The longer the soup is cooked, the better?
Are there pots in some areas? Old fire soup? The habit of thinking that the longer the soup is cooked, the better the nutrition. So? Old fire soup? Usually a pot can last for several hours.
Nutritionists say that after a long period of cooking, many nutrients are destroyed. The longer the cooking time, the more serious the degeneration of protein, and the more vitamins are destroyed. Laohuo soup contains only a very small amount of protein dissolved matter, sugar and minerals, which can only be said to be a little more nutritious than boiled water. Old fire soup should not be cooked for too long, usually within 2 hours. Some foods take even less time to cook soup.
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 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.
What are the misunderstandings in soup making?
Add it indiscriminately? Material?
Many people want to make up for it by drinking soup, so they will add some Chinese herbal medicines to the soup. However, different Chinese herbal medicines have different characteristics. Before making soup, you must be familiar with the cold, hot, warm and cool properties of Chinese herbal medicines. For example, American ginseng is cool, ginseng, angelica and dangshen are warm, and medlar is flat. In addition, the choice of Chinese herbal medicine should also be based on personal physical condition. For example, people who are too cold should choose Chinese herbal medicines such as angelica and codonopsis pilosula, but people with hot constitution may get angry after eating them. Therefore, if you want to add Chinese herbal medicine to the soup, you'd better do it according to your own physique.
Boiling soup
When cooking soup, you should first boil the soup with high fire, and then turn to low heat. Because the fire will make the water in the meat lose too quickly and make its taste worse. It is better to boil the soup a little to control the heat.
Seasoning miscellaneous
Put more seasoning to improve the taste? It is also a big misunderstanding in making soup. Too much seasoning may cross the flavor, affecting the original flavor of soup and meat. Generally speaking, a kind of meat with 2~4 kinds of seasonings is perfect. For example, when cooking chicken soup, add ginger slices, bay leaves and pepper.
Less water
Water is the key to making soup. It is not only a medium for heat transfer, but also a solvent for food. The first mistake people often make when cooking soup is that they don't add enough water, which leads to adding water halfway and affects the taste of the soup. Under normal circumstances, the amount of water added to the soup should be at least 3 times the weight of the ingredients. If you really need to add water halfway, it is best to use hot water instead of cold water, which will have the least effect on the taste of the soup.
Add salt early.
Salt is one of the most important seasonings in soup. Some people think that adding salt in the early stage can make the salt complete? Blend in? It is actually a misunderstanding to improve the taste of soup on ingredients and soup materials. Because putting salt too early will solidify the protein in the meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when cooking.
Cooked for too long.
Some people are always afraid that soup won't taste too light. In fact, if you are cooking soup, the best time is half an hour to an hour, which can ensure the taste and nutrition. Too long time will increase the content of purine in soup, increase the risk of gout, and at the same time, the nutrition in food will slowly lose. If it is bone soup or trotter soup, the time can be appropriately extended, but not more than 3 hours.
What should I pay attention to when cooking soup?
In order to understand the characteristics of drugs
For example, in order to strengthen the stomach and promote digestion, nutmeg, Amomum villosum, geranium and angelica were added to the chicken soup. In order to tonify kidney and strengthen yang, sweet potato meat, Cortex Moutan, Rhizoma Alismatis, Rhizoma Dioscoreae, Radix Rehmanniae Preparata and Poria are added. For nourishing yin for women, Fructus Jujubae, Radix Astragali, Radix Angelicae Sinensis and Fructus Lycii are added.
Meat-oriented
Generally, soup is mainly made of meat. For example, black-bone chicken, yellow chicken, fish, ribs, keel, trotters, mutton, bovine bone marrow, oxtail, dog neck, sheep spine and so on. There are different kinds of meat, some are raw, some are sour, some are hot and some are warm. The treatment methods before entering the pot are different, the degree of heat after entering the pot is different, and the shortest time required is different.
Want accessories
Lady Enforcers, dried Lentinus edodes, dried seaweed, peanuts, medlar, American ginseng, ginseng, tremella, auricularia, jujube, star anise, cinnamon, fennel, nutmeg, Amomum tsaoko, dried tangerine peel, dried squid, perilla leaf, etc. They can all be used to make soup. They are very delicate and will be cooked sooner or later.
With side dishes
When cooking soup, it is rare to only eat soup to solve a meal, and other dishes are also eaten, but some will interfere with each other and affect the soup. For example, if you eat mutton soup, don't eat leeks together; Eat pig's foot soup instead of preserved eggs and crabs.
Pot loading
Generally, the ratio of water to soup is about 1: 3- 1: 4. At the same time, add salt and baking soda (only for acidic soup). Bring the fire to a boil to remove foam and simmer until the soup is about half to three quarters.
Want to get into the bowl?
Depending on the nature of soup, some soups should be served with meat, some soups should be served with ingredients, some soups should be served with ingredients, and some soups should be discarded. If it meets the requirements, it will play its greatest role, otherwise it will affect the acceptance effect.
Pay attention to the order of seasoning materials when cooking soup. Moreover, the ratio of water added to soup is generally 1: 1.5, which is because the amount of water added is too small and the raw materials cannot be completely immersed, which affects the concentration of nutrients in soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. Experts remind that heating for a long time will destroy vitamins in pots and vegetables; After heating 1 ~ 1 and 5 hours, the ideal nutritional peaks of the three soups can be obtained, and the energy consumption and nutritional value are better at this time.
Delicious health soup can not only enhance appetite, but also play a role in health care and nourishing. So more and more friends are addicted to making soup. Only by mastering the correct cooking skills can we cook a healthy and nourishing soup with excellent flavor and good taste. I hope that all friends will stay away from these misunderstandings, and we must make soup scientifically and reasonably to protect the health of the whole family!