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Either Chinese or Western food, whether it is a hearty meal, or the general order of the day, soup on the table are the pets. Addicted to soup, hi soup, soup is fashionable goods, described as "no soup not a seat." In a busy day working outside, drink a bowl of home taste of delicious, nutritious soup, I feel really different. However, to make the soup really played physical health, prevent and cure diseases, and enhance the role of health, production and consumption in the soup be sure to pay attention to science, so that "Eight."

Ď choice of materials to be properly

Proper choice of materials is the key to the system a good soup.

Raw materials used for making soup, usually animal raw materials, such as chickens, ducks, pork, pig pork, pig, ham, duck, fish, etc., but must be enough flavor, odor small, bloodstained less. Such foods are rich in protein, succinic acid, amino acids, nucleotides, etc., poultry meat in the nitrogen can be dissolved in water extract, including the myosin protein, creatine, creatinine, urea and amino acids and other non-protein nitrogenous compounds They are the main source of flavor soup.

Ď Food should be fresh

Fresh is not always the particular "fresh meat to kill fish jump" and "seasonal."

Fresh modern spoken, is the fish, livestock and poultry killed after 3 ~ 5 hours, this time a variety of fish or poultry enzymes to protein, fat and other broken down into amino acids, fatty acids and other substances the body easily absorbed, this time not only the most nutritious, and tastes best.

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Made soup to simmer the best vintage crock.

Jar is not easy to heat the quartz, feldspar, clay and other raw materials into the clay with, firing from high temperatures. The ventilation, and good absorption, but also with uniform heat transfer, heat slowly and so on. Simmer soup, the jar can be balanced and lasting to the outside world to the internal heat transfer materials, the relative balance of the ambient temperature, water molecules and the food is conducive to the mutual penetration, this time to maintain the mutual penetration of the longer, delicious The more ingredients overflow, simmer the soup taste more fresh, dense, the texture of the food was more Sulan simmer.

Ď furnace should be appropriate

The key to a simmer soup: stir boiling, a small fire slow simmer.

In order to extract the protein foods such as delicious and dissolved substances out of as much as possible in order to achieve the purpose of fresh, dense and delicious. Only a slow fire to make a lot more soluble extract, both clear, and mellow.

Either Chinese or Western food, whether it is a hearty meal, or the general order of the day, soup on the table are the pets. Addicted to soup, hi soup, soup is fashionable goods, described as "no soup not a seat." In a busy day working outside, drink a bowl of home taste of delicious, nutritious soup, I feel really different. However, to make the soup really played physical health, prevent and cure diseases, and enhance the role of health, production and consumption in the soup be sure to pay attention to science, so that "Eight."

Ď water allocation should be reasonable

Water is both delicious food solvents, heat transfer medium is food.

Changes in water temperature, amount of how much the flavor of the soup has a direct impact. Simmer soup consumption is usually 3 times the weight of the main food, while food and water should be made common to heat, not boiling water, simmer soup directly, not the middle of adding cold water to make the nutrients in food slowly overrun, and ultimately achieving the effect of clear soup.

Ď mix should be appropriate

Many foods have been fixed between the mix of pattern, so that nutrients play a complementary role that the food on the table "with gold."

For example, seaweed stew soup, meat and basic foods acidic foods since kelp "portfolio effect", which is the Japanese longevity district (Okinawa Area) of the "longevity food." To make the soup taste relatively pure, generally do not have a lot of the same species of animal food simmer.

Ď operation should be fine

Note that the running order of seasoning materials.

Special attention should not be when the broth salt, because salt has the infiltration of water will discharge material, protein coagulation, lack of flavor. Generally speaking, 60  ~ 80  temperature can lead to destruction of some vitamins, and soup to food temperature maintained at 85  ~ 100 . Therefore, if the soup and vegetables should be eaten with the release as to reduce the vitamin C destruction. Amount of soup into the MSG, sesame oil, pepper, ginger, onions, garlic and other spices to make it unique, but note that the amount should not be too much, to avoid affecting the flavor of soup.

Ď Time to pay attention to soup

As the saying goes: "soup before eating, slim and healthy," "meal soup, Yue Heyue fat", which has some scientific truth.

Dinner before the soup, add a little upper gastrointestinal tract is equal to the "lubricant" smooth swallow the food, drink the soup from time to time will help to eat the middle of the dilution and mixing of food, good for gastrointestinal absorption and digestion of food. Meanwhile, the soup before eating, so that part of filling the stomach can reduce the staple food of the inclusion, in order to avoid excessive caloric intake. The meal soup, easy to excess nutrients, resulting in obesity.

It is noteworthy that not one-sided that the fish, boiled chicken and other raw materials "fine soup" the most nutrition. Experiments show that no matter how long you boil, there are still nutrients left in the "meat residue" in the. Only the soup, do not eat "meat residue" is unscientific.