How to make bone egg soup, how to make bone broth

In the bone and egg soup method, the bones are stewed into a strong soup first.

Then crack the eggs into the bone broth, then cook them and add salt.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking raw materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security. For example, artificially hatched salmon, duckbills, fat cattle, crocodiles, ostriches, etc., are used skillfully, reasonably, scientifically, economically and boldly, creating a lot of new flavor dishes, adapting to the rhythm changes of the masses in food culture, meeting the pursuit of food at different consumption levels, and opening up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking raw materials - amaranth, cress, bracken, purslane, bellflower, houttuynia cordata, burdock, toon, bean sprouts, willow sprouts, acacia flowers, perilla leaves, mint, lettuce, etc.

Artificially cultivated ones such as snow peas, Italian kale, New Zealand cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, flat mushrooms, mouth mushrooms, hair cabbage, straw mushrooms, etc., have become recognized culinary ingredients.

The steps to boil bone broth are as follows:

Raw materials required:

1. Ingredients: 1000 grams of pork stick bones, 1 white radish.

2. Excipients: 2 grams of salt, 2 pieces of ginger.

Step 1: Wash the large bones and soak them in excess blood.

Step 2: Put the washed bones in a saucepan and add two pieces of cracked ginger. Infuse with appropriate water.

Step 3: Start the soup simmering program, and the shortest time should be about 1 hour.

Step 4: Prepare the white radish while simmering the soup.

Step 5: Peel the white radish, wash it and cut it into small pieces.

Step 6: When the soup is simmered until it turns white, add the white radish, about an hour.

Step 7: Continue to simmer until the radish is cooked.

Step 8: Add salt before cooking.

One: Radish stick bone broth.

Ingredients: stick bones, white radish, chopped green onion, ginger slices, salt, vinegar.

Method: 1. Cut off the stick bones from it, blanch them in cold water after washing, remove them and rinse them for later use 2. Peel and cut the radish into hob pieces.

3. Add water to the stew pot, add the stick bones and ginger slices.

4. After boiling over high heat, skim off the foam and add a few drops of white vinegar.

5. Simmer over low heat for about 2 hours and add white radish.

6. Simmer until the radish is cooked, add salt to taste, sprinkle with chopped green onions, and you can do two: kelp pork rib soup.

Ingredients: large bones, dried kelp, ginger, star anise, water, salt, liquor, cooking wine Method: 1. Soak dried kelp in warm water for 3 5 hours and set aside.

2. After soaking, continue to scrub the surface of the kelp with salt, cut it into sections after washing, and blanch it in boiling water under the pork ribs to remove impurities such as foam.

4. Blanch the pork ribs and transfer them to the casserole, add enough hot water to start simmering5. Add the patted ginger and star anise.

6. After the water is boiled, boil for 10 minutes, then add kelp, add a little aged vinegar 7, turn to medium heat and simmer for 20 minutes, then turn to low heat and simmer until the bones are crispy 8, and finally add salt to taste.

Three: Bone broth with seeds.

Ingredients: pork bones, salt, ginger yam, gourd.

Method: 1. Cut the pork bones into small pieces and wash them, peel them from Huaishan, and soak them in salt water to prevent discoloration 2. Clean them and soak them in water for later use.

3. Blanch the pork bones and rinse them with water.

4. Pour all the ingredients into the soup pot, add water, boil over high heat5, turn to low heat and cook for an hour after boiling, add salt to taste.

Four: Red dates and barley stick bone broth.

Ingredients: pork bones, wolfberry, dates, peanuts, barley.

Method: 1. When buying the pork stick bones, let the store help smash them into three sections, wash them and set aside 2, put enough amount of water in the pot, and then put in the washed pork stick bones 3, boil over high heat, skim off the foam, be sure to skim the foam thoroughly 4, pour the stick bones and soup into the pressure cooker, add the washed red dates, wolfberries 5, put in peanuts, barley, and steam the pressure cooker.

6. Cook for about 30 minutes, add salt to taste when drinking.

1.Put the large bones in a pot and cook, remove the foam, and clean with water2Add boiling water to the pot, add the blanched bones, add 2 grams of green onions, 2 grams of ginger slices, and simmer over low heat for an hour.

3.Add 3 grams of red dates, add 1 tablespoon of salt, 1 tablespoon of chicken essence, 2 grams of wolfberry, 2 grams of chives, 1 tablespoon of pepper, and cook for 2 minutes.

Bone broth ingredients.

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

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 bang 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 the bones with cold water to remove the blood from the bones, but be careful not to wash the marrow off the inside 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 in place, bring to a boil over high heat, cover the pot (you can leave a small slit), then switch 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.

Big bone broth.

1 bone; 5 slices of ginger; 3 green onions; a circle of winter melon; 1 tablespoon cooking wine; a pinch of salt; A little MSG is used to wash the bones and boil the water (put rice wine and ginger slices).

After boiling water, wash well, put ginger slices, water, and boil.

After boiling for 2 hours, put in the winter melon, and when the winter melon is ripe, put in, salt, green onion, monosodium glutamate, and cook for a while, then you can get out of the pot.

Serve in a small bowl, insert a straw and serve.

Bitter gourd bone broth.

A small amount of pork bones; 1 bitter gourd; 2 slices of ginger; a small amount of salt; Preparation of 4 shiitake mushrooms: blanch the bones with water once. Cut the mushrooms into strips, 3 slices of ginger, and 1 bitter gourd. The bitter gourd is cut and processed first, cut into pieces, and then scooped up once for later use.

Scoop up the blanched bones and put them in the pot, put 3 slices of ginger and shiitake mushrooms in it, add a small amount of half water and boil first.

When it boils, add a little water to the bones. Keep boiling, and it will taste better if you stay a little longer!

A pinch of salt at the end is fine!

Bone broth with a high vitamin content.

Ingredients: 100 grams of pork fan bones; 1 carrot; 1 tomato; 1 papaya; Slice 3 slices of gingerSlice the tomatoes, papaya, and carrots into cubes.

Cut the pork fan bones into large pieces.

Put the mineral water, boil the water first, and then pour the ingredients in.

Boil for half an hour, and the soup will be baked. Sweet and delicious. Super delicious.

Here's how to make bone broth:Ingredients: stick bones, water, white radish, chopped green onion, ginger slices, salt and vinegar, etc.

1. Cut off the stick bone from it, blanch it in cold water after washing, and rinse it for later use.

2. Peel the radish and cut it into hob pieces, add water to the stew pot, and add the stick bones and ginger slices.

3. After boiling over high heat, skim off the foam and add a few drops of white vinegar. Clapping limbs.

4. Simmer over low heat for about 2 hours, add white radish.

5. Simmer again until the Jiantan radish is ripe, add salt to taste, and sprinkle with chopped green onions.

Raw material; Pork ribs or large bones (about 700g); lotus root 2 sections; 1 piece of ginger seasoning; Salt; Essence of chicken (optional);

Step 1: Brush the ginger, peel it and slice it. Don't lose the skin, keep it for blanching; Put the ginger peel and pork ribs into a pot of clean water, continue to cook for three or four minutes after boiling, drain the pork ribs, and pour out the water and ginger skin;

2. Put the blanched pork ribs and ginger slices into the casserole, add enough water, and the amount of water should be about 1cm higher than the ribs; Because a small part of the water will be lost in the process of making soup, the water should be added at one time;

3. After boiling, cover and turn to low heat and simmer for about 1 hour;

4. Peel the lotus root, cut it into hob pieces, sprinkle with a little salt, and kill it - that is, mix well with salt and marinate for about 10 minutes.

5. Put the lotus root into the soup pot and continue to simmer for 1 hour;

6. When the meat is rotten and the lotus root flour is rotten, add an appropriate amount of salt, turn to medium heat and boil for about 10 minutes, sprinkle with chopped green onions 7. The soup is delicious, and the lotus root is fragrant and soft and glutinous.

8. The lotus root inside tastes particularly good.

Cut the pork bones into pieces and soak them in water overnight. Change the water in batches to let the blood flow out. Soak in water for a long time, which will allow the pig's blood to flow out fully.

Then add the pork bones to an appropriate amount of water and put them in the steamer and blanch. When the water is boiling, pour out the water and clean the pork bones. This step is to allow the pork bones to be free of impurities.

Then put the bones back in, add the green onion and ginger, some spice ingredients, and stir-fry over low heat until the bones change color, so that the soup will be easy to white. It will also be more fragrant, but be careful not to use too much fire, otherwise it will be paste.

Add water to about half the pot.

After boiling over high heat, reduce the heat to low for about an hour. The power of the low fire is that the soup can keep tumbling so that the soup will be white. You can drizzle less white vinegar to make calcium more easily absorbed by the body.

After buying the bones, rinse them with water, then blanch them in boiling water to remove the blood. Next, rinse it with clean water, put cold water, pour in a small amount of rice wine and bring to a boil. At this point, you can put in a thumb-sized amount of ginger, and the ginger should be patted apart.

Burn for about 5 minutes, turn off the low heat, and it will rot after about 1 hour. At this point, you can add salt to taste. When eating, you can put a small amount of monosodium glutamate and pepper, and sprinkle a little coriander to make it too delicious.

OK gourmet bone broth manufacturing method

1. Wash the fan bones, straight bones, coccygeal bones, and broken bones, then put them into a pot of boiling water and boil over low heat for 10 minutes.

2. Take out the bones, put them in warm water, and wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones.

3. Then split the straight bone, split two pieces, exhaust the bone marrow, put it in a steel pot, filter the original soup with a fine mesh sieve, add green onions, ginger and wine, boil over high heat, skim off the foam again, turn to low heat and simmer until 3 hours after the soup, that is, it is good.

4.Generally, pork bone broth can be used continuously, and it can be boiled for 9-10 hours at home, and can be used 2-3 times until the fan bones have been crisped, the bone color is gray, and the soup has been exhausted in terms of umami and fat nutrition. Color: Soup is clear and bleached.

I'm tired of reading the traditional food tutorials in extraordinary times, and I'm listening to some interesting words.

Blanch the bones in the boiling water first, then put a small amount of green onion and ginger, peppercorns, and boiling water in the pot. Put the blanched bones in it. Add a little cooking wine, light soy sauce and simmer over low heat. Simmer until the soup is milky white, add a pinch of salt and serve.

Prepare the ingredients:700 grams of pork bones, 5 grams of shredded ginger, 1 white radish, 3 chives, 10 grams of cooking wine, 2 grams of salt, 2 grams of chicken powder, 5 grams of oil.

The specific steps are as follows:1. Prepare the ingredients.

2. Shred the ginger and cut the radish into cubes.

3. Hot water in a pot, add pork bones, chives, remove the fishy foam.

4. Pour hot water into the pot and pour in the pork bones.

5. Add white radish, shredded ginger, chives, cooking wine, salt, oyster sauce and chicken powder.

6. Simmer for an hour.

7. Diagram of the finished bone broth.