Precautions-It is not advisable to put salt in the soup first, because salt has osmotic effect, which will make the water in the raw materials drain, protein solidify and the umami taste is insufficient. Generally speaking, the temperature of 60℃ ~ 80℃ is easy to cause some vitamins to be destroyed, while cooking soup keeps the food temperature at 85℃ ~100℃ for a long time. Therefore, if vegetables are added to the soup, they should be eaten with them to reduce the damage of vitamin C.
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A lot of water and long cooking make the soup mix a lot of flavor and aroma components. Depending on the seasoning, soup can have the effects of appetizing, rectifying dishes, supplementing water and relieving boredom. Foods with light taste, such as tofu, rice noodles and shark's fin, are often eaten with fresh soup.
Some leftovers that are not suitable for direct consumption are fully utilized through soup, especially boiled clear soup. For example, Beijing roast duck is often served with soup made of duck skeleton.
Chinese food may be served with soup at any time during the meal, while western food is served at the beginning, followed by appetizers. Japan and the Korean peninsula are eating and drinking soup.
Baidu encyclopedia-soup making
Baidu Encyclopedia-Soup