Fish is rich in proteins, they eat and they are not afraid of obesity, and they are particularly good for skin and very nutritionally valuable, because they live on the beach as children, they sell fresh and cheap fish every day on the market, they eat us every day, and it's really hard to eat them when they come out to work. Every time they go back, they buy lots of them, they eat them, they eat them, they really are the hearts of their parents. Maybe one day, when I become a mother, I'll be able to feel them。
As a Northeasterlander, I particularly like to eat cosmopolitan sour, full of childhood tastes, soup and good nutrition. I never thought a Beijing-born son could drink half a bowl of soup every time, not even a big bone. Northeasters like the Northeast. Taste the food now. Before we eat, we look at the nutritional value of the rodbone, which contains, in addition to proteins, fats and vitamins, a large amount of calcium phosphate, osteoplate, mucous protein, etc. The pig's bones are warm, saline, salty, spleen, stomach strokes, and they have the effect of filling the abdominal, gastrointestinal, perturbatory, organic, skin-skin-skin-skin-skin-skin-skin. Children often drink bone soup, supplementing the human body in a timely manner with such substances as osteogel, enhancing bone marrow blood function, and contributing to the growth and development of the bones, which can slow the ageing of adults。
The desire and love for fish in the bones of a man born in Hubei who has been in the Golden Hills for many years... Every year, the mother returns home with a fish that comes from a common mackerel herbs and catfish to an open water reservoir in Danjiang, with fresh whites, gills, gills, gills and gills coming by air, all around, or that steam or stew or boil or burn, such as to satisfy my abdomen. I'm usually at home, but I'm too lazy to make fish, and I'm just, erm, er..
A pig bone with cold or hot water? If you want meat, you better boil it with hot water, because it tastes good and delicious. On the other hand, the soup made with cold water tastes good and delicious. Why? Because the meat bones are stewed with hot water from the start, the surface of the bones is suddenly hot, and the proteins of the outer meat are suddenly condensed, so that the proteins of the inner layer can no longer be fully dissolved in the soup, which is naturally less delicious than the soup made in cold water. If water is needed in the middle of the journey, it should be hotter and colder. The salt should not be released earlier when the soup is roasted, since salt is permeable and is the most readily permeable to the saline, so that its internal water can be analysed, thus increasing the condensation of the protein and affecting the beauty of the soup. In addition, soy sauce should not be added earlier, and onions, ginger, wine, etc. should be added as much as possible。
