Is it OK to add milk to pork rib soup? On the Internet, it is said that the pork rib soup is boiled

It's okay to make soup with milk, but the bones themselves are rich in protein and fat, and there is no need to put milk to make bone broth that is as white as milk.

Ribs are generally not boiled, and there is no need to boil them into milky white.

Otherwise, the unique umami flavor of pork ribs can be boiled into milky white bones, which are generally barrel bones.

Cylinder wishbones, pigtail vertebrae.

Vertebrae、、、 and so on, and all of these bones have to be soaked in water first.

The first round: the bones that have been soaked in water are boiled in a pot for an hour to an hour and a half without adding salt After turning off the heat and cooling, remove the meat from the bones and eat it with the bone broth Don't lose the bones, the bone broth at this time is more delicious But the soup is cloudy, if you want to add lotus root, kelp, etc., you can use the first round of boiled soup, and finally put the meat on the bones in.

Second round: The milky soup is out after the second round.

Remove the bones of the meat, add water without salt, and then boil for one to an hour and a half, and the soup will be as white as milk.

Meatballs, skin belly.

Winter melon, vegetables, and other easy-to-cook ingredients are cooked together.

Round 3: Same as Round 2 You can still make milky soup.

Tips: The bones are not removed from the meat, and the bones will be significantly smaller after the meat is removed, so the bones are generally bought a little more, and the middle joint should be cut by the master.

In the third round of cooking, you can also add fresh meat and bones, and you can also cook a milky white soup.

Recommend the landlord's milk pot chicken, which is very nourishing and delicious.

Milk chicken broth. Ingredients: 750 grams of milk, 1 chicken, 3 slices of ginger.

Cooking: Chicken slaughter and washing, gutting, tail, etc. First, put the chicken and ginger into the clay pot, add 2500ml of water (about 10 bowls), boil the pot to a simmer for 2 and a half hours, add the milk and boil it for a while, and then add an appropriate amount of salt.

Milk can be added. The milky white pork rib soup is not formed by adding milk, but by controlling the heat. Milk soup is formed by boiling the fat in the raw materials at a high temperature and forming a small profit in the soup.

All pure lean meat is difficult to cook into milk soup, and fatter meat noodles are more likely to form milk soup. Pork ribs are the bone meat with the highest fat content, and all can be boiled into milk soup. Wash and blanch the ribs, remove the blood foam and then rinse.

Add water, bring to a boil over high heat, reduce to low heat and cook to form a clear broth. After the heat is boiled, keep it for 10 minutes, reduce the heat to medium heat and cook to form a milk broth.

Pork rib soup can be made with milk, which is milky and fragrant, and the taste is more fragrant and nutritious.

Creamy pork rib soup.

Ingredients: 400 grams of pork ribs, half a carrot, 1 persimmon pepper, half a carton of milk.

Excipients: ginger slices, cooking wine, white vinegar, salt.

Preparation of creamy pork rib soup.

1. Wash the pork ribs and set aside.

2. Put water in the pot, put the pork ribs in a pot under cold water, add ginger slices and cooking wine, and boil the water.

3. Still on high heat, skim off the foam and add a few drops of white vinegar to boil.

4. After simmering for 1 hour, add carrots, add persimmon pepper cubes after 5 minutes, add salt, and pour in milk.

Tips: Milk is a food with very high nutritional value, containing a variety of nutrients, rich in protein, fat, minerals, etc., with high use value, and pork ribs contain a lot of protein, fat, collagen and calcium, iron, phosphorus and other minerals, milk and pork ribs contain no conflict, the two can be used together.

Milk contains a variety of nutrients, has a high edible value, and pork ribs are also a very nutritious food, the two together can supplement a variety of nutrients for the human body, if the milk stewed pork rib soup, should be put in 10 15 minutes before the pot, because too early to put in the milk, the active ingredients contained in the two may react, reduce their respective nutritional value, is not conducive to the absorption of nutrients by the human body, and may also cause physical discomfort.

The specific operation steps of stewing the pork rib soup to a milky white color

1 After the pork ribs are washed and chopped into small pieces, they are blanched in boiling water to remove the blood foam, then removed and washed with warm water and drained;

2 Put a little oil in the pot and heat it, put in the pork ribs, fry the pork ribs dry, you can add some cooking wine, but do not put soy sauce or other seasonings, the pork ribs are medium-rare;

3 Pour hot water into the pot, bring to a boil over high heat, let the soup boil until the pork ribs broth is milky white, then boil for 1 to 2 minutes, turn to low heat and slowly simmer until the ribs are soft and rotten.

Spare ribs are ribs and vertebrae left over from the meat of pigs, cows, sheep and other animals, with a small amount of meat attached to them. Common pork rib practices in general families include soy sauce pork ribs, braised pork ribs, sweet and sour pork ribs, stewed pork ribs, etc.

Pork ribs, refers to the ribs and vertebrae left over after pigs, cattle, sheep and other animals are removed, and a small amount of meat is attached to them, which can be eaten, such as: braised pork ribs, which is a Chinese national cooking.

Classification of pork ribs (2) Generally speaking, as long as we mention pork ribs, we mean pork ribs. Pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

1.Soak the large bones in water for 3 hours, change the water in the middle, and then clean them for later use.

2.Put the pork bones in a pot, add an appropriate amount of water and cook over high heat for 10 minutes. Boil all the blood out of the pork bones, and you can set it aside.

3.Put the blanched large bones into the pot, add an appropriate amount of hot water, turn on medium heat, and simmer without a lid. If there is blood foaming in the middle, be sure to remove it.

If there is less water in the pot halfway, be sure to add an appropriate amount of boiling water to the pot. Simmer for about 3 hours, and there will be a milky white soup. Once the milky soup has reached the desired level, do not add water.

4.Stewed milky bone broth, accompanied by radishes, winter melon and other ingredients, will make the soup whiter.

Pork ribs can be boiled into milky white pork ribs soup by adding winter melon and duck paws, and the specific operation is as follows:

Ingredients: 800 grams of pork chops, 500 grams of duck feet, 800 grams of winter melon.

Accessories: 1 green onion, 1 teaspoon of salt, 2 star anise, 1 slice of ginger, appropriate amount of water.

1. Add an appropriate amount of water to the pot, and blanch the pork ribs and duck paws in the pot.

2. Wash the blanched pork ribs and duck paws and set aside.

3. Peel and wash the winter melon and cut into large pieces.

4. Cut the green onion into sections and slice the ginger.

5. Put the blanched pork ribs and duck paws into the soup pot, add an appropriate amount of water to boil to remove the foam.

6. Add ginger and green onions.

7. Put 2 star anise into the soup pot.

8. Cover and simmer for an hour (the amount of water should be added at one time, and the water should not be added halfway).

9. Put in the winter melon after an hour, and then boil for about 20 minutes, until the winter melon is fully ripe, and add an appropriate amount of salt before getting out of the pot.

10. Milky white winter melon pork rib soup is ready.

The pork rib soup is stewed to white, and you can put some milk or put some white vinegar or lemon hawthorn, which can achieve the effect.

Step 1: Preparation.

Cut green onions and ginger into long shallots and long ginger and set aside; Dry soybeans remove bad beans and impurities, wash and set aside;

Wash the carrots and cut them into small pieces.

Add water to the pot, put the ribs in, cover the pot, boil over high heat, wait for the ribs to become gray and white, turn off the heat, skim off all the foam impurities, take out the ribs, put them in the stewpot, don't pour out the water for cooking the ribs, also pour it into the stewpot, soybeans, shallots and ginger are also put in together, simmer slowly for 1 and a half hours on low heat, the ribs are to simmer slowly over low heat, stew until crispy and rotten to be delicious, mothers must not be impatient.

Once the ribs are ready, add the carrots, salt and rock sugar, and simmer over medium heat for 10 minutes. After the carrots are cooked, reduce the juice on high heat and continue to cook for 2 minutes, and the carrot and soybean pork rib soup is ready.

Precautions: Some families stew pork ribs, like to add a little vinegar to promote the absorption of calcium, and the pork rib soup is easy to turn white, because there are carrots in the ingredients of this recipe, carrots are best not to eat with vinegar, otherwise it is easy to destroy carotene.

For the efficacy of soybean pork ribs and radish soup, we take soybean pork ribs and carrot soup as an example to illustrate. Pork ribs contain protein, fat, vitamins, calcium phosphate, collagen, bone mucin, etc., which can enhance the hematopoietic function of bone marrow and promote bone growth and development; Carrots and soybeans can nourish the brain, nourish blood, nourish the stomach, whiten, enhance physical fitness, and eliminate fatigue. In addition, the lignin contained in carrots can improve the body's immunity, and with rock sugar, it has the effect of strengthening the spleen, nourishing the lungs and detoxifying.

1 can be put. Milk is a food with very high nutritional value, containing a variety of nutrients, rich in protein, fat, minerals, etc., with high use value, and pork ribs contain a lot of protein, fat, collagen and calcium, iron, phosphorus and other minerals, milk and pork ribs contain no conflict, the two can be used together.

2. Milk has a unique milky aroma, rich taste, add a little milk when stewing pork rib soup, you can add a variety of nutrients for the human body, and can also reduce the fishy smell of pork rib soup, improve the taste of pork rib soup, and make the soup taste more delicious.

In life, many people like milky white soup, white soup is a phenomenon of fat emulsification, the fat is divided into small particles and evenly dispersed in the soup, in addition, many people in life will add some milk when stewing soup, to change the color of the soup, which is also a common way to stew white soup.

3 15-20 minutes before cooking.

Milk contains a variety of nutrients, there is a high cherry blossom spring edible value, and pork ribs are also a very nutritious food, the two can be eaten together to supplement a variety of nutrients for the human body, if you use milk to stew pork rib soup, you should put it in 10 15 minutes before going abroad, because too early to put in the milk, the active ingredients contained in the two may react, reduce their respective nutritional value, is not conducive to the absorption of nutrients by the human body, and may also cause physical discomfort.

4. It is not recommended to drink.

Milk pork rib soup is nutritious, contains a variety of nutrients, rich in protein, fat, vitamins, minerals, etc., has a high edible value, if not stored properly overnight, it is easy to breed a large number of bacteria and microorganisms, eating spoiled milk pork rib soup, may cause gastrointestinal discomfort. In addition, it is not recommended to store milk pork rib soup overnight because it will affect the taste and nutritional value after prolonged storage. If you have excess milk pork rib soup, you can seal it and put it in the refrigerator, it is recommended to consume it within 2 to 3 hours.

Yes, ribs and milk can be eaten together, and here's how to make crispy ribs.

Ingredients: 550g pork ribs

Excipients: appropriate amount of milk, appropriate amount of salt, appropriate amount of chili powder, appropriate amount of black pepper, appropriate amount of baking powder, appropriate amount of flour.

Steps: 1. Clean the ribs and chop them.

2. Put the chili powder, black pepper and salt in the container and mix well.

3. Then pour in half a cup of milk and stir well.

4. Finally, put the chopped pork ribs into the marinade for 10 minutes.

5. Prepare a tablespoon of flour.

6. Then add a small spoon of baking powder in proportion and mix well.

7. Add an appropriate amount of salt and black pepper to the flour and mix well.

8. Scoop up the marinated pork ribs and put them in a large bowl.

9. Keep the milk juice from the marinated pork ribs.

10. Evenly coat the marinated pork ribs in flour.

11. Then put it in the milk juice of the marinated pork ribs and roll it in the flour again.

12. Finally, put it in the flour and roll it again.

13. Put the ribs coated with flour twice into the oil pan and fry until golden brown (start on high heat and then change to medium heat and fry slowly).

14. a finished product.

The specific operation method and steps of stewing the pork rib soup into milky white:

1 After the pork ribs are washed and chopped into small pieces, they are blanched in boiling water to remove the blood foam, then removed and washed with warm water and drained;

2. Heat a little oil in the pot and put in the ribs, fry the water vapor of the ribs, you can add some cooking wine at this time, but do not put soy sauce or other seasonings. The ribs can't be fried too much, just fry a little bit.

3. Then pour boiling water or hot water into the pot, boil over high heat and let the soup boil all the time, after a while you will find that the soup has turned white, and then boil for 1 to 2 minutes, turn to low heat and slowly simmer until the ribs are soft and rotten.

The pork rib soup made in the above method will definitely have a milky white color, but if you want to be lazy, you can also add some milk directly to the soup and add milk before cooking.

The stewed pork rib soup is milky white and drinkable, and the nutritional value is as follows:

Pork rib soup is rich in lecithin, bone mucin, and collagen. Elderly people often eat pork rib soup to prevent osteoporosis. When people reach middle and old age, microcirculation is disordered, and the collagen in pork rib soup can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role.

Especially in autumn and winter, it is eaten with soybeans, bone broth or pork ribs in simmered soup, which has a good nourishing effect.

Are there any other ingredients added? Wouldn't it smell weird.