Winter is a great season for nourishment. Nowadays, there are many methods for dietary therapy, but no matter the cuisine or cooking technique, "soup" is almost indispensable. It could be said that "soup" and "dietary therapy" have become almost synonymous. In fact, the ancients wisely said, "It is better to have a meal without meat than to have a meal without soup."
"Soup" holds a unique position in modern diets, whether in Chinese or Western cuisine, whether for a feast or a simple meal. Soup is a favorite on the dining table in many countries, each with its own "famous soup," such as Russian Borscht, American Beef Curry Soup, and Japanese Miso Soup. In China, there are different customs of drinking soup in various regions and seasons, such as Old Duck Soup, Soy Rib Soup, and Shepherd's Purse Tofu Soup. The love for, enjoyment of, and appreciation of soup has become a trend, especially after a busy day at work, coming home to a bowl of savory, nutritious soup brings a special warmth. Both Chinese and Western cuisines compete with a variety of soups to win favor.
In Chinese culinary culture, soups can be categorized as boiled soups, simmered soups, and double-boiled soups. Boiled soup involves bringing water to a boil, adding ingredients like vegetables and meat, bringing it back to a boil, and then seasoning it for consumption. Simmered soup requires slow cooking for two to three hours. The water is brought to a boil first, then the ingredients are added. The meat is added whole, simmered for two hours, then removed, cut into large pieces, and returned to the soup to simmer for another hour. Double-boiled soup is made by placing ingredients in a special pot and steaming it in a larger pot of water. The smaller pot must be covered and sealed with gauze to prevent the loss of steam during the process. Ginger and red dates are also added to the soup for flavor and nutritional value.
Western cuisine also has a soup culture, which is simply divided into clear soups and thick soups. Common Western clear soups, such as consommé, are made by using a broth base made from beef bones and adding ingredients, often with egg whites to achieve a clear, transparent effect. As for thick soups, there are varieties like cream soups, vegetable soups, and pureed soups. When preparing soups, the selection and combination of ingredients must be reasonable.
There are many considerations when cooking soup. The most important is the proper selection of ingredients, which is the key to making a good soup. The common ingredients for making soup are generally animal-based, including chicken, duck, lean pork, pork bones, and fish. Regardless of the ingredient, freshness is the primary requirement. This is because 3 to 5 hours after an animal is slaughtered, its enzymes break down proteins and fats into amino acids and fatty acids that are easily absorbed by the human body. At this point, the soup is not only the most nutritious but also has the best flavor.
When cooking soup, the choice of cookware is also important. An old clay pot yields the best results. It transfers external heat to the ingredients evenly and persistently. The relatively stable ambient temperature facilitates the mutual penetration of water molecules and the food. The longer this penetration lasts, the more the savory components are released, and the richer and more mellow the soup's flavor becomes.
In addition, the ratio of ingredients to water and the combination of different ingredients are very important. Water is both a solvent for savory foods and a medium for heat transfer. Changes in water temperature and the amount used directly affect the soup's flavor. Many foods have established pairing patterns that allow nutrients to complement each other.
Finally, the order in which seasonings are added should be emphasized. First, salt should not be added too early during the cooking process, as its osmotic effect will draw moisture out of the ingredients, causing proteins to coagulate and resulting in a lack of umami. Second, seasonings like MSG, sesame oil, pepper, ginger, scallions, and garlic can be added to the soup in moderation, but their quantity should be controlled to avoid overpowering the soup's original flavor. Third, excessive use of soy sauce should be avoided, as it can make the soup taste sour and darken its color to a murky black.
There is also much to learn about drinking soup scientifically and avoiding common mistakes. Mastering the proper methods of drinking soup is essential for achieving the goal of strengthening the body. Some habits people have when drinking soup are actually misconceptions. For example, drinking soup that is too hot is very harmful. The mucous membranes of the human mouth, esophagus, and stomach can only withstand temperatures up to 60°C. Exceeding this temperature can cause burns to the mucous membranes. Although the body can repair these burns, repeated injury can easily lead to malignant changes in the upper digestive tract mucosa. Studies have shown that people who frequently consume very hot food have a high incidence of esophageal cancer.
Drinking soup after a meal is also an unhealthy practice. The soup consumed at the end will dilute the chyme, which has already been well mixed with digestive juices, thus affecting the digestion and absorption of food. If you drink a few sips of soup before a meal, it lubricates the mouth and esophagus, reducing the irritation from dry, hard foods on the digestive tract mucosa and stimulating the secretion of digestive glands, which has an appetizing effect.
The habit of eating rice soaked in soup is also entirely without benefits and can even be harmful, leading to a decline in digestive function and even causing stomach problems. When rice and soup are eaten together, the food is not sufficiently chewed in the mouth before entering the stomach. The taste buds on the tongue are not adequately stimulated, and the digestive juices produced by the stomach and pancreas are insufficient and are further diluted by the soup. As a result, the food consumed is difficult to absorb properly.