[How to boil bone soup is the most nutritious]_How to do_How to do
When you buy bones, you will find that there are large bones that are picked out individually. These large bones are bought back mainly for soup, not stew, because the essence is also in the middle of the large bones. It is also a slender part.Very important in choosing bones, as well as the ingredients and cooking time.
First, the practice of bone soup: Materials: 2 stick bones, 20 grams of ginger, 10 grams of garlic, 2 onions, wolfberry practices: 1. Where to buy bones, you can ask the store to help you saw or chop the bonesFestival, so you don’t have to mess around at home.
2, first go to the pork bones and water once: first boil a pot of boiling water, put the bones into the boil for about 10 minutes, (see the bones to indicate that the remaining meat is cooked, or no blood and water), remove.
Rinse off the bloody spots indicated by the bones with cold water, but be careful not to wash the bone marrow out of the bones.
3, re-boil a large pot of boiling water. After boiling, add the crushed ginger, garlic and shallot knots, cook for a few minutes, and then put the bones.
4. After the bones are put in, the fire is boiled, cover the lid (you can leave a small gap), and then change to medium high heat and cook for 2-3 hours.
Second, how to make bone soup white, 1, soup, the chef called hanging soup.
Generally, after three hours of cooking, a soup that is still as clear as water is a good soup.
The soup is special about low fire and slow attack, and the soup is naturally clear.
The soup from the fire was cloudy.
To make a pot of soup, you must first fly the ingredients (chicken or pork bones) in water (simmer it with water), remove the blood, add cold water, add onion segments and ginger slices, and never put garlic.
The ratio of water to raw materials is 3: 1.
After the high heat has boiled for 40 minutes, add cooking wine, turn to low heat after boiling, cook for 3 hours, and turn off the heat to season.
If you want to remove the oil slick from above, you can cool the soup and put it in the refrigerator to cool down.
Use this kind of soup to cook noodles, add some pepper, vegetables, and put a few drops of sesame oil out of the pot (you can put it if you don’t like it). It is very fragrant and the taste is very light.
2. If you want to boil the soup, keep the temperature in the pot high.
Avoid always looking at the lid and let the heat dissipate.
Don’t worry about the water in the pot drying up and adding water. I really want to add it. In addition, add boiling water, don’t add cold water directly.
If you think the fire is too big, you would rather switch to medium fire and avoid constantly adding water.
When you’re cooking, don’t forget to do something else.
Don’t add salt for boiling soup, add salt when waiting for soup.
We usually do not add water halfway through the soup. After the soup is finished, the water in a large pot becomes a half-pot milky thick soup.
Turn off the fire at this time and clean up the oil slick in the noodle soup.
3. This thick soup can be eaten directly, or boiled in water for another 10 minutes (it is best to do this when there are many people), or it can be frozen and then reused.
The wolfberry pork bone soup above is made by adding thick water to boiling water, wolfberry, and boiling together for 15 minutes.
If you want to add other Chinese medicinal materials to make a nourishing soup, add it according to the time required for the medicinal materials to be cooked.