How to boil bone broth, how to make bone broth and ingredients

Bone broth. Material.

1 lobster, 1 2 onions, 2 tablespoons brandy, 1 2 cups milk, 4 cups fish stock, 1 bunch of spices, 1 2 cups flour, 4 tablespoons cream, 1 2 cups tomato puree, 1 2 cups fresh cream, salt to taste, pepper to taste.

Method. 1.The lobster bought is processed first, the shrimp head is cut, and then half is cut longitudinally for later use. Peel off the shell of the shrimp body by hand, take out the shrimp meat, and keep the shrimp shell for later use. Cut the onion into small cubes and set aside.

2.Preheat the pot, add 1 tablespoon of cream, stir-fry the diced onion until fragrant, then add the lobster meat, shrimp head and shrimp shell and fry it slightly, pour in 2 tablespoons of brandy, then bring the fire to the pot to let the alcohol fully burn, then pour in milk and 1 2 cups of stock, cook for about 2 minutes, then turn off the heat, take out the shrimp meat and set aside.

3.Take another pot, add 3 tablespoons of cream, pour in 12 cups of flour, stir-fry over low heat, then add 3 cups of stock, spice bunch, tomato mash and the soup ingredients of method 2. Turn to medium heat and bring to a boil, turn off the heat, filter out the thick soup, and finally heat the soup again until it boils, add 1 2 cups of whipped cream after turning off the heat, and mix well with an appropriate amount of salt and pepper.

4.Put the soup from recipe 3 on a plate, put the lobster meat in the middle, and decorate with lobster whiskers before serving.

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How to boil bone broth and ingredients:

Ingredients: 800 grams of cavity bones, large bones, pork ribs, 2 knots of lotus root, 3 spoons of cooking wine, 5 slices of ginger, and 3 grams of salt.

Steps: 1. Prepare the ingredients, and stew the lotus root 2 in a large pot, almost the amount of four people. Bones can be used for cavity bones, large bones, and ribs.

2. Wash the bones. You can also put flour and salt to wash, it is easy to take away the blood water. In a pot under cold water, add the ginger slices and cooking wine. After putting the ginger, put the cooking wine. Once boiling, skim off the blood foam.

3. Simmer the bone broth for about 20 minutes, then add the lotus root and simmer for about 30 minutes.

4. Because the pot is different, the stewing time will be different, according to whether the lotus root is soft or rotten, turn off the heat in advance or simmer for a while.

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.

How to make bone broth.

One, white radish bone broth.

Ingredients: 1 white radish, 1 kg of pork bones, 2 slices of ginger, 2 dates.

Method: 1. Wash the pork bones after flying water.

2. Peel the white radish and cut it into large pieces.

3. Put all the ingredients into the pot together, turn to low heat after boiling, and boil for 1 and a half hours.

4. After turning off the heat, add salt to taste.

Second, Huaishan corn carrot bone broth.

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