Is the foam produced when stewed meat, is the essence or dirty?Should I skim?

China's food is profound, and all kinds of foods are very popular with people. Coupled with the current living conditions, all kinds of meat often appear on people's tables.

The delicious way of meat is really countless. However, the favorite of Xiaobian is stewed meat, because it is delicious and nutritious. It is suitable for all ages.

Friends who have stewed meat at home know that when the meat is stewed, there will be a layer of foam on the surface of the soup. Some people think that this layer of floating foam is an essence and needs to be kept, and some people think that this layer of floating foam is dirty and must be skimmed.

Today, I will tell you that the foam during stewing is the essence or dirty. When we stew, do we want to skim this layer of floating foam?

First, how is the foaming?

In fact, this layer of floating foam during stewing is formed by the blood, residue and protein high temperature of the capillaries in the meat.

Careful friends will find that it is different for the drift foam produced in different parts of meat. This is because the number of capillaries in different parts of meat is different.

For example, there are fewer meat and blood vessels on the back of the pork, and it is easy to wash the remaining blood, so the floating foam produced when using it to cook the soup will be less.

And the texture of the legs and shoulders is complicated, and the meat rich in the rich parts of the capillaries is prone to more residual blood, so there are more floating foam when cooking soup.

Second, is floating foam essence or dirty?

When stewed meat, there will be two "floating foam". The first time it was formed after just boiling. Skill out in time.

After the first layer of floating foam, a little white foam will be formed during the process of continuing the stew. The second layer of floating foam is the essence of the meat. It is mainly large molecular substances, such as protein and lipid particles.

Third, do you want to skim?

Although the first layer of floating foam has no harm to the body and does not affect the health of the body, this part of the foam has a clear smell, which will affect the appearance and taste of the food.

But the second layer of floating foam is the essence, so don't skim it up, otherwise it will affect the umami taste and nutrition of the stew. Put the meat in the water several times before the stew. Bubble out.

When stewed meat, add some ginger slices and cooking wine, which can effectively remove fishy. You can also put a few pieces of kelp in the pot. The kelp can adsorb most of the floating foam, but don't eat the kelp that sucks the foam.

To sum up, the first floating foam produced during stew belongs to the impurities and excess blood in the meat, and we need to skim them.

The white foam produced later is the essence of the meat, and it must be retained. The meat stewed in this way is delicious, and the soup is thick and nutritious.

Remove floating tips:

Soak the ingredients in water for a long time, and change the water a few more times;

Some ingredients can be simmered with boiling water before stewed soup, cool after simmering, and then make soup;

After the above treatment, some ingredients will also appear some foam when stewed. At this time, use tools such as a colander (also for the net spoons specifically used for floating foam) and other tools to skim the upper floating foam out!

Fourth, should the foam when brewing tea and porridge should the foam be removed?

After speaking, when the stewed foam, many people may want to ask, do you usually cook porridge, tea, juice and soy milk, do you want to skim it? Today, I will tell you one by one.

1. Bubbles of making tea

When making tea, the substance that allows tea to produce foam is called "tea saponin", which is a type of saponin. According to the current scientific research, it may have antibacterial effects and can inhibit fat absorption. So do not remove this layer of foam when drinking tea.

However, there are too few tea saponin in tea, and the amount of health is far from producing health effects such as antibacterials. Don't really expect them to come to antibacterial.

2. Coffee foam

There are many ingredients that can produce foam in coffee, and the fine coffee particles themselves can also produce foam. Some drinking methods are produced by milk, such as Kabchino and latte. Whether it is the coffee itself or the foam produced by milk, it does not damage health and can enjoy it.

3. Bubble of fruit and vegetable juice

The foam when squeezing fruit and vegetable juice is the same as the coffee foam. There are many substances, but they are also nutrients in fruit and vegetable juice, and drinking will not affect health.

4. Boil, porridge, noodle foam

Both rice and flour contain some proteins, and during the cooking process, some dissolving into the water to play the role of surfactants. In addition, the starch in rice and noodles will also dissolve into the water to increase the viscosity of the water.

The high viscosity soup helps the stable existence of the foam, that is, the higher the viscosity of the soup, the more foam may be. These foams have no harm to health and can be eaten with confidence.

5. The foam produced when playing soy milk

The foam produced when making soy milk can be eliminated with a little oil and continues to heat.

The foam produced by soy milk is mainly produced by the saponin. There is no problem with saponin itself, but its existence will cause the illusion of boiling, and it will also cause anti -nutrients such as protease inhibitors in soy milk, which will affect the absorption of protein.

Therefore, you can add a little oil to dispel the foam, and the foam such as low heat disappears, and heated the soy milk to really boiling.

Source: High -quality Life Home

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