2, white radish. White radish is good for stomach, qi and digestion. It can promote bile secretion and help digest fat. Among them, mustard oil and dietary fiber can promote gastrointestinal peristalsis and help excrete waste in the body. Therefore, white radish with pork ribs, beef, mutton, chicken and other soups can not only regulate qi and qi, but also reduce greasy feeling.
3. potatoes. Potatoes are rich in dietary fiber and other nutrients, which can stimulate intestinal peristalsis and relieve constipation after eating. Fresh potatoes can still be lumpy in water after being cooked, which is very good in taste and suitable for making soup. The most common is the red vegetable soup in western food, also called Luo Songtang. Boil potatoes, carrots, seaweed heads, onions and beef together to make it sweet and sour.
3. kelp Kelp contains fucoidan, alginic acid and other substances, which can lower blood pressure and blood lipid, and also have hemostatic effect on arterial bleeding. In addition, kelp is rich in trace elements, such as iodine, iron and calcium. Kelp can be paired with tofu, shrimp, ribs, peanuts, pig's trotters and so on. Or directly use kelp to cook soup without any materials, which is very delicious.
Extended data:
Tips for cooking chicken soup:
1, Chicken Choice: People love to pick old chickens when making soup, but in fact, young chickens are more suitable for making soup. Broiler meat contains more protein and less elastic connective tissue, which is more easily absorbed by human body. Secondly, the best chicken for chicken stew soup is hen, and the soup stewed by hen is more tonic, which is suitable for people who have recovered from a serious illness.
2, flying water: the so-called flying water is the process of putting chicken, cold water and ginger together on the stove to ignite and boil. Flying water can not only remove the raw smell of chicken, but also be a thorough cleaning process, which can also make the soup clear and not turbid, fresh and fragrant.
It is best to use casserole in the pot of chicken soup: casserole should be used instead of iron pot to make chicken soup. Because the iron pot will bring the rust smell into the chicken soup, it is not as good as the casserole to gather the umami flavor and increase the delicious taste.
4, the heat should be appropriate: the key to the heat of the soup is to open the fire and slow the fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol. You can add some oil-absorbing foods such as melon and mushrooms to cook together, which can reduce the absorption of cholesterol.
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