Outsider cooking soup

Author: Zhang Jiawei
Publisher:
Publish Date: 2004-10-01
Features: Soup is one of the oldest delicacies in China. After our ancestors abandoned a raw food diet, they began to cook food over fire. The invention of pottery allowed our ancestors to place meat and wild vegetables in vessels and cook them with water, thus entering the era of civilized dining. Qing Dynasty dramatists called soup "side dishes for rice" because, in addition to its nutritional value, it could make "eating and drinking flow smoothly." Soup has the characteristics of wide ingredient selection, simple preparation, delicious taste, and rich nutrition. At home, if there are only abundant dishes but no soup, it will certainly make people feel greatly disappointed. At banquets, soup can be divided into three parts: before, during, and after the main course. The first course of soup prepares the body for various delicious dishes. It should be light and thin, capable of moisturizing the mouth and esophagus, stimulating the secretion of gastric juice, and enhancing appetite. The second course of soup can also remove the lingering flavors of the previous dishes. As the banquet nears its end, a sour, spicy, and rich soup is served. It can not only satisfy hunger, sober up, but also aid digestion. When preparing soup, the choice of ingredients should consider both taste and nutrition and health. Therefore, this book has added health-related content, describing the effects of soup on the human body for readers to refer to when cooking soup. "Cooking Soup for Beginners" is the sister volume to "Cooking Dishes for Beginners." Compared to cooking dishes, cooking soup is slightly easier. Soup is one of the oldest delicacies in China. After our ancestors abandoned a raw food diet, they began to cook food over fire. The invention of pottery allowed our ancestors to place meat and wild vegetables in vessels and cook them with water, thus entering the era of civilized dining. Qing Dynasty dramatists called soup "side dishes for rice" because, in addition to its nutritional value, it could make "eating and drinking flow smoothly." Soup has the characteristics of wide ingredient selection, simple preparation, delicious taste, and rich nutrition. At home, if there are only abundant dishes but no soup, it will certainly make people feel greatly disappointed. At banquets, soup can be divided into three parts: before, during, and after the main course. The first course of soup prepares the body for various delicious dishes. It should be light and thin, capable of moisturizing the mouth and esophagus, stimulating the secretion of gastric juice, and enhancing appetite. The second course of soup can also remove the lingering flavors of the previous dishes. As the banquet nears its end, a sour, spicy, and rich soup is served. It can not only satisfy hunger, sober up, but also aid digestion. When preparing soup, the choice of ingredients should consider both taste and nutrition and health. Therefore, this book has added health-related content, describing the effects of soup on the human body for readers to refer to when cooking soup. "Cooking Soup for Beginners" is the sister volume to "Cooking Dishes for Beginners." Compared to cooking dishes, cooking soup is slightly easier.