The so-called food culture, drink before and eat later. In our country's 5,000-year history, food culture was only a thousand years old, and soup culture was as long as three thousand years.
Don't drink old fire soup before meal
“I would rather eat without meat and not be able to eat without soup.” There are many such people around us. They think that if they do not eat soup, they can not claim a meal and eat uncomfortably.
Many people believe that drinking soup is a very simple matter. It is not known that only scientifically drinking soup can both absorb nutrients and avoid fat accumulation. In this regard, what do we need to pay attention to?
As the saying goes, “Drinking soup before meals is slim and healthy. After eating a meal, the more you drink, the heavier you are”. Drink a few mouthfuls of soup before meals, which will help to dilute and stir the food and promote digestion and absorption. The most important thing is that the soup before meals can make the food in the stomach close to the stomach, enhance satiety and reduce appetite. Eating soup after dinner can easily lead to excess nutrition and obesity.
How to drink soup before the meal is also very particular about. Old fire soup and soup are actually not suitable for drinking before meals, because of its high oil and salt content, it is unhealthy to drink more. It is best to choose a light vegetable soup, not only refreshing, but will not increase too much calories. People who often feel bloating, heartburn, and acid reflux often have poor digestion and low gastric acid secretion. It is not advisable to drink soup before meals, because it is easy to dilute the gastric juice, which is not conducive to the digestion and absorption of food.
Need special reminders are high blood pressure, high cholesterol, obesity, eating as much as possible outside the soup. In addition to adding salt, restaurants make soups with the same amount of chicken and monosodium glutamate. The sodium content of chicken is about half that of normal salt, and the sodium content of MSG is about one-sixth that of salt. Therefore, those unusually unusual soup sodium content is very high and it is detrimental to health.
East and West health soup
China's civil society has spread various kinds of "therapeutic soup." Such as squid soup through milk, brown sugar, ginger soup to publish cold, mung bean soup cooling summer heat, radish soup Xiaoshi ventilation, white fungus soup Yin and so on. Soup can be said to be "cheap health insurance." Geographically speaking, China's southeast and northwest have different characteristics.
East: Song 嫂 fish 羹. Song Yu fish soup is a famous soup passed down from the Southern Song Dynasty. It is prepared by steaming the main ingredient of squid, peeling the skin, adding ham, mushroom and bamboo shoots, and chicken soup. Among them, carp is rich in nutrients, delicate meat, easily digestible, all ages.
West: Hu spicy soup. Hu spicy soup has a history of over a thousand years. It originated in Henan and spread in Shaanxi. Hu spicy soup is famous for its rich ingredients. Beef balls, cabbage, potatoes and carrots are the necessary ingredients, which meets the diversification requirements of food. Moreover, pepper is added to increase the appetite and stomach hurricane.
South: American ginseng black chicken soup. Cantonese people love to eat soup, but also pay attention to drink old fire soup, old fire soup variety, here to recommend a ginseng black chicken soup. The black-bone chicken is known as “a valuable food and rare bird”. The black-bone chicken is rich in protein, B vitamins, amino acids and trace elements. Its cholesterol and fat content is very low. The ginseng has Qi, stomach, Sheng Jin effect, can replenish the five internal organs, cure spleen and stomach weakness, Wen Jing nourishing.
North: Sauerkraut ribs soup. The weather in the northeast is cold, and drinking soup can help fight the cold. Northeasters love sauerkraut, refreshing sauerkraut soup can greasy, promote digestion. Sauerkraut also contains a large number of lactic acid bacteria that maintain the normal physiological functions of the gastrointestinal tract.
The three world famous soup
Soup is a common hobby in the world. According to the American Recipe Book, there are more than 1,000 kinds of soup in the world. Among them are the names of "the world's three famous soups":
Two hot and cold Russian Borscht. Essential for borscht is beef, tomatoes, beets, salt, sugar, pepper, and lemon juice. The complex practice also adds cabbage, tomatoes, potatoes, celery and onions. After the soup is eaten hot and cold, cold eats sweeter, hot eats more sour, flavors vary.
Appetizing Thai Tom Yum Goong soup. "Winter yin" means hot and sour, "gong" means the meaning of shrimp, and Tom Yum Goong Soup is made of lemon, chili, curry, and citronella. It is served with ingredients such as shrimp and mushrooms. It has appetizers to dampen and soften blood vessels.
Beauty beauty of French cream mushroom soup. Creamy mushroom soup is rich and delicious, and it has the effect of beauty and beauty. It all depends on butter and milk. Keep stirring until it is sticky. Chinese medicine believes that milk has the function of moisturizing the skin, raising heart and lungs, and relieving heat. Mushrooms can enhance immunity against aging.
Ordering preference
vegetable soup
Regardless of whether you have a soup or a soup outside, you have a lot of knowledge.
Many people like small fire soup, one day is a long time, that the nutrition of such food can fully dissolve into the soup. In fact, a moderate increase in soup time does contribute to nutrient release and absorption, but over time it will destroy nutrition.
In general, the soup is mainly made of meat and other foods containing more protein. The main component of protein is amino acid, which is suitable for heating for 1-1.5 hours. If the heating time is too long, the amino acid will be destroyed, nutrition will be reduced, and the dishes will lose their umami taste. The soup that has been simmering for a long time, although it looks very concentrated, actually evaporates in the soup, taking away the essence of nutrition.
There are also some foods and soups need to be shorter. Such as fish soup, the fish is more delicate, as long as the soup is cooked until it is white, and then continue to stew will not only the nutrition will be destroyed, the fish will become older and thicker. Some people also like to put ginseng and other tonic ingredients in the soup. Since the ginseng ginseng contains the ginseng ginseng, the ginseng saponin will decompose for a long time and lose its replenishing value. Therefore, the best time for broth soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait for the soup to be eaten later to reduce vitamin loss.
What needs to be reminded is that there is no need to order precious herbs and ingredients, such as ginseng, shark's fin, and sea cucumbers, etc., when cooking outside. Because these soups have certain health effects, they are not worthy of the name. It is best to choose soup made from fresh ingredients such as vegetables and fish.
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