Nutritional tips for making soup in winter

　　Winter is the coldest time of the year, with freezing temperatures. The yin energy is extremely strong, the yang energy is latent, the vegetation is withering, and stinging insects are hidden. All things are sealed. It is the most suitable period of the year for dietary conditioning and supplementation. At this time, the human body's metabolism is in a relatively "sluggish" state. skin Sweat glands change from loose to dense. Traditional medicine believes that during this period, "the five internal organs belong to the kidneys" and it is advisable to eat more warm and pungent foods to replenish kidney yang.

　　Taking supplements in winter can improve the body's immune function, promote metabolism, and improve the symptoms of chills.； Taking supplements in winter can also regulate the material metabolism in the body, so that the energy converted from nutrients can be stored in the body to the maximum extent, which helps the body's yang energy to rise and prepares the body for the coming year. healthy Lay the foundation. As the saying goes: "If you take three-nine supplements for one day, you will have no pain in the coming year; if you take supplements during the winter this year, you will be as strong as a tiger next year." This is the truth. So how to "eat" twice the result with half the effort in supplementing? Making soup is a good way to do this. Let’s follow the editor to find out the nutritional secrets of making soup in winter!

　　Boiled Bone Soup + Vinegar

　　Zongzi bone soup has the effect of supplementing calcium. Adding a little vinegar when making the soup will increase the minerals and trace elements overflowing from the bones.

　　Spare ribs soup + corn

　　Spare ribs have the effect of nourishing yin and moisturizing dryness, replenishing essence and blood, and is suitable for those with insufficient qi and blood, yin deficiency and poor appetite.

　　Spare ribs provide high-quality protein and fat necessary for human physiological activities. However, pork rib soup has a high fat content and is not suitable for Hyperlipidemia , Patients with high blood pressure should eat it.

　　If you add a few pieces of sweet corn when stewing the ribs, it can reduce the greasiness.

　　In addition, corn is coronary heart disease , atherosclerosis, hyperlipidemia and hypertension, etc., all have certain preventive and therapeutic effects.

　　Spare ribs soup + winter melon

　　Adding winter melon to pork rib soup can relieve greasiness.

　　Winter melon is cool in nature and sweet in taste. It can reduce heat and detoxification, diuresis and swelling, quench thirst and relieve irritability. It is good for phlegm accumulation, acne swelling and pain, incessant thirst, irritability, hemorrhoids and bloody stools, beriberi It has certain therapeutic effects on edema, difficulty in urination, and refractory summer heat. In addition, winter melon also has certain therapeutic effects on hyperlipidemia.

　　Lao duck soup + yam

　　Duck is cooler in nature and has the functions of nourishing the yang of the five internal organs, clearing away the heat due to deficiency and fatigue, nourishing blood and promoting water circulation, nourishing the stomach and promoting fluid production. It has certain effects on spleen and stomach problems and loss of appetite.

　　Yams contain amylase, polyphenol oxidase and other substances, which are beneficial to the digestion and absorption functions of the spleen and stomach. It is a medicinal and food product that can only tonify the spleen and stomach. It can be eaten regardless of spleen yang deficiency or stomach yin deficiency. In addition, yam contains saponins and mucus, which have lubricating and moisturizing effects. Therefore, it can benefit lung qi, nourish lung yin, and treat chronic cough caused by lung deficiency, phlegm, and cough.

　　Adding yam to Laoya soup can double the effect of Laoya soup in strengthening the spleen and appetizing.

　　Almond soup + figs

　　Almonds can relieve coughs and asthma, moisturize the intestines and relieve constipation； It can also treat lung diseases, cough wait disease。

　　Figs contain malic acid, citric acid, lipase, protease, hydrolase, etc., which can help the human body digest food and promote appetite. Because they contain a variety of lipids, they have a laxative effect. In addition, figs can fight inflammation, reduce swelling, and treat sore throat.

　　Adding figs to almond soup can double the effectiveness of almonds in moisturizing the lungs.

　　Chicken soup + barley

　　Coix is ​​cold in nature and has the effects of strengthening the spleen and expelling dampness, clearing heat and draining pus, removing paralysis, and diuresis. However, the climate in winter is cold, so it is not suitable to eat barley alone. However, it is a good choice to make soup with chicken, which has a warming and tonic effect. It has a unique effect on strengthening the spleen and tonifying deficiency.

　　Mutton soup + barley

　　Mutton is a warm food. Regular consumption of mutton can help the body secrete digestive enzymes, protect the stomach wall and gastric mucosa, and improve the digestive function of our stomach.

　　Barley can not only strengthen the spleen and qi, but also help digestion. Adding mutton soup can double the effect of mutton soup on spleen and appetizing, which is quite beneficial to those with weak spleen and stomach.

　　Black-bone chicken soup + deer antler

　　Eating black-bone chicken can improve physiological functions, delay aging, strengthen muscles and bones, nourish liver and kidneys, nourish blood and essence, and strengthen the spleen and stomach. For the prevention and treatment of osteoporosis, rickets, and iron deficiency in women anemia Diseases, etc. have obvious effects.

　　Deer antler can warm the palace, nourish the kidneys, and nourish the essence and blood.

　　Adding velvet antler to the black-bone chicken soup is good for palace cold and Kidney deficiency It has a certain therapeutic effect on spermatozoa.

　　Pigeon soup + Gastrodia elata

　　As the saying goes, one pigeon is worth nine chickens. The nutritional value of pigeons is very high. It has the effects of nourishing the kidneys and replenishing qi, dispelling wind and detoxifying.

　　Gastrodia elata is neutral in nature and sweet in taste. It has the functions of dispelling wind and spasm, relieving pain and refreshing the mind, replenishing qi and nourishing the liver, and lowering blood pressure.

　　Adding gastrodia elata to pigeon soup has the effects of nourishing the liver and kidneys, strengthening the stomach, strengthening the spleen, nourishing qi and lungs, nourishing the brain, nourishing the kidneys and strengthening essence. It can treat weakness after illness, impotence and premature ejaculation, diabetes, blood deficiency in women, irregular menstruation and amenorrhea.

　　If you want to drink soup to maintain a healthy body, you must pay attention to science in the details of making soup and follow the "seven essentials".

　　Select materials carefully

　　Selecting ingredients is the key to making a good soup. To make a good soup, you must choose fresh animal raw materials with sufficient flavor, little odor, less blood stains, such as chicken, duck, lean pork, pork knuckle, pork bone, ham, salted duck, fish, etc. This type of food is rich in protein, succinic acid, amino acids, peptides, nucleotides, etc. They are also the main source of the umami flavor of the soup.

　　Food should be fresh

　　That is to say, raw materials with sufficient freshness and no fishy smell are selected. Freshness is not the "freshness" that has always been emphasized in "eat fresh meat, kill fish and eat it". Fresh in modern terms refers to 3 to 5 hours after the death of fish, livestock and poultry. At this time, various enzymes in fish or poultry decompose proteins, fats, etc. into amino acids, fatty acids and other substances that are easily absorbed by the human body. They are not only the most nutritious, but also have the best taste.

　　Choose good cooking utensils

　　The best effect is to use an aged earthen pot to cook fresh soup. Crock pots are fired at high temperatures and have the characteristics of breathability, strong adsorption, uniform heat transfer, and slow heat dissipation. When making soup, the earthen pot can transfer external heat energy to the raw materials inside in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration is maintained, the more the aromatic ingredients will overflow, the more mellow the taste of the soup, and the crispier the texture of the raw materials.

　　The heat should be appropriate

　　The key to making soup is: bring to a boil over high heat and simmer slowly over low heat. In this way, the protein extracts and other aromatic substances in the food can be dissolved as much as possible, making the soup more delicious. Only slow fire can dissolve more nutrients, and the soup will be clear in color and rich in taste.

　　Water distribution should be reasonable

　　Water is not only the solvent for delicious food, but also the medium for food heat transfer. Changes in water temperature and dosage have a direct impact on the nutrition and flavor of the soup. The water consumption is generally three times the weight of the main food for making soup, and the food and cold water must be heated together.

　　It is not advisable to use hot water when making soup. If you pour hot water or boiling water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperature, and the outer protein will solidify immediately, so that the inner protein cannot be fully dissolved into the soup. In addition, if cold water is added to the pot in the middle of making the soup, the protein will not be fully dissolved into the soup, and the taste of the soup will be affected, not delicious enough, and the color of the soup will not be clear enough.

　　Matching should be appropriate

　　Some foods have a fixed matching pattern, and nutrients have complementary effects, which is the "golden combination" on the table. The most worth mentioning is the kelp stew soup. The nutrition of the acidic food pork and the alkaline food kelp perfectly complement each other. This is the "longevity food" of Okinawa, Japan's longevity area. In order to make the soup taste more pure, it is generally not advisable to use too many types of animal foods to boil it together.

　　Be careful in operation

　　It is not advisable to add salt first when making soup, because salt has an osmotic effect, which will cause the water in the raw materials to drain out, the protein to solidify, and the umami flavor will be insufficient. When making soup, keep the temperature at 85 to 100 degrees Celsius for a long time. If you add vegetables to the soup, you should eat them as you go to avoid destroying the vitamin C. You can add an appropriate amount of MSG, sesame oil, pepper, ginger, onion, garlic and other condiments into the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.