How do you make bone broth to taste good? How to stew bone broth deliciously

When boiling bone broth, add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup. Do not add cold water in the middle of cooking, so as not to cause the sudden drop in temperature of the soup to cause the protein and fat to coagulate and denature, affecting the nutrition and taste. It is also best boiled in cold water.

If you pour hot water into the pot at the beginning, the surface of the meat is suddenly exposed to high temperatures, and the outer protein layer of the meat will immediately solidify, so that the inner and outer layers of protein cannot fully dissolve into the soup. In addition, do not put salt too early, salt will make the water contained in the meat run out quickly, and it will also speed up the coagulation of protein, affecting the umami of the soup; Don't put too many condiments such as green onions, ginger and wine, just put it in moderation, otherwise it will affect the umami of the soup itself. If you feel that bone broth is too greasy to drink like this, you can add some kelp, winter melon, and radish to make it too greasy. You can also roast a small amount of nori over a fire and sprinkle it into the soup to remove the greasy.

In the process of boiling the soup, pay attention to skimming off the floating powder and oil slick on the soup noodles, otherwise the final soup will be ugly. Also, if you want the soup to be clear and not cloudy, you must burn it over a slight fire so that the soup is only boiling and not boiling. Because of the big boiling, the protein molecules in the soup will coagulate into many white particles, and the soup will naturally be cloudy.

You can boil it with carrots and corn, it is better to put some vinegar, first boil it over high heat, and then boil it for half an hour on low heat, and the beautiful bone broth is ready.

Use boiling water to boil over high heat, slow wonton over low heat, no ingredients are the most nutritious, if you want to drink well, you still put some flavorless and fresh condiments.

It tastes good if it is simmered for a long time.

Summary. Prepare 3 catties of large bones, soak them in water for 10 minutes, and then wash them with running water. Add cold water to the pot, put the big bones in it, add an appropriate amount of cooking wine, boil on high heat first, skim off the white foam on it, and cook for another 5 minutes.

Big bone broth. Next, pour oil into the pan, shake the pan, let the edges get some oil, put the big bones in and fry them, each side of the frying is slightly yellow, add the hot water that has not passed the ingredients, and cook on high heat for 5 minutes (if there is still white foam, remember to skim out all the white foam).

Big bone broth. After the soup is boiled milky, pour the bones and soup into the casserole, add some green onions, ginger slices, and white vinegar, cover the lid, turn on low heat and simmer for 1 hour, when the time is up, add some wolfberry, coriander, and salt and stir it, so that it is OK.

How to stew bone broth deliciously

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Prepare 3 catties of large bones, soak them in water for 10 minutes, and then wash them with running water. Add cold water to the pot, put the big bones in it, add an appropriate amount of cooking wine, boil on high heat first, skim off the white foam on it, and cook for another 5 minutes. Pour oil into the pot under the big bone broth, shake the pan to let the edges dip some oil, put the big bones in and fry them, each side of the fry is slightly yellow, add the hot water that has not passed the ingredients, and cook on high heat for 5 minutes (if there is still white foam, remember to skim out all the white foam).

After the big bone broth soup is boiled milky, pour the bones and soup into the casserole, add some green onions, ginger slices, and white vinegar, cover the lid, turn on low heat and simmer for 1 hour.

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

Method: 1. Wash the fan bones, straight bones, coccygeal bones, and broken bones, then put them into a pot of boiling water and boil over low heat for 10 minutes.

2. Take out the bones, put them in warm water, and wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones.

3. Then split the straight bone, split two pieces, exhaust the bone marrow, put it in a steel pot, filter the original soup with a fine mesh sieve, add green onions, ginger and wine, boil over high heat, skim off the foam again, turn to low heat and simmer until 3 hours after the soup, that is, it is good.

4.Generally, pork bone broth can be used continuously, and it can be boiled for 9-10 hours at home, and can be used 2-3 times until the fan bones have been crisped, the bone color is gray, and the soup has been exhausted in terms of umami and fat nutrition. Color: Soup is clear and bleached.

How do you make bone broth to eat bone broth tail? Guo Leg washed and boiled water, then washed and then made the soup a little lighter, and the soup was very delicious.