How to make bone broth the most nutritious, and how to boil bone broth to be the most nutritious?

Generally, where you buy bones, you can ask the store to help you sawn the bones into knots or chop them into knots, so that you don't have to make a bang at home.

First of all, the pork bones should be watered once: that is, boil a pot of boiling water first, put the bones in and cook for about 10 minutes, (seeing the bones indicates that the remaining meat is cooked, or there is no blood), and remove them. Rinse the bones with cold water to remove the blood from the bones, but be careful not to wash the marrow off the inside of the bones.

Re-boil a large pot of boiling water, and when the water is boiling, add the crushed ginger, garlic and green onion knots, cook for a few minutes, and then add the bones.

Once the bones are in place, bring to a boil over high heat, cover the pot (you can leave a small slit), then switch to medium-high heat and cook for 2-3 hours.

Note that if you want to boil 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.

When you're making soup, don't forget to do something else.

Do not add salt to the soup, and add salt to taste these when you drink the soup.

We usually don't add water halfway through the soup, and after boiling, the original large pot of water becomes half a pot of milky white soup. At this time, turn off the heat and clean up the oil slick from the noodle soup first.

This thick soup can be eaten directly, or add boiling water and boil for another 10 minutes to dilute it (it is best to do this when there are many people), or cool it and freeze it to use it later.

**The wolfberry pork bone soup in the soup is made by adding boiling water and wolfberries to the thick soup and boiling them together for 15 minutes. If you want to add other Chinese herbs to make a tonic soup, add them according to the time the herbs need to be boiled.

There are three points to pay attention to in the pot: 1. The utensils for making soup The first choice for making soup is a clay pot, followed by a cast iron pot, and then a stainless steel pot. 2. Choose the ingredients for the soup.

It is best to use pork leg bones to make bone broth, followed by keel, and then pork skull. 3. Master the heat of the soup. Put a few drops of vinegar in the soup before cooking to facilitate the precipitation of calcium.

Cooking method: Put enough water in the casserole, add the bones at the same time, boil over high heat and switch to low heat to boil for 2 hours, if it is not so greasy, remove the oil slick on the soup and season it. The soup is delicious and clear.

If you want to make a soup like milk, switch to medium heat one hour after boiling, and then it will be milky white. One thing to note here is that the pork bones must be pot under cold water, otherwise the soup will not be so delicious!

I'm tired of reading the traditional food tutorials in extraordinary times, and I'm listening to some interesting words.

1. Pot under cold water. Before putting the bones into the pot, wash them and blanch them again. Blanching removes dirt, blood foam, and most of the purines.

When stewing soup, you should put cold water in a pot, add enough cold water at one time, and slowly warm it, and then boil it over low heat for 2 hours, so that the protein can fully dissolve into the soup, and the soup will taste more delicious.

2. Find a good partner. Stewing bone broth with vegetables not only increases the nutrients but also makes it taste better. For example, lotus root has the effect of nourishing the stomach and nourishing yin, strengthening the spleen and invigorating qi, and making soup with pork ribs can strengthen the spleen and appetize; Corn smells fragrant, and soup is cooked with pork ribs, which helps to increase appetite and reduce greasy feeling; Kelp contains algin, alginic acid and other substances, which help lower blood pressure and lipids, and make soup with pork ribs, which helps to reduce the body's absorption of saturated fat and cholesterol; Winter melon has the effect of moistening the lungs, clearing heat and diuretic, and the propylene glycol contained in it can effectively inhibit the conversion of sugars into fat, which is very suitable for making soup with pork ribs.

3. Add vinegar to an appropriate amount. From the perspective of nutrient acquisition, when stewing bone broth, after the water is boiled, an appropriate amount of vinegar can be added, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and facilitate gastrointestinal absorption.

4. Don't have too much seasoning. Too many spices may cause flavor to be crossed, which will affect the original umami of the soup and the original taste of the meat. Generally speaking, according to your taste, it is perfect with 2 or 4 kinds of seasonings.

5. Put salt later. Putting salt too early will make the protein in the meat coagulate, which is not easy to dissolve, and will also make the soup dark and not concentrated enough. Leaving the salt late does not affect the taste of the soup, but it will keep the meat tender. So it's best to add salt when it's almost out of the pan.

Precautions for stewing bone broth:

It is a misconception that the longer the simmering time, the more nutrients in the bones will be dissolved, and the higher the nutritional value. Because the calcium in bones mainly exists in the form of calcium phosphate and calcium carbonate, it is difficult to melt no matter how long it is stewed; Secondly, as the simmering time is extended, the protein in the bone broth will be severely damaged; In addition, prolonged simmering can also cause a large amount of fat to spill out of the bones and bone marrow.

Not everyone can drink these delicious old fire soups, such as gout patients and diabetic patients, because purines and other nitrogenous extracts have to be processed by the liver and turned into uric acid and excreted by the kidneys, so too much "purines" increase the burden on the liver and kidneys. The deliciousness of the soup is also related to the fat and sugar leached in the soup, which are not conducive to diabetes control.

The above content refers to People's Daily Online - How to stew nutritious and delicious bone broth.