How to make soup from shells: analysis of hot topics and hot content on the Internet in the past 10 days
Recently, the topic of "how to make soup with shells" has sparked heated discussions on multiple social platforms and food forums. This article will combine hot topics and hot content in the past 10 days to provide you with a detailed analysis of the methods of making soup with shells, nutritional value and related precautions, and attach structured data for reference.
1. Overview of hot topics across the Internet
In the past 10 days, the discussion on "making soup with shells" has mainly focused on the following aspects: selection of shell types, steps for making soup, nutritional value and dietary taboos. Below is summary data on related topics:
| Topic classification | Discussion popularity (index) | Main platform |
|---|---|---|
| Shell type selection | 8500 | Weibo, Xiaohongshu |
| Soup making steps | 9200 | Douyin, Bilibili |
| nutritional value | 7800 | Zhihu, WeChat public accounts |
| Contraindications | 6500 | Baidu Tieba, Douban |
2. Detailed steps for making soup with shells
According to popular discussions, the steps of making soup with shells can be divided into the following key links:
1.Shell selection and handling: It is recommended to choose fresh scallops, mussels or scallops to ensure that the shells are intact and have no peculiar smell. After purchase, you need to soak it in clean water for 2-3 hours, and add a little salt or cooking oil to help spit out sand.
2.Basic steps for making soup:
- Put the cleaned shells into cold water, add ginger slices and cooking wine to remove the fishy smell.
- Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes, skimming off any foam.
- You can add tofu, radish, kelp and other ingredients according to your personal taste.
3.Seasoning and serving: After the soup is cooked, add a little salt and pepper to taste, and sprinkle with chopped green onion or coriander.
3. Nutritional value of shell soup
Shellfish are rich in protein, trace elements and minerals, especially zinc and selenium. The following is a comparison of the nutritional contents of common shells:
| shell types | Protein (per 100g) | Zinc content (mg) | Selenium content (μg) |
|---|---|---|---|
| Sixty | 10.8g | 2.3 | 35.2 |
| Qingkou | 11.5g | 3.5 | 42.1 |
| scallops | 12.8g | 4.1 | 48.6 |
4. Food taboos and precautions
1.People with allergies should eat with caution: Some people may be allergic to shellfish, so it is recommended to try a small amount for the first time.
2.Avoid eating with cold foods: Shells are cold in nature and should not be eaten at the same time as watermelon, pears and other cold foods.
3.Gout patients should limit their consumption: The purine content in shells is high, and gout patients should control their intake.
5. Creative ways to eat that are hotly discussed by netizens
In addition to the traditional method of making clear soup, netizens also shared a variety of innovative methods:
-Coconut Shell Soup: Add coconut milk and lemongrass for a Southeast Asian flavor.
-Tomato and shell soup: Use tomatoes and onions to make a sweet and sour soup base, perfect for summer appetizers.
-Spicy shell soup: Add bean paste and chili, suitable for people who like strong flavors.
Conclusion
Shell soup is not only a delicious dish, but also a nutritious and healthy choice. Through the structured data and analysis of this article, I hope it can help you better master the skills of making soup with shells and enjoy the deliciousness and nutrition of seafood. Remember to adjust the recipe according to your personal constitution and taste, so that every bowl of soup is full of the taste of home.
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