Soups tend to choose animal raw materials that are rich in protein, preferably cows, sheep, pig bones, chickens, and duck bones. Its approach is: Wash the raw materials first, add enough cold water after the wok, boil it with a stir, then switch to a small fire, continue for 20 minutes, stir froth, add ginger and cooking wine and other spices, until the water boils after the use of The fire is kept boiling for 3 to 4 hours, so that the protein in the raw material is more dissolved. The thick soup is milky white. After cooling, it can be solidified. Many people like small fire soup, and one day is a day, that the nutrition of such food can fully dissolve into the soup. In fact, there is no scientific basis for this practice. Studies have shown that a moderately long soup time does contribute to nutrient release and absorption, but if it is too long, it will cause some damage to the nutrients. In general, the soup ingredients are mainly meat-based foods with high protein content. The main components of the protein are amino acids. If the heating time is too long, the amino acid is destroyed and the nutrition will be reduced. At the same time, the dishes will lose their umami taste. In addition, if vitamins in foods are heated for too long, there will be different degrees of loss. Vitamin C, in particular, can easily be destroyed when exposed to heat, and it is almost empty after 20 minutes of cooking. So, after a long soup, although the soup looks very thick, in fact, as the water in the soup evaporates, it also takes away the essence of rich nutrition. So, how long is it appropriate to have a soup? Experts from the Institute of Nutrition and Health Food Research at Tongji University have specifically studied this. In the study, three representative foods for soups were selected: pork knuckles, grass chickens, and ducks. After testing, it was found that the protein and fat content in the chicken soup soup gradually increased after heating for half an hour, and the protein was heated for 1.5 hours and the fat was heated for 45 minutes to reach the maximum value; the protein in the chicken and duck soup was heated for 1 hour Basically unchanged, the fat content rose to a maximum when heated for 45 minutes. The study concluded that the average nutrient value of the three foods reached the highest value after heating for an average of 1 to 1.5 hours, and gradually decreased thereafter. For the average meat, the above principle can be followed. But there are also some foods. The time for souping needs to be shorter. For example, fish soup, fish is relatively delicate, soup time should not be too long, as long as the soup burned white, and then continue to stew will not only damage the nutrition, fish will grow old, thick, poor taste. Some people like to put ginseng and other tonic ingredients in the soup. Since the ginseng ginseng contains the ginseng ginseng, it will decompose for too long and lose its value of replenishment. Therefore, in this case, the best time for soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait for the soup to be eaten later to reduce vitamin loss. IPL Hair Removal,IPL Laser Hair Removal,IPL Hair Removal Machine,IPL Laser Hair Removal Machine Shenzhen Jie Zhong Lian Investment Co., Ltd. , https://www.szmeizonscare.com