Choose the right ingredients
The raw materials used to make the soup are usually animal raw materials such as chicken, duck, pork lean, pork elbow, pork bone, ham, duck, and fish. When purchasing, attention should be paid to taste, smell, and blood. Such foods are rich in protein and nucleotides, and nitrogenous extracts that can be dissolved in water in poultry meat are the main source of soup flavor. The freshness of broth does not refer to the traditional "meat-eating, fish-fighting" freshwater, but refers to fish, livestock, poultry killing 3 hours to 5 hours after the fish, livestock or poultry meat Enzymes break down proteins and fats into amino acids and fatty acids that are easily absorbed by the body and have the best taste.
Cookware to choose
The traditional soup is made of aged jars, which has good air permeability and adsorption. It also has the characteristics of uniform heat transfer and slow heat dissipation, but it is fragile and easy to use when used improperly. Modern housewives are more willing to choose Corning Crystal Clear Pot, which is famous for its transparent amber cooking pot and single handle pot. It is the world's first transparent pot, which is cast from a glass-ceramic material that is not afraid of the temperature difference between hot and cold. The heat-resisting temperature difference of up to 500°C does not present a safety concern even in the careless air-burning state; the transparent property allows the user to easily check the heat of the cooking utensil and adjust it at any time to avoid spillage or darkening. The characteristics of the thermal insulation material are suitable for boiled and soup or Chinese herbal medicine, and only the medium and small fire can get the best stew effect.
The heat should be appropriate
The main trick of the soup is the fire burning and the slow fire. In this way, delicious substances such as food protein extracts can be dissolved out as much as possible to make the soup fresh and delicious. Only simmering for a long period of time with a low heat can make the leachate dissolve more, both clear and strong alcohol.
Healthy water distribution
Water is the soul of good soup. Water quality, water temperature and dosage have a direct influence on the flavor of the soup. Can use mineral water soup, but also can use natural antibacterial and copper material as the water source of the inner water dispenser. The study found that the ratio of raw materials to water was the highest at 1:1.5 when the soup was fried. The cold water is usually heated together, and cold water is not added in the middle, so that the nutrients in the soup slowly overflow, and finally achieve a healthy nutrition effect.
Matching is appropriate
Many foods have a fixed collocation pattern that enables nutrients to complement each other, namely the gold on the table. Such as kelp stew soup, acidic food meat and alkaline food kelp play a combination of effects, is Japan's popular longevity food. In order to make the soup taste pure, generally do not use a variety of animal food products. Add appropriate amounts of MSG, sesame oil, pepper, ginger, onion, garlic, and other spices to the soup to make it unique, but be careful not to use too much, so as not to affect the flavor of the soup.
Soup time
"Drinking soup before meals, slim and healthy"; "Drinking soup after dinner, the more you drink, the more fat", which has some truth. Before eating, drink soup first, equal to adding gastrointestinal lubricants, drinking soup from time to time, will help the food dilution and stirring, good for the gastrointestinal absorption of food and digestion. At the same time, drink soup before eating to allow the stomach to fill, which can reduce the intake of staple foods and avoid excessive intake of energy. Eating soup after a meal can easily lead to excess nutrients.
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