The table has a bowl of steaming soup, often makes mouth watering, especially in winter and spring, soup can help people to warm, but also make people's appetite.
The benefits of soup still a lot:
(A) chicken soup anti-cold: chicken soup, especially in the hen soup of special nutrients, can speed up the throat and bronchial mucosa of the blood circulation, enhance mucus secretion, timely removal of respiratory tract virus, cold, bronchitis and other unique control effect.
(B) anti-aging bone soup: bone soup in the special nutrients and collagen can clear the microcirculation. 50 years a 9-year-old 10 years, but the microcirculation of the body from Sheng to decline of the transitional period, the aging speed, drink soup is often bones can also be difficult to achieve the effect of drugs.
(C) of the fish soup anti-asthma: fish soup has a special fatty acids, with anti-inflammatory effect, can prevent respiratory inflammation, and prevent asthma attacks, the most beneficial to children with asthma.
(D) of the anti-pollution vegetable soup: a variety of fresh vegetables contain a large number of alkaline ingredients, and dissolved in soup, drink vegetable soup can make the body's blood was normal weak alkaline state, to prevent blood acidification, and deposition in the cell Contaminants or toxic substances re-dissolved, with the urine excreted.
(E) seaweed soup cold: Kelp contains a lot of iodine, and iodine contribute to the synthesis of thyroid hormones, with heat effects. Because it can speed up the oxidation process of tissue cells to improve the body's basal metabolism, and to speed up the skin's blood flow, it can reduce the sense of cold.
In the soup, the choice of containers is very important
Some people think: cooking pot can pass a hundred pass, this view is wrong. Each pot has its own unique role. Such as: the traditional soup to select the delicate texture of the casserole is better; inferior casserole enamel with a small amount of lead, cooking acidic food things easily dissolved into the food, the body harm: the pottery pot white wall is very easy to use; Do not use casserole soup directly, for the first time with the best first in the bottom of the wiping layer of oil, place a day after the wash and cook a water.Want to save money, save time to pot a delicious taste of soup, you must first understand the types of soup making tools and the correct use of methods.
Casserole (there are special electric casserole and induction cooker dedicated casserole)
Soup with casserole can maintain the original flavor. Casserole can be high temperature, the gas was a long time stew, need a small fire simmer. Casserole soup can make rich, delicious and do not lose the original nutrients, but poor thermal conductivity, easy to crack. The new casserole is best not to use directly, must be after some treatment before reuse.
Jars
The effect of simmering is best when the fresh soup is aged. Jar is not easy to heat the quartz, feldspar, clay and other raw materials into the clay after high temperature firing. Its air permeability, good adsorption, but also has a uniform heat transfer, cooling and other characteristics of slow. Simmer the fresh soup, the jar can be a balanced and lasting external heat transfer to the internal raw materials, like the balance of the ambient temperature is conducive to the mutual penetration of water molecules and food, the mutual penetration of time to maintain the longer, fresh Hong ingredients overflow more simmer out of the soup taste more fresh alcohol, the texture of the food is more simmering Sulan.
Stainless steel soup pot
Stainless steel pots can also be used to cook soups. It is characterized by large capacity, Naizhu, can be used to cook chicken soup, ribs soup and other long-term need to boil the soup, the pot out of the soup is more light, unlike casserole soup with a kind of original taste . Should not use the stainless steel pot to add some Chinese herbal medicine soup, because the medicine contains a lot of alkaloids, heating process and stainless steel chemical reaction, affecting the medicinal effect of soup.
Pressure cooker in the shortest possible time to quickly cook the soup, nutrition, but not destroyed, that the province of fire and energy saving, suitable for cooking a tough texture, not easy to cook soft raw materials. But the pressure cooker into the food should not exceed the pot of the maximum water level line, so as to avoid internal pressure, can not be cooked quickly.
