Some people say that a mouthful of soup before a meal is better than good medicine, while others say that no soup can make a feast. Therefore, some families will cook soup every day, especially the old fire soup, which often lasts for several hours.

But the practice of making soup every day is often criticized by friends all over the country, especially in the field of nutrition.

On the one hand, many nutrients in food will be destroyed if cooked for a long time;

These substances are always called nitrogen-containing extracts. The more purine substances they contain, the more purine they take in for a long time, which will lead to hyperuricemia, which is the chief culprit of gout.

There are many benefits to drinking soup. There are many benefits to drinking soup. There are three main points:

1, Laohuo decoction contains more minerals, including sodium salt. Drinking soup is beneficial to replenish minerals and salts lost due to sweating.

2, the hot weather is easy to make appetite worse, and when cooking soup, amino acids and nucleotides in food will be dissolved in water.

As many people know, monosodium glutamate we usually use is amino acid, while chicken essence is amino acid and nucleotide.

When there are so many flavor substances in the soup, it will present a fresh and sweet taste, which has a positive effect on improving appetite.

3. The climate in Lingnan is hot and humid, and drinking soup is the most direct way to replenish water.

But now the standard of living has improved a lot. Many people cook soup almost every day. Modern people lack exercise and sunshine, and face computers and televisions all day.

Under such circumstances, drinking soup every day, even drinking a pot of medicinal soup without distinguishing one's physique, will undoubtedly lead to many problems.

How to reduce purine in pressure cooker? So, how can we not only ensure the delicious soup that people can't put it down, but also stay away from high purine and gout?

It is recommended to use a pressure cooker to make soup in a stew pot.

This not only ensures the rich flavor, but also ensures the nutritional value, and can also reduce the intake of high purine.

When cooking soup in pressure cooker, more nutrients in food are released due to the increase of steam pressure. Moreover, the temperature of the pressure cooker rises rapidly, and hard foods such as bones, meat and dried beans are easier to cook, which greatly shortens the cooking time.

In addition, due to the separation of stewing and water, the stewing pot is sealed with a cover, so that the pressure cooker consumes less water for cooking, the aroma of the soup is also preserved, the loss of nutrients is less, and the nourishing effect is more obvious.

The high temperature of the pressure cooker has a good effect of killing microorganisms, and the food cooked in the pressure cooker is less likely to be contaminated by microorganisms.

The soup made in this way is delicious and has high nutritional value, and the purine will not exceed the standard.

Of course, even so, it is not recommended to drink more, usually 3 to 4 times a week; You should also drink soup residue when you drink soup.

Recommend a finger peach sparerib soup. Taking Wuzhitao ribs soup as an example to illustrate the pressure cooker method;

Add clear water to the saucepan for about 4/5, and cover the saucepan;

Then put a tripod in the pressure cooker, add a proper amount of water (generally not more than tripod), put it in the stew pot, and cover the pressure cooker;

Cook until there is gas in the pressure cooker for 3-5 minutes, then turn off the heat. When the pressure cooker can be opened naturally, remove the lid with the cooker tongs, add seasoning according to personal preference, and eat after cooling.