Pictures of Chinese medicine soup

Chinese herbal decoction is a traditional preparation of Chinese medicinal materials, which has the advantages of rapid effect and simple preparation. The quality of medicine is directly related to the clinical treatment effect. In addition to paying attention to the decoction time, degree of maturity, amount of water required, special decoction method, warm or cold serving, dietary taboos, etc., you should also pay attention to the following issues. Let's take a look at what to pay attention to when making soup with Chinese medicinal materials.

What should you pay attention to when cooking soup with Chinese medicinal materials?

First, add less water.

Water is the most important ingredient for making soup. It is both a heat conductor and a solvent for ingredients. The first mistake that people often make when making soup is not adding enough water, which results in adding water halfway and affecting the taste of the soup. Generally speaking, the amount of water added when making soup should be at least 3 times the net weight of the food. If you really need to add water halfway, it is better to use boiling water instead of cold water, as this will have the least effect on the taste of the soup.

Second, cook it for a long time.

Some people are always worried that the soup will not taste good if it is not cooked for too short a time. In fact, if you are making bone soup, half an hour to an hour is the best time, which can ensure both the taste and the nutrition. Cooking for too long will increase the amount of uric acid in the soup, thereby increasing the risk of gout, and the nutrients in the food will gradually flow out. If it is stewing bone soup or pig's trotter soup, the time can be appropriately extended, but it should not exceed 3 hours.

Third, add “ingredients” privately.

Many people hope to nourish their body by drinking porridge, so they add some Chinese herbal medicine when making soup. However, different Chinese herbal medicines have different properties. Before making soup, it is necessary to clear the cold, hot, warm and cool properties of the Chinese herbal medicines. For example, Korean ginseng is florid, wild ginseng, Chuanxiong, and Codonopsis are warm, and wolfberry is warm. In addition, you should choose Chinese herbal medicine according to your health condition. For example, people with excessive coldness in the body should choose warm Chinese herbal medicines such as Chuanxiong and Codonopsis, but people with hot constitution may get angry after eating them. Therefore, if you want to add Chinese herbal medicine when making soup, it is best to do so according to your physical condition.

Fourth, add salt early.

Salt is one of the most important seasonings when making soup. Some people think that adding salt as early as possible can allow the salt to completely "melt" into the food and soup, thereby improving the taste of the soup. This is actually a misunderstanding. Adding salt too early will cause the protein in the meat to coagulate, making it difficult to dissolve, and will also make the soup darker and less concentrated. Adding salt later will not affect the taste of the soup, but will help the meat remain tender. Therefore, it is best to add salt just before serving.

Fifth, the soup boils.

When making soup, you should first boil the soup over high heat, and then simmer the soup over low heat. Fire will cause the moisture in the meat to flow out too quickly, making it taste worse. It is best to control the doneness until the soup is slightly boiled.