1, two people like to boil the old hot soup, old hot soup in the animal protein is fully decomposed, can make the nutrients more easily absorbed by the body.

2, some people "no soup is not happy", eat more love bowl of soup. Beautiful soup generally add a lot of meat, and boiled for two or three hours. Long simmering, a large number of purines will dissolve into the broth. Often drink high purine old fire soup, will cause uric acid in the bloodstream accumulation, uric acid content increases, both easy to cause gout, but also damage to the kidneys.

3, too often drink old-flame soup, will lead to excessive intake of high purine, nutritional excess, which leads to high uric acid, high blood cholesterol, high blood pressure, obesity, all of which are easy on the kidneys.

4, therefore, although people in Guangxi are very like to boil the old hot soup, but this daily pot on a pot of habit really should be changed, it is best to change to a week to boil appropriate, usually also pay attention to eat more green vegetables, more intake of crude fiber balanced diet.

5, soup is a very nutritious food, and conducive to digestion, drinking soup is beneficial. Soup is not the longer the better, but the time can not be too short, which needs to be determined by the temperature and the type of raw materials. Raw materials in the material dissolved into the soup the more soup the higher the value of soup, but the longer the soup is easy to destroy the amino acids in the food, so that the purine content increases, the loss of nutrients, generally speaking, the broth control in 2 hours or less is appropriate, not only too long nutrients may be lost, long-term drinking soup will also hurt the kidneys.

Matters needing attention when making soup

1, choose the right ingredients

This is the key to making a good soup. Raw materials for the soup, usually animal raw materials, such as chicken, duck, pork lean meat, pork elbow, pork bone, ham, duck, fish and so on. Procurement should pay attention to must be full of fresh flavor, small odor, less blood. This type of food is rich in protein and nucleotides, poultry meat can be dissolved in water containing nitrogen leachate, is the main source of soup flavor.

2, food should be fresh

Fresh is not the traditional "meat eat freshly killed, fish eat jumping" fresh. Now said fresh, refers to fish, livestock, poultry killed 3 hours to 5 hours, when the fish, livestock or poultry meat of various enzymes to make protein, fat, etc. decomposition of amino acids, fatty acids, the human body is easy to absorb, the flavor is also the best.

3, cookware to choose

Making fresh soup to the aged tile simmering the best results. Tile pot is not easy to heat transfer of quartz, feldspar, clay and other raw materials with the clay, after high temperature firing and become. Its ventilation, adsorption is good, but also has a uniform heat transfer, slow heat dissipation and other characteristics. Simmering fresh soup, tile can be balanced and persistent external heat transfer to the internal raw materials, relatively balanced ambient temperature, conducive to the interpenetration of water molecules and food, the longer this interpenetration is maintained, the more the fresh and fragrant ingredients dissolved, the soup taste mellow, the more crispy food texture.

4, the fire should be appropriate

Simmering soup fire is the trick is to boil over a large fire, slow simmering over a small fire. This can make the food protein leachate and other fresh substances as much as possible to dissolve out, so that the soup is fresh and flavorful. Only with a small fire for a long time slowly simmering, in order to make the leachate dissolved more, both clear, and thick alcohol.

5, water should be reasonable

Water is not only a solvent for fresh food, but also a heat transfer medium. Changes in water temperature, the amount of water, the flavor of the soup has a direct impact. The amount of water is usually simmering soup of the weight of the main food 3 times, at the same time should make the food and cold water with heat, that is, not directly simmering soup with boiling water, and do not add cold water in the middle of the soup, in order to make the food nutrients slowly overflow, and ultimately to achieve the effect of the soup color is clear.

6, with the appropriate

Many foods have a fixed mode of collocation, so that the nutrients play a complementary role, that is, the table of the golden collocation. Such as kelp stew, acidic food meat and alkaline food kelp to play a combination of effects, which is very popular in Japan's longevity area of longevity food. In order to make the soup pure flavor, generally do not use a variety of animal foods with simmering.