Many people who are relatively weak will take care of themselves through diet. Among them, hen soup is very rich in nutrients and is very conducive to body recovery. However, there are many things to pay attention to when stewing hen soup, such as the method of stewing the soup to avoid damage and loss of nutrients in the soup. And time is also very important when making soup to avoid affecting the taste. So, how to stew hen soup in the most nutritious way?

1. The soup should not be simmered for too long

When stewing chicken soup, an appropriate extension of time can fully allow the nutrients in the food to dissolve into the soup, helping to release the nutrients. and absorption, but too long will cause certain damage to the nutrients. Chicken soup is rich in protein. If it is heated for too long, the main components of the protein, amino acids, will be destroyed, the nutrition will be reduced, and the original flavor will be lost. At the same time, it will also destroy the vitamins in the chicken, so the stewing time should be moderate. For chicken food, the best time is about 1 hour.

2. Appropriate addition of auxiliary medicated foods

Most people stew chicken soup to nourish the body, so you can add some medicated foods as needed. When adding medicinal foods to stew chicken soup, you should pay attention to boiling it over high heat first, and then simmering over low heat for at least an hour so that the effects of the medicinal materials can enter the soup. Is this right? The difference between stewing chicken soup with medicinal materials is that after adding the medicinal materials, it needs to be appropriately prolonged to achieve the desired nourishing effect.

3. The amount of water added should not be too small

Some people believe that when making soup, add less water and maintain the concentration of the soup, the more nutrients the soup will have. In fact, the amount of water added is the key to making soup. The different proportions of raw materials and soup directly affect the taste, color, and nutrient absorption of the soup. According to research, it is found that the ratio of raw materials and soup is 1:1.5, because the content of ammonia nitrogen (a substance similar to amino acids) in the soup is the highest at this time. If too little water is added, the chicken cannot be completely submerged in the water, which affects the concentration of nutrients in the soup.

4. Use warm water to boil water

Bleaching water generally refers to blanching, which is to heat the food ingredients in a boiling water pot until they are half-cooked or fully cooked, and then take them out for further cooking or Seasoning process. According to nutritional research, the main ingredients of any meat stew should be boiled in boiling water. When doing water boiling, it is best to put the pot in when the water is warm and cook for seven to eight minutes, rather than putting it in the pot when the water is cold, which will cause serious loss of nutrients in the meat.