How to remedy the smell of boiled big bone broth?

In the past few days, there have been sudden rainstorms in many places, and the temperature has also dropped, so that you can feel how terrible the temperature change is, wearing short sleeves in the morning, and wearing a sweater in the afternoon, this time is also when people's resistance is very weak, it is easy to catch a cold, so you should eat more nutritious food, and bone broth.

It's a delicacy that many people will choose.

When boiling bone broth, remember not to put these "2 flavors"! Otherwise, the fishy smell is heavy and the taste is strange.

Although bone broth is very nutritious and tastes very good, but in the process of making, you should also pay attention to many small details, many people are saying that the bone broth they boiled out has a strong fishy smell, and there is a strange smell when drinking, and the taste is very bad, so such a soup, their children are not willing to drink it at all.

In fact, most of the reasons for such problems are that the seasoning is not put right, many people like to add various seasonings when stewing soup, but when boiling bone broth, remember not to put pepper and pepper.

These two, otherwise it will cause the fishy smell of the bone broth to be boiled out is not removed, and the taste is still very strange, so I will share with you the method of boiling bone broth.

How to boil bone broth].

The first step is to rinse the bones with water, then chop them slightly, put them in clean water, add a small amount of white vinegar, stir well, and soak them for half an hour, so that the blood in the bones can be soaked out, and at the same time, it can also soften the calcium, and when stewing, the nutrients in it are easier to flow out.

The second step, then add an appropriate amount of water to the pot, put in the ginger slices, and then put the bones in, after boiling over high heat, boil for about three minutes, take out the bones, wash off the surface foam with warm water, add an appropriate amount of water to the pot, boil over high heat, put the bones in, add the appropriate amount of green onions, ginger and garlic, boil again over high heat, and finally turn to low heat and simmer for an hour.

The above is the method of boiling bone broth, in the process of boiling porridge, remember not to add pepper and pepper, because these two flavors are very commonly used condiments in daily life, but when boiling bone broth, the two of them will cover the umami of the bones, and will react, cook some bad taste, so that the bone broth tastes very bad, do you understand?

If you don't clean the soup with bones, it will indeed smell fishy. Personal experience is as follows:

1. It is best to use fresh pork bones, not the thawed kind.

2. Fly water before putting the pot into the pot, use cold water to boil the pot, and then remove the bones. If it is a thawed bone, it will have to be boiled for a long time, but the soup will not be too fresh after boiling for a long time.

3. When boiling the soup, put a pot under cold water, throw a large piece of loose ginger into it at the same time, and add salt when drinking.

4. Bring to a boil with a fire and remove the foam. Then turn to low heat.

Put the green onion and ginger, and then the white wine will do.

Summary. Hello dear, the smell of stewed bones may be caused by the quality of the bones, or improper storage in the refrigerator. Let's take a look at what to do with these large bones.

Hello, dear, the stewed waiter teases the bones and smells bad, which may be caused by the quality of the bones, or improper storage in the refrigerator. Let's take a look at what to do with these big bones.

Kiss, 1The large bones are carefully rinsed under the tap for about 15 minutes to remove some of the bloody smell of the ribs. If you want to wash it cleaner, you can add some vinegar to the water.

After rinsing, the ribs are cut into small and moderate pieces in the large cavity. 2.After washing, the large bones are soaked in clean water or rice washing water for about 30 minutes, and they need to be turned back and forth on the way to soak.

Until the clear water gradually becomes turbid, this indicates that the blood in the big bones has been soaked out, so that it can be taken out until the bones turn white. 3.Put an appropriate amount of water, green onion, ginger, and cooking wine in a pot, add large bones after the water boils, and cook for 5 to 10 minutes.

During the cooking process, you need to turn it back and forth until you see foam on the surface of the large bone, and then you can remove it.

The purpose of the bone broth boiled in the noodle restaurant is to enhance the taste and taste of a bowl of noodles, while the purpose of the line and bone broth boiled by the old stall is to drink healthier and achieve the effect of dietary therapy, so the two soups are completely different in terms of production.

<> there is no skill in boiling bone broth at home, it can be done on low heat for less than 2 hours, the soup is a clear soup, the taste is pure, and the cost is high. The noodle restaurant is a thick soup, which is generally a chicken rack and pork bones that are boiled for more than 4 hours, which is a thick soup, but there is no fresh fragrance, so you need to adjust the soup content. I always feel that the soup stock in the noodle restaurant is much better, but we just can't make this taste when we make the noodle soup ourselves, even if we use big bones to make soup like the restaurant, but the soup stock made is still not as good as the soup in the restaurant.

The main thing we need to pay attention to when we boil bone broth at home is to choose fresh bones, blood water treatment in the early stage of bones is very important, and we need to add enough bone broth water at one time, etc., there are many things that need to be paid attention to. When my family makes bone broth, I basically don't add any seasonings, at most add an appropriate amountSliced ginger and green onionsI feel that the soup is still very fragrant, especially the day after the soup is boiled, the effect is the best and the fragrance is the strongest. The bone broth in the noodle restaurant is thick and white from the visual point of view, and it is also mellow in the mouth, so if you want to make the bone broth the same as the noodle restaurant, you can use additives and condiments.

The soup needs to be boiled and tumbling to be thick. The second is time, the general soup can be made twice, the first time is the head soup, which takes about 8 hours; The second time is the second soup, which is shorter and only takes 4-5 hours. In fact, the main reason is that the materials of the stew in the noodle restaurant are different from the stew materials at home, so the soup in the noodle restaurant is very fragrant, and the soup made at home is more healthy to drink, although the taste is bland.

However, you can rest assured that as long as the store uses food additives that meet the national standards and dosages of regular manufacturers, you can eat them with confidence.

Before making bone broth, we need to boil the bones in boiling water, and then put them in the pan to fry them, so that the soup from the bones will be more fresh and sweet.

You can add a pinch of salt or cook it a little longer to make the bone broth more flavorful.

You can add some other ingredients to the bone broth, such as cherry blossoms, such as kelp bamboo shoots, flat tips, etc., which can highlight the umami of the soup, and you can also add some Bu Tan soup treasure to make the soup more rich and delicious.

It can be said that putting in some soup and some red dates is more delicious, so it will be particularly sweet when boiled.

Usually when we are at home, we also want to make delicious bone broth, so that we can also eat delicious food for ourselves. It is also a very happy thing for ourselves, so we also know that bone broth is actually relatively easy to make, and many people will make themselves feel very aftertaste when they make it at home. So many noodle restaurants have bone broth boiled fragrantly, in fact, the purpose is to drink more healthily, and it can also achieve a therapeutic effect.

Need to add some green onions and ginger slices.

If you want to make a very delicious bone broth, you need to have a clear broth and the taste is very pure. At this time, the cost is also very high, we need to buy some better ribs, and then clean them at home. And at this time, we need to spend a lot of time and energy to make this bone broth.

At this time, we need to choose fresh pork ribs by ourselves, and it is very important to deal with the blood in the early stage. We must wash the blood water, and the bone broth must be boiled the first time. <>

Do not add any other flavorings.

And after cooking, you need to add some old ginger slices and green onions without adding any seasoning, so that you can achieve a seasoning effect. And for many people, they will think that such a refreshing bone broth is indeed very delicious. And if we want to cook a thick soup ourselves, it should look very thick visually.

At this time, we need to make the bone broth the same as the restaurant, without adding any flavorings, and it is also very delicious. <>

The soup needs to be boiled, and then after we have cooked it ourselves, we need to slowly simmer it over low heat for several hours. Don't add anything, at this time we can ensure that the soup we make is very fragrant and delicious, and it is also very flavorful.

First of all, the bones should be washed, then put into a pot of boiling water, add some ginger slices, remove the blood, and finally rinse them with running water, then put them in a pot of cold water, then add ginger slices, and then add a small amount of salt to boil and you can get out of the pot.

Put the washed bones into a pot of cold water, put the ginger slices to boil, then rinse them with running water, then put them in a new pot of cold water, put the ginger slices and boil to low heat, simmer for three hours and add salt to taste.

When making bone broth, it should be boiled for a longer time, and before making bone broth, you can crack the bones with a sharp object slightly, and the bone broth produced by this will have a special taste.

Prepare all the ingredients, and pay attention to the base of the soup, but also pay attention to remove the fish, and pay attention to the salt, chicken essence and other condiments, and pay attention to the length of the soup.

Drinking bone broth is originally to drink its umami, but when I stew it myself, I don't know why this bone broth has a fishy smell, is there any way to remedy it? Is it okay to boil bone broth repeatedly?

How to remedy the fishy smell of bone broth.

1. When stewing the tube bones, the fishy smell is very strong, you can use cooking wine, heat the pot over high heat, and blanch the fishy smell and blood water of the tube bones; In addition, you can put an appropriate amount of ginger slices in the soup, so that the fishy smell of the soup is basically removed.

Second, wash the pork ribs first, soak them in cold water for about half an hour, put a few slices of ginger slices that have been patted, blanch them in boiling water before boiling, use boiling water when boiling, put ginger slices in cooking wine, stew the pork ribs, and how to remedy the fishy smell.

3. Soak the pork ribs you bought in cold water, blanch them with boiling water to get rid of the blood, and then put the ribs into a pot, boil them in water, add green onions, ginger and vinegar. (Be sure to put vinegar, not only to remove the smell of fishy vinegar, it will volatilize with the water to boil, leaving a mellow substance, but also to promote the absorption of calcium) after the water is boiled, you can beat off the foam, you can also add some star anise, cinnamon, etc.

Fourth, the ribs are washed with water first, and scalded with boiling hot water to remove the blood before cooking. Then add the condiments according to personal preference.

5. After heating the oil in the pot, add ginger and garlic, stir out the fragrance, and then pour the meat into it and fry for a while, there should be no fishy smell.

6. Before boiling, put the bones in a pot with cold water, then boil them, and when the water boils, they will almost catch them up, and then wash them with water, so that the fishy smell of the bones will be removed, and they will be particularly delicious when burned, try it!

7. Put some ginger when stir-frying! Or, a few drops of lemon.

Can bone broth be boiled repeatedly.

If the indoor temperature is relatively low, the storage method is better, and the soup and bones are not deteriorated when the soup is boiled twice, the soup can be boiled twice. In this case, no harmful substances will be produced in the soup, but the nutrients will be less than in the first soup. However, if the indoor temperature is relatively high and the storage method is improper, it is easy to deteriorate the bone broth, and after drinking the soup for the second time, it will not only fail to provide nutrients for the body, but will cause the body to have diarrhea, abdominal pain and other gastroenteritis manifestations.

Calories in bone broth.

The calories of pork rib soup depend on the amount of soup, and under normal circumstances, this stew that can eat both meat and soup has 278 calories per 100 grams. If it is mainly to drink soup and add more water when stewing, its calories should be determined according to the amount of soup after stewing, and if there is more soup, the average calorie will not be high.

Can you drink more bone broth.

Drinking bone broth in moderation is still good for the body, but bone broth can not be drunk in large quantities for a long time, drinking bone broth on calcium supplementation is minimal, bone broth not only contains trace amounts of calcium, and the human body has poor absorption effect, bone broth contains a lot of fat, long-term use, but also easy to lead to high blood lipids, high uric acid, obesity.

In daily life, we often drink a kind of health soup is bone broth, especially in the need to supplement nutrition, for some patients who have just fallen ill, the body is relatively weak after surgery, or some pregnant women who have just given birthOr people who have always had low immunity, drinking bone broth is very beneficial. So in the process of making bone broth, what should you pay attention to, so that the bone broth you make has a very strong flavor and a milky white color, so let's take a look at it.

1. Do a good job of removing the fishy bones If you want to make the bone broth you make has a strong fragrance, but it is not affected by the fishy smell, then you must do a good job in the process of making the fishy work, because the bones contain a lot of blood and water, and if you don't remove it, it will have a great fishy smell. Therefore, you must soak the bones in boiling water in advance, add an appropriate amount of edible salt to soak for a period of time, and then put them in a pot and blanch them with hot water until the blood in the bones is completely removed, so that the fishy smell of the bones can be completely removed.

2. Boil bone broth over high heatIf you want to make your own bone broth more flavorful, it is best to add a large amount of water at the beginning, and then boil it over high heat until the taste of the bone broth becomes rich and mellow. Do not add water to the bone broth during the boiling process, and do not boil it over low heat, as this will change the flavor of the bone broth and will not be as strong as before.

3. Add some ingredients appropriately If you want to make the bone broth yourself, which is both nutritious and rich, and has a strong flavor, it is best to add some other side dishes and ingredients, so that the bone broth will be more delicious and richer. It is very appropriate to add some corn or winter melon, or add yam according to your preference, so that the taste of bone broth can be combined with the flavor of these side dishes, so that the taste of bone broth will be richer and more fragrant.