Cook the meat's initial bubble cannot be said to be unsanitary.

It only affects the taste and visual experience of the soup. The meat after blanching and the foam produced by boiling soup are the main nutrients in the broth. No need to skim the foam generated when cooking jiaozi and noodles, which is clean and hygienic and does not affect the taste; The foam on the surface of soybean milk can be eaten as long as it is boiled at high temperature;

The foam produced when making tea has antibacterial and fat absorption inhibiting effects; The foam on the surface of fruit juice is rich in fruit enzymes, which has anti-aging, beauty and blood purification effects on human body. There is really no need to worry about the foam in beer, but it is very nutritious.