Big bone soup made from pig bones can help us nourish and regulate the body, and at the same time can slow down the human body bone calcification, or osteoporosis and other problems, and the soup is thick and smooth and delicious, so it is very popular.
The flavor of the delicate silky smooth, delicious taste of the big bone soup, if coupled with yam, taro, these starchy vegetables, not only can increase the nutrition of the soup, but also increase the concentration of the soup, especially suitable for women and the elderly and children to eat.
Master Qian, who has worked in big hotels all his life, told me that most of the restaurant bone broth is milky and white with added stuff. Of course there are some conscientious restaurants that make the soup with care, where skill is important.
Today, I will share with you some of the skills that Master Qian taught me, and I hope you can gain something.
Tips for stewing bone broth:Tip 1: Bones blanch in cold water in a pot, as the water temperature rises you can slowly cook out the blood, and then rinse with warm water. Stewing bone soup should be cold water in the pot, because there is meat on the bones, as the water temperature rises, the protein in the inner layer of the meat can slowly dissolve into the soup, the soup flavor is more delicious, nutrition is also more comprehensive.
Tip 2: When simmering big bone broth, you should add enough at once, so that the flavor of the soup is more fresh. In addition, after the water to add a little vinegar, can make the bones of phosphorus, calcium and other minerals dissolved in the soup, so that the stewed soup both flavorful, but also easy for the human body to digest and absorb.
Tip 3: Boiling big bone soup salt to put last, the best in the pot when the salt, so that the meat to keep tender. If the salt is added earlier, it will cause the loss of water in the meat, accelerate the protein coagulation, and affect the fresh flavor and nutrition of the soup.
Tip 4: The best vessel for stewing big bone soup is a casserole, followed by a raw iron pot, and then a stainless steel pot. When choosing ingredients, stewed bone soup with pig keel bone, leg bone, skull can be, of which pig leg bone is the best.
Tip 5: simmering bone broth can be directly drink, but also in the usual frying and cooking, add some in, such as making braised hemp food or casserole with some, the flavor is particularly fresh. If you can't use it all at once, the rest of the soup left to do stock with the soup into a disposable paper cups to freeze, to be used when, tear off the paper cups directly into the pot can be.
Tip 6: Stewing bone broth with vegetables not only increases nutrition, but also makes it taste better. For example, add some corn, mushrooms, such as the unique aroma, but also add lotus root, winter melon and other flavors of light, more lined with soup.
Tip 7: simmering big bone soup, add the spices should be less than more. Too much spice, too mixed may be string of flavors, affecting the original flavor of the bone soup, but also affect the original taste of meat.
Tip 8: To make the soup color creamy, the fire is crucial. For example, the high fat content of the big bone soup if you have been simmering with a small fire, there will not be a rich milky white color, because the fat in the soup can not be fully decomposed into small fatty acid particles, so only to let the soup in the fire roll, ten minutes to do the soup color milky white.
Required ingredients: 1,000 grams of bone marrow or bone marrow, 2 scallions, 8 slices of ginger, a little white vinegar, goji berries, wine, salt to taste.
Methods:
First step: the selection of bones. Be sure to pick the freshest bones that were just killed that day, not the overnight bones, because the nutrition and flavor of those bones will be lost. In addition, if you want to make a thick white soup, it is best to use pig bones, because there is a lot of bone marrow in the bones, which makes it easy to boil into white color and has a higher nutritional value.
Step 2: Soak and blanch. Bones bought back to soak in water for at least 1-2 hours, take out the cold water into the pot, down into the ginger and a little wine with a lid, high heat to boil, cover the pot and then cook 2-3 minutes to cook all the blood out of the fish, with flowing warm water rinse clean blood foam.
Tips: buy back the bones to soak, because the bones contain blood water, if not handled well, the soup will have a lot of blood foam and dirt. Blanch the stick bone, not only can remove the blood water in the big bones, but also remove part of the fat, to prevent the simmering of the bone soup is too fatty.
The third step: the blanched bones into the soup pot, add 3-5 slices of ginger and scallions and tied into knots, add cold water, the amount of water to be a one-time addition, can not be added halfway, otherwise it will greatly affect the finished product's taste and consistency.
Step 4: Cover the lid and press the soup button to simmer for 2.5-3 hours (if you are afraid of trouble, you can switch to a casserole for bone broth, which only takes 1.5 hours to be OK), and after 30 minutes, fish out the ginger slices and scallion knots and throw them away, and add a few drops of white vinegar, cover the lid and continue to simmer, which will preserve the calcium of the bones in order to prevent the loss of the material.
Step 5: Add the wolfberries 15 minutes before the start of the pot, season with the right amount of salt, cover and continue to simmer to the end.
Aromatic and thick bone broth, no matter which season to a bowl of drinking, not only can satisfy your palate, but also will make your whole body feel comfortable.