Milk should not be cooked at high temperature for a long time. When milk is heated, the glial protein particles in milk will change, dehydrate at 60 ~ 62 degrees Celsius, turn into gel state, and then precipitate. When the temperature reaches 100℃, the lactose in milk will be coked, and the taste loss of milk will be greater. So milk should not be cooked for a long time.
If milk is simmered, the vitamins in milk will be destroyed by air oxidation. So you still have to cook milk with strong fire. Take it away when it is boiled, and then set it on fire for about 10 seconds. Boiling for three or four times can retain the nutrients in milk and kill Brucella in milk.
Health-preserving soup is the most commonly used method in traditional Chinese medicine diet therapy, which is simple and very effective. The practice of ke