How to stew bone broth, the right way to stew bone broth

Preparation of bone broth.

Steps. Ingredients: 500 grams of fan bones, 1000 grams of straight bones, 500 grams of coccygeal bones, 500 grams of broken bones, 1 small tie of green onion knots, raw.

Miscellaneous pictures about bone broth (17 photos) 1 small piece of ginger, 50 grams of wine, 5 kg of water. Step 1: Put the bones in warm water, wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones, and wipe them off and clean.

Step 2: Split the straight bone, split two pieces, put it in the pot, add green onions, ginger, and then put in cold water, it is best to add enough cold water at one time. Step 3:

Bring to a boil over high heat, skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), reduce the heat to low and slowly simmer. Step 4: Skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in about 50k of wine.

Step 5: From the perspective of nutrient acquisition, vinegar can be added 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. Step 6:

Simmer for 2-3 hours and then make the soup! Isn't that good? Generally, pork bone broth can be used continuously, it can be boiled for about 1-3 hours at home, and it can be used twice until the fan bones have been crisped, the bone color is gray and dark, and the soup has been exhausted in umami and fat nutrition.

Precautions when stewing bone broth.

Stew bone broth (or fish broth), preferably in cold water. Because there is always a little bit of meat on the bones of the general meat, if you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, and the outer protein of the meat will immediately solidify, so that the protein in the inner layer can not be fully dissolved into the soup. In addition, add a little vinegar after the water is boiled to dissolve the phosphorus and calcium in the bones in the soup, so that the stewed soup is not only delicious, but also easy to absorb in the stomach.

At the same time, don't put salt in the stew too early. Because salt can make the moisture contained in the meat run out quickly, it will speed up the coagulation of proteins and affect the umami of the soup.

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

1. Let people knock it open when you buy it.

2. Boil the bones and wash them.

3. Throw the bones into the pot with water, green onion and ginger, and boil (if you want white soup, you will have a high heat, and if you want clear soup, you will have a low heat), remember to leave the foam when boiling.

Go to the vegetable market to buy a few catties of stick bones, about three yuan a catty, after washing, be sure to knock the stick bones in half from the middle, which is conducive to taste and nutrition out, do not need to buy much, you can boil a big pot of soup, the cost is not high, blanch it with boiling water (during which the foam must be skimmed off), and then put cold water, after boiling over high heat, change to low heat and boil for about an hour, add a little salt according to your own taste when eating.

Bring the water to a boil, put the bones in the pot and add the green onion and ginger.

Three yuan a catty??? Where's the upstairs...

The correct way to stew bone broth is as follows:

Tools Ingredients: large bones, ginger slices, oil, water, salt, pot, colander, casserole.

1. Add an appropriate amount of water to the pot, don't heat the water at this time, the blood in the bones will solidify when it encounters hot water, and the blood will not come out. Let's get some cooking wine, cooking wine can remove the fishiness, and turn on a high fire to bring the fire to a boil.

2. After the water is boiled, there is a layer of foam on it, which looks very dirty, at this time, boil the pot for 2 minutes, so that the blood and dirt in the bones will all run out, and the big bones must be blanched, so that the soup will be delicious. After 2 minutes, turn off the heat, remove the bones, and wash the large bones with running water to wash the foam off them.

3. Pour some oil into the pot, not too much oil, a little bit, put 2 slices of ginger, put the washed big bones into the pot, first stir-fry the big bones, about 2 minutes, stir-fry until the surface is slightly yellow. At this time, pour hot water into the pot, be sure to heat the water when stewing the meat, the cold water will make the meat firm, increase the stewing time, and simmer the dust for 5 minutes after the pot is boiled.

After a few minutes, the soup is already milky white, and there will be a little foam on it, scoop out the foam with a spoon. Only a high fire can make a thick white soup, and turn off the heat after skimming the foam.

5. Prepare a casserole, first put the big bones in, pour the soup into it, if the soup in the casserole is less, add some hot water into it, fill the casserole, at this time you must heat the water, not add cold water. Cover with a lid, bring the water to a boil and simmer over low heat for an hour.

6. Add salt after an hour, the amount of salt is added according to the amount of water you add, and the salt must be added last. When stewing soup, some people like to add star anise, bay leaves and other ingredients, so that the flavor of the stewed ingredients will cover the umami of the soup. Therefore, there is no need to add more ingredients when stewing soup.

After adding salt, simmer for 5 minutes, and after 5 minutes of dust-type clocks, the bone broth will be boiled, so that the soup will be original and milky.