How to boil bone broth is the best
Cooking bone broth with a spoonful of vinegar can make the bones of phosphorus, calcium dissolved in the soup, and can save the vitamins in the soup.
Before simmering big bone soup, the big bones should be boiled, wash away the blood water floating foam, if the soup is not cleaned out, it will affect the final color of the soup, this is generally boiled meat and roasted soup is this step, it should be emphasized that it is with cold water, put the ingredients, and boiled together, not hot water into the ingredients.
Big bone meat is best fried in hot oil beforehand, usually first with onion and ginger burst incense, put the ribs stir-fried, and then cooked into the wine, the flavor is really let a person drool. In fact, like cooked fish soup, the creamy broth is the perfect combination of water and oil.
Don't add cold water halfway through cooking, so that the sudden drop in temperature of the soup doesn't lead to a rapid coagulation and denaturation of the proteins and fats, affecting the nutrition and flavor.
It is best to cook with cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperatures, the outer layer of meat protein will immediately coagulate, making the inner and outer layer of protein can not be fully dissolved into the soup; in addition, do not put salt too early, salt will make the meat containing water quickly run out, will also accelerate the protein coagulation, affecting the soup's fresh flavor; green onions, ginger, and wine, and other condiments should not be put too much, the appropriate amount is good, otherwise it will affect the soup itself The freshness of the soup itself will be affected.
If you feel that bone broth is too greasy to drink just like this, you can add some seaweed or winter melon or radish, and it won't be greasy. You can also put a small amount of seaweed on the fire to roast, and then sprinkle into the soup, can also remove the grease.
How long does bone broth take to simmer
Bone marrow is chopped into chunks, blanched, and then boiled over a low fire for 60-90 minutes, before leaving the pot, you can put some cut up pieces of winter melon, or lotus root, which adds to the function of cooling and removing fire. At the same time in the cooking bone, if you can put in some green beans all the way to cook, hot days drink will be more refreshing.
Bone broth is generally divided into two kinds, one is a milky white broth, this kind of soup with water must be a one-time enough to add water, not halfway, can not add soy sauce, after boiling need to be about an hour of fire. The second is clear soup, large fire boil into a small fire, about 1.5-2 hours can be.
Bone broth put vinegar more calcium
In the process of boiling bone broth properly put some vinegar, can maximize the calcium in the bones dissolved out, increase the calcium content of bone broth.
In addition, in the process of boiling bone soup can not blindly increase the amount of edible acetic acid, otherwise it will affect the delicious bone soup. Bone broth simmered for a longer period of time, the calcium ion content in the soup has increased. This is because the bones have porous characteristics, a large number of small holes in the soluble matter to the outside diffusion, as well as acetic acid and small holes in the reaction of inorganic calcium salts and then dissolved into the soup need time; so the time is prolonged, the soup will continue to increase the content of calcium ions, but to the fixed time later (23min), the increase is not