What do you do with the bones in the soup stock?

In this harvest season, the weather is gradually getting cooler, first of all, I am very grateful to be here to answer this question for you, and secondly, let me lead you into this question together, let us ** together.

I hope that the following will be helpful to you by sharing this question, and I hope that my sharing on this issue can help you, and I also hope that you can enjoy my sharing.

1.Wash the big bones first, put them in clean water and boil them first, boil the blood water inside, you can add a little old ginger, don't need to cook, cook until you see a lot of gray and gray bubbles coming out, you can take it out and wash it for later use.

2. Put the boiled bones back into clean water and boil, add pepper, ginger, Sanlai, star anise, boil for two hours, pay attention to the water to turn off the low heat, otherwise the water will dry in less than two hours!

3. While boiling the large bones, soak the dried kelp in hot water. Soak it for at least half an hour to an hour, otherwise you won't be able to soak it, and the boiled kombu will be a little hard and not so delicious. If the water in the middle is cold or very dirty, you can change to clean hot water and soak again.

After soaking, wash it well, be sure to wash it carefully, the kelp is actually very dirty, especially some corners of the place, and then fold it up and cut it into small squares waiting for later use.

4, after boiling the big bones for two hours, you will see the soup turn white, exuding a more fragrant taste, at this time put the spare kelp in, note that the kelp will be a little sticky when it is just cooked, this is normal, indicating that the kelp has not been cooked, after the kelp is put down, I generally cook for half an hour, depending on personal preference, see if you like to eat hard or soft This time can be adjusted, and then it is to put salt and other seasonings, the first time you cook the salt can be put little by little, put it twice more, I'm afraid that if I put too much at a time, it will be difficult to deal with if it is salty, and then it will be out of the pot! The fragrant bone broth is done! It can be eaten with a little chili water according to personal taste, after all, if the soup tastes right, the meat and kelp may be a little light.

It is also a good practice to choose to stir-fry and then eat, and the taste is very good.

Just throw it away. These bones have already played their role, and you can't eat them if you keep them, just throw them away.

Because I have a dog at home, I usually eat this bone for my dog, and then sometimes I choose to throw away it if there is more.

I am the creator of the food field Muzi Kitchen, a professional chef, I make delicious broth with big bones: 1 Choose pork leg bones, this bone contains a lot of bone marrow, rich in nutrients, soak the leg bones in water for three hours, put water in the pot, put the bones in cold water**, put in a few pieces of ginger slices, a spoonful of cooking wine, and when the pot is slowly boiled, skim off the foam, cook for about five minutes, take out and wash again, and use the back of the knife to break the bones for later use. 2Take a stainless steel pot and put a layer of bamboo mesh at the bottom.

Add bones, put about four times more water than bones, **heat, add a few slices of ginger, two pieces of angelica slices, boil over high heat, then skim off the foam, cover the lid and change to low heat and simmer for four or five hours, the soup at this time has been slightly white, but not turbid, and then turn on the high fire to make the soup, use the high heat to simmer, fully dissolve the protein in the bones to whiten the soup, about half an hour later, the delicious stock is ready. You can directly put it out and add a little salt and pepper to drink, because there is bone marrow in it, and the nutritional value is high, especially suitable for the elderly, children and patients. It can also be stewed with winter melon and fresh corn for more nutritious and tasty taste.

A few more words: 1. Choose fresh pork leg bones. 2. Use a stainless steel pot or large sand.

Pot, do not use an iron pot, the soup stewed in the iron pot is black, not thick and white. 3. If you can't drink the bone broth made at one time, you can let it cool, subpack it into the refrigerator and freeze it, and use it as you like in the future. The above is my practice, I hope it will be helpful to the subject.

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1.Simmer a pot of water, put in the big bones, drop a few points of cooking wine or white wine, green onions, ginger slices.

3.In a pressure cooker, put the large bones in, half a pot of water, green onions, ginger slices, and a few drops of cooking wine.

4.Cover the lid and the small cap, boil until the small hat boils, turn off the heat, note: let the high-pressure gas let go naturally until there is no sound and no gas, and then open the lid.

5.Place in a bowl and add salt or sugar depending on taste. Everyone, if you haven't drunk the sweet pork rib soup, you can feel it, and the taste is okay

1 pork bone, 1 chicken bone, 5000 water, 1 onion, 1 2 carrots, 1 ginger, 2 green onions, 1 2 cups of rice wine.

Method 1Put the pork bones and chicken bones into boiling water and blanch, then wash them and set aside.

2.Take the soup pot, pour in the water, then add method 1 and other ingredients and seasonings, and boil over high heat until boiling, then change to low heat and boil for 3 hours, turn off the heat and filter it through a strainer.

1.Blanch the large bones in cold water, remove them and wash them for later use.

2.Put oil in a pan, add ginger slices, add the blanched bones and fry until golden brown.

3.Transfer to a casserole, bring water to a boil and simmer for more than an hour.

4.After simmering, take out the stewed green onions, sprinkle in chopped green onions, add an appropriate amount of salt, and you're done.

1.Wash the pork bones and cut them into chunks for later use.

2.Wash the small shrimps, drain and set aside.

3.Wash the chicken bones and cut them into chunks for later use.

4.Put the chicken bones and pork bones in boiling water and boil for 5-6 minutes to remove the blood stains.

5.Remove the chicken and pork bones and rinse them in cold water.

6.Prepare a soup pot, add the ingredients of Method 5, small dried shrimp and ginger slices and cook until boiling, then turn to low heat and simmer for about 30-40 minutes.

7.Remove the bones from the recipe 6 pot with a colander.

8.Take a strainer and filter the soup, and the soup left behind is the pork bone broth.

Ingredients: two large bones, water (the ratio of bones to water is 3:1), 15 ml of cooking wine Method:

1. Boil water in a pot, add the bones and cook for two minutes to boil out the blood foam in the bones, then remove the bones and rinse them with cold water.

2. Put the bones in the soup pot, pour in water, and bring to a boil over high heat.

3. After the water boils, turn to medium high heat, remove the white foam on the surface, try to remove the white foam as thoroughly as possible, and then pour in the cooking wine.

4. Reduce the heat (as long as the soup is slightly boiling) and simmer for 3 hours. During the cooking process, pay attention to remove the oil and bone residue floating on the surface.

Remove the heat after an hour and wait for the soup to cool thoroughly, then remove the bones.

6. Filter the soup to remove meat residue and impurities, pour the soup into a well-sealed fresh-keeping box and store it in the refrigerator; It can also be divided into fresh-keeping bags (the amount of soup in each bag is best the amount needed for each soup) and stored in the freezer, which can be taken out and heated at any time.

The preparation is as follows: Ingredients to be prepared in advance: 2 large bones, 2 green onions, 1 piece of ginger, 2 tablespoons of cooking wine, 1 tablespoon of white vinegar, and appropriate amount of salt.

1. Chop the big stick bone into two pieces (you can let the meat seller chop well) and wash it with water.

2. Cooking wine, ginger slices, and green onion segments for later use.

3. Blanch the big stick bones in cold water to remove the blood, and rinse the impurities with cold water repeatedly.

4. Add cold water and large bones to the pot, add green onions, boil ginger slices over high heat, pour in cooking wine, drip in white vinegar, skim off the foam with a spoon until skimmed clean, turn to low heat and simmer for two hours.

5. Add salt when drinking, and you can also add your favorite vegetables to the boiled bone broth.

Summary. Hello, don't waste the remaining bones of stewed bone broth, you can use it to raise flowers, boil it for two or three hours with clean water, boil the seasoning inside completely, mash it and put it on the balcony or outdoor exposure, the finer bone meal is directly stirred in the pot soil for use, and the bone residue can be used at the bottom of the pot, which can not only increase fertilizer but also loosen the soil.

Hello stewed bones and wild talk soup leftover bones do not waste, can be used to raise flowers, boil with water for two or three hours, the seasoning of the stuffy noodles is completely boiled out, mashed and placed on the balcony or outdoor exposure, the finer bone meal is directly stirred in the pot soil to use, the beaten bone residue can be used at the bottom of the pot, not only can fatten but also can loosen the soil.

In winter, because the weather is relatively cold, and people consume more calories when they are active, they generally eat some high-calorie foods to replenish their energy.

In winter, the water is lost more slowly, if the watering is not appropriate, then shouting ear jujube is easy to cause the problem of rotten Zheng root, if there is the blessing of the magical effect of bones, our stupid people will be much easier to raise flowers.

Summary. Dear, I will find out how to deal with the bones used up in the broth: generally throw them away or gather them together.

Dear, I will find out how to deal with the bones used up in the broth: generally throw them away or gather them together.

For example, for example, fish is a very fishy ingredient, and if you want to remove the fishy smell, you can only add some fishy materials to cover the fishy smell. The same is true for boiling bone stock, if you want to cover the peculiar smell in the broth, you can only add the fishy material to cover, as long as you add Zhengzhen ginger and then match the green onion flavor and dough, it is already very good, because the peculiar smell of these ingredients is not big, just add ginger to the fishy seasoning.

Some beef bones, sheep bones, these own peculiar smell of the original ingredients, the added materials and pork bones are not the same, in addition to the ginger can also be added to the spices of the soup stock: tangerine peel, white peppercorn, angelica, these three are more suitable for adding to the beef bones, sheep bones broth, only need to add one of them, and the amount added can not be much or it is easy to cross. In addition to the above three spices, boiled beef bones, mutton bones can be added, one of which is indispensable that is, white radish, in the boiling of beef bones, mutton bone broth, adding white radish plays a key role, white radish can not only make the soup taste better, and white radish also has the effect of adsorption, can absorb the fishy smell in the soup, so that the soup stock of beef bones or mutton bones tastes better, and the amount of orange added to the white radish can not be too much (50 catties of water plus two catties of white radish), Adding too much will make the soup stock thick.

Generally, it is not reused.

How to make the large bone broth.

The boiling method of large bone broth, as we all know, the large bone soup base is a soup made of pork bones, so do you know how to boil large bone broth, and friends who want to boil large bone broth but do not know how to boil large bone broth should come and take a look at the boiling method of large bone broth.

Preparation of large bone broth

Material:

1500 grams of pig bones, 100 grams of green onions, 200 grams of ginger, 2 slices of licorice, 1 cup of rice wine, 6000 grams of water

Method:

1. Wash the pork bones and put them in boiling water to remove blood and filth.

2. Scoop up method 1'Pork bones, rinse with water and set aside.

3. Wash the green onion and cut it into appropriate size segments; Wash the ginger and slice it and set aside. The traveler is empty.

4. Put the pork bones of method 2, the green onion section of method 3, ginger slices, licorice slices and all seasonings into the pot until boiling.

5. Turn to medium-low heat and continue to simmer for about 40 minutes, filter the material, remove the floating residue and take the soup.

Preparation of large bone broth

Step 1

Prepare the ingredients, slice the ginger and dice the carrots for later use.

Step 2

Wash the big stick bones, put them in cold water, add 20 grams of cooking wine, boil the water, then take out the big stick bones and rinse them with warm water, drain the water.

Step 3

Put the drained stick bones into the rice cooker, add a green onion, a few slices of ginger, and add 1200ml of water.

Step 4

Select the soup cooking function of the rice cooker and you can start cooking the soup.

Step 5

Add the carrot cubes, goji berries and salt 20 minutes before cooking, and continue to cook for 20 minutes.

When the weather gradually cools, many people like to drink some soup, and the most nutritious soup is bone broth, which can not only supplement calcium, but also play a role in keeping out the cold, but if you want to boil bone broth, you also need certain skills, so when boiling bone broth, what things do we need to pay attention to?

Pay attention to the use of cold waterMany people like to put the bones and meat into the pot and add appropriate hot water when stewing meat or bones, thinking that this can make the meat and bones stew more soft and flavorful, and at the same time can speed up the cooking process.

But in fact, boiling bone broth is not the same as usual stewing, and it makes a good bone brothCold water must be used in the beginning.

Because the pork bones will have some fat on them, but if the fat is exposed to hot water, then there will be instant solidification, and there will be no rich soup in the boiling process, so in order to make the soup more rich, in order to make the bone broth more nutritious, it is necessary to use cold water.

Don't put salt in advanceIn addition, some people are lazy when it comes to stewing bone broth, always thinking that after putting all the ingredients in the pot, it is okay to cook it themselves. You don't need to look at it often during the stewing period, but in fact, if you put the salt in the pot at the beginning, the moisture in the meat on the bones will be quickly lost in a short time, which will also make some of the protein components in the soup coagulate, which is why some people don't taste good after stewing bone broth.

Do not add cold water during the stewing processWe can often encounter such a situation, when the stew is halfway through, it is found that the fire is relatively large or the water is less at that time, which leads to the gradual reduction of water in the pot, at this time it is necessary to add appropriate water, otherwise there will be a dry pot.

However, when people add water halfway, they often add some cold water to it, after all, cold water is also added at the beginning of the stew, so most people think that this method is correct and will not have any bad effect.

But in fact, if cold water is added during the stewing process, the taste and taste of the whole soup will be greatly reduced, and it will also affect the nutritional value of the soup.

ThereforeIf you want to add water halfway, you can add some hot or lukewarm water, and never add cold water.