Common misunderstandings in drinking soup

1, soup and rice

When we chew food, we should not only chew it up for swallowing, but more importantly, we should moisten it with saliva, which is produced by chewing food constantly. There are many digestive enzymes in saliva, which can help digestion and absorption and are very beneficial to health. Because the soaked rice is soft, even if it is not chewed, it will not affect swallowing. Therefore, the food eaten often enters the stomach without going through the digestive process of saliva, which increases the digestive burden of the stomach. After a long time, it is easy to cause stomach discomfort.

2, drink soup without eating "slag"

Someone has done experiments. After cooking fish, chicken, beef and other foods with high protein content for 6 hours, it seems that the soup is already very thick, but the dissolution rate of protein is only 6%- 15%, and more than 85% of protein remains in the "slag". In other words, no matter how long the soup is cooked, the nutrition of meat can not be completely dissolved in the soup. Therefore, eat a proper amount of meat after drinking soup.

3, like to drink hot soup

Just cooked soup is often very hot, but many people just like to drink this very hot soup, thinking that drinking it will warm their stomachs and bodies. In fact, people's mouth, esophagus and gastric mucosa can only tolerate the temperature of 60 degrees at most. If the temperature exceeds this temperature, it will cause mucosal burns and even malignant changes in the digestive tract mucosa, so the soup below 50 degrees is more suitable.

4. Drink soup after meals

This is an unhealthy way of eating. Because the last soup will dilute the chyme that has been mixed with digestive juice, which will inevitably affect the digestion and absorption of food. The correct way to eat is to drink a few mouthfuls of soup before meals, first lubricate the mouth and esophagus, reduce the bad stimulation of hard objects on the digestive tract mucosa, promote the secretion of digestive glands, and play an appetizing role. Eating soup in moderation is also beneficial to the mixing of food and digestive glands.

Healthy Dabu decoction

5, love to drink "unique soup"

Every food contains incomplete nutrients. Even the "thick soup" rich in amino acids with excellent flavor still lacks some "essential amino acids", various minerals and vitamins that the human body cannot synthesize by itself. Therefore, it is advocated to mix several kinds of animal and plant foods to cook soup, which can not only make the umami taste overlap each other, but also make the nutrition more comprehensive.

6. Eat soup quickly

The slower you eat soup, the better: American nutritionists point out that if you extend the time of eating, you can fully enjoy the taste of food and feel full in advance. The same is true for soup. Eating soup slowly will leave enough time for the digestion and absorption of food. When you feel full, you eat just right. And eat soup quickly. When you realize that you are full, you may have eaten more food than you need.

Soup element

1, ingredients

Freshness is not the traditional freshness of "eating fish while killing meat". Fresh here refers to 3-5 hours after the slaughter of fish, livestock and poultry. At this time, various enzymes in fish, livestock or poultry meat decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and the taste is also the best.

2. Cooking utensils

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 heat from the outside 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 penetration lasts, the more delicious ingredients are dissolved, the fresher the taste of the soup, and the crisper the texture of the food.

clear soup

3. Temperature

The secret of simmering soup is to cook with strong fire and simmer slowly with small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol.

4. Water distribution

In principle, when you give Tonga water, all the ingredients should be soaked. When using ingredients such as beef and mutton, the water surface must exceed the ingredients. Remember that it is best not to add water in the middle to avoid diluting the original flavor of the ingredients. If you must add water, you should also heat it. The timing should be right. Although it takes a long time to cook soup with slow fire, the longer the better. For most soups, 1~2 hours is appropriate, and for meat, 2~3 hours is the best time to cook delicious food. If leafy vegetables are the main ingredients, it will be even more unfavorable to cook for too long.

5. condiments

Like to drink fresh and original, you can add no seasoning. If you want to season, it is recommended to add some salt before cooking. Putting salt too early will release the water contained in meat, accelerate the solidification of protein, and affect the umami taste of soup. If you like heavy taste, you can also add chicken essence or mushroom essence. If you cook fish, you can add ginger slices or rice wine to remove the fishy smell.

The secret of soup making

1, fresh

It is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer protein of the meat will solidify immediately, so that the outer layer protein cannot be fully dissolved in the soup. Only by slowly heating with cold water can protein be fully dissolved into the soup, and the soup is delicious. Besides, don't put salt in the soup too early. Salt will quickly exhaust the water contained in meat and accelerate the solidification of protein. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, which will affect the umami flavor of the soup itself.

corn and spareribs soup

2. Qing dynasty

If you want to make the soup clear and not turbid, you must use a small fire to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid.

3. Thick

In the absence of fresh soup, the soup should be thickened. First, soup should be thickened with a thin layer of thickener. The second is to add oil and let the oil and soup mix into emulsion. The method is to heat the oil first, wash the soup down, cover the lid tightly, and burn it with fierce fire. After a while, the soup thickens.

4. Light

As long as the flour or rice is sewn in a small cloth bag and cooked together in the soup, the salt will be absorbed and the soup will naturally become weak. You can also add a washed raw potato and cook for 5 minutes so that the soup can be diluted.

5. Cool

Some raw materials with too much oil are particularly greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to get greasy.

Soup is very important in Chinese and foreign restaurants, whether it is a Manchu banquet or a meal of ordinary people. Drinking soup can bring health and health preservation. Nowadays, drinking soup has become a fashion, and soup shops can be seen everywhere. Sometimes it's beautiful to go home and have some soup after a busy day. However, in order to make soup really play a role in strengthening the body, preventing and treating diseases and promoting health, we must pay attention to science when cooking and drinking soup.

Choose pot and soup. What pot and soup are the best?

Tableware is very important

If you want to save money and time to cook a delicious soup, you must first understand the types of soup tools and the correct use. The choice of utensils is very important. Some people think that frying pans can be used to make all kinds of things. This view is wrong. Each soup pot has its unique function. For example, traditionally, it is better to choose a casserole with delicate texture; The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve into food when cooking acidic food, causing harm to the body: the white clay pot with inner wall is very easy to use; Don't use the new casserole to make soup directly. It is best to put a layer of oil on the bottom of the casserole for the first time, and then wash it and cook it again one day later.

First, stainless steel soup pot: the soup is light and not suitable for medicated diet.

Stainless steel pot can also be used to make soup. It is characterized by large capacity and cooking resistance, and can be used to cook chicken soup, sparerib soup and other soups that need to be cooked for a long time. The soup cooked in this pot is light, unlike the soup cooked in casserole, which has an original feeling. Stainless steel pot should not be used to cook some soup with Chinese herbal medicine, because Chinese herbal medicine contains many alkaloids, which will react chemically with stainless steel during heating, thus affecting the medicinal effect of soup.

Second, the pressure cooker takes a long time and loses a lot of nutrients.

The pressure cooker can cook soup quickly in the shortest time, but the nutrition is not destroyed, saving fire and electricity. Suitable for cooking raw materials with tough texture and difficult cooking. However, the food put into the pressure cooker should not exceed the highest water level line in the pot, so as to avoid insufficient internal pressure and inability to cook the food quickly.

Third, the casserole is original and easy to crack.

Cooking soup in casserole can keep the original flavor. Casserole is resistant to high temperature, and it needs to be simmered for a long time. Casserole can make the soup rich and delicious without losing the original nutrients, but it has poor thermal conductivity and is easy to crack. It is best not to use the new casserole directly, and it can only be used after it is processed.

Fourth, the braised pot saves gas and is suitable for large families to drink.

This pot is suitable for cooking pork, beef, chicken soup with more fiber, or hard cereal soup such as beans and brown rice. The biggest feature of the braised pot is to boil the raw materials in the inner pot, and then put them in the outer pot to stand for 1~2 hours, so that the raw materials are gradually cooked. It can not only save gas, but also keep the nutrition in food. When cooking in a stew pot, don't put too few dishes, it is better to be full.

5. The crock tastes fresh and mellow for a long time.

The best way to make fresh soup is to simmer in an old crock. The crock is made of clay that is not easy to transfer heat, such as timely, feldspar and clay. 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 balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients spill out, the fresher the taste of the soup and the crisper the texture of the stew.

Pay attention to ingredients

Protein-rich animal raw materials are often used in soup, preferably cattle, sheep, pig bones and chicken and duck bones. The method is as follows: firstly, wash the raw materials, add enough cold water once, boil with strong fire, then switch to low fire for 20 minutes, skim off the foam, add ginger, cooking wine and other seasonings, boil the water again, and continue to cook for 3-4 hours with medium fire, so that protein in the raw materials can be dissolved more, and the soup is thick and milky. After cooling, it can be regarded as the boiled soup. But how can we make the soup delicious? There are also skills here, that is, three stews, four stews and five taboos.

Three pots and four stews:

Potting is to cook food with slow fire and cook it slowly. The pot can effectively dissolve the nutrients in the soup, which is convenient for human digestion and absorption. Although making soup is called hard work in the kitchen, it is not because it is complicated, but because it takes a long time, and some of it takes time. In fact, making soup is very simple, as long as the ingredients are properly matched, three stews and four stews (the chef said that it usually takes two to three hours to cook and four hours to stew), and then simmer slowly on the fire. The fire should not be too big, and the heat should be based on the boiling degree of the soup. After the pot is boiled, simmer slowly, so you can control the heat when boiling the soup.

Stewing for a long time is on the one hand, you should also pay attention to the following five taboos:

First, avoid adding cold water halfway;

The second is to avoid putting salt too early;

Third, avoid putting too much onion, ginger, cooking wine and other spices;

Fourth, avoid putting soy sauce too early;

Five taboos make the soup boil.

Fresh oyster meat roll soup nourishes yin, strengthens spleen and stimulates appetite.

Zinc is one of the essential trace elements in human body, which participates in many normal physiological functions of human body, especially plays an extremely important role in children's growth and intellectual development. In our daily life, the ingredients with high zinc content are oysters and sea cucumbers, followed by lean pork, animal liver, eggs, fish, peanuts, walnuts, Chinese cabbage, mushrooms, radishes, chestnuts, potatoes and eggplant. We should use these ingredients to cook all kinds of dishes and soups, which not only enriches our catering, but also facilitates the absorption of nutrients. Today's soup, rolled meat slices in oyster sauce, is delicious, moist and delicious, can supplement zinc, nourish yin and strengthen spleen, and stimulate appetite, and is suitable for men, women and children.

Ingredients: 300g fresh oyster, 0/00g lean meat/kloc-,2 parsley, a little shredded ginger.

Cooking: wash fresh oysters; Clean lean meat, dry it and cut it into thin slices; Wash coriander and chop it. Add 1250 ml water and ginger to the wok, bring to a boil with high fire, add lean meat, add oysters and roll until just cooked, and add coriander, salt and sesame oil. Suitable for 3 ~ 4 people.

Summary: Did you understand the soup list given to you above? Do you have the right way and habit of drinking soup in your life? If you don't know how to drink soup, come and learn.