Who knows where the bones of the pig are used for stewed soup with the highest nutritional value? Wh

I think it's the thigh bone of a pig. It is used to stew soup with the highest nutritional value. Because the leg bones of the pig are.

Pig, the thickest bone in the body. It is abundant. Marrow.

It is certainly good to use for stewed soup, and at the same time the relay tissue of pork leg bones. Contains abundant. Collagen.

It also has a cosmetic effect.

Pork ribs include some barrel bones, rich in bone marrow content, with some radish or yam for stew, the nutritional value is very high, especially suitable for some pregnant or growing children to eat to promote bone growth.

Pork bone stew, the highest nutritional value of the part is the pig's leg bones, because the pig's leg bones contain a lot of pig bone marrow, the nutritional value of the pig's bone marrow is the highest, but the amount is very small, very rare.

Pork bone stew soup is nutritious, and the most nutritious pork bone is the tube bone, which contains bone marrow and contains a lot of calcium, which is the best calcium supplement food for pregnant women and children.

Stick bones, there is a lot of bone marrow in the stick bones, and the remaining meat on the stick bones must have the highest nutritional value, but it is recommended that the stick bones can be sawn, so that the nutrition of the bone marrow can be better integrated into it, and the nutritional value is higher.

The bones in that part of the pork spinal cord are used for stewed soup, and the nutritional value is the highest, because the bone marrow in the bones there is rich in protein and some collagen can be fully fused into the broth.

The parts that are more suitable for making soup are: pork backbone, pork fan bones, pork barrel bones, pork ribs, and pig trotters. These parts are relatively high in protein, and they also contain more collagen, which will be more delicious and nutritious when used to make soup.

The stick bone is the best. The stick bone is the leg bone of the pig, especially the back leg bone. The two ends of the stick bone are large and the middle is small, the bones are large and the meat is small, but it is hollow, which contains a large amount of bone marrow.

Pork foot bones, which are rich in protein, minerals, and collagen. It can moisturize**, beautify and nourish the skin. He also has protein peptides that have anti-inflammatory, analgesic, and wound healing effects.

Pork bone stew is used to supplement calcium, so you can choose pig keel, which contains more bone marrow and is suitable for soup. Its calcium is the most abundant in pork bones, and it can also be stewed with stick bones, knocked off from the middle and boiled.

Pork stick bones are used to stew soups with the highest nutritional value. Pig stick bones are generally the calf bones of pigs, and the bone marrow is very rich.

In general, the soup is stewed with the bones of the pig because there is bone marrow in it.

And because the bones are larger, there is more soup stewed and the nutrition is better.

Pork heart stew has the highest nutritional value. Because the nutrition of pig heart is better than that of pork ribs, beef and mutton, and the protein contained in pig heart is very high, about 100 grams of pig heart contains grams of protein, and eat more pig heart for the family, which can enhance physical strength, improve immunity and so on

In general, if you want to stew soup, you can use the large bone stew of pig, because there is more collagen in the main part and it is more nutritious.

If it's a pig's bone, then you should use his stick bone, there will be some bone marrow in the stick bone, and the stew is very nutritious.

Pork bones are the same, in fact, the stewed pork bones are boiled out of fat, and the calcium content is very low.

There are four main bones on the pig that can be used to make soup, namely shoulder blades, backbone, ribs, and stick bones. The stick bone is the leg bone of the pig, especially the back leg bone.

The two ends of the stick bone are large and the middle is small, the bone is big and the meat is pitiful, but it is hollow, it contains a large amount of bone marrow, when making soup, break the stick bone, let the bone marrow slowly integrate into the soup, the soup will become smooth and greasy, rich in aroma, and delicious in taste.

The bones are too greasy, you can use the tailbone (backbone) to stew the soup, the bones must be blanched with water, and then wash the floating powder with water, add some shiitake mushrooms (to the roots, you can cut into slices, or cut into pieces, blanch with water for a ruler, wash and set aside), add water to the pot Wash the bones, green onions, ginger slices, a little vinegar, chicken essence, boil over high heat and turn to low heat and cook slowly, add mushrooms, red dates, wolfberries, salt when the bones are almost ripe, add a little coriander when you get out of the pot.

But the pig keel, that is, the bone of the back, also called the tailbone, the stewed soup also has a unique taste, especially the stewed Huaishan and tomatoes, the soup is white, that is, there is no greasy stick bone, and it is not as meaty as the pork ribs, and it tastes fragrant and light.

Pork bone soup, which is ground all year round, can be boiled and drunk. However, it should be noted that the pork bone soup cooked in winter is not the same as the pork bone soup cooked in summer, the weather is hot and humid in summer, and the soup should be based on dispelling dampness and relieving heatstroke, while the cold weather in winter should be based on nourishing and warming.

The pork ribs in the soup are better ribs, the meat layer is thin but lean, the oil is less, the taste is tender, and the pork ribs are cheaper than the short ribs.

Types of Ribs:

1. Small chops: refers to the pork ribs close to the belly part of the pork abdomen, and its upper side is ribs and sub-ribs, and the meat layer of the small chops is relatively thick and has white cartilage. It is suitable for steaming, frying, and baking, but it is necessary to chop small pieces.

2. Sub-chop: refers to the part of the abdominal cavity connecting the back ridge, under which is the pork belly, and the ribs under the slice are up to 30 cm long, and they are triangular oblique slices. The meat layer of the sub-chops is very thick, and a piece of pork belly is connected with a thin layer of oil, which is rich in fat, and the meat quality is the most tender of all the ribs, which is suitable for a variety of cooking methods and tastes, but the taste is slightly blind and greasy.

It is suitable for frying, grilling, and braising with a length of 5 to 7 cm.

3. Large chops: It is the part where the tenderloin and the loin are connected, also known as the meat steak, which is mostly used for frying, mainly meat slices, but with pork ribs, in addition to increasing the amount of meat slices to make the area of meat slices appear larger, it will also increase the unique aroma of large bones when frying, which is also the characteristic of fried meat cutlets. In addition to frying, you can also marinate large ribs, but before marinating, you need to go through a frying or rapid frying procedure, which is used to seal the blood water of the big bones, so as not to flow out during the cooking process, affecting the color of the meat slices and soup sweat.

It is suitable for frying and marinating, if it is fried, it should be cut a little thinner, and if it is fried, it should be thicker.

4. Ribs: It is a flaky rib in the chest, the meat layer is relatively thin, the meat quality is relatively thin, and the taste is more jujube and tender, but because there is a side connected to the back stool and the ridge, the bones will be thicker.

Stewed bone broth is generally the best choice of Hu Heliang feet, because the feet contain a lot of bone marrow, and the bone broth stewed out of the bone broth is also more nutritious, and the most important thing is that the bones need to be blanched in water first, so that the stewed bones will not contain a fishy smell.

The elbow bone soup on the pig is the most nutritious.

The elbow, which is the calf of the pig, is divided into the front elbow and the back elbow. This part of the bone contains a large amount of bone marrow, and in addition, the content of bone collagen is also very high, so the stewed soup is white in color, and the camp is rich in nutrients.

The content of protein, iron, calcium and phosphorus in pork bones is much higher than that of fresh pork. Among them, the protein is more than 1 times that of pork and eggs, the iron content is 9 times that of milk powder, 8 times that of beef, 2 times that of pork, and 1 times that of eggs. And the content of calcium and phosphorus is also very high.

Benefits of drinking more bone Lu Shen soup:

Bone broth contains a large amount of collagen, protein, fat and bone mucin, etc., which has the effects of replenishing and invigorating qi, moistening the stomach and intestines, making it smooth and elastic, nourishing blood and strengthening bones. It can also enhance the hematopoietic function of bone marrow deficiency, help the growth and development of bones, and can delay aging.

The collagen in the soup just enhances the body's production of blood cells, so for middle-aged and elderly people, drinking more bone broth can help slow down the aging of bones, and it is also beneficial to the bone growth of teenagers. <>

The nutritional value of pork bone broth is also very high, first of all, it is to supplement the body's calcium, if you must put a little vinegar when cooking this bone broth, he will cook the calcium, then it can also increase your immunity.

The nutritional value of pork bones is: it generally has the effect of calcium supplementation, and can also supplement protein and minerals. Bone collagen is also very high and nutritious.

Bones, also known as tubular bones, have two ends with holes in the middle, rich in bone marrow, bone collagen, and are the best quality bones in soup. (To choose pork bones, to two ends, the middle of the small kind, not both sides are flat, so no bone marrow, and then you should be careful not to choose too much meat).

In addition to protein, fat, and vitamins, pork bones also contain a lot of calcium phosphate, collagen, and bone mucin. The collagen contained in bone broth enhances the body's ability to make blood cells.

Pig bones are warm, sweet and salty, enter the spleen and stomach meridians, and have the effects of tonifying the spleen, moistening the stomach and intestines, shengjin liquid, enriching the body, Ze**, nourishing the qi, nourishing blood and strengthening the bones. Children often drink bone broth, which can timely replenish the necessary bone collagen and other substances for the human body, which helps the growth and development of bones, and the elderly can delay aging.

Avoid eating during cold and fever, and avoid eating in patients with acute enteritis infection; In the early stage of fracture 1 to 2 weeks, it is not advisable to drink pork rib soup, a small amount can be eaten in the middle stage, and a good therapeutic effect can be achieved by drinking it in the later stage.