Soup simmered under water is better than directly simmered soup.

Stew pot water stew, in other words, the actual water vapor and boiling water temperature to do as a heat source to do out of the soup, the nutrients in the soup can be fully dissolved into the soup and well retained, and the soup is not easy to heat for too long and rotten loose, soup, clear, and the appearance of the seller is also more clean. It takes a lot of time and effort to make a good stew.

For example, chicken soup stewed in water

The benefits of stewing in water are summarized as follows:

Keeping the soup in its original flavor, the water is clear and not cloudy. So if we want to preserve the nutrients of the ingredients, taste its original flavor, generally will choose the water stew, which is more typical of the bird's nest, Cordyceps and gelatin this kind of precious ingredients, home, such as the stewed Ai root, loquat flowers, such as rib soup, in order to maximize the stimulation of the health of this kind of ingredients health effects, we will choose to use the way of the water stew.

Practice steps:

1. old hen first with a napkin dry water, and then the chicken body evenly coated with salt, the refrigerator for twenty minutes, and finally chopped.

2. Put in the pot inside the water stewed for an hour, depending on the situation appropriate salt.

3. Finally out of the pot can be. The chicken broth stewed in water practices to preserve the nutritional value of chicken broth is very high.

Chicken nutritional value:

1. Chicken protein content is high, fat content is low. In addition, chicken protein is rich in essential amino acids, the content of which is very similar to the amino acid profile in egg and milk, and therefore a source of high-quality protein. The protein content of chicken meat varies according to the part of the meat, skinned and unskinned, and is roughly ranked from highest to lowest as skinless chicken, breast meat, and thigh meat. A large amount of lipids are present in the skin of chicken, so chicken with skin should never be considered a low-calorie food.

2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, and vitamin K, among others.