没事儿煲个汤（Its all right. Boil a soup）.docVIP

没事儿煲个汤（Its all right. Boil a soup） The soup should be light. Dont be greasy or hot. Baotang time: For a long time, people think that the longer the soup, more nutritious soup. Long time heating will destroy the pot type dishes in the vitamin; heating 1 ~ 1.5 hours, can obtain three kinds of soup nutrition value ideal, the proportion of energy consumption and better nutritional value. When soup, before the fire, fire, small fire in order, the degree of heat to boiling soup prevail, if let the boiling broth big roller, protein in the meat will be destroyed. Small fire slow pot, halfway can not open the lid can not add water, because the heated meat cold contraction, protein is not easy to dissolve, soup will lose the original fresh flavor, affecting the taste of soup. The main nutrients in the soup are amino acids, the heating time is too long, will produce new material, nutrition but is destroyed, the general soup burn 1 hours, chicken soup, pork ribs soup pot for about 3 hours is enough. If that soup soup, in the cold water blanking is better, because hot water will make the rapid solidification of protein, is not easy to release the flavor; if that raw taste, in the hot water blanking is good, taste fresh and tender. When soup avoid excessive add onions, ginger, cooking wine and other spices, so as not to affect the soup itself in the original, also avoid premature put salt, because salt will make the meat protein solidification insoluble. Fresh food: Fresh and not the traditional meat to eat fresh fish kill, jump in season. By now refers to fresh, fish, livestock and poultry killed after 3 hours to 5 hours, then all kinds of fish, livestock or poultry enzyme protein and fat decomposition for human body amino acid and fatty acid is easy to absorb, the taste is the best. To boil a pot of good soup, raw materials, medicinal materials, water quality and temperature are crucial. The raw material must be fresh, the best choice for low fat food raw material, lean meat, f