Can the tube bones be stewed with licorice, can the tube bones be stewed with licorice

A pork leg bone is a large bone with a hole in the middle that can hold the bone marrow. The better tubular bone should be the leg bone of the hind leg, because the bones here are thicker. The bone marrow in the bone contains a lot of collagen, which can not only be used for beauty, but also promote wound healing and enhance physical fitness.

Lotus root pot bone broth:

Materials: two sections of fresh lotus root, an appropriate amount of ginger, an appropriate amount of chives, a candied date, an appropriate amount of pork barrel bones, salt (add according to your taste), an appropriate amount of chives.

1.Rinse the pork barrel bones, pot under cold water, add a few slices of ginger, add the barrel bones and boil over high heat to remove the blood foam floats on the surface, and use the water control to control the water for later use.

2.Peel the lotus root, cut it obliquely into pieces for later use, and peel the old ginger and pat it flat for later use.

3.Add ginger and dates to a pot of cold water, add pork barrel bones after boiling, boil over high heat for about 15 minutes, then turn to medium heat and continue to boil for 1 hour, pour in lotus root, turn to medium heat and boil for about half an hour, then turn to medium-low heat and simmer for about 1 hour until lotus root powder is glutinous.

4.Add salt to taste before serving and sprinkle some chives.

Nutrition point: Lotus root is cold, has the effect of clearing heat and cooling blood, laxative and antidiarrheal, strengthening the spleen and appetizing, stopping bleeding and dissipating stasis, improving blood circulation and sleep quality.

Note: For a long time to boil lotus root, it is best to choose ceramic or stainless steel utensils, avoid using iron pots and aluminum pots, and try not to use iron knives to cut lotus roots to reduce oxidation.

Note: 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 he does not want to eat, which causes a nutritional imbalance and further promotes the lack of calcium. ”

Licorice is fine, don't put too much. It doesn't make sense, it's better to put soybeans or something.

It's a delicious combination.

The food was very good.

How do you stew bone broth to taste good? The chef of the restaurant will teach you a secret, so that the stew is particularly fragrant.

Ingredients: 1 bone, 1 corn, half a radish, 1 piece of ginger, 2g of salt, 2ml of vinegar.

Method 1: Wash and prepare all the ingredients, put the tube bones and ginger skin into a pot of cold water, continue to cook for about 2 minutes after boiling, turn off the heat, and scoop up the tube bones and drain them.

2. Peel the white radish and cut it into hob pieces, cut the corn into sections, and slice the ginger.

3. Put the blanched bones, radish, corn and ginger slices into the soup pot, and add water to submerge the ingredients.

4. After boiling, add a spoonful of vinegar, turn to medium heat and simmer for 2 hours, add salt to taste before serving.

I think these two can be stewed together!

The tube bones and lotus root are stewed together to replenish the blood, and we haven't eaten the sheep intestinal bacteria, so it's best not to add it.

Yes, they are all common ingredients, and they taste good when stewed.

Of course, you can stew it together, and it tastes pretty good.

Generally, it will be fine to simmer for 2-3 hours.

Ingredients: 1 tube bone, 500g taro

Excipients: appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger.

1. The bones of the tube are standby.

2. Spare taro.

3. Blanch the bones of the tube.

4. Rinse well.

5. Scrape off the skin of the taro.

6. Put the scraped taro in the water.

7. Rinse well.

8. Add an appropriate amount of water to the pot, and add the bones and ginger slices.

9. Pour in an appropriate amount of cooking wine.

10. After the fire boils, skim off the floating dust.

11. Simmer over low heat for more than two hours and then add the taro cubes.

12. Simmer for more than an hour until the taro is soft and rotten, add an appropriate amount of salt.

13. a finished product.

Bring to a boil over high heat, then turn off to a simmer for four hours to get the pork bones in place.

It needs to be blanched with water first.

Material: Bobbin bone.

To taste, 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.

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.

Boil the bones in boiling water before stewing the soup. The reason is: boiling the bones of the tube can remove the smell and oil, so that the stewed soup is clearer, and boiling with boiling water can make the calcium in the bones of the tube better dissolved.

Preparation of the bone broth in the tube:

Ingredients. 250g of bobbin bones, appropriate amount of ginger, appropriate amount of salt.

Steps. 1.Wash off the debris of the bones of the tube (cut off beforehand), soak them in cold water several times, and pour out the blood and soak them again.

2.Soak until the water becomes clear.

3.Bring to a boil, skim off the foam on it, and after soaking it in water a few times, there is basically no foam.

4.Simmer for an hour and sprinkle a little salt to taste.

Note: Ginger slices should be put in later, otherwise the soup will be bitter.

Simmer for as long as possible so that the calcium can better dissolve into the soup.

You should add enough water at one time, and you can't add water halfway.

Before simmering, it is necessary to copy it with boiling water to remove the blood to maintain the color and texture of the soup.

Soak the cylinder bones in cold water, heat them to boiling, and then lather, then take out clean water and rinse them clean.

Cooking it first can float out a lot of useless ones, and then cooking it can be eaten with confidence.

In this way, the fishiness can be removed, and the soup will be clearer by then.

When making boiled potatoes with tube bones, you need to boil the tube bones in a pressure cooker until they are nine ripe, and then put the potatoes together to stew.

"Bone Soup" is not only delicious, but also very nutritious.

Do not add milk.

After washing, smash it open and add green onion and ginger to boil over high heat, stir and boil an hour later, and add salt when it is thickened!

Do not wash, directly under cold water pot, put some rice wine, boil for 2 minutes, remove from heat, mix with cold water and clean the bones with warm water.

Wash the pot, put water, smash the bones, put the green onion knots, boil and turn to low heat, and put the broken ginger pieces. Add salt before cooking.

It is best to simmer once and not for more than a minute.

Try not to reuse. Not fresh.

Yes, yes, but the original flavor is best.

Beef bone broth. Ingredients: beef backbone, ginger cubes, green onions.

Preparation of beef bone broth.

1 Wash the spine and blanch it in a pot of boiling water to remove the blood foam.

2 Remove and put in the soup pot, add an appropriate amount of boiling water, ginger cubes, and green onions, and bring to a boil.

3 After boiling, turn to low heat and cook for 4 hours and 5 hours, and remove from heat when the soup is milky and white.

Tube bones, chicken racks, beef bones, star anise, cinnamon, and licorice can be boiled together in broth. Because these foods do not restrain each other, eating together will not cause any adverse reactions, because these foods do not restrain each other, eating together will not cause any adverse reactions, and the taste is fragrant and sweet. In addition to pork bones and chicken racks, these raw materials also add star anise, cinnamon, etc., which are typical applications of protein complementarity in food.

These foods are rich in essential fatty acids as well as various trace elements and vitamins. Mixed soup can give full play to the complementary role of amino acids, learn from each other's strengths, and improve the utilization rate of protein. These foods have the effects of strengthening the spleen and stomach, nourishing blood and kidneys, and nourishing qi and soothing the nerves.