2. Before cooking big bone soup, the big bone should be soaked in water to wash away the floating foam in the blood. If the froth in the soup is not completely removed, the final soup color will be affected. This step is usually used to cook cook the meat. It should be emphasized that it is cooked with cold water and ingredients, not hot water.
It's best to fry the meat with hot oil in advance. Generally, stir-fry the onion and ginger, add the ribs and stir-fry, and then cook the wine. This smell really makes my mouth water. Actually, like boiled fish soup, milky white soup is a perfect combination of water and oil.
4. 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.
5. It is 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.
6. 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.
7. In the process of cooking soup, we should pay attention to skimming the floating powder and oil on the noodle soup, otherwise the soup will be ugly in the end.
8. If you want the soup to be 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.