What kind of soup do you make with tube bones, and what is the best way to cook tube bone broth?

Ingredients: 2 barrel bones, 2 lotus roots, 600 grams of Huaishan.

Excipients: 2 grams of salt, 5 grams of ginger, 2 grams of cooking wine.

1. Wash the barrel bones with warm water, soak them in cold water for 2 hours, and change the water once in half an hour; The lotus root Huaishan is washed and processed for later use.

2. Soak the cleaned barrel bones and add ginger slices.

3. Add water and pour cooking wine into soup mode. Choose the function soup button according to your preference.

4. After boiling for 1 hour, the color of the soup turns white, then add the washed and cut lotus root.

5. After boiling for another 1 hour, add Huaishan and continue to boil for 20 minutes.

6. Finally, add salt to taste.

7. Put it in a bowl and serve.

Tubular bone corn tofu water chestnut soup, high nutritional value, the master bought two catties of tube bones to teach you how to make milky white soup and clear soup, take it if you like.

After the corn is cooked in water, change the knife, and then put it in the middle of all the two halves, add water to the net pot and put it into the tube bone, skim off the blood foam on it, remove it and wash it with cold water, add pure water to the casserole, first boil it over high heat, turn to low heat, put in ginger slices, tube bones, simmer slowly over low heat for 40 minutes, put in corn and red dates, turn on medium and low heat, boil and turn to low heat, add the lid and simmer for another 20 minutes, add 2 tablespoons of edible salt and stir well, sprinkle in chopped green onions and white pepper.

Tube bone broth

Material:500 grams of barrel bones, appropriate amount of chestnut, appropriate amount of peanuts, appropriate amount of salt, appropriate amount of ginger, appropriate amount of cooking wine.

Directions:

1. First of all, soak the prepared peanuts in water for half an hour.

2. Then use a knife to cut a cross knife on the prepared chestnut.

3. Put the chopped chestnuts and water in the pot, turn on high heat and cook for 5 minutes.

4. Then blanch the prepared barrel bones in a pot and remove them after blanching.

5. Peel the boiled chestnuts and put them in a basin.

6. Then put an appropriate amount of water in the pot, heat it over high heat, and add cooking wine and ginger slices.

7. Then add the prepared chestnuts, peanuts and barrel bones, bring to a boil over high heat, change to low heat and continue to cook for 1 and a half hours.

After half an hour, add salt and shredded green onions, stir well, put in a bowl, and it is ready.

Nutritional value:

The nutritional value of pork barrel bones is quite high, and the content of protein, fat and vitamins is very high, which are all nutrients that the human body needs every day.

In addition to nutrients, there are also a large amount of calcium phosphate, bone collagen, bone mucin, and we know that the content of collagen in pork ribs is also very high, which can not only play a role in beauty and beauty, but also strengthen the body's ability to make blood cells. Generally speaking, we say that middle-aged and elderly friends can delay their bone aging by eating pork ribs. Moreover, for adolescents who are in the period of growth and development, proper consumption can also play a role in bone development.

Tube bone brothIntroductionThe soup made with marinated pork bones has a unique taste. Pork bones can be eaten directly, and green vegetables can also be added, which can be fished out, boiled noodles, and boiled rice noodles.

Material:1000 grams of barrel bones are large bones with bone marrow, 3 star anise, a small cinnamon bark, 6 bay leaves, appropriate amount of salt, appropriate amount of ginger.

Method. 1 Stir-fry star anise, cinnamon and bay leaves with an appropriate amount of salt, stir-fry hot, and set aside.

2 Pour the cooking wine over the pork bones, stir, then pour the mixture of spices and hot salt over the pork bones, mix well and marinate for 24 hours.

3 Pour the marinated pork bones into a clay pot or electric pressure cooker, add the crushed ginger segments, fill the pot with water and cook for 1 hour.

4 It is not necessary to pick out the bay leaves to make soup, but to put the star anise and cinnamon in the pot and cook them with the bones.

Tips. The barrel bones are marinated, because when pickling, cooking wine is poured in, so after marinating, some salt is in the marinated soup.

When cooking pork bones, remove the bones and put them in water to cook.

Of course, the marinade still has to be wrapped in the soup. The ingredients are simple.

Star anise, cinnamon, bay leaf, ginger, no need to add other seasonings.

Material:Two sections of fresh lotus root, ginger, chives, a candied date, pork bones, salt, chives.

Method. 1.Rinse the pork barrel bones, pot under cold water, add a few slices of ginger, add the barrel bones and boil over high heat to remove the blood foam floats on the surface, and use the water control to control the water for later use.

2.Peel the lotus root, cut it obliquely into pieces for later use, and peel the old ginger and pat it flat for later use.

3.Add ginger and dates to a pot of cold water, add pork barrel bones after boiling, boil over high heat for about 15 minutes, then turn to medium heat and continue to boil for 1 hour, pour in lotus root, turn to medium heat and boil for about half an hour, then turn to medium-low heat and simmer for about 1 hour until lotus root powder is glutinous.

4.Add salt to taste before serving and sprinkle some chives.

Tips. Nutrition point: Lotus root is cold, has the effect of clearing heat and cooling blood, laxative and antidiarrheal, strengthening the spleen and appetizing, stopping bleeding and dissipating stasis, improving blood circulation and sleep quality.

Note: For a long time to boil lotus root, it is best to choose ceramic or stainless steel utensils, avoid using iron pots and aluminum pots, and try not to use iron knives to cut lotus roots to reduce oxidation.

500 grams of fan bones, 1000 grams of straight bones, 500 grams of coccygeal bones, 500 grams of broken bones, and 1 small tie of green onion knots.

Miscellaneous pictures about bone broth.

Miscellaneous pictures about bone broth (10 photos), 1 small piece of ginger, 50 grams of wine, 5 kg of water.

Steps. Step 1.

Put the bones in warm water, wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones, and wipe them off and clean.

Step 2. Split the straight bone, split two pieces, put it in the pot, add green onions, ginger, and then put in cold water, it is best to add enough cold water at one time.

Step 3. Bring to a boil over high heat, skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), reduce the heat to low and slowly simmer.

Step 4. Skim off the scum (depending on the quality of the meat, you may need to skim 1-2 times), reduce the heat to a low simmer, and then pour in about 50 grams of wine.

Step 5. From the perspective of nutrient acquisition, vinegar can be added in moderation after the water is boiled, because vinegar can increase phosphorus in bones.

Bone broth. Bone broth (5 photos).

Calcium dissolves into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

Step 6. Simmer for 2-3 hours and then make the soup until the fan bones have been crisped, the bones are gray and dark, and the soup has been exhausted in umami and fat nutrition. Color: Soup is clear and bleached.

Method. It is to put the bones in a pot and simmer slowly over low heat, and then add various seasonings to supplement the seasoning. This bone broth takes a long time to simmer, usually taking 3 to 4 hours to come out of the pot.

When simmering bone broth, it is best to start slowly simmering it in cold water to ensure that the protein components of the bones are locked in the soup, and in addition, you can also add the right amount of vinegar when the soup is boiling hot, which will make the bone broth taste better.

Precautions. 1.Stew bone broth (or fish broth), preferably in cold water. Because there is always a little bit of meat on the bones of the general meat, if you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, and the outer protein of the meat will immediately solidify, so that the protein in the inner layer can not be fully dissolved into the soup.

2.After the water is boiled, add a little vinegar to dissolve the phosphorus and calcium in the bones in the soup, so that the stewed soup is not only delicious, but also easy to absorb by the stomach. At the same time, don't put salt in the stew too early.

Because salt can make the moisture contained in the meat run out quickly, it will speed up the coagulation of proteins and affect the umami of the soup.

3. Don't drink bone broth in the early stage of fracture.

In life, people often have the habit of eating bone broth after fractures, in order to supplement calcium and make fractures heal as soon as possible. This habit is extremely wrong. In fact, the more bone broth is drunk in the early stages of a fracture, the slower the fracture heals.

Of course, in the middle and late stages of fracture healing, that is, the formation period of primitive callus and the transformation and shaping period of callus, because the bone-like tissue of organic fibers gradually calcifies to form new bone, strengthen the transformation, and form normal bone, the ossification of the bone-like tissue requires sufficient calcium and phosphorus, and it is still very beneficial to supplement bone broth at this time. [1

The most original tube bone broth method.

Craft: Soup.

Taste: plain, light.

Difficulty: Easy.

Duration: 120 minutes.

Ingredients: Barrel bones.

Excipients: chicken essence, old wine, salt, chopped green onion, ginger.

Today, Xiaolulu teaches you a super simple, and very original tube bone soup method, we do not add any other ingredients, just use the tube bone pot after two hours of boiling, this soup is very delicious, and very calcium, very suitable for pregnant women and the elderly to drink, because I think all the food is the most original taste is the best, especially the soup, must be light, the taste must be delicious, today this tube bone soup practice can meet the pursuit of very original taste of the little partner.

Preparation of tube bone broth.

Ingredients: fresh pork bones;

Accessories: a green onion cut into chopped green onions, an appropriate amount of salt and chicken essence, three slices of ginger, old wine (the soup must be made with authentic green and red wine, it is best to use a long year is very suitable for making soup).

Steps: Step 1

1. Buy fresh barrel bones and put them in a pot with cold water to boil over fire, there will be a lot of blood blisters in this process, remove them with a scoop until the barrel bones are not red, and then rinse them with water for later use.

Step 22, put the barrel bones into the casserole, then add ginger slices and 2 to 3 tablespoons of green and red wine, add water to submerge all the barrel bones, you can cover the lid ** pot.

Step 33, almost boil for two hours, put a bowl up, a little French salt and chicken essence, sprinkle in chopped green onions and drink, very delicious.

Cooking tips for tube bone broth:

1. Be sure to remove the blood and water of the tube bones, and use fresh tube bones, not cold and frozen.

2. If you are not in a hurry to drink, I will put half of it and cook it slowly, and simmer it for three or four hours on low heat, at this time, the meat on the barrel bone is easy to fall off, so that the nutrition of the barrel bone broth can be boiled out to the greatest extent.

Add cooking wine and blanch first, put it in a casserole, add carrots and lotus roots and stew for half an hour, and then add salt and chopped green onions out of the pot after half an hour.

The soup with the barrel bone and lotus root is delicious.

Ingredients: 2 lotus roots, 2 barrel bones, 1 small slice of angelica, 1 pinch of cinnamon sticks, 1 pinch of wolfberry, 1 tsp monosodium glutamate, 1 tsp salt, 1 shallot, a pinch of white pepper.

Steps: Step 1: Lotus root is one of my favorite ingredients, and it is very suitable for both summer and winter. In the summer I like cold salad, but in the winter it is perfect for soup.

Step 2: Lotus root is not only nutritious but also has a certain therapeutic effect, lotus root can be appetizing and clearing heat, regulating and regulating physical fitness and function. Therefore, it is especially popular with the masses in winter, of course, for foodies, it doesn't matter what nutrition and conditioning you have.

What you want is delicious and tasteful!

If you want to be delicious and want to have a good taste, you should pay attention when choosing lotus root. Whether it's seven holes or nine holes, be sure to buy fresh lotus roots. After buying it back, clean it to remove the silt, then scrape the skin and cut it into hob pieces and soak it in water for later use.

Step 3: The spices used in the excipients do not need to be too much, so as not to mask the essential taste of the lotus root. Take a small piece of angelica, a small pinch of cinnamon sticks, and add a little wolfberry.

Step 4: In addition to lotus root, the barrel bone is also an important part, of course, if you don't like the barrel bone or dislike it, it can be replaced with pork ribs. The reason why the barrel bones are used is because the soup is good, and when buying the barrel bones, ask the butcher stall owner to help cut them into small pieces for cooking.

Step 5: After buying it, soak it in water for 30 minutes to remove the blood water, then blanch it in a pot with cold water and wash it once to remove the blood foam for later use.

Step 6: After all the ingredients are ready, put the lotus root cubes into the bottom of the pressure cooker, then pour in the bone and add the spices. Bring to a boil on high heat, turn to low heat, turn the air pressure for 25 minutes, wait for the atmosphere to fall, then add seasonings and sprinkle some chopped shallots.

Step 7: A pot of lotus root and bone soup suitable for winter is ready.

Pork tube bone broth stewed radish is the best. Preparation of stewed radish in pork tube bone soup Ingredients: 1 white radish, 2 pork tube bones, ginger, salt, Sichuan pepper, cooking wine, vinegar, sesame oil, chicken essence, and chopped green onions.

1.Peel the white radish and cut it into hob pieces for later use. 2.

Knock the bobbin bones into sections, wash them with cold water, then put them in boiling water, add a little salt and cooking wine and blanch them for 1-2 minutes, skim off the foam on the water surface, and remove the bobbin bones for later use. 3.Take a pot and add 2 3 water into it, put it on the stove and boil it over a strong fire, pour the tube bones and radish into the pot, add a small piece of old ginger (pat a few times with the side of the knife), a few peppercorns, drop a few drops of vinegar (so that the calcium in the bones is easier to dissolve into the soup), and after boiling over high heat, you can simmer for about 1 and a half hours.

4.Prepare a large bowl, put a little chopped green onion, salt, chicken essence, sesame oil, and put the soup in it, and the fragrant radish bone broth is ready.

Tubular bone: A large bone that can hold bone marrow. The better barrel bone should be the leg bone of the pig's hind leg, because the bones here are thicker. The bone marrow in the bone contains a lot of collagen, which can not only be used for beauty, but also promote wound healing and enhance physical fitness.

Barrel bones can be used to make soup with radish, beef, shiitake mushrooms, etc.

Bone radish consommé:

Ingredients: pork bones, white radish, salt, ginger, shallots.

Method: Wash the barrel bones. Peel the white radish and cut it into hob pieces.

Put it in a pot and bring it to a boil with water. Put oil in a pan, add ginger and stir-fry slightly, then put the bones in and sauté for one minute. Put the fried bones into the boiling radish soup, bring to a boil over high heat, and then reduce the heat to a low boil for an hour.

The simple bone radish consommé is ready.

Kidney soup: Ingredients: pork bones, mushrooms, carrots, salt, vinegar, ginger, cooking wine, milk.

Method: Wash the barrel bones and set aside. Put water in a pot, put the bones in a pot under cold water, add ginger slices and cooking wine, heat and skim off the floating powder, add vinegar and boil.

Simmer for an hour and add the shiitake mushrooms. After 15 minutes, add the carrots and cook together, add a little salt to taste. Finally, add the green peppers, turn off the heat and pour in the original fresh milk before cooking.