Ingredients: 2 bones, sweet corn 1, a few slices of ham, a few broccoli, and a little black fungus.

Accessories: 3 tbsp salt, a little sugar.

Exercise:

1, put cold water in the pot, put the cudgel in boiling water to remove blood bubbles, and then boil it for 2-3 minutes without even using soup. Take out the bone and wash it.

2, then put cold water, enlarge the bones, put ginger slices, cook wine, boil the pot, and then skim off the floating foam appropriately.

3. Add ham slices, turn to low heat, cover the pot and stew for 1.5 hours.

4. 1 half an hour later, add the soaked black fungus and sweet corn segments, change the fire and let the soup boil. At this point, you will find that the soup will turn white.

Radish bone soup

Ingredients: 65438+ 0 white radish, 2 pork bones, ginger, salt, pepper, cooking wine, vinegar, sesame oil, chicken essence and chopped green onion.

Exercise:

1, peeled white radish and cut into hob blocks for later use.

2. Knock the pipe bone into sections, wash it with cold water, then put it into boiling water, add a little salt and cooking wine 1-2 minutes, skim off the floating foam on the water surface, and take out the pipe bone for later use.

3. Add 2/3 water to a pot and put it on the stove to boil. Pour the bone and radish into the pot, add a small piece of ginger (pat it with a knife several times), add a few pieces of pepper, and drop a few drops of vinegar (so that the calcium in the bone can be easily dissolved in the soup). After the fire boils, it can be simmered 1.5 hours or so.

4. Prepare a big bowl, add a little chopped green onion, salt, chicken essence and sesame oil, and put the soup in. You're done! The fragrant radish bone soup is ready!

Tips for boiling bone soup

1, add a spoonful of vinegar when cooking bone soup, which can dissolve phosphorus and calcium in bones and preserve vitamins in the soup.

2. Never add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.

It is best to cook in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Don't put too many condiments such as onion, ginger, wine, etc., but just the right amount, otherwise it will affect the umami flavor of the soup itself.

If you think bone soup is too greasy to drink like this, you can add some kelp or melon radish, so you won't be tired. You can also roast a small amount of laver on the fire and then sprinkle it into the soup, or you can get rid of greasy.

5, in the process of cooking soup, pay attention to skim off the floating end and oil pollution of the noodle soup, otherwise the soup will be ugly in the end.

6. Also, if you want the soup to be clear and not turbid, you must use a small fire to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid.