How do you make bone broth? The correct steps to boil bone broth

Choose fresh miscellaneous bones, any part is OK, but to ensure that at least one stick bone (broken) soaked in water for half a day (change the water several times), put cold water in the pot without the bones, put some cooking wine to boil the pot, put a basin of hot water next to it for standby, take another pot to boil on the fire, put green onions, ginger, peppercorns, ingredients, cooking wine and cook for a while, wash half a firewood chicken with hot water, put it in the pot, put the boiled bones in hot water to wash off the blood foam and put it in the pot to cook with the chicken.

Bone: Use one stick bone and two fan bones Ingredients: two corn, two to three carrots, 4 slices of ginger Method:

Boil the bones with a pot of boiling water for a few minutes, pick them up and put them in the soup pot for seven minutes, then put the ingredients and bones together in the soup pot and boil for 2-3 hours, and put an appropriate amount of salt before drinking. This is the most commonly drunk old fire soup in Guangdong, try it! But you don't know what your bone broth is used for, there is one bone broth that is special.

Ingredients: 3-5 stick bones, the ingredients are: 3-5 stick bones for pickling the leaves and stems of the head cabbage, one is divided into two sections, it is also scalded with boiling water for a few minutes, and then put it in the pot, add water, the water is not too much, it is enough to submerge the bones a little, first use high heat, burn for about 20 hours, and then change to low heat to boil for about 30 minutes, cut the leaves and stems of the head vegetable into small pieces, put them in the soup, and then boil for 15 minutes, and then add a little salt and pepper, this soup, the taste is very special, and the rice is really delicious.

Bone broth is nutritious and delicious, mainly due to the dissolution of the protein and fat in the bones (which contain many amino acids) into the soup. To make the boiled bone broth delicious and nutritious, first of all, the bones should be placed in a pot of cold water, gradually heated and boiled, and then, simmered instead, so that the bone tissue can be loosened, and the protein and fat in the bone can gradually depolymerize and dissolve. Secondly, in the process of boiling bone broth, do not add cold water to the pot halfway, otherwise, the temperature of the soup will drop suddenly, which will cause the proteins in the bones to quickly solidify and denature, shrink into a mass and no longer depolymerize, and the voids on the surface of the meat and bones will also shrink as a result, resulting in tight meat and bone tissue that is not easy to simmer, and the protein and fat in the bone marrow cannot be dissolved in large quantities, which not only affects the nutritional content in the soup, but also affects the freshness of the soup.

Ingredients for pork bone broth:

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 rice wine, 5 kg of water.

Pork Bone Broth Features:

Fragrant and fatty. Applicable dishes: stewed lion's head, etc.

Preparation of pork bone broth:

1. Wash the fan bones, straight bones, coccygeal bones, and broken bones, then put them into a pot of boiling water and boil over low heat for 10 minutes.

2. Take out the bones, put them in warm water, and wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones.

3. Then split the straight bone, split two pieces, exhaust the bone marrow, put it in a steel pot, filter the original soup with a fine mesh sieve, add green onions, ginger and wine, boil over high heat, skim off the foam again, turn to low heat and simmer until 3 hours after the soup, that is, it is good.

4. Generally, pork bone broth can be used continuously, and it can be boiled for 9-10 hours at home, and can be used 2-3 times until the fan bones have been crisped, the bone color is gray and dark, and the soup has been exhausted in terms of umami and fat nutrition. Color: Soup is clear and bleached.

Boil with large bones for 2 hours...

Add a certain amount of bone meal.

Now there is bone meal to buy.

After adding a certain amount of starch. Preferably in small amounts.

It can increase the viscosity of the soup...

The first time you make bone broth, there is always no way to start, and I don't know how to do it, it is very important to pay attention to the steps when making bone broth, first of all, you need to wash the bones first, you must ensure that all the water is filtered out, and you can prepare a large pot after there is no blood and water, boil for about five minutes, and then rinse repeatedly.

Huaishan corn carrot bone broth.

Ingredients: A pork bone (about 800-1000 grams), cut into small pieces, half a fresh Huaishan (also known as yam), corn, 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 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, add Huaishan pot for another hour, add 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。After the soup is cooled thoroughly, put it in the refrigerator, 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.

Ingredients for pork bone broth.

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 knot, 1 small piece of ginger, 50 grams of wine, 5 kg of water.

The first step of the method: 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.

Step 2: Split the straight bone, split two pieces, and put it in the pot (I use a clay pot here, because my wife said that she would not consider eating it except for the meat stewed in the clay pot), add green onions and ginger, and then put in cold water, which is best to add enough at one time.

Step 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.

Step 3: Skim off the scum (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of wine (depending on the amount of wine). Hey, hey, just kidding) 50k or so.

Step 4: 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.

Step 5: Simmer for 2-3 hours and then make the soup! 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.

【Food sharing --- bone broth recipe】

Ingredients]: Appropriate amount of pork stick bones (large bones).

Ingredients: lard, shallots, ginger slices, pepper, salt, goji berries.

[Start making]——

Step 1: Prepare a few pork stick bones, soak the pork stick bones first, and soak them for at least 20 minutes. Don't be in a hurry to soak for a while, the main purpose is to soak out the blood in the bones.

Step 2: Pork stick bones in a pot under cold water, add green onions and ginger slices, boil the water over high heat, cook for another 5 minutes, completely boil out the dirt in the bones, and then use a spoon to suffocate the foam. Then take the bones into the water and wash them.

Step 3: Pour some lard into the pot, which must be boiled in lard. After the lard has melted, add the large bones, fry them over medium-low heat, and fry the bones until the meat on top is golden on all sides.

Add boiling water, and the amount of water must be sufficient, because the boiling time is relatively long. If you add water halfway, not only will the color become lighter, but the taste will also be half worse.

Step 4: After adding boiling water, you will find that the color of the water has turned a little whiter, but it is not that milky white. At this time, bring the soup to a boil on high heat, add the shallots knots and ginger slices, and then turn to low heat and simmer for 50 minutes.

When simmering for 20 minutes, it is best to pick out the green onion and ginger to avoid affecting the taste.

When the time comes, you will find that the color has become milky white, which is very beautiful. If it is stewed in a casserole, the color will be whiter. When out of the pan, add pepper and salt and sprinkle with chopped green onions.

To match the color, you can add the goji berries soaked in advance, and a delicious bone broth is ready.

Food tips and tricks sharing.

1. If you are not in a hurry to drink bone broth, you can soak the big bones first, so that the dirt in the bones can be soaked out.

2. To boil bone broth, you must fry it with lard, and you must fry the bones until golden brown, so that the temperature of the bones is relatively high, and add boiling water, so that the protein in the bones can be stimulated.

Don't boil the bone broth directly in the pot, master this correct step, and the soup will be fresh and fragrant.

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.

Ingredients: Leg bones, carrots, salt, cooking wine.

1. First of all, we have to buy an appropriate amount of leg bones in the market, when buying bones, we must choose leg bones to buy, the soup boiled out of the leg bones is the most nutritious, because the bones of the leg bones are relatively hard, when purchasing, we should ask the merchant to chop the bones into small pieces. After buying the leg bones at home, you need to rinse them with water, rinse them away from the excess bruises in the leg bones, and then add an appropriate amount of water to the leg bones and let them soak for another half an hour.

2. After the bones are soaked, you need to pour out the soaked blood water, and then prepare a small pot in the bucket, and add an appropriate amount of cold water to the pot, and then put the prepared bones into the pot with cold water, and heat the cold water, and after the water boils, let the bones be blanched in the pot. Blanching can completely remove impurities and blood from the bones. When the blood foam in the bones has been completely boiled, remove the bones and put them in clean water to wash them again.

When blanching the bones, you can also add an appropriate amount of cooking wine to the pot to blanch the water, which can have a certain effect on the bones. ）

3. Finally, we only need to prepare a casserole, then add the prepared bones to the casserole, then add an appropriate amount of ginger slices, and pour enough water. If you add water to the pot halfway, it will affect the release of protein in the bones, and because the bone broth is boiled for a long time, the water consumption is relatively large, so when adding water, you must add the water at one time.

4. After the bone broth boils, you need to add an appropriate amount of white vinegar to the bone broth. The addition of white vinegar can promote nutrients such as calcium and phosphorus in the bones, which are better dissolved in water, so as to make the soup more nutritious, not only that, but the addition of white vinegar is also conducive to the absorption of the stomach and intestines. In this process, we can prepare some carrots to cut them into pieces, and then prepare some corn, cut them into small pieces, and then add them to the bones, and boil them together, ten minutes before the bone broth is about to come out of the pot, add an appropriate amount of salt to it to taste, and a delicious bone broth can be eaten out of the pot.