The recipe and preparation method of large bone broth, the practice of large bone broth

How to boil big bone broth.

The preparation is as follows: Ingredients to be prepared in advance: 2 large bones, 2 green onions, 1 piece of ginger, cooking wine.

2 tablespoons, 1 tablespoon white vinegar, salt to taste.

1. Chop the big stick bone into two pieces (you can let the meat seller chop well) and wash it with water.

2. Cooking wine, ginger slices, and green onion segments for later use.

3. Blanch the big stick bones in cold water to remove the blood, and rinse the impurities with cold water repeatedly.

4. Add cold water and large bones to the pot, add green onions, boil ginger slices over high heat, pour in cooking wine, drip in white vinegar, skim off the foam with a spoon until skimmed clean, turn to low heat and simmer for two hours.

5. Add salt when drinking, and you can also add your favorite vegetables to the boiled bone broth.

How to boil bone broth to turn white.

Tips for boiling white bone broth:

1. If you want to boil the bone broth hot, you must keep the high temperature in the pot, and don't always open the lid to see, which will cause the heat to lose and affect the temperature in the pot.

2. Don't add water frequently. Because the bone broth is boiled for a long time, many people will frequently open the lid and add water during the boiling process, so it is recommended that the heat can be appropriately adjusted to medium heat during boiling to reduce the loss of water. If you must add water, you should boil the water before adding it, and remember not to add cold water directly.

3. If you want the color of the bone broth to be white, don't add salt during the boiling process. You need to wait until the boiling is complete and then add salt to the soup.

Extended Information: Tips for making bone broth:

1. When boiling bone broth, add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup, and preserve the vitamins in the soup.

2. Before boiling the big bone broth, the big bones should be boiled in water to wash away the blood foam, if the foam in the soup is not removed, it will affect the final soup color.

3. It is best to fry the big bone meat with hot oil in advance, generally stir-fry with green onion and ginger first, add the bones and stir-fry until fragrant, and then cook in cooking wine.

4. Do not add cold water in the middle of cooking, so as not to cause the sudden drop in temperature of the soup to cause the protein and fat to coagulate and denature, affecting the nutrition and taste.

5. Don't put salt too early, salt will make the water contained in the meat run out quickly, and it will also speed up the coagulation of protein, affecting the umami of the soup.

To make big bone broth, it is usually made of pig bones, pig bones are rich in bone marrow, bone marrow is rich in collagen, which is a very good nutrition for human health, large bone broth calcium effect is very good, in addition to can strengthen the spleen and tendons, make this soup can also add other ingredients, such as corn, in addition to adding a variety of seasonings as needed.

1. Introduction. Name: Big Bone Broth.

Dish taste: fresh.

Main process: stewing.

Difficulty: Normal.

Kitchen utensils used: Wok and clay pot.

2. Ingredients. Large bones in moderation.

Green onions to taste. Ginger to taste.

Salt to taste. Third, the production process.

1.Blanch the large bones in cold water, remove them and wash them for later use.

2.Put oil in a pan, add ginger slices, add the blanched bones and fry until golden brown.

3.Transfer to a casserole, bring water to a boil and simmer for more than an hour.

4.After simmering, take out the stewed green onions, sprinkle in chopped green onions, add an appropriate amount of salt, and you're done.

Fourth, corn bone broth.

Material. Ingredients: Corn.

Excipients: large bones.

Seasoning: garlic, ginger, vinegar, 8 peppercorns.

Method. 1. Wash and slaughter the bones, add water to the pot and boil to remove the blood, remove the blood, and drain the water.

2. Wash and slice the ginger.

3. Add an appropriate amount of water to the pot, add garlic, ginger, pepper and bones, remove the foam on the water surface after boiling, add corn to low heat and slowly stew out of the pot and put on the plate.

5. Radish bone broth.

Material. Pork bones, half a white radish, 2 slices of ginger, minced green onion, cooking wine, salt, chicken essence.

Method. 1. Boil the big bone in boiling water for 10 minutes to let the blood water boil out completely, rinse the blood foam with water, and drain the water.

2. Put an appropriate amount of water to boil, put two slices of ginger, pour an appropriate amount of cooking wine, add the processed pork bones and continue to cook for 10 minutes.

3. Pour the bone broth into the stew pot, then pour in the radish pieces and stew for 1 hour, finally add an appropriate amount of salt and a little chicken essence, and sprinkle with minced green onions.

With the growth of age, the bones of the human body will slowly degenerate, so it is easy to have osteoporosis and other joint diseases, so for the middle-aged and elderly people, it is necessary to pay more attention to the maintenance of bone in life.

Preparation of large bone broth.

Ingredients: corn, bones, garlic, ginger, vinegar, peppercorns, salt.

Method: 1. Wash the large bones and cut them off, then put them in a pot, add an appropriate amount of water to boil to remove the blood, remove the blood, and remove them for later use;

2. Wash and slice the ginger, clean the corn and cut it into pieces;

3. Put garlic, ginger, pepper and big bones into the pot together, then add an appropriate amount of water, boil over high heat, add corn, then turn to low heat and simmer for about 2 hours, and then add an appropriate amount of salt.

Benefits of Big Bone Broth.

The large bone broth is rich in nutrients, which can increase appetite, promote intestinal absorption, and also have good maintenance for the digestive system; At the same time, bone broth can supplement the lack of substances in the body, help improve the body's immune system, and also have a certain effect on the recovery of wounds.

In addition, bone broth is rich in collagen, so it is also good for the skin.

What to pay attention to when making big bone broth.

Big bone broth is a soup made with big bones as the main ingredient, and the auxiliary ingredients in it are not fixed, so you can choose the ingredients that suit you according to your preferences and physical condition, and make the big bone broth. This article was originally published by Sanding Health Network, unauthorized, please do not **.

In addition, if you want to have higher nutrition, you must match it reasonably, the ingredients do not have to be complicated, nutritional complementarity is the key, and when cooking bone broth, the time must be enough.

Soup is a very important delicacy in life, it combines the advantages of color and flavor, and has become a very necessary existence on people's tables. There are many types of soup stocks, among which various bone broth is the most popular and has the most memorable taste. Bone broth can also be used to make a delicious hot pot base that tastes wonderful.

Let's take a look at what are the recipes for bone broth hot pot base?

Method 1: 1. Crack the prepared pig stick bones, boil them, and remove them after boiling the blood.

2. After taking out, put it in fresh water and boil, and add ginger, green onions, garlic, bay leaves, and star anise. Start cooking over high heat.

3. After boiling, change to medium heat, add cooking wine, monosodium glutamate, coriander, shiitake mushrooms, yam, and then cook.

4. After everything is cooked, change to low heat and boil, the base is ready, it is very fragrant, and the bone broth is also very nutritious.

Method 2: 1. Wash the soybeans, soak them in water for 3 hours, and set aside;

2. Wash and chop the pork ribs, marinate them with an appropriate amount of salt and a little rice wine;

3. Wash the wolfberry and take the leaves for later use;

4. Boil the pot, add soybeans, ginger slices, pork ribs and water soaked in soybeans, cook for half an hour on medium heat until the soybeans are soft, then add the wolfberries, season with salt and fish sauce, and cook over medium heat until the wolfberries are ripe.

Method 3: 1. Wash the pork ribs in a pot under cold water, boil, skim off the blood foam, and wash them.

2. Wash the mushrooms and cut them with a flower knife, cut the corn, cut the green onions, and slice the ginger.

3. Put the pork ribs in the casserole, put in cold water, put enough water at one time, add green onions and ginger slices, and then put cooking wine.

4. After boiling water, add corn and shiitake mushrooms, turn to low heat and simmer for 1 hour, add salt and a little white pepper to taste before cooking.

Method 4: 1. Blanch the ribs with boiling water, take them out and rinse them.

2. Put the pork ribs in a casserole, add an appropriate amount of water, add ginger, and bring to a boil over high heat.

3. Add the mung beans, turn to low heat after boiling, continue to cook for 45 minutes, and add salt before turning off the heat.

As for the pig, the whole body is full of treasures, and every part of the pig's body is delicious. Some people like to eat pig intestines, some people like to eat pork liver, and some like to eat pig bones, etc., everyone's tastes and preferences are also different, but no matter what preferences and tastes, as long as it is related to pigs, it is delicious to make. So, today I will introduce to you one of the ways to eat pork bones - sauce pork bones.

In recent days, I have eaten more pickles, and I have fallen in love with all the dishes related to sauce, such as duck head in sauce, chicken feet in sauce, etc., and now I eat pickles, and I have to eat two steamed buns for each meal, hahaha, my appetite is open. In this case, today, I will share with you the specific method of the home-style version of the sauce pork bones, pay attention to some of the production details, and ensure that you want to eat the sauce pork bones every week in the future, and the whole family likes to eat them.

Sauce pork bones. Step 1: Before making this sauce pork bones, we need to prepare some ingredients and some ingredients in advance:

several fresh and high-quality pig bones; Cooking wine, green onion, ginger and garlic, Sichuan pepper, fennel, star anise, cinnamon, bay leaves, light soy sauce, rock sugar, dark soy sauce, hawthorn, grass fruit, chili pepper, and soybean sauce.

Step 2: We make pork bones in sauce, in order to remove the fishy smell and residue in the bones, we can first blanch the pork bones. Or cut the bones into small pieces and soak them in clean water for a while, and change the water several times in the middle, my family blanches the water in advance.

Take a steamer, pour an appropriate amount of water, pour the cut pork bones into the pot, add an appropriate amount of cooking wine for blanching, blanch the water and wash it for later use.

Step 3: Take a pressure cooker or casserole, put the blanched pork bones into the pot, put the green onions, ginger, garlic, peppercorns, fennel, star anise, cinnamon, bay leaves, hawthorn, grass fruit, pepper and other ingredients into the pot, you can put these condiments into the seasoning bag in advance, and then put the seasoning bag into the pot.

Step 4: Pour in an appropriate amount of water, add an appropriate amount of cooking wine, dark soy sauce, soy sauce, edible salt, rock sugar, press over high heat for about 40 minutes, wait for the meat on the pork bones to become soft and flavorful, and sprinkle some green onion and coriander before cooking.

If you like to drink miso soup, you can add more water before pressing, the last remaining soup of the sauce bones is very delicious, soak a bowl of rice, the thief is delicious, my children want this soup every time, it is delicious to dip it in steamed buns or pour it on the rice.

In fact, it is easy for us to make the sauce pork bones delicious and delicious at home, as long as we pay attention to the above problems in the production process. On the one hand, the pork bones must be fresh and high-quality, and the kind of pig bones with peculiar smell should not be bought. On the other hand, it must be remembered that to make pork bones in sauce, it is best to blanch the pork bones in advance, blanching is to remove the fishy smell of the bones themselves, as well as the residue and blood foam in the bones, and the final bone broth is purer and tastes better.

Preparation of large bone broth.

1. Chop the big bones into small pieces first; Add a spoonful of salt to the water, and then add a small amount of white vinegar to stir and dissolve, the salt water can better soak out the blood in the bones, and the white vinegar can release the nutrients in the bones faster, put the bones in it, and soak for more than an hour; The brewing color is a little whitish, clean it, blanch it in a pot under cold water, and add an appropriate amount of high liquor to remove the smell.

2. As the temperature slowly rises, you can see that there is a lot of foam in it, and when there is foam, you should start fishing, do not wait for the water to boil, so as to minimize the fishy smell, if you do not clean it in time, the fishy smell will run into the bones, skim the foam after boiling, and blanch for about a minute. Take it out, put it in warm water, clean the foam on the surface, don't use cold water, the bones shrink when cold, the meat will be firewood, and the soup will not be thick and white.

3. Put a little lard in the pot to boil, put the washed bones in it, stir-fry over medium-low heat, fry until the color is slightly yellow, add boiling water to it, add boiling water to boil the soup, the soup will be white, and it is the same as boiling crucian carp soup.

4. After boiling the pot again, skim the oil and foam on the surface, so that the soup is more refreshing and not greasy, and it is best to use a stainless steel pot or casserole to boil the soup. Through the early treatment, you only need to add ginger slices to remove the fishy smell well, and do not cover the pot when boiling the soup, so that the fishy smell can volatilize.

5. Put the winter melon cut in advance, add salt to taste, put salt after the meat dishes, put salt first, the meat will be firewood, stew the winter melon until soft, and add the soaked wolfberry.

Source of materials:Pork bones: about one and a half catties.

Purified water: about 3 liters.

Ginger slices: 4 to 5 slices.

Green onion segments (about 3 cm): 4 5 segments round.

Star anise: 2 pcs.

1. Buy the pig bones and fly the water first, boil the blood water, and rinse them clean 2. Put the washed pig bones, water, green onions, ginger, and star anise into the pressure cooker, and turn down the heat pressure for about 40 50 minutes after the heat is turned on (because the pressure cooker brands you and I use are different, the time can be set according to your own function).

3. Pressed bone broth. If you make soup directly, you can change the wok to heat and season (you can also directly use the pressure cooker to heat and season), if you make dishes for later use, first put them cold and freeze them.

4. Make soup directly: change the wok and continue to heat, add salt, pepper, a little light soy sauce (if you don't like the color, you don't need to add it), a little chicken essence, coriander, and chives to taste. Turn off the heat and add a few drops of sesame oil.