Why is the big bone soup oily, and how to boil the big bone broth is the most nutritious

The main components of bone marrow are fatty acids.

Big bones and vegetables are nutritious in soup, and the specific method is as follows:

Main ingredients: 1 small stick bone, 80g mushroom, 80g lotus cabbage, 10 quail eggs, appropriate amount of green onions, 3 slices of ginger, 5 red dates.

1. Peel the lotus cabbage and cut it into slices and wash it.

2. Wash the mushrooms and tear them into large pieces.

3. Wash the jujubes and set aside.

4. Cook and shell the quail eggs.

5. Add a pot of water + green onion + ginger slices to the big bones and cook for 2 hours.

6. After the bone broth is boiled, add the red dates.

7. Add mushrooms and quail eggs and cook for half an hour.

8. Finally, add lotus vegetables, cook for 10 minutes, add an appropriate amount of salt.

9. The finished product is early.

The preparation of boiling pork bone broth is as follows:Ingredients: 600 grams of pork bones, 350 grams of lotus root, 200 grams of squid (dried).

Excipients: 1 teaspoon salt, 2 sweet corn, 1 small piece of ginger, 1 teaspoon cooking wine, 1 4 teaspoons white vinegar.

Steps: 1. Soak the dried squid in light salted water overnight in advance, brush the debris on the surface with a small brush and cut it into strips for later use.

2. Pork bones in a pot under cold water, boil, add shredded ginger and cooking wine to blanch to remove the blood.

3. Rinse the pork bones to remove the blood foam and add them to the casserole.

4. Add the squid.

5. Then add two slices of ginger.

6. Add enough water at one time, boil over high heat, add vinegar before boiling, turn to low heat and boil for 2 hours after boiling.

7. Prepare sweet corn and lotus root when making soup.

8. Peel the lotus root and cut it into large pieces, and cut the sweet corn into sections.

9. After the soup has been boiled for two hours, add the lotus root to the pot.

10. Then add the sweet corn and bring to a boil, then simmer for 40 minutes.

11. Finally, add salt to taste.

12. Finished product drawing.

Stewed big bones stew delicious and delicious method:

1.There is a lot of blood water in the big bones, and the big bones have a fishy smell, so the big bones stewed out must have a fishy smell, so if you want the big bone broth to be delicious, we must clean the big bones, soak the big bones in cold water for 1 hour, and put in 2 tablespoons of edible salt, salt can remove the blood in the big bones. The big bone broth stewed in this way is delicious, and it is guaranteed to have no fishy smell!

2.When stewing big bones, remember not to put salt too early, salt too early, stewed out of the big bones fleshy wood, the taste is not fresh, the taste of the soup is not delicious, the correct time to put salt is, after the big bones are stewed for 1 hour, put in the appropriate amount of salt, be sure to reduce salt.

Steps to stew bone broth:

Prepare ingredients: large bones, cooking wine, lard, salt, red dates, goji berries.

1. First take out the big bones we prepared and put them in the water to clean them first, take them out after the cleaning is completed to control the moisture, then we take out the wok and add half a pot of water, put the big bones in a pot under cold water, put a little cooking wine, blanch it over high heat, and remove the blood foam and dirt on the surface. Blanching big bones must be boiled in a pot under cold water, if you use boiling water, the blood foam is easy to coagulate, and no matter how you cook it, it will not come out.

2. After the water in the pot is boiled, let's skim off all the foam in it with a spoon. After skimming off the foam, let's cook it over high heat for another 5 minutes, after 5 minutes, let's take out the bones and go through cold water, which will make the meat firmer, and then wash it with water, and then take it out and put it in a basin to control the water for later use.

3. Heat the wok first, then put the lard we prepared into it, and heat the lard until it melts, and after the lard melts, let's put the bones in and stir-fry. This step is to make the bones stew more fragrant and white, stir-fry for about two minutes, and stir-fry until the surface is slightly yellow.

4. Then we pour boiling water into the pot, stew bone broth must use boiling water, stew boiling water over high heat can stimulate the nutrients in the bones, make the soup more thick and white, more umami, and drink more fragrant. After adding boiling water, we cover the pot and continue to simmer over high heat for 5 minutes, open it for 5 minutes to see, it has become very thick and white, let's put them into the casserole.

5. There is no need to add any seasonings here, so as to keep its original flavor, then cover and simmer over low heat for an hour. After an hour, you can smell the full fragrance, then put some washed red dates and wolfberries, cover the lid and continue to simmer for 10 minutes, after 10 minutes, put a little salt to increase the bottom taste, and a delicious big bone broth is ready.

Hello, the method of boiling the big bone broth: 1. The cleaning of the big bones contains blood water, and these blood water is the main smell of fish, so we must clean the blood water. First of all, we put the pork bones into a large basin, and then add a spoonful of flour, trying to make each piece of pork bones wrap in flour.

Flour has a strong adsorption capacity, which can absorb impurities and blood stains on the surface of pork ribs. After grasping well, we pour in the appropriate amount of warm water, and then put the pork bones. Grab and wash it, change the water a few times in the middle, and clean the pig bones is very clean.

2. Blanch and wash the big bones, we need to blanch and remove the blood and water again. Put the big bones in a pot under cold water, then add a few ginger slices, a green onion knot, and finally add a spoonful of rice wine, then turn on low heat and slowly boil. When there is foam on the surface of the water, quickly skim it off and cook until there is no more foam.

Then remove it, wash it with warm water and drain it. Blanched bones must not be washed in cold water, as this will make it difficult for fat to "flow out" and protein will not easily dissolve. 3. Add a little oil to the pot, put in the bones after heating, and fry the water vapor of the bones, so that the oil in the bones can be heated and quickly "flow out".

4. Add boiling water to boil and then add enough boiling water to the pot, remember not to add cold water, or that reason, so as not to expand and shrink the heat, so that the meat is firewood. It is best to add enough at one time, and if you want to add water halfway, you should also add boiling water, instead of cold water. Boil for 10 minutes on high heat until the boiling water turns white, then turn to low heat and simmer for 1-2 hours.

The important thing to note here is to keep it boiling all the time during the boiling process. Therefore, it is as if the oil is constantly stirred, which turns the oil into tiny droplets that are evenly dispersed, and the dissolved proteins "wrap" the tiny droplets and fuse them into the water. If you want to add white radish, you can choose to add it when it has been boiled for an hour and a half, and then continue to boil, if you don't add anything, continue to boil on low heat for more than two hours.

Finally, add edible salt and monosodium glutamate to taste. 

Summary. Kiss, the big bone broth can be boiled like this: 1

The big bones must be chopped, this is because the nutrients in the bone broth mainly come from the bone marrow in the big bones, so the big bones we buy must be chopped into pieces, otherwise the nutrients in the bone marrow can't be boiled no matter how you cook them, and the big bones stewed out are fishy and unpalatable. 2.Big bones must be washed before blanching, many friends in the big bone broth, when blanching the big bones, directly blanch the bones in a pot under cold water, in fact, this practice is wrong, before blanching the big bones must be put under cold water for five or six minutes, the blood water inside as much as possible to wash away, so that after blanching the big bones, the blood water can be removed more cleanly, and the color of the stewed big bone broth will be white, thick and delicious.

3.In the process of stewing big bones, the heat must be mastered, many friends in the stew of big bones, often open medium and low heat has been stewing, in fact, this approach is wrong, in the process of stewing, to first open the high heat and stew for 15 minutes, the nutrition in the bones is completely stewed, and then turn on medium and low heat, slowly simmer the bones, the heat must be mastered.

Kiss, the big bone broth can be boiled like this: 1The big bones must be chopped, this is because the nutrition in the bone broth mainly comes from the bone marrow in the big bones, so the big bones we buy must be chopped into pieces, otherwise the nutrients in the bone marrow can't be boiled no matter how you cook it, and the stewed big bones are fishy and unpalatable.

2.Big bones must be washed before blanching, many friends in the big bone broth, blanching the big bones, directly put the bones with cold water under the pot to blanch, in fact, this practice is wrong, before blanching the big bones must be put under cold water for five or six minutes, the blood in the inside as much as possible, so that after blanching the big bones, the blood water can be removed more cleanly, and the color of the stewed big bone broth will be white, thick and delicious. 3.

In the process of stewing big bones, the heat must be mastered, many friends in the stew of big bones, often turn on the medium and low heat to tease the hand to stew, in fact, this approach is wrong, in the process of stewing, to first simmer on high heat for 15 minutes, the nutrition in the bones is completely stewed, and then turn on medium and low heat, slowly simmer the bones, the heat must be mastered.

Steps: 1. Cut off the rod bone from it, blanch it in cold water after washing, remove it and rinse it for later use. Peel the radish and cut into hob pieces.

2. Add water to the stew pot (the amount of water should be given at one time), put in the stick bones and ginger slices, boil over high heat, skim off the foam, and drop in a few drops of white vinegar (vinegar can dissolve the phosphorus and calcium in the bones into the soup and accelerate the cooking of the bones). 3. Change to low heat and simmer for about 2 hours, add white radish, simmer until the radish is ripe, add salt to taste, and sprinkle with chopped green onions.

Summary. Hello dear, if you want to boil a big bone broth, the cost may be a little high, and now it is generally added with additives.

I want to open a noodle shop and I don't know how to make bone broth.

Hello dear, if you want to boil a big bone broth, the cost may be a little high, and now it is generally added with additives.

1. It is best to fry the big bone meat with hot oil in advance, generally stir-fry with green onion and ginger first, and fry the pork ribs until fragrant, you can boil the fish soup white, and the milky soup is a perfect combination of water and oil. 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 cleared, it will affect the final soup color, making the final soup white. 3. If you want to boil the soup white, you must keep the high temperature in the pot.

Avoid always lifting the lid and letting the heat dissipate. Don't worry about the water in the pot boiling dry and keep adding water, if you really want to add it, add another boiling water, don't add cold water directly. If you feel that the fire is too big, it is better to change it to medium heat and avoid adding water constantly.

4. It is best to boil it in cold water. If you pour hot water into the pot at the beginning, the surface of the meat will suddenly be 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. 5. In addition, 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 and affect 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.

Here's how to do it, kiss you and think about <>

<> whether to have condiments.

Do you want to put condiments.

That's all the condiments on top.

Green onion and ginger wine. Kiss you and take a look.