How to cook pork bone soup, how to boil pork bone soup

Ingredients: watercress, pork bones, 3 dates, vinegar, salt.

Method: 1. Wash the watercress.

2. Pork bone flying water (flying water is also called "blanching" and "scalding", that is, putting the raw materials into a pot of boiling water and rolling slightly).

3. Add water to the pressure cooker, put in pork bones, watercress, dates, and a little vinegar, boil over high heat until blowing, about 2 3 minutes, turn to low heat and turn off the heat for 20 30 minutes.

4. Finally, open the lid, roll down the heat, remove the fat and fat in the soup, and add salt to taste.

Relatives who often come to my house know that my family's soup, porridge, and stewed meat have always been pressure cookers, which is convenient and easy to control. Even if you are new to the kitchen, it is easy to do. Within an hour, a fragrant and delicious soup can be brewed

This cool, sweet radish pork bone and date soup is also a common drink at home, with easy ingredients and good soup taste. This soup not only clears away heat and moistens the lungs, but also improves the throat, but also dissolves phlegm and moisturizes the face.

Ingredients: pork bones, white radish, dates, vinegar, salt.

Method: 1. Wash the white radish, peel it, and cut it into cubes.

2. Pork bone flying water (flying water is also called "blanching" and "scalding", that is, putting the raw materials into a pot of boiling water and rolling slightly).

3. Add water to the pressure cooker, put in pork bones, radish, dates, a little vinegar, boil on high heat until blowing, about 2 3 minutes later, turn to low heat and turn off the heat for 25 minutes.

4. Finally, open the lid, roll down the heat, remove the fat and fat in the soup, and add salt to taste.

The process is almost the same as the previous watercress soup, just change the ingredients. In addition to vitamin A, carrots also contain certain sugars, proteins and other nutrients, which can promote the production of hemoglobin, so they have the effect of replenishing blood; Pork bones can benefit the essence and strengthen the bones. This soup has the effect of moisturizing dryness and nourishing yin, nourishing muscles and strengthening bones.

Ingredients: pork bones, carrots, dates, vinegar, salt.

Method: 1. Wash the carrots and cut them into oblique pieces.

2. Pork bone flying water (flying water is also called "blanching" and "scalding", that is, putting the raw materials into a pot of boiling water and rolling slightly).

3. Add water to the pressure cooker, put in pork bones, carrots, dates, a little vinegar, boil on high heat until blowing, about 2 3 minutes later, turn to low heat and turn off the heat for 20 25 minutes.

4. Finally, open the lid, roll down the heat, remove the fat and fat in the soup, and add salt to taste.

This soup has a relatively strong carrot flavor, so adding dates can balance the texture of the soup.

After reading the three kinds of pork bone soup, do you feel that it is not difficult to make soup My family is now basically cooking soup five times a week is always indispensable, if nothing else, the health of the family and children is the most important!!

Tips: 1. Why do you add dates to soup?

Dates have a moisturizing effect, and they are also used to harmonize the taste of the soup.

2. Why do you need vinegar to bone broth?

It is to release the calcium in the bone broth and be more easily absorbed by the body.

<> "Five-finger peach pork bone soup."

Ingredients: lean pork, pork bones, pork ribs, carrots, yams, five-finger peach, cishi, poria cocos, dates, barley, ginger slices.

Steps: 1. Blanch the pork bones and wash them, soak and wash them with five-finger peach socks, Cishi, Poria cocos and barley.

2. Put an appropriate amount of water in the pot, add ginger slices and dates to boil, and add the washed soup and pork bones after boiling.

3. After boiling over high heat, add carrots and yams, turn to medium heat and boil 1 small locust tung, and add salt to taste before cooking.

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.

You can add some ginger and wine, and here's how to do it.

Ingredients: 500 grams of fan bones, 1000 grams of straight bones, 500 grams of tail bones, 500 grams of broken bones, 1 small tie of green onion knots, 1 small piece of ginger, 50 grams of wine, 5 kg of water.

Steps; 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.

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

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), turn to low heat and slowly heat and simmer.

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

5. From the perspective of nutrient acquisition, vinegar can be added 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.

6. Simmer for 2-3 hours and then make the soup, that is, the soup is completed! Isn't that good? Generally, pork bone broth can be used continuously, it can be boiled for about 1-3 hours at home, and it can be used twice until the fan bones have been crisped, the bone color is gray and dark, and the soup has been exhausted in umami and fat nutrition.

Color: Soup is clear and bleached.

Pork broth bones are delicious.

1. Select pig bones. In some places, pig bones are sold in sets, there are one large and one small, or one pig bone and one fan bone, and some can buy any one. The author's favorite will be pig bones, and the kind with two big heads.

Buy 2 or 3 sticks at a time. When buying, remember to ask the boss to help you chop the bone from the middle, and then chop one more on both ends, but don't chop it up, just chop it open.

2. It's winter now, and the water temperature is too cold, so we have to choose to bring a little temperature water, clean the bones first, then use water, change the water every 20 minutes, change it twice, and continue to wash the bones when the third soaking is over, and then drain the water.

3. Hail casserole, add an appropriate amount of water to the Yuanzi clan, put the bones in, and then sprinkle some dried peppercorns, a little cooking wine, 1 green onion, a piece of broken old ginger, and then boil. When you just start boiling, there will be a lot of foam slowly, use a spoon to remove the foam, and at the same time remove the dried peppercorns and green onions, and the old ginger does not need to be removed.

4. Then turn to low heat, add a few drops of white vinegar or aged vinegar, and simmer slowly for 1 hour. (Tip 3).

Winter melon, carrots, skin, yams, corn, giant ginseng radish, red dates and wolfberries can be mixed into the soup. In this way, we have the food and the soup, killing two birds with one stone.

Assorted pork bone soup with shrimp.

Ingredients: baby cabbage, enoki mushroom, shiitake mushroom, tofu, shrimp, pork bones, ginger, green onion, vinegar, salt.

Method: 1. Wash the pork bones, blanch them in hot water for 5 minutes, then skim off the foam, and then add cooking wine to help remove the smell.

2. Then pour an appropriate amount of water into the pot, put the pork bones processed above, and then put the scattered green onion and ginger in, and drip a few drops of vinegar.

3. Then wash the enoki mushrooms, baby cabbage, shrimp, shiitake mushrooms, and tofu and put them in the soup.

4. Bring to a boil over high heat, and then slowly stew over low heat for several hours.

5. Then add a spoonful of milk to it, boil it, and make a bone broth assorted pot.

Pork bone soup with seaweed fish balls.

Ingredients: pork bones, fish balls, seafood powder, seaweed, salt.

Method: 1. Wash the pork bones, blanch them in hot water for 4 minutes, skim off the foam, and add an appropriate amount of cooking wine.

2. Pour an appropriate amount of water into the pot, put the pork bones in, and bring to a boil.

3. Wash the fish balls, put them in, and wait until the fish balls float up, then put the seaweed in.

4. Then boil over high heat, then turn to low heat and simmer for about an hour.

5. Finally, put in the seafood powder and salt, and you can get out of the pot.

The first trick is to choose ingredients. Stewed pork bones, pork bones must be very fresh, stale pork bone broth is not fresh, and even has some peculiar smell, which greatly reduces appetite. Pick fresh pork bones and do it in 3 steps.

First, take a look. The fresh pork bones are bright red in color, and the purple-red ones have been left for a long time; Second, touch it. If you press the pork bones, they can quickly return to their original shape, and they are fresh and not sticky; Finally, smell it, don't buy anything other than fishy smells.

The second trick, flying water. Flying water is actually similar to blanching water, after buying the pork bones, soak them for a period of time, pour the blood water and rinse them off. After that, blanching the pork bones in hot water for 2-3 minutes to scoop out the white foam from the water, this step is crucial.

Failure to do so will affect the deliciousness of the soup.

The third trick is to choose the right soup pot. Soups are even more delicious in a pressure cooker or casserole. Anyone who has used a pressure cooker to cook lotus root knows that the taste of the lotus root is particularly loose and powdery. If you don't have one, use a casserole, of which the purple casserole is very suitable for stewing soup.

Preparation of stewed pork bone brothCarrot mushroom pork bone broth.

Ingredients: 2 pork fan bones, 9 mushrooms (cut into pieces), 1 carrot (peeled and cut into cubes), 1 piece of ginger (sliced). (Other ingredients for making pork bone soup can be matched according to your preference), salt to taste.

Method: 1. Chop the pork fan bones into large pieces after buying them and rinse them with water. Prepare a pot of cold water, add ginger slices, and blanch pork fan bones.

After the fire boils, remove the foam from the surface (the advantage of blanching with cold water can maintain the nutrients in the pork bones on the one hand, and it will not be denatured due to sudden heating.) On the other hand, as the water temperature slowly rises, the dirt and blood in the pork bones can be fully boiled, so that the blanched pork bones will be cleaner and have no bloody smell). Finally, take out the blanched pork bones, rinse them with water, and control the water for later use.

2. Prepare an electric casserole for soup, pour boiling water, add ginger slices, and then put the blanched pork fan bones into the soup pot, and press the "old soup" button. Once the water is boiling again, add the carrots, cover and simmer for 60 minutes. After 60 minutes, open the lid, put in the mushrooms, and cook for another 30 minutes.

Add an appropriate amount of salt to taste before cooking. (After blanching, the pork bones are cleaned with clean water, and then directly put into a pot of boiling water to boil, this step can make the protein in the bones overflow quickly, so that the bone broth you cook is more fragrant and thicker, and the calcium in the bones can also be fully boiled out through slow cooking for a long time). Well, this fragrant carrot mushroom pork bone soup completes the simple recipe.

Ingredients: 400 grams of lotus root, 50 grams of peanut kernels, 400 grams of pork bones, 2g of saltMethod 1, peel and cut the lotus root into small pieces, put peanuts and two pieces of ginger into the soup pot, add 8-10 bowls of water, turn to low heat after boiling and keep boiling.

2. Blanch the pork bones in the water, remove the blood and put them into step (1) that has been boiled and boiled together.

3. Turn to high heat and cook for 20 minutes, simmer over low heat for about 1 hour, and add salt to taste.

Adding a teaspoon of vinegar to the bone broth can dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup.

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.

It is also best boiled in cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly exposed to high temperatures, and the outer protein layer of the meat will immediately solidify, so that the inner and outer layers of protein cannot fully dissolve into the soup. In addition, do not 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; Don't put too many condiments such as green onions, ginger and wine, just put it in moderation, otherwise it will affect the umami of the soup itself.

If you feel that bone broth is too greasy to drink like this, you can add some kelp, winter melon, and radish to make it too greasy. You can also roast a small amount of nori over a fire and sprinkle it into the soup to remove the greasy.

In the process of boiling the soup, pay attention to skimming off the floating powder and oil slick on the soup noodles, otherwise the final soup will be ugly.

Two catties of powdered arrowroot, two taels of Huaishan, four taels of eyebrow peas, and one pound of broken pork bones.

Method: Cut the arrowroot into thin pieces, wash the minced pork bones and eyebrow peas, put in about five bowls of water, put all the ingredients in the pot, boil for about one and a half hours, and then season and drink.

Efficacy: Clearing heat, reducing heat, strengthening the spleen and removing dampness.

Bring to a boil in a casserole, then turn to low heat and cook for an hour or two.

Nutritional value of pork rib soup Pork ribs are the best meat food to supplement nutritional protein, whether it is braised or stewed, its taste is very good.

Rice cooker pork bone health soup! I have to say that rice cookers are really good at making soup.

The weather is getting cooler, try to make a pot of nourishing pork rib soup for your family.