How to make stewed kelp with spine bones, how to make stewed kelp with large bones

Preparation of kelp stewed pork rib soup:

Ingredients: Appropriate amount of dried kelp, 250g pork ribs, 3 cloves of garlic, 4 slices of ginger, 1 fennel, about 8 Sichuan peppercorns, 1-2 dried chili peppers, light soy sauce, dark soy sauce, cooking wine, salt, and sugar.

Method: 1. Soak the dried kelp 3 hours in advance, wash it, and tear it or cut it into slices about the size of the pork ribs.

2. Blanch the pork ribs, wash and drain.

3. Heat the oil in the pot, about 6 minutes hot, add the pork ribs and stir-fry, know that the surface is evenly coated with oil, which is golden brown, add cooking wine, and continue to stir-fry for a while.

4. Add hot water to the pot to submerge the ribs. Add ginger, garlic, fennel, Sichuan pepper and dried chili peppers, bring to a boil over high heat, turn to medium-low heat and simmer for 1 to 1 to 1 and a half hours, until the ribs are soft.

5. Blanch the kelp and remove the fishiness.

6. When the pork ribs are crispy and soft, add light soy sauce, dark soy sauce and kelp, bring to a boil over high heat and turn to medium-low heat and continue to simmer for about 20 minutes, until the pork ribs are evenly colored and flavored inside and outside.

7. Add salt and sugar and continue to simmer for 10 minutes, turn to high heat and reduce the juice slightly.

Kelp is rich in protein and carbohydrates, eating pork ribs can help us supplement calcium, strengthen bones, and also help to protect hair and promote the development of the body and brain. Adolescent children can drink more kelp pork rib soup, which helps to grow taller and has balanced nutrition.

Preparation of large bone kelp soup:

Ingredients: 500 grams of pork ribs, 800 grams of pork bones, 1 kelp.

Excipients: 1 piece of ginger, a small amount of Sichuan pepper, an appropriate amount of salt, and an appropriate amount of shallots.

1. Cut the kelp into pieces in advance, and cut the old ginger by the way. Large bone kelp soup.

2. Boil a pot of water in a pot, boil the underwater pot, remove the blood water, and then pick it up again, take a pot of water, cool the pot under water, and scoop out the foam on it with a spoon after the water boils (be sure to scoop it clean), and then add ginger slices and peppercorns and simmer for an hour (the big bones will be more fragrant if they stew for a while).

3. Soak the ribs in water several times to remove the blood.

4. After the bones are stewed for one hour, put the kelp and pork ribs down in the pot and continue to simmer for one to two hours, as long as the kelp is chewy.

5. Prepared large bone kelp soup.

The kelp bone broth is rotten and the meat is rotten and the kelp is slippery. The whole dish is delicious and the soup is fresh.

Ingredients: 400 grams of pork bones, 150 grams of kelp, green onions, ginger kelp bone soup slices, refined salt, rice wine, and sesame oil.

Production Steps:1After soaking the kelp, put it in the cage drawer and steam it for about half an hour, take it out and soak it in water for 4 hours, soak it thoroughly, wash it and control the water, and cut it into long cubes.

2.Wash the large bones, cut them with a knife, chop them into about 4 cm segments, boil them in a pot of boiling water, remove them and soak them in warm water to wash them clean.

3.Add 1000 grams of water to the net pot, put in the big bones, green onions, ginger slices, rice wine, boil with a strong fire, skim off the foam, then simmer over medium heat for about 20 minutes, pour in the kelp pieces, and then boil for 10 minutes with a strong fire, pick out the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil.

Tips for action. 1. After blanching the big bones, it is best not to use cold water to wash away the blood foam, and the water added cannot be cold water, otherwise the meat will be easy to shrink when it is suddenly cold, and it will not be easy to boil.

2. It is recommended to use thicker kelp roots to boil this soup, usually supermarket aquatic products area can buy already soaked kelp roots. The thick kelp is extra delicious when cooked, but if you like to eat the crispy one, it's a different story.

Preparation tip: How to handle dried kelp.

Freshly bought dried kelp usually has a thick layer of salt, a lot of sand, and due to the pollution of seawater, the arsenic content is high, so it must be soaked and cleaned well in advance before cooking. After the edible kelp is cleaned, it should be soaked in water again, and the water should be changed continuously, and it is generally soaked in water for more than 6 hours before it can be made. However, if the quality of the non-polluted kelp can be guaranteed, there is no need to be so troublesome, because if the soaking time is too long, the nutrients in the kelp will also dissolve in the water.

Soak the kelp in rice water in advance; Or add a little (not too much) edible alkali or baking soda when boiling kelp, after boiling soft, soak the kelp in cold water, clean it, and then remove it to eat. Or open the ball of dried kelp and put it in the cage drawer to steam it in water for about half an hour, and then soak it in water overnight. It can make the kelp not only crispy and tender, but also soft and delicious.

How to make kombu soup with bones].

Wash the pork backbone and blanch it for later use, slice the ham for later use, wash the fresh kelp, cut the cleaned fresh kelp into small pieces and blanch it for later use, add boiling water to the blanched pork backbone, and boil the green onion and ginger for half an hour.

Half an hour later, add the sliced ham and cook for 30 minutes, then add the chopped kelp cubes and cook for 20 minutes, and finally add salt and put it in a bowl and eat!

Kelp can't be with anything].

Step 1: Kelp + pig blood: Eating together will cause constipation, because kelp and pig blood are mutually restrictive, and eating the two together is not conducive to digestion and absorption.

Step 2: Kelp + licorice: Eating both at the same time will produce toxic substances.

Step 3: Kelp + Grapes: Grapes contain acid, kelp contains iron, and acid affects the absorption of iron in the body. It also affects calcium and iron absorption. In addition, if the arsenic in the kelp is not washed, the vitamin C in the grapes is easy to form toxic substances after the interaction with the arsenic.

Step 4: Kelp + Persimmon: The acids in the persimmon combine with the substances in the kelp to form insoluble conjugates that may cause gastrointestinal upset.

Step 5: Kelp + Tea: The acid contained in the tea may react with the iron in the kelp, which is not conducive to iron absorption.

The day before yesterday, I drank kombu bone broth outside, and it tasted delicious, so I tried to make it myself when I got home. Kelp is a seaweed food rich in iodine and potassium, which is stewed with bones and is not only nutritious, but also delicious. Let's take a look at the home-cooked recipe of kelp stewed bone broth.

Fan bones, kelp, ginger, garlic, peanut oil, soy sauce, salt, vinegar.

01 Prepare all the ingredients: a fan bone, an appropriate amount of kelp knots, and an appropriate amount of ginger.

You can buy kelp knots or kelp slices.

02 Wash the kelp knot you bought, and set it aside.

03 Boil a pot of water in a pot, put in the cleaned fan bones, and blanch the fan bones in boiling water for about 3 minutes.

04 Blanching the bones with boiling water can remove excess blood. Pick up the scalded bones and set aside.

05 Clean the ginger, slice it and set aside.

06 Put the cleaned kelp knots, fan bones, and ginger slices into a high-pressure rice cooker, add an appropriate amount of water, and drop two drops of vinegar. Dripping vinegar into the bones helps to bring out the calcium in the bones.

07 The high-pressure rice cooker will simmer for about 1 hour, and the bones will be simmered very soft, add an appropriate amount of salt to taste, and you can drink a bowl of thick kelp bone broth.

08 Prepare the sauce below, chop two garlic heads, add an appropriate amount of chives, soy sauce, peanut oil, salt, vinegar, stir well, and you can eat it with bones.