What does adding a pinch of vinegar do when cooking bone broth and fish broth?

CookBone brothThe effect of adding a little vinegar to the fish soup is actually to break down the bonesElemental calciumBecause vinegar is an acidic substance, it can react with the substances in the bones to separate the calcium, and promote the body's absorption of calciumHowever, there are very few fish bones in fish soup, and even if the calcium element is separated into the soup, the human body absorbs very little calcium, so vinegar will play another role in fish soup, that is, to soften the fish bones, so that people will not be pricked by fish bones when drinking fish soup. Vinegar can also remove the fishy smell from the bones and fish, making the fish broth or bone broth more delicious, but be sure not to add too much, as it will affect the taste of the soup.

Of course, if you want to make bone broth or fish broth more delicious, just adding vinegar obviously can't achieve it, so how can you make bone broth and fish broth more delicious?

When making fish soup, for example, if you want to stew a pot of crucian carp soup, you can wash the crucian carp and remove the water stains on the surface, fry both sides of the fish with oil until golden brown, be sure not to take too long, and then stew the fish in hot waterAdd the green onion, ginger and vinegar until the fish broth is milky white, then addMSG, chicken essence, salt can be out of the pot.

When making bone broth, wash the surfaceBlanch beforehand to skim off the foamIn the process of stewing, the lid must not be opened, and its practical casserole or crockpot to stew bone broth intelligently exerts the maximum nutritional value of bone broth, and it should be noted that the green onion and ginger cooking wine.

It must be put, but not too much, otherwise it will affect the original taste of the bone broth, and it must be put vinegar before putting the water into the bones after boiling, so that the calcium in the bone broth can be dissolved in the soup, so that the human body can absorb the calcium in the bone broth as much as possible, and the bone broth will be delicious and fresh.

mostLater, I would like to say: although bone broth or fish soup is delicious, you can't drink it often, otherwise you will gain weight.

Animal bones are rich in calcium, but this calcium is mainly in the form of compounds, which are not easily dissolved when boiled. Adding vinegar to fish stew can avoid the loss of nutrients in the soup, and acetic acid can soften the bones and promote the dissolution of calcium in the bones. Therefore, when stewing fish soup and pork rib soup, adding a little vinegar can dissolve calcium into the soup and enhance the body's absorption of calcium.

It can play a role in enhancing taste, can also promote the absorption of calcium, can also break down the protein in the bones, will not destroy the nutrients, can add carbohydrates.

Because vinegar can dissolve phosphorus and calcium in the bones into the soup.

Before simmering the soup, smash the washed bones, then put in cold water, add enough cold water at one time, and slowly warm, and add an appropriate amount of vinegar after the water boils.

Cooking bone broth and fish soup with a small amount of vinegar is mainly to enhance the freshness, adding a small amount of vinegar can cover up some fishy smells and make the soup fresher and more flavorful. Another effect is to make the meat stew worse and more flavorful.

Fish soup can be vinegared. Adding vinegar to the fish soup can remove the fishy smell and promote the dissolution of calcium into the soup, adding an appropriate amount can make the fish soup taste more delicious and nutritious.

Vinegar in the fish soup can enhance the freshness and can also be appetizing. When cooking fish, you can add a little vinegar to spoil the fishy fish. Vinegar has acetic acid in it that neutralizes with the alkaline substances in the fish, so it can reduce the fishy smell of the fish.

Vinegar is a necessity in daily life, vinegar has many uses, add a little vinegar when cooking fish, can improve freshness, and cook the fish bones of the small clan song fish soft and delicious.

If you put too much vinegar in the fish soup, it will have a strong sour taste, which will affect the taste of the fish. At this time, you can consider adding some sugar, because sugar can neutralize the sour taste of vinegar and will also produce an aroma.

Vinegar is used to cook bone broth because it converts the calcium in the food into calcium acetate, which is easily absorbed.

From the perspective of nutrient acquisition, when stewing bone broth, after the water is boiled, an appropriate amount of vinegar can be added, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and facilitate gastrointestinal absorption.

The absorption and utilization of calcium by the human body is restricted by a variety of factors, calcium-rich foods include milk, eggs, bone broth, fish and shrimp, soybeans, etc., and the lack of acidity in the gastrointestinal tract will affect the absorption of calcium. Therefore, proper use of vinegar in food can convert the calcium in the food into calcium acetate, which is easily absorbed.