Eight Essentials of Soup Making It has become fashionable to love soup, enjoy soup, and enjoy soup. It can be said that "there is no dinner without soup."

People regard food as their first priority, and the essence of food is nutrition. Winter is the time to take supplements.

After a busy day working outside, it feels really different to come home and drink a bowl of delicious and nutritious soup.

However, in order for drinking soup to truly play the role of strengthening the body, preventing and curing diseases, and enhancing health, we must pay attention to science and achieve the "eight essentials" when making and drinking soup.

●Proper selection of ingredients Proper selection of ingredients is the key to making a good soup.

The raw materials used to make soup are generally animal raw materials, such as chicken, duck, poultry bones, lean pork, pork knuckles, pork bones, ham, salted duck, fish, etc., but they must have sufficient freshness, little odor, and little blood stains

.

This type of food is rich in protein, succinic acid, amino acids, nucleotides, etc. Nitrogen-containing extracts from poultry meat that can be dissolved in water include non-protein nitrogen-containing substances such as myosin, creatine, creatinine, urea and amino acids.

, they are the main source of soup flavor.

●Food must be fresh. Freshness is not the "freshness of the season" that has always been emphasized.

Fresh in modern terms refers to 3 to 5 hours after the fish, livestock and poultry are killed. At this time, various enzymes in the fish or poultry decompose proteins, fats, etc. into amino acids, fatty acids and other substances that are easily absorbed by the human body. At this time, not only

The most nutritious and the best tasting.

●Cooking utensils should be selected. For making fresh soup, the best effect is to simmer it in an aged earthenware pot.

Crock pots are made of clay made of quartz, feldspar, clay and other raw materials that are not easy to conduct heat, and are fired at high temperatures.

It has good ventilation and adsorption properties, and also has the characteristics of uniform heat transfer and slow heat dissipation.

When simmering fresh soup, the earthen pot can transfer external heat energy to the internal raw materials in a balanced and lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration is maintained, the more delicious the soup will be.

The more ingredients spill out, the fresher and more mellow the taste of the simmered soup will be, and the crispier the texture of the simmered food will be.

●The heat should be appropriate. The key to simmering soup is: bring to a boil over high heat and simmer slowly over low heat.

In this way, the protein extracts and other aromatic substances in the food can be dissolved as much as possible, so as to achieve the purpose of freshness, mellowness and deliciousness.

Only slow fire can make the extract dissolve more, making it clear and rich.

●Water allocation should be reasonable. Water is not only the solvent of delicious food, but also the medium for heat transfer of food.

Changes in water temperature and dosage have a direct impact on the flavor of the soup.

The water consumption is generally three times the weight of the main food for simmering the soup. At the same time, the food and cold water should be heated at the same time, that is, do not use boiling water to simmer the soup directly, nor add cold water halfway, so that the nutrients of the food can slowly overflow.

, and finally achieve the effect of clear soup color.

●The combination should be appropriate. Many foods have fixed matching patterns, so that nutrients play a complementary role, which is the "golden combination" on the table.

For example, kelp stew soup, the acidic food meat and the alkaline food kelp have a "combination effect", which is the "longevity food" of Japan's longevity area (Okinawa area).

In order to make the soup taste more pure, it is generally not necessary to simmer many kinds of animal food at the same time.

●Be careful in operation and pay attention to the order of adding seasoning ingredients. Pay special attention to not adding salt first when making soup, because salt has a penetrating effect and will drain out the water in the raw materials, coagulate protein, and lack of umami flavor.

Generally speaking, temperatures of 60°C to 80°C can easily cause the destruction of some vitamins, while soup making can maintain the food temperature at 85°C to 100°C for a long time.

Therefore, if you add vegetables to the soup, you should eat them as you put them to reduce the damage of vitamin C.

Add an appropriate amount of MSG, sesame oil, pepper, ginger, onion, garlic and other condiments to the soup to make it unique, but be careful not to use too much to avoid affecting the original flavor of the soup.

●Be careful about the time you drink soup. As the saying goes: "Drink soup before a meal, you will be slim and healthy", "Drink soup after a meal, the more you drink, the fatter you will become." This has certain scientific truth.

Drinking soup before eating is equivalent to adding some "lubricant" to the upper gastrointestinal tract to make the food swallow smoothly. Drinking some soup from time to time during the meal can help dilute and stir the food, which is beneficial to the absorption and digestion of food in the gastrointestinal tract.

At the same time, drink soup before eating to partially fill the stomach, which can reduce the inclusion of staple food and thus avoid excessive calorie intake.

Drinking soup after a meal can easily lead to overnutrition and obesity.

It is worth noting that do not unilaterally believe that "soup" made from raw materials such as fish and chicken is the most nutritious.

Experiments have proven that no matter how long you cook it, there are still nutrients left in the "meat residue".

It is unscientific to only drink soup without eating "meat residue".