Many people want to make up for it by drinking soup, so they will add some Chinese herbal medicines to the soup. However, different Chinese herbal medicines have different characteristics, so we need to know the cold, hot, warm and cool properties of Chinese herbal medicines before making soup, so that we can choose Chinese herbal medicines according to our physical condition.

The following are several commonly used soup-making drugs. Now briefly introduce the difference between cold and heat of their respective properties, so as to facilitate everyone to choose medicinal materials according to their own situation.

Hu Aishan and Euryale ferox.

These two medicines are sweet in taste and flat in nature, and have the functions of invigorating spleen and kidney and eliminating dampness. When you make soup, you can add less dried tangerine peel to promote qi circulation. The dosage is 15 ~ 30g, which is suitable for patients with spleen and stomach deficiency and cold, and soft or rotten stools.

Adenophora adenophora and Polygonatum odoratum

These two herbs are sweet and cold, and have the effects of nourishing yin, moistening lung and nourishing stomach. It is suitable for people with dry stool due to yin deficiency or slight cough and dry mouth, and the dosage is 15 ~ 20g.

Longan and Lily

Longan meat is sweet and warm, and has the functions of nourishing heart, strengthening spleen and nourishing qi and blood. Lily is sweet and slightly cold, and has the effects of clearing away the heart, calming the nerves, moistening the lungs and relieving cough. The combination of the two herbs in the soup is suitable for people with chronic physical weakness, insomnia and forgetfulness. Longan meat can be10 ~15g, and the dosage of lily can be slightly larger, 5 ~ 30g.

Dendrobium and Lycium barbarum

Dendrobium is sweet and slightly cold, and has the functions of nourishing stomach, promoting fluid production and improving eyesight. Lycium barbarum is sweet, flat, tonifying kidney, nourishing bone and improving eyesight. It is suitable for chronic physical weakness or yin deficiency of liver and kidney, dry mouth and throat, dizziness, dry eyes, soreness of waist and knees, etc. Lycium barbarum10 ~15g, Dendrobium nobile15 ~ 20g.

Corn silk and adzuki bean

Corn must be sweet and flat, which can induce diuresis and reduce swelling, and clear away damp-heat in liver and gallbladder. Red beans are sweet and sour, which helps to remove dampness and reduce swelling. It is suitable for abdominal distension, anorexia or edema of damp-heat syndrome. 20~30 grams of corn stigma is enough.

Boil the ingredients first, then add the herbs.

Traditional Chinese medicine believes that according to the decocting time of traditional Chinese medicine, Astragalus membranaceus, Codonopsis pilosula and other medicinal materials can take 40~60 minutes, but if the time is too long, the effective components of the medicinal materials will be destroyed during the decocting process.

Therefore, the appropriate method is: if the boiling time is 2 hours, first soak the medicinal materials alone 1 hour, then add the medicinal materials into the soup and boil them together with the ingredients 1 hour. This can preserve the nutrition and efficacy of the ingredients to the maximum extent.

Many times, people like to make soup with old fire. They always think that the longer they cook soup, the more nutritious it is. They think that cooking soup is to cook the most nutritious and necessary substances in food.

However, this idea is obviously wrong.

Some tests found that:

Protein and fat content of hoof in soup increased obviously after heating 1 hour, and then decreased gradually. Protein and fat content of grass chicken increased gradually after heating for half an hour, and reached the maximum value in protein after heating for 1.5 hours and 45 minutes. After duck meat was heated 1 hour, the protein content remained basically unchanged, and the fat content rose to the highest value after heating for 45 minutes.

This test shows that the nutrition of soup made of these three ingredients has not increased with time. Especially for grass chicken pot and old duck pot, the longer the cooking time, the lower the protein content.

The study also found that the length of cooking time has an effect on the content of nitrite (carcinogen) in soup. When the cooking time exceeds 4 hours, the nitrite content will gradually increase, and if the cooking time exceeds 6 hours, there will be safety hazards.

Therefore, the longer the soup, the better. It usually takes 2 hours.

We have always attached great importance to cooking, and so has soup. First, the soup should be cooked with strong fire, and then simmered with slow fire. Because the fire will make the water in the meat lose too quickly and make its taste worse. Control the heat until the soup boils slightly.

Some people may think that adding salt early can enrich the taste of soup. But in fact, putting the salt too early will solidify the protein in the meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt later will not affect the taste of the soup, but will keep the meat fresh and tender. Therefore, it is best to add salt when cooking. In this way, the soup is certainly more colorful.