Ingredients: a duck, moderate ham, some bamboo shoots (no fresh winter bamboo shoots, you can use bagged bamboo shoots), Hericium erinaceus, Coprinus comatus, vegetables and ginger. Seasoning: salt and yellow wine. Production method: 1. Wash the duck, blanch it in boiling water for 2-3 minutes, boil the blood powder and rinse it with tap water. 2. add water to the soup pot and add. Simmer for an hour. 3. Wash Hericium erinaceus and Coprinus comatus, cut into larger pieces, put them in the soup pot, add salt, cook for another 5 minutes, and turn off the fire. 4. Wash the vegetables, boil water in another pot, remove the grassy smell of vegetables, and add them to the cooked old duck soup. 5. Cook for another 5- 10 minutes. How to cook the soup when the vegetables are cooked? In the choice of soup materials, stews must not be used for cooking, such as ginseng, velvet antler and bird's nest. Most northerners think that the soup should be seasoned, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as there is enough time, the delicious soup will naturally overflow. "three pots and four stews" three pots: it usually takes three hours to cook soup. Four stews: It takes four to six hours to stew the soup. Cooking soup is not very complicated, but it takes a long time to cook, and some are time-consuming. In fact, making soup is very simple, just mix the raw materials properly and simmer on the fire. Note: Don't overdo it, and the heat will be subject to the boiling degree of the soup. After the pot is boiled, simmer slowly, and control the temperature when you can open the soup. There is a habit of making soup in the south of China, and it has always been thought that drinking soup is the most nutritious. For the sake of children's health, mothers will take pains to make fish soup, chicken soup, duck soup and broth for their children when adding complementary food ... They think that the soup is very nutritious after adding chicken, yam, longan, Euryale ferox and other herbs for 2-3 hours. In fact, 90% of the nutrition is still in the meat residue. If children want nutrition, they must eat meat. If the child only drinks soup and doesn't eat meat, it is equivalent to "losing watermelon and picking up sesame seeds" and losing most of the nutrition. You know, when cooking soup, the water temperature rises, and the protein contained in animal food undergoes protein denaturation after being heated, so it solidifies in the meat, and what can really be dissolved in the soup is a small amount of protein. There is a saying that "the meat rots in the pot". If children can eat soup with meat, making soup can also be regarded as a complementary food for children. However, children have a small stomach capacity, and if they drink a lot of soup, it will affect the intake of other foods. Therefore, I hope that children can get most of these animal foods by drinking soup. There is no protein in the soup. In addition, soup should also pay attention to methods. When animal food is used as raw material, putting cold water into the pot, changing the water into small fire after boiling, stewing the soup for a long time, and then adding salt are all effective measures to prevent protein from solidifying in the meat prematurely and make the soup as nutritious as possible. Don't cook soup for more than an hour and a half. Many mothers cook soup for their babies. Cook on a small fire all day, thinking that the nutrition of food can be fully dissolved in the soup. In fact, there is no scientific basis for this practice. Studies have proved that a moderate extension of cooking time is indeed helpful to the release and absorption of nutrients, but too long time will cause certain damage to nutrients. Generally speaking, the main ingredients of soup are meat and other foods with high protein content. Protein is mainly composed of amino acids. If the heating time is too long, amino acids will be destroyed, but the nutrition will be reduced and the dishes will lose their proper umami flavor. In addition, vitamins in food will be lost to varying degrees if they are heated for too long. Vitamin C, in particular, is easily destroyed by heat, and it is almost gone after 20 minutes of cooking. So cooking soup for a long time, although the soup looks very thick, in fact, with the evaporation of water in the soup, it also takes away the essence of rich nutrition. So, how long does it take to make soup? Experts from the Institute of Nutrition and Health Food of Tongji University have specially studied this. In this study, three representative foods used for soup making were selected: hoof, grass chicken and old duck. It was found that the content of protein and fat in Tiaobang Decoction increased gradually after heating for half an hour, reaching the maximum after heating in protein for 65,438 0.5 hours and in fat for 45 minutes. The protein content of chicken and duck soup remained basically unchanged after heating 1 hour, and the fat content rose to the highest after heating for 45 minutes. Finally, it was concluded that the nutritional value of the soup boiled by these three foods reached the highest after heating for an average of 1- 1.5 hours, and then gradually decreased. For general meat, you can follow the above principles. But there are also some foods, and the time for cooking soup needs to be shorter. 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 in this case, 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. How much water should I add? 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. Types of soup: generally divided into boiled soup, boiling soup, stewed soup, simmered soup, clear soup and so on. Selection of utensils: traditional choice: it is appropriate to choose a casserole with delicate texture to make soup; Trendy recommendation: crock, iron pot, etc. What soup is good to drink in summer? Hidden Tang Tian should be a cry. If the summer heat hurts the body fluid and is thirsty, you can choose: melon stings people with a catty of fresh old melon (even skin), three or two raw stings, and appropriate amount of yellow sugar. Wash the old wax gourd first and cut it into large pieces. Soak the washed raw semen in a casserole for one hour, and then add yellow sugar to drink. The old wax gourd in the soup is sweet and slightly cold, which has the functions of clearing away heat and relieving summer heat, promoting fluid production and quenching thirst. It is kind-hearted, but light and diuresis, and yellow sugar clears away heat and produces fluid. Together, it can relieve summer heat, dispel summer heat and eliminate dampness. Lotus leaf and winter melon soup for old duck uses a piece of fresh lotus leaf, fresh old winter melon 1 kg to 1.5 kg, and half a catty of old duck male meat. Wash the above three kinds of food, put them in a clay pot, add water to make soup, add salt to taste, and eat melon and duck with soup. Fresh lotus leaf soup can clear away heat and relieve summer heat, diuretic, and wax gourd can clear away heat and relieve summer heat. Husband duck can nourish yin and blood, benefit stomach and produce fluid. The combination of the three can not only clear away heat and relieve summer heat, dispel dampness, but also benefit the stomach and produce fluid. Gypsum tofu dried vegetable soup is the same as gypsum 2, with half a catty of fresh tofu and three ounces of dried cabbage. First break the gypsum slightly, then wash the dried cabbage with water and soak it for a while. Put the three kinds of food together in a casserole and add some water to make soup. Boil until the tofu block has a small hole like a peak nest. Season the soup with a little salt. If there are too many prickly heat or less heat, you can choose: 1, and use half a catty of fresh bitter gourd for bitter gourd and pork lean soup, cut into pieces, remove the core and wash. Three to five taels of lean pork, cut into small pieces. Put the latter two kinds of food into a clay pot and add water to make soup. Bitter gourd in soup is bitter and cold, which can clear away heat, purge fire and detoxify, and lean pork can nourish yin and moisten dryness. Working hard and supplementing can not only clear away heat and detoxify, but also moisten skin and dryness. 2, Tang Ge vegetable sashimi soup with three liang of fresh Tang Ge vegetables, half a catty of fresh sashimi. First, gut the raw fish, gut it, scale it and wash it. Wash fresh pueraria lobata. Put two kinds of food into a clay pot, add a proper amount of water, and boil the soup over medium heat; After boiling for two hours, add a small amount of cooking oil and salt to drink. Fresh pool of pueraria in soup, clearing away heat and diuresis, cooling blood and detoxifying; Chinese medicine believes that raw fish can tonify the spleen and stomach, promote diuresis and reduce swelling. The combination of the two can be both cool and nourishing, and it is really a good soup in summer. & lt/SPAN>。 & lt/p & gt；