Let me ask you first: Do you know that the Laohuo soup we often drink has always been an illegal food?

Maybe when you hear this, your first reaction is: Impossible !After drinking it for so many years, why is it illegal?

This news really shocked soup fans. It turns out that Laohuotang added Chinese medicinal materials to food, which did not comply with previous food safety regulations.

However, Article 30 of the newly revised "Guangdong Provincial Food Safety Regulations" clearly states: Respect traditional food and cultural habits, and the types of traditional Chinese medicinal materials used in local specialty catering foods shall be controlled by the health administration department of the Provincial People's Government. Collect, organize and publish together with the food and drug supervision and administration department of the Provincial People's Government.

In this regard, Miao Zhibin, deputy director of the Policy and Regulation Department of the Guangdong Provincial Food and Drug Administration, said that in fact, in real life, especially in Guangdong, many foods are considered to have the same origin as food and medicine. However, according to the Under current regulations, these foods are illegal. Because the "Food Safety Law" stipulates that no drugs are allowed to be added to food, but now there are 86 kinds of traditional Chinese medicinal materials that have the same origin as medicine and food and can be used as food.

The "Regulations" came into effect on September 1 this year, so Laohuo Soup has now obtained legal status, and some Chinese medicinal materials can also be put on the table.

After seeing this, do you feel negative? Don’t worry, our soup is still drinkable.

However, the question arises, how to make a healthy pot of soup? Nowadays, many people only pursue the taste experience and ignore whether the body can accept it. So, how do you make Laohuo soup to pass the test? Add medicinal materials and distinguish the properties

In fact, many of us hope to nourish ourselves by drinking soup, so we will add some Chinese medicinal materials when making soup. However, different Chinese medicinal materials have different characteristics, so before we make soup, we need to understand the cold, hot, warm, cool and other properties of Chinese medicine, so as to choose Chinese medicinal materials according to personal physical conditions.

The following are several commonly used soup-making medicines in Lao Guang. Now we briefly introduce the cold and heat properties of each medicine, so that readers can choose medicinal materials according to their own conditions~

Huaishan , Gorgon fruit

These two medicinal materials are sweet, mild and slightly cold in nature. They have the effect of nourishing yin, moistening the lungs and nourishing the stomach. They are suitable for people with yin deficiency, dry stools, or a little cough or dry mouth. The dosage is 15 ~20 grams. Boil the ingredients first, then add the medicinal ingredients

Therefore, the appropriate method is: if the soup boiling time is 2 hours, soak the medicinal ingredients separately for 1 hour first, and then add the medicinal ingredients to the soup after the soup has simmered for 1 hour. , simmer together with the ingredients for another hour. In this way, the nutrients and medicinal effects of the ingredients can be retained to the maximum extent. Don’t cook soup for too long

Many times, Cantonese people like to use old fire to cook soup. They always think that the longer the soup is cooked, the more nutritious the soup will be. They believe that making soup is to combine the most nutritious and nutritious parts of food. The most essential substances are boiled out.

Some tests found:

This test shows that when these three ingredients are used to make soup, the nutrients in the soup do not increase with time. Especially for grass chicken and old duck soup, the longer the soup is cooked, the lower the protein content.

The study also found that the length of soup cooking time has an impact on the content of nitrite (carcinogen) in the soup. If the soup is cooked for more than 4 hours, the nitrite content will also gradually increase. If the soup is cooked for more than 6 hours, the nitrite content will gradually increase. There will be safety hazards.

Therefore, the longer the soup cooking time is not, the better. Generally, 2 hours is enough. Use low heat when making soup

We have always paid attention to heat when cooking, and the same goes for making soup. Initially, the soup should be brought to a boil over high heat and then reduced to a simmer.

Because the fire will cause the water in the meat to lose too quickly, causing its taste to deteriorate. Control the heat and let the soup boil slightly. Add salt only when the soup is about to come out of the pot

Some people may think that adding salt early can make the soup richer in flavor. However, in fact, adding salt too early will cause the protein in the meat to coagulate and become difficult to dissolve, and will also make the soup dark and insufficiently concentrated. Adding salt later will not affect the taste of the soup, but can also keep the meat fresh and tender.

Therefore, it is best to add salt when it is almost out of the pot. In this way, the soup will of course be more complete.