Many cans of cooked food have soups for this food, and some people may choose to pour out the soups directly when they are eaten or eaten. However, these soup juices actually have some flavor and can be used as flavoring ingredients. Relevant manufacturers also call for keeping them, so they can be put on the shop when they go down.

According to the Japanese media "grape", the soup in the can has its functions, including reducing the contact between ingredients and air, preventing oxidation and deterioration of ingredients, and bringing out the flavor of ingredients. The flavor of the soup can also shorten the cooking time when tasting the can or using the can.

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The Japanese food company "Maruha Nilu" has a problem with canned soup juice, indicating that these soup juices have the flavor of ingredients. It can be said that they are mixed with natural soups. Therefore, when tasting the can, you might as well enjoy them with the soup juice, which can make you more delicious and nutritious.

However, when cooking with canned food, one thing must be paid attention to: that is, in order to extend the shelf life, canned food often contains more salty parts, or tastes heavier. Therefore, if you don't pay attention to it, it will make the dish taste too spicy or too spicy, etc. Therefore, when cooking, it is best to adjust the concentration appropriately, such as adding water to dilute the food, etc., and then add flavor to the food.

Responsible editor: Gu Zihuan