What are some tips for making healthy soup in spring?

　　In fact, making soup is not difficult. It does take a lot of patience and time to make it regularly.

　　Soup selection

　　The so-called soup is a fragrant soup made from fresh, delicious and nutritious animal and plant raw materials. In particular, high-end fresh soup has a great impact on the quality of dishes. If you want to make delicious soup, the selection of soup ingredients is the most important step. Without good ingredients, there will be no delicious fresh soup.

　　1. To make fresh soup, which is often called soup, ingredients with strong umami flavor should be used as raw materials. Fish, meat, bones, vegetables, and fruits can be used as raw materials and ingredients for the soup. At the same time, the meat should be made of female livestock as the main ingredient, coupled with lean pork, ham, duck and other meat raw materials.

　　2. When making fresh soup, it is best to choose low-fat foods to make the soup to prevent you from gaining weight if you drink the soup. If you use fattier meat, skim out the excess oil during the stewing process, such as lean meat, fish, shrimp, peeled chicken and duck, wax gourd, loofah, radish, tomato , kelp, mung bean sprouts, etc. are all good low-fat soups, you can choose from many.

　　Material handling

　　All meat used for making soup needs to be blanched in boiling water in advance to remove the blood and smell. Sometimes the chicken skin needs to be removed, ducks need to remove fat, fish needs to be fried, etc. Basically, when making soup with meat, a few slices of ginger must be added to remove the smell. Some dry goods need to be used in advance. blister Well, some fruits and vegetables need to be washed and cored first, not necessarily peeled. There are also some ingredients that need to be put in cold water, such as tangerine peel, because the soup is usually just for drinking. The soup residue depends on the situation. If it is nutritious, you can eat it. If it is not nutritious, you can just throw it away. The ingredients used for making soup do not need to be cut into very small pieces. Basically, the size is suitable for stirring.

　　Pot under cold water

　　The raw materials for making soup are suitable to be put into the pot with cold water at the same time. In order to ensure the original flavor of the soup, you must add enough water at one time when making the soup. The general ratio is three bowls of water to make one bowl of soup. Do not add water during the soup making process, even if it is heated water. If the raw materials are put into the boiling In the water pot, the protein on the surface of the food solidifies and cannot reach the soup, so the soup has no nutrition. Similarly, salt cannot be added first, so the raw materials must be put into the pot with cold water, then heated to a boil, skim off the floating foam, add some green onion and ginger cooking wine, and then start making the soup. Finally, add some salt.

　　Seasoning for soup

　　When making soup, you can eat the essence of the food after it has been cooked for a long time. In order to taste the natural taste of the ingredients, it is generally not recommended to add salt or other seasonings. If you are not used to the bland taste, you can add a small amount of salt or pepper to taste after the soup is cooked. The particular Laohuo Jing soup should not add MSG. Some soup ingredients themselves have a very special taste. For example, some Chinese medicinal materials have a distinct herbal taste, or the ingredients themselves have a sweet taste. There is no need to add any seasonings, and the soup will already taste very good.

　　The heat of the soup

　　The old hot soup in the restaurant may take more than ten hours to be served. If you make the soup at home, it usually takes three or four hours for the soup with meat, and one or two hours for the simple soup. If the heat is not enough, it will not be ready. The nutrition and taste of the soup are very different. The heat for making soup is divided into high fire, medium fire and low fire. Generally, you need to boil the soup over high fire for at least half an hour or more for several hours, and then switch to medium or low heat to slowly simmer it into soup. Without the high-fire boiling process, there is no way to confiscate and release the ingredients, but if the time is too long, the soup will easily dry out. Use low heat to simmer the soup for the longest time. Work slowly and carefully, and do not rush to keep the soup noodles in the best state of rolling. （99healthy Special article on the website (www.99.com.cn). If you need to reprint, please indicate the source. )