First, when using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called
"Out of water" or "flying water" can not only remove blood, but also remove some fat to avoid being too fat. 1, fish soup can't be boiled, but fry the fish on both sides with oil first, so that the skin of the fish won't be crisp and rotten, and it won't smell fishy. Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste.
2. It is advisable to choose a casserole with delicate texture for soup, but the enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food and harmful to the body. The clay pot with white inner wall is very easy to use.
3. After the lean meat is cooked, the meat quality is rough. You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours.
4, drink soup to take out milk, oil and water can be fully mixed to produce the effect of milk. When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire. Also note that the water should be added at one time, supplemented halfway, and the soup should be drained.
It is best not to put spices in the soup. Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, you don't have to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients.
6. Don't cook the soup for too long. The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours.
7. If you want the soup not to be greasy, you can turn off the heat after the soup is cooked. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, take it out with a spoon, and then boil the soup.
8. Drinking soup before meals can promote the secretion of gastric juice and help digestion and absorption, but patients with superficial gastritis should drink it after meals to avoid aggravating symptoms.
9. Many people think that the nutrition of soup is concentrated in the soup, only drink the soup and don't throw away the meat inside. In fact, no matter how long the soup is cooked, the nutrition of meat can't be completely dissolved in the soup, so after eating the soup, they should eat a proper amount of meat, take out the meat that has been cooked in the soup, tear it apart, and mix it with soy sauce, shredded onion and shredded pepper, which is delicious.
Second, different soups have different effects, as follows;
(1) Anti-aging of bone soup: the special nutrients in bone soup and collagen eggs promote microcirculation. The decade of 50-59 years old is the turning point of human microcirculation from prosperity to decline, and bones age rapidly. Drinking more bone soup can achieve effects that drugs can't.
(2) Fish soup to prevent asthma: Fish soup contains a special fatty acid, which has anti-inflammatory effect, can treat lung and respiratory inflammation, prevent asthma attack, and is most effective for children with asthma.
(3) Pollution prevention of vegetable soup: All kinds of fresh vegetables contain a lot of alkaline components, which can make the body fluid environment in a normal weak alkaline state when dissolved in the soup, and enter the human body through the digestive tract, which is conducive to the re-dissolution of pollutants or toxic substances in the human body and excretion with urine.
(4) Chicken soup to prevent colds: Chicken soup, especially the special nutrients in chicken soup, can accelerate the blood circulation of the throat and bronchial membrane, enhance the secretion of mucus, remove respiratory viruses in time, and relieve symptoms such as cough, dry throat and sore throat.
(5) Seaweed soup to keep out the cold: kelp contains a lot of iodine, which is helpful for the synthesis of four hormones.
Optimal blanking time:
It's best to cook soup with cold water, because hot water will make protein solidify quickly, and it's not easy to taste delicious food.
Third, the practice of broth.
The key to a good pot of soup is to have a good soup base, which is like the soul of soup. In this way, it serves to show how critical the role of soup base is in making soup.
The following are some common ways to make bone soup base:
1, pig bone soup:
The preparation method of that pig bone soup comprise the following step: cleaning pig bone rods and spines, chop into large pieces, boiling in a boiling water pot to remove the fishy smell, taking out, putting into a soup pot filled with boiling water, adding onion segments and ginger slices, and cooking for 3-4 hours. Pig bone soup can be used to make all kinds of soups.
It can also be used as a basic spice to flavor.
2. Chicken soup:
Method of making chicken soup: Wash the chicken rack, blanch it thoroughly in a boiling water pot, put it into a soup pot, add some water to boil, turn to low heat for 2 hours, add a few slices of ginger to taste and remove the fishy smell, continue to cook until the soup is fragrant, and skim off the floating oil. Chicken soup can be used to make vegetarian soup. According to personal taste, fresh soup head can be added with other soups.
3, beef bone soup:
The preparation method of beef bone soup comprise cleaning beef bone, chop into large pieces, boiling in boiling wat pot to remove blood smell, taking out, putting into soup pot filled with boiling water, adding onion and ginger, boiling with high fire, and turning to low fire for 4-5 hours. It will be fine when the soup is thick. Beef bone soup can be used to cook all kinds of vegetarian soup, or it can be replaced by beef tendon or beef offal, dried tangerine peel and ginger slices according to the needs of soup cooking.
4, smoked bone soup:
The preparation method of smoke bone soup is to clean calf bone, remove excess oil, cut into pieces, put into an oven, bake until brown, then put that roast calf bone into a boiling pot, add fragrant leaves, thyme, clove and tangerine peel, boil for 3-4 hours with low fire, skim the soup noodles, and filter with gauze. Smoked bone soup can be used to make all kinds of soups, which has the unique burnt taste of smoked bone.
5, meat and bone soup:
The preparation method of meat and bone soup comprise cleaning meat and bone, remove excess fat, putting that meat and bone in a boiling water pot, soaking the soup to remove blood smell, take out, putting the soup pot and boiling in boiling water for 2 hours, adding Flos Caryophylli, Cortex Cinnamomi, Thyme, Pericarpium Citri Tangerinae and Flos Caryophylli, and cooking until the taste is delicious. Meat and bone soup can be used to cook all kinds of vegetarian soups, which have a light spice flavor and a strong meat and bone flavor.
If you master the method of making the soup base of bone soup, you can use it flexibly when making soup.
Cook all kinds of delicious soups.
6. Assorted fruit and vegetable soup:
The method of making mixed soup of fruits and vegetables is to put all kinds of fruits and vegetables into a blender, add appropriate amount of water, make juice, and then return to the pot to boil. Assorted vegetable and fruit soup comes in various colors. Because the proportion of vegetables and fruits is different, they are rich in nutrition and arouse appetite. It is used for cooking and preparing soups of seafood and fruits and vegetables.
7. Mushroom soup:
The preparation method of mushroom soup comprise washing dry Tricholoma matsutake, Cordyceps sinensis, Morchella esculenta and Boletus with warm wat, soaking in soft water, wrapping with gauze, put into a soup pot, adding clean water, boiling with strong fire, turning to slow fire for 2-3 hours, and turning off the fire. Mushroom soup can be used to make vegetarian soup. As a soup base, it has a delicious mushroom flavor, and generally does not need other savory condiments for seasoning.
8. Mushroom soup:
The preparation method of mushroom soup comprise cleaning dry mushroom with clean water, soaking until soft, removing pedicle, cleaning, soaking in clean water for 50 minutes, filtering clean water with gauze, or putting into a soup pot, adding clean water, and boiling. Mushroom soup is mainly used to enhance the taste and color of soup. Generally, it is not used alone, but seasoning is added to taste.
9. Chai Fish Soup:
The preparation method of Chaiyu soup comprise that following step: cleaning kelp, soaking in a soup pot for 20 minutes, boile over medium fire, turning to slow fire, adding Chaiyu fillets, boiling, defoaming, turning off the fire, and filtering out clear soup. Chai fish soup, named after its dryness, is the basic seasoning soup base of Japanese cuisine and is widely used in various soups.
Mastering the method of making soup base with the above flavor can be used flexibly in soup making, and it is delicious and nutritious regardless of freshness and color enhancement.
Although there are many seasonings for soup, don't mix them casually.
Otherwise, the taste is not only chaotic, but also unique, delicious and pure.
Four, the simple rules of seasoning collocation when cooking different flavors of soup:
1, salty soup: add a portion of fresh soy sauce, cooking wine, chicken essence and salt in turn.
2. Fresh spicy soup: Add chopped green onion, shrimp oil, hot sauce and salt in turn.
3, hot and sour soup: put vinegar, red pepper, pepper, salt, sesame oil, onion ginger in turn.
4. Spicy soup: add spicy bean paste, garlic, chopped green onion, Jiang Mo, soy sauce, salt, sugar and monosodium glutamate in turn.
5. Spiced soup: Add star anise, cinnamon, fennel, pepper, white peony root powder, salt and onion ginger in turn.
6. Curry soup: Add turmeric powder, coriander, white pepper, nutmeg, pepper, clove, bay leaf, Jiang Mo, salt and cooking wine in turn.
7. Sweet and sour soup: add tomato sauce, sugar, vinegar, lemon juice, salt, cooking wine and onion ginger in turn.
8. Scallion seasoning soup: Add onion, green onion, red pepper powder, salt, chicken essence, cooking wine and sesame oil in turn.
9. Spicy soup: Add pepper, dried pepper, hot sauce, cooked sesame, cooking wine, salt and monosodium glutamate in turn.
10. Sauce-flavored soup: Add lobster sauce, salt, chicken essence, scallion oil, Jiang Mo, minced garlic and black pepper in turn.
Fifth, the practice of Hu spicy soup; Xiaoyaohu hot soup
Hot soup originated in Jiajing period of Ming Dynasty. At that time, in order to win the favor of the emperor, Ge Lao Yan Song got a pair of seasoning medicine from a monk to help the emperor live longer, which was used to cook soup. The soup is delicious and the dragon's face is delighted, hence the name "Yutang". After the death of the Ming Dynasty, the chef Zhao Ji fled to Xiaoyao (now Xiaoyao Town, Xihua County) with this medicine and spread it here. Therefore, the local people had spicy soup, so they renamed it "Hu Spicy Soup".
Xiaoyao hot soup has the following functions:
The soup has the effects of promoting digestion, promoting appetite, resolving phlegm, relieving cough, expelling pathogenic wind, dispelling cold, promoting blood circulation, removing blood stasis, clearing away heat and toxic materials, promoting circulation of qi, stopping malaria, expelling parasites, resolving hard mass, promoting diuresis, relieving stranguria and eliminating eczema. Eliminate itching and other effects.
Hot soup ingredients:
Sheep (ox) meat, sheep (ox) bone, flour, kelp, day lily, peanuts, vermicelli.
Hot soup seasoning:
Star anise, pepper, cinnamon, angelica dahurica, dried tangerine peel, pepper, salt, cooking wine, balsamic vinegar and sesame oil.
Main ingredients:
A pot of broth (chicken soup or sparerib soup), two or two flours are mixed with water in one direction to form a batter with starch and gluten separated for later use, three or two cooked chicken or pork shreds, several pieces of soaked auricularia, kelp, mushrooms and daylily, one or two vermicelli (a kind of noodle made of mung bean or sweet potato starch unique to Henan, similar to vermicelli and rice noodles), and a dozen raw peanuts. Seasoning: salt, monosodium glutamate, pepper and Chili powder.
The practice of Hu spicy soup:
1. Stewing soup: soak sheep (ox) meat and sheep (ox) bones in clear water 1 hour, then put them in a pot filled with clear water and heat them to boil, take out the meat and bones, soak their blood, pour them into the pot, stir them evenly, heat them with low fire until the floating foam in the soup completely floats on the soup surface, take out the floating foam, and then.
2. Wash gluten: add a little salt and water to flour, make dough, wake it for 30 minutes, knead it repeatedly, then slowly add water and knead it to separate gluten.
3, preparation materials: kelp and daylily are soaked and softened respectively, washed, kelp is shredded, and daylily is removed from the old roots; Wash peanuts; Soak vermicelli until soft, wash and cut into strips of 10cm; Cook gluten in water, take it out and cut it into small pieces.
4. Making soup: stew the stewed soup in kelp, day lily, peanuts, gluten slices, mutton (beef) slices, salt, cooking wine and pepper for 30 minutes, add vermicelli and continue to stew for 65,438+00 minutes, slowly stir the noodle water precipitated when washing gluten into the soup, cook for 5 minutes, put it in a bowl, and order balsamic vinegar and sesame oil.
5. Put the broth on the fire. After the water boils, add other main ingredients except flour. After boiling, pour the batter evenly, push it with a shovel to make it not stick to the pan, and add appropriate ingredients after boiling.
Precautions:
Flour should be moderate, too thick or too thin to taste. Zanthoxylum bungeanum and pepper should be added according to personal preference. Mutton can also be made into shredded pork.
List of characteristics of medicinal materials for soup making
Medicinal materials:
Pericarpium Citri Tangerinae: Regulating the middle energizer with stagnation, smoothing qi and resolving phlegm, and benefiting the five internal organs. (to be scraped and washed)
Tianqi: Also known as Sanqi, it stops bleeding and removes blood stasis. (Cleaning and stacking)
Lycium barbarum: Also known as Lycium barbarum, it is good for improving eyesight, moistening lung and clearing liver, nourishing kidney and benefiting qi. (washing)
Hu Aishan: tonify spleen and lung, clear away deficiency and heat, and consolidate stomach and intestines.
Tremella fuciformis: nourishing yin and stomach, moistening lung and promoting fluid production, caring skin and beauty, without cholesterol. (Soak in clear water 1 hour for shredding)
Auricularia auricula: It can replenish qi and blood, moisten lung and stop bleeding, and has curative effect on arteriosclerosis. (Soak in clear water 1 hour, boil water for 5 minutes, and take out supercooled water)
South almond: also known as sweet almond, it moistens the lungs and relieves asthma, promotes fluid production and appetizers, and moistens the large intestine. (Boil the water for 5 minutes)
North almond: also known as bitter almond, it can resolve phlegm, relieve cough and moisten intestines. (Tongnan)
Refreshing tea: Refreshing tea (including Polygonatum odoratum, lily, lotus seeds, longan pulp, Coicis Semen, yam and Euryale Semen)
Beiqi: Also known as Astragalus membranaceus, it can replenish blood, strengthen spleen and qi, and strengthen bones and muscles.
American ginseng: nourishing blood, strengthening spleen and benefiting lung. Codonopsis pilosula: invigorating spleen and qi, promoting fluid production and qi circulation.
Adenophora adenophora: strengthening yang and moistening lung, benefiting stomach and promoting fluid production, and clearing heat. Korean ginseng beard: invigorating qi. Lotus leaf: summer heat.
Ginseng: sweet, slightly bitter, slightly warm; It contains ginsenoside, ginsenoside, calcium, magnesium and saponin, and has effects in calming nerves, nourishing heart, invigorating lung qi, five internal organs and strengthening spleen and stomach. Saponins have hemolytic effect and can dispel all kinds of blood stasis caused by rheumatic heart.
Ramulus Cinnamomi: Sweet, pungent and warm in nature, it can enhance metabolism, stimulate mucosal congestion, facilitate sweating of joints, warm meridians and tendons, dredge meridians and remove wind and temperature.
Lingxian: pungent and bitter in nature, suitable for five internal organs, dispersing rheumatism, benefiting joints and connecting the whole body.
Polygonum multiflorum Thunb. Bitter, sweet and slightly astringent, it contains rhein which can obviously promote intestinal peristalsis.
Lecithin contained in it is used to weaken the spirit, promote the new development of blood, and has a cardiotonic effect.
Caulis Polygoni Multiflori: Bitter and sweet, slightly warm in nature, can cure rheumatism, dizziness, anemia and insomnia.
Lindera root: pungent, fragrant, bitter and warm in nature, which can stimulate and clean the mucosa and paralyze the center.
Hu Aishan: Sweet and flat, rich in starch liquid, it can tonify the five internal organs, strengthen the spleen and stomach, tonify deficiency, quench thirst, strengthen the spleen and promote diuresis.
Rehmannia glutinosa: sweet, warm and slightly bitter in nature, containing sugary fermented manna, rehmannia glutinosa and iron. It can tonify kidney and blood, replenish marrow and essence, nourish blood and blood, and has the effect of strengthening nerves. It is suitable for anemia, asthenia, neurasthenia and dyspnea.
Garden LYSIMACHIA: Hot and pungent, it has the effects of dispelling cold and dampness, strengthening yang, strengthening heart and benefiting qi.
Heart-protecting vine: bitter in nature, warm in nature, slightly fragrant, dispelling evil, relieving pain and swelling, removing blood stasis and promoting diuresis, and dredging blood vessels.
Poria cocos: sweet, light and flat, containing pachyman, plant cellulose, glucose, fructose, ash powder and so on. It is a moderator, suitable for heart paralysis, dysuria, subcutaneous edema and insomnia.
Malt: sweet and flat, rich in vitamins, maltose and lecithin. It can help digestion, treat food injury, stop eating, and eliminate fullness in the chest.
Polygonatum odoratum: nourishing yang and moistening dryness, promoting fluid production and clearing heat.
Chuanbei: moisten the heart and lungs, clear away heat and resolve phlegm.
Lily: tonify liver, lung, clear heat and benefit spleen. (clear water immersion 1 hour)
Zhi Zhu: Clearing lung and invigorating spleen, moistening dryness and resolving phlegm. (Soak in water 10 minute, cut into 4CM pieces, and cook for half an hour at most)
Prunella vulgaris: clearing liver heat and lowering blood pressure. (Cook for 2 hours at most)
Radix Rehmanniae: cooling blood, detoxifying and diuresis.
Siraitia grosvenorii: clearing lung and moistening intestines.
Old amaranth stalk: detoxification and heat clearing, blood nourishing and hemostasis, diuresis. (It's sold in a Chinese medicine shop, washed and cut short)
Ginkgo biloba: beneficial to lung qi. (Shell, boil in boiling water for 5 minutes, undress and remove the heart) Euryale ferox: tonify kidney, solidify essence, strengthen spleen and stop diarrhea.
Figs: moistening the lungs and clearing the throat, invigorating the stomach and clearing the intestines. (Slice)
Bamboo cane: moistening dryness, harmonizing stomach, clearing away heat and toxic materials, and removing fishy smell such as snakes. Smilax glabra: clearing away heat and promoting diuresis, detoxifying and diuresis.
Angelica sinensis: nourishing blood, regulating menstruation and relieving pain.
Gastrodia elata: expelling wind and calming the nerves.
Cordyceps sinensis: tonify deficiency and qi, and resolve phlegm.
Jasmine: refreshing, clearing away deficiency fire and removing cold accumulation.
China Rana Rana: Nourishing kidney, tonifying lung and strengthening spleen. (Soak in clear water for 5 hours, add onion and Jiang Shui, boil for 5 minutes, scoop up and stew 1 half an hour).
Clear soup, also known as fresh soup, can be generally divided into three categories: hairy soup, milk soup and clear soup.
1, Mao Mao soup; The raw materials are mostly chicken bones, pig bones, duck bones, minced meat, pig skin and so on. Boil in cold water first, then skim off the foam, then add the onion, ginger and wine, and simmer for several hours.
Milk soup; Choose chicken, duck, pig bones, pig's trotters, pig's elbows and other raw materials that are easy to produce white soup, scald them with boiling water, add cold water and boil them with strong fire, remove foam, add onion, ginger and wine, and slowly roll them with slow fire until the soup is thick and milky.
Clear soup; Clear soup can be divided into ordinary clear soup and refined clear soup.
2, ordinary clear soup, with natural old hen, with lean pork, boiled in boiling water, put cold water, boil over high fire, remove foam, add onion, ginger, wine, then change the fire, keep the noodle soup slightly open, turn over small bubbles. If the heat is too high, it will be boiled into white milk soup; If the heat is too small, the umami flavor is not strong.
3. Refine clear soup. First, filter the common clear soup with gauze for later use. Chop the chicken into minced meat and soak it in onion, ginger, wine and water for a while. Put the minced chicken into the clear soup, stir-fry over high heat, and when the soup is about to boil, switch to low heat. Don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chopped chicken, the chopped chicken is taken out. This refining process is called "hanging soup". The clear soup refined twice is called "double hanging soup". Clear soup is the most difficult soup to make. Clear and delicious, often used in shark's fin, sea cucumber or high-grade clear soup dishes.
Although the homemade broth is not as delicious as the boxed chicken soup with synthetic spices, it has no additives, which is really comfortable. It is best to use this soup every time for ten days. It's not good to leave it too long.
Let's start making broth. Raw materials for cooking broth: chicken skeleton and bones. This time I bought a chicken leg rack and a cavity (spine) bone.
Steps: 1, after boiling the water, heat it up, put the bones in and cook for two or three minutes, and then boil the blood powder. Then take out the bone and rinse it thoroughly.
2. Reconnect the water and put the bone in. In order to keep the original flavor, I only put two pieces of ginger to remove the fishy smell. After boiling over medium heat, skim off the floating powder, then simmer for two to two and a half hours, and then simmer for 20 minutes to keep the soup slightly boiling, so that the soup will be whiter.
3. After the soup is completely cold, remove the bones.
4. Put the fresh-keeping bags on bowls or plastic boxes respectively.
5. Filter the soup.
6. After filtering out the meat residue and impurities, put the soup into a fresh-keeping bag wrapped in a bowl, and the amount poured into each bag is exactly the amount you need to make soup every time. Buckle the bag.
7. Connect the bowls and put them in the refrigerator for freezing. This can ensure that the bag will not be deformed by the soup and will not be broken.
8. When you use it, take out the broth ice and put it directly in the pot to cook and melt.
Refined raw materials:
When it comes to broth, it is very particular. Broth is soup that turns into paste after freezing. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. This dish will be much more delicious if it is replaced by the old soup stock. No matter what you do with broth, it will bring out umami flavor, which is called "hanging fresh". The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The worst thing to eat, and the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law.
When stewing soup stock, cover the ingredients with cold water and add wine to remove the fishy smell of meat, but don't put onions, ginger and so on. So as not to lose the taste of food. After the water is boiled, skim off the floating foam and simmer with low fire until the bones are crisp and the meat is rotten. Be sure to stew it over low heat. After stewing, you should secrete the soup, then filter the impurities with a cloth, and scrape off the frozen oil on the upper layer after cooling. Then boil the soup, add the broken egg white, while pouring the egg white, stir the soup at the same time, let the egg white wrap the turbid things in the soup, and when the egg white is cooked, pick it up and throw it away. This is the refreshing broth, which can be drunk as water.
Most people don't know the knowledge of clear soup. Just take a chicken to cook. When cooking, scoop a spoonful from it and add it. This soup is neither clear nor oily, so it's better not to put it. And not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here.
Cooked stock can be frozen in plastic bags. You can take it whenever you want. When I don't have time to make soup after work, I take out a bag, heat it and put some vegetables in it, which is a good soup. Soup stock is the basis of cooking. So even vegetarian dishes are said in vegetarian soup. Vegetarian soup, stewed with carrots, bean sprouts, celery and mushroom roots; I once made a vegetarian soup with only mushrooms and mushrooms. It's really delicious, and its fragrance is more elegant than broth.
The practice of vegetarian soup:
(1) Material: 900g of soybean sprouts, 2 celery (or radish 1) and 90g of mushroom pedicels. Practice: 1 peeled carrots, washed and cut into pieces; Wash celery, cut into small pieces, wash mushroom stalks and soak until soft. 2. Pour all the ingredients and 1200ml boiling water into the pot, and continue to cook for 4-5 hours on low heat (leave a gap in the pot cover). 3. Let it cool and filter, leaving soup, which can be used after refrigeration. (2) Material: 75g mushroom handle: 1. Wash the mushroom stalks, pour them into the pot, add 2400ml of water, and boil over high fire. 2. Cook on low heat 1 hour, then cool and filter. Add the right amount of broad beans, the taste will be more mellow.
Attention; Mistakes in making and eating soup;
In winter, many families will stew soup, chicken soup, mutton soup, fish soup and so on. Many people think that soup is more nutritious than meat, but nutritionist Gan Ling says this is a misunderstanding. In fact, most of the nutrition of the broth is still in the meat, and even eating and drinking is the best choice.
Many people think that meat and other raw materials will enter the soup when cooked for a long time, so drinking soup is more nutritious than eating meat. Actually, this is not right. Because besides water, the nutrition of soup comes from raw materials, which include water-soluble nutrition and water-insoluble nutrition. For example, water-soluble vitamin C and minerals will partially enter the soup, while more than 90%-93% of water-insoluble protein will remain in the meat, and the content in the soup is less than 65,438+00% of the total.
Emphasize here; The stew time should not be too long, otherwise it will easily lead to deterioration of protein. Organic meat and vegetables are the best stews. In addition, don't drink too much broth. Because meat contains a lot of fat, the fat will dissolve in the hot soup during the stew. Drinking more soup is easy to raise blood lipids, which is not good for cardiovascular and cerebrovascular health. If people with high blood lipids want to supplement protein, they can use tofu vegetable soup instead of broth; At the same time, gout patients with high purine content and abnormal purine metabolism and patients with high serum uric acid concentration should be careful to eat.
Attention; Breastfed babies should give priority to breast milk and never eat a lot of soup.
In a word, broth is only an aid in our cooking, and the nutrition is not comprehensive, so we should pay attention to the collocation of food.
The selection principle of stew soup: white meat is better than red meat, shrimp belongs to white meat >; Fish white meat > chicken white meat >; Sheep red meat > pork red meat > red bull.
Efficacy of common raw materials in broth
1. From the perspective of Chinese medicine health preservation, pork tonifies the kidney and nourishes the blood, nourishing yin and moistening dryness; Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid.
2. Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema. Stewed beef with red dates is helpful for muscle growth and wound healing.
3. Mutton warms the spleen and stomach to treat nausea, emaciation and chills caused by deficiency and cold of the spleen and stomach; Warming and nourishing liver and kidney, used for treating soreness and weakness of waist and knees, asthenia, cold pain and impotence caused by kidney-yang deficiency; Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels.
4. Chicken can warm and replenish qi, replenish essence and marrow. Can be used for treating asthenia, emaciation, dizziness, palpitation, irregular menstruation, postpartum hypogalactia, thirst, edema, frequent micturition, nocturnal emission, deafness and tinnitus.
Seven details to pay attention to when cooking broth:
If you want to drink soup and have a healthy body, you must pay attention to science in the details of soup making and achieve the "seven essentials".
First, we should pay attention to the selection of materials
Choosing ingredients is the key to making fresh soup. To cook a good soup, we must choose animal raw materials with full flavor, little smell and less blood stains, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck and fish. This kind of food is rich in protein, succinic acid, amino acids, peptides, nucleotides and so on. They are also the main source of delicious soup.
Second, the food should be fresh.
That is, choose raw materials with full flavor and no odor. Freshness is not the "freshness" that has always been emphasized. Modern freshness means 3-5 hours after the death of fish and livestock. At this time, various enzymes in fish or poultry meat decompose protein and fat into amino acids, fatty acids and other substances that are easily absorbed by the human body. It is not only the most nutritious, but also the best in taste.
Third, the cooking utensils should be selected.
Old crocodiles are the best way to cook fresh soup. The crock is fired at high temperature, which has the characteristics of air permeability, strong adsorption, uniform heat transfer and slow heat dissipation. When cooking soup, the crock can transfer the external heat energy to the raw materials in a balanced and lasting way, and the relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients overflow, the fresher and more mellow the soup tastes, and the more crisp and rotten the raw materials are.
Fourth, the temperature should be appropriate.
The key to cooking soup is: boil over high fire and simmer over low fire. In this way, fresh and fragrant substances such as protein extract in food can be dissolved to the maximum extent, and the cooked soup is more fresh, mellow and delicious. Only slow fire can dissolve more nutrients, and the soup is clear in color and mellow in taste.
Five, the water distribution should be reasonable.
Water is not only a solvent for delicious food, but also a medium for food heat transfer. The change of water temperature and the dosage directly affect the nutrition and flavor of soup. The water consumption is generally three times the weight of the main course of soup, and the food should be heated with cold water. Hot water is not suitable for cooking soup. If hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. In addition, if cold water is added to the pot in the middle of boiling the soup, protein can't be fully dissolved into the soup, and the taste of the soup will also be affected, which is not delicious enough and the color of the soup is not clear enough.
Sixth, the collocation should be appropriate.
Some foods have a fixed collocation pattern, and nutrients have complementary effects, which is the "golden collocation" on the table. The most noteworthy thing is kelp stew. The nutrition of acidic food pork and alkaline food kelp can just cooperate with each other, and it is the "longevity food" of Okinawa, a Japanese longevity area. In order to make the soup taste more pure, it is generally not suitable to cook with too many kinds of animal foods.
Seven, the operation should be fine.
When cooking soup, it is not advisable to put salt first, because salt has osmotic effect, which will make the water in the raw materials discharged, and the protein will solidify and the umami taste will be insufficient. When boiling soup, the temperature is kept at 85~ 100℃ for a long time. If vegetables are added to the soup, they should be eaten together to avoid the destruction of vitamin C. You can add monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and other condiments to the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.