1, big bone stew method
First, big bone radish soup
Ingredients: tube bone, radish, onion, ginger, wild pepper, salt.
Practice:
1, cut the bone, soak it in clear water for 30 minutes, and then rinse off the blood.
2. Put the bones into the pot. Add cold water to the pot, and cook for 3 minutes after the water is boiled. After taking out, rinse the blood foam with cold water.
4. Prepare seasonings: knot onions, smash ginger, and 2 wild peppers.
5. Put the big bones into the saucepan, add cold water to the bones, and add the prepared seasoning.
6. Boil over high fire and simmer over low fire 1 hour.
7. Add radish peeled and cut into hob blocks and cook for 20 minutes. Add salt before taking out the pot.
Second, bean sprouts bone soup
Ingredients: pork bones, soybean sprouts, carrots, ginger slices, dried scallops, chopped green onion, salt and pepper.
Practice:
1, wash pig bones; Remove the roots of soybean sprouts and wash them; Cut carrots into pieces for later use; Remove the black part of the whole shell and soak the sand.
2. Boil the bleeding water with boiling water, and wash the blood foam after taking it.
3. Take a soup pot and put a proper amount of water, add pork bones, ginger slices and whole shellfish first.
4. When the soup is thick and white, add carrots and simmer for about 30 minutes, then add soybeans.
5. Cook all the ingredients again 10- 15 minutes or so, and season with salt.
Third, melon and barley bone soup
Ingredients: bone, wax gourd, water, coix seed, salt, medlar, white vinegar, pepper.
Practice:
1, prepare the required ingredients, and soak the coix seed for several hours in advance.
2. Boil the bones in boiling water to remove blood, remove, wash and drain.
3. Put the bone and the coix seed into the pot, inject a proper amount of water, boil over low heat for one hour, and add a few drops of vinegar and a proper amount of pepper after boiling.
4. During the soup cooking, peel the melon and cut it into pieces for later use.
5. After one hour, pour in the wax gourd and cook it on medium heat 15 minutes.
6, turn off the fire, add a little medlar and the right amount of salt and mix well.
Fourth, yam bone soup
Materials: pig tube bone 1 root, Chinese yam 1 root, auricularia auricula 10 flower, onion knot 1 piece, 3 pieces of ginger, cooking wine 1 tablespoon, several drops of vinegar and appropriate amount of salt.
Practice:
1, wash the tube bone and chop it into pieces.
2, tube bone with cold water into the pot, after boiling, continue to cook for a minute or two, force out the blood, and wash it with warm water.
3. When the tube bones are soaked in water, you can peel the yam and cut it into hob pieces, raise it with clear water to prevent discoloration, prepare an onion knot, wash the fungus after soaking, and pat the ginger flat.
4. Put the washed tube bones into the soup pot, add enough water and add ginger pieces.
5. After the fire boils, add a spoonful of cooking wine and onion knots, add a little vinegar, cover, and simmer for one and a half hours. Auricularia can be added at this time or after cooking for one hour.
2. What nutrition does big bone have?
Besides protein, fat and vitamins, pig bones also contain a lot of calcium phosphate, collagen and bone mucin. Pig bones are warm, sweet and salty, and enter the spleen and stomach meridians, which has the effects of nourishing spleen, moistening the stomach, promoting body fluid production, enriching the body, moistening the skin, invigorating the middle energizer, nourishing blood and strengthening bones. Children often drink bone soup, which can replenish collagen and other substances necessary for human body in time, enhance the hematopoietic function of bone marrow, and contribute to the growth and development of bones. Adults can delay aging by drinking it. (Reference website: Tiantian Nutrition Network)
3. Method of selecting ribs
1, look at the appearance of ribs. Fresh ribs are bright red in appearance, preferably pink, not too red or too white.
2. Smell the ribs. If the smell is fresh pork, and slightly fishy. Once there is other peculiar smell or bad smell, don't buy it, it is easy to be a bad ribs.
3. Press the ribs. Press the ribs with your fingers. If you press hard, the meat on the ribs can quickly return to its original state. If it collapses, the meat quality will be worse. Then touch the surface of the ribs with your hands. The surface is a little dry or slightly wet and does not stick to your hands. If you stick your hands, it's not fresh ribs. The meat feels tight to the touch.
According to the type and taste of ribs.
1, small row. Small ribs refer to the ribs near the belly of the pig's abdomen, and there are ribs and ribs on the top. The meat layer of the small row is thicker with white cartilage. Suitable for steaming, frying and baking, but chop small pieces.
2. Sub-platoon. Zipai refers to the part where the abdominal cavity connects with the back. Below it is pork belly. The ribs under the slice are as long as 30 cm, and they are triangular and obliquely sliced. The meat layer of the ribs is very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat quality is the most tender of all ribs. It is suitable for many cooking methods and tastes, but the taste is slightly greasy. Suitable for frying, roasting and braising, with a length of 5? 7 cm is appropriate.
3. Big platoon. Pork chops are the joint between tenderloin and loin, also known as pork chops, which are mostly used for frying, mainly with sliced meat, but with ribs, in addition to increasing the weight of the sliced meat, it will also increase the unique aroma of big bones when frying, which is also the characteristic of fried pork chops. In addition to frying, you can also marinate a large row, but before marinating, you have to go through the procedure of frying or frying quickly, which is used to seal the blood of the big bones, so as not to flow out during cooking and affect the color of the meat slices and soup sweat. Suitable for frying and marinating, if fried, it should be cut thinner, if marinated, it should be thicker.
4. Ribs. Rib is a flaky rib in the chest. The meat layer is thin, the meat quality is thin and the taste is tender, but because one side is connected to the back, the bones will be thicker. Because the ribs are relatively large, some stores will divide them into cavities and ribs for customers to choose. For example, the sliced grilled ribs are the tender ribs in the middle section. Chop small pieces and pick out the thicker parts of the meat layer, which can be used for steaming, frying and braising. Large pieces are suitable for baking.