Southerners like to make soup, and sometimes they don't want to throw it out when they make too much soup at night. Stewed meat should not be put in aluminum pot or iron pot for a long time, otherwise it will decompose some substances harmful to human body. You can put it directly in a clean ceramic bowl, let it cool, then seal it with plastic wrap and put it in the refrigerator.
In addition, Cantonese people have the habit of cooking "old fire soup", thinking that the longer the soup is cooked, the better the nutrition. So "old fire soup" often lasts for several hours. In fact, many nutrients are still destroyed after a long period of cooking. The longer the cooking time, the more serious the degeneration of protein, and the more vitamins are destroyed.
Laohuo soup contains only a very small amount of protein dissolved matter, sugar and minerals, which can only be said to be a little more nutritious than boiled water. Therefore, the cooking time of the old fire soup should not be too long, usually within two hours.
Extended data:
Health-preserving soup should follow scientific methods;
1, the ingredients should be fresh and wide: the real purpose of making soup is to keep fit. Cooking soup is very particular, and raw materials are the primary factor to determine the quality of soup. Therefore, the soup must be fresh.
2, eat more "chop suey soup": but pay attention to food: a variety of foods and a variety of nutrients, a variety of foods cooked together, the whole soup will be more comprehensive, but if the food is mixed, it will weaken the nutrition of the soup, and sometimes lead to food poisoning. Therefore, it is suggested to use several kinds of animal or plant foods to make soup, but the food should be avoided.
3, correctly grasp the heat: any food has rich nutritional value, and some foods, the temperature is too high, will destroy their own nutrition, while some foods, the temperature is too low, can not play its real nutrition, so when cooking soup, we must master the heat, the heat is just right, in order to force out the real nutritional value of food.
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