Many friends usually pay more attention to health, especially in diet. They usually don't eat greasy and heavy-tasting food, and more often they like stew. After all, delicious soup is nourishing, and drinking more soup is also a good choice. For example, we often stew ribs soup or chicken soup. But when we are stewing soup, how can we encounter a problem, that is, there will be many bubbles on the surface, and many people don't know what this bubble is?

Although we don't know what this is, many people will choose to skim the bubble. In fact, when killing pigs or chickens, their blood can't be cleaned at once. Some blood will remain in many meats, and some will remain in other bones and other places. At the same time, some protein or fat will bubble when stewed. When we cook them, they will become more unsightly and sometimes affect the taste of soup.

-the "100,000 Why" of stew-

1. Do you want to remove the foam from the first stew?

A: Actually, at the beginning of stewing, the foam was not all white, and sometimes there was some gray. In fact, this kind of foam has no nutrition, almost all of it is residual blood. Although it is not harmful, it is not the essence. When we cook again after skimming the foam, if there are still some oil flowers and foam, there is basically no need to worry. This is generally the protein inside, without impurities and peculiar smell. As long as the stew continues, these bubbles will disappear.

2. If all the bubbles are removed, will there be a lot of nutrient loss?

A: Actually, we don't have to worry too much about this issue. We have long known that there are not many substances in meat that can be dissolved by soup, which can be almost ignored. Even if it is stewed for several hours, there won't be too many nutrients dissolved in the soup, mainly some fat and protein. Although the soup has a strong fragrance, there are not many nutrients. There are not many nutrients dissolved in the soup, and the foam in the stew is not worth calculating, and of course there is not much nutrition.

3. What are the requirements for stewed meat?

A: Actually, the soup bubbles, or it may be because the fire is too big. Fire not only makes the meat more firewood, but also makes the soup worse. Every time we stew soup, we wash the meat directly, then add spices and stir-fry for a while, which can remove the fishy smell and increase the umami flavor of the soup. When stewing, we need to ensure that the fire pushes it away, and then the soup can be stewed better with a small fire, and the meat tastes tender.

Tips for stewing soup:

1. Stewed meat is usually boiled with high fire first, and then stewed with low fire.

2. The ribs are cooked in cold water, there will be no meat, and the soup is delicious.

3. If the drowning time before stewing soup is too long, it will make the taste of meat worse.

Do you have any good stew methods and suggestions? Welcome to leave a message in the comments section. Thank you for your attention and support!