Beef bone soup is a kind of soup made of bovine bones, this kind of soup has a very good tonic effect on the human body, of course, in terms of taste is also better. However, the production of beef bone soup is not simple, in the process of production, there are many tips that need to be mastered, so that you can make the beef bone soup more nutritious, and make the beef bone soup more delicious. Below, we will introduce you to the detailed production methods, nutritional value of beef bone soup and production tips.

I, production practices

Main ingredients: beef bones 1600 grams, steak 500 grams

Accessories: sesame seeds 5 grams

Seasoning: 10 grams of ginger, 15 grams of scallions, garlic (white skin) 10 grams, 10 grams of salt, 2 grams of pepper

1. Beef bones (600 grams), pork ribs and beef bones (1,000 grams), in the cool water Soak them for about 1 hour and then fish them out;

2. Then put them into boiling water to completely scald off the blood;

3. Put the beef miscellaneous bones and beef big bones into a big pot, put in the green onion, ginger, garlic and enough water;

4. Bring them to a boil over the martial arts fire, then turn to medium fire to simmer them until half of the water in the pot is left, and feel free to fish out the grease and bubbles floating on the top by using a spoon;

5. When the When the soup becomes milky white, put in the beef ribs and simmer over moderate heat for 3 hours, using a spoon to fish out the fat and foam floating on the top at any time;

6. Cook until the meat is rotten, fish out the ribs, scrape the meat from the bones, and slice into thin slices;

7. Continue to simmer the bones until the soup turns into a thick, milky white broth;

8. Put the thin slices of meat in bowls, pour over the steaming hot broth, and then Sprinkle with chopped green onion and sesame seeds, season with salt and pepper to taste.

Second, nutritional value

Beef bones are mainly inorganic components, of which Ca3(PO4)2 is about 86%, Mg3(P04)2 is about 1%, other calcium salts are about 7%, chlorine is about 0.2%:, fluorine is about 0.3%. Calcium salts include calcium gluconate, calcium glycerophosphate and calcium pantothenate. Its organic components for a variety of proteins, including collagen constitutes a network distributed in the bone collagen such as collagen in the skin, and water **** boiled, the birth of gelatin. Beef bone fat content, depending on the type of bone for 12% -20%, constitute the fat fatty acids, mainly palmitic acid, stearic acid and oleic acid, but also contains a small amount of linoleic acid. The fat of bovine bone is often concentrated in the medulla of the bone. It also contains C16 and C18 fatty acids.

Three, production tips

1. A few drops of balsamic vinegar while cooking can speed up the dissolution of bone calcium and shorten the cooking time;

2. If the water is very cloudy after the first time you add water to cook it, pour out the water and add more water to cook it until the water is clear after boiling.