Soup boiling is to put the raw materials into a casserole and immediately add water. Soup boiling is to put the raw materials into a stew pot and then put them into water to cook. Cooking soup will make the tea soup boil less and less, while cooking soup will keep the original juice still. Soup: add water to the pot for stewing. When you start making soup, you should boil the water in the saucepan for 30 minutes, and then it will turn to slow fire. It takes about 3 hours for the nutrients in the soup base to melt into tea soup under the continuous and long-term heat energy. Cooked soup should be cooked to the same degree, not big or small, otherwise the stewed soup will not be fragrant. In the meantime, check the water in the stainless steel steamer, add boiling water and keep it at a height of 30%.
Generally speaking, fish head soup and big bone soup can be stewed until they turn white before eating, so as not to destroy their nutrients. Waterproof stewing is to put the raw materials into a ceramic glass container and cover it, then put the container into a pot filled with water and cover it, and heat it for a long time with low fire to stew the raw materials out. Pu Xian usually chooses stew. The cooking method of waterproof stews has a history of thousands of years in China. The boiling temperature of water is 100℃, and the heating temperature of food is always around 100℃.
Soluble myoglobin, carnosine, creatine, creatinine, amino acids and other mellow substances in meat can be fully dissolved and retained in the process of stewing, so as to avoid high temperature denaturing protein and causing nutritional damage. In fact, whether it is boiled or stewed normally, the key is to see whether the purine content in this food is too high. If there are a lot of bleaching chemicals in food, whether boiled or boiled or containing purine, it will also aggravate the progress of the disease after taking it.