The health stews the soup " Five taboos "

The health stews the soup "  Five taboos "
First, avoid adding the cold water midway, because the meat heated contracts after cooling, it is dissolved that the protein is difficult, the soup loses already existing delicious perfume.

Second, avoid putting the salt early, because can make the protein in the meat solidify to put the salt early, it is difficult to dissolve, thus make the color of soup shade, density is not enough, the appearance is not beautiful. . 

Third, avoid putting condiment such as the spring onions, ginger, cooking wine too much, so as not to influence the original juice primary taste of decoction.

Fourth, avoid putting the soy sauce too much too early, in case that soup bad smell becomes sour, the color changes and turns black secretly.

Fifth, avoid, let decoction to be heavy to roll heavy to boil, in case that protein of meat molecular motion fierce to make soup to be muddy.

Need to prove, stew bone container that soup spend to have not exquisite very, generally with to and braises enamelware pot,etc. first kind of casseroles, the greatest advantage of such a container is apt to gather heat, thus make the food in the pan fast crisp.