Kitchen Tips for Bone Soup ZT Choose fresh mixed bones, what parts can be but to ensure that there is at least one bone (smashed) soaked in water for half a day (change the water a few times), the pot of cool water did not exceed the bones on the line, put some wine to boil the pot, next to the pot of hot water for spare time, and another pot on the fire to boil, put onions, ginger, peppercorns, dashi, cooking wine to cook for a while, half of the woodchucks with hot water to wash, put the pot, the cooked bones put hot water to wash away blood froth put the pot and chicken to cook with the same. Wash half of the chicken with hot water and put it into the pot, put the boiled bones into the hot water to wash off the blood foam and put it into the pot to cook with the chicken.　Bones: use a stick bone plus two fan bones Ingredients: two corn, two to three carrots, ginger, 4 slices Practice: use a pot of boiling water to cook the bones for a few minutes, fish up and spare in the soup pot into the seven full of water, and then the ingredients and bones, together with the soup pot in the pot to cook for 2-3 hours, put the right amount of salt before you drink it on the OK. This is the most common Cantonese soup, try it! But you don't know what you're using your bone broth for, there's a special kind of bone broth. The main ingredients: 3-5 bones, ingredients are: pickled head lettuce leaves and stems with 3-5 bones, one divided into two sections, also first scalded with boiling water for a few minutes, and then put in a pot, add water, water, water does not have to be too much, the bones drowned a little bit enough, first with a large fire, burn about 20 hours, and then change to a small fire to simmer for 30 minutes or so, the head lettuce leaves and stems and other cut into small particles, put into the soup, and simmer for another 15 minutes, and then add a little salt and pepper, this kind of soup, the flavor is very special, under the meal really good.　Bone broth is nutritious and flavorful, mainly due to the proteins (which contain a variety of amino acids) and fats in the bones dissolved into the soup. To make the simmering bone broth flavorful, nutritious, first of all, the bones should be placed in a pot of cold water, gradually warming up to boil, and then, switch to simmering, which can make the bone tissue loosening, bone in the proteins, fats gradually depolymerized and dissolved. Secondly, in the process of simmering bone broth, do not add cold water to the pot in the middle, otherwise, the sudden drop in soup temperature, will make the bone in the protein quickly solidified and denatured, contraction into a ball and no longer depolymerization, meat and bone surface gaps will be contracted as a result, resulting in meat and bone tissue is not easy to tightly stewed crispy bone marrow proteins, fats can not be a large number of dissolved, which not only affects the soup's nutrient content, and also affects the taste of soup The company's website is a great source of information about the company's products and services, and the company's website.

My family's method is: first the bones in boiling water for a few minutes, and then the top of the foam in the faucet rinse off. This removes the meaty flavor much more cleanly. And then put back to the casserole with warm water, then fire rice boil, and then turn small simmer two hours, add lotus seeds, Panicum berries and then simmer for 45 minutes, add salt, add some sugar (or rock sugar) and then simmer for fifteen minutes. If the bone oil is big, I will add radish stew. Radish can absorb the oil, and radish is also very delicious. If you feel the oil is still big, use a few slices of steamed bread to absorb the layer of oil on top before drinking the soup.

Pure bone broth with a pig's big bone stick (chicken bones can also be), first with a hammer to crack the big bone, open water blanch, can be removed from the bloody flavor, from the new pot, into the cool water, and then put the big bone into the pot of cool water in order to no more than the big bone some of the best, after the pot skimmed the froth add some onion, ginger, jujube, dog goji flavored with blood, first do not add salt, salt will affect the calcium of the bone in the soup dissolved, open the pot to change the Small fire slowly simmering for more than an hour is good. Then add some salt according to personal preference parsley foam and so on.