How to cook beef bone broth for the best effect, and how to make beef bone broth to be delicious

Tomato, corn, pork rib soup was delicious.

Wash the beef bones.

First of all, clean the beef bones that you bought, because the beef bones will stick to some impurities, grease or some blood stains during the slaughtering process, which is generally difficult to wash off with water, so we must have a way to clean these substances.

Prepare some cornstarch or flour and sprinkle it on the beef bones. Cornstarch or flour has a good adhesion effect, which can adhere to some fine impurities on the beef bones, and then wash off the impurities through clean water.

Add some water to melt the cornstarch, so that the cornstarch seeps into the subtle crevices and sticks out the impurities.

Then cover up the beef bones and soak them for about 1 hour, so as to soak the blood of the beef bones out, reduce the fishy smell when cooking the soup, and change the water as many times as possible halfway.

Blanch the beef bones.

After cleaning the beef bones, blanch the beef bones, and the cow blood hidden in the beef bones will seep out under the action of hot water to achieve the purpose of removing the fish. Coupled with the combination of ginger and shallots and cooking wine, the effect of removing the smell is greatly improved.

Blanching for 2 minutes, we can see that there will be a lot of foam, which are decomposed by some impurities and some cow blood, and we need to remove these foams that are constantly generated. Finally, scoop up the beef bones, rinse them again with clean water, and then cook.

Beef bone radish soup.

Ingredients required: beef bones, white radish, salt, rice wine.

Prepare some white radish to stew in beef bone broth, it will be very delicious, and the white radish can absorb the deliciousness of the soup, and it will also be very delicious.

1.First heat the pot, pour in a little cooking oil, put the beef bones in, and then pour a circle of rice wine into the pot to let the rice wine stimulate the aroma at high temperature.

2.Then add water at one time, as much as possible, and do not add water halfway when simmering.

3.Then we can see that there are some fine foams in the pot, which are cleaner than when blanching, and these foams do not need to be removed.

4.Then pour the water in the pot and the beef bones into the casserole, turn on high heat and bring to a boil, then turn to low heat and simmer for about 1 hour.

5.After half an hour, add the white radish and continue to simmer for about 10 minutes.

6.Finally, before drinking, just add an appropriate amount of salt to taste.

Summary: The method of stewing beef bone soup, in simple terms, must first clean the beef bones with flour, then soak them in water, then blanch them, and add cooking wine, ginger and green onions.

It is best to boil oxtail, boil over high heat and simmer until white, and add seasoning chopped green onion or tomato sauce according to personal taste.

It takes a long time to stay up.

Remember.

Ingredients: 200 grams of beef bones, appropriate amount of lotus root, appropriate amount of red dates, appropriate amount of fine salt.

1. Shouchenmin first prepares the materials and cuts the lotus root into pieces with a knife.

2. Then blanch the prepared beef bones, take them out and put them into the stew pot, <> 3. Add the prepared lotus root, red dates, ginger and an appropriate amount of water to the slag branch of the stew cup.

4. Then put the stew pot into the stew pot and plug it in to start working automatically.

5. When the time is up, put salt and mix well.

6. Mix well and serve, so that the beef bone broth is ready.

Preparation of stewed beef bone broth:

Ingredients: 700g of beef neck bone.

Excipients: appropriate amount of ginger, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of fragrant Wu Mengcai.

1. Defrost the beef bones in advance and put them in the pot with ginger slices and cold water.

2. It will cook a lot of acres of orange shed blood foam.

3. Scoop up the water and wash and drain.

4. Put an appropriate amount of water into the casserole, put the ginger slices and beef bones into the pot quickly.

5. Add a tablespoon of vinegar, bring to a boil over high heat, turn to low heat and cook for about 3 hours.

6. Add an appropriate amount of salt to taste after cooking.

7. Finished product. <>

Method 1: Beef bone broth.

Prepare the ingredients as follows: 1 kg of beef offal, 1 piece of ginger, 3 grams of astragalus, 3 grams of wolfberry, 1 teaspoon of salt, 1 teaspoon of chicken essence.

The specific method is as follows: slice ginger, blanch the beef bones to remove blood foam, put cold water in the pot, put in the beef bones and ginger slices, add the prepared medicinal herbs, boil over high heat, turn to low heat and simmer for 3 hours, add seasonings and serve.

Method 2: Beef bones with salt and pepper.

Prepare the ingredients as follows: 1 kg of beef bones, 1 green and red pepper, 1 piece of ginger, 1 head of garlic, 2 tablespoons of salt and pepper, and 2 tablespoons of cooking wine.

The specific method is as follows: pat the ginger and chop it, pat the garlic and chop it up, cut the green and red peppers into small pieces, chop the beef bones into small pieces after they are cleaned, and then put them in the soup pot, add ginger slices, boil for 1 and a half hours, add salt to the soup after boiling, take out the beef bones to control the dry water, and then heat the green and red peppers, ginger and garlic into the pot, stir-fry over low heat, pour in the beef bones after stir-frying, sprinkle in pepper and salt, and stir-fry evenly to get out of the pot!

Method 3: Spicy beef bones.

Prepare the following ingredients: 1 kg of beef bones, 8 dried chilies, 5 cloves of garlic, 1 piece of ginger, 2 star anise, 2 pieces of cinnamon, 5 bay leaves, 20 grams of rock sugar, 1 teaspoon of salt, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 2 tablespoons of cooking wine.

The specific method is as follows: add water to the pot, boil the beef bones under cold water, add ginger slices, blanch the cooking wine, then remove the dry water and set aside, add oil from the pot, put the rock sugar into the pot, fry it into the sugar color, then pour the beef bones into the pot, fry the sugar color, add 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, stir-fry evenly and color, then pour in the boiling water that has not been over the beef bones, add dried chili peppers, star anise, cinnamon, bay leaves, garlic, ginger slices and cover the pot, simmer for 40 minutes, add 1 teaspoon of salt after 40 minutes, and reduce the juice over high heat, Wait until the soup is almost dry!

1.Soak the required beef bones in cold water for about 1 hour and remove them;

2.Then put it in boiling water to completely scald off the blood;

3.Put the washed beef bones into a large pot, add the green onions, ginger, garlic, appropriate cooking wine and plenty of water;

4.Bring to a boil over a fire, then turn to medium heat and boil until half of the water in the pot remains, and use a spoon to remove the grease and foam floating on it at any time;

5.When the soup is milky white, add the beef ribs and simmer for 3 hours, using a spoon to remove the fat and foam floating on it at any time;

6.After cooking until the meat is rotten, remove the ribs, scrape off the flesh from the bones and cut into thin slices;

7.The bones continue to simmer until the soup turns into a thick, milky white stock;

8.Put the thin slices of meat in a bowl, pour over the hot soup, sprinkle with chopped green onions and sesame seeds, add salt and pepper and add a few drops of balsamic vinegar while cooking, which can speed up the dissolution of calcium in the bones and shorten the cooking time.

It is better to stew beef bones in an electric casserole.

Beef bones are generally larger and harder, so when you buy them in the market, you ask the merchant to chop them into small pieces. After washing it at home, put it in a pot of cold water and boil it (the general stainless steel pot is OK, open it faster), and after the water is boiled, the blood foam that floats to the water surface will be skimmed out (there is more blood foam on the cow bones, so you should open it for a while, skimming.

Three or four times to remove the blood foam).

Pour the bone broth into the electric casserole, add a small piece of ginger (pat it a few times with the side of the knife), one or two green onions (just pinch it into two pieces by hand), a few peppercorns, open it to the soup setting, add a few drops of vinegar (so that the calcium in the bones can more easily dissolve into the soup), and simmer from noon until you get off work in the afternoon.

Stewed ribs in beef bone broth are the best, but don't stew them directly in the beef bone broth, so that the soup can't be left for a long time. It's best to use another pot to scoop some soup out, add in the large pieces of rotten and cook for about 20 minutes.

Precautions: In the pot of stewed beef bones, the water should be added at one time, and it cannot be added halfway; Don't put salt when stewing, and add it to the pot of soup when you eat it (don't put MSG, it will affect the original umami).

Many people don't know how to cook beef bone broth, and when making soup, this kind of thing is put to remove the fishy, which is delicious and calcium-replenishing.

In a pot under cold water, turn the water to low heat, skim off the blood foam, drop a few drops of vinegar, it is recommended to use a casserole.

Ingredients: beef bones and small intestines.

Excipients: oil, salt, light soy sauce, star anise, cinnamon, ginger Lettuce steps: put the pot on the fire, add an appropriate amount of water to boil, put in the small intestine of the cow, chop the beef bones and blanch the blood foam;

Remove and rinse, drain and set aside;

star anise, cinnamon, ginger for spare;

Put the pot on the fire, pour in the beef bones, beef intestine, add an appropriate amount of water, add ginger, star anise, cinnamon;

Add light soy sauce and salt to taste;

Cover with a lid, turn to medium-low heat after the gas is boiled on high heat;

After 50 minutes of degassing, remove the small intestine and cut it into sections, put it on a pot to boil the soup, add lettuce and blanch for 2 minutes;

Sprinkle in the chicken powder and serve;

Tip 1 Adjust the cooking time according to your taste, but not less than 30 minutes;

2 Beef bone broth is boiled out of oil, which can be filtered out with an oil net, or you can add some green leafy vegetables to absorb the excess oil.

Characteristics of beef bone soup: the soup is light yellow, clear, delicious in smell, rich in nutrition, and can be used to make soups, hot dishes and various sauces.

Here's how to make beef bone broth:

Ingredients: kg of beef bones, 3 carrots, 1 green onion, 4 slices of ginger.

Method:1Go to the morning market to buy a kilogram of beef bones, buy the beef bones to wash with cold water, and then put them in a large basin to soak for a while, soak the blood water out, and then put it in the pot, a little more water, be sure to use cold water, not boiling water, boil and put in the beef bones.

2.Put a lot of water in the pot. Because there is a lot of water, so the boiling time is long, it is estimated that it is about 20 minutes, this time must be optimistic about the pot, because to beat the foam, the foam is some blood and water mixed with dirty things, to skim off in time, otherwise it is very uncomfortable to cook into the soup.

3.The foam is almost formed, and it's time to get ready to skim it. There is no need to turn off the heat and there is no need to reduce the heat. Pay attention to the foam to be skimmed with water, it is the action of "skimming", not the action of "scooping", and the foam of the beef bone must be skimmed clean.

4.In fact, while the water is boiling in the pot, you can cut the green onions, ginger, and carrots into small pieces.

5.After the foam in the pot is skimmed, you can put the green onion and ginger slices, then cover the lid and cook, use the smallest inner ring fire, simmer for 2 hours, then put the carrots, continue to simmer for an hour, hehe, it's done.

6.Only salt can be put at this time, otherwise it will destroy the vitamins. You can eat Luo with some coriander.

Tips:1Be sure to cook it in cold water and beef bones.

2.Be sure to skim off the foam.

3.Be sure to cover the pot with a lid or leave a small slit to simmer.

4.Be sure to put salt only when it comes out of the pan.

5.It's sure to be delicious.

Preparation of stewed beef bone broth.

1.Soak the beef offal bones (600 grams), pork ribs and beef bones (1000 grams) in cold water for about 1 hour and remove them;

2.Then put it in boiling water to completely scald off the blood;

3.Put the beef offal and beef bones in a large pot, add the green onion, ginger, garlic and plenty of water;

4.Bring to a boil over a fire, then turn to medium heat and boil until half of the water in the pot remains, and use a spoon to remove the grease and foam floating on it at any time;

5.When the soup is milky white, add the beef ribs and simmer for 3 hours, using a spoon to remove the fat and foam floating on it at any time;

6.After cooking until the meat is rotten, remove the ribs, scrape off the flesh from the bones and cut into thin slices;

7.The bones continue to simmer until the soup turns into a thick, milky white stock;

8.Place the thin slices of meat in a bowl, pour over the hot broth, sprinkle with chopped green onions and sesame seeds, and add salt and pepper.

Tips for making stewed beef bone broth:

1.A few drops of balsamic vinegar when cooking can speed up the dissolution of calcium in the bones and shorten the cooking time;

2.If the water is very turbid after adding water to boil for the first time, discard the water and boil with water until the water is clear after boiling.

It's better to stay up for a longer time.

500 grams of beef brisket, 200 grams of beef bones, 50 grams of shallots, 50 grams of carrots, 25 grams of celery, salt to taste. 1. Wash the beef with water and cut it into 3 pieces with a knife; The bones of the cow were broken with a machete and washed with water; Remove the celery roots and wash them; Peel off the carrots and shallots, wash them, open them in two, then place them on a stove board and bake them until they are dark yellow (to preserve the color of Titian). 2 Put 3000 grams of water in the pot, put the beef and beef bones in at the same time, first boil on a high fire, then skim off the blood foam, cook for a while, then move to the low heat and cook (do not boil).

Beat the foam while cooking (because there is a lot of blood stains on beef and beef bones, so it is necessary to beat the foam many times.) If the foam is not made in time, the soup is easy to become a dirty bag, and its taste is fishy). At the same time, boil the salt, shallots, carrots and celery together.

3. It takes about 2-3 hours to cook the soup with the above amounts. Because the texture of the beef is old and tender, when it is cooked to the end, you can use a fork to intersperse the meat pieces, if the fork is light into the meat, that is, it is cooked thoroughly, if the meat is hard, it is laborious to insert it, and the blood water comes out of the fork hole after pulling out, and it is still necessary to cook it again, and after the meat is all cooked, it needs to be filtered with Luo or muslin cloth to remove impurities, and it can be served. The soup is light yellow in color, clear, delicious in smell and rich in nutrients, and can be used to make soups and hot dishes.