Casserole soup is easy for human digestion and absorption.

The biggest advantage of casserole is that it is heated and dissipated evenly, and can be kept warm for a long time, which is suitable for food that needs to be simmered, stewed and braised with a small fire, and has an older texture. Because the casserole is easy to food in the large molecules of nutrients into small molecules, such as protein into amino acids, fat into fatty acids, carbohydrates into dextrin, so that it is easy to be digested and absorbed by the human body.

The conduction of heat is slow, and some soups are not meant to be hot, but warm, and casseroles are far more effective in this regard than other pots and pans. Casserole cooking can also better protect the ingredients in the health function of the phenolic substances.

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Some common misconceptions about soup

1, add less water

Water is the key to soup, it is both the medium of heat transfer, but also the solvent of food. The first mistake people tend to make when making soup is to add not enough water, resulting in the addition of water midway, affecting the flavor of the soup. In general, the amount of water added when making soup should be at least three times the weight of the ingredients. If you do need to add water halfway through, you should add hot water instead of cold water, as this will have the least impact on the flavor of the soup.

2, early salt

Salt is one of the most important seasoning when making soup. Because salt put too early will make the meat protein coagulation, not easy to dissolve, but also will make the soup color dark, concentration is not enough. Salt put late does not affect the flavor of the soup, but also can make the meat to keep tender. So it's best to add salt when it's almost time to cook.

3, boiled too long

If it is boiled meat soup, time to half an hour to an hour for the best, so that can guarantee the taste, but also to ensure that the nutrition. Too much time will increase the content of purine in the soup, which in turn increases the risk of gout, while the nutrition in the food will also be slowly lost. If it is stewed bone broth or pig's trotters soup, the time can be appropriately extended, but not more than 3 hours.

4, soup big boil

Boiling soup, the beginning should first use high heat to boil the soup, and then turn to the fire soup. Because the big fire will make the meat in the water loss too fast, resulting in its taste deterioration. Control the fire to soup slightly boiling is good.

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