Soup element

In order to make soup really play the role of strengthening the body, preventing and treating diseases, there are certain scientific principles to follow when cooking and drinking soup, otherwise there may be deviations.

Choose the right material

This is the key to making fresh soup. The raw materials for soup are usually animal raw materials, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck, fish and so on. Pay attention to the requirements of full flavor, small smell and less blood stains when buying. This kind of food is rich in protein and nucleotides, and the water-soluble nitrogen-containing extract from poultry meat [1] is the main source of delicious soup.

Food should be fresh.

Freshness is not the traditional freshness of "eating fresh meat and killing fresh fish". Fresh now 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.

Cooking utensils should be chosen.

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.

The temperature should be appropriate

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.

Water distribution should be reasonable.

Water is not only a solvent for delicious food, but also a medium for heat transfer. The change and dosage of water temperature have a direct impact on the flavor of soup. The water consumption is generally three times the weight of the main course of the stew, and the food should be heated with cold water at the same time, that is, the soup should not be simmered directly with boiling water, and no cold water should be added in the middle, so that the nutrients of the food will overflow slowly, and finally the soup will be clear.

Matching should be appropriate

Many foods have a fixed collocation pattern, which makes nutrients play a complementary role, that is, the golden collocation on the table. For example, kelp stew, acidic food meat and alkaline food kelp have a combined effect, which is very popular in longevity food, a Japanese longevity area. In order to make the soup taste pure, it is generally not necessary to simmer with various animal foods.

Pay attention to the order of seasoning materials, and pay special attention not to put salt first when cooking soup. Because salt can drain the water from the raw materials, protein will solidify, and the umami flavor is insufficient. Usually, the temperature of 60℃ ~ 80℃ is easy to cause some vitamins to be destroyed, while cooking soup keeps the food temperature at 85℃ ~ 100℃ for a long time. Therefore, vegetables should be added to the soup to reduce the damage of vitamin C, and seasonings such as monosodium glutamate, sesame oil, pepper, ginger, onion and garlic should be added to the soup to make it unique, but the dosage should not be too much, so as not to affect the original taste of the soup.

Have a specific time to eat soup.

"Drink soup before meals, slim and healthy"; "The more you drink soup, the fatter you get", which makes sense. Drinking soup before eating is equivalent to adding lubricant to the gastrointestinal tract. Drinking soup from time to time in the middle helps to dilute and stir food, which is beneficial to the absorption and digestion of food in the gastrointestinal tract. At the same time, drinking soup before eating can partially fill the stomach, which can reduce the intake of staple food and avoid excessive energy intake. Eating soup after meals is easy to cause overnutrition.

How much water should I add?

This is the key to making soup. It was found that when the raw materials and water were boiled in different proportions, the color, aroma and taste of the soup were quite different, which were1:1:kloc-0/.5 and 1: 2 respectively, and the best result was 1: 1.5. The nutritional components of the soup were determined, and the content of ammonia nitrogen (which can represent amino acids) in the soup was also the highest, even higher than when water was used less. This is because too little water is added, and the raw materials cannot be completely immersed, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. But when the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest.

The longer the soup is cooked, the less nutrition it has.

For a long time, people thought that "the longer the soup is cooked, the more nutritious it will be". In this regard, the Institute of Nutrition and Health Food of Tongji University School of Medicine conducted an experimental study. They chose hoof flower pot, grass chicken pot and old duck pot. It was found that the protein and fat content of hoof increased obviously after heating for 65438 0 hours, and then decreased gradually. Protein and fat content of grass chicken increased gradually after heating for 0.5 hours, and reached the maximum after heating in protein for 1.5 hours and fat heating for 0.75 hours. 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. Cooking soup for a long time did not improve the nutrition of these three soups as expected. Especially for grass chicken pot and old duck pot, the longer the cooking time, the lower the protein content.

Expert reminder

Heating for a long time will destroy the vitamins in the pot and vegetables; After heating 1 ~ 1.5 hours, the ideal nutritional peaks of the three soups can be obtained, and the energy consumption and nutritional value are better at this time.

In order to make soup really play the role of strengthening the body, preventing and treating diseases, there are certain scientific principles to follow when cooking and drinking soup, otherwise there may be deviations.

[Edit this paragraph] Common decoctions

Polygonatum odoratum: nourishing yang and moistening dryness, promoting fluid production and clearing heat.

Chuanbei: moisten the heart and lungs, clear away heat and resolve phlegm.

Lily: tonify liver, lung, clear heat and benefit spleen. (clear water immersion 1 hour)

Zhi Zhu: Clearing lung and invigorating spleen, moistening dryness and resolving phlegm. (Soak in water 10 minute, cut into 4CM pieces, and cook for half an hour at most)

Prunella vulgaris: clearing liver heat and lowering blood pressure. (Cook for 2 hours at most)

Radix Rehmanniae: cooling blood, detoxifying and diuresis.

Siraitia grosvenorii: clearing lung and moistening intestines.

Old amaranth stalk: detoxification and heat clearing, blood nourishing and hemostasis, diuresis. (It's sold in a Chinese medicine shop, washed and cut short)

Ginkgo biloba: beneficial to lung qi. (Shelling, boiling water for 5 minutes, undressing)

Euryale ferox: tonify kidney, solidify essence, strengthen spleen and stop diarrhea.

Figs: moistening the lungs and clearing the throat, invigorating the stomach and clearing the intestines. (Slice)

Bamboo cane: moistening dryness, harmonizing stomach, clearing away heat and toxic materials, and removing fishy smell such as snakes.

Smilax glabra: clearing away heat and promoting diuresis, detoxifying and diuresis.

Angelica sinensis: nourishing blood, regulating menstruation and relieving pain.

Gastrodia elata: expelling wind and calming the nerves.

Cordyceps sinensis: tonify deficiency and qi, and resolve phlegm.

Jasmine: refreshing, clearing away deficiency fire and removing cold accumulation.

China Rana Rana: Nourishing kidney, tonifying lung and strengthening spleen. (Soak in clear water for 5 hours, add onion and Jiang Shui, boil for 5 minutes, take out and stew 1 half an hour).