Hello, I'm Lamian Noodles. I have been engaged in the beef noodle industry in Lanzhou for many years. The production of beef bone soup is professional. What should I avoid putting beef bone soup? Any answer to this question is actually wrong. You will understand after reading my article!

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Beef bone soup is actually a kind of broth. As a noodle soup or soup base, many articles or video tutorials on the Internet are actually not professional and have low gold content, so there are not many real things, which mislead many people and think that beef bone soup needs spices to taste good. The fact is that beef bone soup, as a kind of snack soup, will only have a delicious taste. If it is not seasoned, this soup will not taste good.

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The spices used in cooking beef bone soup are not used to increase the flavor of the soup or for seasoning. The use of spices only removes the peculiar smell and fishy smell of beef bone soup, and the spices have no other function. However, in the cooking of the commercial beef bone soup, spices are generally not used to remove the odor in the soup, and the odor is removed by soaking in water, so when there is no odor in the beef bone soup, it is meaningless to put spices again!

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Reason 1: Spice is a double-edged sword, which can remove the odor and lead to the discoloration and taste of soup!

Boiling soup with spices for a long time will make the color of the soup black, especially in stainless steel barrels or iron pans, because the current stainless steel cookers are stainless iron, and the spices and iron will react together to cause the soup to change color. Secondly, many spices are dark in color, so the color will fade during boiling, which will affect the color of the soup.

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All spices will have a bitter taste of medicine to some extent, and if the dosage is not well controlled, it will easily lead to the teaching taste suppressing the fragrance of soup.

reason 2: the soup with spices will go bad the next day

besides the taste, the commercial version of beef bone soup should also consider the storage problem, while the beef bone soup with spices can only be used on the same day, and it will basically go bad the next day, which will seriously affect the taste of the soup.

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Because the amount of soup cooked by a person is small, you can put a little spice to remove the odor. After all, there are not many seasoning methods for a person to drink soup, so you can choose to add some spices when cooking soup.

11 grams of pepper, 8 grams of fennel, 15 grams of white pepper, one grass peel and 5 grams of dried tangerine peel.

In addition to the above spices, it is not recommended to add any other spices in the cooking of beef bone soup, because the smell of bones is small. When we choose spices, the first choice is the spice that has the function of deodorizing and the spice itself has no strong and overbearing smell. The essence of soup making is actually a process of restoring the taste of ingredients. Spices such as star anise and clove, which are dark in color and strong in taste, should not be used in soup.

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The key to a delicious beef bone soup: the bones must be fresh, the ingredients must be soaked in blood water with clear water, and then washed clean. During the boiling process, you must salvage the blood foam when you see it. If there is obvious odor in the soup, just put a piece of white radish, not ginger and green onions, and not cooking wine, which will affect the taste of the soup and be difficult to preserve.

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what spices are the most taboo for beef bone soup? Beef bone soup is rich in calcium, protein, collagen, and many other rich nutrients, which is especially suitable for the elderly and children to supplement their physical fitness and enhance their physique.

so how to make beef bone soup? Is it more delicious? What spices can't be put?

Let me share with you the method of beef bone soup:

Break the beef leg bone into pieces and soak it in clear water for more than three hours, and soak a piece of beef breast with the beef bone.

one old ginger is smashed, two onions are smashed, half a Amomum tsao-ko, two fresh vanilla leaves are knotted, two fresh lemons are twisted, one beat of sugarcane is smashed, a little mint and a little coriander are smashed.

When the soup pot is on fire, inject it with clear water. Put the beef bones and beef breast into the soup pot and bring it to a boil with water. Take out the beef and beef bones and clean them.

In addition, boil the water, add the boiled beef bones and beef breast, boil and skim the foam, then add the ingredients, ginger, onion, tsaoko, vanilla knot, sugar cane and lemon slices, and simmer for more than three hours. Finally, add salt and pepper and cook for a few minutes to taste, so that a pot of delicious beef bone soup is ready.

finally, remove the residue from the soup and discard it. Take out the beef breast and slice it and spread it on the coriander and mint. You can also add other side dishes you like and pour the beef bone soup, so that a bowl of fresh, sweet and delicious beef bone soup is ready, and it is nutritious, healthy and delicious.

what seasonings are taboo for beef bone soup?

first, cloves, kaempferia, pepper, cinnamon, cumin, star anise, etc., which are too strong, dark, strange and strong.

second, it affects the color of soup, soy sauce and oyster sauce! Sauce, fermented bean curd and the like.

Because beef and bone soup is delicious and original, it will not affect its taste and destroy its nutrition, and it needs to be clear, bright, light and sweet, so you can't put the above two kinds of spices and seasonings.

I'm glad to answer your question. I hope my answer can help you! 88

What spices are the most taboo for beef bone soup? The most taboo spices are: pepper, cumin, cinnamon, star anise, clove, fennel, sauce seasonings and so on, because these seasonings are strong in flavor and heavy in color. If they are boiled in soup, they will completely cover up the original delicious taste of beef, which can be said to be gilding the lily and should be avoided.

let's talk about these spices in detail, and the steps of making beef bone soup. 1. What spices are the most taboo in beef soup?

1. Zanthoxylum bungeanum: Zanthoxylum bungeanum tastes hemp and has an aromatic smell. Generally, it is used in stewing meat and braising, mainly to dilute the fishy smell of other meats by using its hemp smell. When braising, it can also increase hemp, enhance fragrance and taste, which is a very good spice, but it is a very good spice for boiling cattle.

2. Cumin: Cumin is the golden partner of barbecue. No matter any barbecue, it will be delicious in an instant if you sprinkle some Cumin. This is because it has a heavy aroma.

3. Cinnamon: Cinnamon also has a strong fragrance. After high-temperature stewing, cinnamon will slowly give off its flavor, thus neutralizing the fresh flavor of beef bones.

4. Illicium verum: Illicium verum is also called anise, which is anise. It can be said that this spice is essential as long as it is braised cooking or stewed meat. It is precisely because of its unique fragrance that it is widely used.

5. Lilac: Lilac is also a very fragrant spice, and it is also a Chinese herbal medicine, and its fragrance is also relatively strong.

6. fennel: after sun-drying, fennel is not only a spice, but also a Chinese herbal medicine. In gourmet cooking, its seeds are generally used. It also has a strong fragrance, which will affect the taste of other ingredients.

7. Sauce: Sauce refers to sauces with strong color and strong taste, such as soy sauce, bean paste and sweet noodle sauce. This kind of sauce is usually used when braised pork or cooking meat dishes, which can not only color the meat, but also enhance the flavor and fragrance. However, it is very inappropriate to put it when stewing beef. Second, making beef bone soup

1. Preparing raw materials: beef leg bone, beef, onion, ginger, salt and white radish

2. Processing raw materials: smashing beef leg bone to quickly boil out nutrients; Wash the beef and cut it into small pieces. It is best to choose fat and thin beef with a little fat to make it more fragrant. Cut the onion into sections; Slice ginger.

3. Boil the water from the pan, put the beef bones, beef, onion and ginger in cold water, blanch for five minutes, remove the bones and meat, and clean them with warm water. Boil water in another pot, add the cleaned bones, beef and white radish slices, cook for half an hour on high fire, and then simmer for three hours on low heat. After boiling out, the soup is thick white and fragrant.

At this point, the beef bone soup is ready. It is very simple, and the original beef bone and beef are boiled. Because there is no seasoning in the soup, the color is the most original color, and it tastes like original beef.

conclusion: the above is the process of making beef bone soup, and the most taboo spices in beef bone soup. Although these spices are commonly used and universal, they should not be put in beef bone stew, because they can cover up the delicious taste of beef itself, which is actually gilding the lily.

hello! I'm Le Chu Yi Ma, and I'm glad to answer the question of what spices are the most taboo in beef bone soup.

Stewed beef bone soup is forbidden to put pepper and star anise. Because pepper and star anise have strong fragrance, putting pepper or star anise in beef stew will destroy the delicious taste of beef soup and increase the fishy smell of beef. Here I share a delicious and nutritious beef bone radish soup.

ingredients: 711g beef bone, 1 white radish, and appropriate amount of onion and ginger.

Practice: 1. Soak the bovine bones in clear water for 1 hour to soak out the impurities and bloody water in the bones, and then rinse them clean.

2. Peel, wash and cut white radish into large pieces.

3. put clear water in the pot, pour in beef bones, add some cooking wine, a little onion and ginger, boil over high fire, blanch for 3 minutes, remove and clean.

4. put a proper amount of water in the pot, pour in the beef bones, add the ginger slices with scallion, turn down the water and simmer for about 2 hours, then put the radish pieces into the pot for another half hour after 2 hours, and season with salt.

The soup thus stewed is fragrant, sweet and delicious. Very delicious.

hello! I am happy to answer this question.

"beef should avoid pepper and mutton should avoid star anise." As we all know, Zanthoxylum bungeanum and Illicium verum are two kinds of spices with heavy smell, and soup making is a slow stew process, so the flavor of Zanthoxylum bungeanum and Illicium verum will be fully released when cooking, and the heavy flavor of spices masks the delicacy of beef bone soup itself. To put it bluntly, this pot of soup has become "spice juice"! And the beef on the beef bones will taste very spicy because it absorbs the soup.

The contents of calcium, phosphorus and collagen in beef bones are relatively high, and the nutrition in beef bone soup is more easily absorbed by human body compared with other soups! Since it is soup, we should try our best to be original and cook the delicious taste of beef bones themselves. Instead of stewing beef bones with various spices, my suggestion here is: stewed beef bone soup! Practice of stewed beef bone soup

Cleaning: Wash the bought fresh beef bones with clear water, remove blood clots and soak them in clear water for more than 1 hours to remove blood and excess impurities, and the beef bone soup soaked in bleeding water will not smell fishy.

blanching: put the beef bones in a pot with cold water, and skim off the floating foam on the surface after boiling with high fire. Rinse the boiled beef bones with warm water.

Boiling: put the washed beef bones into a casserole, add onion, ginger and dried hawthorn, and add water to boil. Stew for at least 41 minutes. The longer you cook, the more milky the soup will be.

if you want to pursue the mellow taste of beef bone soup, you can stir-fry the beef bone before boiling it. I usually cook it directly, which can make the beef bone soup clearer and more fragrant.

There is a lot of blood stain in beef bones, and foam often appears after scalding in advance. Therefore, it is necessary to catch more foam in the cooking process to ensure the clarity of the soup. Finally, add a little salt to taste before cooking!

that's my personal opinion. I'm glad to answer your questions. If you have better opinions, please let me know!

It is definitely wrong to put vinegar in beef bone soup. Although it may block the fishy smell of meat, in fact, the bone soup stewed with vinegar looks particularly light, and it is not white at all, and its taste is not so delicious, because we all know that vinegar can also block the fishy smell of meat, so we must not add vinegar when stewing bone soup, if vinegar is added directly. I believe that when you see this, you should also know why you need to choose a seasoning when stewing bone soup. So such a seasoning is also the most taboo seasoning for bone soup. In our daily life, if it is a person stewing bone soup, someone will put this seasoning directly. In fact, this is the most incorrect method, so don't put vinegar as a seasoning next time stewing bone soup.

To stew beef bone soup, firstly, add enough water, and don't add it halfway. When you start stewing soup, don't put salt or monosodium glutamate, which will affect the umami taste of meat. Be sure to soak the beef bones in clear water for two hours, then soak all the blood out and stew in the pot. It is best not to use a pressure cooker. It is recommended to simmer slowly. Stewing bones in pressure cooker is very fast, but at extremely high temperature, the nutrition of bones will be lost and the soup will smell fishy.

In fact, in the cold winter, beef mutton soup is the first choice if you want to make soup. Stewing these two kinds of soup also has a knack, not to say that the more seasonings you put, the more delicious and delicious the soup will be. How can the stew be delicious and nutritious? In fact, you must not put two seasonings in these two soups, otherwise a pot of soup may be completely wasted. Next, I will tell you the seasonings that are taboo for making beef mutton soup. I hope it can also help everyone.

that's pepper and aniseed. These two seasonings can enhance the fragrance when cooking many dishes, especially when cooking. The dishes made with these two seasonings are also very delicious. However, adding these two seasonings to the stewed beef mutton soup will only have the opposite taste, and the soup will smell bad. Not only that, but also the meat of beef and mutton with these two seasonings