Foods for strengthening the spleen include: crucian carp, carrot, apple, yam, millet, lotus seed, amaranth, pork belly, duck, quail and so on.
Dehumidifying foods include: carp, adzuki bean, day lily, lettuce, coix seed, lentils, wax gourd and so on.
Pay attention to the original flavor of the soup, so there is no need to add more seasoning.
Precautions for cooking soup:
Proper selection of ingredients: 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, ham, fish and so on. Pay attention to the full and fresh taste, small smell and less blood stains when buying. This kind of food is rich in protein and nucleotides, and the water-soluble nitrogen-containing extract from poultry meat is the main source of soup freshness.
Cooking utensils should be selected: the best way to make fresh soup is to simmer in an aged crock, which is clay synthesized from raw materials that are not easy to transfer heat, such as 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 is, and the crisper the texture of the food is.
Proper heat: The key to simmering soup is to boil it with a big fire and stew it slowly with a small fire, so that the fresh and fragrant substances such as protein extract can be dissolved out as much as possible, making the soup fresh, tender, mellow and delicious. Only by simmering slowly for a long time can the extract be dissolved more.
Be careful in operation: pay attention to the order of seasoning materials, especially don't put salt in the soup first, because salt will drain the water in the raw materials, protein will solidify and the umami taste will be insufficient; Usually, the temperature of 60℃ to 80℃ is easy to destroy some vitamins, while cooking soup keeps the food temperature at 85℃ to 100℃ for a long time. Therefore, vegetables should be added to the soup to reduce the damage of vitamin C. Appropriate amount of seasonings such as monosodium glutamate, sesame oil, pepper, onion and garlic should be added to the soup to make it unique, but the dosage should not be too much, so as not to affect the original taste of the soup.