Yak bone broth recipe and ingredients, beef bone broth recipe and ingredients?

Ingredients: Appropriate amount of yak bones.

Seasoning: shredded ginger, white radish, chives, cooking wine, salt, chicken powder, appropriate amount of oil.

Step 1: Prepare all the required materials and put them on a plate for later use.

Step 2: Shred the prepared garlic and ginger for later use.

Step 3: Put water and chives in the pot** and bring to a boil.

Step 4: Pour the yak bones into the boiling water.

Step 5: Continue to pour all other ingredients into the pan.

Step 6: Add all the ingredients and simmer for an hour and a half, and the yak bone broth is ready.

Ingredients: 1kg of yak bones, appropriate amount of ginger.

Seasoning: 5 grams of ginger slices, 3L of water, 3 grams of astragalus, 3 grams of wolfberry, 3 grams of salt, 3 grams of chicken essence.

Steps: 1. Slice the ginger and blanch the beef bones to remove the blood foam.

2. Put cold water in a pot, add beef bones and ginger slices, and add the prepared herbs.

3. Bring to a boil over high heat, turn to low heat and simmer for 3 hours.

4. Add seasonings and serve.

Beef bone broth with turnips.

The main ingredient consumes 500 grams of beef bones.

Excipients 100 grams of white radish.

Seasoning: 3 grams of salt, 10 grams of ginger.

To prepare the radish beef bone broth.

1.Ingredients: fresh beef bones, white radish.

2.Put the beef bones in a pot of cold water and add ginger slices to a boil over high heat.

3.After boiling, continue to boil for a few minutes to remove the blood. (The blood should be cleaned so that it will not affect the taste and color of the soup, poke it with chopsticks, and poke it without bleeding.) )

4.Wash the blanched beef ribs with warm water, re-put them in the pot, add ginger slices and enough water to boil and simmer over low heat for about 3 hours. (Washing with warm water will not make the beef taste woody, and the water should be added at one time, and adding it halfway will affect the taste of the soup.) )

5.Peel the white radish and cut into hob pieces.

6.The beef ribs are stewed until soft and the soup is fragrant7Pour in the radish, add a pinch of salt to taste, and simmer over low heat until the radish is soft and rotten.

Add water to the bones. Add water to the bones.

The preparation of beef bone broth is very simple, first of allChoose fresh beef bones, beef bones must be cleaned, add enough water at one time when making beef bone soup, add your favorite ingredients according to your preferences, do not need to put too many seasonings, salt should be put last, and the heat should be masteredThe beef bone broth that comes out of this way tastes umami and is very tasty.

Beef bones are nutritious, used to boil soup is very good, nutritious and delicious, boiled beef bone soup is used to make noodles, rice noodles, etc. are very delicious, when boiling beef bone soup, you can also add your favorite ingredients, beef bone soup is suitable for all ages, I like to use pork bones, sheep bones, beef bones to make soup, often drink bone broth, are also very good, the key is that children also like to drink, let's share the practice of beef bone soup.

First, the production steps.

1. Ingredients: beef bones, white radish, corn, salt, green onions, ginger, cooking wine, coriander, sesame oil.

2. When buying beef bones, let the merchant help chop the beef bones into small pieces, otherwise it will be difficult to chop them when you go home, wash the beef bones, soak them in water for a few hours, soak the blood in the beef bones, wash the ginger and shallots, slice the ginger and cut the green onions.

3. Wash and remove the beef bones after soaking in the bleeding water, blanch them in a pot under cool water, put in ginger slices, green onions, cooking wine, boil over high heat, skim off the foam, and rinse with water after blanching.

4. Prepare a casserole, put the beef bones in, add an appropriate amount of water, put in the ginger slices, boil over high heat and turn to low heat and boil for two hours, wash the white radish, cut the hob pieces, wash the corn and cut the coriander.

5. After the beef bones are boiled up, put the white radish and corn in, add salt, continue to simmer for half an hour, cook until the radish is soft and rotten, sprinkle with coriander, and then drip in sesame oil, and the nutritious and delicious beef bone soup is ready.

Tips

1. The beef bones must be fresh, soaked in water in bloody water, blanched in a pot under cold water, blanched in water, and rinsed after blanching.

2. Boiling beef bone broth, water should be added enough at one time, adding water halfway will affect the nutrition and taste of beef bones, if you must add water, you must add boiling water, and salt should wait until the ingredients are put before putting it.

3. The heat of boiling should be mastered, boiled on high heat and cooked slowly, the boiling time should be sufficient, and not too many seasonings should be put in, which will affect the umami of beef bone broth.

Summary: The production method of beef bone soup is very simple, beef bone soup is nutritious, delicious, very delicious, boiled beef bone soup, you must choose fresh beef bones, beef bones must be cleaned, water should be added enough at one time, the boiling heat should be mastered, it should be boiled slowly over low heat, the boiling time should be enough, do not put too many seasonings, so that the boiled beef bone soup is delicious, nutritious, fragrant, and very delicious.

The ingredients that need to be prepared are green onions, ginger, cooking wine, star anise, cinnamon, and white vinegar; The method is to blanch the beef bones first, then add the ingredients except vinegar and water to boil over high heat, turn to low heat, add white vinegar and cook for several hours.

Ingredient list: 8 grams of angelica, bay leaves, gardenia, angelica, astragalus, fragrant seeds, tangerine peel, cloves, 25 grams of hawthorn, sand kernels, star anise, white buttons, ginger, anise, cumin, grass fruit, cumin, pull, cinnamon, licorice, jade fruit, sand ginseng, codonopsis, kaempfera, good ginger, and 15 grams of grass cardamom, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, 0 grams of Wujiapi, 80 grams of Weiyi spoon flavor special fresh (a treasure is available), and an appropriate amount of sugar or more ingredients are put into a yarn bag and sewn up (pepper, pepper, ginger).

When buying beef bones, beef ribs and soft ribs at the front (commonly known as phoenix wings) should be chosen as the best, followed by beef offal bones.

2 Beef bones out of the water, wash the marinated beef bones, pour them into a stainless steel pot (iron pot is prohibited), add water, submerge the beef bones, bring to a boil, stir, boil over high heat for about 5 minutes, pick up and clean with water, and prepare to put into the pot.

3 Put the prepared package into the pot, pour in the beef bones, add water (the tap water must precipitate for 24 hours, remove the strange smell of bleaching fungicide, use the above part to ensure the umami of the bone juice), add the pot lid and cook for a few hours, then add an appropriate amount of cooking wine, salt, sugar, and monosodium glutamate, add the pot lid and cook over low heat for about 1 hour, 10 minutes before the pot, add 40 grams of mirin spoon beef essence powder (a treasure is available), and empty water after the pot, that is, the delicious beef bones.

4. Only need to change the material bag when changing the material, and the soup can be used for a long time.

Prepare fresh beef bones, marinate in cooking wine and ginger slices, heat oil, add bay leaves and cinnamon, stir-fry until fragrant, pour in water, and then put the beef bones in it and simmer for two hours.

Pour water into the pot, pour in beef bones, ginger slices, cooking wine, boil and clean the blood foam, then pour water into the casserole, put in beef bones and ginger slices, simmer for 1 hour until the soup slowly turns milky white, then pour in tofu and red dates, continue to simmer for 10 minutes and add salt to taste.

1. Beef bones are generally larger and harder, when you buy them in the market, please chop them into small pieces, clean them at home, and fly the water for five minutes, (add a few slices of ginger to the water to remove the smell).

2. Cut the tomatoes, onions and potatoes.

3. Put all the ingredients into the soup pot and add a few drops of vinegar (so that the calcium in the bones can be more easily dissolved into the soup).

1. The beef bones should be cut into small pieces to expose the bone marrow, so that the essence can be fully integrated into the soup.

2. Beef bones are hard, and it is difficult to chop the kitchen knife at home, so it is best to ask the merchant to do it for you when you buy it.

3. Due to the blood stains of beef and beef bones, it is not easy to boil directly into the soup pot and beat the foam, which will eventually make the soup taste fishy. Therefore, it is necessary to fly water in advance and clean it to ensure that the final soup tastes mellow.

4. If you want to make a milky white soup from beef bones, the time will be longer than that of pork bone soup, at least three hours.

5. Add a few drops of vinegar to the bone broth to make it easier for the calcium in the bones to dissolve into the soup, which is also effective for other soups.

6. If you want to save trouble, you can put it in an electric purple clay pot and simmer it regularly, if you put it in an ordinary pressure cooker, the bone broth pressed out is not milky white, it is clearer.

7. Although the beef bones or lamb bones bought in the market are cleanly shaved, the soup will not have much effect, and if a little beef is added, the taste will be more delicious.

8. The boiled beef bone broth oil is large, use a spoon to remove the fat and foam floating on it before drinking, and add a little salt.

Ingredients: 1600 grams of beef bones, 500 grams of steak.

Excipients: 5 grams of sesame seeds.

Seasoning: 10 grams of ginger, 15 grams of green onions, 10 grams of garlic (white skin), 10 grams of salt, 2 grams of pepper.

1.Soak the beef offal bones (600 grams), pork ribs and beef bones (1000 grams) in cold water for about 1 hour and remove them;

2.Then put it in boiling water to completely scald off the blood;

3.Put the beef offal and beef bones in a large pot, add the green onion, ginger, garlic and plenty of water;

4.Bring to a boil over a fire, then turn to medium heat and boil until half of the water in the pot remains, and use a spoon to remove the grease and foam floating on it at any time;

5.When the soup is milky white, add the beef ribs and simmer for 3 hours, using a spoon to remove the fat and foam floating on it at any time;

6.After cooking until the meat is rotten, remove the ribs, scrape off the flesh from the bones and cut into thin slices;

7.The bones continue to simmer until the soup turns into a thick, milky white stock;

8.Place the thin slices of meat in a bowl, pour over the hot broth, sprinkle with chopped green onions and sesame seeds, and add salt and pepper.

Put 3000 grams of water in the pot, put the beef and beef bones in at the same time, first boil on a high fire, then skim off the blood foam, cook for a while, and then move to a slight heat to cook (do not boil).

Beat the foam while cooking (because there is a lot of blood stains on beef and beef bones, so it is necessary to beat the foam many times.) If the foam is not made in time, the soup is easy to become a dirty bag, and its taste is fishy). At the same time, boil the salt, shallots, carrots and celery together.

It takes about 2-3 hours to cook the soup with the above amount, if the meat is hard, it is laborious to insert it, and the blood water comes out of the fork hole after pulling out, and it needs to be cooked again, after the meat is all cooked, it needs to be filtered with Luo or a muslin cloth to remove impurities, and it can be served.

1. Chop the beef bones, wash them, boil them in boiling water for 5 minutes, remove them and wash them; Peel the carrots and onions separately and cut into large pieces.

1. Add water to the pot and bring to a boil, put the beef ribs and cook for 3-4 minutes, remove and wash;

2. Remove from the pot and add water, add beef ribs, star anise, ginger slices, orange peel;

3. Bring the heat to a boil, turn to medium heat for 45 minutes, add red dates and rice wine;

4. Simmer for 1 hour until the meat is crispy;

5. Take the casserole and put in vermicelli, rice cakes, red dates and beef ribs;

6. Add beef broth and a pinch of salt, sprinkle with chopped green onions, and cook for a few minutes.

Summary. Hello, prepare the raw materials: beef bones, one catty, Huaishan, half a carrot, a ginger slice, an appropriate amount of red dates, about 5, 6 wolfberries, a small handful of dates, a candied date.

Method: Wash the beef bones first, soak them in cold water, come out with blood water, change the water two or three times halfway, put them in the pot, remember to put a few slices of ginger in the pot under cold water, and a little cooking wine to remove the smell at the same time prepare the ingredients, peel the carrots and Huaishan, it is best to wear gloves, the mucus of Huaishan will make your hands very itchy, cut the red dates and wolfberries and candied dates to soak it. After the water is boiled, let the beef bones roll over and roll over, so that the blood will flow out, so that the soup will be very clear, prepare a plate of warm water, put the blood out of the beef bones, add it to the casserole, put all the ingredients into the pot, pour in the appropriate amount of hot water, after the water boils, then use a spoon to scoop up the foam that floats up, turn off the low heat and simmer, simmer for about one and a half to two hours, the sweet beef bone soup!

Please wait. Hello, prepare the raw materials: beef bones one pound Huaishan half cut carrot one ginger slices appropriate amount of red dates about 5, 6 wolfberries a small handful of dates A method:

Wash the beef bones first, soak them in cold water, come out with blood water, change the water two or three times halfway, put them in the pot, remember to put a few slices of ginger in the pot under cold water, and a little cooking wine to remove the smell at the same time prepare the ingredients, peel the carrots and Huaishan, it is best to wear gloves, the mucus of Huaishan will make your hands very itchy, cut the red dates and wolfberries and candied dates to soak it in the hob piece. After the water is boiled, let the beef bones roll over and roll over, so that the blood will flow out, so that the soup will be very clear, prepare a plate of warm water, put the blood out of the beef bones, add it to the casserole, put all the ingredients into the pot, pour in the appropriate amount of hot water, after the water boils, then use a spoon to scoop up the foam that floats up, turn off the low heat and simmer, simmer for about one and a half to two hours, the sweet beef bone soup!

Summary. Yak bone broth uses yak as raw material, the beef bones are cut open, the bone marrow flows out, beef, beef bones, bone marrow and secret ingredients are boiled together, and all kinds of nutrients are dissolved in the soup. Coupled with garlic sprouts, chopped green onions, vermicelli and other accessories, it is really fragrant, with endless aftertaste, which is both delicious and nutritious.

Yak bone broth uses yak as raw material, the beef bones are cut open, the bone marrow flows out, beef, beef bones, bone marrow and secret ingredients are boiled together, and all kinds of nutrients are dissolved in the soup. Coupled with garlic sprouts, chopped green onions, vermicelli and other accessories, it is really fragrant, with endless aftertaste, which is both delicious and nutritious.

Can you elaborate on that a little bit more?

Yak bone broth uses yak as raw material, the beef bones are cut open, the bone marrow flows out, beef, beef bones, bone marrow and secret ingredients are boiled together, and all kinds of nutrients are dissolved in the soup. Coupled with garlic sprouts, chopped green onions, vermicelli and other accessories, it is really fragrant, with endless aftertaste, which is both delicious and nutritious.