Making soup is not only a kind of food culture, but also contains rich health knowledge. Making soup is not a simple matter. According to the season, constitution and climate, the soup made by choosing the corresponding ingredients is also different.
A bowl of soup contains four seasons, which condenses love and achieves health.
What are the advantages of making soup? Generally, it takes a long time to boil soup, which can make food softer and easier to digest and reduce the burden on the spleen and stomach. There is no need to add too much seasoning to the soup, which has a light taste and reduced moisture. According to different seasons, climates and physical needs, some traditional Chinese medicines with the same origin of medicine and food can be added to the soup to achieve the functions of benefiting qi and nourishing blood, nourishing yin and strengthening spleen and moistening lung.
Pay attention to simmering, which can better integrate the deliciousness of food and the efficacy of medicinal materials, and make health more delicious.
Common ingredients can be used to make soup, but each food has its own temperament. A bowl of soup should consider both the combination of tastes and the needs of the body.
Generally speaking, sparerib soup and bone soup are mild in nature, suitable for most constitutions, and are the most commonly used soup materials. Whether it is invigorating spleen and qi, nourishing blood and nourishing yin, eliminating dampness, etc. You can choose ribs or bones.
Beef strengthens the spleen, mutton warms the yang and dispels the cold, chicken tonifies qi and tonifies deficiency, duck nourishes yin, and crab clears heat and nourishes yin, all of which are commonly used meat ingredients in soup.
The combination of meat and vegetable can not only make the soup more delicious, but also supplement and balance nutrition. Yam, radish, wax gourd, corn, carrot and various fungi can all add more flavor to the soup.
Add appropriate Chinese herbal medicines with the same origin of medicine and food, and you can make soup on the next floor, such as Codonopsis pilosula and Astragalus membranaceus; Atractylodes macrocephala and licorice. Dehumidifying Poria cocos and Coicis Semen; Jujube, longan and angelica with blood tonic; Ophiopogon japonicus and Polygonatum odoratum nourish yin; The birthplace of clearing heat, Maogen ... In the vegetable markets in Guangxi and Guangdong, there are always several stalls selling these soup materials. If you don't know what to make soup with, go to the booth and tell your boss about your needs. The boss will definitely give you several combinations and let you go back to China with full load.
How long is it better to cook soup? One of the purposes of soup cooking is to make the ingredients easier to digest, and also to make the added medicinal materials and effective ingredients better integrated into the soup. Therefore, it is necessary to boil soup for a certain period of time, otherwise, the taste of soup, the taste of ingredients and the effect of soup will not reach expectations.
But how long will it take? It varies according to the composition. For example, hard-to-cook ingredients such as beef and mutton and old hens can be cooked for a long time, about 2 hours; Easy-to-cook ingredients such as ribs, chicken and tender duck can be cooked for about 1 hour; Fish and crabs are not easy to cook for a long time, and it takes half an hour.
Generally, the longer the nourishing material is, the better, 1 hour or more; The time for clearing away heat and dampness can be shorter, from half an hour to 1 hour.
Is it healthy to cook soup every day? The content of purine in Laohuo decoction is high, which is not suitable for gout patients. Can you get gout if you drink this stew 1 or 2 hours a day?
There are many reasons for any disease. As far as dietary factors are concerned, it is not a certain food that causes a certain disease, but the imbalance of the overall diet structure that causes the disease. As a small part of the diet, soup will not cause gout or other diseases if it is drunk normally. But soup is not necessary, and it is not healthy to drink it. It's just an ordinary way to eat.
Our family cooks soup almost every day all year round, but most of the time in 1 hour is ribs soup, chicken soup or duck soup. If someone gives a domestic old hen or duck, it will only cook for 1-2 hours. I have to say, this old hen or old duck soup tastes really delicious.
Soup suitable for drinking all year round Chinese medicine says, "spleen is the foundation of the day after tomorrow" and "spleen is the source of qi and blood biochemistry" Only when the spleen and stomach are good can we make good use of the nutrition in food, so we should raise the spleen and stomach all year round.
Babao Songrong Pork Rib Soup Babao Soup Ingredients: Codonopsis pilosula, Atractylodes macrocephala, Astragalus membranaceus 9g each, Radix Glycyrrhizae preparata 3g, Poria cocos, lotus seeds, Euryales euryales and Coicis Semen 9g each 15g.
Material: 1-2 ribs, 100g matsutake.
Practice: 1, Poria cocos, lotus seeds, Euryale euryales and coix seed are soaked for more than 2 hours. Tricholoma matsutake is soaked in cold water.
2. Chop the ribs into small pieces, blanch them, pick them up and put them in a casserole.
3. Put Radix Codonopsis, Atractylodis Rhizoma, Radix Astragali and Radix Glycyrrhizae Preparata into gauze bags, wash them and put them into a casserole.
4. Poria cocos, lotus seeds, Euryale ferox, coix seed and soaked Tricholoma matsutake, then wash them all and put them into the casserole.
5. Add a proper amount of water, pour in 2 spoonfuls of cooking wine, add 1 piece of flattened ginger and 1-2 dates, and tear them in half.
6. After the fire boils, change to low heat stew 1 hour. Season with salt before turning off the fire.
Ribs are peaceful, neither cold nor hot, and are suitable all year round; Fungal food is not only delicious, but also has the function of clearing stomach and washing intestines. Most of them are peaceful and suitable for all kinds of physique. The main ingredients in Babao decoction are invigorating spleen and eliminating dampness. The combination of these materials is peaceful and delicious, suitable for drinking all year round.
Soup suitable for drinking in spring, the yang rises in spring, and it is easy to get angry, so it is suitable to cook some soup for nourishing yin and clearing heat in spring to balance the liver fire. Commonly used soups are: Ophiopogon japonicus, Radix Rehmanniae, Polygonatum odoratum, Lycium barbarum, lotus seed, lily, Codonopsis pilosula and so on.
Ophiopogon japonicus and Radix Rehmanniae Crab Soup Ingredients: Ophiopogon japonicus 15g, Radix Rehmanniae 15g.
Materials: 2 big blue crabs and 5- 10g dried kelp. Ginger 1 small pieces.
Practice: 1, dry kelp soaked in hair, washed and torn into small pieces; Slice ginger.
2. Shell the big blue crab, take out two crab pliers, remove the gills, clean them, and cut them in half.
3. Put the big blue crab, kelp, ginger slices, Ophiopogon japonicus and Radix Rehmanniae into a casserole, and add a proper amount of water and 2 tablespoons of cooking wine.
4. After the fire boils, change to low fire and cook for 30 minutes. Season with salt before turning off the fire.
Crab and kelp are cool, nourishing yin and clearing heat, and Ophiopogon japonicus and Radix Rehmanniae are also materials for nourishing yin. Nourishing yin is equivalent to replenishing water. Replenishing water to extinguish fire is less likely to harm the body than simply "extinguishing fire".
The soup suitable for drinking in summer is damp and hot in summer, and the spleen and stomach are weak, so it is necessary to strengthen the spleen and eliminate dampness, so Shen Si soup has to be mentioned.
According to legend, when Qianlong went to the south of the Yangtze River, many ministers in the north did not adapt to the hot and humid climate in the south, and they were all unwell, and the accompanying doctors were helpless. Later, the local monk gave him a pair of soup and told him to cook pork tripe. Everyone feels refreshed after drinking this soup. This soup has only four materials: Poria cocos, lotus seeds, Euryale ferox seeds and Coix seed, which are good at invigorating spleen and eliminating dampness, so it is called "Shen Si soup". This recipe has been handed down from generation to generation. Even today, there are shops specializing in Shen Si soup on the streets of Fujian and Taiwan Province provinces.
Soup: Poria cocos, Lotus seeds, Euryale ferox seeds and Coix lacryma-jobi seeds each 15g.
Ingredients: pork belly 1, Hericium erinaceus 1. Ginger 1 small piece, jujube 1-2 piece. White pepper 1 pinch.
Practice: 1. Poria cocos, lotus seeds, euryales seed and coix seed are soaked for more than 2 hours, and washed for later use.
2. Soak the Hericium erinaceus until there is no white stone, rub it repeatedly until there is no yellow water, tear it into small pieces, add a few slices of ginger, a few onions, cooking wine 1 tablespoon, a little salt and a little water, steam it in the pot for half an hour, and take out the ginger onion.
3, the pork belly is cleaned and fished up.
4. Break the white pepper gently and stuff it into the pig's belly. Poria cocos, lotus seeds, gordon euryales and coix seed are also stuffed into the pig's belly, and the mouth of the pig's belly is sealed with a toothpick.
5. Put the whole pork belly and steamed Hericium erinaceus into a casserole, add appropriate amount of water, 2 tablespoons of cooking wine, a few slices of ginger and 2 dates, and tear the dates.
6. After the big fire is boiled, change it to low heat 1 half an hour.
7. Take out the pork belly, cut it, take out the intermediate material, put it back in the pot, slice the pork belly, put it back in the pot, cook for another 5 minutes, add a little salt to taste, and turn off the heat.
The soup suitable for autumn is dry in autumn, and the lungs are most afraid of dryness. Nourish yin and moisten lungs in autumn. Tremella is a gift from nature to autumn, a treasure to nourish yin and moisten dryness. In addition to the golden ear soup, you can also use Ophiopogon japonicus, Polygonatum odoratum, Codonopsis pilosula, Adenophora adenophora, dried tangerine peel, Radix Rehmanniae, Radix Rehmanniae Preparata, lily, yam, lotus seeds, Euryale ferox and other materials to make soup in autumn.
Ingredients of Tiandi Buyuan Decoction: 20 grams of asparagus, 30 grams of Radix Rehmanniae, 20 grams of Radix Codonopsis, and 0/0 grams of dried tangerine peel/kloc.
Material: trotters and bones * * * 500g.
Practice: 1. Chop pig's trotters and bones into small pieces, blanch them, pick them up and put them in a casserole.
2. Put the soup into a gauze bag, clean it and put it in a casserole.
3. Add appropriate amount of water, 2 tablespoons of cooking wine and a few slices of ginger. After the fire is boiled, reduce it to a low fire, stew for 1.5 hours, and add a little salt to taste before turning off the fire.
Because of the addition of Radix Rehmanniae Preparata, the boiled soup is very dark and looks ugly, but it tastes clean and delicious. If you drink it in autumn, your whole body will be moist.
If you think the trotters are too greasy, you can change them into sparerib soup, duck soup or chicken soup.
Soup suitable for drinking in winter freezes in winter and needs more calories; In winter, yang is absorbed, the function of spleen and stomach is gradually strengthened, and the digestion and absorption ability is improved. Therefore, winter is suitable for tonic, and everything can be supplemented. Commonly used nourishing medicinal materials such as Radix Codonopsis, Ginseng Radix Rubri, Radix Panacis Quinquefolii, Radix Astragali, Radix Angelicae Sinensis, Fructus Lycii, Longan, Fructus Jujubae, Atractylodis Rhizoma, Radix Rehmanniae Preparata, etc. You can take turns playing.
Ingredients of Danggui mutton soup: Danggui 15g, Ginseng Rubra 5g, Lycium barbarum 10g, 5 longan, 6 longan and 2 jujube.
Ingredients: Auricularia auricula10g, mutton 50g.
Practice: 1, auricularia auricula is soaked in cold water in advance and cleaned.
2. Cut the mutton into pieces, blanch it, pick it up, put it in a casserole, and add the fungus.
3. Wash Angelica sinensis and Ginseng Radix Rubri, put them in gauze bags, tie them up and put them in a casserole.
4. Add appropriate amount of water, 2 spoonfuls of cooking wine and a few slices of ginger, bring to a boil with high fire, and simmer for 1.5 hours.
5. Wash Lycium barbarum, longan and jujube, tear the jujube, and stew the three ingredients in a casserole for 15 minutes. Add a little salt to taste and turn off the heat.
Conclusion Soup-making is a common way of eating, which has the advantages of delicious taste and easy digestion and absorption, and can be matched with a variety of ingredients and medicinal materials according to different needs to achieve more health care effects.
However, drinking soup should not be too much, so as not to increase the burden on the stomach, dilute gastric acid and digestive juice, but affect digestion.
It is best to drink soup during the whole meal. Drink two appetizers before meals, two during meals to help digestion, and two after meals.
All the year round, spring, summer, autumn and winter are different, and there are many soups suitable for each season. Pay attention to me and study together.