The practice of stewing large bone broth, the practice of large bone broth

The correct way to stew big bone broth, the chef teaches you the secret that the restaurant does not pass on, and the soup is thick and nutritious.

Preparation of large bone broth:

1. Chop the big bones into small pieces first; Add a spoonful of salt to the water, and then add a small amount of white vinegar to stir and dissolve, the salt water can better soak out the blood in the bones, and the white vinegar can release the nutrients in the bones faster, put the bones in it, and soak for more than an hour; The brewing color is a little whitish, clean it, blanch it in a pot under cold water, and add an appropriate amount of high liquor to remove the smell.

2. As the temperature slowly rises, you can see that there is a lot of foam in it, and when there is foam, you should start fishing, do not wait for the water to boil, so as to minimize the fishy smell, if you do not clean it in time, the fishy smell will run into the bones, skim the foam after boiling, and blanch for about a minute. Take it out, put it in warm water, clean the foam on the surface, don't use cold water, the bones shrink when cold, the meat will be firewood, and the soup will not be thick and white.

3. Put a little lard in the pot to boil, put the washed bones in it, stir-fry over medium-low heat, fry until the color is slightly yellow, add boiling water to it, add boiling water to boil the soup, the soup will be white, and it is the same as boiling crucian carp soup.

4. After boiling the pot again, skim the oil and foam on the surface, so that the soup is more refreshing and not greasy, and it is best to use a stainless steel pot or casserole to boil the soup. Through the early treatment, you only need to add ginger slices to remove the fishy smell well, and do not cover the pot when boiling the soup, so that the fishy smell can volatilize.

5. Put the winter melon cut in advance, add salt to taste, put salt after the meat dishes, put salt first, the meat will be firewood, stew the winter melon until soft, and add the soaked wolfberry.

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

The dish of Chinese New Year's Eve rice is definitely indispensable, and I don't want to make it really fragrant according to my method.

When stewing bone broth, it is better to put some wolfberries and Huang's stewed soup.

The stewed bone broth is so delicious and delicious:Ingredients: 2 large bones, 2 green onions, 1 piece of ginger, 2 tablespoons of cooking wine, 1 tablespoon of white vinegar, appropriate amount of salt.

Steps: 1. Chop the big stick bone into two sections (you can let the meat seller chop well) and wash it with water.

2. Cooking wine, ginger slices, green onion segments for later use.

3. Blanch the big stick bones in a pot with cold water to remove the blood, and rinse them with cold water repeatedly to remove impurities.

4. Add cold water and large bones to the pot, add the green onions, and bring the ginger slices to a boil over high heat.

5. Add salt when drinking, the boiled bone broth can be added to your favorite vegetables to eat for better nutrition, boiled noodles can be used to make dishes, and the rest is left as broth and put in a sealed container for freezing, and take it out when you use it.

The home-cooked recipe of big bone broth is one.

Step 1: Boil a pot of water, put in the stick bones, blanch for a few minutes, boil the blood in the bones, take out the bones, and pour out the water. Step 2:

Add cold water to the pressure cooker, add the ginger slices, then add the blanched stick bones, add some pepper, and most importantly, add a few drops of white vinegar. ps: 1. Stew the soup with cold water, the cold water should be added to a certain extent, the cold water can make the protein in the outer layer of the meat not solidify immediately, and the inner and outer layer of protein can be fully dissolved into the soup, so that the soup tastes more delicious.

2. When stewing bone broth, add a few drops of white vinegar, because vinegar can dissolve the calcium and phosphorus in the bones into the soup, and don't add salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of protein and affect the taste of the soup. 3. Use a pressure cooker to stew bone broth, my own opinion, so that there is more oil, the soup is thicker, whiter, and more delicious, and it is not easy to stew bone broth for too long, and it will destroy the protein in the bones after cooking for a long time. Step 3:

Stir evenly with a spoon in a clockwise direction, cover the pot, cook over high heat, when the pressure cooker is out of gas, first cook on high heat for three minutes, then switch to low heat and simmer for 30 minutes, stuffy until the pressure cooker is out of gas, and then open the lid. Step 4: The bone broth has a lot of oil on it, you can put the oil floating on the soup noodles in a small bowl and set aside for the next cooking.

Step 5: Put the soup in the pot in 2-3 crisper boxes, and then put it in the freezer in the refrigerator, take out a box to thaw and boil when eating, and put in the vegetables to boil.

The home-cooked recipe of big bone broth is two.

1. Clean the bones. 2. After the water boils, put the bones in and blanch them, wait for the color to change, take them out and put them in cold water, and then wash them. (The purpose of blanching is to remove blood water, and the purpose of putting it in cold water is to coagulate the fat on the outer surface).

3. Put water in the casserole (enough at one time), put the washed bones in, first use low heat, and then use high heat until boiling. (The purpose of the first low heat is to have a preheating process in the casserole). 4. After the water boils, skim off the foam and put the ginger, green onions and cooking wine.

5. When the foam is almost skimmed, turn to low heat and simmer for 2-3 hours. You can put a little vinegar on the way so that the nutrients in the bones can be dissolved. 6. Put salt before cooking.

Main ingredient scattering: 1100g of large bones

Excipients: appropriate amount of salt, 5g of green onion, 5g of ginger, 3g of star anise, appropriate amount of water.

Step 1: Put the large bones in the soup pot, add the water, and blanch.

Step 2: Remove the blanched bones, wash them, and put them in a clean saucepan.

Step 3: Add green onions, ginger slices, and star anise.

Step 4: Add an appropriate amount of water.

Step 5: Bring to a boil over high heat, reduce the heat to medium-low and simmer for one hour.

Step 6: Add salt to taste.

Step 7: Serve it out and enjoy it for rent. Loss.

The general step is to "fly the water" of the bones first, that is, boil the water first, and then put the bones in to scald them and scoop them up. Then boil the bones, water and other ingredients that are difficult to cook, such as soybeans and plums, black beans, ginger, longan, corn, etc. After boiling, simmer over low heat for about an hour.

Here's an example. Simmer bone broth.

In order to maintain the original sweet taste of the bones, only ginger slices, longan, red dates, and wolfberries are generally added to the accessories. Boil the water first, then put the bones in and boil, and when they are bubbly, scoop up the bones. Then add water, bones, ginger slices, and put the longan in it if you want to stew it together.

Red dates and wolfberries should wait until the water is boiling before putting them.

Note that the water is not over these "slag", and if you like to be lighter, you can also add an extra bowl of water. If you don't like the taste of ginger slices, you can also add ginger slices when you are "flying water", and then don't add them when you stew. Longan, red dates and wolfberry can be put in only one place, and all of them can be put in the hall, but you should put a little less, otherwise it will be too sweet and there will be no fragrance of bones.

Ordinary repentance and hidden rice cooker half a pot of water put 3 or 4 longan, 3 or 4 red dates, and a small handful of wolfberries.

Here's how to stew the big bone broth:

Ingredients: 1000g of large bones, 1 white radish.

Excipients: appropriate amount of salt, appropriate amount of coriander stool, appropriate amount of green onion, 1 large ingredient, appropriate amount of ginger, appropriate amount of garlic.

Steps. 1. Chop large bones into small pieces.

Steps. 2. Add water to a pot and bring to a boil.

Steps. 3. Blanch the big bones in a pot.

Steps. Fourth, remove the large bone after discoloration.

Steps. 5. Prepare green onions, ginger, garlic and ingredients.

Steps. 6. Put the big bones into the soup pot, add green onions, ginger, garlic and ingredients.

Steps. 7. Add an appropriate amount of water.

Steps. 8. Add an appropriate amount of salt and simmer for 30 minutes.

Steps. 9. Wash and cut the radish into pieces.

Steps. 10. Put the radishes, the big bones in the stew pot and the soup into the iron pot, pour it in, and simmer for 20 minutes over medium heat.

Steps. Ten. 1. Sprinkle with coriander and put on a plate.