Health-care soup and cooking method thereof

Abstract

The invention belongs to the cooking field of soup, and particularly relates to shrimp soup and a cooking field thereof. The health-care soup is prepared from the following components in parts by weight: 20 to 40 parts of shrimp, 20 to 30 parts of streaky pork, 20 to 30 parts of beef, 30 to 50 parts of tofu, 1 to 2 parts of eggs, 5 to 10 parts of ginger, 10 to 15 parts of scallions, 20 to 30 parts of salt, 30 to 50 parts of sweet potato powder, 20 to 30 parts of vegetable oil, 5 to 10 parts of dark soy sauce, 30 to 35 parts of chicken powder, 2 to 5 parts of Chinese rice wine, 5 to 10 parts of peanuts, and hot water. According to the health-care soup, the weaknesses of existing instant soup, such as single raw materials, low nutrition and poor taste, can be overcome, and the weaknesses of double-boiled soup, such as complicated raw materials, high fat content and long cooking time, also can be overcome. According to a cooking method of the health-care soup, the raw material contains the shrimp, the shrimp is rich in nutrients and contains a great quantity of trace elements such as phosphorus, zinc, calcium and iron and also contains a great amount of amino acid, and the shrimp is warm in nature and suitable for all people.

Description

technical field [0001] The invention belongs to the cooking field of soup, and more specifically relates to a shrimp soup and the cooking field thereof. Background technique [0002] In the prior art, soup is divided into instant soup and broth. Instant soup is quick to make, but has poor nutritional value and taste. Mostly appear in restaurants, etc., and although the existing broth is rich in nutrition, it also has high fat content, which is not conducive to health care, and eating more will cause nutritional imbalance, and it is very easy to cause obesity. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide an edible soup that is cooked quickly, has high nutritional value, good taste and health care function. [0004] In order to solve the above-mentioned technical problems, the invention provides a kind of health-care soup, and the health-care soup is prepared by weight according to the following components, ...

AI Technical Summary

Problems solved by technology

[0002] In the prior art, soup is divided into instant soup and broth. Instant soup is quick to make, but has poor nutritional value and taste. It mostly appears in restaurants, etc., and although the existing broth is rich in nutrition, it also has high fat content, which is not conducive to healthy consumption. Eating too much will cause nutritional imbalance and easily cause obesity, etc.