Update 1: What is the nutritional difference between cooking soup with lean meat and cooking soup with ribs or pork bones?

Lean broth only contains a very small amount of free amino acids, fats and nucleotides, and the calories are not high. 1.5oz (about 45 ml) is only about 14 calories, and the calories in deoiled soup are also around this range. From a nutritional point of view, the nutritional value of meat is higher than that of soup. Add some fruit acid to the pig bone soup &; Apples allow calcium to be released. Meat and bones are very nutritious, but the elderly eat less. I've consulted a doctor ... pig's tail bone is very beneficial to women's qi. It is said that it is very good for women ... don't choose a seat with too much pork ribs. It is recommended to use binzi bone (it should be pork ribs) ... it is lighter, less oily ... and there will be no small broken bones ... If you are not afraid of trouble, you'd better filter it with gauze. Rinse the boiled bones with cold water, and heat them in a pot of clean water until the water boils. Put down the bones and cook for half an hour on low heat. Note that lean meat or ham can be added to make the soup more delicious. Add some vinegar in the cooking process to release more calcium. To make the above soup well, you must master the following tips:

1. The scalding step cannot be omitted, which helps to remove blood, fishy smell and scum.

2. When making a formal soup, remember to boil the water first, and then put down the scalded bones in Sichuan. If boiled in cold water, the soup will be turbid easily.

3. Don't heat the soup too much. When the water boils, turn the fire down and slowly dissolve the flavor in the bones.

When cooking soup, whether the lid is covered or not will also affect the color of the soup. The soup cooked with cover is turbid, but it is clear without cover.

If cooking soup is too troublesome, you can cook a large pot of soup at a time during the holiday, let it cool, pack it in plastic bags, squash it and put it in the freezer for preservation. When in use, it can be taken out and heated. Fish balls production: materials:

300g of fish, 90g of pork fat and minced meat, protein 1.

Seasoning:

Salt 1 tsp (delicious salt), sugar 1 and 1/2 tsp, garlic powder 1/4 tsp, ginger powder 1/4 tsp, pepper 1 tsp, rice wine/kloc.

Exercise:

1. Cut the fish into small pieces.

2. Put the blade into the cooking machine.

3. Put the fish, pork fat, protein and seasoning into the cooking machine. Crush them quickly until they become sticky.

4. Put a proper amount of water into the pot. Heat it to a slight temperature and turn down the heat.

5. Take a little minced meat and put it in your hand. Pinch minced meat into a ball with your thumb and forefinger and throw it into the water. Cook over low heat until the meatballs surface. When cooked, you can pick it up and eat it.

Supplement:

Freezing will thaw the fish a little ... so that it won't fail because of the high temperature when playing. ...

The finished product made of swordfish is very q .. I really want to take out the chips. ..

You can also make it with cod or sharks or other white fish. ....

If the salt part is made of high-grade refined salt, it should be slightly reduced ... otherwise it will be too salty! ! Love ghosts, much better:

Use lean meat or ribs, or pork bones to make soup? My humble opinion is to choose lean meat.

Lean meat is rich in protein,,, and high-quality nutrients, and won't eat heavy metals.

The doubts left on the bones.

Ribs and big bones are bone parts, and medical research reports say that bones contain mercury, metal and

Other trace amounts of money, most people will think that bones contain calcium, so try to eat bone soup, there are

One good can't be two good, each has its advantages and disadvantages.

So I suggest you use lean meat to make soup, which will release nutrients and amino acids to the human body.

The immune effect is a hundredfold. ,