12 things to note when making soup in winter

Eat more soup to maintain health Recommended health soup recipes

　　1.cold It is not suitable to make soup to take supplements when you are pregnant. Even American ginseng, which is mild in nature, is best not to take it because it can easily aggravate cold symptoms.

　　2. These therapeutic soups must be drunk regularly to be effective, preferably 2-3 times a week.

　　3. You can also choose a mild soup based on your physical condition. If your body is full of fire, you can choose foods that clear fire and moisturize it, such as mung beans, kelp, winter melon, lotus seeds, etc. If your body is too cold, you should choose ginseng as the soup.

　　4. When making soup, do not use too high a fire. The heat should be based on the boiling point of the soup. If the soup is boiling, the intense movement of protein molecules in the meat will make the soup turbid.

　　5. When simmering on low heat, do not open the lid or add water midway, because the meat being heated shrinks when it is cold, and the protein is not easily dissolved, and the soup will lose its original flavor, otherwise it will affect the taste of the soup.

　　6. When making soup with meat such as chicken, duck, ribs, etc., first boil the meat in boiling water. This process is called "watering out" or "flying water". It can not only remove blood and water, but also remove part of the fat to avoid being too fatty.

　　7. The technique for making fish soup is to fry the fish on both sides in oil first. The skin will be firm and not easy to break, and there will be no fishy smell.

　　8. When making soup, it is better to add the ingredients in cold water, because hot water will solidify the protein quickly and make it difficult to release the umami flavor.

　　9. When making soup, avoid adding too much seasonings such as onions, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself. Also avoid adding salt too early, because adding salt too early can solidify the protein in the meat and make it difficult to dissolve, making the soup dark, insufficiently concentrated, and unsightly in appearance.

　　10. For soup-making utensils, it is better to choose a casserole with a fine texture. The enamel of inferior casseroles contains a small amount of lead, which is easily dissolved when cooking acidic foods and is harmful. healthy . A clay pot with a white inner wall is easy to use. Use a newly bought casserole to cook porridge for the first time or grease the bottom of the pot and leave it for a day, then wash it and boil water once to complete the boiling procedure before starting to make soup.

　　11. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced and the nutrients will be destroyed. Generally, about 1 hour is enough for fish soup, and about 3 hours for chicken soup and pork rib soup. Therefore, the longer the cooking time, the better.

　　12. After making soup for a long time, you will find that many medicinal materials are matched with each other. As long as you make soup according to these combinations, there will be no conflict of medicinal properties.

　　Recommend several winter health soups

 　　1. Mutton soup

　　Nourishing effect: Mutton soup is hot and can warm the stomach and keep out the cold, but drinking too much can easily lead to internal heat.

　　practice:

　　1. First wash the mutton and mutton skeleton, and do some processing of the haggis. Put the mutton and haggis in a pot and cook. You can add some green onion, ginger, etc. (it is not suitable to add too much seasoning, which may cause odor). When the mutton and haggis are cooked, take them out and cut them into slices. Set aside.

　　2. Put the lamb skeleton in the pot, fill it with water, ok, turn on the heat and simmer for about an hour, scoop out some impurities floating on it, the soup will be relatively pure at this time, add some green onion and ginger, continue to simmer, when the soup becomes milky white, like milk. You must be willing to spend time making soup.

　　3. Put the chopped mutton and haggis in a bowl, add some green onion, coriander, garlic and other vegetables, add an appropriate amount of refined salt, pour the cooked mutton soup into the bowl while it is hot, and there you have a bowl of mutton soup that is milky white in color and has a fresh and mellow taste. It tastes really good when paired with layer cakes or grilled. If you like chilli, add some chilli.

　　effect:

　　Tonify deficiency and strengthen yang, warm body and stomach. Generally, for people who are weak and have cold hands and feet, it is very beneficial to eat more mutton soup in winter.

　　2. White lotus lily syrup

　　Ingredients: For this bran water, take 60 grams of fresh lily (30 grams of dried product), 30 grams of dried Xiangbai lotus meat, and 30 grams of white sugar.

　　Preparation: First wash the fresh lily with water and peel off the leaves. Soak Xiangbailian in clean water, remove the outer skin and lotus core, and wash. Then put the prepared fresh lily and Hunan white lotus meat into the clay pot, add an appropriate amount of water, and simmer over medium heat for about half an hour. Add white sugar 5 minutes before simmering.

　　Efficacy: It can clear the heart, moisturize the lungs and nourish the skin.

　　3. Wolfberry, red dates and black-bone chicken soup

　　Ingredients: 40 grams of wolfberry, 20 red dates, 2 slices of ginger, 1 black-bone chicken.

　　Steps: 1. Wash the black-bone chicken, remove the feathers and internal organs, put it in boiling water and boil it for 5 minutes, pick it up, wash it with water and drain the water.

　　2. Soak the wolfberries in warm water, wash them with water and drain them.

　　3. Wash the red dates and ginger with water. Red dates pitted ； Scrape off the ginger skin and cut into 2 slices.

　　4. Add water to the clay pot, boil the water over high heat first, then add the above ingredients, wait for the water to boil again, and simmer over medium heat for 3 hours.

　　Efficacy: nourishing blood and nourishing the skin, replenishing essence and improving eyesight. Suitable for those who are weak or skin Eat dry.

　　Tips: Compared with ordinary chicken, black-bone chicken has 10 kinds of amino acids, and its protein, vitamin B2, niacin, vitamin E, phosphorus, iron, potassium, sodium content is higher, while its cholesterol and fat content are very small. Eating black-bone chicken can improve physiological functions, delay aging, and strengthen muscles and bones. For the prevention and treatment of osteoporosis, rickets, and iron deficiency in women anemia Diseases, etc. have obvious effects.

　　It is suitable for people with any body condition, especially for people with physical weakness, blood deficiency, liver and kidney deficiency, spleen and stomach disorders.

　　4. Astragalus stewed black-bone chicken

　　Ingredients: 50 grams of astragalus, 1000 grams of black bone chicken, 10 grams of green onions, 10 grams of ginger

　　Preparation method:

　　1. Clean it, blanch it in a pot of boiling water, take it out and wash it.

　　2. Wash the astragalus, put it into the belly of the black-bone chicken, put it in a casserole, pour in the chicken broth, add cooking wine, salt, green onion slices, and ginger slices, and simmer over low heat until the black-bone chicken is rotten and fragrant.

　　Efficacy: Tonifying the liver and kidneys, replenishing qi and blood, treating male spermatorrhea, Premature ejaculation It has auxiliary therapeutic effect.

　　Astragalus is a traditional Chinese medicine with the function of nourishing the spleen and replenishing qi. Silky chicken is rich in protein and fat, calcium, phosphorus, iron, riboflavin, niacin, etc. Function Nourishes yin, nourishes blood, cures Gynecology disease . Stewed black-bone chicken with astragalus has the effects of nourishing the spleen and qi, nourishing yin and blood. Yuci folk use this traditional health food to treat Irregular menstruation , excessive leucorrhea, menstrual pain, blood deficiency, dizziness and other gynecological diseases. Astragalus, sweet and slightly warm in nature and flavor, enters the spleen and lung meridians. Black-bone chicken, sweet and flat in nature and flavor, enters the liver and kidney meridian.

　　99 nutritionists warmly remind people who often cook soup that they don’t need to cook soup too frequently, especially for some Laohuo soups. It’s good to drink soup once or twice a week.