working methods

Step 1: Boil a pot of water, put the bonzi bone in it, blanch for a few minutes, boil the blood in the bone, take the bone out, and pour out the water.

Step 2: Add cold water to the pressure cooker, add old ginger slices, blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.

PS: 1, stew the soup with cold water, and supplement enough cold water to some extent. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, making the soup more delicious.

2. Add a few drops of white vinegar when stewing bone soup, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt will make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.

3. Stew bone soup in a pressure cooker. I have my own opinion. In this way, there will be more oil, and the soup will be thicker, whiter and more delicious. Moreover, it is not easy to stew bone soup for too long, which will destroy the protein in the bone.

Step 3: stir evenly with a spoon clockwise, cover the lid and cook over high heat. After the pressure cooker is exhausted, boil it with high fire for three minutes, then simmer it with low fire for 30 minutes, and then open the lid when the pressure cooker is stuffy.

Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl to cook next time.

Step 5: put the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box, thaw it, cook it, and add vegetables to cook it. Just add some salt to the soup, it is delicious and nutritious, and the cooked food will not lose vitamins.

PS: You can add white radish, Chinese cabbage, lettuce, green bamboo shoots, lotus roots, mushrooms and other vegetables to the soup and cook it together. When eating, you can also make a taste dish according to your personal taste and dip it in it. This is very suitable for winter, and it makes you feel warm and comfortable.

Bone soup is nutritious and delicious, mainly because protein (which contains various amino acids) and fat in bones are dissolved in the soup. To make the boiled bone soup delicious and nutritious, first put the bone in a cold water pot, gradually raise the temperature to boiling, and then simmer with slow fire, which can loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bone. Secondly, when cooking bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, so that the protein in the bone will quickly solidify and denature, shrink into a ball and no longer depolymerize, and the gap on the surface of the meat will also shrink, resulting in tight bone tissue and difficulty in stewing. protein and fat in the bone marrow cannot be dissolved in large quantities, which will not only affect the nutritional components of the soup, but also affect the freshness of the soup.

How long does it take to cook beef bone soup?

Beef bone soup (mashed)1000g beef bone, add water1500ml, add some vinegar and boil it with strong fire, and then simmer for 1-2 hours, which is the most nutritious.

How long can I drink the cooked beef bone soup?

It depends on when you do it. Now even if you don't put it in the refrigerator, you can keep it for a day or two.

If it is kept in the refrigerator, it can be kept for five or six days, but if it is kept for a long time, it will lose its nutrition and taste bad.

Therefore, when cooking, it is good to suggest yourself in moderation.

If there is no refrigerator, you can put the soup in a container and seal it with plastic wrap.

Put it in a basin filled with cold water, and it can also be used to keep fresh.