First, the practice of bone soup:

Materials: 2 bonzi bones, 20g ginger, 0g garlic10g, 2 shallots and Lycium barbarum.

Exercise:

1. Generally, where you buy bones, you can ask the store to saw or chop them into pieces for you, so you don't have to knock them at home.

2. First water the pig bones: first boil a pot of boiling water, put the bones in the boiling water for about 10 minutes, (seeing the bones means that the rest of the meat is cooked or there is no blood), and take it out. Wash off the blood residue indicated by the bone with cold water, but be careful not to wash off the bone marrow inside the bone.

3. Re-boil a large pot of boiling water. After the water is boiled, add the chopped ginger, garlic and onion, cook for a few minutes, and then put the bones in.

4. After the bones are put in, boil, cover the pot (a small gap can be left), and then cook for 2-3 hours on medium heat.

Second, how to boil bone soup to white?

1, soup, the chef said to hang soup. Generally, a soup that can be boiled for three hours is a good soup. Cooking soup pays attention to small fire and slow attack, and the soup comes out naturally clear. The soup coming out of the fire is turbid.

To cook a pot of soup, first put the raw materials (chicken or pork bones) in water to boil (soak in water), then remove the blood, then add cold water, add onion and ginger slices, and never put garlic. The ratio of water to raw materials is 3: 1. After boiling for 40 minutes, add cooking wine, and then turn to low heat. After cooking for 3 hours, turn off the heat and season. Cook noodles with this soup, add a little pepper and vegetables, and put a few drops of sesame oil out of the pot (you don't have to put it if you don't like it). It is very fragrant and has a light taste.

If you want to boil the soup white, you must keep the temperature in the pot. Avoid always looking at the lid and let the heat dissipate. Don't worry about the boiling water in the pot, keep adding water. You really want to add. In addition, add boiled water, not cold water directly. If you think the fire is too strong, you'd rather switch to medium fire than keep adding water. When making soup, don't forget to do something else. You don't need to add salt to the soup. You should add some salt to your soup. We usually don't add water to the soup. When the soup was finished, the original pot of water turned into a half pot of milky thick soup. At this time, turn off the fire and clean up the oil slick on the noodle soup first.

3. This thick soup can be eaten directly, or diluted with boiling water 10 minute (best when there are many people), or cooled and frozen for later use. The above Lycium barbarum pig bone soup is made by adding boiled water and Lycium barbarum into thick soup and boiling it together for 15 minutes. If you want to add other Chinese herbal medicines to make nourishing soup, add them according to the time required for boiling.

4, the bones should be oiled, the fire should be big, and the soup should be kept boiling, so that it can be emulsified better.

5. Cooked bones, the soup is finished, and the bones are kept for cooking. The soup is white, but its fragrance is very weak. It is recommended to cook it twice and mix the soup together.

6. White is a combination of water and oil, so first, you should refuel more; Second, it is best to break the molecular chain of oil with boiling water, fry the bones with oil, remove blood, add warm water, turn to medium heat (defoaming) for about half an hour, turn off the fire and let the soup stand still. Usually it is done at noon, and then it will be fired for about two hours in the evening.

7. To boil bone soup, you should use bone and fan bone. The bones should be disconnected from each other. First, fly the bones away from the smell of pigs. When the water boils, put the bones in. Turn the fire for 20 minutes, and then simmer for 23 hours. After the onion and garlic are finished, just put a piece of ginger in the soup. You can put white radish and medlar together, but don't mix them with carrots. When the soup is cooked, add a little vinegar and cease fire when the flowers bloom.

8. Cook the bones with cold water first, then boil the blood water, then cook the bone soup normally, and add some vinegar and cooking wine (in small amount, vinegar can decompose the calcium in the bones into the soup, and the wine and vinegar are put together to produce esters, which makes the soup fragrant and fragrant). It is best to use a casserole, so that the soup will be milky white. Moreover, the casserole keeps warm and bones heal more easily.

Boiling method of bone soup

Big bone soup Big bone soup generally refers to pig bone soup, which is a soup made of big bones and old hens after a long time. It is rich and fresh. There are two specific manufacturing methods: 1. Traditional way: chicken, duck, pig's feet, pig's elbow, pig's belly and other raw materials that are easy to make the soup white are used as the soup material. When stewing soup, water should cover the ingredients inside. Boil the water first, then boil it in cold water, skim off the foam, add the onion ginger wine, and slowly bring to a boil until the soup is thick and milky white. 2. Convenient way: There is a concentrated bone soup called Milk Soup Emperor on the market. I went to a restaurant to eat hot pot, asked for a sample and made it myself. The effect is not bad, but the operation is much simpler and more convenient. Can be mixed in a certain proportion. I suggest that friends who do catering can give it a try and search for companies like Milk Soup King directly on the Internet. Making method of soybean bone soup: material selection: main ingredient: pork spine 1000g, soybean 250g seasoning: onion 10g, salt 5g. Processing steps of soybean bone soup: step 1. Soak soybeans in clear water for about 1 hour, take them out and drain; Wash the onion and cut it into chopped green onion. Step two. After scalding the pig bones with hot water, rinse off the floating foam. Step three. Put 6 cups of water in the pot to boil, add the pig bones to boil the soup, and take out the pig bones about an hour later. Step four. Add soybeans and cook until cooked and soft. Finally, season with salt and sprinkle with chopped green onion. Indications: nourishing liver and kidney, nourishing yin and clearing away fire, fatigue, weakness of waist and knees, dizziness and tinnitus, and quenching thirst due to internal heat. It is the first choice for people of all ages, especially the elderly.

How to make big bone soup delicious?

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 onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself.

Tang Bianqing: If you want ... >>

How to make big bone soup

The specific approach is as follows:

1: blanch the big bones in 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.

How to cook bone soup to turn white?

How does Bonzi Bone Soup boil white?

working methods

Generally, when buying bones, let the store help you break the bones and knock yourself home with the opposite side of the kitchen knife.

First, the pig bones should be soaked in water once: first boil a pot of boiling water, put the bones in boiling water for about 10 minutes, (seeing the bones means that the rest of the meat is cooked, or there is no blood), and then fish it out. Wash off the blood residue indicated by the bone with cold water, but be careful not to wash off the bone marrow inside the bone.

Boil a large pot of boiling water again. When the water boils, add chopped ginger, garlic and onion, cook for a few minutes, and then add the bones.

After the bones are put in, boil, cover the pot (a small gap can be left), and then cook for 2-3 hours on medium heat.

If you want to boil white, keep the pot hot. Avoid always looking at the lid and let the heat dissipate.

Don't worry about the boiling water in the pot, keep adding water. You really want to add. In addition, add boiled water, not cold water directly. If you think the fire is too strong, you'd rather switch to medium fire than keep adding water.

When making soup, don't forget to do something else.

You don't need to add salt to the soup. You should add some salt to your soup.

We usually don't add water to the soup. When the soup was finished, the original pot of water turned into a half pot of milky thick soup. At this time, turn off the fire and clean up the oil slick on the noodle soup first.

Cook it with high fire first, and then with low fire, about two hours.

How did Big Bones make soup?

Method for preparing raw materials of bone soup:

500g of fan bone, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, 50g of wine and 5kg of clear water.

Exercise:

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 the pot, add the minced onion and ginger, and then add cold water, preferably once.

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 4: Skim the floating foam (65438+ 0-2 times according to the meat quality), then turn to low heat for stewing, and then pour in the right amount of wine to cook for about 50K.

Step 5: 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 6: stew for 2-3 hours and then take out the soup, that is, complete the 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.

When we make big bone soup, we'd better buy the bones of the hind legs and cut both ends of the bones into two pieces to prevent the bone marrow from flowing out. Add the washed barrel bones into cold water, boil with strong fire, skim off the floating foam, add Tsaoko, star anise, mashed ginger and onion, stew for 2 hours on low heat, add a little white vinegar and continue to stew until the soup turns white, and then add salt and pepper to taste.

How to make bone soup? 20 points

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.

How to make big bone soup? What seasoning do you put in it?

Wash the bones, then put them in a boiling pot and cook them on low heat 10 minutes. After taking it out, put it in warm water and wash it one by one with a rag, especially the blood foam and impurities at the joints of bones. If it is straight bone, it is necessary to split the straight bone in two, drain the bone marrow, put it into a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil the skeleton with high fire, then skim off the floating foam and simmer for 3 hours, and the soup will be ready.

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.

How to supplement calcium in bone soup

The most important thing is the temperature and time of glug.

As long as you master two things, cooked bone marrow will flow out of the bones.

The method is as follows

Cut the big bone into smaller pieces, clean it, add a little ginger and a proper amount of water. After boiling, add some carrots 1, horseshoe 4 and corn 1-2. After boiling, simmer with 1 low heat for half an hour or two. (It is best to use a casserole. )

A little vinegar in the soup helps to boil the calcium in the bones into the soup.