12 things to note when making soup in winter

　　1.cold It is not suitable to make soup to take supplements when you are pregnant. Even American ginseng, which is mild in nature, is best not to take it because it can easily aggravate cold symptoms.

　　2. These therapeutic soups must be drunk regularly to be effective, preferably 2-3 times a week.

　　3. You can also choose a mild soup based on your physical condition. If your body is full of fire, you can choose foods that clear fire and moisturize it, such as mung beans, kelp, winter melon, lotus seeds, etc. If your body is too cold, you should choose ginseng as the soup.

　　4. When making soup, do not use too high a fire. The heat should be based on the boiling point of the soup. If the soup is boiling, the intense movement of protein molecules in the meat will make the soup turbid.

　　5. When simmering on low heat, do not open the lid or add water midway, because the meat being heated shrinks when it is cold, and the protein is not easily dissolved, and the soup will lose its original flavor, otherwise it will affect the taste of the soup.

　　6. When making soup with meat such as chicken, duck, ribs, etc., first boil the meat in boiling water. This process is called "watering out" or "flying water". It can not only remove blood and water, but also remove part of the fat to avoid being too fatty.