The choice of ingredients is very important in soup making.
First, choose the right material.
This is the key to making fresh soup. The raw materials used to make soup are usually animal raw materials, such as chicken, duck, lean pork, pork elbow, pork bone, ham, dried salted duck, fish and so on. These foods are rich in protein and nucleotides, and the nitrogen-containing extract in meat is soluble in water, which is the main source of soup flavor.
As the saying goes, "the meat kills the fresh, and the fish jumps", but Wang Yi said that the freshly slaughtered meat is actually not suitable for making soup. The so-called "freshness" refers to 3-5 hours after the slaughter of fish, livestock and poultry. At this time, various enzymes in fish, livestock or poultry meat will decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and the taste is the best. In addition, we should also pay attention to the fact that meat has a small smell and less blood stains.
Second, pay attention to collocation
When cooking soup, it is generally not necessary to add milk or milk powder to thicken it. On the one hand, these materials can't stand the "test" of time, and they are easy to foam and make the soup turbid, and on the other hand, they taste bad. In addition, in order to make the soup taste pure, it is generally not necessary to simmer with various animal foods.
Many foods have a fixed collocation pattern, which can make nutrients play a complementary role, that is, the golden collocation on the table. For example, to make shark fin soup, you might as well add meat, eggs and so on. Can give full play to the protein physiological value of shark fin; Kelp stew, acidic food meat and alkaline food kelp can have a combined effect, which is also very popular in longevity food.
Third, the temperature should be appropriate.
Generally speaking, the temperature of 60℃-80℃ is easy to cause some vitamins to be destroyed. When cooking soup, the food temperature should be kept at 85℃- 100℃ for a long time. Therefore, the key to simmering soup is to boil with a big fire and simmer with a small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is clear and mellow.
Fourth, the time should not be too long.
Director Wang Yi pointed out that many people have a misconception that the longer the soup is cooked, the better. In fact, it is easy to destroy amino acids in food, increase purine content and lose a lot of nutrients. She introduced that the best cooking time of fish soup is about 1 hour, and chicken soup and ribs soup are generally about 1-2 hours. Vegetables should be added to the soup to reduce the damage of vitamin C and B vitamins, and the water surface should not be covered with vegetables to isolate the air and reduce the loss of nutrients.
Five, the water distribution should be reasonable.
You'd better put cold water in the pot when cooking soup. Generally, the water consumption is 3-5 times of the weight of food, so that the food is heated with cold water, neither directly simmering the soup with boiling water nor adding cold water halfway, so that the nutrients of the food slowly overflow, and finally the soup is clear.
Sixth, stainless steel pot can also make soup.
Traditionally, when simmering fresh soup, aged crock is the best, which is beneficial to the mutual penetration of water molecules and food, and will make the soup more delicious and thicker. Wang Yi said that as long as scientific methods are mastered, stainless steel pot can achieve the same effect. She said that the soup cooked in a steel pot was crushed in a crusher. In the process of stirring, fat particles can be emulsified into chyle particles, making the soup milky and mellow. Because of the short boiling time, the nutrients in the food are fully preserved.
Seven, the learned materials
Most northerners believe that the soup should be seasoned, such as monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and so on. Shi Wanrong believes that from the experience of Cantonese people in making soup, there is no need to drink the original soup with these seasonings. Even if used, the dosage should not be too much, so as not to affect the original flavor of the soup. Because the ingredients play a role in harmonizing the taste, it is necessary to focus on the use and put a little other ingredients.
In addition, attention should be paid to the sequence of seasonings, and salt should be put at the end, because salt will make the water in raw materials drain, and protein will solidify, which will hinder the diffusion of umami ingredients.
There is a saying: medicine and food are homologous. As winter approaches, many people will find angelica, medlar and other medicinal materials to cook a pot of "nourishing soup" to treat themselves and their families.
However, Zhuang Ganzhu of china association of traditional chinese medicine told reporters that different Chinese medicines have different characteristics. Before using Chinese medicines to make soup, we must be familiar with the cold, hot, warm and cool of Chinese medicines. In the selection of materials, it is best to choose ginseng, angelica, medlar, astragalus and other materials recognized by the people without any side effects. In addition, you can choose a mild soup according to your physical condition. If the body is hot, you can choose Chinese herbal medicines such as mung beans and lotus seeds. If the body is too cold, you should choose ginseng as soup.
Ginkgo biloba is sweet, bitter, flat and less toxic, and enters the lung meridian. It can astringe the lung, relieve asthma, stop leukorrhagia and reduce defecation, and is suitable for excessive phlegm, asthma, cough, leukorrhagia and frequent urination. Use with caution for those with excessive cough and phlegm.
Chinese yam (Dioscorea opposita). It can tonify the middle warmer, invigorate qi, strengthen yang, nourish yin, soothe the nerves, moisturize and protect hair, strengthen the spleen and stomach, stop diarrhea, eliminate phlegm and promote fluid production, and treat various diseases caused by five strains and seven injuries. However, those with cold, damp-heat, pathogenic excess and gastrointestinal stagnation should be used with caution.
Party ginseng. Sweet and flat in nature, entering the spleen and lung meridians. Has the effects of invigorating middle energizer, invigorating spleen and benefiting lung. It can be used for patients with spleen and lung weakness, shortness of breath, palpitation, anorexia, loose stool, deficiency asthma and cough, and internal heat and thirst. Avoid using with veratrum nigrum.
Poria cocos enters the heart, lung, spleen and kidney meridians, promotes diuresis and permeates dampness, strengthens the spleen and calms the heart, and is suitable for edema, short and red urine, excessive phlegm and dizziness, spleen deficiency and anorexia, loose stool's diarrhea, anxiety, palpitation and insomnia.
Angelica sinensis is sweet and pungent, warm in nature, and enters liver, heart and spleen meridians. It has the effects of nourishing blood, promoting blood circulation, regulating menstruation, relieving pain, relaxing bowels, relieving inflammation and diarrhea, expelling wind and removing dampness, and can be used for treating blood deficiency and sallow, dizziness and palpitation, irregular menstruation, amenorrhea and dysmenorrhea, abdominal pain due to deficiency of cold, constipation due to intestinal dryness, and traumatic injury. It is very suitable for women to recuperate their bodies.
Six kinds of dishes are suitable for soup: kelp, white radish, lotus root and so on.
Many people like to make soup with vegetables, which is both fresh and nutritious. Wang Yi said that all kinds of fresh vegetables are alkaline foods, which can make the body fluid environment in a normal weak alkaline state through the digestive tract, which is conducive to the re-dissolution of pollutants or toxic substances in human body and their excretion with urine, especially the following vegetables.
Kelp is cold and salty, and has the effects of resolving phlegm, softening hardness and lowering blood pressure. It is suitable for patients with hypertension, hyperlipidemia, coronary heart disease and arteriosclerosis, and also has good curative effect on chronic bronchitis in the elderly. Patients with rickets, rickets and osteoporosis can eat more kelp. Seaweed soup can also keep out the cold because it contains a lot of iodine, which helps to stimulate the synthesis of thyroid hormones.
White radish. It contains lignin, which can decompose the carcinogen sub-X, so it has anti-cancer effect. In addition, white radish is one of the best sources of calcium for human body, and this kind of organic calcium is the most abundant in radish skin.
Douban It is a vegetable in Guangdong all year round, but the most beautiful is from early winter to late spring. The common way to eat watercress is to make soup with lean pork, duck kidney and raw fish. Boil the watercress and serve it with soup.
Dried vegetables. The advantage of dried fresh Chinese cabbage is that it can be preserved for a long time. After drying in the sun, it absorbs sunlight and ultraviolet rays, and is rich in vitamins A, B, C and cellulose, which can eliminate internal fire, clear heat and benefit the intestines. In addition, dried vegetables can prevent scurvy and skin diseases.
Lotus root cooked lotus root is sweet, warm and non-toxic, and can nourish the heart and produce blood, strengthen the stomach and spleen, nourish and strengthen the body. Lotus root soup has diuretic, heat-clearing and lung-moistening effects. You can usually cook soup with lean pork or pig bones, and it will be better to add a proper amount of mung beans.
Bamboo sun. Dictyophora dictyophora is an alkaline food. Long-term consumption can regulate the contents of blood acids and fatty acids in middle-aged and elderly people, and has the effect of lowering blood pressure. In addition, Dictyophora dictyophora can also lower cholesterol and reduce abdominal fat storage.
Don't drink broth at night.
After talking so much about the essentials of making soup, are you already eager to try? Here are some commonly used meat ingredients.
Ribs soup is anti-aging. The special nutrients and collagen in bone soup can promote microcirculation. 50-59 years old 10 is the turning point of human microcirculation from prosperity to decline, and bones are aging rapidly. Drinking more bone soup can achieve the effect that drugs can't.
Fish soup can prevent asthma. Fish soup contains a special fatty acid, which has anti-inflammatory effect, can treat lung and respiratory inflammation, prevent asthma attack, and is most effective for children's asthma.
Chicken soup fights colds. Chicken soup, especially the special nutrients in chicken soup, can accelerate the blood circulation of throat and bronchial membrane, enhance mucus secretion, remove respiratory viruses in time, and relieve symptoms such as cough, dry throat and sore throat. When cooking chicken soup, you can put some kelp and mushrooms.
Put tomatoes in beef soup. When cooking beef soup, adding one or two tomatoes can increase the content of lycopene in the soup, and fruit acid can tenderize beef fiber and make the meat more delicious.
Pig's trotters soup should not be eaten often. Because the collagen is not completely beneficial to absorption, it will bring trouble to the gastrointestinal digestive system. Even if you want to eat it, you should cook it with vegetables and lotus roots.
Finally, I would like to remind you that meat soup is oily and high in calories, so it is not suitable for eating at night. It is best to eat it in the morning or at noon.
Mutton and red date soup: 750g leg of lamb, 30g longan, 0/5g codonopsis pilosula/kloc-0, 0 red dates/kloc-0, 4 slices ginger. Wash mutton and cut into pieces, put onion, ginger and garlic into oil, stir-fry mutton, wash longan, codonopsis pilosula and jujube, put them together in a pot, add water and boil them with strong fire, then stew them with slow fire for 3 hours, eat meat and drink soup.
Nutritional supplement: this soup is effective for the elderly with deficiency of both qi and blood, dizziness, restless night sleep and palpitation. But if you have a cold and a fever, you should stop eating this soup to avoid helping the heat get angry.
Cardamom, dried tangerine peel and crucian carp soup: crucian carp 1, cardamom 10g, dried tangerine peel 6g, 4 slices of ginger and 6g of pepper. Eviscerate crucian carp, wash it, grind cardamom into fish belly, add clear water to tangerine peel and ginger in the pot, put the fish in the pot, boil it with strong fire, stew it with slow fire for 2 hours, and serve after seasoning.
Nutritional supplement: it can obviously improve anorexia, poor digestion and epigastric pain.
Braised old duck soup with Cordyceps sinensis: several grams of Cordyceps sinensis (3 grams per person), old duck 1 piece. After the old duck is slaughtered, soak it in boiling water for a while and drain the water; Wash Cordyceps sinensis with warm water; Insert a bamboo stick with a thickness of 3 mm obliquely from the belly of the duck to make it into a small hole with a depth of about 1 cm, and insert the thick end of Cordyceps into the small hole; After inserting, put the duck belly down, put it in a big bowl, and add ginger, onion, salt, pepper, yellow wine and other seasonings; Stew the duck for 3 hours until it is cooked and rotten, and add a little monosodium glutamate.
Nutrition subsidy: nourishing lung and kidney, benefiting essence and qi, is a tonic in winter, and can be eaten often.
Winter is a good season for tonic. Pilose antler and ginseng are expensive, and all kinds of plasters make up. Ordinary people rely on all kinds of soups. The ancients said that it is better not to eat soup than not to eat meat.
Compared with pork, trotters contain relatively low fat and a lot of collagen. They are mixed with soybeans to make soup, which is good for both meat and vegetables. Soybean is good for relaxing bowels, removing dampness and strengthening the spleen. Regular consumption is good for improving hypertension, arteriosclerosis and diabetes.
Winter is the best time to hibernate. Find a warm nest and prepare a lot of delicious food, regardless of the freezing outside. Eat, sleep, eat, sleep ... Hehe, this is the afterlife.
Ingredients: trotters, soybeans, onions, ginger, yellow wine, salt, chicken essence.
Exercise:
1, wash pig's trotters (every Mao Mao should be pulled out), cut into four pieces, and wash with clear water.
2. Add pig's trotters, onions and ginger to another pot, bring to a boil, remove foam, add cooking wine and turn to low heat.
3. After half an hour, add the soaked soybeans and continue to cook for two hours.
4, add salt, simmer until the soybeans are crisp and rotten, and add chicken essence to season and turn off the fire after half an hour.
Note: If you add enough water at a time and add it to half, the soup will not be strong enough.
Guizao yam soup
0/2 pieces of red dates/kloc-0, about 300g of Chinese yam, 2 spoonfuls of longan meat and 2 cups of sugar1. Soak the red dates until they are soft. Peel the yam and cut it into pieces, then cook it in clear water until it becomes soft. Add longan pulp and sugar to taste. When the longan meat has been cooked until it is scattered, you can turn off the fire and serve it. Yam has the function of strengthening spleen and stomach; Longan and jujube are beneficial to qi and blood, spleen and stomach.
Radish mutton soup
750 grams of mutton brisket, 500 grams of white radish, appropriate amount of coriander, appropriate amount of salt, chicken essence, cooking wine, onion, ginger and pepper. Wash the mutton and cut it into thick shreds. Wash and shred white radish. Light the pot, pour in the base oil, stir-fry the ginger slices, and pour in boiling water. Season with salt, chicken essence, cooking wine and pepper. After the water boils, add the mutton to cook, then add the white radish, and turn to low heat to cook until the radish stops growing. Sprinkle with shredded onion and coriander leaves and serve. This soup tonifies the middle jiao, warms the stomach and dispels the cold.
Perilla ginger and red jujube soup
Fresh perilla leaves 10g, 3 slices of ginger, and red dates 10g. Wash the red dates with clear water first, then remove the stone and slice the ginger. Cut fresh perilla leaves into shreds, put them into a casserole with warm water together with ginger slices and red dates, and cook them with strong fire. After the pot is boiled, simmer for 30 minutes. Then take out the perilla leaves and ginger slices and continue to cook with slow fire 15 minutes. This soup has the functions of warming stomach, dispelling cold, promoting digestion and promoting qi circulation.
Pepper pork tripe soup
30 to 50 pieces of white pepper, pork tripe 1, a little salt, cooking wine and monosodium glutamate. Wash the pork belly first (you can add salt and vinegar and scald it with boiling water), fill the pot with water, put the pork belly pieces (or shredded pork) in the pot, add white pepper and cook for about two hours. When the soup is thick and rotten, add salt, cooking wine and monosodium glutamate to eat. This soup can be drunk before meals. Pepper is warm and has the effect of warming the middle and dispelling cold; Pork belly has the effect of invigorating stomach and nourishing stomach.
Abalone is a kind of marine shellfish, which has been known as the "crown of seafood treasures" since ancient times. Its meat is tender and smooth, and its taste is extremely delicious, which is incomparable to other seafood. Especially in some Southeast Asian countries, Chinese, Hong Kong and Macao compatriots are particularly fond of abalone. It is said that its homonym is "Bao Ye, fish Zhe Yu Ye", and abalone stands for Yu Bao, indicating that there is "inexhaustible" money left in the bag. Therefore, abalone is not only an excellent auspicious gift for relatives and friends, but also one of the indispensable "auspicious dishes" for banquets, banquets and dining tables on holidays.
Abalone itself has extremely high nutritional value, and abalone meat is rich in globulin. Because it is a deep-sea creature, it has the effect of nourishing yin and nourishing. Traditional Chinese medicine believes that it is a kind of seafood that supplements but is not dry. After eating it, there are no side effects such as toothache and nosebleeds. It's no harm to eat more. Abalone meat also contains an ingredient called "Bao Su", which can destroy the metabolic substances necessary for cancer cells. Abalone is also an anticancer food on the table. The function of abalone is not to lower blood pressure, but to regulate blood pressure in two directions, because abalone can "nourish yin, calm liver and strengthen kidney" and regulate adrenal gland secretion. Abalone has the effects of regulating menstruation, moistening dryness and benefiting intestines, and can be used to treat irregular menstruation, constipation and other diseases.
Abalone is rich in vitamin A, calcium and protein, but people with bad stomach or indigestion had better only drink soup and eat less meat ~ ~
Abalone chicken soup
Ingredients: chicken 1 piece, 2 dried abalone, medlar, scallop and ginger.
Exercise:
1. Put the abalone in a pot and soak it in clear water for one day, and the abalone will become soft. Brush the surface with a clean toothbrush, cut off the hard pillow at the mouth of the abalone, put it in a earthen pot, add the water that covers the abalone, boil it with low heat, cover the pot, stew until the water is cool, remove the abalone and wash it.
2. Boil a pot of water, add ginger slices and cook slightly, then add a little Shaoxing wine, add abalone, simmer for 5 minutes, and take out abalone slices.
3. Wash the chicken and cut it into pieces. Soak scallops until they are soft.
4. Change the earthenware pot, add abalone, chicken essence, scallop and water, cook for 6-8 hours on low heat, simmer for 3 hours after turning off the fire, and then cook on low heat until the abalone is soft (about 4-6 hours).
Rhizoma imperatae, Sydney and pork lung soup
Ingredients: 200g of fresh cogongrass rhizome, 2 Sydney, pig lung 1 pair, 5g of dried tangerine peel.
Method: Wash and cut the pig lungs, put them in boiling water for 5 minutes, pick them up and rinse them off; Cut the Sydney into pieces, and remove the core; Dice cogongrass rhizome. Soak tangerine peel in water until soft, and cook it with pig lung, Sydney and cogongrass rhizome for 2 hours.
Function: clearing away heat and moistening lung, resolving phlegm and relieving cough, cooling blood and helping digestion. Can be used for body heat, nosebleeds, autumn cough, or dry cough without phlegm, or blood in phlegm, thick yellow phlegm, sore throat, hoarseness, dry mouth and constipation. It is also suitable for patients with hepatitis, cirrhosis, tracheitis and pneumonia.
Sydney Nanxing lean broth
Ingredients: fresh Sydney, almond and lean pork.
Method: Peel Sydney, cook with almonds and lean pork for 2 hours, and then drink.
Function: This soup has the functions of moistening lung, promoting fluid production, clearing away heat and resolving phlegm, relieving cough and moistening dryness.
Chuanbei apple beverage
Ingredients: one apple, fritillary bulb 10g or so, and proper amount of honey.
Methods: Flatten the apple cover, hollow out the heart, add Fritillaria 10g, cover with a proper amount of honey, fix it with a toothpick, stew for 2 hours, and eat the soup residue together.
Function: moistening lung, resolving phlegm, relieving cough, used for cough with excessive phlegm, dry throat and thirst.
Stewed duck kidney with dried dates and cabbage soup
Ingredients: 4 salted duck kidneys,100g lean pork, 250g dried cabbage and 5 candied dates.
Method: Soak dried Chinese cabbage in clear water and cut into sections; Soak the salted duck kidney in warm water and cut into pieces; Wash the lean pork. Put all the ingredients in the pot, add appropriate amount of water, boil with strong fire, and stew for 2-3 hours to taste.
Function: clearing away dryness and moistening lung, relieving cough and promoting fluid production. It is used for dry cough without phlegm, dry throat and thirst.
Taizishen Baihe broth
Ingredients: Pseudostellaria heterophylla100g, Lily 50g, Siraitia grosvenorii half, lean pork150g.
Method: Wash the original slices of lean meat, clean Radix Pseudostellariae, Lily and Siraitia grosvenorii, put them in a pot, add appropriate amount of water, boil with strong fire, add lean meat, simmer for 1-2 hours, and season.
Function: clear lung dryness, benefit lung and promote fluid production. It is suitable for people with qi deficiency, lung dryness, cough, asthma, shortness of breath, dry mouth and thirst, lung injury caused by hot cough and dry throat.