How to make noodles in big bone soup noodles Please make a move

The simple recipe of large bone soup noodles is a common dish of hot food recipes, and you don't have to look at the large bone soup noodles ** to learn, but how to make the big bone soup noodles is the best, follow the recipe Daquan to make this large bone soup noodles.

Ingredients for making large bone noodle soup:

One pound of barrel bones, vinegar, one or two dried radish, noodles for three people, water spinach, tomatoes, salt, pepper, chicken essence, soy sauce.

Preparation of large bone soup noodles:

1.Wash the tube bones, add radish, half a liter of water, and a little vinegar in a pressure cooker for 25 minutes for later use (boil boiling water in an electric kettle while stewing the soup), add boiling water to the pot, boil into the noodles, cook them, and take them out and rinse them with cold water.

2.Pour the stewed tube bone broth into the pot and bring to a boil, add noodles, an appropriate amount of salt, a little soy sauce, chicken essence, boil for two minutes, add water spinach and tomatoes, and turn off the heat.

3.When eating, you can add pepper, chili sauce, etc. according to your personal taste.

Boil the bone broth.

500 grams of fan bones, 1000 grams of straight bones, 500 grams of tail bones, 500 grams of broken bones, 1 small tie of green onion knots, 1 small piece of ginger, 50 grams of rice wine, 5 kg of water.

1. Wash the fan bones, straight bones, tail bones, and broken bones, then put them into a pot of boiling water and boil over low heat for 10 minutes.

2. Take out the bones, put them in warm water, and wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones.

3. Then split the straight bone, split two pieces, exhaust the bone marrow, put it in a steel pot, filter the original soup with a fine mesh sieve, add green onions, ginger and wine, boil over high heat, skim off the foam again, turn to low heat and simmer until 3 hours after the soup, that is, it is good.

4.Generally, pork bone broth can be used continuously, and it can be boiled for 9-10 hours at home, and can be used 2-3 times until the fan 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.

When boiling bone broth, add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup.

Do not add cold water in the middle of cooking, so as not to cause the sudden drop in temperature of the soup to cause the protein and fat to coagulate and denature, affecting the nutrition and taste.

It is also best boiled in cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly exposed to high temperatures, and the outer protein layer of the meat will immediately solidify, so that the inner and outer layers of protein cannot fully dissolve into the soup. In addition, do not put salt too early, salt will make the water contained in the meat run out quickly, and it will also speed up the coagulation of protein, affecting the umami of the soup; Don't put too many condiments such as green onions, ginger and wine, just put it in moderation, otherwise it will affect the umami of the soup itself.

If you feel that bone broth is too greasy to drink like this, you can add some kelp, winter melon, and radish to make it too greasy. You can also roast a small amount of nori over a fire and sprinkle it into the soup to remove the greasy.

In the process of boiling the soup, pay attention to skimming off the floating powder and oil slick on the soup noodles, otherwise the final soup will be ugly.

Also, if you want the soup to be clear and not cloudy, you must burn it over a slight fire so that the soup is only boiling and not boiling. Because of the big boiling, the protein molecules in the soup will coagulate into many white particles, and the soup will naturally be cloudy.

The children's shoes on the first floor are right.

In fact, the most important thing in the bone soup is the soup, and of course, the strength of the noodles is also very important. But as long as the dough is kneaded well, you are willing to put in the effort.

The quality of the soup is affected by the taste drops.

For the 1st floor, I only add that the soup is divided into clear soup and milk soup.

If you want to use clear soup, use chicken breast soup.

And in order to increase the layering of the soup, chicken bones are also indispensable.

Dizzy, people asked about noodles, not soup.

Add a little salt to the noodles and an egg white to the water when making the noodles.

Egg whites can play a role in increasing gluten, and there is no need to mix several flours.

The specific boiling method of the bone broth of the noodle soup base is as follows: we can use pork bones and chicken racks with meat to make bone broth, and chop the pork bones into sections, so that the bone marrow inside can be released during the cooking process. In the process of boiling, in order to make the pork bones more flavorful, you can add a small amount of ginger, green onions, cooking wine and other condiments, the water is to be added at one time, and the second addition of water must be avoided to make the soup rich.

The boiling time should be more than an hour, and the pot should be put in the pot for another night to make the pork bone broth more flavorful. When eating noodles, after the noodles are cooked, add some minced pork bones and bone broth, add a little fresh green onion and eat.

1. The pork bones must be cut into sections so that the pork pith can be completely integrated into the bone broth

When we make bone broth, we must cut the pork bones into small pieces to prepare for pregnancy, so that the bone marrow inside can be fully integrated into the bone broth. In order to make the pork bone broth more flavorful and the bone broth thickened, we can also add a small amount of chicken bones.

2. If you want to make a bowl of delicious bone broth noodles, when boiling bone broth, you must add seasonings and add enough salt

When we are boiling bone broth noodles, we can add a little ginger, salt, green onions, cooking wine and other seasonings to remove the peculiar smell, and also enhance the umami flavor of the bone broth. In order to release more flavor from bone broth, the amount of salt must be mastered. The taste of the bone broth can be slightly salty, and the noodles will not feel too monotonous when eating.

3. After boiling, the bone broth should not be stirred, and should be put into a pot and simmered overnight to ensure that the bones can be fully flavored

Sometimes, after the bone broth is boiled, no matter how many seasoning bottles there are, the soup will feel that the soup is thin and cannot be made into noodle soup. So we can put the bones in the pot overnight, so that the bones can be eaten into the soup and the flavor will be stronger.

So, when you eat noodles, do you make another bone broth?

The bone broth should be seasoned with some milk and some green onions, ginger and garlic so that it can be boiled smoothly. In the process of boiling, we must control the heat and the addition of condiments, so that we can make the best bone broth.

First of all, you should prepare some milk in the marinade, then put in some large bones to fully absorb the flavor, and then put in some cooking wine and ginger to taste. You can add some chili peppers and garlic vinegar. In this way, you will be able to prepare the noodle soup base and bone broth.

Choose the right pot to boil, such as a casserole, pour cold water into the pot, put the bones in the pot, add enough water at one time, do not add water in the middle, do not use low heat, boil over high heat, and boil until the soup base becomes milky white.

It is better to choose a bobbin bone and then wash it. Blanch in a pot of cold water, finally take it out and put it in a casserole, add green onions, ginger and garlic, and simmer for an hour.

It can be boiled with chicken and beef bones, which takes a long time, and various condiments can be put in it to make a rich bone broth.

A bowl of bone broth noodles for breakfast can be said to be quite pleasant, not only moisturizing but also very nutritious. However, there are many people who don't know how to make bone broth, so they like to use it under water, and the taste of the noodles is very bad and the nutrition cannot keep up. In fact, the boiling of bone broth is very simple, and today I will hand over the method of boiling bone broth to you, so let's learn it quickly.

The pig's body is a treasure, whether it is pork or pork belly or pig bones, it is something that everyone especially likes to eat, among them, boiling soup with the bones of the pig is one of everyone's favorite ways to eat, because the soup boiled out of the bones is very calcium-replenishing, especially suitable for the elderly and children at home, and can be drunk directly or under the noodles.

1. It is best to use tube bones for boiling bone broth

There are several choices for the tube bone, one is the one without meat is the tube bone with meat, as well as the front leg tube bone, the back leg tube bone, we usually choose the front leg tube bone to boil the broth, and friends who are used to eating meat can choose the tube bone with meat.

Second, it is better to use a casserole to simmer slowly in the choice of pots and pans

When boiling the broth, some people will put the bones directly into the pressure cooker to steam, although this is very simple and convenient, but the taste of the soup is not as fragrant as that of simmering over low heat, nor is it rich in simmering over low heat. Therefore, we can choose to use a casserole, clean the bones of the tube, put cold water in the water, let it be put into the casserole with the green onions, ginger and garlic, bring to a boil over high heat, and simmer over low heat for an hour.

3. Use bone broth to make bone noodles

Wake up in the morning and use the boiled bone broth to make a bowl of green vegetable egg noodles, which is nutritious and simple and convenient, and is simply the best food for office workers.

Bone broth is the first choice for calcium supplementation, anyway, I often eat it at home, and my children also like to eat it because my children like to eat meat, so when I choose the tube bones, I will choose the tube bones with meat, so that I can eat meat and drink soup, absolutely.

Give it a try!

When boiling the noodle soup base, you should first pour water into the pot, then add the noodles and put them in the pot to cook, then pour in some condiments and dark soy sauce, and after boiling for a while, the soup base will become very thick.

Boil the ribs for 40 minutes, add the slim and simmer for another 3 minutes. It is particularly sweet, especially delicious, the bones are soft and rotten, slim and smooth.

You should add a certain amount of milk to the bone broth, and you should also add some of your favorite seasonings, and then make an even ratio, so that you can make a pot of your favorite bone broth.

You can use pork ribs, or you can use whole chicken, or you can use large bones to make bone broth to ensure the taste of the bone broth.

It takes more than three hours of boiling pork bones, chicken bones and beef bones to make a very thick broth.

Buy a big bone stick and chicken rack in advance. Bring water to a boil, then add the bones and bring to a boil until milky white. Be sure to choose a slow boil. Add some ginger and green onions.

1. Ingredients: 700g pork ribs, 200g noodles, 1 piece of ginger, 3 agaricus mushrooms, a pinch of tangerine peel, appropriate amount of salt, 1 tablespoon of cooking wine.

3. Wash the bamboo sunflower with water first, and then soak it in water for more than 10 minutes until the bamboo sunflower becomes soft.

4. Wait until the bamboo is soft and chop it. Prepare the red mushrooms: Wash the red mushrooms and soak them in water for about 10 minutes.

5. In addition, soak the red mushrooms until soft, and then cut the soaked red mushrooms into triangles for later use. As mentioned above, wash the agaricus mushrooms with water, soak for more than 10 minutes, and then soak the agaricus mushrooms until soft.

6. Soak the washed pork ribs, add spices such as green onions, ginger, chili peppers and stewed pork ribs, add agaricus mushrooms and cooking wine. Then put it in a bag (tangerine peel, licorice, and dates, which makes the whole bone broth taste better) and simmer the ribs in a pressure cooker for 5-10 minutes, about the ribs have already tasted.

After minutes, open the lid, add the red mushrooms and bamboo sunflower, add salt to taste, and continue to cook for 20 minutes.

8. In addition, start the pot, add water to the pot, when the water is hot, put the noodles prepared in advance into the pot and cook for about 5-10 minutes before the noodles can be removed from the pot.

9. Finally, add the boiled pork chop soup to our cooked noodles, and a bowl of pork chop noodles will be fine. Before boiling the noodles, take care to cook the ribs. The noodles become soft and not firm enough after a long time.

Summary. 1. Water should be added at one time. The most taboo thing about boiling bone broth is to keep adding water halfway, which will destroy the nutrition of the soup, and it is difficult to boil out milky white soup, so it is necessary to fill it up at one time when boiling, if the water is about to dry up halfway, you must add boiling water, and do not add cold water directly.

1. Water should be added at one time. The most taboo in boiling bone broth is to add water without stopping halfway, so that the orange will destroy the nutrition of the soup, and it is difficult to boil out the milk and dress up the white soup, so when boiling, it is necessary to fill it up at one time, if the water is about to boil dry halfway, you must add boiling water, and you must not add cold water directly.

2. If you want to boil out the milky white bone broth, you must keep the high temperature in the pot, and the soup noodles must be constantly boiling, so you can't boil it over low heat.

3. There is no need to add any seasoning in the process of boiling bone Yuyuan soup, and do not put any salt, pepper and the like in the vertical state, these seasonings are put when drinking the soup.

Bone broth boiling.

Boiling process: first clean the pork bones, chicken rack and duck rack, prepare a clean cauldron, put the pork bones, chicken rack and duck rack into the pot, pour in an appropriate amount of cold water, after boiling over high heat, skim off the foam of the soup noodles, take out the ingredients in the pot hand boiling, wash off the blood foam on the surface of the bone with cold water, and then break the pork bones after the mountain base for standby, then wash and slice the ginger and slice the green onions.

Another pot, put in ginger slices, green onions, pour in a large pot of water, after the fire boils, answer the big and then put the pork bones, chicken rack and duck rack into the hail mold pot, boil again, and then cover the pot lid (leave a small gap to clear the vertical gap), turn to medium and high heat and boil for 3 hours.

If you want to add wolfberries and red dates, you need to wait until the bones are about to boil, and then cook for 15 minutes.

You're still in the process of boiling the broth.

Do you have any information about the whole process of scooping the noodles into the bowl, and if so, I can add more money to you.

Hello, dear. Hello, do you have any information on this?

When adding seasonings, you can add tomato seasoning after boiling water for half an hour, it is very simple, as long as you add three kinds of seasoning, you can pepper, chicken essence, and salt. Pepper to choose the finest and finest one, the order of seasoning is also very important, first of all, you should put pepper, how much to put can only rely on tasting, you can feel a little burnt in the sugar, but not too big on it. The role of chicken essence here is to be able to taste a very salty taste in the soup, but you can't taste the taste of chicken essence as soon as you taste it, and finally put salt, because chicken essence also contains a part of salt, so don't look at the soup and put it hard, you should taste it while putting it, how much is appropriate, you can drink a spoonful of soup and feel that it is not salty.