As the saying goes, "For the people, food is their heaven; and in food, soup comes first." In the cold winter, simmering a pot of soup is both nutritious and warming. So, how can you make your soup even more delicious?
1. Choose fresh ingredients
When purchasing ingredients for soup, such as chicken, duck, lean pork, pork knuckles, pork bones, ham, cured duck, or fish, be sure they are fresh, have little to no strange odor, and have minimal blood.
2. Soak in cold water before blanching
When making meat-based soups, you should first soak the ingredients in cold water and then blanch them. This means placing the meat in a pot of cold water, bringing it to a boil, and then parboiling it briefly. This method can effectively reduce the purine content. While the soup dissolves amino acids and soluble vitamins from the ingredients, it also dissolves fats, cholesterol, and purines. This is especially true for "slow-simmered soups" that have been cooked for a long time, which have an even higher purine content. Drinking such soup in large quantities over a long period can easily lead to high uric acid levels and even gout.
3. Use an appropriate amount of water
When making soup, the water should be enough to just cover the ingredients. Controlling the heat is key. Once it comes to a boil, reduce the heat to a gentle simmer. However, do not simmer for too long. For most soups, 1-2 hours is ideal. For soups that are primarily vegetable-based, it's even more important not to cook them for too long. Add salt just before serving; the soup should be lightly seasoned. Adding salt too early can affect the soup's flavor.