How do you boil the stick bone broth into milky white, and how do you boil the big bone soup into mi

Hey, slanderous cat. When boiling the soup, you must add enough water, and do not add water halfway, so that the soup will turn light brown. After the fire is turned on, turn to low heat for 3 4 hours.

Bone broth. Folks have the habit of buying pork bones to boil soup for cooking, boiling preserved noodles, scalding flat food or drizzling side cakes. It is reported that pork bone broth has a miraculous effect on anti-aging for the elderly.

This is due to the fact that the most important thing in the human bone is the bone marrow, and the red and white blood cells in the human blood are formed in the bone marrow. The human body can take in it from the outside to enhance the ability of hematopoietic cells to achieve the purpose of delaying aging, and pork bone broth is the easiest nutritional supplement food. Keel for boiling soup.

In some areas, pig backbones are called keels. It's the backbone of a pig. In order to beautify the recipe, it is generally called keel.

Pork bones, the backbone of a pig. It is the vertebrae of a pig, the long bones from head to tail. It is the backbone of the pig, because the name of the loin in Cantonese is not good, so it is called the keel.

The bones of the best stew are the tail bones. Small ribs or tubular bones are preferred. The most calcium-replenishing is beef bone broth.

Comparing the nutritional content of pork bones with fresh pork, you will find that the protein, iron, calcium and phosphorus content is much higher than that of fresh pork. For example, protein is higher than eggs 120, pork 100, beef 61, and milk powder 23. The iron content is more than 9 times that of milk powder, 8 and a half times that of beef, 2 and a half times that of pork, and 1 and 2 times that of eggs.

The content of calcium and phosphorus is much higher than that of other foods. What's especially valuable is that bone broth is more easily digested and absorbed by the body than plant-based foods.

Boil the bones in boiling water slightly, take a shower with cold water, boil in the soup pot and turn to low heat, boiling but not rising, ginger, green onions, Huadiao wine, about an hour, thank you.

Before boiling the soup, blanch the big bones to remove the blood foam, so that the soup can be boiled into a milky white color. Here's how to boil bone broth:

The materials that need to be prepared in advance include: 1000g of large bones and 1 large piece of ginger.

1. The first step is to wash the big bones and set them aside for later use.

2. Put cold water in the pot, light the fire and heat it, put in the large bones, and remove the blood foam.

3. Pour out the blood water, as shown in the figure below.

4. Rinse the large bones.

5. Re-add water to the pot to cover the bones.

6. Add the prepared ginger, bring the water to a boil, turn to low heat and cook for 1 hour.

After hours, the bone broth turns milky white, so that the milky bone broth is ready.

Big bone soup can be boiled with some condiments to make it milky white.

1.Prepare carrots, corn, iron stick yams, and shiitake mushrooms.

2.First, put the ribs in boiling water to blanch the blood and excess oil, remove them and put them in the pressure cooker, then put out two-thirds of the cold water over the ribs, and cover the lid on the fire.

3.Cut the carrot, corn, and iron stick yam into suitable segments, if the carrot is thick, you can cut it vertically from the middle and then cut it horizontally, after the iron stick yam is washed with water, hold the yam in one hand, and hold a peeler in the other hand to peel the skin of the yam, you can cut it while cutting, so that your hands will not itch. Cut the fresh shiitake mushrooms in half and cut them into two more knives to form a sharp triangle.

3. After the soup in the pot is boiled, put all the cut ingredients, and then put a small amount of salt, just to make the pork ribs and shiitake mushrooms taste a little bit, this soup should be light and not salty.

4.Finally, cover the pot with a lid, put the pressure valve, turn on medium heat and cook, wait for 10 minutes to boil after steaming, and then turn off the heat. When you drink it at the end, add a small amount of salt, don't add too much, and it will be very salty to the second meal, and it will not taste good, and this soup will have a light and sweet taste.

Nutritional value: Bone broth can play an anti-aging role. This is because the most important thing in the human bone is the bone marrow, the red and white blood cells in the blood are formed in the bone marrow, with the increase of age and the aging of the body, the function of the bone marrow to make red and white blood cells gradually declines, and the bone marrow function decreases, which directly affects the ability of the human body to metabolize.

The collagen contained in bone broth is just right to enhance the body's ability to make blood cells. Therefore, for middle-aged and elderly people, drinking some bone broth to regulate can slow down bone aging; Similarly, bone broth can also be beneficial for bone growth in teenagers. Nutritional value of pork bones:

Cold, can strengthen the waist and knees, improve strength, replenish weakness, and strengthen muscles and bones. If the spleen and stomach are weak and cold, people with poor digestion can easily cause gastrointestinal fullness or diarrhea, so ginger or pepper should be added to the bone broth. Pork bone calcined charcoal grinding powder is warm and has the effect of stopping diarrhea and strengthening the stomach and strengthening bones.

Contains some fat and a small amount of amino acids.

Note: Many people think that bone broth is best for calcium supplementation. In fact, this statement is incorrect, not all foods can be absorbed by the body, only the ionic state of calcium is easily absorbed by the body.

And consuming too much fat can also affect calcium absorption. Fats combine with calcium to form insoluble saponica. Because the calcium contained in bone broth is not ionic calcium, it also contains a lot of fat.

The calcium in bone broth is not easily absorbed by the body. The best food for calcium supplementation is milk, because the calcium in milk is in an ionic state, and milk also contains substances such as lactose and VD3 that are conducive to calcium absorption.

Extend the simmering time and stew out the fat in the bones

Ingredients: 650 grams of fresh arrowroot, 1 corn, 1 carrot, 8 water chestnuts, 600 grams of pork bones.

Production steps: 1. Rinse the pork bones, pour water into the pot, put the pork bones to boil, and blanch the blood.

2. Scoop up and rinse off the foam with water.

3. Peel off the skin of Pueraria pueraria and cut into pieces.

4. Peel and cut the carrots and water chestnuts into pieces, and cut the corn into several sections.

5. Pour all the ingredients into the casserole.

6. Inject an appropriate amount of water.

7. Bring to a boil over high heat and stir the bottom of the pot slightly to prevent it from sticking, turn to low heat and cook for two and a half hours.

8. Add salt to taste before turning off the heat.

9. Finished product drawing.

1: Soak the leg bones in water for one hour in advance, and change the water several times in between. Or put the leg bones in the pot with cold water, add cooking wine, ginger, and peppercorns to blanch, skim off the blood foam, and then wash the bones with running water.

2: Prepare an appropriate amount of green onions, ginger slices, star anise, two bay leaves, a piece of angelica, and a small piece of cinnamon hu peel for later use.

3) Add warm water to the pot, add the blanched leg bones, add the prepared green onions, ginger, star anise, bay leaves, cinnamon, bring to a boil over high heat, simmer over medium-low heat for an hour and a half. (Add salt to taste for an hour).

Step 1: Soak the pork bones in water.

When many people stew bone broth, they will blanch the pig bones that they bought, in fact, this is not right to stop Xun Xiao, the correct way is to put the pig bones into the water and soak them for 3 hours (you need to change the water once halfway), so that the blood in the pig bones can flow out completely, so that the stewed pork bone broth is more fragrant and white. If you have been to the back kitchen of the restaurant, you will find that the pig bones have been soaked in clean water, and the faucet is still releasing water, the purpose is to remove the blood in the pig bones!

Step 2: Blanch the pork bones in a pot under cold water.

Put the soaked pork bones and an appropriate amount of water into the pot, then boil the water over high heat, continue to cook for 3 minutes after boiling, then remove the pig bones, rinse them with cold water twice and set aside. Pork bones must be blanched in cold water, because cold water can make the fishy smell in the pork bones completely boiled, so that the cooked bone broth is full of flavor. Do not use hot water or boiling water, it will cause the fishy smell to be unboiled.

Step 3: Stir-fry the pork bones and simmer over low heat.

Put an appropriate amount of oil in the pot, when the oil temperature is heated to 7, put the pork bones and ginger into the pot, fry the pig bones for 2 minutes over medium heat, and then put 5ml of liquor into the pot and continue to fry for 30 seconds (the liquor is to remove the fishy smell in the pig bones), and then put the fried pork bones into the casserole, and at the same time put an appropriate amount of hot water and salt into the casserole, stew the pig bones for 2-3 hours on medium and low heat, and the bone broth will be stewed white and fresh!

Boiling bone broth, the most difficult to boil white, the following is a method of boiling white bone broth Ingredients: 500 grams of fan bones, 1000 grams of straight bones, 500 grams of tail bones, 500 grams of broken bones, 1 small prong of green onion knots, 1 small piece of ginger, 50 grams of wine, 5 kg of water. Method:

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, and put it in the pot (I use a casserole here, because my wife said that she would not consider eating it except for the meat stewed in the casserole), add green onions and ginger, and then put in cold water, and the cold water is best added 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), turn to low heat and slowly heat and simmer.

Step 3: Skim off the scum (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of wine (depending on the amount of wine). Hey, hey, just kidding) 50k or so.

Step 4: 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 5:

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.

Color: Soup is clear and bleached.

Please take care of the newcomers.

Big bones under cold water**, boil over high heat and immediately turn into low heat and stew! The soup that comes out this way is clean, free of impurities, and the color is close to milky white!

First grill the water, put the bones in, burn it slightly, the bones will change color and the pot will appear bloody water and foamy booty, you can take the bones out, pour out the pot of water, if the foamy dirt is not a lot, you can also directly float out the surface This step can remove a lot of dirt Then take out the bones,,, fry with a little oil,,, and then boil ,,, fairly easy to come out of the white soup