Steps:
1 Break a number of big bones into pieces, put them into a casserole, fill them with water, add onion, ginger, garlic cloves, and if you like, add pepper, pepper, fennel, star anise, medlar, angelica, etc. I like light and original soup, so I put a handful of peanuts in it.
When the fire boils and the fire simmers slowly, it must be stewed until the flesh and blood are easy to separate. If there is not enough water in the meantime, you can continue to lick the water.
After stewing, you can eat seasoning now, scoop a bowl, add salt, chicken essence, or chives or coriander, and you can also fish bones while eating.
As the saying goes, "the essence of bone is soup." According to the analysis, the bones of animals contain a variety of substances with nutritional, nourishing and health-care functions, which have the health-care functions of supplementing bone marrow, enriching blood, delaying aging and prolonging life. ?
Comparing the nutritional components of pig bones and fresh pork, you will find that the contents of protein, iron, calcium and phosphorus are much higher than those of fresh pork. For example, protein is 120% higher than eggs, 100% higher than pork, 6 1% higher than beef and 23% higher than milk powder. The iron content is more than 9 times that of milk powder, 8.5 times that of beef, 2.5 times that of pork and 1 times that of eggs.
The content of calcium and phosphorus is much higher than other foods. What is particularly valuable is that the nutrients of bone soup are more easily digested and absorbed by the human body than plant foods. ?
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.