What kind of soup do women make when making soup in summer?

　　No matter what season it is, we all like to drink soup. Drinking soup is a kind of enjoyment and can also supplement a variety of nutrients. But making a delicious soup is not an easy task. What should you pay attention to when making soup? Here is a list of some common mistakes made when making soup.

　　First, add less water

　　Water is the key to making soup. It is both a heat transfer medium and a solvent for food. The first mistake people tend to make when making soup is not adding enough water, which results in adding water midway, which affects the flavor of the soup. Generally speaking, the amount of water added when making soup should be at least 3 times the weight of the ingredients. If you really need to add water halfway, it is best to use hot water instead of cold water. This will have the least impact on the flavor of the soup.

　　Second, boil it for too long

　　Some people are always afraid that the soup will not taste good if it is simmered for too short a time. In fact, if you are making broth, the optimal time is half an hour to an hour, so as to ensure both taste and nutrition. If the time is too long, the purine content in the soup will increase, thereby increasing the risk of gout. At the same time, the nutrients in the food will also slowly be lost. If it is stewing bone soup or pig's trotters soup, the time can be extended appropriately, but it should not exceed 3 hours.

　　Third, adding random “materials””

　　Many people hope to supplement their health by drinking soup, so they add some Chinese medicinal materials when making soup. However, different Chinese medicinal materials have different characteristics. Before making soup, you must be familiar with the cold, hot, warm, cool and other properties of Chinese medicine. For example, American ginseng is slightly cool in nature, ginseng, angelica root, and Codonopsis pilosula are warm in nature, and wolfberry is neutral in nature. In addition, Chinese medicinal materials should be selected according to personal physical conditions. For example, people with excessive coldness should choose Chinese herbal medicines with a warm nature such as Angelica sinensis and Codonopsis pilosula. However, people with a hot body constitution may get angry after eating them. Therefore, if you want to add Chinese medicinal materials when making soup, it is best to do it according to your own constitution.

　　Fourth, add salt early

　　Salt is one of the most important seasonings when making soup. Some people think that adding salt early can completely "melt" the salt into the ingredients and soup and improve the taste of the soup. This is actually a misunderstanding. Because adding salt too early will coagulate the protein in the meat and make it difficult to dissolve. It will also make the soup dark and insufficiently concentrated. Adding salt later will not affect the taste of the soup, but can also keep the meat fresh and tender. So it’s best to add salt when it’s almost out of the pot.

　　Fifth, the soup is boiling

　　When making soup, you should first bring the soup to a boil over high heat, then reduce to a simmer. Because the fire will cause the water in the meat to lose too quickly, causing its taste to deteriorate. It is better to control the heat so that the soup boils slightly.

　　Sixth, miscellaneous seasonings

　　“Adding more seasonings to enhance the flavor is also a big misunderstanding in soup making. Too much and too many condiments may cause odors, which will affect the original flavor of the soup and the original taste of the meat. Generally speaking, a kind of meat is perfect when combined with 2 to 4 kinds of seasonings. For example, when making chicken soup, you only need to add ginger slices, bay leaves and Sichuan peppercorns.

　　female What kind of soup is good to drink in summer?

　　1. Red bean soup

　　Red beans have the effect of promoting water, which is especially helpful for women to lose weight and have the effect of thinning legs. The method is also very simple. Soak the red beans for 2 hours and then boil for half an hour.

　　2. Kelp and mung bean soup

　　Mung beans contain a large amount of amino acids required by the human body, and kelp contains iodine and has the effect of losing weight. When making soup, soak the dried kelp in advance. Fresh kelp does not need to be soaked. Soak the mung beans for 2 hours, then boil the mung beans for half an hour. After cooking, add the kelp and boil. You can also add sago for a better taste.

　　3. Spare ribs and winter melon soup

　　200 grams of winter melon, 500 grams of pork ribs, leave the skin on the winter melon, blanch the pork ribs to remove the blood foam, then put it in a pressure cooker and cook for 20 minutes. After cooking, add the winter melon and cook for another 5 minutes.