Winter tonic, never change from soup

"Soup" occupies a unique position in today's diet. Whether it is Chinese or Western food, whether it is good food or light meal, soup is a pet on the table. Many countries also have their own "name soup", such as Russian borscht. , US curry beef soup, Japan's kelp soup ... ... China is in different regions, different seasons have the habit of drinking different soups, such as Laoya Tang, soy bean soup, leek bean curd soup. Soups, soups, and soups are fashionable, especially when you are outside for a busy day. When you come home and have a bowl of soup that tastes delicious and nutritious, it feels particularly warm.

Chinese and Western food, colored soup to contend

The practice of soup can be divided into soup, soup and stew in our restaurant culture. Roll soup is to boil water, add vegetables and other soup, boil it again, add spices to drink. For soup, it takes two or three hours to cook the soup over low heat, and it is the first time to boil the water before cooking the soup. It requires the original meat to wok, cook for 2 hours, then scoop up the meat to cut it into large pieces and put it back. Cook for an hour in the soup. Stew stew is stewed with water. The stew pot should be covered and the yarn paper should be sealed so as to avoid the loss of water vapor during the stewing. It is also necessary to add some ginger and red dates to the soup and increase the nutrition.

Western food also has soup culture and is simply divided into broth and thick soup. The common western style broth is made by using the boiled boiled soup base and ingredients to make the protein clear and transparent. As for the soup, there are cream soup, vegetable soup, Rong Tang and other varieties.

Cooking soups, matching materials should be reasonable

Cooking soup, there are many stress. The most important thing is that the choice of materials is appropriate. This is the key to making good soup. The raw materials of our common soups are generally animal raw materials, including chicken, duck, pork lean, pork bones, fish, etc. No matter which kind of raw materials, we first need to be fresh. Because fish or livestock are killed 3 to 5 hours after they are killed, various enzymes break down proteins and fats into amino acids, fatty acids, and other substances that are easily absorbed by the body. This is not only the most nutritious but also the best.

Cooking soup, but also pay attention to cooking utensils. The best effect is to use ageing jars, which can transfer external heat energy to internal materials in a balanced and long-lasting manner. Relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and foods. The longer the mutual penetration time is maintained, The more fresh ingredients spill over, the more fresh the taste of the soup is.

In addition, the ratio of raw materials and water and the combination of various raw materials are important. Water is both a solvent for delicious foods and a medium for food heat transfer. The changes in water temperature and the amount of water used have a direct impact on the flavor of the soup. Many foods have a fixed collocation pattern that complements nutrients.

Finally, the order of placing flavorings should also be emphasized. First, when the soup is not suitable to put salt, because salt has an osmotic effect, will make the raw material moisture discharge, protein coagulation, lack of flavor. Second, the amount of MSG can be added into the soup, sesame oil, pepper, ginger, onion, garlic and other condiments, but the amount of attention should not be too much, so as not to affect the flavor of the soup. Third, avoid too much soy sauce, so as not to sour taste, darkening color.

Science soup, out of misunderstandings and more

There is also a lot of knowledge about drinking soup, and it is necessary to master the scientific method of drinking soup in order to achieve the purpose of strengthening the body. People have some habits of drinking soup. It is actually a misunderstanding. For example, soups that are too hot are very bad. People's mouths, esophagus, and gastric mucosa can only tolerate temperatures as high as 60°C. Exceeding this temperature can cause mucosal burns. Although the self-repair function of the human body thermometer after scald, but repeated injuries can easily lead to malignant transformation of the upper digestive tract, after investigation showed that the high incidence of esophageal cancer.

Eating soup after meals is also a detrimental to health. Because the soup that is finally consumed will dilute the chyme, which has already been mixed well with the digestive juice, it will inevitably affect the digestion and absorption of the food. If you drink a few mouthfuls of soup before meals and lubricate the mouth and esophagus, you can reduce the unpleasant irritation of the hard food to the digestive tract mucosa and promote the secretion of digestive glands.

Soup bubble rice habits are also harmful and have no benefit, so that will reduce their digestive function, and even lead to stomach problems. The soup was mixed with rice to eat. The food was not chewed in the mouth and entered the stomach with the soup. The taste nerves on the tongue were not fully stimulated. The stomach and pancreas did not produce as much digestive juice and they were also souped. Dilution, eaten food is difficult to get a good absorption.

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