The mistake of cooking soup causes bone loss, unattractive food, and procession into the body

The fire is too big

Many housewives often set fire too big when cooking soup. This is completely wrong because cooking soup with fire is too big that makes the soup more susceptible to turbidity and the purity of the soup.

Also, using too much starchy vegetables such as potatoes, sweet potatoes, beans . can also make the soup more opaque.

Use the many monosodium glutamate

Housewives often have the habit of putting more MSG into the family's soup to increase the flavor of the dish. But this is not true because it will make the dish lose its taste from natural aromas.

In addition, when using a lot of monosodium glutamate, it makes you susceptible to infection by monosodium glutamate which is made from chemicals when degraded in high temperatures, which are easily affected by health, causing cancer.

The soup is only delicious when it still retains the natural flavor of the dish, so housewives never give too much MSG to their dishes.

Foam cut for bone water

When cooking a bone, many people who are bone-hardened, many housewives often have a habit of skipping skeletons, which is not necessary. Because this foam is just the protein in the spice that is melting. At this time, you don't need to skim foam but just stir for a while, these bubbles will immediately disappear.

How to treat when the broth is cloudy

- Make another broth with a thin cloth and heat again.

- Take an egg white, beat and dissolve in the pot of water, stir up to let the foam roll in and then skim, the broth will return.

- If chicken bones are chiseled, it is possible to add chicken bone to the boil and make the water clear.

- Put in a pot of water using a few ears of shiitake mushrooms or a few slices of raw potatoes is also a way to make the pot of water used in return.