Actually, when I didn't often cook by myself before, and I didn't understand some related contents, I would have similar myths. But later, as I became more and more fond of food, I began to be more and more interested in the content of food. Some friends and former colleagues also worked in the catering industry and gradually learned a little about it. Let's talk about it this time.

When a restaurant cooks soup for seven or eight hours or ten hours, how can I cook it for two hours and the meat on my bones turns into dregs? How should I cook it?

We have to jump out of this question before we can see it clearly, and we can't be completely "led" by the topic description or what the restaurant said.

Because some restaurants may just talk about it, they do say "cooking for seven or eight hours" and "using dozens of materials", but this is not necessarily the case. Because there are some things called "thick soup and bone powder", "pig bone soup" and "concentrated chicken soup paste" in the market, these flavor seasonings can turn a pot of boiled water into "broth" in a few minutes. If there are such things, some restaurants do not need to cook broth, but simply mix them. But not all restaurants are like this. There are still many stores in the catering industry that win by "quality". They do cook their own soup, but this soup cooking operation is not exactly the same as our own cooking at home. First of all, we should know that the purpose of cooking soup in restaurants is different from that in our homes. We basically cook soup and cook soup for a meal, and the soup in restaurants may be the soup base of dishes or noodles, so the demand for soup in restaurants is very large. As a result, the soup in many restaurants is always slightly heated and "added as you take it". It is not a way to cook a pot of soup directly with materials such as bones and meat, and then finish the soup. This practice is too limited.

Secondly, sometimes "the soup is boiled for seven or eight hours" does not mean "the meat is boiled for seven or eight hours". Well, it can be completely cooked until the meat is soft and rotten enough, then the bones can be boiled again, and finally the dishes and seasonings can be combined. This is a very simple operation. So are those soups that have been boiled for seven or eight hours or longer really so nutritious? Soup, especially bone soup, has always been labeled as "calcium supplement" and "high nutrition" in the past, but in fact it is not. Although the soup cooked for a long time is very delicious and mellow, "delicious" does not directly mean "nutritious"!

In general, even the bones and meat are included. If you put them in water to boil soup, the characteristics of the material determine that only about 1% to 2% of protein can be dissolved in the soup, most of the oil can be dissolved in the soup, and the seasonings such as salt and sugar we add can be dissolved in the soup, and the rest is almost gone. However, most nutrients in bones and meat (at least more than 91%) cannot be dissolved in soup, no matter what pot, fire and stewing time are used, so the nutrients that can be dissolved in soup are very limited.

and the longer you cook the soup, the better. Long-term simmering can make as many tasty amino acids as possible dissolve in the soup, making it more delicious, but at the same time, most of the oil in the ingredients will be dissolved, which will increase the fat burden of the diet. B vitamins in meat and micronutrients in some vegetables will also be destroyed in the process of small fire cooking, and the purine in soup will become higher and higher as the cooking time continues to grow longer. Therefore, the soup cooked for a long time is delicious and mellow, and there is no need to be overly demanding about how long it must take. Under normal circumstances, it is close to the limit of most common ingredients in about 1.5 to 2 hours. Although the umami flavor may increase for a long time, the total nutritional value has actually been declining.