Want to be healthy, drink more soup. Especially in autumn and winter, all kinds of soups become indispensable delicacies. Fish soup strengthens the spleen and stimulates the appetite. Fish has the functions of invigorating spleen, appetizing, relieving cough and asthma. Taking it with winter melon and onion soup can relieve edema. Fish soup contains comprehensive and high-quality protein, which can also relieve wrinkles caused by mental factors such as stress and lack of sleep.

Extended data:

Don't make these mistakes when cooking fish soup.

Kill and eat. After fresh live fish are slaughtered, the energy metabolism in the body is still going on, and a small amount of lactic acid and phosphoric acid will be produced in the fish to inhibit the reproduction of corrupt microorganisms. At this time, the fish is weakly acidic and the meat is hard. Protein in fish tissues is not decomposed to produce amino acids, which are the main components of umami flavor.

If cooked immediately after slaughter, not only the taste is poor, but also the nutrition can not be fully absorbed by the human body, and the acidity of meat will also affect digestion. The best cooking time is 2-5 hours after the fish is slaughtered. At this time, the enzymes in the fish began to play a role, so that protein was decomposed into amino acids, making the fish fresh and tender.

Add seasoning indiscriminately. Fish soup is not bone soup, and its taste is light and the best. Adding other ingredients will affect the freshness of fish soup itself. The umami flavor of fish soup mainly comes from fish heads and fish bones. Just put a few slices of ginger when cooking fish soup, and don't add spices such as pepper aniseed and soy sauce. When cooking fish soup in winter, you can add a proper amount of white pepper.

Add water halfway. Water is the key to making soup. Water is the medium of heat transfer and the solvent of food. When people make fish soup, it is easy to make a mistake of not enough water, which leads to adding water in the middle and affects the concentration of fish soup. Generally speaking, the amount of water used to make soup is at least three times the weight of the fish itself. If you really need to add water halfway, it is better to use hot water instead of cold water, which can reduce the impact on the taste of fish soup.

Continuous fire heating. When cooking soup, you can't use fire all the time. Instead, you should use a big fire first, then turn it into a small fire, so that the fish soup will always be slightly boiling, and then simmer with such a small fire.

People's Network-Fish Soup Spleen Appetizing Four Healthy Soups in Winter Recommended

People's Health Network-Don't make these mistakes when cooking fish soup.