Beef bone soup is a kind of soup made of beef bones. This soup has a good nourishing effect on human body, and of course it tastes good. However, it is not easy to make beef bone soup. In the process of making beef bone soup, there are also many tips to be mastered to make beef bone soup more nutritious and delicious. Below, we will introduce the preparation method, nutritional value and key points of beef bone soup in detail.

I. Production practice

Ingredients: beef bone1600g, steak 500g.

Accessories: 5 grams of sesame.

Seasoning: ginger 10g, onion 15g, garlic (white skin) 10g, salt 10g and pepper 2g.

1. soak beef offal (600g), ribs and beef bones (1000g) in cold water for about 1 hour, and then take them out;

2. Put it into boiling water to completely remove blood;

3. Put beef offal and beef bones into a large pot, and add onion, ginger, garlic and enough water;

4. Bring to a boil with high fire, then turn to medium fire and cook until the water in the pot is half, and remove the grease and foam floating on it with a spoon at any time;

5. When the soup is milky white, add beef tendon, simmer for 3 hours, and remove the grease and foam floating on it with a spoon at any time;

6. Cook until the meat is rotten, remove the tendons, scrape off the meat on the bones and cut into thin slices;

7. Continue to cook bones until the soup becomes a thick milky white broth;

8. Put the thin meat slices in a bowl, pour the hot soup, sprinkle with chopped green onion and sesame seeds, and add salt and pepper.

Second, the nutritional value

Bovine bones are mainly composed of inorganic components, of which Ca3(PO4)2 accounts for about 86%, Mg3(PO4)2 accounts for about 1%, other calcium salts account for about 7%, chlorine accounts for about 0.2%, and fluorine accounts for about 0.3%. Calcium salts include calcium gluconate, calcium glycerophosphate and calcium pantothenate. Its organic components are a variety of protein, in which collagen forms a network and distributes in bones, just like collagen in skin, which produces gelatin after boiling with water. The fat content of beef bones varies from 12% to 20% according to the kind of bones. Fatty acids that make up fat are mainly palmitic acid, stearic acid and oleic acid, but also contain a small amount of linoleic acid. The fat of bovine bone is usually concentrated in bone marrow. It also contains C 16 and C 18 fatty acids.

Third, the production skills

1. Dropping a few drops of balsamic vinegar during cooking can accelerate the dissolution of calcium in bones and shorten the cooking time;

2. If the water is turbid after the first boiling, pour out the water and add water to boil it until it is clear after boiling.