In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet antler, bird's nest and so on.

Most northerners think that the soup should be seasoned, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as there is enough time, the delicious soup will naturally overflow.

"three pots and four stews"

Three pots: It usually takes three hours to make soup.

Four stews: It takes four to six hours to stew the soup.

Cooking soup is not very complicated, but it takes a long time to cook, and some are time-consuming. In fact, making soup is very simple, just mix the raw materials properly and simmer on the fire. Note: Don't overdo it, and the heat will be subject to the boiling degree of the soup. After the pot is boiled, simmer slowly, and control the temperature when you can open the soup.

There is a habit of making soup in the south of China, and it has always been thought that drinking soup is the most nutritious. For the sake of children's health, mothers will take pains to make fish soup, chicken soup, duck soup and broth for their children when adding complementary food ... They think that the soup is very nutritious after adding chicken, yam, longan, Euryale ferox and other herbs for 2-3 hours. In fact, 90% of the nutrition is still in the meat residue. If children want nutrition, they must eat meat. If the child only drinks soup and doesn't eat meat, it is equivalent to "losing watermelon and picking up sesame seeds" and losing most of the nutrition.

You know, when cooking soup, the water temperature rises, and the protein contained in animal food undergoes protein denaturation after being heated, so it solidifies in the meat, and what can really be dissolved in the soup is a small amount of protein. There is a saying that "the meat rots in the pot". If children can eat soup with meat, making soup can also be regarded as a complementary food for children. However, children have a small stomach capacity, and if they drink a lot of soup, it will affect the intake of other foods. Therefore, I hope that children can get most of these animal foods by drinking soup. There is no protein in the soup.

In addition, soup should also pay attention to methods. When animal food is used as raw material, putting cold water into the pot, changing the water into small fire after boiling, stewing the soup for a long time, and then adding salt are all effective measures to prevent protein from solidifying in the meat prematurely and make the soup as nutritious as possible.

Don't cook soup for more than an hour and a half.

Many mothers cook soup for their babies and cook it all day with a small fire, thinking that the nutrition of food can be fully dissolved in the soup. In fact, there is no scientific basis for this practice. Studies have proved that a moderate extension of cooking time is indeed helpful to the release and absorption of nutrients, but too long time will cause certain damage to nutrients.

Generally speaking, the main ingredients of soup are meat and other foods with high protein content. Protein is mainly composed of amino acids. If the heating time is too long, amino acids will be destroyed, but the nutrition will be reduced and the dishes will lose their proper umami flavor. In addition, vitamins in food will be lost to varying degrees if they are heated for too long. Vitamin C, in particular, is easily destroyed by heat, and it is almost gone after 20 minutes of cooking. So cooking soup for a long time, although the soup looks very thick, in fact, with the evaporation of water in the soup, it also takes away the essence of rich nutrition.

So, how long does it take to make soup?

Experts from the Institute of Nutrition and Health Food of Tongji University have specially studied this. In this study, three representative foods used for soup making were selected: hoof, grass chicken and old duck. It was found that the content of protein and fat in Tiaobang Decoction increased gradually after heating for half an hour, reaching the maximum after heating in protein for 65,438 0.5 hours and in fat for 45 minutes. The protein content of chicken and duck soup remained basically unchanged after heating 1 hour, and the fat content rose to the highest after heating for 45 minutes. Finally, it was concluded that the nutritional value of the soup boiled by these three foods reached the highest after heating for an average of 1- 1.5 hours, and then gradually decreased.

For general meat, you can follow the above principles. But there are also some foods, and the time for cooking soup needs to be shorter. For example, fish soup, the fish is tender, and the soup should not be cooked for too long. As long as the soup is boiled until it turns white, not only the nutrition will be destroyed, but also the fish will get old and thick, and the taste will be bad. Some people like to put ginseng and other nourishing herbs in their soup. Because ginseng contains ginsenoside, it will decompose and lose its nourishing value if boiled for too long, so in this case, the best time to cook soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait until the soup is cooked, which can reduce the loss of vitamins.

How much water should I add?

This is the key to making soup. It was found that when the raw materials and water were boiled in different proportions, the color, aroma and taste of the soup were quite different, which were1:1:kloc-0/.5 and 1: 2 respectively, and the best result was 1: 1.5. The nutritional components of the soup were determined, and the content of ammonia nitrogen (which can represent amino acids) in the soup was also the highest, even higher than when water was used less. This is because too little water is added, and the raw materials cannot be completely immersed, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. But when the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest.

Types of soup: generally divided into boiled soup, boiling soup, stewed soup, simmered soup, clear soup and so on.

Selection of utensils: traditional choice: it is appropriate to choose a casserole with delicate texture to make soup; Trendy recommendation: crock, iron pot, etc.

What soup is good to drink in summer? The soup in the sky should be light. If the summer heat hurts the body fluid and your mouth is dry, you can choose:

1, Guaciren syrup uses a catty of fresh old melons (even skin), three ounces of raw Ciren, and appropriate amount of yellow sugar. Wash the old wax gourd first and cut it into large pieces. Soak the washed raw semen in a casserole for one hour, and then add yellow sugar to drink. The old wax gourd in the soup is sweet and slightly cold, which has the functions of clearing away heat and relieving summer heat, promoting fluid production and quenching thirst. It is kind-hearted, but light and diuresis, and yellow sugar clears away heat and produces fluid. Together, it can relieve summer heat, dispel summer heat and eliminate dampness.

2. Lotus leaf winter melon old duck soup uses a fresh lotus leaf, a catty of fresh old winter melon to a catty and a half, and half a catty of old duck male meat. Wash the above three kinds of food, put them in a clay pot, add water to make soup, add salt to taste, and eat melon and duck with soup. Fresh lotus leaf soup can clear away heat and relieve summer heat, diuretic, and wax gourd can clear away heat and relieve summer heat. Husband duck can nourish yin and blood, benefit stomach and produce fluid. The combination of the three can not only clear away heat and relieve summer heat, dispel dampness, but also benefit the stomach and produce fluid.

3, gypsum tofu dried vegetable soup plus gypsum 2, fresh tofu half a catty, dried cabbage three or two. First break the gypsum slightly, then wash the dried cabbage with water and soak it for a while. Put the three kinds of food together in a casserole and add some water to make soup. Boil until the tofu block has a small hole like a peak nest. Season the soup with a little salt. If there are too many prickly heat or less heat, you can choose: 1, and use half a catty of fresh bitter gourd for bitter gourd and pork lean soup, cut into pieces, remove the core and wash. Three to five taels of lean pork, cut into small pieces. Put the latter two kinds of food into a clay pot and add water to make soup. Bitter gourd in soup is bitter and cold, which can clear away heat, purge fire and detoxify, and lean pork can nourish yin and moisten dryness. Working hard and supplementing can not only clear away heat and detoxify, but also moisten skin and dryness. 2, Tang Ge vegetable sashimi soup with three liang of fresh Tang Ge vegetables, half a catty of fresh sashimi. First, gut the raw fish, gut it, scale it and wash it. Wash fresh pueraria lobata. Put two kinds of food into a clay pot, add a proper amount of water, and boil the soup over medium heat; After boiling for two hours, add a small amount of cooking oil and salt to drink. Fresh pool of pueraria in soup, clearing away heat and diuresis, cooling blood and detoxifying; Chinese medicine believes that raw fish can tonify the spleen and stomach, promote diuresis and reduce swelling. The combination of the two can be both cool and nourishing, and it is really a good soup in summer.

Here are some clear soups, whose specific functions are unknown, but they are always good to drink (they feel delicious):

1, Luffa Salted Egg Sliced Soup: Ingredients: one Luffa, one salted egg, 200 grams of lean meat (according to the food intake), 3 pieces of ginger seasoning: ① salt, sugar is half the amount of salt, starch is the same as sugar, a little pepper, a little pepper and sesame oil. Important note: 1, when adding meat slices.

2. Loofah can also be replaced by cucumber. Cucumber is cut into rhombic slices first. In order to keep the fragrance of cucumber, in practice 3, you should first add meat slices and salted eggs to cook for 3 minutes, and then add cucumber to cook slightly, so that you can become a "cucumber slices and salted egg soup".

2. Lily red date beef soup: materials: beef 200g, fresh lily 150g, ginkgo 80g, peeled red dates 6, ginger seasoning: ① salt, starch and salt, a little pepper, a little pepper and sesame oil. Key points: 1, beef tenderloin will be tender, and the finer the grain, the tender the beef.

First, Chengdu egg soup

Ingredients: 4 eggs, 50g of auricularia auricula, 0/00g of Chinese cabbage/kloc-,4g of refined salt, 75g of lard, 2g of monosodium glutamate, and 0g of concentrated white soup/kloc-.

Methods: (1). Peel the eggs, put them in a bowl and stir well. 50 grams of fungus. (2) Put the soup pot on the fire, add lard and heat it, put the eggs in the pot and fry until both sides are slightly yellow. When the eggs are soft, mash them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate to boil, and then pour lard.

That's it.

Second, egg drop soup

Ingredients: chicken fillet 200g, ham 50g, egg white120g.

Seasoning: 6 grams of salt, pepper 1 g, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and a proper amount of cold soup.

Practice: (1) Remove tendons from chicken fillet and mash it, stir it into paste with cold soup, add monosodium glutamate and wet starch, stir well, then pour in egg white and stir together. Steam the ham and chop it into powder. (2) Cook the soup until it is small (it is easy to break the paste into a ball when it is big), pour in the prepared materials, gently push it with a spoon to prevent it from touching the pot, and scoop it up with a fine-eyed colander when it is cooked and put it in a bowl.

Features: the soup is light and delicious, and it is one of the top soup dishes.

Note: Beijing old tofu is called bean curd in Sichuan, and this dish is named after bean curd.

Third, steam whole chicken soup with wine.

Ingredients: 1 live hen (about 1.8kg).

Seasoning: huadiao wine 150g, onion and ginger 15g, monosodium glutamate 5g and salt 5g.

Practice: (1) Slaughter live hens, unhairing them, disembowelling them, chopping them off, cutting them open from the back, blanching them with boiling water to remove blood stains. (2) Put the chicken with legs facing the sky and abdomen facing upwards into a soup bucket, add carved wine, onion, ginger, monosodium glutamate, salt and a proper amount of water, steam in a drawer, take it out, and remove the onion and ginger.

Features: silvery white in color and clear in taste.

Four or five soups

Ingredients: 25 grams of cooked chicken, 25 grams of water-borne magnolia slices, 20 grams of water-borne Tricholoma, 20 grams of water-borne sea cucumber and 20 grams of barbecued pork.

Seasoning: chicken oil 6g, pepper 1g, pork bone soup 600g, coriander 2g, wet starch 35g, cooking wine 12g, monosodium glutamate 2g, soy sauce 22g and vinegar 10g.

Practice: (1) Cut chicken, Flos Magnoliae, Tricholoma, sea cucumber and barbecued pork into 0.3cm square cubes respectively. (2) Select coriander, wash, disinfect and cut into pieces. Wet starch is mixed with 60 grams of water to make a thin juice. (3) Pour the bone soup into a frying spoon, put it on a big fire, put five kinds of diced rice, cooking wine, sauce vinegar and monosodium glutamate into the soup, and stir a few times. After the soup is boiled, pour in the sauce, stir fry a few times, sprinkle with Hu Fen and coriander powder, pour into the soup bowl, and drip with chicken oil.

Features: red, white and brown diced, reflected in the mixed soup, soft, tender and delicious, hot and sour, fresh and delicious.

Five, bird's nest pigeon egg soup

Materials: 10 pigeon eggs, 25g bird's nest.

Seasoning: a little pepper, 6 grams of salt, 5 grams of monosodium glutamate and 800 grams of chicken soup.

Practice: (1) Wash pigeon eggs first, cook it with clear water, take it out, put it in cold water, and shell it. (2) Wash the bird's nest, stew it with boiling water, and then wash it with clear water. (3) Put pigeon eggs and bird's nest into a soup bowl, wash the chicken soup, and add pepper, salt and monosodium glutamate.

Features: bright color, light taste, delicious taste, chic and elegant.

Six, cloud leg pigeon sugar

Materials: 4 live pigeons, leg slices100g, chicken150g.

Seasoning: 50g of cooking wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.

Practice: (1) Slaughter live pigeons, blanch them thoroughly with hot water to remove hair, gut them, put them in a boiling water pot, take them out and drain them, and put them on a plate. (2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side. (3) Chop the chicken into minced chicken, put it in a bowl, add 250g of onion, ginger and clear water, squeeze out the blood water, pour the chicken soup into a frying spoon, add the minced pigeon bone chicken, blood water, raw juice, salt and monosodium glutamate, filter out the soup residue, pour the clear soup into a soup bucket filled with pigeon meat, and steam it in a drawer.

Features: Silver red, original flavor, fragrant and delicious.

Seven, Dictyophora pigeon egg soup

Materials: pigeon eggs 20 pieces, Dictyophora 50 grams.

Seasoning: salt 10g, monosodium glutamate 6g, pepper 1g, clear soup.

Practice: (1) Dictyophora indusiata was washed with cold water first, then soaked in warm water to remove the sediment, cut it in half, cut off the tips at both ends of the head and tail, and cut it into 3 cm long sections instead. Blanch it with boiling water again. Then beat pigeon eggs into a big bowl full of cold water.

(2) Boil the water with a stir-fry spoon, then remove it from the fire, pour it into pigeon eggs, and take it out after boiling with low fire. (3) Cook clear soup in another pot and add salt, pepper, monosodium glutamate and dictyophora to taste. Then put pigeon eggs in the soup.

Son, pour the soup in.

Features: Dictyophora is crisp, pigeon eggs are soft and tender, and the soup is light and delicious.

/f？ Kz=940 18033 Cooking skills and soup recipes (267 carefully collected) always have one for you! Here's to health!