There are many ways to supplement in winter.
Winter is a good time tonic, and there are many ways to make up the food, but no matter how you turn into cooking, you can hardly leave the soup.
It can be said that “soup” and “food supplement” are almost synonymous.
In fact, the ancients have long said that they would rather eat no meat, no food and no soup.
銆€銆€”Soup” occupies a unique position in today’s diet, whether it is Chinese or Western, whether it is a meal or a meal, soup is a pet on the table, a country has its own “famous soup”, such as Russian borschtAmerican curry beef soup, Japanese seaweed soup. There are different habits of drinking different soups in different regions and different seasons, such as Laoya Tang, Soybean Xiaopai Soup, and Leek Tofu Soup.
The soup, the soup, the soup is fashionable, especially after a busy day at work, returning home to drink a bowl of delicious, nutritious soup, it feels really warm.
銆€銆€Chinese and Western catering, the practice of various soups to compete for soup, in some catering culture, can be divided into rolling soup, soup and stew.
Rolling the soup is to boil the water, add the vegetable meat and other soup, then boil it, add seasoning instead.
The soup is cooked over two or three hours, and the soup is boiled before the soup is boiled. The original meat is required to be cooked in the pan. Cook for 2 hours, then remove the meat and cut into large pieces.Cook for another hour in the soup.
The stew is stewed with water in a stew.
The stew pot should be covered and sealed with gauze paper to avoid the loss of water vapor during stewing. It is also necessary to add some ginger and jujube to the soup to taste and increase nutrition.
銆€銆€Western food also has a soup culture, which is simply divided into clear soup and thick soup.
The common western-style broth is made by temporarily adding ingredients to the “bone bottom” boiled with bovine bone, which is made of protein to make it transparent.
There are thick soups, cream soups, vegetable soups, and broths.
銆€銆€There is a lot of attention to cooking soups and matching the ingredients to make soups.
The most important thing is to choose the right ingredients, which is the key to making soup.
The common raw materials for our soups are generally animal raw materials, including chicken, duck, pork, pork bone, fish, etc., whether raw or fresh.
Because the fish or livestock are 3 after killing?
At 5 hours, various enzymes convert proteins, trace amounts, etc. into amino acids, fatty acids and other substances that are easily absorbed by the human body. At this time, not only the most nutritious, but also the best.
銆€銆€Cooking soup, pay attention to cooking utensils.
The use of aged crocks is the best, it can transfer the external heat energy to the internal raw materials in a balanced and long-lasting manner. The relatively balanced ambient temperature is beneficial to the mutual penetration of water molecules and food. The longer the interpenetration time is maintained,The more the fresh scent spills, the more mellow the soup is.
銆€銆€In addition, the ratio of raw materials to water, the combination of various raw materials is very important.
Water is not only a solvent for fresh food, but also a medium for heat transfer of food.
The change in water temperature, the amount of the amount, the direct influence of the flavor of the soup.
There is a fixed collocation pattern between many foods that complements nutrients.
銆€銆€Finally, the order of the seasoning materials should be placed.
First, it is not advisable to put salt first when the soup is simmered. Because the salt has an osmotic effect, the water in the raw material is discharged, the protein is solidified, and the umami taste is insufficient.
Second, the soup can be added to the appropriate amount of MSG, sesame oil, pepper, ginger, onion, garlic and other condiments, but pay attention to the amount should not be too much, so as not to affect the original taste of the soup.
The third is to avoid adding soy sauce too much, so as to avoid the taste of the soup becoming sour, the color becomes dark and black.
銆€銆€Scientific soup, go out of the misunderstanding, learn more soup, and have a lot of knowledge, master the scientific method of drinking soup, in order to achieve the purpose of strengthening the body.
People have some habits of drinking soup, which is actually a misunderstanding.
For example, soups that are too hot are very bad. People’s mouth, esophagus, and gastric mucosa can only withstand a temperature of 60 掳 C, which is caused by mucosal burns caused by this temperature.
Although the body thermometer itself repairs the function after scald, repeated damage and repeated it is easy to cause malignant transformation of the upper digestive tract mucosa. After investigation, it is high incidence of esophageal cancer.
銆€銆€Drinking soup after a meal is also a way to eat healthy.
Because the last soup will replace the food that has been mixed well with the digestive juice, it will affect the digestion and absorption of food.
If you drink a few soups before meals, the oral cavity and the esophagus should be lubricated first, which can reduce the bad stimulation of the dry and hard food on the digestive tract mucosa, and promote the secretion of the digestive gland, playing an appetizing role.
銆€銆€The soup rice habits are also harmful and have no benefit, which leads to diminished digestive function and even lead to stomach problems.
The soup is mixed with rice. The food is not chewed in the mouth. It enters the stomach with the soup. The taste nerves on the tongue are not fully stimulated. The stomach and pancreas produce less digestive juice and are also eaten by the soup.Dilute, the food you eat will be difficult to get good absorption.