1, pork bone spinach soup
Pig bone soup is cold in nature, and its biggest function is to strengthen bones, nourish blood and strengthen bones, and tonify the middle energizer, because pig bones are rich in calcium phosphate, bone mucin and collagen. Spinach is rich in trace elements such as magnesium, iron, calcium and phosphorus, which can effectively promote growth and development, enhance children's immunity and promote human metabolism. The combination of pig bone and spinach has high nutritional value and cheap and easy-to-get materials. The production method is as follows:
(1) Prepare pork bones and spinach in a ratio of three to two.
(2) Wash the pig bones with warm water, cut them into small pieces for later use, and use the whole spinach for later use.
(3) Put the pig bones and a proper amount of water into the pot, boil the water with strong fire, and stew it with low fire for two hours after boiling, so as to stew the nutrition of the pig bones.
(4) Add spinach, take it out of the pot ten minutes later, add a little salt while cooking spinach, add some chopped green onion, and don't add too much seasoning.
This picture is provided by registered users "for a healthy diet", and the copyright statement is feedback.
2. kelp beef soup
Beef is rich in protein and amino acids, which plays a great role in human growth and development. Kelp contains a lot of protein, fat, calcium, phosphorus and iron, which is very helpful for children's growth. The specific manufacturing method is as follows:
(1) Marinate kelp in advance, cut into pieces, and cut beef into small pieces.
(2) Add a proper amount of water to the pot, add beef and kelp, and simmer over medium heat.
(3) Add a little salt, peanut oil and onion.
3. HaimaTianqi Stewed Chicken Soup
Haima Tianqi Stewed Chicken Soup can promote the absorption of nutrients by bones, tonify kidney and qi, replenish qi and blood, promote the growth and development of body bones, and is really helpful for children to grow taller. But it should be noted that the child is at least 12 years old, because Tianqi, hippocampus and chicken all contain certain hormones. If eaten in large quantities, the child will develop prematurely and the epiphyseal line will be closed. If so, I am afraid it will hinder the growth of the body. The manufacturing method is as follows:
(1) Notoginseng should be washed and chopped with a spatula (it can be steamed). If possible, it is suggested to grind the hippocampus into powder and chop it up, which will help to exert its efficacy and not waste it.
(2) Fry the chicken and fry the notoginseng until it is yellow.
(3) Cut the chicken into pieces, remove the feet, wash it, put it in boiling water for three minutes, take it out, wash it and drain it.
(4) Pick up Tianqi, put it into the pot with hippocampus, medlar, red dates and broilers, and add less water. Stewing is not cooking soup. You must not have too much water. Simmer for two hours and season with salt.
Second, the common misunderstandings of Tang Changgao
1, drinking bone soup can supplement calcium.
The calcium content in bones that can be dissolved in soup is very low, and the calcium content of 10 kg of ribs boiled into pig bone soup is less than 150 mg. After testing, a bowl of bone soup contains about 2~3 mg of calcium. According to the daily calcium requirement of 800 mg for adults, it is estimated that 300 ~ 400 bowls of bone soup are needed to meet the calcium requirement of human body.
Eating meat is better than drinking soup.
The umami taste of broth often exceeds that of meat, which makes people mistakenly think that the essence of meat has gone to broth, and the nutrition of soup is better than meat. In fact, Laohuo soup tastes delicious because some nitrogen-containing extracts in meat are dissolved in the soup after boiling, but most of the protein in food remains in the meat in a solidified state, rather than being dissolved in water. In the soup cooked for more than two hours, the content of protein is only about 5% of the meat, and 95% of the nutrients are left in the "meat residue". Therefore, just drinking soup without eating meat only satisfies the taste, and many nutrients are still in the meat.
Everyone can drink thick soup.
"The better the soup, the higher the nutrition", which is not the case. Meat products such as pig bones, chickens and ducks can release carnosine, purine base and amino acids after boiling, which are collectively called "nitrogen-containing extracts". Obviously, the more delicious the soup, the more nitrogen-containing extracts, including "purine". Long-term intake of too much "purine" will lead to hyperuricemia, which is the chief culprit of gout.
4. The longer the soup, the better the nutrition.
Many people think that the longer the soup is cooked, the better the nutrition, so it often takes several hours. In fact, many nutrients are still destroyed after a long period of cooking. The longer the cooking time, the more serious the degeneration of protein, and the more vitamins are destroyed. The soup cooked for a long time only contains a very small amount of protein dissolved matter, sugar and minerals, which can only be said to be a little more nutritious than boiled water. So the cooking time should not be too long. Generally speaking, within two hours is appropriate.