How to make bone broth without losing nutrition, how to cook bone broth nutritious and delicious

Smash the bones, simmer slowly over low heat, and boil the soup until white, and you're done.

Make big bone broth with one word "boil" and three words "boil slowly" I searched the landlord on the Internet to see, maybe it will be useful to you. 1: Open the large bones and boil them in cold water.

2: After foaming, put about 10 peppercorns in the soup, cut the green onion into sections, and preferably put some carrots (because carrots are small ginseng and have high nutritional value) to stew together, and add salt when the pot is raised. 3:

It is best to put enough water at one time, do not lift the lid halfway, if it is a pressure cooker to simmer, you can enjoy the delicious and nutritious bone broth in about ten minutes. This practice is most pleasant for people who are physically weak. No matter what animal bones are, they are in a pot under cold water, and the bones will be smashed open.

Medium heat until the foam is removed. Add spices and seasonings, add some cooking wine, a little vinegar, and if you like to drink clear soup, simmer it over low heat for about two hours (without covering). If you want to drink thick soup (that is, milk soup), cook it for half an hour on high heat (cover) and then cook it over low heat for about an hour (don't dry the pot without covering, the water must be added at one time, and you can only add boiling water when you have to add it, which will definitely affect the quality), do not put salt before the pot, and you can point vinegar after removing the foam, which is conducive to the dissolution of calcium in the bone in the soup.

How you want to drink it after it comes out of the pot depends on your hobby, and there are no rules. Author: wewe83 - VP Eleven 5-27 17:

50 Put the bones and water in a pot and add some salt, ginger and shallots. Then put it on the stove and burn it. Remember to crack the big bones a little, so that the essence can be boiled into the soup...

Which animal bone broth would you like to drink? I usually drink lamb bone broth. Here's how it works:

1: Open the large bones and boil them in cold water. 2:

After foaming, put about ten peppercorns in the soup, cut the green onion into sections, and preferably put some carrots (because carrots are small ginseng and have high nutritional value) to stew together, and add salt when the pot is raised. 3: It is best to put enough water at one time, do not lift the lid halfway, if it is a pressure cooker stew, you can enjoy both delicious and nutritious bone broth in ten minutes.

This practice is most pleasant for people who are physically weak. No matter what animal bones are, they are in a pot under cold water, and the bones will be smashed open. Medium heat until the foam is removed.

Add spices and seasonings, add some cooking wine, a little vinegar, and if you like to drink clear soup, simmer it over low heat for about two hours (without covering). If you want to drink thick soup (that is, milk soup), cook it for half an hour on high heat (cover) and then cook it over low heat for about an hour (don't dry the pot without covering, the water must be added at one time, and you can only add boiling water when you have to add it, which will definitely affect the quality), do not put salt before the pot, and you can point vinegar after removing the foam, which is conducive to the dissolution of calcium in the bone in the soup. How you want to drink it after it comes out of the pot depends on your hobby, and there are no rules.

The most calcium-replenishing is beef bone broth.

Break the bones first, add cold water to start the fire and wait for a while, add some vinegar, turn on a low fire and boil for more than 40 minutes, the time is not too long, otherwise the nutrition will be lost.

Put some squid or old hen meat.

Big bone broth refers to pork bone broth, which is a kind of delicacy, and the main raw materials for making it are big bones, old hens, etc. Big bone broth is a kind of broth with a rich flavor made by boiling large bones and old hens for a long time.

Dry wash the squid, cut the burdock and carrots into hob pieces; Put the pork bones in cold water and boil for 3-5 minutes, remove and wash off the blood foam;

Change the water in the pot and add pork bones, dried squid, burdock, carrots, and ginger slices (the water covers all the ingredients); Pour in a little cooking wine and high pressure for 15-30 minutes (depending on the heat); After cooking, add salt to taste and sprinkle with chopped green onions.

Small squid can be replaced with other dried seafood (such as dried razor clams), but be careful to wash it well, otherwise there may be small sand that will affect the taste.

The soup for cooking meat generally needs to remove the blood foam from the meat "flying water" first, so that the soup will not have a fishy smell; When cooking meat soup, adding a few drops of cooking wine (white wine) will also be a good way to remove the fishy smell.

The raw materials for boiling bone broth are generally beef or mutton, big bones, green onions, ginger, salt, etc., the method is as follows, 1. Wash the big bones with water, and then cut them into blocks with a hood chopping knife, 2. Put the washed beef and mutton and large bones into the soup pot, add an appropriate amount of water, boil over high heat, and then turn to low heat and cook slowly, 3. After boiling, add green onions, ginger and other seasonings, 4. Continue to cook for about 30 minutes, and finally add a little salt to taste.

The big bone broth is not only delicious, but also has a high nutritional value, it is rich in vitamins, cholesterol, calcium, iron, phosphorus and other nutrients.

Bone broth also has the effect of regulating the liver, nourishing blood and beauty, strengthening the spleen and dampness, quenching thirst and reducing swelling, and promoting blood circulation.

Adding other ingredients can make the bone broth more nutritious.

For example, lilies, lotus seeds, seeds, American ginseng, red dates, etc., these ingredients can improve the nutritional value of the soup and can also increase the taste.

How to make a nutritious and delicious bone broth.

1. Pot under cold water. Before putting the bones into the pot, wash them and blanch them again. Blanching removes dirt, blood foam, and most of the purines.

When stewing soup, you should put cold water in a pot, add enough cold water at one time, and slowly warm it, and then boil it over low heat for 2 hours, so that the protein can fully dissolve into the soup, and the soup will taste more delicious.

2. Find a good partner. Stewing bone broth with vegetables not only increases the nutrients but also makes it taste better. For example, lotus root has the effect of nourishing the stomach and nourishing yin, strengthening the spleen and invigorating qi, and making soup with pork ribs can strengthen the spleen and appetize; Corn smells fragrant, and soup is cooked with pork ribs, which helps to increase appetite and reduce greasy feeling; Kelp contains algin, alginic acid and other substances, which help lower blood pressure and lipids, and make soup with pork ribs, which helps to reduce the body's absorption of saturated fat and cholesterol; Winter melon has the effect of moistening the lungs, clearing heat and diuretic, and the propylene glycol contained in it can effectively inhibit the conversion of sugars into fat, which is very suitable for making soup with pork ribs.

3. Add vinegar to an appropriate amount. From the perspective of nutrient acquisition, when stewing bone broth, after the water is boiled, an appropriate amount of vinegar can be added, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and facilitate gastrointestinal absorption.

4. Don't have too much seasoning. Too many spices may cause flavor to be crossed, which will affect the original umami of the soup and the original taste of the meat. Generally speaking, according to your taste, it is perfect with 2 or 4 kinds of seasonings.

5. Put salt later. Putting salt too early will make the protein in the meat coagulate, which is not easy to dissolve, and will also make the soup dark and not concentrated enough. Leaving the salt late does not affect the taste of the soup, but it will keep the meat tender. So it's best to add salt when it's almost out of the pan.

The above content reference: People's Daily Online - How to stew nutritious and delicious bone broth.

Big bones and vegetables are nutritious in soup, and the specific method is as follows:

Main ingredients: 1 small stick bone, 80g mushroom, 80g lotus cabbage, 10 quail eggs, appropriate amount of green onions, 3 slices of ginger, 5 red dates.

1. Peel the lotus cabbage and cut it into slices and wash it.

2. Wash the mushrooms and tear them into large pieces.

3. Wash the jujubes and set aside.

4. Cook and shell the quail eggs.

5. Add a pot of water + green onion + ginger slices to the big bones and cook for 2 hours.

6. After the bone broth is boiled, add the red dates.

7. Add mushrooms and quail eggs and cook for half an hour.

8. Finally, add lotus vegetables, cook for 10 minutes, add an appropriate amount of salt.

9. The finished product is early.

The delicious and nutritious bone broth is made as follows:Ingredients: large bones, corn, kelp, ginger, cooking wine, salt, vinegar.

1. Chop the big bones, wash them, and set them aside.

2. Put water in the pot and boil, put in the big bones and cook until it changes color, drain and set aside.

3. Corn, kelp, ginger, wash and cut for later use.

4. Put the big bones, kelp, and put them in a clay pot, put an appropriate amount of water, and boil them over high heat before turning to a small fire.

5. Simmer for 40 minutes, then add cooking wine, salt and vinegar.

6. Simmer for another 20 minutes, and a pot of fragrant bone broth will be boiled.

The preparation of the large bone broth is as follows:Ingredients: 2 large bones, 3 slices of ginger, 1 green onion.

Excipients: 3 pieces of Dangji Tsai Lugui, 5 grams of Codonopsis, 5 grams of wolfberry, two pieces of fragrance, appropriate amount of water, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of coriander, appropriate amount of garlic sprouts, appropriate amount of white vinegar.

1. Wash the big bones, blanch them to remove the blood foam, and wash them with cold water.

2. Put the big bones into the casserole and add water to cover the big bones.

3. Pack all the materials.

4. Put all the ingredients into the casserole and add a little white vinegar to promote the release of nutrients in the bones.

5. Simmer on high heat for 10 minutes and simmer on low heat for 2 hours.

6. More than an hour has passed, the soup is white, and the nutrients in the bones are released.

7. After two hours, the super nourishing bone broth is ready, add an appropriate amount of salt, a little chicken essence, and it is done.