Cooking soup fish or pork ribs, how to make white Is it related to the heat and the ingredients you

Just simmer a little longer, hehe.

Fainted to death Why am I not the same as the answer upstairs.

You can really make a white soup at home, and after the crucian carp is fried, add water and simmer. The soup that comes out is milky white.

Also: Don't add soy sauce, hehe.

Production method: 1. Put water, pork ribs, green onion (cut into sections), and ginger (cut into pieces and scattered) into the pot at the same time, and bring to a boil over high heat. Supplement: Don't use oil, it has a yellow color. Besides, it's too greasy to drink.

2. Drop a few drops of rice vinegar (in order to fully dissolve the calcium in the soup), skim off the foam, and add an appropriate amount of salt.

3. Simmer for about two hours.

4. Add a little coriander or green onion leaves when out of the pot.

Try it, the soup doesn't need to be flavored, the chicken essence is delicious, and the color is beautiful!

The key to production: 1. The soup should be added at one time, and no water should be added halfway.

2. Don't use soy sauce.

3. After boiling, be sure to change the heat and simmer slowly.

4. The time should not be too short.

It has something to do with the ingredients, not much to do with the heat, and if you want the soup to be white, you can put a fried egg and cook it with the soup.

The key is to fry the ingredients in an oil pan for a while, and then simmer for a longer time, and the soup will be white.

There shouldn't be a direct relationship, simmer slowly over low heat, and a white one will appear! And the soup made in this way is so delicious!

First, the fish is fried in a pan of oil for a while. Then simmer for a little longer. That's it.

The first point is that this pork rib should be right first, about half an hour or so, the second point is that you should put some green onions, ginger and garlic, which is a very important step, and the third point is to put a little potato in it, you will find that this soup will become very white and rich.

First blanch the pork ribs to remove the blood, then put the pork ribs and green onion segments, ginger slices and star anise cinnamon in a pot filled with water and simmer over low heat, and when the ribs are soft and rotten, add an appropriate amount of salt and continue to stew until the soup is milky white and can be eaten, which tastes particularly good.

The first step is to soak the ribs: wash the ribs, cut them into small pieces, soak them in clean water for 1 hour, and change the water every half hour. The second step is to blanch the ribs:

Slice the ginger, chop the green onion, wash the soaked ribs with water, then pour into the pot, add enough water to submerge the ribs, add a little ginger, chopped green onion and a spoonful of cooking wine, and blanch over high heat. Skim off the foam: After the water is boiled, a large amount of foam will appear in the pot.

Skim off all floating foam with a spatula and blanch for 2-3 minutes until the ribs are cooked white, then remove the ribs. Stewed pork ribs: Add boiling water, then add boiled pork ribs, green onion segments and tangerine peel, then close the lid and simmer until the water boils, add water to bring to a boil and add white radish to simmer for about 1 hour, if you like, add some goji berries, and finally add salt and a little green onion when you open the lid.

First of all, it is necessary to maintain the original nutrition of the ribs, pay attention not to put any seasoning when stewing, just put the ribs into the water, and it is better to stew them in a casserole.

To choose pork bones, you need to choose fresh ones with less blood, so that the butcher stall boss can knock off the pork bones in the middle, and the bone water does not have to be dischargedWhen I went home, I soaked the blood with cold water, about half an hour, took it off, put water in the pot and put a small amount of rice wine with ginger slices in the tube, boil to remove the blood foam, take out the cold water to clean it neatly, and prepare the soup in advance. Add water to the pot, the water can be a little more, because it will volatilize all the time, put it into the barrel bone and boil over high heat, change to low heat and boil slowly. Keep an eye out for observations, which can be done in an hour or so.

Here's the seasoning, put your favorite food. You can put a small amount of white pepper in the bone broth to bring out the flavor and remove the smell.

Pig bones and fan bones, if you can have another tube bone, remember the process of blanching, put mountain spring water in the bone cleaning pot and pour the bones into the water, it must be cold water. Do not boil and then put it, if you boil or boil water to release the fishy smell of raw pork, it will not get rid of it, but will continue to intensify. In the meantime, you can add some ginger to the pot.

After the water, put the bones in the saucepan, at this time it is best to boil water or boiling water, do not use cold water, otherwise the taste will not be so good. Finally, put some ginger slices, put some salt, this salt can also be boiled similar to the soup and then put it, I want to make it more flavorful, I put a little first, not too much. Bring to a boil on high heat first, simmer for 20min, then simmer over low heat for 30 minutes, you can simmer a little longer.

Suishui. Wash the bones, put them in boiling water for 5min, boil out the blood and oil stains, remove the bones and throw away the water. Blood is the key medium of the fishy smell, and the fishy smell will become weaker and weaker or fade after boiling the blood foam.

In addition, the water also helps the soup to be tender and white, making it more delicious. Add ginger or wine or vinegar or condiments such as poria cocos to boil. Condiments such as ginger, wine or vinegar have the effect of removing fish, and adding some to stew bone broth can not only remove fish, but also enhance flavor.

Skim off the foam.

In the process of boiling, white foam will be caused, we need to completely skim off the foam, so that the soup will be fishy, no impurities, and more delicious! Put two taels of salad oil, put in three taels of cooked lard, sprinkle a small amount of salt, pour in the cylinder bones and stir-fry (simmer) until the cylinder bones are dry, add ginger slices, spray a small amount of rice wine and stir-fry for a while, add an appropriate amount of cold water. Pour into a pressure cooker, then add the lotus root.

Press up and down for eight minutes and simmer for five minutes. Pour all the lotus root pork rib soup into a casserole and simmer over low heat for half an hour, add salt, chicken essence and monosodium glutamate, and sprinkle with coriander.

Stewed pork rib soup, ginger, green onions, hawthorn these 3 flavors are enough, the soup is white but not black, delicious and not fishy. Ginger is rich in vitamins, dietary fiber, calcium, potassium and other nutrients, and is boiled together with bone broth to enhance appetite. The aroma of green onions.

The acidic substances rich in hawthorn also have a good fishy effect, which can make the soup nutritious and delicious.

You can put ginger, enlarge green onions, you can choose to put some hawthorn, or you can add some cooking wine to it, which can effectively remove the fishy and taste very good.

The seasonings that need to be put are ginger, green onions and hawthorn, and if you stew pork rib soup, just put these three ingredients are enough, so that the bone broth is rich in calcium and protein.