2. The longer the soup is cooked, the more vitamin C in vegetables and vitamin B 1 in meat are lost, which is not conducive to nutrition.
Some people are always afraid that soup won't taste too light.
In fact, if you are cooking soup, the best time is half an hour to an hour, which can not only ensure the taste, but also ensure the nutrition.
5. Too long time will increase the content of purine in soup, increase the risk of gout, and at the same time, the nutrition in food will be slowly lost.
6. Stewed winter melon with ribs: Material: one catty of ribs, ginger slices, pepper, cinnamon, star anise, pepper, salt and chicken essence.
7. Practice: 1. Wash the ribs, blanch them with boiling water, and then wash them with cold water for later use.
8.2. Put the ribs in the electricity, then add the wax gourd, star anise, cinnamon, ginger slices and pepper.
9. Add seasoning, a little salt (you can add salt when it is almost ready), chicken essence, a little pepper and a little vinegar (some vinegar ribs will make the stew worse). 3. Add water (without bones), bring it to a boil, and simmer for 2 to 3 hours after 2 minutes.
10. Some rice cookers have automatic function, and the rest will be given to the rice cookers after adding water. It's as simple as cooking ribs and stewing melon with an electric rice cooker.