Adding a spoonful of vinegar when cooking bone soup can dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup. 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.
Question 2: What seasoning do you need to prepare for cooking big bone soup? The specific method is as follows:
1: blanch the big bones with cold water, and skim off the foam after blanching.
2. After foaming, put about ten peppers and shallots in the soup, and it is best to add some carrots (because carrots are small ginseng with high nutritional value) to stew together, and put salt when taking the pot.
It's best to put enough water at a time, and don't lift the lid half. If it is stewed in a pressure cooker, you can enjoy delicious and nutritious bone soup in ten minutes. This is the most pleasant way for the weak.
No matter what animal bones are, they should be boiled in cold water and the bones should be broken. If the fire is too hot, it will foam. Add spices, some cooking wine, and a little vinegar. If you like clear soup, simmer for about two hours (without covering). If you want to drink thick soup (that is, milk soup), cook it for half an hour on high fire (covered), and then cook it for about an hour on low fire (don't dry the pot without covering). You have to add enough water at a time, and then add boiling water if you can't finish it, which will definitely affect the quality. Don't put salt before cooking, and vinegar can be added after removing floating foam, which is beneficial to the dissolution of calcium in bone in soup. How to drink after meals depends on your hobbies. There are no rules. The most calcium supplement is beef bone soup.
Question 3: What seasoning do you put in the bone soup? Bones. Look at this bone.
Seasoning depends on personal preference, whether you like spicy food or not.
Ordinary pig bone soup, simple and ordinary method, enlarge the ingredients, ginger and salt will do, and add yam, which is quite good.
Of course, it depends on personal taste. Different foods, some different foods will have allergic reactions to different people.
Question 4: How to make big bone soup? What seasoning to add and how to do it? Not those majors, but I often cook big bone soup!
In fact, the secret is simple: 1. Before boiling, add water to boil, then scoop up and pour out the water, commonly known as flying water, to remove blood.
2. Add cold water, a few slices of ginger and a few drops of vinegar (to better dissolve the nutrients inside) and start stewing.
3. Decide the length of time according to personal preference, at least one hour or more.
Give salt after stewing, because if you give it early, the nutrition will be blocked and difficult to dissolve.
5. It's best to stew slowly in a casserole, which tastes better!
Question 5: What seasoning should I put in the pork bone soup to make it fragrant? Practice: Wash the bones and put them in the pot. After boiling, pour off the first water, add water, take salt and add a little ginger to continue cooking. Stew in casserole for more than two hours, or stew in pressure cooker for one hour. Just put a little chopped green onion and monosodium glutamate when you take it out.
Operate it yourself.
Question 6: What seasoning is better for stewed pork bone soup? How to operate? Preparation method of pig bone soup ≯ Materials: straight bone 1 000g, onion knot 1 small strip, ginger1small piece, 50g of wine and 5kg of clear water. Step 1: put the bones in warm water and clean them one by one with a rag, especially the blood foam and impurities at the joints of the bones. Step 2: put the bones in a pressure cooker, add onions and ginger, and then add cold water, preferably once. Step 3: Boil them with high fire, skim off the floating foam, turn to low heat, slowly heat and stew, and then pour in the right amount of wine (depending on the amount of alcohol). Step 4: From the point of view of nutrition acquisition, you can add vinegar to the water after boiling, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup. Step 5: stew for 2- 3 hours before serving soup, that is, complete soup! Generally, pig bone soup can be used continuously, boiled at home for about 1-3 hours, and can be used twice until the bones are crisp, the color of the bones turns gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily. Many people think that the longer the soup is cooked, the more delicious it tastes and the more nutritious it is.
Question 7: What seasoning should I put in the bone soup? Break the big bones, blanch them in cold water, bring them to a boil, and skim off the floating foam after the water boils. 2. After skimming the foam, put the chopped green onion and ginger slices into the soup. It is best to put some carrots (because carrots are small ginseng with high nutritional value) and stew them together. If you don't like carrots, you can put chopped corn and put salt in the pot. 3: It is best to put enough water at a time, and don't lift the lid half. If it is stewed in a pressure cooker, you can enjoy delicious and nutritious bone soup in ten minutes. Korean bone soup?
Composition:
Ingredients: 400g of ribs, 400g of Chinese cabbage, 2 green onions and 2 peppers.
Seasoning: 3 tbsps of minced garlic, 3 tbsps of soy sauce, refined salt, Jiang Mo, pepper, sesame oil and Chili oil.
? Exercise:
1. Cut the green onions into 6 cm long and shred the peppers.
2. Put the ribs into the green onions, add cold water to cook them, and then take them out.
3. Put the lightly scalded cabbage into the sauce and a small amount of refined salt, and put it into the pot.
4. Add chopped pepper and ginger, and finally add Chili oil and pepper.
Many people have the habit of drinking bone soup. They think that the longer they cook the soup, the more delicious it tastes and the more nutritious it is. In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in bones. Therefore, bone soup should not be boiled for too long. The method recommended by nutrition experts is: before stewing soup, break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly. After the water is boiled, add some vinegar, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.
Question 8: How to cook big bone soup? What seasoning do you put in it? Put the bone in clear water, then add the onion and ginger, boil and float on the foam. When the bone is almost ready, add salt, yam, carrot and corn, stew them together, and it will be fine when cooked.
Question 9: What seasoning to put in bone soup depends on what the main ingredient is. If it is a pig spine bone or a tube bone, the taste of the bone is the main component. Put a few pieces of ginger and add some salt. If it is pig bone, donkey bone or cow bone, it is more pungent. Besides ginger and salt, you need to add some Amomum tsaoko, star anise or fennel. Southerners like to add some traditional Chinese medicines to increase their medicinal value, such as Qingbuliang, Angelica sinensis, Hu Aishan soup and dried vegetable soup.
I hope my answer can help you, thank you for your adoption!
Question 10: What seasoning can be used instead of bone soup? Adding a spoonful of vinegar to bone soup can dissolve phosphorus and calcium in bone and preserve vitamins in 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.
Soup becomes clear: if you want to drink soup ... >>