Drinking soup in winter is a good time to nourish, the child old drink can also be calcium, pork bone soup is not difficult to do, only need to throw the ingredients into the pot, and then add the right amount of water, simmer for 1-2 hours can be opened to eat. But in fact simmering good tasting pork bone soup or have a wonderful trick.
Simmering pork bone soup is not difficult, but to make the soup fragrant and sweet, without any odor, all the flavor of the ingredients, need to spend a little effort.
Point one: fresh ingredients
Pork bones should first be fresh, if the pork bones are not fresh, the soup is finished. Fresh pig bone is pink, press down will quickly return to its original shape, and does not stick to the hand, the surface of the dry, this pig bone is fresh, boiled out of the natural flavor of the pig bone soup clear fresh sweet. Buy and wash to be all immersed in cold water, soak 1-2 hours to soak bleeding water, during which time to change the water twice.
Points two: blanching and then simmering soup
Potting a delicious pork bone soup is a particularly important step, is to scoop out the blood of the pork bone foam. The first pig bones into the hot water blanching 3-5 minutes, and then scooped out the foam and then simmering soup, or the ingredients are put into the pot, and when the soup surface floating white foam can be fished out. This white foam is very unclean, and will affect the fresh taste of the soup.
Essentials 3: first on the pot
Boiled pork bone soup is best to use a pressure cooker, high-pressure steam, can make the food more quickly into the flavor, especially with the pressure cooker to simmer lotus root soup, boiled out of the lotus root is very fluffy and powdery. However, if you use a pressure cooker to make pork bone soup, it is best not to add vinegar, otherwise the aluminum of pork bones will dissolve a lot. Add vinegar to boil pork bone soup is best to use a casserole.
Slowly simmering a pot of good soup base, no matter do soup, eat noodles or hot pot is the most suitable, eat the soup base into the preservation box as you go, very convenient.
Raw materials: beam bone (or elbow bone) scallions, ginger, cooking wine, salt
Accessories: shiitake mushrooms, enoki mushrooms, tofu, fresh shrimp, crab meat stick, baby vegetables
Practice:
1, pig bone into the clean water rinse clean, soak for half an hour to soak the blood water.
2, burn a pot of boiling water, the water boiled pork bones into the blanching, this time adding appropriate amount of wine to fishy.
3, ginger beat, green onions cut into sections spare.
4, re-boil a pot of water, put the blanched pork bones, put the patted ginger, green onion, add vinegar 1-2 drops.
5, ? Boil on high heat and then simmer on medium-low heat for 2-3 hours, I used a slow cooker for 4 hours.
6, the simmering soup can be adjusted to salt directly to eat.
7, baby vegetables, mushrooms, shiitake mushrooms, tofu, fresh shrimp washed and cut ready.
8, the simmering soup and pork bones into the casserole, in order to put the material 6.
9-10, add a small spoon of milk (add a little milk can make the soup color is more white, taste more fresh), add salt to taste and boil that is the bone broth assorted pot.