If you want to make some beef bone soup for children to drink, what pot to drink is not hot

Just follow the normal soup to make it, drink it occasionally, it will not get hot, if the child is on fire, you can cook some mung bean soup to drink.

Bao Ma should first pay attention to blanching the beef bones, and then stew, add some ginger, ginger can remove the fishy smell, usually pay attention to keep the baby's nutrition balanced.

Put two tomatoes, one corn, two carrots! It's fresh!

Beef bones have a stronger taste, and the taste is better than pork bones People in the north will like to stew beef bone soup for their children, while southerners (especially Cantonese people) like to cook pork bone soup for children, they think that they can give children calcium. However, modern nutrition has found that there is very little dissolved calcium in the soup, so beef bone broth and pork bone broth cannot replace calcium tablets to supplement calcium for children. I also dispute beef bone broth.

Children belong to the "pure yang" body, and beef bones are also relatively hot, so children are easy to drink beef bone broth and should drink pork bone broth.

However, the beef bone soup is not on fire if it is put in a radish pot.

Beef bone broth with turnips.

Ingredients: 500 grams of beef bones.

Excipients 100 grams of white radish.

Seasoning: 3 grams of salt, 10 grams of ginger.

To prepare the radish beef bone broth.

1.Ingredients: fresh beef ribs, white radish.

2.Put the beef ribs in a pot of cold water and add ginger slices to a boil over high heat.

3.After boiling, continue to boil for a few minutes to remove the blood. (The blood should be cleaned so that it will not affect the taste and color of the soup, poke it with chopsticks, and poke it without bleeding.) )

4.Wash the blanched beef ribs with warm water, re-put them in the pot, add ginger slices and enough water to boil and simmer over low heat for about 3 hours. (Washing with warm water will not make the beef taste woody, and the water should be added at one time, and adding it halfway will affect the taste of the soup.) )

5.Peel the white radish and cut into hob pieces.

6.The beef ribs are stewed until soft and the soup is fragrant.

7.Pour in the radish, add a pinch of salt to taste, and simmer over low heat until the radish is soft and rotten.

1. With red dates, the beef bones are generally larger and harder, so when you buy them, ask the merchant to help cut them into small pieces.

2. Put the beef ribs and big bones into a basin and soak them in water, and change the water many times on the way to soak out the blood in the flesh and bones. Wash the white radish and cut it into cubes, cut the green onion into sections, and cut the ginger into slices. The jujube is washed with water, and the dried acacia is cleaned.

3. Add cold water to the pot to put the soaked beef bones into the pot, add cooking wine, ginger slices, and turn on high heat, at this time there will be foam, these are the mucus under the beef skin and the blood water that has not been soaked clean, skim off the foam with a spoon, remove it and rinse it with warm water to control the water.

4. Prepare a large casserole, add cold water, cold water should be enough, put the beef bones that control the dry moisture into it, add a few slices of ginger, green onions, a few peppercorns, rice wine, a few drops of balsamic vinegar, turn on high heat, wait for the soup to boil, change to low heat, cover the pot, and cook for 3 hours.

5. Wait for the soup to simmer for 3 hours, add the white radish, cover the pot and simmer for another hour, so that the beef bones and white radish are fully cooked, add white pepper and salt to taste, and sprinkle with chives.

It can be stewed with white radish, and then put less tonic seasoning. White radish Ganpingxin, detoxification, diuretic and laxative, no fire.

Preparation of beef bone radish soup.

Ingredients: beef bones, white radish, coriander, wolfberry, bay leaves, ginger slices, green onions, hawthorn.

Steps: 1. Soak the beef bones in cold water and soak them in bloody water.

2. Blanch the beef bones in boiling water, remove and wash.

3. Put the beef bones into a stew cup or pot, add green onions, ginger, bay leaves, star anise, cinnamon, hawthorn, add enough water, and drop in a little cooking wine.

4. Choose to cook soup in the stew pot, and simmer in other pots and pans over low heat, within about 30 minutes in the pressure cooker.

5. Cut the white radish into cubes.

6. Add white radish cubes, salt and light soy sauce to taste after half of the simmering time, and continue to simmer.

7. Finally, season the chicken essence and sprinkle in coriander leaves and wolfberry.

Bone broth is nutritious and delicious, mainly due to the protein (which contains a variety of amino acids) and fat in the bones are dissolved into the soup to make the boiled bone broth delicious and nutritious.

First of all, the bones should be placed in a pot of cold water, gradually heated and boiled, and then, simmer instead, so that the bone tissue can be loosened, and the proteins and fats in the bones can gradually depolymerize and dissolve. Secondly, when boiling bone broth, do not add cold water to the pot halfway, otherwise, the temperature of the soup will drop suddenly, which will cause the proteins in the bones to quickly coagulate and denature, shrink into a mass and no longer depolymerize, and the voids on the surface of the meat will also shrink as a result, resulting in tight meat and bone tissue that is not easy to simmer, and the protein and fat in the bone marrow cannot be dissolved in large quantities, which not only affects the nutritional content in the soup, but also affects the freshness of the soup.

Rub the bones in boiling water for a few minutes, then rinse off the foam under the tap. In this way, the smell of meat can be removed more cleanly. Then put it back in the casserole and add warm water, then boil over high heat, then turn to low and boil for two hours, add lotus seeds, wolfberry and boil for another 45 minutes, add salt, add some sugar (or rock sugar) and boil for another 15 minutes.

If the bone oil is too big, I will change to radish stew.

Radishes absorb oil, and turnips are also delicious. If you feel that the oil is still big, use a few steamed bread slices to absorb the oil on top before drinking the soup.

Before adding enough water to stew the soup at one time, smash the washed bones first, and then put in cold water, add enough cold water at one time, and slowly warm up, without adding cold water halfway. Add a little vinegar to the soup.

After the water is boiled, you can add an appropriate amount of vinegar, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, so that the soup is not only more delicious, but also more conducive to human absorption. The simmering time should not be too long.

Many people have the habit of drinking bone broth and feel that the longer the soup is boiled, the more delicious it tastes and the more nutritious it is. In fact, no matter how high the temperature is, it cannot dissolve the calcium in the bones, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in the bones, so it is not advisable to boil bone broth for too long.

Don't put salt too early Putting salt too early will cause the moisture contained in the meat to run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup. It is advisable to put salt before cooking.

Beef bones are used to make soup together, strengthen the spleen and dispel dampness, relax muscles and activate the nerves, and are suitable for the elderly and children.

Beef bone broth itself is good, you can put corn, or kelp can promote calcium absorption. Yam,

Beef bones in a pot with carrots, three medicines, and cabbage are all very good.

Quite simply, you're eating a cold fruit after eating beef bone broth.

Beef is relatively hot, and it has little to do with the method.

Drinking beef bone broth can strengthen muscles and bones, especially beef leg bone broth, which is good for the development of children and enhances resistance.

You can break the beef leg bone and put three pieces of ginger to stew to make a milky white soup. The yellow marrow in the stewed bones can be fed directly to children.

Because the beef bone broth has a bad smell, some children are more sensitive and don't like to drink it directly, you can put the beef bone broth instead of water when making egg custard, and you can also put the beef bone broth when making soup dishes.