What soup to cook in the scary season?

In spring, the diet is light and the soup is very particular. Don't be too greasy in spring and avoid hot dry soup. The raw materials can be lean meat, poultry and fish, and the medicinal materials can be Radix Codonopsis, Radix Adenophorae, Fructus Lycii, Bulbus Lilii and Rhizoma Dioscoreae. In spring, the weather changes greatly, people are prone to catch cold, and the weather is hot and humid. You can put some dried orange peel in the soup, or put the rolled whole onion before cooking, so as to get rid of dampness and smooth the air.

Raw materials, medicinal materials, water quality and heat are the keys to making a good soup. Raw materials must be fresh, and it is best to choose low-fat foods as raw materials. Lean meat, fresh fish, fresh shrimp, skinless chickens and ducks, rabbit meat, wax gourd, loofah, radish, konjac, tomato, seaweed, kelp and mung bean sprouts are all good low-fat soup materials. Medicinal materials should be selected according to the different effects of soup and personal physical condition. For example, if the body is hot, you can choose mung beans, kelp, melon, lotus seeds and other medicinal materials. If the body is too cold, you can choose ginseng as a medicinal material. Choose suitable herbs, such as longan and red dates, but not conflicting herbs, such as Fang Di. It is best to use mineral water for soup. When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water, which will not only remove blood and some fat, but also make the soup sweeter. Chicken soup, fish head tofu soup, dried vegetable soup and winter melon soup are all suitable for spring drinking.

When cooking soup, the order of fire first, then medium fire and small fire, and the temperature shall be subject to the boiling degree of the soup. If the soup is boiled, the protein molecules in the meat will be destroyed. You can't open the lid or add water in the middle of slow fire, because the heated meat shrinks when it is cold, and the protein is not easy to dissolve, and the soup loses its original flavor, which affects the taste of the soup. The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. Generally, fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours is enough. When cooking soup, if you emphasize the taste of soup, it is better to cook it in cold water, because hot water will make protein solidify quickly and it is not easy to release umami flavor; If the taste of raw materials is emphasized, the ingredients will be better in hot water and the taste will be fresh and tender. When cooking soup, avoid adding too many seasonings such as onion, ginger and cooking wine. , so as not to affect the original flavor of the soup itself, and avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve.