Stew the bone broth with cold or hot water

Many people buy bones or ribs and simply rinse them with water and cook them in a pot. The bones that have just been bought contain a lot of blood and impurities, and a simple rinse cannot directly wash away these impurities and blood water, if the blood is not rinsed, the stewed bone broth will not look good, and it will even have a meaty smell. Therefore, the best way to deal with it is to soak the purchased bones or ribs in cold water for about half an hour.

This can not only remove blood and impurities, but also make the color of the boiled bone broth more beautiful.

In addition, blanch the bones under cold water. The purpose of blanching is to remove the blood and impurities contained in the meat, if you put it directly into hot water, the meat on the surface of the bone will mature quickly, and the blood water and impurities will be locked and cannot be removed. Put the bones or pork ribs in a pot under cold water, slowly boil over low heat, and after the water boils, we will find a layer of white foam on the surface of the soup, which is the impurity to be removed.

After the foam after the first blanching is skimmed, the second blanching is carried out, and the small amount of foam in the second blanching is formed by the protein dissolved in the water, which can be eaten normally.

In addition to cold soaking and blanching, there are a few tips that can add to the flavor of the bone broth. First of all, you can stir-fry the green onion and garlic in an oil pan and then add the bone broth, which will make the bone broth more fragrant. During the simmering process, keep the pressure cooker tightly sealed.

During the bone broth stewing, you should add enough water at one time, and do not open the lid of the pressure cooker frequently during the boiling process. Try adding a spoonful of vinegar. Adding vinegar to the soup for one hour makes it easier for the calcium in the bones to break down into the soup, maximizing the nutritional value of the soup.

Use cold water. The so-called tube bone is actually a kind of pig bone, that is, the kind of bone that is relatively thick at both ends, generally the hind leg bone of the pig, and the tube bone has rich bone marrow in it, so many people like to stew soup with the tube bone. When using the bones to stew the soup, you can also add some other ingredients, which will make the soup more delicious and the soup will become more nutritious, because the ingredients are different, so the nutrition and taste will also be different.

1. Bone radish soup.

Ingredients: tube bones, radish, green onion, ginger, wild pepper, salt.

Method: 1. Cut the bones into sections, soak them in water for 30 minutes, and rinse off the blood.

2. Put the bones into the pot, add cold water to the pot to cover the bones, boil the water for another 3 minutes, and rinse the blood foam with cold water after removing it.

4. Prepare the seasoning: knot the green onion, crush the ginger, and 2 wild peppers.

5. Put the large bones in a saucepan, add cold water to cover the bones, and add the prepared seasoning.

6. Bring to a boil over high heat and simmer over low heat for 1 hour.

7. Add the peeled and cut radish with hob pieces and cook for 20 minutes, adding salt before cooking.

2. Soybean sprouts cone, bone broth.

Ingredients: tube bones, soybean sprouts, carrots, ginger slices, dried shellfish, chopped green onions, salt, pepper to taste.

Method: 1. Wash the bones of the tube; Remove the roots of soybean sprouts and wash them; Cut the carrots into cubes and set aside; The whole shell is removed from the black part and soaked in the sand.

2. Boil the bones of the tube in boiling water and wash off the blood foam.

3. Take a soup pot and put an appropriate amount of water, add the tube bones, ginger slices and whole shellfish to cook first.

4. When the soup is thick and white, add carrot cubes and cook for about 30 minutes, then add soybeans.

5. Boil all ingredients for about 10-15 minutes, add salt to taste.

Three, winter melon and barley bone broth.

Ingredients: tube bones, winter melon, water, barley, salt, wolfberry, white vinegar, pepper.

Method: 1. Prepare the required ingredients and soak the barley seeds for a few hours in advance.

2. Put the bones in boiling water and boil to remove the blood, remove them, wash them, and drain them.

3. Put the bones and barley into the pot together, pour in an appropriate amount of water, boil over high heat and then change to low heat and cook for an hour, add a few drops of vinegar and an appropriate amount of pepper after boiling.

4. During the soup cooking, peel the winter melon and cut it into pieces for later use.

5. After an hour, pour in the winter melon and cook over medium heat for 15 minutes.

6. Turn off the heat, add a little wolfberry and an appropriate amount of salt and stir well.

Fourth, yam bone broth.

Ingredients: 1 bone, 1 yam, 10 fungus, 1 green onion knot, 3 pieces of ginger, 1 tablespoon of cooking wine, a few drops of vinegar, and an appropriate amount of salt.

Method: 1. Clean and chop the bones of the tube.

2. Add cold water to the tube bones into the pot, continue to boil for one or two minutes after boiling, force the blood water, and wash it with warm water.

3. When blanching the bones of the tube, you can peel the yam and cut it into hob pieces, raise it with water to prevent discoloration, prepare a green onion knot, clean the fungus after soaking, and pat the ginger flat.

4. Put the cleaned bones into the soup pot, add enough water, and add ginger cubes.

It's getting hotter and hotter, and I don't have to worry about the heat of the tropics giving me. Pick up the child from school and it is ready for dinner, like a snail girl in a fairy tale.

Material: 1 barrel bone.

Potatoes 1 pc.

2-3 greens.

Ginger slices, salt, chicken essence, salted pork slices to taste.

The soup is white and thick and delicious—the recipe for tube bone broth.

Blanch the tube bones in a pot under cold water, wash them, add hot water to the pot to cover the tube bones, and add two slices of ginger.

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Simmer for 30 minutes, boiling water at 120 degrees and then 105 degrees.

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Peel the potatoes and cut them into small pieces, rinse them with tap water and set aside.

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Pour potatoes and a few slices of bacon into the soup.

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There is a large steamer on the shelf, and you can steam your favorite dishes in it, and I steamed rice and pea and bacon today.

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Set the slow cooking mode for 40 minutes, speed 0, temperature 120 degrees, and then go out to pick up the child to go to the ......

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When we returned, it had finished its work and waited quietly for our arrival ......<

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Remove the steamer, after slow cooking, the soup is very white and thick, turn on the slow cooking again at 120 degrees, put in the greens after the water boils, add salt and chicken essence to taste.

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The soup is ready. <>

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My steamed rice is also good.

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Eat. <>

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Delicious soup.

Do you use cold or hot water to boil bone broth at home? I did it wrong before, no wonder the soup is neither thick nor white.

Cold water. Pork bones are nutritious, generally we stew to eat, the method is also very simple, in fact, stewed pork bones are also skillful, some people think that stewed pork bones should be blanched first, and some people do not blanch directly stewed, in fact, these two practices are not completely correct, today the chef and you share the correct way to stew bones, the bone broth stewed by this method is thick and white, and the meat on the bones tastes very fragrant, and there is no firewood, prepare the ingredients:

Pork bones, green onion, ginger, cooking wine, bay leaves, cinnamon, star anise, salt, light soy sauce, garlic, vinegar, sesame oil.

The specific steps are as follows:

Buy fresh pork backbone, wash it twice with water, clean it, add an appropriate amount of water to the pot, put it into the backbone under cold water, add an appropriate amount of green onions, ginger, cooking wine, and boil over high heat.

2.After boiling over high heat, skim off the surface of the foam, which is very critical because the foam is particularly dirty.

Boiling a pot of beautiful pork bone broth should be done!

Remove the blood and water. After all the pork bones are washed, they must be boiled in a pot under cold water, and then continue to cook for about 5 minutes after boiling over high heat, and then take them out and rinse them with warm water. As the temperature of the water rises, the pork bones in the cold water will slowly boil out the blood stains and fat, and then take out the soup to taste delicious, and the dirty blood will not melt into the soup.

The amount of water should be well controlled.

When boiling bone broth, you should add enough water at once (if you find that the water is not enough later, it will definitely not taste so good to add water), and of course, you can't add too much, otherwise the taste will be too light, unless you have time to boil for a while.

The seasoning should not be too much.

When stewing bone broth, you can pair it with some herbs or vegetables, which can increase the nutritional elements of the soup and make it more delicious. However, it should be noted that too many spices should not be added, such as ginger slices, star anise leaves, pepper, etc., which will affect the original umami of the bone broth and the original taste of the meat.

The soup container and heat are particular.

The milky color of the soup you want to cook has an impact on the heat, the part of the bones and the container you choose to cook the soup. It is best to choose a casserole, followed by a cast iron pot and a stainless steel pot. The soup made from barrel bones and backbones will be whiter than that made from pork ribs, and the soup will appear milky white if it is simmered, and it will be clear if it is stewed in a stew pot.

Original big bone broth.

Ingredients: 1-2 barrel bones, 3 red dates, 5 grams of wolfberry, appropriate amount of cooking wine, 3 slices of ginger, appropriate amount of salt.

Steps: 1. Wash the barrel bones, chop up large pieces, put them in a pot of cold water, add an appropriate amount of cooking wine to boil over high heat, take out and wash the foam repeatedly for later use;

2. Put the washed barrel bones into a casserole, add ginger slices, pitted red dates and an appropriate amount of water to boil over high heat, turn to low heat and cover the pot and simmer for about 1 hour;

3. Add wolfberries and a pinch of salt and simmer for another 5 minutes.

Double bean soil poria pork bone soup.

Ingredients: 250 grams of pork bones, 50 grams of Poria cocos, 15 grams of red adzuki beans, 15 grams of soybeans, 15 grams of cister, 2 cloves of tangerine peel, 3 slices of ginger, appropriate amount of salt, appropriate amount of cooking wine.

Steps: 1. Wash all herbs and tangerine peel in advance and soak for about 15 minutes;

2. Wash the pork bones and chop them into large pieces, put them in a pot of cold water, add an appropriate amount of cooking wine to boil over high heat, take out and wash them repeatedly to remove the foam and set aside;

3. Put the pork bones, Poria cocos, red adzuki beans, soybeans, cishi, tangerine peel and ginger slices into a casserole, add an appropriate amount of water to boil over high heat, then turn to low heat and cover the pot and simmer for about 1 hour;

4. Finally, add salt to taste.

Do you use cold or hot water to boil bone broth at home? I did it wrong before, no wonder the soup is neither thick nor white.

Whether you stew pork bones in cold or hot water depends mainly on whether you want to eat meat or soup. If you want to eat meat, it is best to cook it in hot water, because the meat stewed in hot water is delicious and delicious. On the other hand, the broth stewed in cold water is delicious and delicious.

Why is that? Because the meat bones are stewed in hot water at the beginning, the surface of the meat bones is suddenly subjected to high temperatures, and the protein of the outer layer of meat will suddenly solidify, so that the protein of the inner layer can no longer be fully dissolved in the soup, and the taste of the soup is naturally not as delicious as the soup cooked in cold water.

Boil large bones in a pot under cold water to make soup.

Stewed soups such as tube bones and lotus roots, white radish, kelp, Huaishan, sweet corn and carrots, winter melon and kelp shreds, large white beans, and taro are all better. If you want to stew a bone broth that is both delicious and nutritious, it is recommended to choose fresh hind leg bones.

The bones of the tube are generally better than what kind of stew

As long as the bones are fresh and the fishy smell is removed, the bone broth will not be bad no matter what dish it is stewed with.

You can soak the bones of the tube in cold water for about 1 hour, and change the water several times in the middle, so that the blood can be soaked out.

Before stewing the bones, it is recommended to blanch the bones, skim off the foam, and add ginger slices or cooking wine to suppress the fishy smell of the bones.

Ingredients: tube bones, white striped chicken.

Excipients: cooking wine, salt, ginger slices, wolfberry, chopped green onion.

Operation steps: 1. Two bones of fresh tube pants should be broken before use; 1 white striped chicken, gutted off.

2. Put water, ginger slices, cooking wine in the pot, boil and put in the blanching water, and the white chicken can not be blanched.

3. Put the blanched tube bones in the soup pot, put the white chicken in a piece, add water to cover the bones, and add enough water at one time, and the taste will not be strong if you add it again.

4. Bring to a boil over high heat, knock off the foam on the surface of the soup, then turn to low heat, simmer for 2-4 hours, and then turn off the heat.

5. At this time, Li Liang's soup has become milky white, the taste is mellow, put it in a bowl, add a little salt, wolfberry, and chopped green onion to eat. Hu Chaoming.

It needs to be blanched with water first.

Ingredients: 2 carrots, 2 corn, 3 potatoes, 4 to 5 slices of ginger, 1 tomato.

Method: 1. After the water boils, put the bones of the tube through the water for 2 to 3 minutes, and then pick them up.

2. Slice the ginger, cut the corn and carrots, and cut the potatoes into cubes.

3. Change the pot of water again.

4. Put the bones and ginger. Cong Zen.

5. Cut carrots, potatoes, corn, water the bones, ginger slices, put them in clean water, turn on high heat, 20 minutes 30 minutes.

6. Cut the tomatoes into 4 halves.

7. Remember not to cover the pot, otherwise the soup will seep out.

After a few minutes, add the chopped tomatoes and add a pinch of salt.

9. Change the heat to low and simmer for 60 minutes, then you can cover the pot properly.

10. Wait an hour.

11. The delicious bone broth is good.

Ingredients: 1000 grams of straight bones, 1 small bunch of green onions, 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: Put the big bones into the pressure cooker, 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, turn to low heat and slowly warm and simmer, then pour in an appropriate amount of wine (according to 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! Generally, the pork bone broth can be used continuously, and it can be boiled for about 1-3 hours at home, and can be used twice until the bones have been crisped, the bone color is gray, and the soup has been exhausted in terms of umami and fat nutrition.

Color: Soup is clear and bleached.

Soak the bones in cold water for an hour, change the water several times in the middle, soak the blood water out, or do it first with cold water in the pot, boil it over high heat and pick it up, this time, mainly to remove the blood in the bones and kill the parasites, after scooping up, change the cold water in the pot again.

The harm of drinking "tube bone" soup: Giving children "tube bone" soup is to consider that there is calcium in pig bones, thinking that "tube bones" are thick and have high calcium content, so they want to use fire to stew calcium out to enhance nutrition for children. In fact, the solubility of calcium in bones is very low, and it is difficult to stew the calcium in bones by simmering.

When stewed over the fire, the calcium did not come out, but the stew came out of the fat in the bone marrow, the kind of greasy and greasy stuff that the child ate, which seriously affected the digestion ability. The child's stomach is not good and does not want to eat, but it causes a nutritional imbalance, and the bone marrow in the bone contains a lot of collagen, which can not only be beautified, but also promote wound healing and enhance physical fitness. It's still good stuff.

This further contributes to the lack of calcium.