The winter health drink soup Teach you soup tips

January 29, 2016 09:37

Source: the family doctor online

The cold season to bowl of soup, delicious and warm keeping in good health. But want to boil a pot of good soup, it also need skills. Today teach you some matters needing attention in clay pot soup, see together.

Soup before five points for attention

A, select material

Many soup is to strong body, beauty to raise colour, but soup should not be "hearsay", and the effect that should be targeted to a different drug, according to the traditional theory of TCM syndrome differentiation,, and position in time, because of the person different, can contribute to a healthy body. So how to choose suitable soup medicine? It is dialectical choose, namely analysis, to identify disease symptom such as cold, hot, dry, wet, understanding of traditional Chinese medicine (TCM) cold, hot, warm, cold, such as nature, on the basis of syndrome differentiation and treatment, choose suit the Chinese medicinal materials. On the choice of traditional Chinese medicine, had better choose the tunnel in folk medicinal materials, such as yam, Gordon euryale seed, straight ladybell, jade bamboo, astragalus, Chinese wolfberry, lily, etc.

"More seasoning to taste" is a big mistake in the soup. String of flavor, spices too much too miscellaneous may affect the delicate flavors of the soup of the original, will also affect the taste of meat already. In general, a kind of meat with 2 ~ 4 kind of condiment is more perfect, such as chicken broth, just add ginger, bay leaf and Chinese prickly ash.

Second, the cooker

Fresh soup with old potted cook best effect. Crock is not easy to heat transfer with materials such as quartz, feldspar, clay into clay, after the high temperature burn becomes. Its air permeability, good adsorption, but also has many characteristics, such as uniform heat transfer, heat slowly. Simmering fresh soup, crock can balanced and persistent to give inside the outside heat transfer raw material, the relative balance of the environment temperature, the mutual infiltration of water molecules and the food, the longer the time to maintain the mutual infiltration, the more delicious ingredients dissolution, fresh and pure taste of soup, food more crisp texture.

Third, add water

Water is the key to the soup, it is not only the heat transfer medium, but also the solvent of food.

In principle, the soup should be soaked in water all the ingredients for the principle, use the ingredients such as cattle, sheep, the water must be more than food.

When people is soup easily first mistake is not enough water, lead to halfway with water, soup flavor. In general, when the soup add water should be at least is three times the weight of the ingredients.

If you must add water, should also be heat water. Time to properly. Soup while need long time to slow boil them, but is not the longer the better, most of the soup with 1 ~ 2 hours advisable, meat was with 2 ~ 3 hours, can cook for the most fresh flavor. If use leaf vegetables such as advocate material, more shoulds not be too long.

Four, temperature

Temperature is the key to the fire boil simmer soup, small fire slowly simmer. This can make the food delicious substances such as protein extract dissolved out as much as possible, make delicious alcohol taste. Only with a small fire to simmer for a long time, can dissolve the extract more, both clear, thick alcohol.

Some people are always afraid of soup taste of time is too short not to advance. In fact, if is to revolutionize, time in half an hour to an hour for the best, it can not only guarantee the taste, also can ensure the nutrition. Time is too long will increase of purines content in the soup,, in turn, increase the risk of gout, also will slowly lose the nutrition in the food. If it is bone soup or stew pig's feet soup, and time can be appropriately extended, but also not more than three hours.

Five, the salt not early

Salt is one of the most main condiment soup. Some people think that salt can make early salt "into" food and soup, completely improve the taste of soup, this is actually a misunderstanding. Because salt too early can make protein coagulation, not easy to dissolve, also can make looked dark, concentration is not enough. Salt late will not affect the flavor of the soup, but also can keep meat fresh. So it's best to add salt when fast out of the pot.

Time has exquisite soup

"Drink soup before meals, slim and healthy"; "Drink soup after a meal, you feel fat", it had a point. Before eating, drink soup first, equal to add lubricant to the stomach, midway from time to time to drink soup, helps food dilution and mixing, is good for gastrointestinal digestion and absorption of food. At the same time, drink soup before eating, let the stomach filling, can reduce the intake of staple food, avoid excessive intake of energy. And after dinner drink soup, easy cause overnutrition.

The five secret of make better soup

Soup is fresh: the soup had better use cold water. If pour hot water into the pan from the start, the surface of the meat suddenly under high temperature, the outer layer of the meat protein will immediately solidified, made in the outer protein can not be fully dissolved into the soup.

Soup was clear: to b. and not cloudy, must use fire, making soup boiled, don't roll. Because of big roll is big, can make the protein molecules condense into a lot of white particles in the soup, broth naturally turbidity is not clear.

Soup thicken: in the absence of fresh soup, to make the soup thick, one is the hook on thin sauce mix in the broth, soup add thick touch; Secondly, come on, make the oil mixed with liquid emulsion. Method is to heat the oil, then first, down the sauce, cover tightly with burnt pot, a little later, thicken the soup.

Thin soup: as long as the seam in a small bag, flour or rice into soup cooked, salt will be absorbed into, Shang Ziran faded; Can also be put into a clean raw potato, cook for 5 minutes, the soup can also become weak.

Soup is bright: some grease too much raw material to burn out the soup special fat, encounter this kind of situation, can put a small amount of seaweed in fire roasted, and then into the soup, can remove greasy.

Above are some of the methods in clay pot soup, the soup, might as well use up.

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