In some areas, the pig's spine is called the keel. This is the backbone of the pig. In order to beautify the menu, it is generally called keel. Pig bones, the backbone of pigs. That's the pig's spine, the long bone from beginning to end. It's the backbone of a pig, which is not pleasant to hear in Cantonese, so it's called keel. The bone of the best stew is the coccyx. Small rows or tubular bones are preferred. The most calcium supplement is beef bone soup.
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.
The specific method of bone soup is:
Weigh pig bones or cattle and sheep bones 1 kg. Mash it, add 5 kilograms of water, cook it with slow fire for 1-2 hours, so that the bone marrow liquid containing mucin, collagen and other beneficial components can be fully dissolved in the soup, then filter it slightly, remove bones and add vegetables, and it becomes a bone soup with delicious taste, rich nutrition and health care function. You can also use this bone soup to cook noodles, wonton and other soups. Cooking bone soup skillfully heats bones in cold water, which can prolong the coagulation time of protein and make fresh substances in bones fully penetrate into the soup. The soup cooked in this way is particularly delicious. Wash the pig bones first, then put them in cold water and boil them over high fire. Take it out after two minutes (be sure to wash all the foam in the water before taking it out) and put it in a casserole with boiling water, so that the bones will smell good. After the bones are put in, add ginger, cooking wine and a little vinegar (which can not only improve the umami taste of the bones, but also dissolve all the calcium in the bones) and simmer for 2-3 hours. Add salt, chicken essence and shallots when drinking, which is very fragrant.
It is recommended that the first soup be used for cooking, because it is oily, hehe:)
The second soup is the best.
If you add melon stew, it will be better to add some milk when you take the pot.
Clever stew of bone soup: chop the spine into appropriate segments, soak it in clear water for half an hour, and then wash away the blood. After draining water, put the bone into a boiling water pot to boil, remove blood foam, wash it with clear water and put it into the pot. Add enough cold water at a time, add appropriate amount of onion, ginger and cooking wine, and cook over high fire until 10-65438+. The bone soup stewed in this way has soft meat, white soup color and delicious taste.
According to personal experience, the bones must be scalded with boiling water for 5- 10 minutes before cooking, then washed with cold water to wash off the dirty foam on the bones, and boiled with enough cold water again. Put 2 slices of onion, ginger and garlic in the soup, as well as your favorite Chinese herbal medicines, such as Radix Adenophorae, Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis, Fructus Lycii and Fructus Jujubae, which can increase the amount of soup.
Then cover the pot and stew until the soup boils, and stew for about 1.5 hours. Finally, put salt instead of monosodium glutamate.
2. It is recommended to use mineral water to make soup, which will taste more beautiful.
3. Some medical experts say that vinegar can be properly added after water is boiled, and vinegar can dissolve phosphorus and calcium in bones into soup;
4. Cook pork bones with horseshoe and carrot, and simmer for two hours. This soup is just as sweet without monosodium glutamate.
5. If it is sheep bone, put some ginger, red dates, Adenophora adenophora and Polygonatum odoratum to suppress the taste.
I usually drink sheep bone soup. The specific method is as follows: 1: The big bones are boiled in cold water on the fire, and the Yun Qi foam after the water boils. 2. After soaking, put about ten peppers and onions in the soup, and cut into pieces. It is best to add carrots (because carrots are small ginseng with high nutritional value) to stew together. 3. Put enough salt in the water at one time. If it is stewed in a pressure cooker, you can enjoy delicious and nutritious bone soup in ten minutes. This is the most comfortable way for people who are weak. No matter what animal bones are, they should be boiled in cold water and 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 should add enough water at a time, and only add boiling water when it is not enough, which will definitely affect the quality. Don't put salt before cooking. After removing the floating foam, you can order vinegar, which is beneficial to the dissolution of calcium in the soup. How to drink after meals depends on your hobbies. There are no rules.
note:
1. The pressure cooker is actually similar to the electric pressure cooker, except that the electric pressure cooker came out in the last two years, and its use is the same as that of the pressure cooker, except that it uses electricity instead of gas. 2. Electric pressure cooker can cook porridge, but it can also stew things like bones, which is not repetitive. Because pressure cookers can also cook. 3. The electric pressure cooker is directly plugged in, and the use method is similar to that of the rice cooker, but the time should be selected according to the specific cooking content. Of course, direct plug-in does not need to be placed on induction cookers and liquefied gas. To be precise, it is not unnecessary, but not necessary. Just plug it in. In addition, there is another difference between the two, that is, when ordinary pressure cookers are used, they always make noise after being inflated, and many people dare not use them. Relatively speaking, the electric pressure cooker is quiet and feels safer. If it is only used for stewing soup, I suggest you buy special stewing soup such as teapot. It should taste better, but it will definitely last longer than pressure cookers and electric pressure cookers.
4, bone soup is black: the iron pot used (absolutely washed with detergent before stewing), this is one of the reasons; The second reason is that when you are stewing soup, yellow wine, aniseed and pepper have no influence. The key is the use of auxiliary materials. Some items should be black in the pot, for example; Did the lotus root tighten the meat once before stewing? As long as you do it, you should not be old.
500g fan bone, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, 50g yellow rice wine and 5kg clear water. 1. Wash the fan bones, straight bones, tail spines and broken bones, then put them in a boiling water pot and cook them on low heat 10 minute. 2. Take out the bones, put them in warm water and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones. 3. Then chop the straight bone, divide it into two parts, 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 it with high fire, skim the floating foam, and stew it with low fire for 3 hours to get the soup. 4. Generally, pig bone soup can be used continuously. It can be cooked at home for 9- 10 hour, and can be used for 2-3 times until the vermicelli bone is crisp, the bone color is gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily. It is hard to avoid cold in winter, and many people have the habit of drinking bone soup. They think that the longer they cook the soup, the more delicious it tastes and the more nutritious it is. In fact, this view is wrong 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 cooking for a long time will destroy the protein in bones. Therefore, the time for cooking bone soup should not be 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;
In addition, the stewing utensil recommended by experts is pressure cooker, because it won't take too long to cook soup in pressure cooker, and the nutrients such as vitamins in soup won't be lost too much, and the trace elements contained in bone marrow are also easily absorbed by people. Old people and children should not drink bone soup often. Because the meat left on the bones is high in fat, and the boiled soup is also high in fat, it is advisable for the elderly and children to drink less bone soup.
Pig bone soup is nutritious and delicious, mainly because protein (containing various amino acids) and fat in bones are dissolved in the soup. Make the boiled bone soup delicious and nutritious.
First of all, you should put the bone in a cold water pot, gradually raise the temperature and boil it, and then simmer it with slow fire, which will loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bone. Secondly, in the process of boiling bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, which will lead to the rapid solidification and denaturation of protein in the bone, shrink into a ball and no longer depolymerize, and the gap on the surface of the bone will also shrink, which will lead to the close combination of bone tissue and protein in bone marrow, and the fat will not be dissolved in large quantities, which will not only affect the nutritional components of the soup, but also affect the freshness and fragrance of the soup.
How to boil bone soup into milky white? Generally, sheep beef soup shops soak bones in water for 2-4 hours! Change water two or three times on the way! The reason is that the blood inside can bubble out! This will make the soup clear! There will be no floc impurities produced by blood in the soup! Of course, you can also blanch it with boiling water! But in that case! Can only eliminate blood impurities on the epidermis! And the umami flavor of the soup is also greatly reduced!
White soup is because he broke the bone! Moreover, protein and fat in bones and meat can't be completely dissolved in water when they are cooked with strong fire, so what we see is white mutton soup. If we leave it for two or three hours, we will find that it becomes clear again! If the color of the soup is not white, you can add some sheep brain or cow brain! Pay attention to use-fierce-fire-oh! ! ! ! !
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2013-04-1013: 36 enthusiastic users give the fastest answer.
Boiling bone soup is the hardest. The following is the recipe of boiled bone soup: 500g of fan bone, 0/000g of straight bone/kloc-,500g of tail spine, 500g of broken bone, 0/piece of shallot, 0/piece of ginger/kloc-,50g of wine and 5kg of clear water. Practice: 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 bones, divide them into two parts, put them in a pot (I use a casserole here because my wife says I won't consider eating meat stewed in a casserole), add onions and ginger, and then put them in cold water. Step 3: skim off the floating foam (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 perspective of nutrient acquisition, you can add vinegar 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.
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Report | 2013-04-1013: 46 Enthusiastic users
Barbecue the water first, put the bones in and burn them a little. At the same time, when the bones change color, there will be oozing blood and foam-like stolen goods in the pot. You can take out the bones and pour the water out of this pot. If the foam-like dirt is not too much, it can also surface directly. This step can remove a lot of dirt and then take out the bones, fry them in a little oil and cook them. It is quite easy to get white soup.