Is it better to boil the soup for as long as possible, and is it better to boil the soup for as long

The longer the soup is boiled, the better.

It takes a long time to make soup, but not all ingredients take the same time, some ingredients may take a long time, but some ingredients may take a shorter time.

Boiling the soup for an hour or two is the best, because it will allow the nutrients in the ingredients to be boiled in the soup and fully absorbed by the body, while not causing nutrients to be lost due to too long of boiling.

Many people believe that the longer the soup is cooked, the more nutritious it is. This is not necessarily true, as there are many nutrients in food that can be easily destroyed by heating. For example, non-heat-resistant components such as vitamin C and B vitamins will be gradually lost with heating, and some small molecule flavor substances are also easy to be destroyed.

And no matter how long it is simmered, the soup has far less nutrients than the meat. Someone has estimated that the protein in 5 catties of pork rib soup is only about the same as 2 taels of pork chops. Compared to meat, soup is very nutritious. To be nutritious, the meat in the soup should also be eaten.

Others believe that the time has come for the stew to be stewed until the white puree. In fact, the principle of causing white soup is emulsification, which is simply put: after a long period of heating, the fat particles in the ingredients are dispersed into the soup in a suspended form, and the thicker the white soup, the higher the fat content.

I don't believe that the next time you stew a bowl of white soup, put it in the refrigerator for a while, and you will find that a thick layer of oil has surfaced on the surface of the soup. Therefore, the light consommé has less fat content and is relatively more nutritious and healthy.

We generally make soup, and the time can be controlled in an hour to have both nutrition and taste. Boiling the broth for a long time will not only lead to the destruction and loss of nutrients, but also increase the content of purines and oxalate in the soup, which will add to the problem.

Chinese have always attached importance to "tonics", and chicken soup and bone broth are the most respected "tonic soups" by Chinese people. People are accustomed to boiling soup for a long time, thinking that the longer the boiling time, the more nutritious the soup is, and the more it can achieve the effect of "replenishing", but in fact, it is not. Boil the bone broth for about an hour to achieve the best concentration, when the protein in the bones (which contains a variety of amino acids) has been dissolved into the soup, making the bone broth delicious.

If it is simmered for a long time, more oil will be dissolved in the bone broth, and drinking too much will cause hyperlipidemia, arteriosclerosis, etc. If seafood, mushrooms, animal offal, etc. are added to the bone broth, the purine content will increase after a long time of stewing, and it will be harmful to the human body after drinking, which is a taboo for "gout". Adding green vegetables to the stew will cause the nutrients in the vegetables to be lost if they are cooked for too long, and the potassium content and oxalate in the soup will increase, and patients with chronic kidney disease will drink it to increase the risk of kidney stones.

The same goes for chicken soup, which is high in saturated fatty acids and cholesterol. Even if you only eat stewed chicken without chicken skin, the sebum has already dissolved into the soup, and drinking the thick chicken soup that has been boiled for a long time will consume too much animal fat, which will not only increase the burden on the gastrointestinal tract and lead to digestive tract diseases, but also lead to an increase in blood lipids, promote the occurrence and development of atherosclerosis and the formation of fatty liver. Therefore, boiling the soup for about an hour, before boiling the soup, first smash the washed bones, and then put in cold water, add enough cold water at one time, and add an appropriate amount of vinegar after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of protein and affect the deliciousness of the soup; In addition, it is recommended to use the stew as a pressure cooker, because the time to boil the soup with a pressure cooker is not too long, and the vitamins and other nutrients in the soup are not lost, and the trace elements contained in the bone marrow are also easily absorbed.

Studies have proven that a moderate increase in the cooking time of soup does help with nutrient release and absorption, but too long can cause some damage to the nutrients.

Generally speaking, the main ingredients for soup are foods with high protein content, such as meat. The main components of protein are amino acids, and if the heating time is too long, the amino acids will be destroyed, and the nutrition will be reduced, and the dish will lose its due umami. In addition, if the vitamins in food are heated for too long, there will also be varying degrees of loss.

Vitamin C, in particular, is easily destroyed when exposed to heat, and there is almost nothing left after 20 minutes of cooking. Therefore, after boiling the soup for a long time, although the soup looks very thick, in fact, as the water in the soup evaporates, it also takes away the essence of rich nutrients.

So, how long is the right time to make soup? Experts from the Institute of Nutrition and Health Food Research of Tongji University have conducted a special study on this. In the study, three representative foods used to make soup were selected:

Hoofs, grass pheasants, and ducks. After testing, it was found that the protein and fat content in the hoof soup gradually increased after half an hour of heating, and the maximum value of protein and fat reached after heating for 45 minutes. The protein content in chicken and duck broth remained basically unchanged after 1 hour of heating, and the fat content rose to its highest after 45 minutes of heating.

The study finally concluded that the nutritional value of the soup produced by these three foods reached the highest after heating for an average of 1 hour, and then gradually decreased.

For general meat, the above principles can be followed. But there are also some foods that need to be made in a shorter amount of time. For example, fish soup, the fish meat is relatively tender, the soup should not be cooked for too long, as long as the soup is burned to white, and then continue to stew not only the nutrition will be destroyed, the fish will also become old, thickened, and the taste is not good.

Some people like to put ginseng and other tonic herbs in the soup, because ginseng contains ginsenosides, which will decompose after boiling for too long and lose their tonic value, so in this case, the best time to make soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait for the soup to be cooked and eat it as soon as it is ready to reduce vitamin loss.

Indeed, boiling the soup for too long is not good for health, some people like to use bones and other soup ingredients to make soup, but they always think that all the nutrients of the soup have penetrated into the soup, but in fact, it is not"Soup residues"There are also a lot of nutrients, so try not to waste the soup that can still be eaten.

1. Cooking soup is not always better. Cooking soup for a long time will not increase the nutrition of the soup, on the contrary, the longer some foods are boiled, the lower the protein content, and the vitamins in the food will be lost when heated for a long time, resulting in a decrease in the nutritional value of the food, so the longer the soup is made, the more nutritious it is.

2. For general ingredients, it is better to cook soup for an hour, and the protein, fat, and vitamins of the ingredients will reach a relatively ideal nutritional peak within this time range, and the proportion of nutritional value at this time is better. If the heat and amount of soup can be controlled, a reasonable extension of the soup cooking time will make it taste better.

3. Pig's trotter soup: The protein and fat content of pig's trotters increases significantly after heating for 1 hour, and then gradually decreases, so the cooking time of pig's trotter soup is about 1 hour.

Chicken soup: The protein and fat content of chicken soup gradually increase after heating, and the protein can reach the maximum value when heated, so the cooking time of chicken soup should be about about an hour.

Duck soup: The protein content of duck meat is basically unchanged after heating for 1 hour, and the fat content reaches the maximum value when heated for 45 minutes, so it is advisable to cook duck soup within hours.

4. When making soup, the dissolved protein in the soup only accounts for about 10% of the total, and the remaining nutrients are in the remaining "soup residue meat", so you need to eat meat to drink soup to be nutritious. In addition, the soup contains a lot of oil, and people who want to ** should not drink more.

Introduction: When eating in some southern regions, a pot of soup is often served on the table, and this habit is also very good, the nutritional value of the soup is very rich, many people will also be curious about the soup, the nutrients in the ingredients have spread to the soup, so is it that the longer the soup is cooked, the higher the nutritional value will be, and the more benefits to the health of the body? <>

Many people will have a misunderstanding when making soup, thinking that if the soup is boiled for a long time, the nutrients in the soup will be very rich, and it will be very good for human health, but this is not the case, if the soup is boiled for a long time, the nutrients in the soup will easily be evaporated, not only there are no nutrients to make the body healthier, but some harmful substances will be produced to have certain harm to the body. Therefore, when you make soup in your daily life, you still have to pay attention to the time, don't make the soup for too long, just take it in moderation, then the soup will taste more delicious. <>

If many soups are cooked for a long time, the taste of the soup will become very bad. In the past, the chicken soup was made milky white and tasted very good, but when it was heated and continued to drink, the taste became very salty, and the taste changed a lot compared to the previous chicken soup. It has also been proved through actions that the time to cook the soup is indeed not too long, otherwise it will have a great impact on the taste of the soup.

In our daily life, we often use pork or chicken and duck to make soup, and the soup made by these ingredients tastes very good and has high nutritional value, but if the soup is boiled for a long time, the taste of the ingredients will become very bad, especially these meat products will taste very woody, and easy to stuff the teeth, which will affect the mood of tasting food.

The longer the soup is cooked, the better, and long-term heating can destroy the vitamins in the pot. When heating, you can obtain a more ideal nutrient peak, and the ratio of energy consumption and nutritional value is better. For example, fish soup is more tender, as long as the soup is boiled until it turns white, and then continue to stew not only the nutrition will be destroyed, but the fish will also become old and thick.

The longer the soup, the better, because some soups evaporate a lot after a long time, and the taste of the soup is gone.

Yes, this soup is very flavorful, and it can also bring out all the nutrients, and the taste is better.

Is it better to cook soup longer? The answer to this question is undoubtedly no, the longer the soup is cooked, it will affect the protein in the ingredients, resulting in protein denaturation, and the longer the soup is cooked, the purines in it will increase, and the purines will increase the risk of gout, so we must grasp a certain amount of time to make soup, and plan the time according to different ingredients and different heats. In our daily life, many people like to make soup to drink, a better soup, can use our health, and I feel very comfortable when drinking, learning to make soup is really important, you can eat yourself in moderation.

One. The soup should not be boiled for too long.

Maybe some people think that the longer the soup is cooked, the better, in fact, this is not the case, we must control when making soup, in a certain period of time, if it is usually pork and chicken as the main food, then the time is best controlled within two hours, if it is a fish soup, the color of the fish soup can be white. The longer the packaging time, the more nutrients in it will be lost, and the number of purines will be increased, which is not conducive to our health, so the longer the soup is cooked, the better. <>

Two. A few precautions for making soup.

When we are making soup, we should avoid some misunderstandings, we must add more water, do not add water in the process of cooking, salt is best put when it is almost out of the pot, and when making soup, you should not wait for the water to boil before adding ingredients, it is cold water pot all the ingredients together into the pot. When making soup, don't add too many seasonings, which will change the taste of the soup, and there will be no delicious soup when drinking, we have all heard the saying "high-end ingredients often need the simplest way to cook", and the soup is also like this, without adding too many condiments. <>

The above is just a personal opinion, so how do you think the length of time to cook soup should be controlled?

No, the right time is the best, not that the longer the better, sometimes it may cause nutrients to be lost.

No, if it is too long, it will greatly reduce the nutritional value, and it should be taken for an appropriate time, so that it is the best to drink.

Not. The longer the soup is cooked, the worse the taste of the soup will become, and the nutritional value of the soup will slowly disappear.

Summary. That's right, it's not a good thing to have more brine, more brine will dilute the taste of the old brine, and indirectly waste water, electricity, gas and other expenses.

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That's right, it's not a good thing to have more brine, more brine will dilute the taste of the old brine, and indirectly waste water, electricity, gas and other expenses.

If your questions have been answered, please click on the evaluation of the hole fighting to 5 nuclear grinding stars If you have unanswered questions, you can leave a message or consult again, I hope it can help you I wish you a happy life! Trembling.

Old soup is not to be added with water every day.

That's right, or it's gone.

I have to add it every day, and it won't taste bad.

No, you have to boil with water.

Well, how much water can you add to thirty catties of old soup at one time?

About 5 catties, add after use.

Don't you need to add it every day?

No. Only add it when it's almost gone.

My old soup is filtered and weighed once a week, can I add enough for a week at a time?

Yes, it's more convenient.

Thirty catties of old soup, how much can you add in a week.

20, only less than him, otherwise the taste will be light.