Stewed meat, soup, and seemingly the same cooking, there is a great difference in water - stew heated water, soup with cold water. If you mainly eat meat, be sure to use hot water when cooking. The meat is delicious because it is rich in glutamic acid, inosine and other "substances", hot water stew, can quickly pack the protein on the surface of the meat, fresh meat and nutrients will not easily seep into the soup. Stewed meat tastes delicious. For example, beef stew, first boiled beef in hot water, remove residual blood. Then stir the water and boil the beef, uncover the lid and stew it for 20 minutes to remove the odor. Then cover it and use a micro-fire to keep the slick on the soup at a certain temperature. Stew meat two points to note that, first, the meat to be cut bigger, in order to reduce the meat inside the material was infiltrated into the soup; second, do not use a strong fire to prevent the meat from experiencing rapid heat, muscle fibers become hard It is not easy to boil, and the aromatic substances in the meat will evaporate with the water vapor when boiled, reducing the aroma. If you mainly use soup, use cold water. Before the soup, add enough water and warm it slowly. During the heating process, more nutrients and fresh substances in the meat are dissolved in the water. At the same time, the seasoning in the soup can also penetrate into the meat better, so that the soup is delicious. For example, stew fish soup, first put the fish into the boiling pot, then pour cold water, boil the oil foam, the fish protein will slowly solidify, nutrients can be fully released into the fish soup. Three points of soup attention, one is to add enough water once, the weight of water is preferably 3 times the weight of other materials. If too little water is found on the way, add boiling water to prevent a sudden drop in temperature causing the protein and fat to rapidly solidify, affecting the taste and nutrition of the soup. The second is to stir boiling, a small slow fire. Only by grasping the heat can you make better use of the ingredients to bring out the delicious soup with fresh and mellow taste. Mild fire can make more delicious substances dissolved, the soup is clearer and tastes more mellow. It should be noted that do not allow the soup to boil for too long, otherwise it will become a milk soup. The soup inside is scattered and cannot be eaten. Therefore, the boiling time should be kept within 5 minutes after boiling. After that, turn it into a small fire and cook it slowly until it takes time. The third is not to add "material". Many people hope to supplement their soups and add some Chinese herbal medicines to their soups. However, the characteristics of different Chinese herbal medicines are different. Before eating soup, you must be familiar with the coldness, heat, warmth, and coolness of Chinese herbs. For example, American ginseng is slightly cool, and angelica and codonopsis are warm, and their phlegm is flat. In addition, Chinese herbal medicines should be selected according to the individual's physical condition. For example, if the body is too chilly, you should choose Chinese herbal medicines such as angelica and Codonopsis pilosula, but people with hot constitutions may get angry after eating. Need to be reminded that, stew meat, soup, do not put salt prematurely, because salt can make the moisture in the meat quickly come out and speed up the protein coagulation, affecting the taste of the dishes. â–² GMP ATS Injection, Tetanus Antitoxin, Tetanus Toxoid ,Tetanus Antitoxin Injection, Antitetanus, Refined Tetanus Antitoxinsupplier in China Tetanus Antitoxin,Tetanus Toxoid,Tetanus Antitoxin Injection,Antitetanus&Refined Tetanus Antitoxin FOSHAN PHARMA CO., LTD. , https://www.full-pharma.com