Why does it take so long to make soup? Does it taste better the longer it lasts?

That's not true. Boil soup 1. 5 ~ 2 hours. Experts believe that the cooking time should not be too long, and the time should be 1. 5 ~ 2 hours, can best retain nutrition. Cook with high fire first, then with low fire. Rich ingredients are put into the soup, which is balanced in nutrition and beneficial to digestion and absorption. But cooking soup for a long time will lead to the loss of protein, fat and other nutrients in food. Therefore, it is suggested that soup should be eaten with meat, because it is impossible for protein in food to "boil" out and dissolve in soup. The boiling time of medicinal materials should not exceed one hour. In addition to meat, Chinese herbal medicines in soup are also one of its characteristics. Meat can't be cooked for a long time, so what about the auxiliary Chinese herbal medicine? Experts believe that according to the decoction time of traditional Chinese medicine, it is enough for Astragalus membranaceus and Codonopsis pilosula to be decocted with slow fire for 40 ~ 0 minutes. If the time is too long, the effective components of medicinal materials will be destroyed in the solution. Nine things to pay attention to when cooking soup: First, choose the right ingredients, which is the key to making fresh soup. The raw materials for soup are usually animal raw materials, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck, fish and so on. Pay attention to the requirements of full flavor, small smell and less blood stains when buying. This kind of food is rich in protein and nucleotides, and the water-soluble nitrogen-containing extract from poultry meat is the main source of soup flavor. Second, the food should be fresh, not the traditional "meat is eaten and killed, fish is eaten and jumped" freshness. Fresh now refers to three to five hours after the slaughter of fish, livestock and poultry. At this time, various enzymes in fish, livestock or poultry meat decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and the taste is also the best. Third, the cooker should choose fresh soup, and the best effect is to simmer in an old crock. A crock is clay made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay, and fired at high temperature. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer heat from the outside to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients are dissolved, the fresher the taste of the soup, and the crisper the texture of the food. Fourth, the heat should be simmered on a small fire. The key to the heat of soup is to open the fire and slow it down. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol. 5. Water distribution should be reasonable. Water is not only a solvent for delicious food, but also a medium for heat transfer. The change of water temperature and the amount of porcelain have direct influence on the flavor of soup. The water consumption is generally three times the weight of the main course of the stew. At the same time, the food should be heated with cold water, that is, don't simmer the soup directly with boiling water, and don't add cold water halfway, so that the nutrients of the food can overflow slowly, and finally the soup color can be clear. The ground and collocation should be suitable for many foods, so that the nutrition is complementary, that is, the golden collocation on the table. For example, kelp stew, acidic food meat and alkaline food kelp have a combined effect, which is very popular in longevity food, a Japanese longevity area. In order to make the soup taste pure, it is generally not necessary to simmer with various animal foods. Pay attention to the order of seasoning materials, and pay special attention not to put salt first when cooking soup. Because salt can drain the water from the raw materials, protein will solidify, and the umami flavor is insufficient. Usually, the temperature of 0℃ ~ 0℃ on land is easy to cause some vitamins to be destroyed, while cooking soup keeps the food temperature at 5℃ ~ 100℃ for a long time. Therefore, vegetables should be added to the soup to reduce the damage of vitamin C, and seasonings such as monosodium glutamate, sesame oil, pepper, ginger, onion and garlic should be added to the soup to make it unique, but the dosage should not be too much, so as not to affect the original taste of the soup. Pay attention to "drinking soup before meals is slim and healthy" when drawing and drinking soup; "The more you drink soup, the fatter you get", which makes sense. Drinking soup before eating is equivalent to adding lubricant to the gastrointestinal tract. Drinking soup from time to time in the middle helps to dilute and stir food, which is beneficial to the absorption and digestion of food in the gastrointestinal tract. At the same time, drinking soup before eating can partially fill the stomach, which can reduce the intake of staple food and avoid excessive energy intake. And eating soup after meals is easy to cause overnutrition. Yes, you should add China water, which is the key to making soup. It was found that when raw materials and water were cooked in different proportions (such as 1 ∶ 1 ∶1.5 and 1 ∶ 2, respectively), the color, aroma and taste of soup were quite different, with1∶ 2. The nutritional components of the soup were determined, and the content of ammonia nitrogen (which can represent amino acids) in the soup was also the highest, even higher than when water was used less. This is because too little water is added, and the raw materials cannot be completely immersed, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. However, when the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest. 9. The longer the soup is cooked, the less nutrition it has. For a long time, people thought that "the longer the soup is cooked, the more nutritious it is". In this regard, the Institute of Nutrition and Health Food of Tongji University School of Medicine conducted an experimental study. They chose hooves, grass chickens and old ducks. The results showed that after heating 1 hour, the protein and fat content of hoof increased obviously, and then decreased gradually. Protein and fat content of grass chicken increased gradually after heating for 0.5 hour, and reached the maximum after heating for 1.5 hour in protein and 0.5 hour in fat. The protein content of duck meat remained basically unchanged after heating for one hour, and the fat content rose to the highest value after heating for four or five minutes. Cooking soup for a long time did not improve the nutrition of these three soups as expected. Especially for grass chicken pot and old duck pot, the longer the soup is cooked, the lower the protein content.