When stewing bone soup, it is best to use cold water. Because there is always a little meat on the general meat bones, if hot water or boiling water is poured into the pot at the beginning, and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the protein in the inner layer cannot be fully absorbed. To dissolve into the soup, only by adding enough cold water at a time and heating it slowly can the protein be fully dissolved into the soup and the soup will taste more delicious.

In addition, add a little vinegar after the water is boiled to dissolve the phosphorus and calcium in the bones into the soup, so that the stewed soup is delicious and easy for gastrointestinal absorption. At the same time, do not add salt too early when stewing the soup. Because salt can cause the water contained in the meat to escape quickly, it will accelerate the coagulation of protein and affect the delicious taste of the soup.

Wash the raw materials first, add enough cold water at a time into the pot, boil over high heat, then switch to low heat, continue for 20 minutes, skim, add ginger and cooking wine Wait for the seasoning, wait until the water boils again, and keep boiling over medium heat for 3 to 4 hours to dissolve more of the protein in the raw materials. The thick soup will be milky white. If it solidifies after cooling, it can be regarded as a finished soup. . But how can we make the soup delicious? There are also techniques to talk about here, namely three pots, four stews and five stews.

Three pots and four stews: Pot means cooking food over a slow fire and simmering it slowly. Stewing can effectively dissolve the nutrients of food in the soup, making it easy for the human body to digest and absorb. Although making soup is called a laborious task in the kitchen, it is not because it is tedious to cook, but because it requires a long cooking time and is somewhat labor-intensive. In fact, making soup is very easy, as long as the ingredients are properly prepared, three pots and four stews (chefs say: boiling usually takes two to three hours, stewing takes four hours), and slowly simmering over the fire . The fire should not be too high. The heat should be based on the boiling point of the soup. After boiling the pot, simmer over low heat until the soup can boil.

Long time is one aspect, but you should also pay attention to the following five taboos:

First, avoid adding cold water midway, because the meat being heated shrinks when it is cold, and the protein is not easy to dissolve. It loses its original flavor.

Second, avoid adding salt early, because adding salt early can coagulate the protein in the meat and make it difficult to dissolve, thus making the soup dark, insufficiently concentrated, and unsightly in appearance.

Third, avoid adding too much seasonings such as onions, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself.

Don’t add too much soy sauce too early to prevent the soup from becoming sour and darkening in color.

Five avoidances: Let the soup boil vigorously to prevent the intense movement of protein molecules in the meat from making the soup turbid.

After mastering the above skills, you can show off your skills in front of friends and family.

Recipes

1 Healthy Bone Soup Recipe

Materials:

Fresh coel bone, ginger, peach root, coel bone wash Clean it, scald it in boiling water, and then wash away the blood.

Slice the ginger (three or five pieces are enough), clean the seven-finger peach roots, and tie them with clean thin threads.

Method:

1. Put the above prepared materials into the same pot and add water (put more water and add enough at one time).

2. Bring to a boil over high heat, then turn to low heat and simmer for about 2 hours. Add a little salt to taste, then simmer for about 10 minutes and turn off the heat.

2 Winter Melon and Pork Ribs Soup

Ingredients: half a catty of pork ribs, 1 catty of winter melon, salt and coriander.

Preparation method:

1. Cut the winter melon into inch-sized pieces.

2. Blanch the pork ribs to remove the blood.

3. Boil the ribs with water until they are cooked, add winter melon and salt, cook until cooked, and sprinkle with coriander.

Features: This soup has a light taste and is good for clearing away heat.

3 Lotus root and pork ribs soup

Ingredients: 500 grams each of pork ribs and lotus root, 1 piece of ginger

Seasoning: a small amount of salt and rice wine

Preparation method: 1. First flatten the lotus root with a knife to loosen the lotus root meat, then cut it with a hob, then marinate it with salt and set aside;

2. Wash and chop the spareribs into sections Put it directly into the pot and add cold water to boil. Use a spoon to skim off the blood bubbles. Add a piece of beaten ginger. When the pot is boiling, add the lotus root and stew together until cooked.

3. Adjust the saltiness according to your own taste. The stewed lotus root soup will have the sweet fragrance of lotus root.

4 Bitter melon and pork ribs soup

500 grams of bitter melon, 400 grams of pork ribs, appropriate amount of green onions, ginger slices, Shaoxing wine, salt and MSG.

1. Remove the stems and flesh of the bitter melon and cut into pieces; wash the ribs and cut into small pieces.

2. Add an appropriate amount of water to the pot, bring to a boil, add the ribs and cook to remove the blood foam, remove and wash.

3. Heat the pot, add the pork ribs and water, bring to a boil over high heat, skim off the foam, add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the pork ribs are cooked. Add bitter melon and cook for about 10 minutes, then add salt and MSG to taste.

Microwave oven method: Add pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices, and Shaoxing wine, then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium-low heat for 10 minutes.

Add bitter melon after the ribs are cooked, otherwise the melon will break easily. Use chicken powder instead of MSG to taste better. This soup has heat-relieving and antipyretic effects and is easy to make in the microwave. It is a great summer treat. .