Step 1: Boil a pot of water, put the bonzi bone in it, blanch for a few minutes, boil the blood in the bone, take the bone out and pour the water out. This process is called "running water" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.

Step 2: Add cold water to the pressure cooker, add old ginger slices, blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.

PS: 1, stew the soup with cold water, and supplement enough cold water to some extent. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, making the soup more delicious.

2. Add a few drops of white vinegar when stewing bone soup, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt will make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.

3. I have different opinions on stewing bone soup in pressure cooker, which makes the soup thicker, whiter and more delicious, and it is not easy to stew bone soup for too long, which will destroy the protein in the bones.

Step 3: stir evenly with a spoon clockwise, cover the lid and cook over high heat. After the pressure cooker is exhausted, boil it with high fire for three minutes, then simmer it with low fire for 30 minutes, and then open the lid when the pressure cooker is stuffy.

Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl to cook next time.

Step 5: put the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box, thaw it, cook it, and add vegetables to cook it. Just add some salt to the soup, it is delicious and nutritious, and the cooked food will not lose vitamins.

PS: You can add white radish, Chinese cabbage, lettuce, green bamboo shoots, lotus roots, mushrooms and other vegetables to the soup and cook it together. When eating, you can also make a taste dish according to your personal taste and dip it in it. This is very suitable for winter, and it makes you feel warm and comfortable.

-The first thing to pay attention to is three points:

1, casserole is the first choice for soup, followed by raw iron pot and stainless steel pot.

2. Choose ingredients to make soup. It is best to use pig leg bone in bone soup, followed by keel and pig head bone.

3. Master the heat of the soup. Cooking method: put enough water in the casserole and add bones at the same time. After the fire boils, turn to low heat and cook for 2 hours. If it's not so greasy, just remove the oil slick from the soup and season it. The soup cooked in this way is delicious and clear. If you want to cook the soup like milk, change it to medium heat after boiling for an hour, and then the soup will be milky white.

The specific method of bone soup is:

Weigh pig bones or cattle and sheep bones 1 kg. Mash it, add 5 kilograms of water, cook it with slow fire for 1-2 hours, so that the bone marrow liquid containing mucin, collagen and other beneficial components can be fully dissolved in the soup, then filter it slightly, remove bones and add vegetables, and it becomes a bone soup with delicious taste, rich nutrition and health care function. You can also use this bone soup to cook noodles, wonton and other soups.

Qiaoao bone soup

Heating bones in cold water can prolong the coagulation time of protein and make fresh substances in bones fully penetrate into soup. The soup cooked in this way is particularly delicious.

Wash the pig bones first, then put them in cold water and boil them over high fire. Take it out after two minutes (be sure to wash all the foam in the water before taking it out) and put it in a casserole with boiling water, so that the bones will smell good. After the bones are put in, add ginger, cooking wine and a little vinegar (which can not only improve the umami taste of the bones, but also dissolve all the calcium in the bones) and simmer for 2-3 hours. Add salt, chicken essence and shallots when drinking, which is very fragrant.

It is recommended that the first soup be used for cooking, because it is oily.

The second soup is the best.

If you add melon stew, it will be better to add some milk when you take the pot.

Clever stewed bone soup

Chop the spine into appropriate segments, soak it in clean water for half an hour, and then wash away the blood. After draining water, put the bone into a boiling water pot to boil, remove blood foam, wash it with clear water and put it into the pot. Add enough cold water at a time, add appropriate amount of onion, ginger and cooking wine, and cook on high fire for 10- 15 minutes. The bone soup stewed in this way has soft meat, white soup color and delicious taste.

According to personal experience, the bones must be scalded with boiling water for 5- 10 minutes before cooking, then washed with cold water to wash off the dirty foam on the bones, and boiled with enough cold water again. Put 2 slices of onion, ginger and garlic in the soup, as well as your favorite Chinese herbal medicines, such as Radix Adenophorae, Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis, Fructus Lycii and Fructus Jujubae, which can increase the amount of soup.

Then cover the pot and stew until the soup boils, and stew for about 1.5 hours. Finally, put salt instead of monosodium glutamate.

2. It is recommended to use mineral water to make soup, which will taste more beautiful.

3. Some medical experts say that vinegar can be properly added after water is boiled, and vinegar can dissolve phosphorus and calcium in bones into soup;

4. Cook pork bones with horseshoe and carrot, and simmer for two hours. This soup is just as sweet without monosodium glutamate.

5. If it is sheep bone, put some ginger, red dates, Adenophora adenophora and Polygonatum odoratum to suppress the taste.

The specific methods for drinking bone soup for a long time are as follows:

1: blanch the big bones with cold water, and skim off the foam after blanching.

2. After foaming, put about ten peppers and shallots in the soup, and it is best to add some carrots (because carrots are small ginseng with high nutritional value) to stew together, and put salt when taking the pot.

It's best to put enough water at a time, and don't lift the lid half. If it is stewed in a pressure cooker, you can enjoy delicious and nutritious bone soup in ten minutes. This is the most pleasant way for the weak.

No matter what animal bones are, they should be boiled in cold water and the bones should be broken.

If the fire is too hot, it will foam. Add spices, some cooking wine, and a little vinegar. If you like clear soup, simmer for about two hours (without covering).

If you want to drink thick soup (that is, milk soup), cook it with high fire (covered) for half an hour, and then cook it with low fire for about an hour (don't dry the pot without covering). You should add enough water at a time, and only add boiling water when it is not enough, which will definitely affect the quality. Don't put salt before cooking. After removing the floating foam, you can order vinegar, which is beneficial to the dissolution of calcium in the soup. How to drink after meals depends on your hobbies. There are no rules.

500g fan bone, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, 50g yellow rice wine and 5kg clear water.

1. Wash the fan bones, straight bones, tail spines and broken bones, then put them in a boiling water pot and cook them on low heat 10 minute.

2. Take out the bones, put them in warm water and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.

3. Then chop the straight bone, divide it into two parts, drain the bone marrow, put it into a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with high fire, skim the floating foam, and stew it with low fire for 3 hours to get the soup.

4. Generally, pig bone soup can be used continuously. It can be cooked at home for 9- 10 hour, and can be used for 2-3 times until the vermicelli bone is crisp, the bone color is gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily.

The method recommended by nutrition experts is: before stewing soup, break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly. After the water is boiled, add some vinegar, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup;

First of all, you should put the bone in a cold water pot, gradually raise the temperature and boil it, and then simmer it with slow fire, which will loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bone.

Secondly, in the process of boiling bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, which will lead to the rapid solidification and denaturation of protein in the bone, shrink into a ball and no longer depolymerize, and the gap on the surface of the bone will also shrink, which will lead to the close combination of bone tissue and protein in bone marrow, and the fat will not be dissolved in large quantities, which will not only affect the nutritional components of the soup, but also affect the freshness and fragrance of the soup.

How to boil bone soup into milky white?

Generally, sheep beef soup shops soak bones in water for 2-4 hours! Change water two or three times on the way! The reason is that the blood inside can bubble out! This will make the soup clear! There will be no floc impurities produced by blood in the soup! Of course, you can also blanch it with boiling water! But in that case! Can only eliminate blood impurities on the epidermis! And the umami flavor of the soup is also greatly reduced!

White soup is because he broke the bone! Moreover, protein and fat in bones and meat can't be completely dissolved in water when they are cooked with strong fire, so what we see is white mutton soup. If we leave it for two or three hours, we will find that it becomes clear again! If the color of the soup is not white, you can add some sheep brain or cow brain! Pay attention to use-fierce-fire-oh! ! ! ! !

First of all, you should put the bone in a cold water pot, gradually raise the temperature and boil it, and then simmer it with slow fire, which will loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bone.

Secondly, in the process of boiling bone soup, don't add cold water halfway, otherwise the soup temperature will suddenly drop, which will lead to the rapid solidification and denaturation of protein in the bone, shrink into a ball and no longer depolymerize, and the gap on the surface of the bone will also shrink, which will lead to the close combination of bone tissue and protein in bone marrow, and the fat will not be dissolved in large quantities, which will not only affect the nutritional components of the soup, but also affect the freshness and fragrance of the soup.

How to boil bone soup into milky white?

Generally, sheep beef soup shops soak bones in water for 2-4 hours! Change water two or three times on the way! The reason is that the blood inside can bubble out! This will make the soup clear! There will be no floc impurities produced by blood in the soup! Of course, you can also blanch it with boiling water! But in that case! Can only eliminate blood impurities on the epidermis! And the umami flavor of the soup is also greatly reduced!

White soup is because he broke the bone! Moreover, protein and fat in bones and meat can't be completely dissolved in water when they are cooked with strong fire, so what we see is white mutton soup. If we leave it for two or three hours, we will find that it becomes clear again! If the color of the soup is not white, you can add some sheep brain or cow brain!

The specific bones are cattle and sheep bones 1 kg. Mash it, add 5 kilograms of water, cook it with slow fire for 1-2 hours, so that the bone marrow liquid containing mucin, collagen and other beneficial components can be fully dissolved in the soup, then filter it slightly, remove bones and add vegetables, and it becomes a bone soup with delicious taste, rich nutrition and health care function. You can also use this bone soup to cook noodles, wonton and other soups.