In the spring, many friends have the habit of eating soup in the spring. We know that many ingredients can be used to cook soup, and soup products will have good effects on our body care in the spring. Well, everyone knows that in the spring soup Some exquisite? Do you know which ingredients are best for spring soup health?
For a pot of soup, raw materials, herbs, water quality, and heat are all critical. The raw materials must be fresh, the best choice is to use low-fat food as raw materials, lean meat, fresh fish, shrimp, peeled chicken or duck, rabbit, melon, gourd, radish, konjac, tomato, seaweed, kelp, green Bean sprouts, etc. are all good low-fat soup ingredients.
Medicinal herbs should be selected according to the different effects of the soup and the individual's physical condition. If the body is stimulating, choose herbs such as mung bean, kelp, wax gourd, lotus seeds, etc., and the body is cold and over-hyperactive, then you should choose the herbs as herbs; Tonic soup should use longan, jujube and other appropriate herbs, but can not let go to the ground and other herbs.
Spring diet
The soup is best served with mineral water. When chicken, duck, ribs and other meat soups are used, the meat is first boiled in boiling water. Not only can the blood water be removed, some of the fat can be removed, and the soup that comes out is also sweet. Chicken soup, fish head tofu soup, dried vegetable soup, winter melon bone soup are more suitable for spring drink.
When broth is served, the order of the first fire, the middle fire, and the small fire is the order of the soup boiling. If the soup is made to boil, the protein molecules in the meat will be destroyed. When a small fire slows down, you cannot open the lid or add water. Because the meat that is being heated is cold, the protein is not easily dissolved, and the soup loses its original flavor and affects the taste of the soup. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced and the nutrition will be destroyed. In general, fish soup will be boiled for about 1 hour, and chicken soup and pork rib soup will be sufficient for about 3 hours.
When soup is emphasized soup flavor, in the cold water when the material is better, because the hot water will quickly coagulate the protein, is not easy to release the flavor; if you emphasize the taste of raw materials, in the hot water when the material is better, the taste is relatively fresh. Do not put too much on the soup when the onion, ginger, cooking wine and other spices, so as not to affect the authenticity of the soup itself, but also avoid early salt, because the salt will make the protein in the meat coagulation is not easy to dissolve.
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