In terms of a healthy diet, regular drinking of soup is very healthy and scientific. It can not only supplement the body's nutrition, but also some dietary soup products can also have the effect of adjuvant treatment for some diseases. So, what exactly is the most scientific way of souping? How can we bring out good soup? Below, we will introduce you to the nine things you need to pay attention to when making soup, so that you can easily make nutritious soup and eat soup healthily.
Nine things to pay attention to when cooking soup:
1, the choice of materials should be properly
This is the key to making fresh soup. The raw materials used for making the soup are usually animal raw materials such as chicken, duck, pork lean, pork elbow, pork bone, ham, duck, fish and the like. When purchasing, attention should be paid to taste, smell, and blood. Such foods are rich in protein and nucleotides, and nitrogenous extracts that can be dissolved in water in poultry meat are the main source of soup flavor.
2, food should be fresh
Freshness is not the time when the traditional "meat kills fish and fish jumps". The fresh fish mentioned now refers to fish, livestock, and poultry killing for 3 hours to 5 hours. At this time, various enzymes of fish, livestock or poultry degrade proteins and fats into amino acids and fatty acids that are easily absorbed by the human body. It is also best.
3, cookware to choose
The best method is to make fresh soup with aging jars. The crock is made of clay, which is made of quartz, feldspar, clay and other raw materials that are not easily heat-transferred, and is fired at a high temperature. Its ventilation, good adsorption, but also has uniform heat transfer, slow heat dissipation and so on. When cooking fresh soup, the jars can transfer external heat to the internal raw materials in a balanced and long-lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer the mutual penetration time is maintained, the more delicious it is. The more dissolved the ingredients, the better the taste of the soup and the more crunchy the texture of the food.
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