What are the common soups?

Common soup ingredients include Polygonatum odoratum, Lily, Amaranth stem, Zhi Zhu, Prunella vulgaris, Radix Rehmanniae, Siraitia grosvenorii, Ginkgo biloba, chicken, duck, lean pork, pork bone, ham, salted duck, fish, beef and mutton, etc.

Precautions-It is not advisable to put salt in the soup first, because salt has osmotic effect, which will make the water in the raw materials lose, protein solidify and the umami taste is insufficient. Generally speaking, the temperature of 60℃ ~ 80℃ is easy to cause some vitamins to be destroyed, while cooking soup keeps the food temperature at 85℃ ~ 100℃ for a long time. Therefore, if vegetables are added to the soup, they should be eaten together to reduce the damage of vitamin C.

Extended data

A lot of water and long cooking make the soup mixed with many flavor and aroma components. According to different seasonings, soup can play the role of appetizing, whole dish, hydrating and relieving boredom. Foods with light taste, such as tofu, rice noodles and shark's fin, are often served with fresh soup.

Some leftovers that are not suitable for direct consumption are fully utilized by making soup, especially boiled clear soup. For example, Beijing roast duck is often served with soup made of duck skeleton.

Chinese food may be served with soup at any time during the meal, while western food is served with soup first, and then with appetizers. Both Japan and the Korean peninsula are eating and drinking soup.

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