How to cut Huaishan for soup
As a nutritious ingredient, yam is often used in soups and has the effects of strengthening the spleen and stomach, nourishing yin and nourishing the kidneys. However, Huaishan has special mucilage and texture. If it is cut improperly, it will not only affect the taste, but may also destroy its nutritional value. This article will combine the hot topics and hot content on the Internet in the past 10 days, introduce the cutting method of Huaishan in detail, and provide relevant data for reference.
1. Common methods of Huaishan cutting
Huaishan can be cut in a variety of ways, and the choice depends on cooking needs and taste preferences. Here are a few common cutting methods:
| Cutting method | Applicable scenarios | Advantages | Disadvantages |
|---|---|---|---|
| cutting block | Soups and stews | Evenly heated and soft in texture | There is a lot of mucus and needs to be dealt with in time |
| flakes | Stir-fried and cold | Easy to ripen, quick to taste | Easily oxidized and discolored |
| long strip | Hot pot, shabu-shabu | Beautiful and convenient to eat | Cutting takes longer |
| Ding shape | Fried rice, stew | Uniform size, easy to mix with other ingredients | Mucus tends to stick |
2. Precautions for Huaishan cutting
When cutting yam, you need to pay attention to the following points to ensure operational safety and food quality:
1.Wear gloves: Huaishan mucus contains saponin, which may cause itching or allergic reactions in direct contact with the skin.
2.Anti-oxidation: Cut yam is easy to oxidize and turn black, so it can be soaked in light salt water or lemon water.
3.Tool selection: Use a sharp knife to avoid excessive mucus leakage due to repeated cutting.
4.Cleaning Tips: Rinse the surface sediment with clean water before cutting, but avoid soaking for a long time to avoid nutrient loss.
3. Summary of popular Huaishan cutting techniques on the Internet
Through the analysis of popular content on the Internet in the past 10 days, the following are the Huaishan cutting techniques recommended by netizens:
| Platform | Hot Tips | Number of likes/collections |
|---|---|---|
| Douyin | "Steam first and then cut method": steam the yam for 5 minutes before cutting to reduce mucus | 123,000 |
| little red book | "Freezing method": Huaishan is frozen for 10 minutes and then cut, the mucus is significantly reduced | 87,000 |
| "Vinegar water soaking method": wipe the knife with vinegar water when cutting to prevent mucus from adhering | 54,000 | |
| Station B | "Bevel cutting method": Cut Huaishan at an angle of 45 degrees to increase the heating area | 61,000 |
4. Cutting suggestions for Huaishan soup
If the purpose of making soup is to make soup, special attention should be paid to the following points when cutting Huaishan:
1.medium size: It is recommended to cut it into 3-5 cm hob pieces to avoid being too small and easy to cook, and too large to be tasty.
2.Peeling thickness: When peeling, leave about 2 mm of fleshy layer to avoid loss of nutrients.
3.Timing of cooking: Cook together with other root ingredients to ensure consistent taste.
4.Recommended combinations: Often paired with pork ribs, wolfberry, and red dates to enhance the nourishing effect.
5. Comparison of nutritional data of Huaishan Mountain
The effects of different cutting methods on yam nutrition retention are as follows (per 100 grams of edible part):
| Cutting method | Starch retention rate | mucus protein retention | Vitamin C loss rate |
|---|---|---|---|
| cutting block | 92% | 85% | 15% |
| flakes | 88% | 78% | 22% |
| long strip | 90% | 82% | 18% |
It can be seen from the above analysis thatHob block cutting methodIt is most suitable for making soup and can retain the nutrients of Huaishan to the greatest extent. It is recommended to mix with a small amount of cooking oil before cooking to further reduce mucus leakage and improve the taste of the soup.
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