It is fashionable to love, like and taste soup, which can be described as "nothing can be achieved without soup".

Food is the most important thing for people, and the essence of food is nutrition. Winter is the time for tonic. After a busy day outside, it's really different to come home and drink a bowl of delicious and nutritious soup. However, in order to make soup really play a role in strengthening the body, preventing and treating diseases and improving health, we must pay attention to science when cooking and drinking soup, and achieve the "eight essentials".

● Reasonable selection of materials.

Proper selection of ingredients is the key to making fresh soup.

The raw materials used to make soup are generally animal raw materials, such as chicken, duck, poultry bone, lean pork, pork elbow, pork bone, ham, dried salted duck, fish and so on. , but it must be full of flavor, small smell and less blood stains. This kind of food is rich in protein, succinic acid, amino acids and nucleotides. Water-soluble nitrogen-containing extracts from poultry meat, including creatinine, protein, creatine, creatinine, urea, amino acids and other non-protein nitrogen-containing substances, are the main sources of soup flavor.

● The food should be fresh.

Freshness is not the "freshness" that has always been emphasized.

Modern freshness refers to 3-5 hours after the slaughter 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 easily absorbed by human body. This time is not only the most nutritious, but also the best taste.

● Cooking utensils should be selected.

The best way to make fresh soup is to simmer in an old crock.

A crock is clay made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay, and fired at high temperature. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients spill out, the fresher the taste of the soup and the crisper the texture of the stew.

The low temperature should be suitable.

The key to simmering soup is: the fire boils and the fire simmers slowly.

In this way, fresh and fragrant substances such as protein extract in food can be dissolved as much as possible to achieve the purpose of fresh, mellow and delicious taste. Only slow fire can make the extract dissolve more, clear and strong.

● Water distribution should be reasonable.

Water is not only a solvent for delicious food, but also a medium for food heat transfer.

The change and dosage of water temperature have a direct impact on the flavor of soup. The water consumption is generally three times the weight of the main course of the stew, and the food should be heated together with cold water, that is, don't simmer the soup directly with boiling water, and don't add cold water halfway, so that the nutrients of the food will overflow slowly, and finally the soup will be clear.

● Match properly.

Many foods have a fixed collocation pattern, which makes nutrients play a complementary role, that is, the "golden collocation" on the table.

For example, kelp stew, acidic food meat and alkaline food kelp have a "combined effect", which is the "longevity food" of Changshou area (Okinawa area). In order to make the soup more pure, a variety of animal foods are generally not stewed together.

● The operation should be no problem.

Pay attention to the order of seasoning materials.

In particular, it is not advisable to put salt in the soup first, because salt has osmotic effect, which will make the water in the raw materials lose, protein solidify and the umami taste is insufficient. Generally speaking, the temperature of 60℃ ~ 80℃ is easy to cause some vitamins to be destroyed, while cooking soup keeps the food temperature at 85℃ ~ 100℃ for a long time. Therefore, if vegetables are added to the soup, it is necessary to match them as you eat, so as to reduce the damage of vitamin C. Add seasonings such as monosodium glutamate, sesame oil, pepper, ginger, onion, garlic, etc. to make the soup unique, but be careful not to use too much, so as not to affect the original flavor of the soup.

● Pay attention to the soup cooking time.

As the saying goes, "Drinking soup before meals makes you slim and healthy" and "Drinking soup after meals makes you fatter" has certain scientific reasons.

Drinking soup before eating is equivalent to adding some "lubricants" to the upper digestive tract to make the food swallow smoothly. Drinking soup from time to time during meals is conducive to the dilution and stirring of food, and is conducive to the absorption and digestion of food in the gastrointestinal tract. At the same time, drinking soup before eating can partially fill the stomach, which can reduce the inclusion of staple food and avoid excessive calorie intake. And eating soup after meals can easily lead to overnutrition and obesity.

It is worth noting that we should not unilaterally think that the "refined soup" made of fish, chicken and other raw materials is the most nutritious. Experiments show that no matter how long it is cooked, there are still nutrients left in the "meat residue". It is unscientific to drink only soup and not eat "meat residue".