocos, lotus seeds, lilies, red dates, medlar, etc. They are all foods that nourish the heart and soothe the nerves. With the hot weather, foods that nourish yin and promote fluid production, such as tremella and watermelon, are beneficial to health care in summer. In addition, foods with "bitter" taste, such as bitter gourd and mung bean, also have the functions of nourishing yin and clearing away heat, relieving summer heat and removing annoyance. In other aspects, regulating the mind, sitting and meditating have a good effect of coordinating body and mind, balancing yin and yang and calming the nerves. It is particularly noteworthy that in summer, when the air pressure drops or before the thunderstorm comes, there will often be sultry weather, which makes people feel breathless. At this time, cardiovascular patients may be more prone to chest tightness, palpitation, depression and other symptoms than healthy people. Therefore, it is the correct health care method to adjust one's mood from early summer, combine work and rest, and supplement nutrition in time.

Beware of spleen and stomach damage

Many people are prone to various gastrointestinal problems in summer. On the one hand, after summer, human appetite naturally deteriorates, and digestive function is affected by the weather. On the other hand, because people are greedy for cold food, it stimulates the stomach. After the stomach is stimulated by intense low temperature, the blood vessels suddenly contract and the blood flow decreases, which affects the secretion of digestive juice in the gastrointestinal tract and leads to physiological dysfunction. Many old people, children and people with digestive dysfunction often have abdominal pain and gastritis in summer.

From the perspective of health, it is best to eat more thin food, porridge and soup to maintain the spleen and stomach in summer, which can not only quench thirst, relieve summer heat, but also nourish the body. In addition, fresh vegetables and fruits can supplement enough vitamins, water and inorganic salts. Among the foods, the foods for clearing heat and promoting diuresis are watermelon, bitter gourd, peach, ebony, strawberry, tomato, cucumber and mung bean. , have a certain summer effect. It is best not to eat the food taken out of the refrigerator in a hurry, but to eat it at room temperature for a period of time, and not to eat too much at a time, especially for the elderly, children and people with chronic gastritis and indigestion.

Pay attention to the difference of respiratory diseases.

Now at the turn of spring and summer, the temperature difference between day and night is large, and people are prone to respiratory diseases such as colds, flu and allergic rhinitis. And these kinds of diseases are often easily confused, thus delaying treatment.

May and June are the times of high incidence of influenza in Guangdong, but also the times when wind-cold colds decrease and wind-heat colds increase. Experts pointed out that influenza is mainly caused by high fever (above 38℃) and muscle aches, accompanied by mild respiratory symptoms. Therefore, cold patients with muscle aches should be vigilant and seek medical treatment in time.

In addition, colds are easily confused with allergic rhinitis. Many people regard allergic rhinitis as a cold and adopt the wrong treatment method, which not only leads to drug abuse, but also misses the opportunity to treat allergic rhinitis. It is more likely that allergic rhinitis induces bronchial asthma, which in turn leads to sinusitis, otitis media, allergic pharyngitis and other diseases. In the specific distinction, the course of allergic rhinitis is characterized by sudden and repeated attacks, while the course of common cold usually lasts for about a week; The former sneezing often lasts, even hitting a dozen sneezes at once; The latter only sneezes occasionally; Allergic rhinitis often has a runny nose and less colds; Allergic rhinitis, sore throat, fever is not obvious, but there is a tingling sensation in the eyes and throat, and fewer colds.

Prevention of dermatosis

After the long summer, the solar term is full, which is the solar term in the period of high incidence of skin diseases. The reason is that the temperature in Xiaoman solar term rises obviously, and the rainfall will also increase. The hot and humid weather in early summer provides conditions for the onset of skin diseases. Therefore, just after the long summer, there is still a period of time before Xiaoman, and some preparations should be made to prevent skin diseases in the future.

Generally speaking, "rubella" is the most common skin disease before and after Xiaoman solar term, and its etiology and pathogenesis include dampness of skin and heat accumulation in gastrointestinal tract, so the treatment of skin disease at this time should be based on the principle of expelling wind and removing dampness and clearing blood heat. A refreshing and light vegetarian diet is beneficial to prevent this kind of dermatoses, especially foods with the function of clearing away dampness and heat, such as mung beans, wax gourd, cucumber, horseshoe, fungus, carrot, tomato, watermelon, yam, crucian carp and grass carp. Spicy food such as raw onion, raw garlic, ginger, mustard, pepper, pepper, fennel and cinnamon should be reduced accordingly.

On hot and humid days, Chinese medicine teaches you to prevent dampness and poison.

At present, it is from early summer to midsummer, and the weather in southern China is always sultry and rainy, and there are even thunderstorms or heavy rains. This is the reason why the trough of low pressure is pressing south and the subtropical high is strengthening day by day. In this weather, my feet are often wet and sticky, and my skin is wet and itchy. Recommend a soup that can detoxify, remove dampness and dredge joints.

Stewed black snake with cucumber and poria cocos

Braised black snake with old cucumber Yunling has the function of eliminating dampness and benefiting joints, and it is fragrant and delicious. Suitable for men, women and children, it is a health soup in hot and humid days.

【 Materials 】 500g of old cucumber, 50g of poria cocos, 50g of Zaocys, 50g of pig spine and 4 slices of ginger.

Cucumber, also known as cucumber, is native to the tropical rain forest area at the southern foot of the Himalayas. It was originally wild, with black thorns, very bitter, and could not be eaten. After long-term cultivation and improvement, it has become a crisp, sweet and delicious cucumber. Introduced to China from ancient times, it has become a kind of melon and vegetable that we eat all the year round. Traditional Chinese medicine believes that it is cool and sweet, can clear away heat, promote diuresis and detoxify, and can treat polydipsia, sore throat, burning eyes and fire. Modern medicine also believes that its biggest feature is that fresh cucumber contains propionic acid, acetic acid and other ingredients, which can inhibit the conversion of sugar into fat, thus helping to lose weight and lower cholesterol. Cucumber tail has bitter taste, because it contains cucurbitacins C and D, which can prevent tumors. Don't pick the old cucumber when it is ripe, and you can continue to grow until the epidermis turns yellow completely. It has the effects of clearing away heat and promoting diuresis, relieving summer heat and relieving annoyance. Yunling, a traditional Chinese medicine, has the effects of invigorating the spleen, calming the nerves, inducing diuresis and removing dampness. It is listed as the top grade in Shennong Materia Medica, and is mainly used to treat spleen deficiency, mental fatigue, eating less loose stool and palpitation and insomnia, dysuria, bloating, phlegm and other symptoms. According to modern scientific analysis, Poria cocos contains β-pachyman, triterpenoid acetylpachymic acid and other components that only Poria cocos can enrich. It has diuretic, hypoglycemic and antibacterial effects, can promote the discharge of electrolytes such as sodium, potassium and chlorine, and has anticancer effects. "materia medica meets the original" says that "the wind of black snake treating kidney is a special medicine for Ziyun wind." It is flat in nature, sweet and salty in taste, and especially has the functions of expelling wind, removing dampness and dredging meridians. The three are combined into one soup, which has the functions of expelling skin, dampness and toxin, and expelling arthralgia and rheumatism.

[Cooking] Wash the old cucumber and cut into pieces; Poria cocos is slightly soaked and washed; Wash the black snake, cut it into sections, roll it in boiling water for a while, and then wash it (that is, "flying water"); Wash the pig spine, split it with the back of a knife, then put it in a pottery jar with ginger, add 3000 ml of water (12 bowl of water), boil it with strong fire, stew it with slow fire for 2.5 hours, and add appropriate amount of salt. This quantity can be used by 3-4 people.