Need to remove the foam produced by cooking or not?

Foam that requires special treatment: 1. Stewed meat foam. The foam produced in the initial stage of stewed meat should be skimmed off! Because when the meat is cooked, some of the blood remaining in the many blood vessels in the meat will run into the soup, often producing objectionable odors and Exterior. In addition, the fat and other ingredients in the meat will also appear in the foam. Therefore, the foam produced in the early stage of cooking meat mainly comes from the blood remaining in the meat, along with some impurities, which are best skimmed off. If white foam appears again after this, see clearly that it is white. It is mainly the protein in the meat, which can be retained. 2. Beat the foam of soy milk. You can add a little oil to eliminate the foam produced when beating soy milk. The foam produced when making soy milk is mainly caused by the saponins in it. There is nothing wrong with it in itself, but its presence will cause the soy milk to fill the pot with foam when it is not heated to boiling, causing the illusion of boiling. The soy milk at this time contains anti-nutrients such as protease inhibitors, which will affect the absorption of protein. Therefore, you can add a little oil to defoam, heat it over low heat until the foam disappears, and heat the soy milk until it really boils. Harmless bubbles 1. Tea bubbles When making tea, the substance that makes the tea foam is called "tea saponin", which is a type of saponin. According to current scientific research, it may have antibacterial effects and inhibit fat absorption. Therefore, there is no need to remove this layer of foam when drinking tea. 2. Coffee foam There are many ingredients in coffee that can produce foam, and fine coffee particles themselves can also produce foam. Some foams are produced from milk, such as cappuccino, latte, etc. Whether it's the coffee itself or the foam produced by the milk, you can enjoy it without damaging your health. 3. Foam when squeezing fruit and vegetable juices. The foam when squeezing fruit and vegetable juices is the same as the foam in coffee. There are many substances that may be produced. They are also nutrients in fruit and vegetable juices and do not affect health. 4. The foamed rice and flour used for cooking rice/porridge or noodles contain some protein. During the cooking process, some will dissolve into the water and act as surfactants. In addition, some of the starch in rice and noodles will dissolve into the water, increasing the viscosity of the water. These foams are not harmful to health and can be eaten.