Select materials
Medicinal diet is mainly composed of medicine, food, soup and seasoning, and the quality of each part will affect the quality of medicinal diet production. Therefore, YEATION is the main choice of materials.
medical science
Drugs used to make medicated diets must be edible and nourishing. When selecting, the quality is strictly controlled, and fake varieties and moldy medicinal materials cannot be selected. The medicinal materials must be washed and fully soaked before decocting. Generally, the medicine is put into the pot first, and then it is soaked in cold water for about 1 hour, which can also soak the medicine center, which is beneficial to the precipitation of effective components. The amount of water to be added depends on the amount of medicine, and the water soaked in medicine can be put into a casserole to cook with the medicine.
food
Cereals and dried fruits should be washed with water to remove impurities in Gu Mi, but the washing times should not be too many, and they should not be rubbed by hands to avoid the loss of water-soluble vitamins and minerals. After elutriation, add water and cook as soon as possible. Generally speaking, it is best to heat hot water. Do not put alkali (baking soda, etc.). ) prevent the loss of vitamin B 1 when cooking.
Vegetables and fruits should be fresh, washed first and then cut, and the pieces should be cut bigger. If you need to cut it into filaments or diced, you should eat it as you cut it, so as not to destroy the nutrients in the dishes by oxidation. Cooking time should be short, usually put it in a wok while it is hot to reduce the loss of vitamin C. Vegetables that can be eaten raw should be eaten raw as much as possible to absorb more vitamin C and carotene.
Milk, meat and eggs should be fresh. Don't choose spoiled food. When washing, remove the fishy smell and peculiar smell, otherwise it will affect the delicacy of medicinal diet. This kind of food is less affected by cooking. Long-term cooking and stewing will not affect the nourishing ingredients, but be careful not to fry it, because frying will change the protein in it, which is not easy to digest and absorb.
soup
The main solvent of soup is water, so the amount of water is very important for soup making. The amount should be moderate, and it is not advisable to add water in the middle. Because the raw materials are added after the water is boiled, the surface of the raw materials is suddenly exposed to high temperature, the external protein solidifies, and the internal protein does not dissolve in water in large quantities, so the soup is not delicious. If water is added in the middle, the raw materials will suddenly shrink due to the cold, which will also affect the protein and the overflow of fat.
condiment
Seasoning can make tasteless raw materials taste delicious and add color to medicated diet. There are many kinds of seasonings, which can be salty, sour, sweet, spicy and fragrant according to your own hobbies. There are generally three methods of seasoning: first, basic seasoning, that is, adding seasoning before heating the raw materials in the pot to make the raw materials have a basic taste and also have the effect of eliminating the fishy smell; The second is formal seasoning, that is, adding some condiments during heating to achieve your favorite taste; The third is auxiliary seasoning, that is, the first two seasonings are seasoned again after heating, which still does not meet the taste requirements.
Put the seasoning at the right time. If you can't put salt in the soup first, because salt has osmotic effect, it is the easiest to penetrate into the raw materials, so that the water in the raw materials will be discharged and protein will solidify, thus affecting the overflow of water-soluble protein. In addition, onions, ginger, garlic and wine should not be put more, otherwise it will affect the original flavor of the soup itself.
condiments
In the process of co-production of several ingredients, it is necessary to give play to the mutual synergy or antagonism between foods, learn from each other's strong points to achieve better nourishing effect, and "avoid certain foods" according to different situations, otherwise it will not have nourishing effect or even have adverse consequences.
There are roughly two ways to make ingredients. One is to match foods with the same or similar functions, so that they have synergistic effects, thus improving the nourishing effect. For example, jujube, longan, red beans and peanuts are cooked and eaten. The effect of treating anemia and thrombocytopenia is stronger than eating a single food. The other is a matching method that limits the performance of another food with one food. For example, although mutton has the function of tonifying yang and dispelling cold, it is easy to get angry when eaten too much, such as nosebleeds and bitter taste, so people who are easy to get angry can cook it with radish when eating mutton, which not only takes the warming effect of mutton, but also eliminates the side effects of mutton with radish. For another example, putting some ginger when eating river crabs can alleviate the coldness of river crabs and make people with weak spleen and stomach less prone to abdominal pain, diarrhea and other symptoms.
Duration and degree of heating
The cooking time of medicated diet is usually large fire first, then slow fire. The first purpose of using Wanghuo is to quickly raise the temperature of cold water. When the water temperature rises gradually, the nutrients in the raw materials are gradually affected by the temperature from the outside to the inside, and a large number of nutrients overflow into the soup. Then change it to slow fire, so that the nutrients inside the raw materials can completely overflow. Protein can be hydrolyzed in slow fire and dissolved in water. If we continue to use Wanghuo, protein will solidify internally and will not spill easily, which will affect the nourishing effect of medicated diet.