How to make beef bone broth the most nutritious? How to boil beef bone soup to be delicious and nutr

Two catties of beef bones stewed in a pot of super thick and nutritious soup, the smell of beef bones is relatively heavy, must be blanched and cleaned, add vinegar to decompose the bones, and then with kelp, super delicious, natural calcium supplement. The practice is shared with everyone, if you like Xin Ma**, please remember to follow + collect + ** + share, thank you!

Preparation of beef bone broth.

1. Ingredients: beef offal bones, pork ribs, beef bones, chopped green onions, sesame seeds, pepper, balsamic vinegar, ginger, garlic.

2. Method: Soak the beef offal bones, pork ribs, and beef bones in cold water for a period of time, and then take them out and blanch them in the pot for later use, and finally put the beef offal bones and beef bones and green onion segments, ginger, garlic and enough water into the cauldron to boil, wait for the water to boil, and then turn to medium heat and boil until half of the water in the pot remains, use a spoon to remove the fat and foam floating on it at any time, and when the soup becomes milky white, put in the beef ribs, and turn the fire to low heat to simmer. When cooked thoroughly, remove the ribs and cut the meat from the bones into slices, and the bones continue to simmer.

Serve until the soup is completely milky white, sprinkle with chopped green onions to taste, or add the broth to the sliced meat for a more tender taste.

Precautions for stewing beef bone broth.

1) When stewing pork ribs, you can add some vinegar to ensure that the ribs are softened and the boiling time can be shortened.

2) If the soup is not clear enough during the re-boiling process, you can pour out the first soup and replace it with new water when adding water, so as to ensure that the blood in the soup is removed.

Ingredients: 1 white radish, 200 grams of beef bones. Excipients: 2 grams of ginger, 3 grams of salt. Steps: 1. Prepare the ingredients.

2. Pour an appropriate amount of water into the pot, add the beef bones and boil and blanch.

3. After the beef bones are blanched, rinse them with water, add enough water to the casserole, put in the washed beef bones and ginger slices, turn to low heat after boiling, and simmer for 1 hour.

4. Peel and wash the white radish and cut it into large pieces.

5. Add the chopped white radish, bring to a boil and simmer again on low heat for 20 minutes.

6. After cooking, add an appropriate amount of salt according to personal taste, and stir well.

Beef bone broth is rich in nutritional value, what should I pay attention to when stewing beef bone broth? Ladies and gentlemen, let's talk about the first half, beef bone broth is rich in nutritional value, what is its nutritional value? First of all, beef bone broth can increase the number of peopleAppetiteLive bloodChill outDispel dampnessIt is the best tonic for winter.

Secondly, beef bone broth is rich in a variety of nutrients needed by the human body, such as protein, which can improve people's immunity to a certain extent after being absorbed by the body.

In addition, the collagen in the bone broth is a tool to improve the production rate of human hematopoietic cells, the collagen in the bone broth is of great help to regenerate hematopoietic cells, the bone marrow in the human skeleton is the most important part of the bone, and all kinds of cells in the blood are present in the bone marrow, and with the increase of age and the aging and degradation of the human body, the ability and speed of the bone marrow to make various cells are weakened, and the human body is renewedMetabolismThe ability to be affected by a certain mask of the bone marrow. At the moment, the collagen in bone broth just makes up for the functional deficit in the bone marrow and helps the body's metabolic ability to return to normal.

So, what should you pay attention to when stewing beef bone broth? First of all, the most important point of stewing beef bone broth is that there must be enough time to make a better soup. Secondly, there should be enough beef bones, put enough water in the foot, and it is best not to add water halfway.

Also, before boiling the beef bones, the blood should be cleaned, and the soup will be relatively pure, and when stewing, you can add some vinegar to the soup appropriately, which will help the softening of the bones and reduce the simmering time.

Fourth, the best pot is the food and nutrients that can be simmered slowly, although the pressure cooker can quickly accelerate the maturity of food, but the nutrients can not be stewed well, and some nutrients will be lost at high temperatures. Finally, the beef bones must be soaked in cold water in advance, otherwise it will affect the later production links, and the soup will not be clean, so it is necessary to use tap water to fully remove the blood water to reduce the bloody smell. Moreover, salt is generally added after the soup is boiled, because this will not destroy the taste of the soup, and adding salt to the lead will cause the protein in the soup to coagulate prematurely, affecting its taste.

Okay, so that's all there is to pay attention to when stewing beef bone broth, what do you think?

Preparation of stewed beef bone broth:

Ingredients: 700g of beef neck bone.

Excipients: appropriate amount of ginger, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of coriander.

1. Defrost the beef bones in advance and put them in the pot with ginger slices and cold water.

2. The sail will boil a lot of blood foam.

3. Scoop up the water and wash and drain.

4. Put an appropriate amount of water into the casserole, and put the ginger slices and beef bones into the pot.

5. Add a tablespoon of vinegar, bring to a boil over high heat, turn the first hail to low heat and cook for about 3 hours.

6. Add an appropriate amount of salt to taste after cooking.

7. Finished product. Switching.