It is best to use ceramic utensils to make soup, which will make the ingredients evenly heated and the soup more fragrant. The newly bought pot should be soaked in water or rice soup for 2 days first, so that the ceramics will not break when cooking the soup.

Some ingredients containing purine and phosphorus need to be blanched before making soup. Such as pork, beef, chicken, mushrooms and so on. It is suggested that some Radix Astragali, Radix Panacis Quinquefolii and Fructus Lycii be put in the soup, which has nourishing effect on liver and kidney. Especially for kidney users, Astragalus membranaceus is a traditional Chinese medicine that can reduce protein, tonify kidney and replenish qi, which is beneficial to the overall situation of users and has good disease prevention and health care effects.

Extended data:

Precautions:

1, broth is not suitable for dinner: dinner should be light, broth is greasy and high in calories, and it is not suitable for eating at night.

2. Don't cook the soup for more than 2 h: Some people think that the longer the soup is cooked, the more nutritious it is, but it is not. Heating for a long time will destroy the vitamins in the pot and vegetables, and protein will also be denatured. After heating 1~ 1.5h, ideal nutritional value can be obtained. Fish soup should be short and soup should be white.

3, soup soup to eat meat residue: In fact, most of the protein in meat will not dissolve in the soup, but remain in the meat residue, in which peptides and amino acids are more easily digested by the human body. Therefore, in addition to eating soup and large pieces of meat, meat residue should also be eaten together.

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