Can you add wine to bone broth and can you put cooking wine in stewed bone broth?

Stewed bone broth can be put with cooking wine.

It can remove the fishy smell and flavor the bone broth.

Material: Pork leg bone.

1 piece, 1 corn, 1 carrot, 1 green onion, 2 slices of ginger, 3g of salt, 5ml of cooking wine, a few drops of white vinegar.

Method. 1.Let the seller chop the pork leg bones in advance, wash them, blanch them in a pot of boiling water, remove them and wash them.

2.Slice the ginger, if it's a green onion, cut it into sections, shallots.

Just tie the knots, cut the corn and carrots into cubes and set aside.

3.Put an appropriate amount of water in the casserole, add the bones and green onion and ginger.

4.After boiling, skim off the foam, pour in an appropriate amount of cooking wine and white vinegar, add corn, and continue to simmer over medium-low heat.

5.After simmering for 1 hour, add the carrots and continue to cook for 30 minutes, then add an appropriate amount of salt to taste.

Bone broth does not need to be added with liquor, vinegar can be added. Vinegar is an acidic liquid made from glutinous rice, rice, wheat, sorghum, sugar, or wine. In China, the history of vinegar brewing should be more than 3,000 years. Regular consumption of vinegar can play a role in softening blood vessels and eliminating fatigue in the human body.

Vinegar helps with calcium release.

The main ingredient is acetic acid, which combines with calcium in bone broth to form calcium acetate. Compared with calcium carbonate, calcium acetate is more easily absorbed by the human body, especially suitable for people with less gastric acid secretion. And the calcium in calcium acetate is ionized calcium, which can be easily absorbed by the body without the help of decomposition and vitamin D.

Some scholars have confirmed through research that the calcium content in bone broth cooked in vinegar is still very high. In this regard, bone broth with vinegar is beneficial for promoting the absorption of calcium in bone broth.

But there is too little calcium.

The point is that bone broth contains very little calcium. I remember that I mentioned an experiment in the previous Wukong Q&A, that is, when the pork bones were boiled in a pressure cooker for about two hours, the amount of calcium that could be absorbed by the human body in the soup could be said to be very small, but the fat in the bone marrow surfaced one after another. Therefore, drinking bone broth cannot achieve the effect of calcium supplementation.

Since the calcium content is very small, it is useless to add as much vinegar as you want.

It is very good to put some Shaoxing Huadiao wine, fragrant, it is said that the Buddha jumping over the wall is also to put Shaoxing Huadiao wine, I am a chef, and I put a little cooking wine in the stew soup in the hotel.

Yes, but don't you feel like a waste? Cooking wine is also very good for cooking chicken, and cooking wine is very good for stewing Dongpo meat.

It's best not to put it, if you want to get fishy, put a piece of ginger.

You can add some ginger and wine, and here's how to do it.

Ingredients: 500 grams of fan bones, 1000 grams of straight bones, 500 grams of tail bones, 500 grams of broken bones, 1 small tie of green onion knots, 1 small piece of ginger, 50 grams of wine, 5 kg of water.

Steps; 1. Put the bones in warm water, wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones, and wipe them off and clean.

2. Split the straight bone, split two pieces, put it in the pot, add green onion and ginger, and then put in cold water, it is best to add enough cold water at one time.

3. Bring to a boil over high heat, skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and slowly heat and simmer.

4. Skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, and then pour in about 50k of wine.

5. From the perspective of nutrient acquisition, vinegar can be added in an appropriate amount after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

6. Simmer for 2-3 hours and then make the soup, that is, the soup is completed! Isn't that good? Generally, pork bone broth can be used continuously, it can be boiled for about 1-3 hours at home, and it can be used twice until the fan bones have been crisped, the bone color is gray and dark, and the soup has been exhausted in umami and fat nutrition.

Color: Soup is clear and bleached.

Pork bones and chicken are boiled together, because the bone broth is fragrant, and the chicken broth can complement each other, and the soup cooked is delicious, fresh, fragrant, and very nutritious. 1. Ingredients: Sichuan pepper (8-10 grains), fennel (2 unbroken fennel), ginger slices (4 pieces).

2. Choose 1 round bone and half a chicken.

If it's pork bone broth. Put ginger. Sichuan pepper, pepper, on it.

Cow's. To put ginger. Grass fruit.

Sichuan peppercorns, green onions. Let the sheep put ginger. Pepper.

Sichuan peppercorns、That's it。 The rest of the material is not comparable. It's not good to put too much...

The soup was meant to be original. Only fragrant.