The general conditioning method is boiling, which can avoid the damage of nutrients caused by long-term heating, mainly to reduce the damage of vitamins C and B. Don't cover the water with vegetables, keep it isolated from the air and reduce the loss of nutrients. As a result, when I opened the lid, I found that all the chickens were scattered and tasted very firewood. At the same time, cooking pig bone soup is just right. The meat is soft and delicious, and it won't rot to the point of falling apart.

And no matter how long it is stewed, the nutrients in the soup are far less than those in the meat. It is estimated that protein in 5 kg of sparerib soup is only equivalent to protein in 2 pairs of pork chops. Compared with meat, soup has little nutrition. Be nutritious and eat the meat in the soup. Cooking soup is basically about meat. Discussing how long it will take to make soup is nothing more than three questions: 1, nutrition, 2, health and 3, taste.

The nutrients in the soup reach the maximum when heated for an hour, and then decrease with the extension of heating time. Protein reached the maximum when the grass chicken soup was heated for 1.5 hours, and the fat reached the maximum after 0.75 hours. It will not only lead to the destruction and loss of nutrition, but also increase the content of purine and oxalic acid in the soup, which is easy to hurt the kidney. The longer the soup is cooked, the more heat-labile components such as vitamin C and B vitamins are lost, and some small molecular flavor substances are easily destroyed.

Then it decreases with the increase of heating time; Protein reached the maximum when the grass chicken soup was heated for 1.5 hours, and the fat reached the maximum after 0.75 hours. The nutrients in the old duck soup remain basically unchanged after being heated for one hour. Then it decreases with the increase of heating time; Protein reached the maximum when the grass chicken soup was heated for 1.5 hours, and the fat reached the maximum after 0.75 hours. The nutrients in the old duck soup remain basically unchanged after being heated for one hour.