In other words, the temperature of steam and boiling water is actually the heat source used to make soup. The nutrients in the soup can be fully dissolved in the soup and well preserved, and the soup is not easy to rot because of long heating time, and the soup is clear and looks more delicate. It takes a lot of time and energy to cook a good stew.

Like boiled chicken soup

The benefits of boiling water can be summarized as follows:

Keep the soup original and clear. Therefore, if you want to preserve the nutrients of the ingredients and taste their original flavor, you will generally choose to boil them in water. Among them, there are bird's nest, cordyceps sinensis, fish glue and other typical precious ingredients, such as Aigen, loquat flower and other braised ribs soup. In order to stimulate the health care effect of these ingredients to the greatest extent, we will choose boiling.

Practice steps:

1. The old hen first dries the water with a napkin, then spreads the salt evenly on the chicken, puts it in the refrigerator for 20 minutes, and finally cuts it into pieces.

2. Put it in the pot for one hour and add salt appropriately.

3. You can finally cook. Boiled chicken soup has high nutritional value in preserving chicken soup.

Nutritional value of chicken;

1. Chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat. Chicken skin contains a lot of lipids, so it should never be regarded as a low-calorie food.

2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.