After making soup with meat bones, is the meat on the meat bones still nutritious?

Use meat bones to make soup, after making soup, the meat on the meat bones is still nutritious, although a lot of nutrients are cooked, but most of the nutrients are stored in the meat, such as protein, so it is best not to throw away the meat after making soup.

Soup: Bowls of steaming soup on the table are often mouth-watering, especially in winter and spring, when soup can both keep people warm and whet their appetite. Protein-rich animal ingredients are often used in soups, preferably cow, sheep, pork bones, chicken and duck bones.

The method is: wash the raw materials first, add enough cold water at a time after entering the pot, boil with a strong fire, and then change to low heat, last for 20 minutes, skim foam, add ginger and cooking wine and other seasonings, and keep boiling for 3 4 hours with medium heat after the water boils again, so that the protein in the raw materials is more dissolved, The thick soup is milky white, and it can be solidified after cooling It can be regarded as a soup to boil at home.

Very nutritious, according to scientific surveys, many people think that the soup is stewed thick, the nutrition is in the soup, there is no nutrition in the stew, this idea is wrong, although the stewed soup is fresh and juicy, but in fact, most of the nutrition is still in the stew, so if you want to replenish the body, you still have to eat more stew, of course, even eating and drinking is of course the best.

The nutrients that the human body should consume every day are water, inorganic salts, vitamins, sugars, fats and proteins, and there should be enough fiber. From this point of view, as long as it can be eaten, it must have the nutrients we need, so the meat on the bones is of course nutritious, and it is also rich in protein.

Yes. The flesh connected to the bones is mostly tendons or tissues on both sides, and it is rich in collagen.

Personally, I think it's still nutritious, it's just not as nutritious as soup :)

Definitely! The braised pork was roasted for a long time, and the juice and meat were nutritious. Don't doubt it, enjoy it with confidence!!

Soup and meat are eaten together to be nutritious.

You'll know if you eat the bones.

Do you think you can absorb that many nutrients?

The substance of the bone stewed into the soup for a long time can be rolled to make the soup nutritious and tasteful, will not be stewed, plus other materials to increase the flavor and color, good looking and delicious, the meat will be stewed for a long time, the lean meat becomes firewood, the taste is not good, it is easy to be entangled with other materials and is not refreshing, and the meat taste is too strong

There is bone marrow in the bones, which is very fragrant when boiled and teased, and there is meat on the bones, so it tastes better than broth alone.

In addition, add a little vinegar after the water is boiled, so that the phosphorus and calcium in the bones are dissolved in the soup, so that the stewed soup is not only delicious, but also convenient for the stomach to suction and crack. Bone broth is more calcium-rich and contains all the nutrients that meat contains. So bone broth is more nutritious.

It is not good to eat meat every day, it is easy to get phlegm and get angry, and it is better to drink bone broth.

In addition, bone broth contains more vitamins or elements than meat. Because bone broth is made from boiled bones, not only does the bone contain fleshy things, but also the inside of the bones contains things like bone marrow. In the process of boiling, bone marrow and other substances will be boiled out, which will also increase the taste of the soup.

And to achieve the best results.

Because the nutrients and protein in the bones will be higher, and the bag will be more fragrant.

There is bone marrow in the bones, which is very fragrant when used to cook soup, and the oil and water will be larger when used to cook soup with meat.

Bones are rich in a variety of nutrients, compared to meat, there is more calcium and protein, and secondly, there is a lot of collagen in bones, so the taste is naturally richer when boiled.

The bones have bone marrow, bone juice, and the soup flavor is fine.

If the meat is boiled quickly, it will turn into firewood, which will cause a waste of meat.

In fact, it is the easiest and easy to make, after the mutton bones are washed, after the mutton bones are boiled in a pot under cold water, boil over high heat, remove the boiling foam, put in the green onions, ginger pieces, Sichuan peppercorns, simmer over low heat for more than an hour, until the mutton bone soup is white, the appropriate amount of salt, and the coriander can be, a delicious, original mutton bone soup is ready! Put water in the pot, blanch the sheep bones first, boil for a few more minutes, boil all the impurities, and remove the blood. After cooking almost, the lamb bones are fished out and washed several times.

If you want to make the mutton soup delicious, first put it. Buy the mutton bones and soak them for an hour, then wash it, cook it, use two green onions, a large piece of ginger and crush it with a blade, grass fruit, star anise, cumin, cloves, angelica several kinds, if the family does not buy it on the street, you must cook the mutton bones for more than an hour.

<> the bone part, fresh is the best, and the meat on the bone should not be too clean. The bones are divided into large pieces, soaked in water for a day, boiled water in a large pot, lamb bones in a pot under cold water, boiled to skim off the blood foam, such as commercial operation, at this time should add an appropriate amount of mutton fat and goat milk to add soup mutton bone soup, which is definitely a nourishing delicacy that cannot be disappointed in winter. Mutton is nourishing and cold, and is most suitable for winter consumption.

But its smell is unacceptable to many people, so the most important thing in making mutton bone soup is to remove the fishy smell. Let's hear what the chef has to say!

Prepare a large pot with a sufficient amount of small, add lamb bones, mutton, green onions, ginger pieces, and an onion into pieces, bring to a boil over high heat, change to medium heat and continue to cook for 3 to 4 hours. Method: buy the mutton bones and wash them, soak them for an hour to remove the mutton bones, the blood water in the mutton, and after an hour of cold water, the pot is open to skim off the foam, take out and wash it, re-prepare a pot of water, put the mutton bones, water as much as possible, put cooking wine, ginger, green onions, and it has those effects:

Consumption by the elderly can promote calcium absorption and alleviate osteoporosis. Women's consumption can nourish beauty and delay aging. Teenagers can eat it to strengthen the brain, promote growth and development, and increase height.

When you use bone broth, of course, you can stew the bones and meat together! After cooking, you can put the meat on the plate, and then put the bone broth in a bowl to eat the meat, and you can gnaw the bones, you can also drink the soup, and put a few coriander leaves in the soup to enhance the flavor.

Stewed bone broth, it is better to have a little meat on the bones, so that the soup has a meaty aroma, and the bones are crushed, and the bone marrow can also be boiled into the soup, so it tastes delicious.

When you stew bone broth, of course, the bones and meat can be eaten, and as long as the bone broth is stewed, the bones and meat can be stewed and eaten.

You can throw the bones away, or feed them to the animals, and then remove the meat from the top and stir-fry the vegetables so that there is no waste.

When the meat is stewed, a pressure cooker is used, and when it is cooked, the bones and meat are separated, so there is no need for people to separate them by hand.

1. Compared with broth, bone broth contains more collagen and saturated fatty acids.

Collagen can lower blood triglycerides and cholesterol, making it an ideal hypolipidemic food. Collagen can assist in the elimination of aluminum in the body, reduce the accumulation of aluminum in the body, reduce the harm of aluminum to the human body, and promote the growth of nails and hair to a certain extent.

Bone broth contains more saturated fatty acids, and regular consumption can easily increase the risk of obesity, hyperlipidemia, cardiovascular and cerebrovascular diseases and other diseases.

2. Broth contains some water-soluble substances than bone broth.

Vitamin C, amino acids, small peptides and potassium are water-soluble, and a small amount of protein are widely found in broths.

The free amino band chai acid, small peptides, glutamic acid, and B vitamins in the broth are all important nutrients needed by the human body and can be used as a fast energy source for intestinal cells**.

3. The purine content in broth is higher than that in bone broth.

The purine content in the broth is very high, and the sodium salt and fat content are also a lot, gout patients and "three high" people should drink soup especially to inject the amount of food they eat, it is best to stay away from fresh soup, thick soup, sweet soup, so as not to exceed the fat and energy, otherwise it will lead to an increase in blood pressure, blood sugar, blood lipids and uric acid, causing or aggravating the condition.

Because bones are more dusty and nutritious, they can play a role in calcium supplementation.

A dish of bone broth recipe

Bone broth with shiitake mushrooms.

Ingredients: 600 grams of barrel bones, a handful of fungus, a handful of dried shiitake mushrooms.

Excipients: 4 cloves of garlic, 1 small piece of ginger, 1 slice of cinnamon, 1 star anise, appropriate amount of salt, 30 grams of soy sauce, 5 grams of dark soy sauce, 50 grams of cooking wine.

Method: Step 1, ask the store to help deal with the barrel bones, because the knife at home is really not suitable.

Step 2: Put it in cold water, add two tablespoons of cooking wine, and add a few slices of ginger to remove the smell.

Step 3: Boil together for 5 minutes, then turn off the heat and clean the barrel bones.

Step 4: Put the barrel bones in a pressure cooker, add garlic cloves, star anise, and cinnamon.

Step 5: Add the mushrooms and fungus that are washed after soaking, if the fungus is large, you can tear it a little smaller, and cut off the handle of the mushroom.

Step 6: Add 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 5 grams of dark soy sauce to color, and stir slightly.

Step 7: Add 2 teaspoons of salt to taste.

Step 8: Add a bowl of mushroom water.

Step 9: Cover and steam for 30 minutes.

Step 10: Open the lid of the pot after dissipation, and the aroma is fragrant.

Serve a steaming plate and sprinkle with a few chopped green onions, which belongs to the delicacies of winter.

Barrel bones are also called pork leg bones. There is a hole in the middle of the barrel bone, which is used to hold the large bone in the bone marrow. Good bones are part of the hind legs of the pig, because the bones here are relatively strong, and there is a lot of collagen powder in the bone marrow, which is very beneficial to girls' beauty and skin care.

It can also be used to promote wound repair and enhance resistance. It's really high in nutrients. Barrel bone is a very popular pig bone in China, and the bone marrow contains collagen powder, which is better than pig's feet.

It can also replenish calcium and speed up wound repair, and the benefits are simply endless.

1. The nutrient content of meat is much higher than that of soup.

The main nutrients contained in bone broth are water, fat, and a small amount of protein. Meat is rich in protein, fat, vitamin A, niacin, zinc, vitamin B2, calcium, iron and other nutrients, it can be seen that meat is more nutritious than soup, and after a pot of bone broth is done, calcium is almost not dissolved in water, most of it is in meat.

2 Mainly fat.

The bone broth is boiled into a thick white color, mainly because of the "credit" of the fat, and other fish soups and mutton soups are also similar, because the meat is heated during the heating process, the fat will be emulsified, and gradually form stable fat droplets suspended in the water, evenly distributed in the water to prevent them from condensing together, and the stewed soup will appear milky white to the naked eye, and the more fat the soup will be.

Usually, if you want to boil the bone broth into a milky white color, you must keep the high temperature in the pot, stew the fat into small particles and mix them with water, don't always open the lid to see, so that the bone broth is basically milky white and rich after boiling, but drinking too much of this soup is easy to gain weight, so you should stop in moderation.

3. Bones are rich in calcium, and calcium is soluble in acidic liquid, not soluble in water, put vinegar in bone broth, which is conducive to the calcium in the bones to dissolve into the soup.

Bones belong to meat, put some vegetable stew, not only can absorb oil, reduce the fat in the soup, but also meat and vegetarian matching, nutrition is more comprehensive, common vegetables are white radish, carrots, kelp, potatoes, winter melon, yam, etc.

4. Decide according to the situation.

Bone broth stewed out of one is milky white soup, and the other is clear soup, the production of general soup needs to add enough water at one time, do not add dark seasonings such as soy sauce, boil with a pressure cooker, after the water is boiled, the fire can be stewed for about an hour, the bones can be stewed to make it soft, the nutrients in the soup are not easy to lose, and the trace elements contained in the bone marrow are also easy to be absorbed and utilized by the human body; The preparation of clear soup needs to be boiled over high heat and then simmered over low heat, which takes about two hours.

5. It is not recommended to boil the soup twice.

Although the second boiling of bone broth does not produce any harmful substances, the calcium in the bones mainly exists in the form of calcium phosphate and calcium carbonate, and it is difficult to dissolve into the soup no matter how long the stewing time is and how many times it is. Gao Xun.

1. In our concept, soup may be more nutritious than meat, because the soup made from the bones does not need to add any seasonings, and the color looks white.

2. However, according to the test results of professional machines, bones are rich in protein, so they are often used as raw materials for soup, but in the boiled soup, only 15% of the protein can be dissolved in the bones, and other nutrients are the same, only a small part enters the soup, and many parts are stored in the meat.

3. The important ingredient that people can obtain in the bones is protein, in addition to fat, vitamins, calcium and other substances, in the process of boiling bone broth, the meat is cooked, and the vitamins and minerals in it will enter the soup, generally speaking, the protein content in the bone broth is only one to two percent. There is only potassium in the soup, and the calcium, iron and other elements in the meat and bones are insoluble in water, so there are not many such elements in the soup. In addition, fat is also insoluble in water, so we can see in the soup that there is a white substance floating on the surface, which is fat.