How to make bone broth, how to make bone broth

The way to make bone broth is to chop the bones into pieces, then wash the bones, put the big bones in a pot of cold water to boil, and then, turn to low heat and boil for an hour, the soup is rich.

1. Chop the pork ribs into pieces, then put them in boiling water and remove them and rinse the blood.

2. Put the pork ribs in the soup pot, pat the loose ginger pieces, add cold water to cover the ribs, and after the heat is hot, change to medium-low heat and cover the pot and simmer for 30-45 minutes. (If there is too much water, you can make up some water).

3. Wash the lotus root, cut it into pieces with a hob, add it to the pot, stew it with the pork ribs until the lotus root becomes soft, add a little salt, (wolfberry), and cook for another 2-3 minutes.

Chop the keel into pieces, blanch, and then cook over low heat for 40 minutes. Zhang Liang reminded everyone that while boiling the keel, if you can put some mung beans in and cook it all the way, it will be more refreshing to drink on a hot day.

Wash the bones and chop them into small pieces, put them in a soup pot after boiling water, add green onions, ginger and garlic, star anise, Sichuan pepper, ginkgo seeds, five-spice powder, appropriate amount of salt, and stew.

Blanch the blood of the bones, then simmer them over low heat, add salt and other seasonings to maintain the original taste.

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. The method recommended by nutrition experts is: before simmering the soup, first smash the washed bones, and then put in cold water, add enough cold water at one time, and slowly warm, and add vinegar in an appropriate amount after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones 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.

The correct way to stew bone broth is as follows:

Tools Ingredients: large bones, ginger slices, oil, water, salt, pot, colander, casserole.

1. Add an appropriate amount of water to the pot, don't heat the water at this time, the blood in the bones will solidify when it encounters hot water, and the blood will not come out. Let's get some cooking wine, cooking wine can remove the fishiness, and turn on a high fire to bring the fire to a boil.

2. After the water is boiled, there is a layer of foam on it, which looks very dirty, at this time, boil the pot for 2 minutes, so that the blood and dirt in the bones will all run out, and the big bones must be blanched, so that the soup will be delicious. After 2 minutes, turn off the heat, remove the bones, and wash the large bones with running water to wash the foam off them.

3. Pour some oil into the pot, not too much oil, a little bit, put 2 slices of ginger, put the washed big bones into the pot, first stir-fry the big bones, about 2 minutes, stir-fry until the surface is slightly yellow. At this time, pour hot water into the pot, be sure to heat the water when stewing the meat, the cold water will make the meat firm, increase the stewing time, and simmer the dust for 5 minutes after the pot is boiled.

After a few minutes, the soup is already milky white, and there will be a little foam on it, scoop out the foam with a spoon. Only a high fire can make a thick white soup, and turn off the heat after skimming the foam.

5. Prepare a casserole, first put the big bones in, pour the soup into it, if the soup in the casserole is less, add some hot water into it, fill the casserole, at this time you must heat the water, not add cold water. Cover with a lid, bring the water to a boil and simmer over low heat for an hour.

6. Add salt after an hour, the amount of salt is added according to the amount of water you add, and the salt must be added last. When stewing soup, some people like to add star anise, bay leaves and other ingredients, so that the flavor of the stewed ingredients will cover the umami of the soup. Therefore, there is no need to add more ingredients when stewing soup.

After adding salt, simmer for 5 minutes, and after 5 minutes of dust-type clocks, the bone broth will be boiled, so that the soup will be original and milky.

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

Put water, ginger, you can add some corn and carrots, and simmer for 2 hours!