How to stew pork backbone soup deliciously, how long to stew pork backbone soup

Pork backbone broth <>

Pork backbone 400g

1 waxy corn.

Carrot 1/2 (with or without carrots).

Half a lotus root (can be added or not).

Chestnut 5 pcs.

Salt 2 tablespoons Preparation of pork backbone broth.

Prepare raw materials, pork backbone, waxy corn cut into pieces, (be sure to use waxy corn, super delicious, cut the corn cob into pieces, easy to taste), chestnut, carrot (can not be added), lotus root (can not be added), chestnut (chestnuts in the soup are delicious). It is recommended to use a casserole to make soup to retain the original flavor.

400g of pork backbone, other bones are also available.

Lotus root, half a lotus, can be put or not.

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Chestnuts, 5 pcs., taste good after the main one.

Carrots, half a root, can be put or not.

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Waxy corn, waxy corn, waxy corn, important things said three times. Waxy corn is delicious. 1 root. Cut into pieces, cut the corn on the cob, it is easy to absorb the flavor.

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Pork backbone hot water pot, after the water boils, take out the floating powder, boil for a while, clean the floating powder, you can circle along the edge of the pot when fishing the floating powder, you can prepare a bowl of cold water in advance, the net spoon after the floating powder can be dialed in the cold water bowl, and the floating powder hanging on the net is easy to remove.

Cook over high heat for 15 minutes.

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After removing the floating powder, make sure that the floating powder is clean, put the remaining ingredients in the pot and increase the heat for 10 minutes. Add two tablespoons of salt. Reduce the heat and keep the soup tumbling.

If there is less water in the process, add boiling water, not cold water. Adding cold water will spoil the taste. Continue on low heat for 30 minutes and then remove.

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Tips: If you find that there is less water during the soup making process, be sure to add boiling water, not cold water.

It is better to use a casserole for soup.

Corn must be made of waxy corn, it is delicious when boiled, and other corn tastes average.

The bones of bone broth, in addition to the pork ribs that we usually eat, actually have a spine, and there will be a spinal cord in the middle of the bone. When I went to buy vegetables today, I happened to come across a backbone, so I bought it, and it was perfect for making soup. The soup is a little white, and you can tell that it tastes delicious when you look at it.

Materials. Spine 670g

Carrot 1 stalk.

Black fungus 10g

Mushrooms 150g

A pinch of green onions. Ginger 1 piece.

Water to taste. Cooking wine a little.

1 tablespoon of white vinegar.

Salt to taste. Steps.

1. The spine is chopped and washed after being bought.

2. Prepare green onion and ginger.

3. Wash and peel the carrots and cut them into pieces.

4. Soak the black fungus in advance.

5. Blanch the backbone, add cooking wine, green onion and ginger.

6. Pick and wash the mushrooms.

7. Add the blanched backbone, black fungus, appropriate amount of water, and a little white vinegar to the casserole and cook over high heat.

8. After boiling, turn to low heat.

9. Simmer for 30 minutes, then add mushrooms and continue to simmer for 20 minutes.

10. Add the carrots and simmer for 10 minutes.

11. Add salt and continue to simmer for about 5 minutes.

Tips: If the spine is not blanched, soak it to remove the blood, and then skim off the foam when boiling; Don't add carrots too early, they will be rotten; Add some white vinegar to make soup, the soup will be more nutritious; You can make more soup, leave some noodles for cooking, and cook hot pot is good.

Soup is a very delicious dish, you can make a variety of soups throughout the year to drink, the taste of the soup is delicious, it is loved by many people, and there are many ingredients that can be used to make soup, but the most commonly used is to use pork bones to stew soup, there are many kinds of pork bones, and the taste of the soup stewed from different pork bones will also have some differences, including the nutritional value is also different.

There are four main bones on the pig that can be used to make soup, namely shoulder blades, backbone, ribs, and stick bones.

Start from left to right, top to bottom. The shoulder blade is the bone under the shoulder on the pig's back, also called the fan bone. The backbone, also called keel, is the backbone of a pig, and this bone is the cheapest of all bones.

Pork ribs, the bones of the pig's rib cage, this part of the flesh is well-proportioned, and it is the most expensive of the four. The stick bone, also called the barrel bone, is the thigh bone of the pig.

What bones are good for making pork bone broth?

1.Undoubtedly a stick bone. The stick bone is the leg bone of the pig, especially the back leg bone.

The two ends of the stick bone are large and the middle is small, the bone is big and the meat is pitiful, but it is hollow, it contains a large amount of bone marrow, when making soup, break the stick bone, let the bone marrow slowly integrate into the soup, the soup will become smooth and greasy, rich in aroma, and delicious in taste.

The second is the pork backbone, the backbone is also more bone and less meat, but it also contains bone marrow, although the soup is not as delicious as the stick bones, but the taste is good.

2.Then there are pork ribs, the pork ribs are well-proportioned, the bones contain meat, which is suitable for cooking, and the soup does not taste great, but it can only be said to be very healthy, because there is less bone marrow and less fat.

3.Finally, there is the shoulder blade, which is the cleanest part of the flesh. The bones of the shoulder blades are not as hard as the stick bones, but the bone marrow content is small, and the soup is relatively clear and has a light taste, which is suitable for making health soup.

Pork bones are suitable for people.

Pork bones are more easily absorbed than plant foods, so they can be eaten by everyone, especially for children and middle-aged and elderly people. However, after the pork bones are boiled in the soup, the most fat in the soup is easy to lead to high blood lipids, high uric acid, and obesity when taken for a long time. Drinking for emaciated and weak people can promote appetite and increase nutrition; Lactating women drink to replenish energy and promote milk production; Obese people, especially for patients with hyperlipidemia, fatty liver, and cardiovascular and cerebrovascular diseases, drinking more is harmful and not beneficial.

Therefore, choosing a bone broth tonic varies from person to person.

Preparation of materials. Pork backbone 600g

Lotus root 500g

Red dates 20g

Ginger and salt to taste.

Good soup recipe. 1.Wash the pork backbone and chop it into pieces, put it in boiling water to blanch the blood, remove it and wash it with water.

2.Wash the lotus root with water, peel it and cut it into thick pieces; Wash the ginger and red dates separately, and slice the ginger.

3.Add an appropriate amount of water to the pot, boil over high heat until the water boils, add lotus root, pork backbone, red dates, ginger slices, change to low heat and continue to boil for about 3 hours after the second boil, add salt to taste.

Recipe for soup. The lotus root used in the soup should be old, and the soup will have a strong flavor. Note that iron should not be used in the cooking process of lotus root, otherwise it is easy to blacken

Speaking of this bowl of soup.

In Hubei, there is a saying that "no soup is not a feast", and for all feasts, the finale must be a can of mellow and fragrant soup. Hubei people love to drink soup, and they are also very good at making soup, lotus root pork rib soup, crockpot chicken soup, and fish ball soup are all the best products in the soup, and they are selected for hospitality. In particular, the "Lotus Root Pork Rib Soup" made from Honghu lotus root, which is known as the "treasure of water", is very regional and condenses the essence of Jingchu food culture.

Good soup has good effect.

This soup can clear away heat and phlegm, nourish blood and nourish the skin, and can be eaten by people with anemia, palpitation and insomnia. In addition, it also has the effects of nourishing the kidney and nourishing blood, nourishing yin and moisturizing dryness, strengthening the gastric mucosa, preventing anemia, improving the stomach and intestines, and stopping bleeding.

Boiling large bone broth takes 90 minutes.

Big bone broth

Materials.

Ingredients: 1 large bone, 1 yam

Excipients: appropriate amount of salt, 5 slices of ginger, appropriate amount of green onions, 2 dried chili peppers, appropriate amount of coriander, 2 garlic pieces

Preparation of large bone broth.

1. Put the chopped large bone pieces into the pot, submerge the bones with water and boil, and then remove them to wash the blood clots.

2. Peel and wash the yam and cut into pieces.

3. Slice green onions, ginger and garlic, and chili peppers can be determined according to your taste.

4. Put the big bones and yams in the pot, I use a mini pot, so I can only put so much water, sprinkle the green onion, ginger and garlic, and drip in a little salad oil, otherwise it will be greasy.

5. Cook the soup for 90 minutes, add an appropriate amount of salt and chicken essence in advance when it is almost ready, and finally sprinkle with coriander.

It is more time-saving to use a pressure cooker, and it is enough to exhaust 20 minutes after exhausting. Regular pot for a longer time. If it is simmered, it should be better tasted in a casserole, which takes more than 1 and a half hours;

Preparation of cervical bone mushroom soup.

Steps. step

Steps of pork neck bone mushroom soup.

The pork neck bones bought in the market are boiled in blood water and boiled in a pot under cold water.

Steps. step

Steps of pork neck bone mushroom soup.

Wash the mushrooms, it is best to boil them in water, (which can play a role in sterilization) and then boil them in cold water for later use.

Steps. step

Steps of pork neck bone mushroom soup.

Put the pork neck bones in a casserole, fill with water, and bring to a boil over high heat.

Steps. step

Steps of pork neck bone mushroom soup.

After boiling, put in a pork bone flavor soup treasure, (you can not put it) change to medium heat and cook for about half an hour, pour in mushrooms, add two spoons of salt, and cook for about 15 minutes, don't cook the pork neck bones too badly, cook too bad and chewy.

Steps. step

Steps of pork neck bone mushroom soup.

You can taste the fragrant soup, and it is very fresh.

Pork neck bone, lotus root, mushroom soup.

It's one of the soups that I often drank since I was a child, and it's usually drunk in autumn.

It is said to replenish blood and nourish yin.

But it is also said that the lotus root is cold blood.

Anyway, it's delicious!

Now that I'm not at home, I can only cook it myself.

The soup is full of spirit.

Meaning: Follow one's heart. You can put as much water as you like, more is lighter, and less is a thicker soup. If you make soup every day, don't be so thick, and you'll get fat.

Ingredients: Lotus root.

Pork neck bones in a bunch (I used four).

A handful of mushrooms, I ordered 10.

Dates can be used or not, and there will be desserts.

Salt Cantonese - the practice of pork neck bone lotus root mushroom soup.

Wash the mushrooms and soak them 2 hours in advance to soften (it doesn't matter if you forget them, it's okay too.) Pig neck bones fly water.

It is to boil it in warm water (you can add ginger slices), and when the foam comes out, pour out the water and wash the pork neck bones. The main thing is to get rid of the blood and the smell of fish.

The lotus root washes the epidermis. It doesn't have to be peeled. The skin is nutritious.

Lotus root, mushrooms, pork neck bones thrown into a piece of water, under the date (one is good). Bring to a boil over high heat.

Boil for a while (1 for 2 minutes) and then simmer over low heat to 2 hours.

Remember to watch the fire, and if there is little water, look at it a few times and don't boil it dry.

If you forget to fly the water on the pork neck bones, you can use a spoon to remove the foam after boiling.

Add salt and you're ready to drink!

Tips: But you can add it if you think the taste is weak.

Some people like to add dried octopus, which will make the soup more fragrant. However, dried octopus will be hotter and dryer, so it is best to add mung beans to neutralize it.

Angelica sinensis 15 20 grams, pork shin bone 500 grams Cook angelica and pork shank for 2 hours, add an appropriate amount of condiments, and take the soup warmly.

Wash the pork shin bones first, put it in a pot with the washed angelica, add an appropriate amount of water, boil over high heat, and then change to a simmer and cook for 60 minutes, add vegetable oil, refined salt, rice wine, ginger slices and minced green onions.

Ingredients: 500 grams of pork shin Accessories: 30 grams of ginkgo seeds (dry).

Seasoning: 5 grams of rice wine, 10 grams of green onions, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate.

The characteristics of ginkgo cavity bone broth: the soup is delicious and delicious.

1.Wash the cavity bones, add rice wine, ginger slices and an appropriate amount of water, and simmer for an hour and a half over low heat;

2.Peel off the shell of the ginkgo seeds, put them in the soup, add refined salt to taste, and cook for another 15 minutes;

3.Sprinkle with monosodium glutamate and chopped green onions.

Ingredients: 100 grams of pork shin bones, auxiliary materials: 50 grams of jujube (dry), 30 grams of wolfberry, 30 grams of lotus seeds, 5 grams of white sugar, 2 grams of salt.

1.Wash the shin bones of the fresh pig; 2.Put the washed pork shin bones into the pot and cook for two hours; 3.Wash the red dates, wolfberries and lotus seeds;

4.Wash red dates, wolfberries, and lotus seeds into the pork shin bone soup and cook together;

5.When the soup is cooked, add an appropriate amount of condiment, both salty and sweet.

Ingredients: The elbow (calf of the pig) is divided into the front elbow and the back elbow.

Cooking method: When cooking, you can smash the front and back elbow bones of the meat and blanch them in boiling water; Put the blanched bones in an appropriate amount of warm water and simmer over low heat for 1 hour and 10 minutes.

At this time, the soup is a clear soup, you can take a part out to drink, or keep it for boiling noodles, and then add enough hot water to the pot, turn to high heat and continue to cook for 40 minutes, then you can cook a thick white soup, which is also a major feature of elbow bone soup.

Keel corn carrot soup.

Ingredients: keel (large bones of pigs), corn (called baogu in some places), and carrots.

Cooking method:1. Put the big bones in boiling water to wash away the smell of blood. 2。Then throw it in water and boil.

3。Bring to a boil on high heat, then turn to low heat and simmer for about 10 minutes, add the corn and carrots, and then cook until the soup turns thick and light white.

4。Put a pinch of salt and monosodium glutamate.

1. Knock the stick bone into two, blanch it with water, take it out and put it in clean water to start boiling soup! Don't forget to add a piece of ginger!

2. In the gap between blanching, you can cut the pumpkin into pieces and prepare the peas.

3. Prepare some wolfberries and jujubes! Goji berries can be used as a substitute for MSG chicken essence!

4. After boiling the water twice, add the pumpkin and peas, because the pumpkin is to melt away, so you should put it with the beans, or even put it first.

5. The pumpkin is already soft! At this point, you can use the back of a spoon to crush the pumpkin.

6. The pumpkin is boiled and the soup is thicker! 7. Almost all the bone marrow is boiled out!

8. Finally, the soup becomes very clear because the pumpkin has completely melted into the soup! At this time, you can also add salt out of the pot!