Now the social and economic development situation is better, people no longer have to worry about diet, but in worry about what to eat and drink, to be healthier and more nutritious. Many families like to stew meat soup to drink, because eating meat is afraid of fat, but also afraid of inducing “three high”, think only drink broth, do not eat meat, that is, nutritious, and will not get fat. This is a really good idea, but is it true? The freshness of meat soup often exceeds the freshness of meat, so people mistakenly believe that the essence of meat are run into the broth, the soup is better than meat nutrition. In fact, the fresh taste of broth, because after boiling some nitrogenous leachate in the meat dissolved in the soup, but most of the protein in the food is still in a solidified state in the meat, rather than dissolved in water. Boil more than two hours in the soup, the protein content is only about 5% of the meat, there are 95% of the nutrients in the “meat dregs”. Therefore, only drink soup not meat, just to meet the taste, and a large number of nutrients or in the meat dregs. We usually in the stewed meat soup, there is a misconception that the longer the stewed meat soup more nutritious. In fact, after a long time of stewing, many nutrients are also damaged, the longer the stew, the more protein denaturation, the more vitamins are destroyed. Just the longer the stew, the more fat and pyrimidine purine (fresh taste substances) dissolved, the more delicious it seems. The broth contains only a very small amount of protein leachate, sugar and minerals, and can only be said to be a little more nutritious than plain water. In the future, when stewing broth, do not stew for too long, not only delay, but also cause the loss of nutrients. If a single drink soup, there is no nutrition. Just good taste and quench your thirst. The best time to stew soup should be between 1 and 1.5 hours. There is another problem, is the stew when the fire should be mastered, the key is a large fire boiling, low fire slow simmer. This can make the food protein leachate and other fresh substances as much as possible to dissolve out, so that the soup fresh and mellow taste. Only with a small fire for a long time slow stew, in order to make the leachate dissolved more, both clear, but also thick and mellow.