The method of adding menu: materials that strengthen muscles and bones.
Beef ribs, beef brisket, white radish, yam
working methods
1. Wash beef ribs and brisket, cut the brisket into pieces, and spray in a boiling pot.
2. Stir-fry beef ribs and brisket in oil, add soy sauce, pepper noodles, oyster sauce and sugar.
3. Into the Adi pot, add white radish, yam and soup.
4. Add onion, ginger and salt, and select the tendon file.
5. Add chopped green onion and coriander to taste after opening the lid.
skill
It's too difficult to cut the brisket. My hands are blistered and I haven't cut it properly. Later, I simply cut it with scissors, which was much better than cutting it with a knife. It seems that beef ribs are hard to buy. Generally, beef sellers don't leave beef ribs. If you want to eat them, you must say hello in advance so as to leave them specially.
Method of adding menu: Hu Aishan corn carrot bone soup material.
A pig bone (about 800- 1000g), cut into small pieces, half a fresh yam, one corn and one carrot, peeled and cut into large pieces, one ginger and a little salt and pepper.
working methods
1。 Wash the pig bones, put them in a large pot of cold water for five minutes, and then rinse them carefully with cold water.
2。 Boil pork bones and ginger in a large pot of soup with eight bowls of cold water, and then turn to low heat to make the water boil instead of boiling. Be sure to put enough water at a time, without adding water in the middle.
3。 After one hour, add corn and carrots, continue to cook for one hour, add yam for another hour, put salt and turn off the heat. Simmer for a long time, the bones will be crisp and the meat will be rotten, and the soup will be more delicious.
4。 Put the soup in the refrigerator after cooling, remove the greasy or filtered impurities on it the next day, and eat it after heating. This step can make the soup fresher and healthier. You can save the trouble.
Method of adding menu: pork bone soup material
Materials: fan bone 500g, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, wine 50g, and water 5kg.
working methods
Step 1: put the bones in warm water and wash them with rags one by one, especially the blood foam and impurities at the joints of the bones.
Step 2: Chop the straight bone, divide it into two pieces, put it in a pot (I use a casserole here, because my wife says I won't consider eating meat stewed in a casserole), add onion and ginger, and then add cold water, preferably at one time.
Step 3: Bring the fire to a boil, skim off the floating foam (depending on the meat quality, it may take 1-2 times), and turn to low heat for slow stew.
Step 3: skim off the froth (it may take 1-2 times according to the meat quality), then simmer on low heat, and then pour in the right amount of wine (according to the alcohol content ... hey, just kidding) for about 50 k.
Step 4: From the point of view of nutrition acquisition, vinegar can be added 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! How's it going? Generally, pig bone soup can be used continuously. Cook at home for about 1-3 hours, which can be used twice until the vermicelli is crisp, the bone color is gray, the soup is delicious and the fat nutrition is exhausted. Color: The soup is clear and oily.