Drinking soup is a favorite of many people. There are even saying that "it would rather eat without food and not eat without soup." Drinking a bowl of steaming soup is one of the most pleasant things in the winter. How did a bowl of rich and nutritious soup come out? The following is the answer given by Tang Sang, an expert in nutrition and nutrition from the old gurus.
Six "broth soup guides"
1, soup time: no more than two hours
During souping, some people are always afraid of Tang Li's time is too short not to taste. In fact, the long-term promotion of taste is very rampant in Xi'an, but the content of purine will increase, and thus increase the risk of gout. Therefore, Tang secretly suggested that everyone should take control of time while cooking soup.
For example, the time for cooking seafood and vegetable soup is properly controlled within half an hour, and the cooking time for fish soup is controlled at one hour or so. For chicken soup or pork rib soup, it is recommended that the cooking time be about 1-2 hours. . In addition, if nourishing herbs such as ginseng and angelica are added to the soup, the cooking time should not exceed 40 minutes.
2, the choice of materials: Chinese herbal medicine is a good choice
The choice of ingredients is the key to making fresh soups. The raw materials used to make soups are usually animal raw materials such as chicken, duck, pork lean, pork elbow, pig bone, ham, duck, fish and so on. 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.
In addition to these, many people will add some Chinese herbal medicines to the soup. However, Tang secretly reminded that the selection of herbs should be based on the individual's physical condition. For example, people with overheated bodies should choose natural Chinese herbal medicines such as angelica and codonopsis pilosula, while those with vigorous physique should choose ingredients such as mung bean, gourd, and kelp that have clear fire and nourishing effect.
3, cooking utensils: best aged tiles
The best method is to make fresh soup with aging jars. The crock is made of clay, which is made of quartz, feldspar, clay and other raw materials that are not easily heat-transferred, and is fired at a high temperature. Its ventilation, good adsorption, but also has uniform heat transfer, slow heat dissipation and so on.
When cooking fresh soup, the jars can transfer external heat to the internal raw materials in a balanced and long-lasting manner. 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 more delicious it is. The more dissolved the ingredients, the better the taste of the soup and the more crunchy the texture of the food.
Tang secretly reminded that resin bowls, melamine tableware, etc. are not suitable for hot soup. According to studies in Taiwan and Thailand, when the temperature exceeds 70 degrees Celsius, part of the melamine is dissolved in food, although its content is not excessive, but If you use this bowl for a long period of time, it may pose a potential threat to your health. It is recommended that you use ceramic tableware soup.
4, under the material: to seize the best time
Salt can be said to be one of the most important seasonings during souping. Some people think that salt can be completely "infused" into the ingredients while enhancing the taste of the soup. This is not the case. The best time to put salt is when it is time to get out of the pot. In addition, the seasoning is not suitable for too much, otherwise it will smell and affect the original taste of the soup. In general, a meat with 2-4 spices is the most perfect.
5, with water: water distribution to achieve 3 to 1
Water is both a solvent for delicious foods and a medium for heat transfer. The changes in water temperature and the amount of water used have a direct impact on the flavor of the soup. The amount of water used is usually 3 times the weight of the main food of the soup. At the same time, the food should be heated together with cold water. That is, the soup should not be directly boiled in water or cold water should be added in order to make the nutrients of the food slowly overflow and eventually reach the color of the soup. Clear effect.
6, the fire: the fire boil, slow fire
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.
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