Cantonese people like to drink old fire soup, especially boiled bone soup. It is normal to cook for 2-3 hours. In fact, the improvement of taste is very limited, but purine content will increase, which will increase the risk of gout.

The longest boiling time should not exceed 1.5 hours. If you are afraid that the soup will not taste good, you can use pressure cookers, casseroles and other appliances to cook the soup with relatively good taste in a short time.

Pay attention to the following points when cooking bone soup with expanded data:

1, cold kettle

When stewing soup, put cold water into the pot, add enough cold water at a time, and heat it slowly.

Step 2 find a good partner

Stewed bone soup with vegetables not only increases nutrition, but also tastes better. For example, lotus root has the effects of nourishing stomach and yin, strengthening spleen and benefiting qi, and soup with ribs can strengthen spleen and stimulate appetite.

The smell of corn and the cooking of soup with ribs help to increase appetite and reduce greasy feeling; Kelp contains fucoidan, alginic acid and other substances, which helps to lower blood pressure and blood lipid. Cooking soup with ribs helps to reduce the body's absorption of saturated fat and cholesterol.

Wax gourd has the effects of moistening lung, promoting fluid production, clearing away heat and diuresis, and the propylene glycol contained in it can effectively inhibit the conversion of sugar into fat, which is very suitable for making ribs soup.

3. Add vinegar in moderation

From the point of view of nutrition, when stewing bone soup, after the water is boiled, you can add a proper amount of vinegar, because vinegar can dissolve phosphorus and calcium in bones into the soup, increase the nutrition of the soup, and be beneficial to gastrointestinal absorption.

4. Don't use too much seasoning

Too many spices, too many miscellaneous spices, may cross-taste, affecting the original flavor of soup and meat. Generally speaking, according to your own taste, it is perfect to match 2~4 kinds of seasonings.

Step 5 put salt later

Putting salt too early will solidify protein in meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when cooking.

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