Boil large bone broth with cold or hot water

Cold water. Pork bones are nutritious, generally we stew to eat, the method is also very simple, in fact, stewed pork bones are also skillful, some people think that stewed pork bones should be blanched first, and some people do not blanch directly stewed, in fact, these two practices are not completely correct, today the chef and you share the correct way to stew bones, the bone broth stewed by this method is thick and white, and the meat on the bones tastes very fragrant, and there is no firewood, prepare the ingredients:

Pork bones, green onion, ginger, cooking wine, bay leaves, cinnamon, star anise, salt, light soy sauce, garlic, vinegar, sesame oil.

The specific steps are as follows:

Buy fresh pork backbone, wash it twice with water, clean it, add an appropriate amount of water to the pot, put it into the backbone under cold water, add an appropriate amount of green onions, ginger, cooking wine, and boil over high heat.

2.After boiling over high heat, skim off the surface of the foam, which is very critical because the foam is particularly dirty.

Boiling a pot of beautiful pork bone broth should be done!

Remove the blood and water. After all the pork bones are washed, they must be boiled in a pot under cold water, and then continue to cook for about 5 minutes after boiling over high heat, and then take them out and rinse them with warm water. As the temperature of the water rises, the pork bones in the cold water will slowly boil out the blood stains and fat, and then take out the soup to taste delicious, and the dirty blood will not melt into the soup.

The amount of water should be well controlled.

When boiling bone broth, you should add enough water at once (if you find that the water is not enough later, it will definitely not taste so good to add water), and of course, you can't add too much, otherwise the taste will be too light, unless you have time to boil for a while.

The seasoning should not be too much.

When stewing bone broth, you can pair it with some herbs or vegetables, which can increase the nutritional elements of the soup and make it more delicious. However, it should be noted that too many spices should not be added, such as ginger slices, star anise leaves, pepper, etc., which will affect the original umami of the bone broth and the original taste of the meat.

The soup container and heat are particular.

The milky color of the soup you want to cook has an impact on the heat, the part of the bones and the container you choose to cook the soup. It is best to choose a casserole, followed by a cast iron pot and a stainless steel pot. The soup made from barrel bones and backbones will be whiter than that made from pork ribs, and the soup will appear milky white if it is simmered, and it will be clear if it is stewed in a stew pot.

Original big bone broth.

Ingredients: 1-2 barrel bones, 3 red dates, 5 grams of wolfberry, appropriate amount of cooking wine, 3 slices of ginger, appropriate amount of salt.

Steps: 1. Wash the barrel bones, chop up large pieces, put them in a pot of cold water, add an appropriate amount of cooking wine to boil over high heat, take out and wash the foam repeatedly for later use;

2. Put the washed barrel bones into a casserole, add ginger slices, pitted red dates and an appropriate amount of water to boil over high heat, turn to low heat and cover the pot and simmer for about 1 hour;

3. Add wolfberries and a pinch of salt and simmer for another 5 minutes.

Double bean soil poria pork bone soup.

Ingredients: 250 grams of pork bones, 50 grams of Poria cocos, 15 grams of red adzuki beans, 15 grams of soybeans, 15 grams of cister, 2 cloves of tangerine peel, 3 slices of ginger, appropriate amount of salt, appropriate amount of cooking wine.

Steps: 1. Wash all herbs and tangerine peel in advance and soak for about 15 minutes;

2. Wash the pork bones and chop them into large pieces, put them in a pot of cold water, add an appropriate amount of cooking wine to boil over high heat, take out and wash them repeatedly to remove the foam and set aside;

3. Put the pork bones, Poria cocos, red adzuki beans, soybeans, cishi, tangerine peel and ginger slices into a casserole, add an appropriate amount of water to boil over high heat, then turn to low heat and cover the pot and simmer for about 1 hour;

4. Finally, add salt to taste.

Do you use cold or hot water to boil bone broth at home? I did it wrong before, no wonder the soup is neither thick nor white.

Whether you stew pork bones in cold or hot water depends mainly on whether you want to eat meat or soup. If you want to eat meat, it is best to cook it in hot water, because the meat stewed in hot water is delicious and delicious. On the other hand, the broth stewed in cold water is delicious and delicious.

Why is that? Because the meat bones are stewed in hot water at the beginning, the surface of the meat bones is suddenly subjected to high temperatures, and the protein of the outer layer of meat will suddenly solidify, so that the protein of the inner layer 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 cold water.

Boil large bones in a pot under cold water to make soup.

Stew the big bones with the most wide with cold water to infiltrate the fingers, first wash the bones with water, then put cold water in the pot, then put the bones in the pot, put a little cooking wine and salt, then add green onion and ginger, boil the pot and then simmer over low heat for 30 minutes, and then add chicken essence and coriander. Hope it helps.

If you are mainly eating meat, it is recommended to use hot water to cook the meat, hot water stew can make the protein on the surface of the meat coagulate, lock the umami of the meat itself; If the main purpose is to drink soup, it is recommended to cook it in cold water so that the nutrients of the meat can slowly penetrate into the soup. When stewing meat, hot water is used to cook in order to lock in glutamate, inosine and other fresh substances in the meat, so that the nutrients and fresh substances in the meat cannot be easily lost. When stewing meat, remember not to simmer it over high heat, as the meat will shrink due to the sudden high heat, causing the muscle fibers to harden.

For soup-based, you need to add enough water at one time before cooking, and then slowly warm it so that the nutrients and fresh substances in the meat slowly penetrate into the soup, and at the same time, the seasoning in the soup can also slowly penetrate into the meat, and the pork rib soup cooked in this way tastes more delicious.

Nowadays, people are paying more and more attention to eating, and they all know that they want to make some bone broth for their families, especially for children who are still growing at homeBut when you boil bone broth at home, should you add hot or cold water? A lot of people can do it wrongHere's how hot water should be added.

In general, we like to drink some bone brothBecause bone broth is not only delicious, but also very good for our body. Bone broth is extremely nutritious and easily absorbed by our body. Let's share the correct steps to make bone broth:

First of all, blanch the bones, generally in a pot under cold water when blanching, and then heatWith the increase of water temperature, the blood water brought by the pork bones will be slowly boiled out, at this time we boil the water after boiling for 3 5 minutes, you can take out the pork bones, at this time you can clean the blood foam and impurities on the surface of the bones, do not use cold water when cleaning, we choose warm water when cleaning.

Next, you can boil in the pot, this time we add boiling water to boilUnder normal circumstances, after adding boiling water, we put in the pork bones, after boiling over high heat, turn the heat to medium-low heat and start to simmer slowly, under normal circumstances, we can add a small amount of white vinegar to the pot when boiling, which will promote the dissolution of nutrients from the bones into the soup, which is very important for us to absorb the nutrients brought by the bones, in addition, at the beginning of the boiling, do not put salt to taste, be sure to wait for the soup to boil before seasoning, because at this time if you season, even if the saltiness is appropriate, After a little while, the soup becomes less and still makes our soup very salty.

When boiling, you can go to the supermarket to buy some material bags, many of which are specially used to boil bonesAdding these packets when boiling bone broth will make the bone broth taste very delicious, which will be very helpful for us to successfully make bone broth, and if necessary, you can add some goji berries to the bone broth, which will also play a role in nourishing our body, of course, what to add or add according to your own taste.

Therefore, when boiling bone broth, you should choose hot water, which will make the bone broth boil out, which is very good-looking, if you use cold water, it will make it boil out, the soup is not so white, and the taste is not so strong when drinking, the taste is not good, so when boiling bone broth, if you need to add water in the middle, you should choose hot water as much as possible, and never choose cold water.

Add hot water, because after using hot water, you will find that the overall pulse will look much better, and there will be no time when the oil and soup are separated.

It is best to boil bone broth in hot water, because the meat stewed in hot water is delicious and will taste better. And the meat is also very tender.

Add cold water, because the bone broth boiled in cold water adds more flavor, and at the same time, it can also ensure the essence of bone broth boiling.

It is definitely necessary to add cold water, and adding cold water when boiling bone broth will make the bone broth boil better.

When boiling bone broth, it is okay to add an appropriate amount of boiling water or cold water in the middle of the way, which will not affect the quality of the final soup, but will affect the color of the soup.

When stewing bone broth, it is important to note that the bones are cleaned and then soaked in water for an hour, or a little longer if you have time, this step is also to remove the blood. After blanching in advance, this is to remove the blood in the bones, to avoid the final bitterness in the later stage, be sure to take out the bones and clean them carefully after the pot under cold water, so that the bones will be more clear and delicious at the end. Note that you should never take hot water to super-hot, because this will only make the outer layer of the food cook, and the blood inside cannot flow out, and will coagulate into blood residue, so that the soup will become fishy during the cooking process, and it is not delicious, and it is not possible to fully dissolve the final protein into the soup.

Many people say that drinking bone broth can supplement calcium, but in fact, bone broth cannot supplement calcium, although the soup will become thick and white after bone broth is boiled for a long time, and it seems that the calcium in the bones seems to be dissolved, but it is not very difficult to be absorbed and digested by the human body, and the calcium content in bone broth is also relatively low. So in this case, if you drink bone broth regularly, not only can not achieve the effect of calcium supplementation, but will cause obesity due to excessive fat intake, drinking some bone broth daily can indeed help replenish some energy, but you must pay attention to drinking bone broth can not supplement calcium.

Finally, if you want to make bone broth delicious, you need to prepare a certain amount, as long as you treat the bones well in advance, you can make a delicious bone broth.

It's best not to add water in the middle of the process, and try to add enough water the first time, which is the best way to do so. However, there will be some special circumstances occasionally, some friends may inevitably find that the soup is a little less halfway, and they still need to add some, just like when this has to add water, add an appropriate amount of boiling water into it, remember not to add cold water. Boiling the underwater pot can make the protein precipitate faster, and the pork bone broth is easier to cook milky white, boil the pot on high heat, and then turn to low heat and cover and simmer, so that the boiled bone broth is thick and white.

It is okay to add cold water and boiling water, because no matter which one is added, it will not affect the taste of bone broth, nor will it affect the nutritional value of bone broth, and drinking bone broth will help our physical health, also help our physical development, and can also enhance our resistance, which has certain benefits for our bones.

Adding boiling water can ensure the consistency of the bone broth and make the bone broth work better. This is due to the fact that the hot water can adapt more to the temperature in the pot and will not cause the temperature in the pot to drop, so it will not change the taste of the bone broth.

Boiled water. Because the soup in the pot has a certain temperature and heat, after adding boiling water, it can promote the bone broth to boil for a shorter time and will have a more flavorful taste.

When boiling bone broth, you should add boiling water instead of cold water halfway through, if you add cold water, it will make the protein solidify and make the soup unpalatable.

Stewed large bones (blanched) are generally made in a pot under cold water. The specific steps are as follows:

1. Ingredients: 500g of large bones, 15g of ginger, 15g of wolfberry.

Second, the specific steps:

1. Scoop out the foam. Add cold water to the pot, blanch the large bones, scoop out the foam after boiling, remove and clean after cooking.

2. Put in the big bones. Add an appropriate amount of lard to the pot and put the ginger slices, stir-fry until fragrant, add the blanched large bones, fry until slightly yellow, and then add boiling water.

3. Cook for 5 minutes. Turn on the maximum heat to boil the soup for about five minutes, and pour it into a large pot after the time is up.

4. Simmer for two hours. Cover and simmer for two hours, add an appropriate amount of salt and put in the soaked goji berries when the time is up.

Stewed large bones are generally served in a pot under cold water. This is because the meat and bones can be cooked slowly with cold water and the bones are kept tender. On the other hand, boiling the pot will cause the meat to be tight and flammable.

Bone broth is rich in nutrients, especially high in calcium, it is stewed bone broth, which we use well when cooking other dishes. How do you stew this bone broth with cold or hot water? It's very particular, and to find out why, let's look down together.

1. It is best to use cold water for stewing bone broth, the process of cold water to hot water can allow the bones to be heated slowly, which is more conducive to the full release of protein and calcium in the bones and dissolving into the soup, so that the nutritional value in the soup is higher.

2. If you mainly eat meat on bones, you can use hot water to stew, hot water can quickly heat the meat on the bones, so that the protein and other nutrients in the meat can quickly coagulate, so as to prevent the loss of nutrients in the meat, and also maintain the deliciousness of the meat.

[Ingredients]:Pig bones.

[Ingredients]:30 grams of green onions, 30 grams of ginger, 10 grams of Sichuan pepper, 5 grams of cumin, 2 slices of angelica.

[Seasoning]:Edible salt.

[Preparation]:

1. Cut the green onion into sections and slice the ginger.

2. Soak the big bones in clean water for 2 hours, soak the blood water out, and change the water 2-3 times in the process of soaking.

3. Wrap the green onions, ginger, black pepper, cumin, and angelica with gauze, and don't wrap them too tightly.

【Cooking Method】:

1. Add a sufficient amount of water to the pot at one time, then put in the soaked bones and seasoning packets, turn on high heat and start simmering, and do not cover the whole process of stewing, which is more conducive to the fishy smell to volatilize with the water vapor, and the bone broth stewed out will not be fishy, or you can add a small amount of high liquor can also play a role in removing the fishy effect, and you don't have to worry about the smell of wine when adding liquor, because in the process of stewing, the alcohol will all volatilize.

2. The stewed bone broth should be on high heat throughout the whole process, so that the soup can be stewed into a thick white, and after the soup becomes thick and white, it can be changed to medium and low heat and slowly stewed, and the real stewing process will take about an hour.

3. Add salt to taste the bone broth about 3-5 minutes before it is simmered.

Q: What bones can be used in addition to pig bones?

A: We stew bone broth, in addition to pork bones, we can also use rack bones, beef bones and lamb bones to stew bone broth, and different bones stew out different flavors.

Q: Don't you need to blanch bone broth first?

Answer: We should remember not to blanch the bone broth when we stew it, because after the bones are blanched, they will lose some of the nutrients, not to mention, and the protein and calcium in the bones will be solidified, so that the stewed soup will be difficult to release, so that the stewed soup will be worse in terms of nutrition and deliciousness.

Q: What should I do if there is foam when I stew bone broth?

A: When we stew bone broth, there will be foam, we just need to skim off the foam in time.

I believe that after reading it, I have a general understanding of stewed bone broth, collect it first, and it will be easy to find it when you want to stew bone broth in the future.