Different soups can be mixed with different ingredients of traditional Chinese medicine, and there is no fixed and unified ingredient. Boil crock soup with chicken, duck, pork and mushrooms. , even including precious medicinal materials such as angelica and hippocampus. The key to simmering soup is to master the heat.

Crock soup is rich in ingredients, and many foods and even medicinal materials can be used for stewing. For example, you can add kelp, cuttlefish and other ingredients when stewing melon ribs soup. When stewing chicken soup, you can add red dates, peanuts, lotus seeds, gastrodia elata, ginseng and so on.

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Meat and bone soup is nutritious and delicious, mainly because protein and fat are dissolved in the soup. When stewing meat and bone soup, first put it in the pot with cold water, gradually raise the temperature and boil it, and then simmer it with slow fire. This can loosen the bone tissue of meat and bone, and gradually depolymerize and dissolve protein and fat in bone. As a result, the meat and bone soup is more simmering and thicker, oily as cream and chewy.

If water is added in the middle of stewing, the temperature of meat and bone soup will suddenly change, which will lead to the rapid solidification of protein and fat, which will shrink into a ball and no longer disaggregate. In this way, the gap on the surface of bone will be narrowed, leading to the contraction of bone tissue, which is not easy to burn brittle, and the protein and fat in bone marrow can not be dissolved in large quantities. At this time, the protein fat in the soup will be reduced accordingly, thus affecting the delicacy of the soup.

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