The big bone is stewed in a casserole, which is fragrant, but it needs to be stewed for an hour with corn, carrots, cooking wine and other ingredients, and it can also soften the meat of the big bone. For the method of making big bones stewed in casserole, I suggest you study hard. Usually, you can stew soup to supplement the calcium and protein needed by the body and promote bone development.

The practice of casserole bone soup 1

Ingredients: pork bone 400g, corn100g, carrot100g, chestnut100g, salt 4g, a little onion, ginger 7g, cooking wine1000ml and water1000ml.

Exercise:

1. Clean the keel, add cold water to the casserole, add ginger slices and cooking wine.

2. Boil the fire and skim off the oil.

3. Add corn segments and stew slowly. After one hour, add chestnuts and stew together.

4. Continue to simmer 15 minutes, then add carrots and stew together.

5. Cook for 15 minutes, then turn off the fire, season with salt and sprinkle with chopped green onion, which is very delicious.

Practice of casserole bone soup II

Ingredients: 400g of big bones, 200g of Pleurotus eryngii, 30g of mushrooms, corn 1, aniseed, salt, ginger and cooking wine.

Exercise:

1. Chop the big bones when you buy them, wash them and soak them in cold water for a while.

2. Blanch the water with boiling water and put some cooking wine in the water.

3. Take it out and use it.

4. All other raw materials are cleaned and ready for treatment.

5. Add water to the casserole and add the big bones.

6. Add ginger and corn.

7. Put the soaked mushrooms in.

8. Appropriate amount of cooking wine.

9. The amount of large ingredients is appropriate, and there are not many bones. Don't put too much, it will cover up the original taste.

10. Ignition, medium fire.

1 1.

12. Add sliced Pleurotus eryngii after half an hour.

13. Boil and simmer.

14. Add some salt to taste after one hour.

15. Simmer slowly, and drink if you want. Some people can cook soup for a long time, depending on whether their personal time allows.

The practice of casserole bone soup 3

Ingredients: 350g ribs, half a cabbage.

Exercise:

1. Wash the ribs, blanch them in boiling water for one or two minutes, and then remove the blood residue.

2. Cut the cabbage into large pieces for later use; Cut tofu into matchbox-sized pieces; Soak the vermicelli in cold water until it becomes soft.

3. Put the ribs in the casserole, add enough water (about 1 kg) to the ribs, and after boiling over medium heat, keep boiling for another 20 minutes, so that the soup will be milky white. After the soup turns white, turn to low heat and simmer for about 45~60 minutes.

4. Season with salt, pour in tofu and continue to stew for about 15 minutes.

5. Put the cabbage and vermicelli into the pot and stew for about 5-8 minutes, then turn off the heat.