The classification of pig bones, how to choose pig bones, and which part of pig bones is best for soup.
Classification of pig bones: keel, bone soup, sparerib soup, foot bone, skull, waist bone, joint bone, tail keel,
The ingredients for making pig bone soup are: white radish, Chinese cabbage, lettuce, green bamboo shoots, lotus root, mushrooms, kelp, sauerkraut, corn, soybeans and wax gourd.
Nutritional value of pork bone soup: pork ribs-besides protein, fat and vitamins, pork ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.
The most common pig bone soup: big bone soup, wax gourd bone soup, bone soup video, kelp bone soup, radish bone soup, corn bone soup, pig bone soup and soybean bone soup.
Different bones have different functions.
Practice and nutritional value of pig bone soup
What bone soup is the most nutritious? -Elbow
What is the worst bone soup? sternum/breastbone of a bird
What bone soup is the easiest to absorb? -Bovine bone
How to make bone soup delicious?
How to cook bone soup, how to cook bone soup, and how to stew bone soup.
Different people choose to drink some soup in different seasons. Drinking soup can not only replenish water and nutrition, but also prevent diseases and protect health. So what methods should we pay attention to when stewing bone soup in winter?
Put enough water in the casserole and add bones at the same time. After the fire boils, simmer for 2 hours. If it's not so greasy, just remove the oil slick from the soup and season it. The soup cooked in this way is delicious and clear. If you want to cook the soup like milk, change it to medium heat after boiling for an hour, and then the soup will be milky white.
It should be noted here that pig bones must be cooked in cold water, otherwise the soup will not be so delicious!
First of all, we should pay attention to three points:
1, soup utensils
The first choice for making soup is casserole, followed by raw wok, and then stainless steel pot.
2. Choose the material of the soup.
It is best to use pig leg bone in bone soup, followed by keel and pig head bone.
3. Master the heat of the soup
Taking pig bones and fresh pork as examples, the contents of protein, iron, calcium and phosphorus in pig bones are much higher than those in fresh pork.
Among them, protein is more than 1 times that of pork and eggs, and its iron content is 9 times that of milk powder, 8 times that of beef, 2 times that of pork and 1 times that of eggs. And the content of calcium and phosphorus is also high. "
"But if you want to make delicious bone soup, the key is to choose the right bones and put the right ingredients."
Cooking area:
Elbow (pig's calf) is divided into front elbow and back elbow.
Nutritional analysis:
This part of the bone contains a lot of bone marrow, and the content of collagen is also high, so the stewed soup is white and nutritious.
Cooking method:
When cooking, you can smash the front and back elbow bones that have been removed from the meat and blanch them in boiling water. Stew the blanched bones in warm water for 1 hour 10 minute. The soup cooked at this time is clear soup. You can drink a little or keep it for cooking noodles. Then, add enough hot water to the pot and turn to high heat to continue cooking for 40 minutes. At this time, thick white soup can be boiled, which is also a major feature of elbow bone soup.