Stewing bone soup with vegetables not only increases nutrition, but also makes it taste better. For example:

1, lotus root has the effect of nourishing the stomach and nourishing the yin, strengthen the spleen and benefit the qi, and pork ribs together with the soup can strengthen the spleen and appetizer;

2, maize smells fragrant, with pork ribs together with the soup, help to increase the appetite, reduce the feeling of greasiness;

3, seaweed contains brown alginate, alginic acid, and other substances, help to lower blood pressure and fat, and with pork ribs together with the soup, can help to reduce the absorption of saturated fat and cholesterol;

4, winter vegetables and vegetables, can not only add to the nutrition, but also to make it taste better.

4, winter melon has a moisturizing lungs, clearing heat and diuretic effect, which contains propylene glycol can effectively inhibit the conversion of sugar into fat, very suitable for soup with pork ribs. p>In addition, from the point of view of nutritional access considerations, stewed bone soup, after the water boiled, you can add an appropriate amount of vinegar, because vinegar can make the bones of phosphorus, calcium dissolved into the soup, increase the nutrition of the soup, conducive to gastrointestinal absorption.

The spices are too much and too heterogeneous may be skewered, affecting the original fresh flavor of the soup, but also affecting the original taste of the meat. Generally speaking, according to your own taste, with 2~4 kinds of seasoning is more perfect.

Salt put too early will make the meat protein coagulation, not easy to dissolve, will also make the soup color dark, concentration is not enough. Putting salt in late doesn't affect the flavor of the soup, but instead keeps the meat tender. So it's best to add salt when it's almost time to cook.

People's Daily Online - Nutrition experts teach you to stew a nutritious and delicious bone soup