Radish and angelica are nourishing foods for nourishing yuan and benefiting qi.
Precautions for chicken soup and old duck soup:
1. In the process of making soup, if you find that there is little water, don't add cold water. This is very unscientific and will greatly reduce the taste of soup. If you add boiling water, the impact will be much smaller.
It doesn't mean that the longer the soup is cooked, the higher the nutrition, because some things cooked for too long will produce some substances harmful to the body and affect the health.
Some people think that adding some Chinese herbal medicine to soup is more nutritious, but it is not, because most people don't understand the characteristics of Chinese herbal medicine and their physical condition, and what Chinese herbal medicine is suitable for them is often counterproductive.
When cooking soup, it is best to add salt before cooking. If salt is added too early, the protein in the meat will solidify, making the meat less tender and the taste of the soup will be affected.
When cooking soup, you should first boil the soup with a big fire, and then stew it slowly with a small fire, so as to keep the water in the meat from losing completely and make the meat taste better.
Now is not the time to make soup. The more seasoning you add, the better the soup tastes. It will affect the taste of the soup itself. Too much seasoning will lead to cross-flavor, so generally speaking, adding 2 or 3 seasonings is enough.