Learn 800 Soup Recipes with Me

Author: Wen Jun
Publisher:
Publish Date: 2004-05-01
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Start with soup before eating for a slim and healthy lifestyle. Russian and borscht, Italian meat soup with green peas and pasta as accompaniments, Spanish cold soups, British and Indian curry soups, etc., are deeply loved by people and have formed local cultural images. No wonder the French say, "Soups are indispensable at the table. No matter how many dishes there are, without soup, it's like having no host at the table."
A few tips on making soup
Most northerners believe that soup should be seasoned with ingredients like scallions, ginger, Sichuan peppercorns, star anise, MSG, and cooking wine. In fact, based on the experience of Cantonese soup-making, soup is all about the original flavor, and these seasonings are unnecessary. If needed, a slice of ginger is sufficient. Salt should be added last because salt causes protein to coagulate, hindering the diffusion of flavor components. The main nutrients in soup are amino acids. Overheating for too long can produce new substances, destroying the nutrients instead. Generally, fish soup should be simmered for about 1 hour, while chicken soup and pork rib soup should be simmered for about 3 hours. After the soup is cooked, turn off the heat and let it cool. The oil will float on the surface or solidify. Skim it off with a spoon, then reheat the soup to avoid it being too greasy.
Most people should drink some soup before meals to stimulate gastric juice secretion and aid digestion. However, those with superficial gastritis should drink it after meals to avoid worsening symptoms.