Soup, the choice of ingredients is very important.
First, choose the right materials
This is the key to making fresh soup. The raw materials used to make soup are usually animal raw materials, such as chicken, duck, lean pork, pork elbow, pork bone, ham, dried salted duck, fish, etc. These foods are rich in protein and nucleotides, and the nitrogen-containing extract in meat can be dissolved in water, which is the main source of soup flavor.
As the saying goes, "When the meat is killed fresh, the fish will jump", but Wang Yi said that the meat just slaughtered is actually not suitable for boiling soup. By "fresh", we mean 3-5 hours after the fish, livestock and poultry are killed. At this time, various enzymes in the fish, livestock or poultry meat will decompose protein and fat into amino acids and fatty acids that are easily absorbed by the human body, and the taste is the best. In addition, when purchasing, we should also pay attention to the fact that it is best for meat to have less odor and less blood stains.
Second, the collocation is exquisite
When making soup, there is generally no need to add milk or milk powder to thicken it. For one thing, these materials can't stand the "test" of time, and they are easy to foam and make the soup turbid, and for another, the taste is not good. In addition, in order to make the soup taste pure, it is generally not necessary to simmer with a variety of animal foods.
Many foods have a fixed collocation pattern, which can make nutrients play a complementary role, that is, the golden collocation on the table. For example, when you cook shark fin soup, you might as well add meat, eggs, etc., which can give full play to the protein physiological value of shark fin; Kelp stew soup, acidic food meat and alkaline food kelp can have a combined effect, which is also very popular in longevity food.
Third, the temperature should be appropriate
Generally speaking, the temperature of 60℃-80℃ is easy to cause some vitamins to be destroyed, and the food temperature should be maintained at 85℃-100℃ for a long time when cooking soup. Therefore, the key to simmering soup is that the fire is boiling and the fire is simmering slowly. In this way, fresh and fragrant substances such as protein extract can be dissolved as much as possible, and the soup is clear and mellow.
Fourth, time should not be too long.
Director Wang Yi pointed out that there is a misunderstanding in many people's minds that the longer the soup is cooked, the better. In fact, it is easy to destroy amino acids in food, increase purine content and lose a lot of nutrients. She introduced that the best cooking time of fish soup is about 1 hour, and chicken soup and pork ribs soup are generally about1-2 hours. Vegetables should be added to the soup to reduce the damage of vitamin C and B vitamins, and the water surface should not be covered with vegetables to isolate from the air, thus reducing nutrient loss.
Five, water distribution should be reasonable.
It is best to put cold water into the pot when making soup. The water consumption is usually 3-5 times the weight of the food, so that the food is heated together with cold water, neither directly simmering the soup with boiling water nor adding cold water halfway, so that the nutrients of the food slowly overflow, and finally the soup color is clear.
Sixth, stainless steel pot can also make soup.
Traditionally, it is believed that when simmering fresh soup, the aged crock is the best, which is conducive to the mutual penetration of water molecules and food, and will make the soup more delicious and thicker. Wang Yi said that as long as scientific methods are mastered, stainless steel pot can achieve the same effect. She said that the soup cooked in a steel pot was put into a crusher and smashed. During the stirring process, the fat particles could be emulsified into chyle particles, which made the soup milky and mellow. Because of the short boiling time, the nutrients in the food were fully retained.
Seven, put the material learned
Most northerners believe that spices should be added to soup, such as monosodium glutamate, sesame oil, pepper, ginger, onion and garlic. Shi Wanrong thinks that from the experience of Guangdong people in soup-making, it is unnecessary to drink the original soup with these spices. Even if it is used, the dosage should not be too much, so as not to affect the original taste of the soup. Because the ingredients play a role in harmonizing the taste, it is necessary to focus on the use, and just put a little other ingredients.
In addition, attention should be paid to the order in which seasonings are put, and the salt should be put last, because salt will make the water in the raw materials discharge and protein solidify, which will hinder the diffusion of umami ingredients.
There is a saying: medicine and food are homologous. As the winter approaches, many people will find angelica, medlar and other medicinal materials and cook a pot of "nourishing soup" to treat themselves and their families.
However, Zhuang Ganzhu of China Chinese Medicine Association told reporters that different Chinese medicines have different characteristics, and before using Chinese medicines to make soup, one must be familiar with the cold, heat, warmth and coolness of Chinese medicines. When selecting materials, it is best to choose ginseng, angelica, medlar, astragalus and other materials that are recognized by the people without any side effects. In addition, you can choose a mild soup according to your physical condition. If the body is full of internal heat, you can choose Chinese herbal medicines such as mung beans and lotus seeds. If the body is too cold, you should choose ginseng as the soup.
Ginkgo Sweet and bitter, flat in nature, with little toxicity, entering the lung meridian. It can astringe the lung to stop asthma, stop leukorrhagia and reduce defecation, and is suitable for excessive phlegm, asthma and cough, leukorrhagia, enuresis and frequent urination. Use with caution for those who have a thick cough and phlegm.
Chinese yam (Dioscorea opposita). It can tonify the middle energizer, invigorate qi, strengthen yang and nourish yin, soothe the nerves, moisten the skin and care hair, strengthen the spleen and stomach, stop diarrhea, eliminate phlegm and saliva, and treat various diseases caused by five strains and seven injuries. However, people with cold, damp heat, excess pathogen and gastrointestinal stagnation should use it with caution.
Party ginseng. Sweet and flat in nature, entering spleen and lung meridians. It has the effects of invigorating the middle energizer, invigorating the spleen and benefiting the lung. It can be used for patients with spleen and lung weakness, shortness of breath, palpitation, anorexia, loose stool, deficiency asthma and cough, and internal heat to quench thirst. Avoid using it with veratrum nigrum.
Poria cocos Centering on the heart, lung, spleen and kidney meridians, promoting diuresis and infiltrating dampness, strengthening the spleen and calming the heart are suitable for edema, scanty urine, dizziness due to phlegm, anorexia due to spleen deficiency, loose stool's diarrhea, anxiety, palpitation and insomnia.
Angelica sinensis Sweet and pungent, warm in nature, liver, heart and spleen meridians entered. It has the effects of enriching blood and promoting blood circulation, regulating menstruation and relieving pain, moistening loose stools, diminishing inflammation and relieving diarrhea, expelling wind and removing dampness, and can be used for treating blood deficiency and sallow, dizziness and palpitation, irregular menstruation, amenorrhea and dysmenorrhea, abdominal pain due to deficiency of cold, constipation due to intestinal dryness, and traumatic injury. It is a food very suitable for women to regulate their bodies.
Six kinds of dishes are suitable for soup: kelp, white radish, lotus root and so on.
Many people like to use vegetables to make soup, which is fresh and nutritious. Wang Yi said that all kinds of fresh vegetables are alkaline foods, which can make the body fluid environment in a normal weak alkaline state through the digestive tract, which is conducive to the re-dissolution of pollutants or toxic substances in the human body and excreted with urine, especially the following vegetables.
Kelp Cold and salty, it has the effects of resolving phlegm, softening hardness and lowering blood pressure. It is suitable for patients with hypertension, hyperlipidemia, coronary heart disease and arteriosclerosis, and also has a good effect on chronic bronchitis in the elderly. Patients with rickets, chondropathy and osteoporosis can eat more kelp. Seaweed soup can also keep out the cold, because it contains a lot of iodine, which helps stimulate the synthesis of thyroid hormone.
White radish. It contains lignin, which can decompose carcinogen sub-X, so it has anti-cancer effect. In addition, white radish is one of the best sources of calcium for human body, and this organic calcium is the most abundant in radish skin.
Watercress. It is a vegetable that is available in Guangdong all the year round, but the most beautiful is from early winter to late spring. The common way to eat watercress is to make soup with lean pork, duck kidney, raw fish, etc., boil watercress deeply, and then eat it with soup.
Dried vegetables. Sun-dried fresh Chinese cabbage has the advantages that it can be stored for long-term consumption. After sun-drying, it absorbs the ultraviolet rays of sunlight and is rich in vitamins A, B, C and cellulose, which can eliminate internal fire, clear heat and benefit the intestines. In addition, dried vegetables can prevent scurvy and skin diseases.
Lotus root Cooked lotus root is sweet, warm and non-toxic, which can nourish the heart and produce blood, strengthen the stomach and spleen, nourish and strengthen the body. Lotus root soup is beneficial to urination, clearing away heat and moistening the lungs. Usually, you can cook soup with lean pork or pig bones, and it will be better to add a proper amount of mung beans.
Bamboo sun. Dictyophora dictyophora is an alkaline food. Long-term consumption can adjust the contents of blood acids and fatty acids in middle-aged and elderly people, and has the effect of lowering blood pressure. In addition, Dictyophora dictyophora can also reduce cholesterol in the body and reduce abdominal fat storage.
Don't drink meat soup at night.
Having said so many essentials of making soup, are you already eager to try? The following is to introduce the efficacy of some commonly used meat materials.
Pork ribs soup is anti-aging. The special nutrients and collagen in bone soup can promote microcirculation. At the age of 50-59, this 10 year is the turning point of human microcirculation from prosperity to decline, and the bones age quickly. Drinking bone soup more can achieve the effect that drugs can't achieve.
Fish soup prevents asthma. Fish soup contains a special fatty acid, which has anti-inflammatory effect, can treat lung and respiratory inflammation, prevent asthma attack, and is most effective for children's asthma.
Chicken soup fights colds. Chicken soup, especially the special nutrients in hen soup, can accelerate the blood circulation of throat and bronchial membrane, enhance mucus secretion, remove respiratory viruses in time, and relieve symptoms such as cough, dry throat and sore throat. When cooking chicken soup, you can put some kelp and mushrooms in it.
Put tomatoes in beef soup. When cooking beef soup, adding one or two tomatoes can increase the content of lycopene in the soup, and fruit acid can tenderize beef fiber and make the meat more delicious.
Pig's trotters soup should not be eaten often. Because the collagen in it is not completely beneficial to absorption, it will bring trouble to the gastrointestinal digestive system. Even if you want to eat it, you should cook it with vegetables and lotus roots.
Finally, I remind you that meat soup is oily and high in calories, so it is not suitable for eating at night. It is better to eat it in the morning or at noon.
Mutton and red date soup: 750g leg of lamb, 30g longan, 0/5g codonopsis pilosula/kloc-0, 0 red dates/kloc-0, 4 slices ginger. Wash mutton and cut into pieces, put onion, ginger and garlic in oil, stir fry mutton, wash longan, codonopsis pilosula and jujube, put them in the pot together, add water and boil them with strong fire, then stew them with slow fire for 3 hours, and eat soup with meat.
Nutrition subsidy: this soup is effective for the elderly with deficiency of qi and blood, dizziness, restless night sleep and palpitation. However, if you have a cold and fever, you should stop eating this soup so as not to help the heat get angry.
Cardamom, dried tangerine peel and crucian carp soup: crucian carp 1 strip, cardamom10g, dried tangerine peel 6g, 4 slices of ginger and 6g of pepper. Remove the chamber of crucian carp, wash it, grind cardamom into the belly of fish, add clean water to tangerine peel and ginger in the pot, put the fish in the pot, boil it with strong fire, stew it for 2 hours with slow fire, and serve after seasoning.
Nutrition subsidy: it has obvious improvement effect on loss of appetite, poor digestion ability and epigastric pain.
Braised old duck soup with Cordyceps sinensis: several grams of Cordyceps sinensis (3 grams per person for medicinal diet), old duck 1 piece. After the old duck is slaughtered, it is soaked in boiling water for a while and drained; Wash Cordyceps sinensis with warm water; Insert a bamboo stick with a thickness of 3 mm obliquely from the belly of the duck to make it into small holes with a depth of about 1 cm, and insert the thick end of Cordyceps into the small holes; After inserting, put the duck belly down, put it in a big bowl, and add seasonings such as ginger, onion, salt, pepper and yellow wine; Stew over water for 3 hours until the duck meat is cooked and rotten, and add a little monosodium glutamate.
Nutrition subsidy: nourishing the lungs and kidneys, benefiting essence and nourishing qi, which is a winter tonic that can be eaten frequently.
Winter is a good season for tonic. Pilose antler and ginseng are expensive, and all kinds of plasters are supplemented. Ordinary people rely on all kinds of soup. The ancients said that it is better to eat without meat than to eat without soup.
Compared with pork, pig's feet contain relatively low fat and a lot of collagen. They are mixed with soybeans to make soup, which is also beneficial to both meat and vegetables. Soybean is beneficial to defecation, dehumidification and spleen strengthening, and it is beneficial to improve hypertension, arteriosclerosis and diabetes if taken frequently.
Winter is the best time to hibernate. Find a warm nest and prepare a lot of delicious food, regardless of the freezing outside. Eat, sleep, eat and sleep ... Hehe, that's it in the afterlife.
Raw materials: pig's feet, soybeans, onions, ginger, yellow wine, salt and chicken essence.
Practice:
1, clean the pig's feet (every Mao Mao should be pulled out), cut into four pieces, and wash them with water.
2. Add pig's feet, scallion and ginger to another pot, boil, remove foam, add wine and turn to low heat.
3. After half an hour, add the soaked soybeans and continue to cook for two hours.
4, add salt, simmer until the soybeans are crisp and rotten, add chicken essence to taste after half an hour and turn off the fire.
Note: If you add enough water at one time and add it halfway, the soup will not be strong enough.
Guizao yam soup
0/2 capsules of red dates/kloc-,about 300g of yam, 2 tablespoons of longan meat, and 0//2 cups of sugar/kloc-. Soak the red dates until they are soft. Peel and dice the yam, then boil them in clear water until they are soft. Add longan meat and sugar to taste. When the longan meat has been cooked until it is scattered, you can turn off the fire and serve it. Yam has the function of invigorating spleen and stomach; Longan and jujube are beneficial to qi and blood and spleen and stomach.
Radish mutton soup
750g of mutton brisket, 500g of white radish, and appropriate amount of coriander, salt, chicken essence, cooking wine, onion, ginger and pepper. Wash the mutton and cut it into thick shreds. Wash the white radish and cut it into shreds. Ignition in a pan, pour in base oil, stir-fry ginger slices and pour in boiling water. Add salt, chicken essence, cooking wine and pepper to taste. After the water boils, add mutton to cook, then add white radish, turn to low heat and cook until the radish stops growing. Sprinkle with shredded onion and coriander leaves to serve. This soup tonifies the middle energizer, warms the stomach and dispels cold.
Perilla ginger and red jujube soup
Fresh perilla leaves10g, 3 pieces of ginger, and 0/5g of red dates/kloc-0. Wash the red dates in clear water first, then remove the stone of the dates, and then slice the ginger. Cut fresh perilla leaves into shreds, put them together with ginger slices and red dates into a casserole filled with warm water and cook them with strong fire. After the pot is boiled, simmer for 30 minutes. Then take out the perilla leaves and ginger slices and continue to cook with slow fire 15 minutes. This soup has the functions of warming stomach, dispelling cold, promoting digestion and promoting qi circulation.
Pepper pork tripe soup
30 to 50 pieces of white pepper, pork tripe 1 piece, a little salt, cooking wine and monosodium glutamate. Wash the pork belly first (salt and vinegar can be added and scalded with boiling water), fill the pot with water, put the pork belly pieces (or shredded pork) into the pot, add white pepper and cook for about two hours. When the soup is thick and rotten, add salt, cooking wine and monosodium glutamate to eat. This soup can be drunk before meals. Pepper is warm and has the effect of warming the middle and dispelling cold; Pork belly has the effect of strengthening and nourishing the stomach.
Abalone is a kind of marine shellfish, which has been regarded as the "crown of seafood treasures" since ancient times. Its meat is tender and smooth, and its taste is extremely delicious, which is incomparable to other seafood. Especially in some Southeast Asian countries, Chinese, Hong Kong and Macao compatriots are particularly fond of abalone. It is said that its homonym is "Bao Zhe Bao Ye, Fish Zhe Yu Ye", and abalone stands for Bao Yu to show that there is "inexhaustible" money left in the bag. Therefore, abalone is not only an excellent auspicious gift for friends and relatives, but also one of the necessary "auspicious dishes" for banquets, banquets and tables on holidays.
Abalone itself has extremely high nutritional value, and abalone meat is rich in globulin. Because it is a deep-sea creature, it has the effect of nourishing yin and nourishing. Chinese medicine believes that it is a kind of tonic but not dry seafood. After eating it, there are no side effects such as toothache and nosebleeds, so it is just as well to eat more. Abalone meat also contains an ingredient called "Bao Su", which can destroy the metabolic substances necessary for cancer cells. Abalone is also an anticancer food on the table. The function of abalone is not to lower blood pressure, but to regulate blood pressure in two directions, because abalone can "nourish yin, calm liver and strengthen kidney" and regulate adrenal gland secretion. Abalone has the effects of regulating menstruation, moistening dryness and benefiting intestines, and can treat diseases such as irregular menstruation and constipation.
Abalone is rich in vitamin A, calcium and protein, but it is best for people with poor stomach or poor digestion to only drink soup and eat less meat ~ ~
Abalone chicken soup
Ingredients: 1 chicken, 2 dried abalone, Lycium barbarum, Yaozhu and ginger.
Practice:
1 Put the abalone in a pot, soak it in clear water for one day, then soften it, scrub the surface with a clean toothbrush, cut off the hard pillow on the mouth of the abalone, put it in a earthen pot, add the water that covers the abalone, bring it to a low heat, cover the pot, stew until the water is cool, take out the abalone and wash it.
2. Boil a pot of water, add ginger slices and cook slightly, then add a little Shaoxing wine, add abalone, simmer for 5 minutes, and take out abalone slices.
3. Wash and cut the chicken and fly water. Soak the scallops until soft.
4, change the tile pot, add abalone, chicken, scallop, water, boil over low heat for 6-8 hours, simmer for 3 hours after turning off the fire, and then cook over low heat until the abalone is soft (about 4-6 hours).
Rhizoma imperatae, Sydney and pork lung soup
Ingredients: 200g of fresh cogongrass rhizome, 2 Sydney, pig lung 1 pair, 5g of dried tangerine peel.
Method: Wash the pig lungs and cut into pieces, put them in boiling water for 5 minutes, pick them up and rinse them off; Cut Sydney into pieces, remove the core and core; Dice cogongrass rhizome. Soak dried tangerine peel in water until soft, and cook it with pig lung, Sydney and cogongrass rhizome for 2 hours with slow fire.
Functions: clearing away heat and moistening lung, resolving phlegm and relieving cough, cooling blood and helping digestion. It can be used for dry and hot body, nosebleeds and cough in autumn, or dry cough without phlegm, or blood in phlegm, thick and yellow phlegm, sore throat, hoarseness, dry lips and tongue, and constipation. It is also suitable for patients with hepatitis, liver cirrhosis, tracheitis and pneumonia.
Sydney Nanxing lean broth
Ingredients: a fresh Sydney, south almond and lean pork.
Method: Peel Sydney, boil it with almond and lean pork for 2 hours, and then drink.
Function: This soup has the functions of moistening lung, promoting fluid production, clearing away heat, resolving phlegm, relieving cough and moistening dryness.
Chuanbei Apple Drink
Ingredients: a good apple, fritillary bulb about 10 g, proper amount of honey.
Method: cut the apple cover flat, hollow out the heart, add the fritillary bulb powder10g, and appropriate amount of honey, cover the cover, fix it with a toothpick, stew for 2 hours, and eat the soup residue together.
Functions: moistening lung, removing phlegm, relieving cough, used for cough with excessive phlegm, dry throat and thirst.
Stewed Duck Kidney with Date and Dry Cabbage soup
Ingredients: 4 cured duck kidneys, lean pork100g, 250g dried Chinese cabbage and 5 candied dates.
Method: Soak dried Chinese cabbage in clear water and cut into sections; Soak cured duck kidney in warm water and cut into pieces; Wash the lean pork. Put all the ingredients into the pot, add appropriate amount of water, boil with strong fire, and simmer for 2-3 hours to taste.
Functions: clearing away dryness and moistening lung, relieving cough and promoting fluid production, and can be used for dry cough without phlegm, dry throat and thirst.
Stewed Radix Pseudostellariae and Lily Thin Broth
Ingredients: Pseudostellaria heterophylla100g, Lily 50g, Siraitia grosvenorii half, lean pork150g.
Method: Wash the original piece of lean pork, clean Pseudostellaria heterophylla, Lily and Siraitia grosvenorii, put them in a pot, add appropriate amount of water, boil them with strong fire, add lean pork, simmer for1-2 hours, and season to eat.
Function: clear and moisten lung dryness, benefit lung and produce fluid. It is suitable for people with qi deficiency and lung dryness, cough, asthma and shortness of breath, dry mouth and thirst, lung injury caused by dry heat and cough and dry throat.