How to make bone broth delicious, how to make delicious and nutritious bone broth?

Vegetable pork rib soup Ingredients 1 pound of pork ribs, half a cabbage, 2 tomatoes. Seasoning 3 tablespoons flour, 1/2 tablespoon salt, 1 cup water, a pinch of pepper. How to scald the pork ribs first, remove the blood and water, rinse the foam and remove it, boil it in boiling water, change to low heat, and burn it for half an hour.

Add the cabbage and the pork ribs, and then add the tomatoes when they are soft. In addition, use two large flour, slowly add water to fry into a paste when it is slightly yellow, put it into the pork rib soup and boil, and then add salt to taste. When the vegetable ribs are soft and fragrant, turn off the heat, put them out, sprinkle a little pepper, and serve.

Key tips The ribs in the soup are better ribs, the meat layer is thin but lean, the oil is less, the taste is tender, and the pork ribs are cheaper than the short ribs. Cabbage should be burned to be delicious, but not too small pieces, tear into slices by hand, and cook it by heat to have a soft taste 3Pork ribs crisp soup Ingredients: 12 taels of small pork ribs, 1 white radish, 2 coriander.

Seasoning 1 tablespoon of wine, 1 tablespoon of soy sauce, 1/2 cup of sweet potato powder. Seven wrists of broth, a teaspoon of salt. Method: Wash the small ribs, add seasoning, mix and marinate for 10 minutes, and then remove them with fried crisp.

Peel the white rotsh, cut it into pieces, put it in a stew pot, add the broth and steam it for 10 minutes, then put in the fried crispy pork ribs and steam it for 20 minutes. Key tips Pork ribs should be chopped into small pieces, it is easier to fry crispy, because they have to be steamed again after frying, they must be fried for a longer time when frying. If the small pork ribs are marinated first and then fried in sweet potato flour, if marinated together, the sweet potato flour will easily absorb the seasoning, so that the pork ribs will not taste good.

Golden Needle Pork Rib Soup Ingredients: 12 taels of small ribs, half a tael of golden needles, and 2 slices of ginger. Seasoning 1 tablespoon of wine, 1 teaspoon of salt. How to wash the pork ribs, blanch the blood and water, rinse, put it in a stew pot, pour a tablespoon of wine, add ginger and add boiling water seven wrists.

Steam for twenty minutes. After the gold needle is soaked soft, first remove the induration of the stem, then tie each knot, wait for the ribs to be cooked and soft, and put it into steam. After 10 minutes, you can add salt to taste and serve.

Key tips If you like to eat a lot of meat, you can choose a thicker meat layer for pork ribs, but it is fatter, the soup is slightly oily, and the pork ribs with a thin meat layer are thinner, with more bones and less meat, each with its own flavor. The gold needle is knotted and put in, and it will not fall apart after steaming, and it tastes crispy. 5.

Bitter gourd pork rib soup version1 Ingredients Twelve taels of pork ribs, one bitter gourd. Seasoning 1 tablespoon of wine, 1 teaspoon of salt. How to blanch the pork ribs and remove the blood, add a tablespoon of water and wine to the stew pot and steam for 20 minutes.

Wash the bitter gourd, cut it, remove the seeds, cut it into large pieces, put it in the pork ribs and steam it for another 20 minutes. Season with oil and salt, and serve when cooked and soft. Important Tip This soup can also be cooked directly on the stove, but the soup is more cloudy, and the steamed soup is more refreshing.

The white bitter gourd is more tender, the green bitter gourd is more brittle, and the bitterness will be lighter as long as the grains are coarse.

Put some squid or old hen meat.

Big bone broth refers to pork bone broth, which is a kind of delicacy, and the main raw materials for making it are big bones, old hens, etc. Big bone broth is a kind of broth with a rich flavor made by boiling large bones and old hens for a long time.

Dry wash the squid, cut the burdock and carrots into hob pieces; Put the pork bones in cold water and boil for 3-5 minutes, remove and wash off the blood foam;

Change the water in the pot and add pork bones, dried squid, burdock, carrots, and ginger slices (the water covers all the ingredients); Pour in a little cooking wine and high pressure for 15-30 minutes (depending on the heat); After cooking, add salt to taste and sprinkle with chopped green onions.

Small squid can be replaced with other dried seafood (such as dried razor clams), but be careful to wash it well, otherwise there may be small sand that will affect the taste.

The soup for cooking meat generally needs to remove the blood foam from the meat "flying water" first, so that the soup will not have a fishy smell; When cooking meat soup, adding a few drops of cooking wine (white wine) will also be a good way to remove the fishy smell.

Ingredients: pork bones, green onions, ginger, garlic, enough water, salt, chicken essence, coriander.

Steps: 1 A number of big bones, knock into a number of sections, put them into a casserole, pour water, put green onions, slow down ginger slices, garlic cloves, if you like it, you can also put in pepper liquid, chili pepper, fennel, star anise, red dates, wolfberry, angelica, etc., I like which cherry blossom is light original soup, and put a handful of peanuts.

2 Bring to a boil on high heat, simmer on low heat, be sure to stew until the flesh and bones are easily separated, if the water is not enough during the period, you can keep licking the water.

3 After the stew is done, you can eat it and season it, scoop a bowl, add salt, chicken essence, or chives or coriander, and the bones can also be eaten and fished at any time.

As the saying goes, "The essence of bones is in soup." According to analysis, animal bones contain a variety of substances that have nutrition, nourishment and health care functions for the human body, and have the health care effects of adding bone marrow, increasing blood, slowing down aging and prolonging life.

Comparing the nutritional content of pork bones with fresh pork, you will find that the protein, iron, calcium and phosphorus content is much higher than that of fresh pork. For example, protein is higher than eggs 120, pork is 100, beef is 61, and milk powder is 23. The iron content is more than 9 times that of milk powder, 8 and a half times that of beef, 2 and a half times that of pork, and 1 and a half times that of eggs.

The content of calcium and phosphorus is much higher than that of other foods. What's especially valuable is that bone broth is more easily digested and absorbed by the body than plant-based foods.

In fact, no matter how high the temperature is, it cannot dissolve the calcium in the bones, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in the bones, so it is not advisable to boil bone broth for too long.

The method recommended by nutrition experts is: before simmering the soup, first smash the washed bones, and then put in cold water, add enough cold water at one time, and slowly warm, and add vinegar in an appropriate amount after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

How to make a big bone broth delicious

How to raise brother to boil bone broth white

Shaved pork thigh bones (2 stick bones), 20 grams of ginger, 10 grams of garlic, 2 green onions, and wolfberries.

Method. Generally, where you buy bones, you can ask the store to help you sawn the bones into knots or chop them into knots, so that you don't have to make a bang at home.

First of all, the pork bones should be watered once: that is, boil a pot of boiling water first, put the bones in and cook for about 10 minutes, (seeing the bones indicates that the remaining meat is cooked, or there is no blood), and remove them. Rinse off the bones with cold water as indicated'Blood, but the early answer is to be careful not to wash the marrow out of the bones.

Re-boil a large pot of boiling water, and when the water is boiling, add the crushed ginger, garlic and green onion knots, cook for a few minutes, and then add the bones.

Once the bones are put in, bring to a boil over high heat, cover the pot (you can leave a small slit), and then change to medium-high heat and cook for 2-3 hours.

Note that if you want to boil white, you must keep the high temperature 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.

Do not add salt to 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.

This thick soup can be eaten directly, or add boiling water and boil for another 10 minutes to dilute it (it is best to do this when there are many people), or cool it and freeze it to use it later.

**The wolfberry pork bone soup in the soup is made by adding boiling water and wolfberries to the thick soup and boiling them together for 15 minutes. If you want to add other Chinese herbs to make a tonic soup, add them according to the time the herbs need to be boiled.

White radish bone broth

1 white radish, 1 pound of pork bones, 2 slices of ginger, 2 dates.

Method. 1.Wash the pork bones after flying water.

2.Peel the white radish and cut into large pieces.

3.Put all the ingredients together in a pot, bring to a boil over high heat, reduce the heat, and simmer for 1 and a half hours.

4.After turning off the heat, add salt to taste.