How do you boil bone broth to be thick enough? How to boil bone broth to make it fragrant

Kitchen Tips: Cook Bone Broth zt

Choose fresh miscellaneous bones, any part is OK, but to ensure that at least one stick bone (broken) soaked in water for half a day (change the water several times), put cold water in the pot without the bones, put some cooking wine to boil the pot, put a basin of hot water next to it for standby, take another pot to boil on the fire, put green onions, ginger, peppercorns, ingredients, cooking wine and cook for a while, wash half a firewood chicken with hot water, put it in the pot, put the boiled bones in hot water to wash off the blood foam and put it in the pot to cook with the chicken.

Bone: Use one stick bone and two fan bones Ingredients: two corn, two to three carrots, 4 slices of ginger Method:

Boil the bones with a pot of boiling water for a few minutes, pick them up and put them in the soup pot for seven minutes, then put the ingredients and bones together in the soup pot and boil for 2-3 hours, and put an appropriate amount of salt before drinking. This is the most commonly drunk old fire soup in Guangdong, try it! But you don't know what your bone broth is used for, there is one bone broth that is special.

Ingredients: 3-5 stick bones, the ingredients are: 3-5 stick bones for pickling the leaves and stems of the head cabbage, one is divided into two sections, it is also scalded with boiling water for a few minutes, and then put it in the pot, add water, the water is not too much, it is enough to submerge the bones a little, first use high heat, burn for about 20 hours, and then change to low heat to boil for about 30 minutes, cut the leaves and stems of the head vegetable into small pieces, put them in the soup, and then boil for 15 minutes, and then add a little salt and pepper, this soup, the taste is very special, and the rice is really delicious.

Bone broth is nutritious and delicious, mainly due to the dissolution of the protein and fat in the bones (which contain many amino acids) into the soup. To make the boiled bone broth delicious and nutritious, first of all, the bones should be placed in a pot of cold water, gradually heated and boiled, and then, simmered instead, so that the bone tissue can be loosened, and the protein and fat in the bone can gradually depolymerize and dissolve. Secondly, in the process of boiling bone broth, do not add cold water to the pot halfway, otherwise, the temperature of the soup will drop suddenly, which will cause the proteins in the bones to quickly solidify and denature, shrink into a mass and no longer depolymerize, and the voids on the surface of the meat and bones will also shrink as a result, resulting in tight meat and bone tissue that is not easy to simmer, and the protein and fat in the bone marrow cannot be dissolved in large quantities, which not only affects the nutritional content in the soup, but also affects the freshness of the soup.

In fact, if you want the soup to be thick, just add less water and then use a sealed pot to boil, and the soup should not be boiled hard, so the nutrition is not good.

Slow boiling! It's very simple, the longer it lasts, the thicker it becomes, or how to call it soup!

1.The water is boiled into the bones and the water is poured out, the purpose is to remove the blood, remove the fish, and ensure that the soup is clear.

2.Add an appropriate amount of ginger and rice wine.

3.Add a little aged vinegar to enhance the fragrance and help to dissolve calcium in the bones.

4.When the water is boiling, reduce the heat and simmer.

Bring to a boil over high heat, then simmer over low heat and add a little milk.

Yes, pork bone broth boiled in rice soup is the most nutritious. It is best to add some green leafy vegetables to the soup, such as: rape, spinach, and cabbage; You can also add some tomatoes. You might as well try these flavors. Ha ha!

It's very simple, you're asking how to make the bone broth thick enough, not fragrant. Then let me tell you, to be strong enough, you must simmer on the fire for more than six hours, remember not less than six hours. You need to add enough water at a time.

Boil over high heat and open into the pork bones, beef bones, chicken bones, ginger bones, pat or slice, green onions. Don't put salt, just add a little vinegar in moderation. Don't put anything else. Then wait for the pot to boil again and simmer for ten minutes, then change the heat to low for six hours, and it's OK.

Other ingredients such as salt, monosodium glutamate, pepper, etc. When you're done, put it in a bowl after you've put it in a bowl.

Bring the heat to a boil first, then simmer slowly.

If you want to boil the bone broth fragrantly, you need to boil it long enough.

The steps to boil bone broth are as follows:

Raw materials required:

1. Ingredients: 1000 grams of pork stick bones, 1 white radish.

2. Excipients: 2 grams of salt, 2 pieces of ginger.

Step 1: Wash the large bones and soak them in excess blood.

Step 2: Put the washed bones in a saucepan and add two pieces of cracked ginger. Infuse with appropriate water.

Step 3: Start the soup simmering program, and the shortest time should be about 1 hour.

Step 4: Prepare the white radish while stewing the soup.

Step 5: Peel the white radish, wash it and cut it into small pieces.

Step 6: Wait for the soup to simmer to the extent that it is white and Changqiao, then add the white radish, about an hour or so.

Step 7: Talk broadly and continue to stew until the white radish is cooked.

Step 8: Add salt before cooking.

Step 9: The finished product is as follows.

Do not blanch. Basically, most people like to blanch the meat before making the soup. I think blanching will make the meat taste lighter, and it can't guarantee the original flavor, so I don't recommend blanching the meat, but instead use the cold water soaking method to clear out the dirt on the surface of the meat, as well as some blood; To boil milky white bone broth, it is best to boil it in a casserole.

Before boiling bone broth, it is best to put the bone stick in an oil pan and fry it, it is easier to boil out the milky white bone broth.

Chop the big bones into sections, chop the chicken rack, refine the chicken fat, soak the big bone chicken frame in the blood water first, and then blanch it in boiling water for 5 minutes, take it out and wash it in clean water, add 4000 grams of water to the pot, add green onion and ginger spices, white wine, boil over high heat, boil for 1 hour, remove the chicken rack and discard, blanch the tube bone in a pot under cold water. (The cold underwater pot of the tube bone can slowly boil the blood water, it is not recommended to boil the pot under boiling water, the meat pieces on the outer layer of the bones of the boiling water pot will solidify when heated, which will cause the blood and water inside to not come out.) ）

When boiling, don't frequently lift the lid to observe the amount of water and let go of the heat. If you are worried about not having enough water, you can add more water at once, or if you feel that there is not enough water, add boiling water to it. Remember, be sure to add boiling water, not cold water, and don't add seasonings when boiling soup.

Winter melon, corn, cordyceps flowers, red dates, wolfberries, Huaishan and other ingredients are added to the bone broth and boiled together, which is very delicious. The ingredients don't have to be cooked for a long time, just put them in 15-30 minutes in advance.

The salt should be put last, usually the old fire bone broth salt is put in the last few minutes or before the pot, not too early, which will also affect the quality of the soup. Use of fire: Put the ingredients into the pot with warm boiled water, boil over high heat, turn to low heat, cover the casserole lid, and cook slowly over low heat to cook the nutrients into the soup.

In the kelp soup, you can also put a few garlic heads, kelp and garlic have the effect of detoxifying and nourishing the skin, clearing the fire, especially suitable for summer consumption. Add a little vinegar in the process of making soup, vinegar can release the calcium of the ribs, simmer for 1 hour, add all the seasonal vegetables, boil again, add salt to taste, do not put other condiments, the taste of the clear soup is the best, the freshest, continue to simmer for 20 minutes, you can turn off the heat.

Bone broth needs to be simmered over low heat, preferably for two hours to have a very strong flavor.

1. First of all, boil on high heat for 10 minutes, wait for the pressure cooker to make a sound and then turn to low heat and simmer slowly, if the whole process is with high heat, the nutrients in the bones will not be boiled out, and the soup will still be very clear, and the milky white color will not be boiled out at all. 2. If we don't pay attention to the heat and accidentally boil the soup too little, many people will add cold water at this time, in fact, this practice is wrong, to add water can only be heated water, and the soup boiled out is nutritious. 3. When boiling soup, you can't always open the pot, because there are often anxious friends who want to see if the soup is boiled, but in fact, this practice is also wrong.

You can use a pressure cooker, so you can simmer all the essence of the bones, and the flavor is very strong. The taste is excellent.

It should be put in a pot under cold water, and put in ginger slices, and pour in cooking wine, filter, and finally add seasonings, and steam in the pot, so that it is very rich.

First of all, you need to blanch the bones, put water in the pot, put the bones in it, add salt and simmer for half an hour, so that the bone broth is very rich.

When the pot is boiling, all the floating matter on it is removed, and then it is slowly stewed over low heat, so that the soup becomes thicker and thicker, and the meat is also very flavorful.

First of all, the pot for stewing bone broth must be in a casserole, and it must be simmered for a long time to make the flavor more intense.

<>1. The bones should be greased, the heat should be high, and the soup should be kept boiling, so that it can be better emulsified.

2. After boiling the bones once, after the soup is drunk, the bones are left to cook again, and the soup is white, but the fragrance is weak, it is recommended to cook it twice and mix the soup together.

3. White is the state of water and oil, so first, do you want more oil? The second is to boil on high heat for about an hour to break the oil molecular chain, it is best to use boiling water, bones with oil to fry, remove blood water, add warm water, boil over high heat to medium heat (to foam) for about half an hour, turn off the fire, make the soup still, generally do it at noon, and then boil for about two hours at night.

4. First boil the bones with cold water, boil the blood water, and then cook the bone broth normally, put some vinegar and cooking wine (the amount should be small, the vinegar can decompose and melt the calcium in the bones in the soup, and the wine and vinegar are put together to produce esters, so that the soup is delicious and fragrant). It is better to use a casserole so that the soup is milky. And the casserole is kept warm, and the bones are easier to get better.

If you want to boil the soup white, you need to keep the heat in the pot.

Avoid always lifting the lid and letting the heat dissipate. Don't worry about the water in the pot boiling dry and keep adding water, if you really want to add it, add another boiling water, don't add cold water directly. If you feel that the fire is too big, it is better to change it to medium heat and avoid adding water constantly.

When you're making soup, don't forget to do something else. Don't add salt when boiling the soup, and add salt to taste these when you drink the soup. We usually don't add water halfway through the soup, and after boiling, the original large pot of water becomes half a pot of milky white soup.

At this time, turn off the heat and clean up the oil slick from the noodle soup first.

Put the bones in warm water, clean the bones, put the big bones in a pressure cooker, add green onions, ginger, put in cold water, boil over high heat, skim off the foam, turn to low heat and slowly warm and simmer, and finally add white wine, so that the flavor is particularly strong.

First of all, fresh bones should be prepared, then the oil should be boiled, the green onions, ginger and garlic should be poured and stir-fried until fragrant, then the bones should be put into the pot, an appropriate amount of seasoning should be added, and then an appropriate amount of water should be added, and simmer for 45 minutes on low heat to get out of the pot.

I think the best way is to boil it over high heat, put enough seasoning, and boil it for a longer time so that it will be rich.

Bone broth can be eaten more by children and the elderly, and it is delicious and nutritious. When boiling bone broth, you should keep in mind the "three key points" and master the correct steps, so that the soup is thick and milky and delicious. The specific steps are as follows:

Step 1: Pork bones in a pot under cold water. If you want to make a delicious soup, you must put the ingredients in cold water.

Generally, pork bones are used to make soup at home, and some meat and tendons are brought to a greater or lesser extent. If you boil the pot under water, the surface of the large bone will be subjected to high temperature, so that the protein in the outer layer of meat tendons will suddenly solidify, resulting in the inner layer of protein can no longer be fully dissolved in the soup, and the taste of the soup is naturally not as delicious as the soup cooked in the cold water pot.

Step 2: Bring to a simmer. Bring to a boil over high heat, then slowly simmer over low heat, a little longer, until the soup is ready.

Remember to keep the soup boiling but not rising, and be careful to skim off the foam and oil from the soup noodles. Simmer over low heat so that the nutrients contained in the flesh and bones can fully penetrate into the soup, so that the soup tastes good.

Step 3: Don't add water halfway. When boiling soup, be sure to add enough cold water to the pot, and never add water halfway.

Because when the bone broth is boiled, the protein and fat contained in the bones will gradually depolymerize and dissolve, so the bone broth will become thicker and thicker the more it is burned, and when it is cooked, it is like paste, the color is milky white, and the bones are chewy.

Step 4: Don't put salt early. When boiling bone broth, many friends add salt when they boil the pot, thinking that it will taste better.

This is the opposite, because salt has a penetrating effect, which is most likely to penetrate into the raw materials, precipitate the moisture inside, intensify the coagulation of proteins, and affect the flavor of the soup.

Step 5: Add an appropriate amount of vinegar. When boiling bone broth, adding a certain amount of vinegar can dissolve the calcium and phosphorus contained in the bones in the soup, which can not only increase the nutrition of the soup but also reduce the loss of vitamins in the soup.

First of all, the brother should be washed with warm water; Then put an appropriate amount of water in the pot to boil, preferably over high heat, after the soup rises, then pour out all the soup, so that your soup must be white; Secondly, add water and boil. When cooking, add a small amount of ginger and a few drops of sour vinegar, or beer. The soup is fragrant, and the ribs are easy to cook.

Ingredients: large bones, three green onions, a piece of ginger, a little salt.

Method: 1. Cut the pork bones into pieces, and then soak them in water overnight. Change the water in batches to let the blood flow out. Soak in water for a long time, which will allow the pig's blood to flow out fully.

2. Then add an appropriate amount of water to the pork bones and put them in the steamer and blanch. When the water is boiling, pour out the water and clean the pork bones. This step is to allow the pork bones to be free of impurities.

3. Then put the bones back in, add green onions and ginger, and fry over low heat until the bones change color, so that the soup will be easy to white. It will also be more fragrant, but be careful not to use too much fire, otherwise it will be paste.

4. Add water to about half of the pot's capacity.

5. After boiling over high heat, turn to low heat for about an hour. The power of the low fire is that the soup can be rolled without stopping, so that the soup will be white. You can also drizzle less white vinegar to make calcium more easily absorbed by the body.