Generally speaking, some foam will be produced when cooking meat.

The foam produced in the initial stage when cooking meat cannot be said to be unhygienic.

It only affects the taste and visual experience of the soup. After blanching the meat, the foam produced by cooking the soup is The main nutrients in the broth; there is no need to skim off the foam produced when cooking dumplings and noodles. It is clean and hygienic and does not affect the taste; the foam on the surface of soy milk can be eaten as long as it is boiled at high temperature;

The foam when making tea is antibacterial and inhibits fat absorption; the foam on the surface of the fruit juice is rich in fruit enzymes, which has anti-aging, beautifying, and blood purifying effects on the human body; there is really no need to worry about the foam in beer, but Nutritious.