Any food can be stewed for good taste, but it should be noted that the water level in the pot must be kept above 50% of the volume of the inner pot, which is an important condition to avoid dry burning.
You can't drink without boiling. No matter what soup you make, you must cook it first and then cook it. If the soup is not cooked, it means that it is not cooked well, and eating it is easy to cause gastrointestinal discomfort. Soup should give consideration to both taste and nutrition, and an hour and a half is enough.
Extended data:
When the soup is cooked for a long time, some protein in the meat will be hydrolyzed, releasing amino acids, which will enter the soup together with some of their own amino acids, thus producing umami flavor, and at the same time, fat-soluble aroma substances will be dissolved in the soup. So the longer the stew, the more delicious the soup. That is to say, white thick soup is rich in fat and flavor substances, but the content of nutrients such as protein and calcium is very low, and the taste of meat will become worse.
China Food Fermentation Industry Research Institute selected typical soup materials for research: black-bone chicken, ribs, old hen and pig's trotters. The results showed that with the time of boiling soup extended from 2 hours to 5 hours, the amount of protein dissolved was still small, and the proportion of protein easily absorbed by human body was also low. At the same time, the amount of dissolved fat is also increasing gradually, so the time for cooking soup should not be too long.
The research of Shanghai Food Science and Technology School shows that spareribs, old hens and trotters can basically reach the high nutritional value of 1.5 hours. With the continuous heating, the increase of nutrients in the soup slowed down obviously, and it took gas and energy to boil the soup for 6-7 hours, but the nutrients obtained from the soup did not improve significantly.
Crucian carp soup, because the fish is tender, so don't cook the soup for too long, just cook the soup until it turns white. If you continue to stew, it will not only destroy nutrition, but also make the fish get older and thicker and taste worse. If you want to put vegetables in the soup, you need to boil the soup, that is, after the soup is cooked, put the vegetables in until the vegetables are soft and rotten, thus reducing the loss of vitamins.
Baidu encyclopedia-electric stew pot
? People's Network-Tang, one and a half hours is enough.