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Do you really know the eight healthy principles of soup making

Many people have a special love of soup habits, every day there is a pot of hot soup on the table. Soup can not only adjust the balance of nutrition, but also be easily absorbed by the human body. Every family's soup has its own flavor, but everyone is making mistakes in drinking soup! Drink soup to keep fit, but are you right?

1、 Eight principles of drinking soup

1. It's best to drink broth in the morning.

Because the broth is rich in protein and fat, it can be digested in the body for 3-5 hours to avoid hunger and hypoglycemia during 10-12 am.

2. Drink different soup in different seasons.

For example, mung bean soup in summer and mutton soup in winter can prevent seasonal diseases.

3. Fat people drink a bowl of vegetable soup before meals.

It can not only satisfy the appetite, but also help to lose weight. The thin and weak people drink more soup with high sugar and protein, which can enhance their physique.

4. Pregnant women, lactating women, the elderly and children can drink half a bowl of bone soup before eating.

Replenish the body with calcium. Attention, fracture patients should not drink bone soup.

5. Before menstruation, it is suitable to drink mild soup.

Don't drink tonic soup, so as to avoid excessive menstrual blood.

6. Cold time is not suitable for soup tonic.

Even the mild quality of American ginseng is best not to take, because these greasy soup easy to aggravate cold symptoms.

7. You can't drink only one or two kinds of soup for a long time.

All kinds of soup and drink should be alternated to increase appetite and balance nutrition. The soup with dietotherapy should be drunk frequently to play a role. It is appropriate to drink 2-3 times a week.

8. Stomach patients drink soup before meals

For patients with gastropathy, the correct way to drink soup is to take a few mouthfuls before meals, and apply a layer of lubricant to the mouth and intestines, so as to reduce the damage of dry and hard food to the digestive tract mucosa and promote the secretion of digestive glands.

2、 Tips for making soup

1. Excellent selection of materials

In order to make a good soup, we must choose fresh animal raw materials with sufficient flavor, small odor, less blood pollution.

2. The food should be fresh

The raw materials with good taste and no fishy smell are selected. The modern term "fresh" refers to three to five hours after the death of fish, livestock and poultry. At this time, various enzymes of fish or poultry decompose protein, fat, etc. into amino acids, fatty acids, etc., which are easily absorbed by the human body. They are not only the most nutritious, but also have the best taste.

3. Cooking utensils should be well chosen

The best effect is to boil fresh soup with old earthen jar.

4. The heat should be proper

The key to making soup is: boil on high fire, simmer on low fire. Only in this way can the protein extract and other flavor substances in the food be dissolved as much as possible to make the soup more fresh and mellow.

5. Reasonable water distribution

Water consumption is generally 3 times the weight of the main food in soup, and the food and cold water should be heated together. Hot water is not suitable for soup.

6. Match appropriately

It is worth mentioning that kelp stew soup, acidic food pork and alkaline food kelp nutrition just can match each other, this is Japan's longevity area Okinawa 'longevity food'.