1, bone soup is nutritious and delicious, mainly because protein (which contains various amino acids) and fat in the bone are dissolved in the soup. To make the boiled bone soup delicious and nutritious, first put the bone in a cold water pot, gradually raise the temperature to boil, and then simmer with slow fire, which can loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bone. Secondly, when cooking bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, so that the protein in the bone will quickly solidify and denature, shrink into a ball and no longer depolymerize, and the gap on the surface of the meat will also shrink, resulting in tight bone tissue and difficulty in stewing. protein and fat in the bone marrow cannot be dissolved in large quantities, which will not only affect the nutritional components of the soup, but also affect the freshness of the soup.
2. My family's method is: first copy the bones in boiling water for a few minutes, and then rinse off the foam under the faucet. So that the fishy smell of meat can be removed more cleanly. Put it back in the casserole and add warm water, then bring it to a boil, then simmer for two hours, then add lotus seeds and medlar and cook for another 45 minutes, add salt and some sugar (or rock sugar) and cook for 15 minutes. If the bone oil is too big, I'll add radish stew instead. Radish can absorb oil, and radish is delicious. If you think the oil is still big, use a few steamed buns to suck up the top oil before drinking soup.
3. Before adding enough water to stew soup at one time, break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly without adding cold water in the middle.
4. Add some vinegar to the soup. After the water is boiled, vinegar can be added appropriately, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, so that the soup is not only more delicious, but also more conducive to human absorption.
5, the stew time should not be too long Many people have the habit of drinking bone soup. They think that the longer the soup is stewed, 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.
6. Don't put salt too early. Putting salt too early will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the delicious soup. It is recommended to put salt before cooking.
7. When cooking bone soup, wash the bone with warm water first, then put it in cold water and burn it slowly with low fire. After the water is boiled, add a little vinegar, which is easy to make the calcium juice in the bones fully precipitate. Don't forget that the salt must be put into the soup 10 minutes before eating, so as not to destroy the iodine in the salt. Remember to stew slowly.
It should be emphasized that it is very convenient to cook bone soup with a rice cooker, and you don't need to sit and watch it.
First, wash the bones;
2. Boil the bone with cold water and wash the blood foam;
3. Put the bones in a rice cooker, soak them in water, add five or six slices of ginger (must be added), heat them to boil for ten minutes, adjust them to the state of heat preservation, and keep them warm for two hours before cooking bone soup.
Fourth, when you need to eat, cook bone soup for 5 minutes with high fire, and add chopped green onion and salt.
Put some tomatoes, because its fruit acid can decompose calcium in bones and help absorption, and put some carrots to make it more business. I hope you like it.
Ingredients: 3-5, ingredients: 3-5 leaves and stems of pickled head vegetables, one of which is divided into two parts. Also, boil it in boiling water for a few minutes first, then put it in a pot, add water, not too much water, just submerge the bones a little. First, simmer for about 20 minutes, then simmer for about 30 minutes, and cut the leaves and stems of the first dish into small pieces. ......
How to make bone soup delicious and nutritious?
The best way to stew bone soup
There is an old saying in China: It is better to eat without meat than to eat without soup. Cantonese people are very particular about making soup. "Soup is the whole cultural heritage of Guangdong diet, and it is also the source of happiness in the daily life of men, women and children in Guangdong".
As a person who has worked hard for a day, he can drink a bowl of clear soup from his family when he gets home, and the fatigue of the day suddenly disappears without a trace. That sense of satisfaction and happiness can only be expressed in words.
It's autumn and the climate is dry. I cook a pot of soup for LG every day. He said it was very comfortable to eat, and it didn't get angry. The dishes cooked with soup were not greasy and delicious. They are kept warm in a casserole and won't be cold.
I just want to stew a big pot of soup with a stick bone, put it in the refrigerator and take it out for cooking when eating, instead of wasting time and energy by stewing soup every day.
I bought two big bonzi bones to make soup today. Bone soup is a good nutritious food, which can play an anti-aging role. The collagen contained in bone soup can just enhance the human body's ability to make blood cells, so drinking bone soup often can slow down bone aging.
Step 1: Boil a pot of water, put the bonzi bone in it, blanch for a few minutes, boil the blood in the bone, take the bone out, and pour out the water.
Step 2: Add cold water to the pressure cooker, add old ginger slices, blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.
PS: 1, stew the soup with cold water, and supplement enough cold water to some extent. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, making the soup more delicious.
2. Add a few drops of white vinegar when stewing bone soup, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt will make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.
3. Stew bone soup in a pressure cooker. I have my own opinion. In this way, there will be more oil, and the soup will be thicker, whiter and more delicious. Moreover, it is not easy to stew bone soup for too long, which will destroy the protein in the bone.
Step 3: stir evenly with a spoon clockwise, cover the lid and cook over high heat. After the pressure cooker is exhausted, boil it with high fire for three minutes, then simmer it with low fire for 30 minutes, and then open the lid when the pressure cooker is stuffy.
Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl to cook next time.
Step 5: put the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box, thaw it, cook it, and add vegetables to cook it. Just add some salt to the soup, it is delicious and nutritious, and the cooked food will not lose vitamins.
PS: You can add white radish, Chinese cabbage, lettuce, green bamboo shoots, lotus roots, mushrooms and other vegetables to the soup and cook it together. When eating, you can also make a taste dish according to your personal taste and dip it in it. This is very suitable for eating in winter, which makes you warm and comfortable.
How to make soup with big bones is the most nutritious?
Bone soup stew is the best nutrition and delicious (stewed in an electric cooker, which is fragrant and doesn't take up your time; If there is no electricity, you can use an ordinary casserole, otherwise you can use any pot. ) First, use the back of the knife to break off the washed big bone (bonzi bone) from the middle, and put it into a cold water pot (you can cook it with ordinary stainless steel pot first, so it can open faster). After the water is boiled, skim off the snow foam floating on the surface, pour the bone soup into the electric casserole, and add a small piece of ginger (pat it on the side with a knife), one or two. Those who like to eat soft and dregs can start stewing at noon and stew until you get off work in the afternoon. Stewed bone soup can be eaten directly, cooked with vegetables such as Rob, and can also be made into hot pot soup ... Note: the water in the pot should be added at one time, not halfway; Don't put salt when stewing, add it to the soup pot when eating (don't put monosodium glutamate, it will affect the original taste)
How to make bone soup more nutritious?
First of all, we should pay attention to three points: 1. Casserole is the first choice for making soup, followed by raw wok and stainless steel pot. 2. Choose ingredients to make soup. It is best to use pig leg bone in bone soup, followed by keel and pig head bone. 3. Master the heat of the soup. Cooking method: put enough water in the casserole and add bones at the same time. After the fire boils, turn to low heat and cook for 2 hours. If it's not so greasy, just remove the oil slick from the soup and season it. The soup cooked in this way is delicious and clear. If you want to cook the soup like milk, change it to medium heat after boiling for an hour, and then the soup will be milky white. It should be noted here that pig bones must be cooked in cold water, otherwise the soup will not be so delicious!
How to make bone soup delicious and nutritious?
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.
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 seasonings such as onion, ginger and wine should not be put too much, otherwise it will affect the freshness of the soup itself ...
How to stew big bone soup is white and nutritious?
It is best to make soup in cold water. Because there is always a little meat on the bone, if hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner and outer layers of protein cannot be fully dissolved into the soup.
Add enough cold water at a time and heat it slowly. In this way, protein can be fully dissolved in the soup, and the soup tastes delicious.
Don't add salt to the soup too early. Salt will quickly exhaust the water contained in meat, and accelerate the solidification of protein, which will affect the umami taste of soup. If you need to add soy sauce, soy sauce should not be added too early, and other ingredients such as onion, ginger and wine should not be put too much, otherwise it will affect the umami flavor of the soup itself.
Cover the pot and cook the soup.
If you want to make the soup clear and not turbid, you must use a small fire to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid.
What is the function of pig bone soup, and how to stew it to be nutritious? Is there an introduction?
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.
How to make big bone soup is the best and nutritious?
Wash the big bones, blanch them with hot water, take them out and pour out the water. Wash the pot, add enough hot water at a time (it is best not to add water in the middle), put a few slices of ginger, two star anises and a little pepper on the fire, and simmer for an hour. Add salt in ten minutes.
Bone soup stew is the most nutritious?
carrot