How long does it take for big bones to stew and how to stew big bones to rot

How can it take more than two hours for large bones to be weaned, if it is with a pressure cooker.

Then 40 minutes to an hour can be very soft, and the nutrients of the bone marrow in it can also penetrate into the soup.

1. How long to stew big bones.

Generally, 1 to 1 and a half hours is fine.

Second, the practice of pork bone broth.

1. Wash the pork stick bones in a pot under cold water, boil until boiling and foam, turn off the heat, pour the water from the pot, and then wash the pork bones with warm water.

2. After washing the pot, re-fill the water, put in the stick bones that have been washed after the water, add two or three slices of ginger, a green onion knot and an appropriate amount of cooking wine, and the water should be added enough at one time, 4 to 5 cm higher than the pork bones, because the water will evaporate less during the boiling process.

3. Bring the fire to a boil, change to medium and low heat to keep a slightly boiling state and boil, if there is foam in the meantime, it can be skimmed.

4. Boil until the soup is less, the soup is white, and the pork bones are crispy, then add salt to season and turn off the heat.

5. Strain off the chopped green onion and ginger bones with a strainer.

6. Put it in a crisper box, put it in the refrigerator after cooling, refrigerate it for two or three days, and eat it within a week or two of freezing.

3. Precautions when stewing bone broth.

1. Stew bone broth (or fish broth), preferably with 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. Add a little vinegar after the water is boiled, so that the phosphorus and calcium in the bones are dissolved 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.

The big bones are rotten after an hour of stewing.

Prepare ingredients: large bones, star anise, chili, green onions, ginger and garlic, cloves, cinnamon, American ginseng Steps: 1. Cut the green onion into sections and prepare the condiments in the ingredient list.

2. Rinse the large bones bought in the supermarket with cold water, and then remove the blood foam in boiling water.

3. Remove and control the moisture.

4. Put oil in the pot and stir-fry the chives and garlic.

5. Add the big bones and stir-fry.

6. Add cooking wine, rock sugar, light soy sauce, dark soy sauce and seasoning packet.

7. Add water to cover the big bones and simmer for 1 hour.

8. Turn over a few times during the simmering period to heat the bones and simmer evenly.

Big bones can be stewed for a long time, stew for one to two hours in an ordinary pot, and stew for about 1 hour in a pressure cooker, as follows:

Main 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 powder, 5 grams of oil.

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

2. Hot water in a pot, add pork bones, chives, remove the fishy foam.

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.

6. Finished product drawing.

1. Putting some vinegar on the stewed bones can make the bones easy to stew and crispy. It can also dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

Second, the method of boiling the bones and crispy:

1. Cut the ribs and blanch them in boiling water to remove the blood.

2. After taking it out, boil the boiling water and put the blanched pork ribs into the pot.

3. Cook the green onion, ginger, Sichuan pepper, and a little spice, and put a little salt during the period to make the pork ribs flavorful.

4. Until the meat of the ribs can be pricked with chopsticks and is basically cooked, add a tablespoon of vinegar.

5. At this time, you can put some vegetables in it and stew it with the bones.

6. After the vegetables are stewed, the soup is collected on high heat, and appropriate salt is added, and the monosodium glutamate can be out of the pot.

Summary. If it is an electric casserole, the time is relatively long, generally at least forty-six hours, the protein content in the bone broth is relatively high, you can usually drink more bone broth, which helps the development of bones, and some other auxiliary materials can also be added to the bone broth, such as winter melon, corn, etc.

Big bones stewed for more than 40 minutes, the bones are rich in nutrients, rich in calcium and a variety of vitamins, minerals, now generally use a pressure cooker to stew vertical burning, if you use a pressure cooker as long as you choose the right gear on it, there are pork bones, beef bones, chicken bones, bones are different, the stewing time is also slightly different, generally within 40 minutes.

But if you want to use big bones to stew soup to drink, then the time should be stewed longer, otherwise the camp cavity nutrients in the bones will not come out completely, first stew over high heat until the water boils, and then switch to low heat, about an hour and a half.

It mainly depends on the boiling tools, if you choose to boil with an electric casserole, the time may be relatively longer, generally about two hours, if you choose to boil with a pressure cooker, it will take about an hour to wear pants, if the socks are an electric casserole, the time is relatively long, generally at least forty-six hours, the number of proteins in the bone broth is good, the content of jujube is relatively high, you can usually drink more bone broth, which helps the development of bones, and some other auxiliary materials can also be added to the bone broth, such as winter melon, corn, etc.

After the big bones are boiled, simmer for about 20 minutes and they will rot. Let's take a look at the steps to stew large bones:

Exercise 1: Ingredients: large bones, radish.

Practice Steps:1Wash the radish, remove the skin, cut it with a knife, and wash the pork bones;

2.Slice the ginger and chop the green onion into sections. A handful of peanuts are soaked in advance to change the stove water, a handful of wolfberries, and 2 red dates are set aside;

3.Put water in the pot, put a few slices of ginger, bring to a boil, put in the cleaned pork bones, pour in a small amount of cooking wine and continue to cook for about 5 minutes;

4.Put water in the casserole, remove the pork bones, wash the foam on it, and put it in the casserole. At the same time, put in sliced ginger and green onions, soaked peanuts in advance, spare wolfberries and red dates, add an appropriate amount of salt, a small amount of vinegar and cooking wine, bring to a boil over high heat, turn to low heat and continue to cook for about 20 minutes;

5.Pour the radishes into a casserole, stir and continue to cook. Once the radish is cooked, add a small amount of chicken bouillon.

and shallots. Exercise 2:

Radish bone broth.

Foodstuff. Ingredients: 500 grams of bones, 100 grams of peanuts, 300 grams of radish, 50 grams of mung beans, auxiliary oil, salt, soy sauce, etc.

Steps. 1.The big bone difference is ready.

2.Wash the ribs.

3.Bring water to a boil in a pot and add the ginger slices and pork ribs.

4.Add the peanuts and mung beans and cook for 20 minutes.

5.Then add the radish, salt and soy sauce and cook for 15 minutes.

Summary. If you want to stew delicious and rotten bones, you can try the following methods:

If you want to stew delicious and rotten bones, you can try the following methods:

1.Choose bones that are suitable for stewing: Choose large bones with pith, such as beef or pork bones.

The pith on the bones is rich in collagen, which helps to cook a tender soup. 2.Pre-treatment bones:

Blanch the bones with boiling water to remove blood and impurities. This reduces the turbidity of the soup and makes it taste better. 3.

Slow cooking: Use a slow cooker or pressure cooker to cook slowly or at high pressure on low heat. Slow cooking allows the collagen in the bones to fully dissolve, making the soup richer and more delicious.

4.Add seasonings and ingredients: You can add an appropriate amount of salt, ginger slices, green onions, cooking wine and other seasonings according to personal taste to add fragrance.

You can also add some vegetables, spices, and herbs such as carrots, onions, bay leaves, etc., to enhance the texture and flavor of the soup. 5.Time to master:

Depending on the size and hardness of the bones, the simmering time will vary. Generally, slow cooking takes 2-4 hours, and pressure cooking takes about 1-2 hours. The simmering time can be extended or shortened according to the actual situation until the bones are cooked.

The delicious and rotten method of stewing big bones is as follows:Ingredients: 4 large bones, 700 grams of sauerkraut, 1 green onion, 4 slices of ginger, 1 large ingredient, 10 peppercorns, 3 spoons of cooking wine, 2 spoons of soy sauce, 3 teaspoons of salt, 1 spoon of chicken essence.

Steps: 1. Blanch the large bones and pour 2 tablespoons of cooking wine into the pot.

2. Wash the sauerkraut twice with water and soak it in water to remove the sour taste.

3. Pour an appropriate amount of oil into the pot, add green onions, ginger, spices, peppercorns, and stir-fry until fragrant.

4. Add the big bones, pour in a spoonful of cooking wine, two spoons of soy sauce, and stir-fry.

5. Pour in the water soaked over the bones and bring to a boil.

6. Turn to low heat and simmer for 15 minutes, add a spoonful of refined salt.

7. Simmer for another 5 minutes, add sauerkraut, add two tablespoons of salt.

8. Simmer over low heat for 15 minutes and add a spoonful of chicken essence. Remove from heat.

9. A full pot of sauerkraut stewed with big bones is completed.

Here's how to stew big bones that are delicious and rotten:1. First wash the big bones with water, pour an appropriate amount of water into the pot, put the washed big bones into the pot, pour in an appropriate amount of cooking wine to remove the smell, boil over high heat, skim off the foam in the pot, remove the big bones after 5 minutes, wash them several times in clean water, drain the water and set aside. Slice the ginger and chop the shallots into chopped shallots for later use.

2. Pour an appropriate amount of cooking oil into the pot, put in the ginger slices after the oil is hot, stir-fry the fragrance with low heat, put in the blanched big bones, fry them slowly over medium-low heat, fry them until the surface of the big bones is slightly yellow, pour in boiling water, boil over high heat, and continue to cook for 5 minutes after boiling.

3. Then pour it into the pressure cooker, continue to boil on high heat, turn to low heat and simmer for 30 minutes, turn off the heat after 30 minutes, open the lid after 5 minutes, put in an appropriate amount of salt and wolfberry, sprinkle some chopped green onions, and you can.

Ingredients: 750 grams of pork bones. Excipients: appropriate amount of salt, 1 garlic, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of Sichuan pepper, 1 green onion, 3 dried red peppers, 1 star anise.

Steps: 1. Blanch the bones and rinse them with cool water.

2. Put all the oil, green onions, ginger, garlic, star anise, dried red pepper and Sichuan pepper in the pot and stir-fry until fragrant.

3. Put in the bones and fry on both sides.

4. Add cooking wine and cook for about 3 minutes.

5. Put water and boil over high heat for about 5 minutes, do not cover the pot, then turn to low heat, cover the lid and simmer slowly, see that the soup is almost over, turn to high heat to reduce the juice.

6. Put on a plate and sprinkle with some coriander leaves to decorate, or you can leave it alone.