How to boil a pot of bone broth to milky white

Hey, slanderous cat. When boiling the soup, you must add enough water, and do not add water halfway, so that the soup will turn light brown. After the fire is turned on, turn to low heat for 3 4 hours.

How do you boil bone broth white?

1.Pot under cold water.

When boiling bone broth, it is best to boil it in a pot under cold water, because if you boil it in hot water, the protein of the meat on the surface of the bone is easy to coagulate quickly, which will make the protein on the surface of the bone unable to penetrate into the bone, which may lead to the phenomenon that the bone broth is not boiled white.

2.Blanch first.

It is recommended to blanch the bones before boiling the bone broth, because blanching can remove the blood foam on the surface of the bones, so as to avoid the color of the bones being polluted in advance when boiling into soup, and can make the boiled bone broth more milky.

3.Flip at regular intervals.

Many people think that once the bones are put in the pot, they don't need to be bothered, but in fact, turning the bones regularly while the bone broth is boiling can help promote the rapid dissolution of the oil and fat in the bones, making the bone broth easier to boil white.

4.Stir-fry in oil first.

Under normal circumstances, the oil, connective protein and fatty acids in the bones are not hydrophilic, and under high temperature conditions, they will be dispersed into fine oil droplets suspended on the surface of the bone broth, making the bone broth appear milky white, and then boiling into bone broth can largely boil the bone broth white.

5.Increase the heat.

If you want the bone broth to be boiled white, only the protein, fat, bone oil and other substances in the bones can be cooked at high temperatures, so that it can be slowly transformed into milky white, if the heat is too small to meet the requirements of its dispersion, it is impossible to form a white juice, so if you want the bone broth to be boiled white, you need to increase the heat of cooking fish soup.

How do you boil bone broth white?

1.Soak bones.

After the bones are bought, they should be cleaned with warm water, because cold water cannot wash off the grease in the bones, and then soak them in clean water.

2.Blanching and cleaning are also particular.

Blanching is more particular, according to experience, meat blanching can be used in hot water, and bones need cold water pot, you can add a few slices of ginger, a few peppercorns, boil together and then clean, pay attention to medicinal warm water cleaning, if you use cold water to clean directly, dirty things will still adhere to the bones.

3.Boil the soup. When cooking the soup, you can add a few slices of ginger, 1 chive knot, 2 teaspoons of white vinegar. This ensures that the soup is delicious.

4.Skimming. When cooking soup and being hungry, you should pay attention to completely skimming off the blood foam, if you put the meat ingredients into the pot and leave it alone, then the blood foam in the bones is still in the soup, so the quality of the soup will be much worse.

5.Time. When cooking the soup, you should also pay attention to the dependence of the soup, generally the time to cook the soup should be 2-3 hours, so that the color of the soup will be rich and milky. If you use this bone broth to cook noodles or fish noodles, it is extremely delicious.

To make the bone broth white, first prepare: 1500 grams of pork backbone (or stick bone), 1 piece of ginger, a little rice wine, and an appropriate amount of water.

Steps]:

1. Let the seller chop the pork backbone into pieces of the right size, and it is the same with the pork stick bone, and you can also use the pork backbone, because in my place, their ** is exactly the same, but the meat on the pork backbone is more, in addition to boiling soup, you can also eat meat.

Clean the pork backbone, then soak the bleeding water in water, and change the water several times during the period, until the pork backbone and the meat on it are white in color and rinse.

Pork backbone in a pot under cold water, the water should be wide, bring to a boil over medium heat, there will be foam, skim off the foam with a spoon in time.

About five or six minutes after the water boils, remove the pork backbone. Due to the width of the water and the foam being skimmed off in time, the pork backbone is very clean at this time and does not need to be rinsed. Put the blanched pork backbone into a large stainless steel pot (do not use an electric saucepan or pressure cooker), add enough water at a time, break or slice the ginger into it, and then pour in a little rice wine (you can use cooking wine instead).

Cover the pot with a lid, bring the heat to a boil, then turn to low heat, the soup will be cloudy, and then boil for about two hours. After the water in the pot is boiled, be sure to turn to low heat, and it is advisable to boil slightly in the pot. It is best not to always open the lid during this period, if the soup is too small, you can add some boiling water, but it must not be cold water.

This is a white broth that turns after 2 hours of boiling.

If you want to boil the bone broth white, first blanch the ribs under hot water, you can also put some tender tofu when stewing the ribs, boil for a long time, and boil for about an hour under normal circumstances, of course, you can also put some milk if you have the conditions, so that the bone broth boiled out is white and has a creamy fragrance when drinking

Before boiling the bone broth, cut the large bone stick through the middle with a machete so that the bone marrow oil (fat) in the bone stick is exposed. In a pot under cool water, put the bones. Bring the heat to a boil and skim off the foam, then turn to medium-low heat after half an hour.

Continue to boil so that the bone marrow oil (fat) will gradually be boiled and dissolved into the water, so that the soup will gradually boil to a milky white color. If you want to turn the soup milky white, you can't do it without a few hours of work.

How do you boil bone broth white? To boil the bone broth white. Before boiling the bone broth, blanch the fresh bones first, because blanching can remove the blood foam on the surface of the bones, so as to avoid the bones from foaming when boiling into soup, and can make the boiled bone broth more milky.

Regular flipping can also help promote the rapid dissolution of oil and fat in the bones, making it easier for the bone broth to turn white.

To boil the bone broth white, first clean the bones, blanch them slightly, and skim off the foam in the soup. And then. Reduce the heat.

The boil time is slightly longer. You can put a little bit of it appropriately. White vinegar.

The soup is boiled out like this. It's a rich white color.

It takes time for bone broth to boil white, first you need to soak the bones in clean water, soak them for a longer time, soak them in blood water, and then wash them repeatedly, blanch them in water, beat off the foam, and then start boiling potatoes, only put some ingredients and bay leaves, don't put anything else, it's easy to boil and cook white soup all the time.

The bone broth is boiled white, and the time for boiling the soup is generally 2 to 3 hours, so that the color of the soup will be rich and milky, and if you use this bone broth to cook noodles, it is extremely delicious.

When the bone broth is boiled white, it must be boiled for a long time, and when blanching, add a little hot water and cook for another 3-4 hours, which will naturally make the bone broth boil and turn white.

If the bone broth is to be boiled white, then you need to blanch the bones, blanch the blood from the bones and meat, and then wash them, and do not add dark soy sauce and soy sauce when cooking.

There is a mantra for boiling broth: no chicken is not fresh, no duck is not fragrant, no belly (fish) is not white, no skin is not thick.

Generally speaking, boiled broth with pork belly and crucian carp or grass carp stock tends to turn white.

But in fact, as long as your bones reach a certain proportion, they are milky white after boiling and dissolving the brittle bones.

Generally, 10 catties of water have to be at least catties of stick bones, as long as they are boiled until the brittle bones are dissolved.

If the bone broth is boiled white, it should be copied with water first, and then boiled, as long as it is long enough, it can be boiled white.

If you want to boil it into a thick white color, you must first crack open the big stick bone to reveal the bone marrow inside. Then heat the water in the pot, put the big stick bones in the hot water, add the seasoning, ginger, garlic, and chopped green onion. At this time, do not add salty salt, light soy sauce, oyster sauce and other salt-containing ingredients.

After it comes out of the pot, add salty salt to adjust the taste. The main thing is to drink soup, and if you add salt too early, the soup will be too salty, which will affect the taste. When boiling the soup, it is generally boiled for about two hours, and the soup is particularly strong, and the bone marrow oil and calcium can also be dissolved into the soup.

The color will also change to milky white.

I think that when the bone broth is boiled white, it must be boiled for a long time, and when blanching, add a little hot water and cook for another 3-5 hours, which will naturally make the bone broth turn white.

If you want to boil the bone broth white, first clean the ribs, then fry them in soybean oil in a pan and add cold water so that the boiled bone broth will be white.

Extend the simmering time and stew out the fat in the bones

Ingredients: 650 grams of fresh arrowroot, 1 corn, 1 carrot, 8 water chestnuts, 600 grams of pork bones.

Production steps: 1. Rinse the pork bones, pour water into the pot, put the pork bones to boil, and blanch the blood.

2. Scoop up and rinse off the foam with water.

3. Peel off the skin of Pueraria pueraria and cut into pieces.

4. Peel and cut the carrots and water chestnuts into pieces, and cut the corn into several sections.

5. Pour all the ingredients into the casserole.

6. Inject an appropriate amount of water.

7. Bring to a boil over high heat and stir the bottom of the pot slightly to prevent it from sticking, turn to low heat and cook for two and a half hours.

8. Add salt to taste before turning off the heat.

9. Finished product drawing.

Big bone soup can be boiled with some condiments to make it milky white.

1.Prepare carrots, corn, iron stick yams, and shiitake mushrooms.

2.First, put the ribs in boiling water to blanch the blood and excess oil, remove them and put them in the pressure cooker, then put out two-thirds of the cold water over the ribs, and cover the lid on the fire.

3.Cut the carrot, corn, and iron stick yam into suitable segments, if the carrot is thick, you can cut it vertically from the middle and then cut it horizontally, after the iron stick yam is washed with water, hold the yam in one hand, and hold a peeler in the other hand to peel the skin of the yam, you can cut it while cutting, so that your hands will not itch. Cut the fresh shiitake mushrooms in half and cut them into two more knives to form a sharp triangle.

3. After the soup in the pot is boiled, put all the cut ingredients, and then put a small amount of salt, just to make the pork ribs and shiitake mushrooms taste a little bit, this soup should be light and not salty.

4.Finally, cover the pot with a lid, put the pressure valve, turn on medium heat and cook, wait for 10 minutes to boil after steaming, and then turn off the heat. When you drink it at the end, add a small amount of salt, don't add too much, and it will be very salty to the second meal, and it will not taste good, and this soup will have a light and sweet taste.

Nutritional value: Bone broth can play an anti-aging role. This is because the most important thing in the human bone is the bone marrow, the red and white blood cells in the blood are formed in the bone marrow, with the increase of age and the aging of the body, the function of the bone marrow to make red and white blood cells gradually declines, and the bone marrow function decreases, which directly affects the ability of the human body to metabolize.

The collagen contained in bone broth is just right to enhance the body's ability to make blood cells. Therefore, for middle-aged and elderly people, drinking some bone broth to regulate can slow down bone aging; Similarly, bone broth can also be beneficial for bone growth in teenagers. Nutritional value of pork bones:

Cold, can strengthen the waist and knees, improve strength, replenish weakness, and strengthen muscles and bones. If the spleen and stomach are weak and cold, people with poor digestion can easily cause gastrointestinal fullness or diarrhea, so ginger or pepper should be added to the bone broth. Pork bone calcined charcoal grinding powder is warm and has the effect of stopping diarrhea and strengthening the stomach and strengthening bones.

Contains some fat and a small amount of amino acids.

Note: Many people think that bone broth is best for calcium supplementation. In fact, this statement is incorrect, not all foods can be absorbed by the body, only the ionic state of calcium is easily absorbed by the body.

And consuming too much fat can also affect calcium absorption. Fats combine with calcium to form insoluble saponica. Because the calcium contained in bone broth is not ionic calcium, it also contains a lot of fat.

The calcium in bone broth is not easily absorbed by the body. The best food for calcium supplementation is milk, because the calcium in milk is in an ionic state, and milk also contains substances such as lactose and VD3 that are conducive to calcium absorption.

Before boiling the soup, blanch the big bones to remove the blood foam, so that the soup can be boiled to a milky white color. Here's how to boil bone broth:

The materials that need to be prepared in advance include: 1000g of large bones and 1 large piece of ginger.

1. The first step is to wash the big bones and set them aside for later use.

2. Put cold water in the pot, light the fire and heat it, put in the large bones, and remove the blood foam.

3. Pour out the blood and water, as shown in the figure below.

4. Rinse the large bones.

5. Re-add water to the pot to cover the bones.

6. Add the prepared ginger, bring the water to a boil, turn to low heat and cook for 1 hour.

After hours, the bone broth turns milky white, so that the milky bone broth is ready.

Here's how:

Usually, pork bones, chicken bones, duck bones, fish bones, etc. are used as raw materials for bone broth, and bone broth is cooked at home, mainly pork bones, such as pork ribs, keel (vertebrae) and tube bones. The bone marrow of bones is rich in fat, and meat is rich in protein and other components, fat is oil, and protein is an emulsifier. As a result, the bones can be boiled into a milky white bone broth.

Precautions

1. When boiling the broth, it is enough to put only ginger and a little rice wine to remove the fish, and do not put other seasonings, such as Sichuan pepper, star anise, fragrant cinnamon, onions, garlic, etc., which will affect the deliciousness of the broth itself, and this soup does not put salt.

2. Soaking the pork bones in bleeding water and blanching are necessary steps, and neither link can be saved.

3. After the pork bones are boiled under cold water, turn to low heat after boiling, keep it slightly open, and boil for about two hours.

4. After boiling the soup, I don't remove a little grease on the surface, so that the taste is more fragrant, if you mind, you can skim it off or freeze it and condense it into a solid.