Six kinds of vegetables are best for soup.
1, lotus root. Traditional Chinese medicine believes that raw lotus root is cold and has the effect of clearing away heat and relieving annoyance. It changes from cold to warm after cooking, and has the effects of nourishing stomach, nourishing yin, invigorating spleen and benefiting qi. Lotus root and kidney bean soup can improve sleep quality, and pork ribs soup can strengthen spleen and stimulate appetite, which is suitable for people with weak spleen and stomach to nourish and preserve health. Need to be reminded that it is best to stew lotus roots with ceramic or stainless steel utensils for a long time, avoid using iron pots, and try not to cut lotus roots with iron knives to avoid oxidation and blackening.
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 and mutton, pig's trotters and other soups can not only regulate qi and qi, but also reduce greasy feeling. Don't cover the soup too tightly if you don't want the white radish to be too spicy.
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. In addition, potato beef soup is also one of the most classic collocation, full of flavor, but also can strengthen the spleen and nourish the stomach.
4. 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 various 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.
5, winter melon. Winter melon is cold, which has the effects of moistening lung, promoting fluid production, clearing heat and diuresis. Propylene glycol contained in it can effectively inhibit the conversion of sugar into fat, and wax gourd is a dietetic vegetable suitable for patients with diabetes, hyperlipidemia, hypertension and coronary heart disease. There are many ingredients suitable for winter melon soup, such as ribs, old duck, shrimp skin, mushrooms and so on. Need to be reminded that it is best to take the skin of winter melon soup, because the skin not only contains a variety of vitamins and minerals, but also contains a variety of volatile components, which has the health care functions of relieving summer heat and strengthening the spleen.
6, yam. Yam is rich in vitamins, amino acids and minerals, and has health care functions such as enhancing human immunity, benefiting the heart and calming the nerves. Yam is suitable for soup with meat, which not only doubles the nutrition of broth, but also helps to absorb the nutrition of broth. Meat often paired with yam includes ribs, beef, duck, mutton and so on.
Collection of soup-making skills
Learn how to cook Cantonese soup, pay attention to the old fire, pay attention to the original flavor, cook a pot of soup, in addition to the basic materials, only add salt, and sometimes add ginger to remove the fishy smell. Tonga in other places added this and that, and the taste of the original soup was gone at all. Soup should be delicious. First, the ingredients must be fresh, and the soup should be soaked in water before cooking. Second, Guangdong soup takes a long time, so you can't add water halfway. It takes time to cook soup.
1, choose the right material.
The key to making fresh soup is the raw materials. Usually animal raw materials, such as chicken, duck, lean pork, pork elbow, pork bone, ham, salted duck, fish and so on. When purchasing, you should pay attention to the full flavor, less odor and less blood stains. This kind of food is rich in protein and nucleotides, and the water-soluble extract from poultry meat is an important source of soup flavor.
2. Food should be fresh.
Freshness is not the traditional freshness of "eating fresh meat and killing fresh fish". Fresh now refers to 3-5 hours after the slaughter of fish, livestock and poultry. At this time, various enzymes in fish, livestock or poultry meat decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and the taste is also the best.
3. Cooking utensils should be chosen
The best way to make fresh soup is to simmer in an old crock. A crock is clay made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay, and fired at high temperature. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer heat from the outside to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients are dissolved, the fresher the taste of the soup, and the crisper the texture of the food.
4, the soup needs to be washed.
The production of Chinese herbal medicines will be dried, exposed to the sun and preserved, which may be covered with some dust and impurities. It is best to rinse it with cold water slightly before use, but never for too long to avoid the loss of water-soluble components in the medicinal materials. In addition, don't buy too many Chinese herbal medicines at a time, so as not to run out, and it will become moldy and stale after a long time.
5. Add water to study
This is the key to making soup. It was found that when the raw materials and water were boiled in different proportions, the color, aroma and taste of the soup were quite different, which were1:1:kloc-0/.5 and 1: 2 respectively, and the best result was 1: 1.5. The nutritional components of the soup were determined, and the content of ammonia nitrogen (which can represent amino acids) in the soup was also the highest, even higher than when water was used less. This is because too little water is added, and the raw materials cannot be completely immersed, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. But when the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest.