How to boil bone broth, how to boil bone broth best

The steps to boil bone broth are as follows:

Raw materials required:

1. Ingredients: 1000 grams of pork stick bones, 1 white radish.

2. Excipients: 2 grams of salt, 2 pieces of ginger.

Step 1: Wash the large bones and soak them in excess blood.

Step 2: Put the washed bones in a saucepan and add two pieces of cracked ginger. Infuse with appropriate water.

Step 3: Start the soup simmering program, and the shortest time should be about 1 hour.

Step 4: Prepare the white radish while simmering the soup.

Step 5: Peel the white radish, wash it and cut it into small pieces.

Step 6: When the soup is simmered until it turns white, add the white radish, about an hour.

Step 7: Continue to simmer until the radish is cooked.

Step 8: Add salt before cooking.

Wash the bones, blanch them, wash them again, wash them several times, put plenty of water in the pot, put the bones in the pot, bring to a boil over high heat, and boil over low heat for two hours.

First of all, the meat should be blanched to force out the blood and dirt. Then put the herbs and the meat down. Put a few goji berries before boiling.

I'm tired of reading the traditional food tutorials in extraordinary times, and I'm listening to some interesting words.

The first trick can not add water halfway, and then boil the bone broth, you should pay attention to it, you must not be able to add water in the middle, there are many people who think that adding water in the middle does not have much to do with it, adding water in the middle should also be able to make the bone broth more delicious, in fact, this practice is wrong, you can never add water in the middle, if you add water in the middle, it may make the bone broth boiled out of the color particularly clear, the color will not show a strong white, And it will also make the bone broth no nutrition, and there will be no fragrance, you must add enough water at one time when boiling bone broth, generally everyone uses a casserole to boil bone broth, it is best to fill up the water in the casserole, after all, the time to boil bone broth is relatively long, the boiling time is too short to make the bone broth nutritious, the boiling time is too long, the water in the pot may have been boiled dry, and there is no soup at all.

The second tip is not to open the lid halfway. When boiling bone broth, there are many people who are used to opening the lid halfway, in fact, this practice is not particularly good, opening the lid halfway is likely to emit the aroma of bone broth, it is best not to open the lid often in the middle of the way, if you want to open the lid, you can only open it once in a while. The third tip is not to rush to add seasonings.

When boiling bone broth, there are many people who are worried that the bone broth they boil out is not tasty, not very delicious, they will be in a hurry to add seasoning, will put the seasoning in advance, in fact, this practice is also incorrect, should not be in a hurry to add seasoning, you must wait until the bone broth is about to boil ten minutes before adding seasoning, adding seasoning in advance, may affect the nutrition of bone broth, add seasoning ten minutes before turning off the heat, it will also make the soup particularly flavorful, When adding seasonings, you should also pay attention to it, don't add too many seasonings, generally only need to add salt and pepper, there is no need to add other seasonings.

Answer: Prepare 3 catties of large bones, soak them in water for 10 minutes, and then wash them with running water. Add cold water to the pot, put the big bones in it, add an appropriate amount of cooking wine, boil on high heat first, skim off the white foam on it, and cook for another 5 minutes.

Next, pour oil into the pan, shake the pan, let the edges get some oil, put the big bones in and fry them, each side of the frying is slightly yellow, add the hot water that has not passed the ingredients, and cook on high heat for 5 minutes (if there is still white foam, remember to skim out all the white foam).

After the soup is boiled milky white, pour the bones and soup into the casserole, add some green onions, ginger slices, and white vinegar, cover the lid, turn on low heat and simmer for 1 hour.

This is the home version of the big bone broth, have you all learned it, the big bone broth is very delicious to drink, and it is milky white, the big bones are soft and delicious.

1. First of all, the bones bought are chopped with a knife, and then soaked in cold water for 2-3 hours.

2Rinse the soaked bones, prepare a saucepan with water, and put the bones in.

3. When the water slowly boils, a layer of blood blisters will float on it.

4. Use a spoon to skim off the floating blood blisters.

5. At this time, prepare the ingredients. Wash all the ingredients. Tie the green onions in knots. Ginger is flattened with the back of a knife, and red dates are cut with a knife to make a few small cuts, so that more nutrients can be released. All ingredients for goji berries are set aside.

6. Put the above ingredients together in the pot, do not cover the lid immediately, cook on high heat for 5 minutes, so that you can remove the smell. After 5 minutes, turn to medium-low heat, cover the pot and simmer for about an hour.

7. Five minutes before simmering, open the lid and add an appropriate amount of salt. Just like that, a pot of delicious bones is ready!

8 soup is really delicious and delicious!

The bone broth must be boiled for a long time, and it is better to have meat, otherwise the soup will not have a aroma.

After the fire is boiled, it is best to simmer slowly and let the bone marrow nutrients in the bones go into the soup.

Ingredients: 700 grams of pork bones, 5 grams of shredded ginger, 1 white radish, 3 chives, 10 grams of cooking wine, 2 grams of salt, 2 grams of chicken broth and 5 grams of oyster sauce.

1. Shred the ginger and cut the radish into cubes.

2. Hot water in a pot, add pork bones, chives, remove the bloody foam, and then remove the fish.

3. Pour hot water into the pot and pour in the pork bones.

4. Add white radish, shredded ginger, chives, cooking wine, salt, oyster sauce and chicken powder.

5. Simmer for an hour on high heat.

The correct way to boil bone broth is as follows:1. Prepare the ingredients and peel the longan.

2. Add water to the pot, put the bones in a pot under cold water, and boil for a few more minutes.

3. Wash away the blood.

4. Put the washed bones in the pressure cooker.

5. Add longan and ginger slices.

6. Add water that can cover the bones.

7. Select the pork ribs program in the pressure cooker and start cooking the soup.

8. At the end of the procedure, after the pressure is relieved, open the lid of the pot and add the wolfberry.

9. Add salt to taste and chopped green onion.

10. Serve it out.

How to make bone broth.

One, white radish bone broth.

Ingredients: 1 white radish, 1 kg of pork bones, 2 slices of ginger, 2 dates.

Method: 1. Wash the pork bones after flying water.

2. Peel the white radish and cut it into large pieces.

3. Put all the ingredients into the pot together, turn to low heat after boiling, and boil for 1 and a half hours.

4. After turning off the heat, add salt to taste.

Second, Huaishan corn carrot bone broth.

Ingredients: one pork bone (about 800-1000 grams), cut into small pieces, half a fresh Huaishan (also known as yam), one corn, one carrot, peeled and cut into large pieces, a large piece of ginger, a little salt and pepper.

Method: 1. Wash the pork bones, boil them in a large pot of cold water for five minutes, and then rinse them carefully with cold water.

2. Put the pork bones and ginger into a large pot of soup, add eight bowls of cold water to boil, turn the heat to low and let the water boil without boiling. Be sure to put enough water at one time, and don't add water halfway.

3. After one hour, add corn and carrots, continue to boil for one hour, then add Huaishan pot for one hour, put salt and turn off the heat. Simmering a little longer on low heat will make the bones crispy and the meat rotten, and the soup will be more delicious.

4. Put the soup in the refrigerator after it is cooled, remove or filter the impurities from the greasy on it the next day, and serve it after heating. This will make the soup more refreshing and healthy. If you are too troublesome, you can save it.