The amount of nutrients contained in various types of food generally refers to the content before cooking. Most of the foods processed and stored and cooked will lose part of the nutrients. Therefore, we must not only carefully select foods, but also scientifically and reasonably preserve and process them. Cooking foods to maximize the retention of nutrients in foods. If you want to drink soup and drink a healthy body, you must pay attention to science and make the “seven requirements†in the production details of the soup.
First, the choice of materials to be superb
The choice of ingredients is the key to good soup. To get a good soup, we must choose fresh flavor, small smell, little blood, fresh animal raw materials, such as chicken, duck, pork, pork, pork, pork, ham, duck, fish and so on. These foods are rich in protein, succinic acid, amino acids, peptides, nucleotides, etc. They are also the main source of soup's umami taste.
Second, food should be fresh
That is, use raw materials that are full of flavor and no smell. Freshness is not the "freshness" that has always been characterized by "meat eating fresh fish killing and jumping." Freshness in modern times refers to fish or livestock after dying for 3 to 5 hours. At this time, various enzymes of fish or poultry decompose proteins and fats into amino acids, fatty acids and other substances that are easily absorbed by the body. Not only are the nutrients most abundant. The taste is also best.
Third, cookware should be selected
Fresh soup with aging pots best. The crock is made of high-temperature firing, which is characterized by ventilation, strong adsorption, uniform heat transfer, and slow heat dissipation. When the soup is used, the jars can transfer the external heat energy to the raw materials in a balanced and long-lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer the mutual penetration time is maintained, the fresher The more the aroma components overflow, the more mellow the taste of the soup will be and the more raw material will be.
Fourth, the heat should be appropriate
The main tips for soup are: stir-fries and low heat. Only in this way can the delicious substances such as protein extracts in foods be dissolved as much as possible, so that the soup can be made fresh and mellow. Only mild fire can make nutrients dissolve more, and the soup is clear and mellow.
Fifth, reasonable water distribution
Water is both a solvent for delicious foods and a medium for food heat transfer. Changes in water temperature and amount of water have a direct impact on the nutrition and flavor of the soup. The amount of water used is generally 3 times the weight of the main food of the soup, and it is necessary for the food to be heated together with cold water.
Soup should not use hot water, if you start to pour hot water or boiling water into the pan, the surface of the meat suddenly exposed to high temperatures, the outer layer of protein will immediately solidified, so that the inner layer of protein can not be fully dissolved into the soup. In addition, if you add cold water to the pot in the middle of the soup, the protein will not be fully dissolved in the soup. The taste of the soup will be affected, it will not be delicious, and the soup color will not be clear enough.
Six, with appropriate
Some foods have a fixed pattern of matching, nutrients have a complementary effect, that is, on the table "gold collocation." What is worth mentioning most is the kelp stew soup. The nutrition of the acidic food pork and the alkaline food kelp can exactly match each other. This is the "longevity food" in Okinawa, Japan's longevity district. In order to make the soup taste more pure, it is generally not appropriate to use too many varieties of animal food together.
Seven, the operation must be fine
When salting soup, it is not advisable to put salt first, because the salt has an osmotic effect, which causes the moisture in the raw material to be discharged, the protein coagulates, and the flavor is insufficient. When the soup temperature is maintained at 85 ~ 100 degrees Celsius for a long time, if the vegetables in the soup should be added with the food, so as not to damage the vitamin C. The amount of seasonings such as MSG, sesame oil, pepper, ginger, spring onions, and garlic can be added to the soup, but the amount should not be too much, so as not to affect the flavor of the soup.
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