Question 2: What's the best way to stew big bones? Simplified version: add ginger slices to remove flavor, garlic to enhance flavor, chicken essence, wolfberry fruit, sugar and salt. Stew on high fire, add cold water to medium fire for one hour, add cold water to low fire for five hours, and finally put the onion seedlings.
Specific recipe version: materials: cavity bone, yam, wax gourd, Chinese cabbage, angelica, aniseed, ginger, cinnamon, black pepper, salt and chicken essence.
Exercise:
1. Wash the cavity bone and cook it in boiling water. The purpose of doing this is for the blood and dirty things left in cook the meat. It's cooked. There was a layer of foam on the water before I came back. Those are dirty things.
2. Take out the cavity bone flying on the water, add warm water to the slow cooker, and put the cavity bone into the water. It must be warm water! ! ! If you put it in cold water, the meat will become tight and not delicious. . . If you don't have a slow cooker, use another one. When the water is warm, serve the ribs.
Put chunks of ginger, aniseed, cinnamon and angelica into water. If you use a slow cooker, turn the fire into a big one. If you cook in the morning, turn the fire down, so that you can cook all day and drink at home at night. If it is an ordinary pot, adjust the fire first, and then cook it with low heat.
3, yam and melon peeled and cut into pieces into the pot, yam is qi, and people who usually talk a lot are suitable for eating more. Yam stew is delicious.
4. Then cook it. Be sure to stew slowly. It takes a lot of time to make soup, so this means that the slow cooker has been booked, hehe, don't worry. Autumn and winter are a good time for tonic. You can add some Chinese herbal medicines to the soup, but you must first investigate the medicinal properties! Don't add it indiscriminately! Angelica sinensis and Lycium barbarum are relatively safe and have no side effects, so you can safely add them. In addition, Siraitia grosvenorii can relieve cough (and lean meat stew is great), Gastrodia elata can relieve headache, Fritillaria cirrhosa can relieve cough, and Ejiao can replenish blood. You can decide according to your own situation. If you are a little weak, you can put less American ginseng. Tonics must be warmed up, and ginseng and velvet antler should not be served together for fear of accidents. Don't blame me for not reminding you!
5. When eating fast, add the washed and cut cabbage into the soup and cook for a while. Cabbage can't be cooked for too long, it will disappear. . . If you don't like cabbage, you can also put other vegetables. But my suggestion is that the vegetables for cooking soup should be tasteless, otherwise the taste of vegetables will mask the umami taste of soup.
Question 3: How to make big bone soup delicious? Adding a spoonful of vinegar when cooking bone soup can make the phosphorus and calcium in the bone dissolve in the soup and preserve the vitamins in the soup.
Never add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.
And it's best to cook in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Don't put too many condiments such as onion, ginger, wine, etc., but just the right amount, otherwise it will affect the umami flavor of the soup itself.
If you think bone soup is too greasy to drink like this, you can add some kelp or melon radish, so you won't be tired. You can also roast a small amount of laver on the fire and then sprinkle it into the soup, or you can get rid of greasy.
In the process of cooking soup, we should pay attention to skim the floating powder and oil on the noodle soup, otherwise the soup will be ugly in the end.
Also, if you want the soup to be clear and not turbid, you must use a small fire to make the soup boil only. Because boiling will make the protein molecules in the soup condense into many white particles, the soup will naturally be turbid.
People often say that you should drink more soup when you are in poor health. Now as long as you have time and mood on weekdays, you can make soup at home. It seems that making soup is also a fashion. Today, let's learn how to cook a delicious soup.
Look at the recipe to introduce the method of making soup, and always say "put the meat out of water or fly water" What do you mean? What are the advantages of doing so? When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.
Every time I cook fish soup, the soup is ready and the fish is out of shape. What should I do? You can't cook fish soup with boiling water, but fry both sides of the fish in oil first, so that the skin of the fish won't be brittle and smelly.
Is it better to cook soup with cold water or hot water? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with white inner wall is very easy to use. Why is the meat after soup very firewood? After the lean meat is boiled, the meat quality is rough. You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours.
The fish soup and broth you drink in the restaurant are just like milk, which feels very nourishing, but you can't achieve this effect when you cook soup at home. Why? Only when oil and water are fully mixed can milk be produced. When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire. Also note that the water should be added at one time, supplemented halfway, and the soup should be drained.
What seasoning should I add to the soup? Want monosodium glutamate? When do you put the salt? Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients.
Is it better to cook soup as long as possible? No! The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours.
Although this soup is nutritious, it is a little greasy. What should I do? You can turn the soup on and off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, and then takes it out with a spoon and cooks the soup.
Should soup be drunk before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but patients with superficial gastritis should drink it after meals to avoid aggravating symptoms.
Teach you to make soup.
Many people like to cook soup at home, but they often get nothing. Try some tips we introduced, and you are sure to cook delicious soup for your family.
Soup becomes fresh: it is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself.
Tang Bianqing: If you want ... >>
Question 4: How to make big bone soup? Adding a spoonful of vinegar when cooking bone soup can make the phosphorus and calcium in the bone dissolve in the soup and preserve the vitamins in the soup.
Never add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.
And it's best to cook in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Don't put too many condiments such as onion, ginger, wine, etc., but just the right amount, otherwise it will affect the umami flavor of the soup itself.
If you think bone soup is too greasy to drink like this, you can add some kelp or melon radish, so you won't be tired. You can also roast a small amount of laver on the fire and then sprinkle it into the soup, or you can get rid of greasy.
In the process of cooking soup, we should pay attention to skim the floating powder and oil on the noodle soup, otherwise the soup will be ugly in the end.
Also, if you want the soup to be clear and not turbid, you must use a small fire to make the soup boil only. Because boiling will make the protein molecules in the soup condense into many white particles, the soup will naturally be turbid.
People often say that you should drink more soup when you are in poor health. Now as long as you have time and mood on weekdays, you can make soup at home. It seems that making soup is also a fashion. Today, let's learn how to cook a delicious soup.
Look at the recipe to introduce the method of making soup, and always say "put the meat out of water or fly water" What do you mean? What are the advantages of doing so? When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.
Every time I cook fish soup, the soup is ready and the fish is out of shape. What should I do? You can't cook fish soup with boiling water, but fry both sides of the fish in oil first, so that the skin of the fish won't be brittle and smelly.
Is it better to cook soup with cold water or hot water? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with white inner wall is very easy to use. Why is the meat after soup very firewood? After the lean meat is boiled, the meat quality is rough. You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours.
The fish soup and broth you drink in the restaurant are just like milk, which feels very nourishing, but you can't achieve this effect when you cook soup at home. Why? Only when oil and water are fully mixed can milk be produced. When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire. Also note that the water should be added at one time, supplemented halfway, and the soup should be drained.
What seasoning should I add to the soup? Want monosodium glutamate? When do you put the salt? Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients.
Is it better to cook soup as long as possible? No! The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours.
Although this soup is nutritious, it is a little greasy. What should I do? You can turn the soup on and off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, and then takes it out with a spoon and cooks the soup.
Should soup be drunk before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but patients with superficial gastritis should drink it after meals to avoid aggravating symptoms.
Teach you to make soup.
Many people like to cook soup at home, but they often get nothing. Try some tips we introduced, and you are sure to cook delicious soup for your family.
Soup becomes fresh: it is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself.
Tang Bianqing: If you want ... >>
Question 5: How to make stewed big bones delicious? The white meat and bones in sauerkraut are not greasy at all, and they are very fragrant. In recent years, some people say that adding nitrite to sauerkraut is not recommended. I think this statement is inappropriate. The fermentation of sauerkraut is the function of lactic acid bacteria, and the nutrients contained in Chinese cabbage are not easy to be lost when it turns sour. After lactic acid is absorbed by human body, digestive glands can secrete digestive juice to help digestion and increase appetite.
Difficulty: cooking (advanced) time: 10-30 minutes.
condiments
Big bone Wujin pork belly
A portion of sauerkraut
condiments
Fennel with onion
Pepper and ginger slices
Steps of stewing sauerkraut with big bones
1 .5 Jin of big bones, washed with clear water.
2. Add water to the pressure cooker, put the big bone into the pot, add onion, ginger, pepper and aniseed, and press the big bone until the flesh and blood are separated. I also added a piece of pork belly to the pot. Don't put salt in the soup. If you can't eat all the big bones in one meal, you can take them out and freeze them after cooking.
3. Clean the sauerkraut, then cut the sauerkraut into three layers with a blade, and then cut the filaments.
4. Soak the cut sauerkraut in clear water to remove floating acid, remove the water and knead it into a ball. Prepare a handful of dry powder strips.
5. Take out a part of the pressed big bone (eat too much) and slice the pork belly. Then put the sauerkraut and vermicelli into the broth and stew until the vermicelli is transparent. Season with salt and you can eat.
Question 6: The practice of stewing big bones, how to do it well, and the main ingredients of stewing big bones at home.
Coriander with big bone
condiments
Onions, ginger and garlic. Anita. Jujube Rice vinegar. Prepare two onions, ginger and garlic. Prepare two onions, ginger and garlic.
Steps of stewing big bones
1. Stir-fry with boiling water, and remember that the bone should face down, otherwise the bone marrow will run away, and filter out the clear soup for later use.
2. Stir-fry the wok with onion, ginger and garlic (cut into small pieces), and then add the flower horn and aniseed, which will stir up a special fragrance.
3. After the fragrance comes out, enter the clear soup, then put the bones neatly with the big head down, and then put the onions. Ginger slices. Cut garlic (one clove of garlic can be cut two or three times) jujube. Put salt. A spoonful of rice vinegar.
4. stew for 10 to 15 minutes. Then change it to low heat and simmer. It's best to stew a little or half. Replenish water from time to time. A small bowl is a unit of measurement. Add three times. Until the big bones are completely absorbed, so the soup.
5. Add flavor after meals. Coriander. Then eat.
Question 7: the practice of stewing big bones, how to make big bones well, and the steps of stewing big bones at home.
1
Prepare1000g pork bone.
2
Wash the big bones and blanch them in a pot.
three
Wash the scalded bones with water again.
four
Prepare onion, ginger and aniseed for later use.
five
Add enough water to the cauldron and put all the materials in Figure 4.
six
Add 1 tsp salt (adding salt is easier to taste at this time) and a small amount of rice vinegar.
seven
Boil the meat with high fire, then stew it with low fire for about 2 hours, and the meat will become soft and rotten.
Question 8: How to stew pig bones? Details of delicious ingredients.
Pig bone1000g
Onion segment 1 g
Ginger 1 g
2 fennel
Salt 1 teaspoon
Appropriate amount of rice vinegar
Xianxian tasty
Cooking process
A few hours is time-consuming.
Ordinary difficulty
Steps of stewing big bones
1
Prepare1000g pork bone.
2
Wash the big bones and blanch them in a pot.
three
Wash the scalded bones with water again.
four
Prepare onion, ginger and aniseed for later use.
five
Add enough water to the cauldron and put all the materials in Figure 4.
six
Add 1 tsp salt (adding salt is easier to taste at this time) and a small amount of rice vinegar.
seven
Boil the meat with high fire, then stew it with low fire for about 2 hours, and the meat will become soft and rotten.
skill
1, remember to add a small amount of vinegar when stewing big bones, which is more conducive to the absorption of calcium.
2. Excess bone soup can be cooled, divided into small portions, packed into fresh-keeping bags, frozen in the refrigerator, and used when cooking noodles or cooking.
Question 9: How to make big bone soup delicious? It's a home-cooked ingredient for stewing big bone soup.
condiments
Big bone
2 pieces
verdant
1 root
energy
1 block
salt
1 spoon
vinegar
1 spoon
Cooking wine
Two spoonfuls
step
1. Chop the big bone into two parts (which can make the butcher chop it well) and wash it with clear water.
2. Cooking wine, ginger slices and shallots.
3. Put the big bones into the pot and blanch the blood with cold water, and wash the impurities repeatedly with cold water.
4. Add cold water and big bones to the pot, add onions and boil the ginger slices.
5. Pour cooking wine, drop white vinegar, skim the floating powder with a spoon until it is clean, and simmer for two hours.
6. Add salt when drinking. You can add your favorite vegetables to the cooked bone soup for better nutrition. You can cook noodles and cook. The rest can be kept as broth and frozen in a sealed container. Take it out when you use it.