Soup is one of the best ways to nourish the body, as it allows the nutritional and therapeutic properties of the ingredients to be maximized. How can you make your soup more delicious?
Winter Melon and Pork Rib Soup with Coix Seed
1. Choose fresh ingredients.
When purchasing ingredients for soup, such as chicken, duck, lean pork, pork elbow, pork bones, ham, cured duck, or fish, be sure they are fresh, have little to no strange odor, and have minimal bloodstains.
2. Soak in cold water first, then blanch.
When making meat-based soups, you should first soak the meat in cold water and then blanch it. This means placing the meat in a pot of cold water, bringing it to a boil, and parboiling it briefly. This process effectively reduces the purine content. While the soup dissolves the amino acids and soluble vitamins from the ingredients, it also dissolves fats, cholesterol, and purines. This is especially true for "slow-cooked, rich soups" that have been simmered for a long time, which have an even higher purine content. Drinking large quantities of such soup 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 just cover the ingredients. Controlling the heat is key. Once the soup comes to a boil, reduce the heat and let it simmer gently. However, it should not be cooked for too long. Most soups are best when simmered for 1-2 hours, and soups primarily made with vegetables should not be cooked for too long. Add salt just before serving, and use it sparingly to keep the soup light. Adding salt too early can diminish the soup's fresh flavor.
Pondmeat soup