When the weather is cold, drink more soup, especially big bone soup, paired with a little sweet radish in winter, the delicious taste is intoxicating.
Why do many people always feel that the bone soup in restaurants is whiter, better tasting, and more mellow? Of course there is a secret. Some people even suspect that milk is added, which is definitely not the case. It smells like milk after adding milk.
In fact, when making bone soup, never put it in the pot directly. Please keep in mind the trick of adding three times and three times to ensure that the soup you stew is milky white like milk, rich and delicious, the meat on the big bones is soft and rotten, and the white radish has a sweet aftertaste.
First of all, we prepare a big pig bone. We sell it here for 12 yuan per catty, and one piece costs 26 yuan. The big pig bone has been chopped by the store in advance. A large pig bone is twice as thick as sugar cane. It is so thick that it is difficult to chop it at home.
Next, we put the pork bones into a large basin, add a spoonful of flour, and then use our hands to knead evenly, trying to make every piece of pork bones covered with flour. Flour has a strong adsorption capacity and can absorb impurities and blood stains on the surface of the ribs.
After it is evenly grasped, we pour in an appropriate amount of warm water and then remove the pork bones. Scratch and wash it thoroughly, and change the water a few times in the middle. The pig bones will be very clean after cleaning.
Try not to soak the pork bones in water, especially the chopped pork bones. Soaking them for a long time will cause loss of nutrients.
Prepare a large pot, add a little more water, put the big bones in cold water, start to blanch the water, add a few ginger slices, a green onion knot, and finally add a spoonful of rice wine, then turn on low heat and slowly Bring to a slow boil.
No matter what kind of meat you stew, you need to put it in cold water. During the heating process, the big bones will slowly force out the blood inside, forming foam. We skim off the scum with a spoon. If you have this kind of colander, the effect of defoaming will be better. This kind of colander is very cheap. If you have a colander at home that is used to filter flour and soy milk, you can use it.
After the water boils, cook for another 2 minutes before we can take out the pork bones. Remember not to cook them for a long time to avoid the loss of nutrients.
We must wash the removed pork bones thoroughly with warm water. Remember not to use cold water, otherwise the meat on the bones will shrink sharply due to the drastic change in temperature, resulting in a bad taste.
After cleaning the large pork bones, we need to drain the water on the surface. If you are in a hurry, you can use a clean towel or kitchen paper to dry the water on the surface of the bones so that they can be fried later. It is not easy to stick to the pan.
Take another pot, heat the pot and add an appropriate amount of vegetable oil. When the oil is hot, carefully put the drum in. Do not pour it in all at once to avoid splashing of hot oil. Don't move the pork bones after putting them in the pot, let them become slightly firm. After frying for one minute, it is almost set. We turn the pork bones over and fry the other side.
After the meat of the big bones is completely set, we add all the ginger slices, turn up the heat and start stir-frying, stir-fry the ginger until it is dry and fragrant. The aroma of ginger blends with the meat of the big bone.
Add water when we can smell the strong aroma. We add enough boiling water to the wok, remember not to add cold water, for the same reason, to avoid thermal expansion and contraction, which will cause the meat to deteriorate. The water we added this time is just enough to cover the big bones, that’s it.
To stew big bone soup, add water in two times. We add half first and then bring the soup to a boil. Just keep the fire high, uncovered, and continue to cook for 15 minutes, which will help the fishy smell evaporate.
In this process, the fat in the marrow of the large bones will be precipitated. The fat is converted into small particles in the violent boiling, and then wrapped in the greasy protein to form a suspension. Due to scattering, the soup looks white to the naked eye. The chef's lingo is to boil thick soup over high heat and boil clear soup over low heat. This is the secret of bone soup turning white.
We don’t add three ingredients to our big bone soup.
First, you cannot add cooking wine. Cooking wine is composed of rice wine, water, spices, caramel color, and sodium glutamate. If you add it, the taste will be very strange. When drinking soup, you still have to pay attention to the original taste.
Second, you cannot add spices such as star anise, cinnamon, cloves, and strawberries, which will cover up the flavor of the meat and make the soup black.
Third, what cannot be added is lard. The fat content of big bone soup is already very high. Especially if you often drink soup in winter, you must control your fat intake. Too much fat is unhealthy.
After the soup turns milky white, we will add a little more boiling water. This time, the boiling water must be enough to completely cover the bones and be a few centimeters higher. Because in the next step, we need to stew for a long time and some moisture will be lost.
Because my pot is made of food-grade stainless steel and is also a physically non-stick pot, not an iron pot, it will not affect the color of the soup and is not easy to burn the bottom, so I will not change the pot this time.
If you are using an iron pot, use a clay pot instead. After the water boils, we turn down the heat to the lowest, then I cover and simmer for an hour and a half. After the big bones are fried in oil, the aroma is easily released. If you put them in the pot directly without frying, the time will be relatively longer.
While waiting, we prepare a white radish and first cut off the head and tail, the two most spicy parts. The spicy flavor of white radish mainly comes from mustard oil. In addition to the head and tail, the mustard oil content in the skin is also high. Next, we use a knife to scrape off the spicy radish skin. Don't throw away these radish skins. Use them to make pickled radish, which is quite delicious.
Next, we cut the radish into quarters and then cut it into hob pieces. Winter radish and ginseng taste very sweet. We can use it directly without blanching it after peeling it. Only radish in other seasons need to be blanched to remove the spicy taste.
Big bone soup is best paired with white radish, as well as yam, lotus root, etc., which can highlight the aroma of meat and absorb fat, making the two ingredients complement each other and complement each other.
After a long wait. When the hour and a half is up, we open the lid, pour in all the daikon, cover the lid again and continue to simmer for 30 minutes.
After 30 minutes, we opened the lid again and a burst of aroma came out. Wow, it really smells good, no fishy smell at all. At this time, add an appropriate amount of salt according to personal taste, and it will be delicious enough. No matter what kind of soup you stew, the salt must be added last. If it is added too early, the flavor of the meat will not be released, and the soup will not be mellow and will turn black.
Finally, we add some wolfberry seeds and a little sexy chopped green onion. We cook for another 1 minute and then turn off the heat immediately. If you use a casserole to stew, you can turn off the heat after adding it, and the residual heat of the casserole can continue to boil for a few minutes.
Wolfberry is not resistant to high temperatures. If you want to retain the nutrients it contains (such as a large amount of vitamins, betaine, wolfberry polysaccharides, etc.), it must not be cooked for a long time. I don’t know if you have noticed that wolfberry becomes sour after being cooked for a long time and loses its sweet taste.
A pot of nourishing bone soup with a strong aroma is completed. Doesn’t it look very beautiful?
The color of the soup is as white as milk. Take a sip and it tastes great. The meat of the big bones is soft and rotten, not bad at all, but also has tendons, which makes it really enjoyable to eat. The radish is also full of fat and becomes soft and sweet, which is particularly delicious.
Before drinking, add a little white pepper to your bowl, and then add bone broth to bring out the aroma of pepper, and the taste is simply overwhelming.
When the weather is cold, sharing a pot of hot radish bone soup with your family will warm your heart and stomach, and be full of happiness. One last thing to say, you should change your soup intake in winter, don’t always drink big bone soup!