Pig bones are rich in nutrients, especially protein, fat and calcium, which are very beneficial to human health.

The big bone soup made of pig bones can not only help us nourish and regulate our bodies, but also slow down the problems of human bone calcification or osteoporosis, and the soup is thick, smooth and delicious, so it is very popular.

The bone soup with delicate, silky and delicious taste, if accompanied by vegetables with more starch, such as yam and taro, can not only increase the nutrition of the soup, but also increase the concentration of the soup, which is especially suitable for women who love beauty, the elderly and children.

Master Qian, who has worked in the Grand Hotel all his life, told me that the bone soup in the hotel is milky white, and most of it is added with something. Of course, there are also some conscience restaurants that cook soup with heart, and the skills are very important.

Today, I will share with you some skills that Master Qian taught me. I hope you can gain something.

Tips for stewing bone soup:

Tip 1: Boil the bone in cold water, slowly boil the blood stain with the increase of water temperature, and then rinse it with warm water. Stewed bone soup should be cooked in cold water, because there is meat on the bone. As the water temperature rises, protein in the meat layer can slowly dissolve into the soup, and the soup is more delicious and nutritious.

Tip 2: Add enough soup at one time to make the soup more delicious. In addition, adding a little vinegar after the water is boiled can make the minerals such as phosphorus and calcium in the bones dissolve in the soup, so that the stewed soup is delicious and convenient for human digestion and absorption.

tip 3: put the salt last when cooking the big bone soup, and it is best to add the salt when cooking, so as to keep the meat fresh and tender. If the salt is added early, it will make the water in the meat lose, accelerate the solidification of protein, and affect the umami taste and nutrition of the soup.

Tip 4: It is best to stew big bone soup in a casserole, followed by a raw iron pot and then a stainless steel pot. When choosing ingredients, bone soup can be stewed with pig keel, leg bone and skull, among which pig leg bone is the best.

tip 5: the boiled bone soup can be drunk directly, or you can add some when cooking, for example, adding some when making stewed hemp food or casserole, which is particularly delicious. If you can't use it all at once, put the remaining soup for soup stock into a disposable paper cup and freeze it. When it is ready for use, tear off the outer skin of the paper cup and put it directly into the pot.

tip 6: when you stew bone soup with vegetables, it not only increases nutrition, but also makes it taste better. For example, add some corn, mushrooms, which have a unique aroma, or add lotus root, wax gourd and other light flavors to match the soup.

tip 7: when cooking bone soup, add less seasoning instead of more. Too much and too miscellaneous spices may have a cross taste, which will affect the original flavor of bone soup and the original taste of meat.

tip 8: the heat is very important to make the soup milky white. For example, if bone soup with high fat content has been stewed with low fire, it won't appear rich milky white, because the fat in the soup can't be fully decomposed into small fatty acid particles, so only let the soup roll in the fire, and the soup will be milky white in ten minutes.

required ingredients: 1g tube bone or big bone, 2 shallots, 8 slices of ginger, a little white vinegar, Lycium barbarum, cooking wine and salt.

making method:

the first step: bone selection. Be sure to choose the freshest bones that have just been killed that day, and you can't use overnight bones, because the nutrition and taste of that kind of bone will pass away. In addition, if you want to boil a thick white soup, it is best to use pig bone, because there are many bone marrow in the bone, which is easy to boil into white and has higher nutritional value.

step 2: soak in blanching water. After buying the bones, soak them in clear water for at least 1-2 hours. After taking them out, put them in a pot with cold water, add ginger slices and a little cooking wine and cover them. Bring them to a boil with strong fire, cover the pot and cook for 2-3 minutes to boil out all the blood. Take them out, and rinse the blood foam with flowing warm water.

Tip: The bought bones should be soaked because they contain blood. If they are not handled properly, there will be a lot of blood foam and dirty things when cooking soup. Blanching the bonzi bone in water can not only remove the blood from the big bone, but also remove some fat to prevent the bone soup from being too fatty.

step 3: put the blanched bonzi bone into a soup pot, add 3-5 slices of ginger and knotted chives, and add cold water. The amount of water should be added at one time, and no water can be added halfway, otherwise the taste and concentration of the finished product will be greatly affected.

step four: Cover and press the soup button to coOK for 2.5-3 hours (if you are afraid of trouble, you can change it to casserole and stew bone soup, and it will be ok in 1.5 hours). After 3 minutes, take out the ginger slices and onion knots and throw them away, and drop a few drops of white vinegar, cover and continue to cook, so as to keep the calcium in the bones from losing.

Step 5: Add Lycium barbarum 15 minutes before taking out the pot, add appropriate amount of salt, cover and continue to cook until the end.

fragrant and thick bone soup, no matter which season you come to a bowl to drink, can not only satisfy your taste, but also make your whole body feel comfortable.