The home cooked method of stewed kelp with spine bones, and the practice of stewed large bones with

There are many delicacies in China that are very nutritious, and the most distinctive of them is "stewed bones with kelp". According to the analysis of nutritionists, kelp and bones are very rich in protein and amino acids, which can quickly replenish physical strength. Kelp is a typical "alkaline food" and bones are "acidic food", and the combination of the two can make the human body achieve "acid-base balance".

Ingredients. Pork ribs 500g

Dried kelp knot 20g

Salt to taste Sichuan pepper to taste.

Ginger to taste.

Star anise: 1 pc.

Soy sauce to taste.

Vinegar Appropriate amount Steps for stewing kelp with pork ribs:

Cut the fresh bones into pieces and rinse them with boiling water.

2.Soak the dried kelp, wash and set aside.

3.Put the bones into the soup pot, heat the water to 3 cm above the bones, put in the crushed ginger and ingredients, and simmer for 1 hour; Then add the kombu knots, cook for 30 minutes, add salt, vinegar and soy sauce, and continue to simmer over low heat.

4.Finished product. 1. According to personal taste, it can be stewed with radish or potato;

2. Soak the dried kelp in rice water in advance;

3. Prepare a little minced ginger and add it to your own taste when eating, it will taste better.

If you like to drink soup, you can add more soup to the original soup when stewing, I believe it will bring you a good experience. When stewing, you must pay attention to the longer time, otherwise the stew will not affect the taste.

Spine stewed kelp is a particularly nutritious dish, the spine is rich in protein, people who love to gnaw bones know that the more irregularly shaped bones on the meat to eat, the more fragrant it is, of course, if you think it is troublesome to gnaw bones, you can directly use pork ribs, the method is the same; Kelp is a seaweed plant that is rich in iodine, calcium, sodium, potassium and other trace elements needed by the human body. Of course, this dish is not recommended to be eaten at night, because dinner is too nutritious and not easy to absorb, so it is best to put it in the morning. Then let's follow along with the steps.

Ingredients. Pork backbone 500g

Kelp shreds 200g

Salt a pinch of salt.

A pinch of green onions.

Ginger a little.

Cinnamon a little.

A pinch of bay leaves.

Star anise: a little.

Angelica Angelica: A little.

A pinch of peppercorn powder.

A little monosodium glutamate.

Essence of chicken a little.

Soy sauce a little.

A pinch of aged vinegar.

Method steps.

1.First of all, the spine will be changed to a knife, you can ask the seller to help directly change it when you buy it, wash it, blanch it in a pot under cold water, and it takes about 10 minutes to take it out from the pot to the boiling pot, and you don't need to cover it when blanching, and the fire temperature can be adjusted to medium heat.

2.For about 10 minutes, the water in the pot is boiling, and the spine is pinched out one by one with chopsticks.

3.Another pot can be used casserole or soup pot, pour the blanched spine into the pot, and then pour warm water and the amount of water is level with the spine, if you like to drink soup, put more. At the same time, add star anise, cinnamon, bay leaves, angelica and other stewed meat ingredients, adjust the heat temperature to medium heat, and then put in other seasonings after the water temperature rises.

4.About 5 minutes for the water temperature to rise, just a little bubbling in the pot can be put in the green onion, ginger slices, and a little soy sauce and vinegar, the vinegar is to improve the freshness and fishy, but also to make the meat more cooked, and then put in the chicken essence, monosodium glutamate, pepper powder can be covered. Remember not to be too hot, simmer over low heat for 30 minutes.

5.This time can prepare the kelp silk, wash the kelp silk, because the kelp silk sold in the market is wrapped in salt, so it should be washed twice, if the kelp silk is too long, change the knife, so as not to be inconvenient when eating. After washing, soak in water for later use.

When the minutes are up, open the lid, and don't forget to put the kelp too. Remove the kombu soaked in water and put it on top and simmer for another 15 minutes, still on low heat.

7.When the time is up, you can see a small blister in the slightly boiling pot, at this time it is necessary to put a little salt, because the kelp itself contains salt, do not put more, I put half a spoon of these amounts, because the light is too strong to see the amount in the spoon, as long as half of it is good, not enough to add more.

8.When the salt is fully integrated into the soup, pinch out the seasonings that have been put in before, such as angelica, star anise, cinnamon and other ingredients that are not stewed.

9.The above steps are the cooking process, then turn off the heat, put it in the soup pot and taste the delicious food made by yourself!

The kelp bone broth is rotten and the meat is rotten and the kelp is slippery. The whole dish is delicious and the soup is fresh.

Ingredients: 400 grams of pork bones, 150 grams of kelp, green onions, ginger kelp bone soup slices, refined salt, rice wine, and sesame oil.

Production Steps:1After soaking the kelp, put it in the cage drawer and steam it for about half an hour, take it out and soak it in water for 4 hours, soak it thoroughly, wash it and control the water, and cut it into long cubes.

2.Wash the large bones, cut them with a knife, chop them into about 4 cm segments, boil them in a pot of boiling water, remove them and soak them in warm water to wash them clean.

3.Add 1000 grams of water to the net pot, put in the big bones, green onions, ginger slices, rice wine, boil with a strong fire, skim off the foam, then simmer over medium heat for about 20 minutes, pour in the kelp pieces, and then boil for 10 minutes with a strong fire, pick out the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil.

Tips for action. 1. After blanching the big bones, it is best not to use cold water to wash away the blood foam, and the water added cannot be cold water, otherwise the meat will be easy to shrink when it is suddenly cold, and it will not be easy to boil.

2. It is recommended to use thicker kelp roots to boil this soup, usually supermarket aquatic products area can buy already soaked kelp roots. The thick kelp is extra delicious when cooked, but if you like to eat the crispy one, it's a different story.

Preparation tip: How to handle dried kelp.

Freshly bought dried kelp usually has a thick layer of salt, a lot of sand, and due to the pollution of seawater, the arsenic content is high, so it must be soaked and cleaned well in advance before cooking. After the edible kelp is cleaned, it should be soaked in water again, and the water should be changed continuously, and it is generally soaked in water for more than 6 hours before it can be made. However, if the quality of the non-polluted kelp can be guaranteed, there is no need to be so troublesome, because if the soaking time is too long, the nutrients in the kelp will also dissolve in the water.

Soak the kelp in rice water in advance; Or add a little (not too much) edible alkali or baking soda when boiling kelp, after boiling soft, soak the kelp in cold water, clean it, and then remove it to eat. Or open the ball of dried kelp and put it in the cage drawer to steam it in water for about half an hour, and then soak it in water overnight. It can make the kelp not only crispy and tender, but also soft and delicious.

How to make kombu soup with bones].

Wash the pork backbone and blanch it for later use, slice the ham for later use, wash the fresh kelp, cut the cleaned fresh kelp into small pieces and blanch it for later use, add boiling water to the blanched pork backbone, and boil the green onion and ginger for half an hour.

Half an hour later, add the sliced ham and cook for 30 minutes, then add the chopped kelp cubes and cook for 20 minutes, and finally add salt and put it in a bowl and eat!

Kelp can't be with anything].

Step 1: Kelp + pig blood: Eating together will cause constipation, because kelp and pig blood are mutually restrictive, and eating the two together is not conducive to digestion and absorption.

Step 2: Kelp + licorice: Eating both at the same time will produce toxic substances.

Step 3: Kelp + Grapes: Grapes contain acid, kelp contains iron, and acid affects the absorption of iron in the body. It also affects calcium and iron absorption. In addition, if the arsenic in the kelp is not washed, the vitamin C in the grapes is easy to form toxic substances after the interaction with the arsenic.

Step 4: Kelp + Persimmon: The acids in the persimmon combine with the substances in the kelp to form insoluble conjugates that may cause gastrointestinal upset.

Step 5: Kelp + Tea: The acid contained in the tea may react with the iron in the kelp, which is not conducive to iron absorption.

The day before yesterday, I drank kombu bone broth outside, and it tasted delicious, so I tried to make it myself when I got home. Kelp is a seaweed food, rich in iodine and potassium, and stewed with bones, not only rich in nutritional value, but also very delicious to prepare ants. Let's take a look at the home-cooked recipe of kelp stewed bone broth.

Fan bones, kelp, ginger, garlic, peanut oil, soy sauce, salt, vinegar.

You can buy kelp knots or kelp slices.

Buy the kelp knots, clean them, and set them aside.

Boil a pot of water in a pot, put in the cleaned fan bones, and put the fan bones in boiling water for about 3 minutes.

Blanching the bones with boiling water can remove excess blood. Pick up the scalded bones and set aside.

Wash the ginger, slice it and set aside.

Put the cleaned kelp knots, fan bones, and ginger slices into a high-pressure rice cooker, add an appropriate amount of water, and drop two drops of vinegar. Dripping vinegar into the bones helps to bring out the calcium in the bones.

The high-pressure rice cooker simmers for about 1 hour, and the bones are already simmered very soft, add an appropriate amount of salt to taste, and you can drink a bowl of thick kelp bone broth.

Prepare the sauce below, chop two garlic heads, add an appropriate amount of chives, soy sauce, peanut oil, salt, vinegar, and stir well to roll, and you can eat it with the bones.