Big bone soup can be eaten by children and the elderly. It is delicious and nutritious. When making bone soup, you must keep in mind the "three key points" and master the correct steps. The soup will be thick, milky, white and delicious. Let's take a look at the editor's secrets.

Put cold water into the pot

There is a proverb in the cooking world, "cold soup, hot meat", which means that if you want to make a delicious soup, the ingredients must be put into the pot when the water is cold. Generally, when making soup at home, pork bones are mostly used, and some meat and tendons are included. If you put the pot under boiling water, the surface of the big bones will be exposed to high temperature, so that the protein in the outer layer of meat tendons will suddenly solidify, causing the inner layer of protein to no longer be fully dissolved in the soup. The taste of the soup will naturally not be as good as that cooked under cold water. The soup is delicious.

Simmer over low heat

When cooking bone soup, bring to a boil over high heat first, then simmer slowly over low heat. The time can be slightly longer until it is ready. Soup. Remember to keep the soup boiling but not boiling, and be careful to skim off any scum or oil on the soup surface. Simmering over low heat allows the nutrients contained in the bones and meat to fully penetrate into the soup, making the soup delicious.

Do not add water halfway

When making soup, be sure to add enough cold water to the pot, and never add water halfway. Because when making bone soup, the protein and fat contained in the bones will gradually depolymerize and dissolve, so the bone soup becomes thicker and thicker as it is cooked. When cooked, it is like paste, milky white in color, and the bones are crisp and chewable.

If raw water is added midway, the protein and fat will quickly coagulate and denature without decomposing. At the same time, the bones are not easily cooked, and the protein and fat in the bone marrow cannot leak out in large quantities, which will affect the deliciousness of the bone soup.

Don’t add salt early

When making bone soup, many friends add salt as soon as the pot is started, thinking that it will taste better. This can be done on the contrary, because salt has an osmotic effect and can easily penetrate into the raw materials, precipitate the internal moisture, intensify the coagulation of the protein, and affect the aroma of the soup. It is also not advisable to add soy sauce too early. The amount of ginger slices, cooking wine, green onions and other seasonings added should also be appropriate. Do not add too much, otherwise it will affect the delicious taste of the soup itself.

Add an appropriate amount of vinegar

When making bone soup, adding a certain amount of vinegar can dissolve the calcium and phosphorus contained in the bones into the soup, which can increase the potency of the soup. The nutrition can also reduce the loss of vitamins in the soup.

The above are the tips for making bone soup at home. As long as you do the above 5 points, you can ensure that the bone soup you make is milky, white, delicious and rich in taste. The whole family will love it. Try it if you have a chance.