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How to match different types of dehydrated vegetables when making vegetable soup?
When making vegetable soup, there are many ways to match different types of dehydrated vegetables, which can be done according to personal taste preferences, nutritional balance, color matching and other principles.
Matching by taste
Light and delicious type: Choose leafy vegetables such as dehydrated cabbage, dehydrated spinach, dehydrated lettuce, and match them with a small amount of dehydrated mushrooms or dehydrated fungus. Leafy vegetables can provide a fresh taste, while mushrooms or fungus can add a delicious flavor, making the overall taste of the soup light and delicious. For example, in spinach, mushroom and egg drop soup, the freshness of spinach and the deliciousness of mushrooms complement each other, and the tenderness of egg drops makes the taste rich and light.
Rich and mellow type: mainly based on root vegetables with relatively strong flavor and mellow taste such as dehydrated carrots and dehydrated potatoes, with dehydrated corn and dehydrated green beans to increase sweetness and freshness, and some dehydrated tomatoes can also be added to increase acidity and richness. For example, the classic borscht is based on carrots and potatoes, with tomatoes, onions, etc., and has a rich and mellow taste.
According to nutritional matching
High vitamin type: Combine dehydrated green peppers and dehydrated broccoli rich in vitamin C with dehydrated carrots and dehydrated pumpkins rich in carotene, and add dehydrated spinach containing multiple vitamins, which can make the soup rich in vitamins and comprehensive in nutrition.
High fiber type: Combine dehydrated celery and dehydrated cabbage rich in dietary fiber with dehydrated apples rich in pectin, and add some beans such as dehydrated red beans and dehydrated mung beans, which can make the soup have a higher dietary fiber content, which helps promote intestinal peristalsis and enhance satiety.
Match by color
Warm tones: orange dehydrated carrots, yellow dehydrated corn, and red dehydrated tomatoes are the main ingredients, which can create a warm and attractive visual effect and increase people's appetite, such as carrot, corn, and tomato soup, which is colorful and nutritious.
Cold tones: green dehydrated spinach and dehydrated broccoli can be matched with white dehydrated cabbage and dehydrated winter melon, giving people a fresh and healthy feeling, such as spinach, broccoli, and winter melon soup, which is refreshing and delicious and suitable for drinking in summer.
Match by ingredient characteristics
Rich taste: soft and glutinous dehydrated potatoes and dehydrated pumpkins are matched with crispy dehydrated green beans, dehydrated bamboo shoots, and smooth dehydrated fungus, so that the soup has multiple levels of soft, crisp, and smooth taste, enriching the experience of drinking soup.
Boiling-resistant and fast-cooking matching type: Dehydrated vegetables that are more resistant to boiling, such as dehydrated mushrooms and dehydrated kelp, can be matched with fast-cooking vegetables such as dehydrated spinach and dehydrated cabbage. First, put the vegetables that are resistant to cooking into the pot and cook for a while, then add the vegetables that are quick to cook. This will ensure that each vegetable can achieve the best taste and state.