Miscellaneous pictures about bone soup
Miscellaneous pictures of bone soup (10)
, ginger 1 small pieces, 50 grams of wine, 5 kilograms of water.
Step editing
first step
Put the bones in warm water and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.
Second step
Chop the straight bone, split it into two halves, put it in a pot, add onion and ginger, and then add cold water, preferably once.
Third step
Bring the fire to a boil, skim off the floating foam (depending on the meat quality, it may take 1-2 times), and turn to low heat and simmer.
Fourth step
Skim off the floating foam (depending on the meat quality, it may take 1-2 times), then turn to low heat and stew, and then pour in about 50 grams of wine.
Step five
From the point of view of nutrient acquisition, vinegar can be added appropriately after water is boiled, because vinegar can make phosphorus in bones.
Bone soup
Bone soup (5 portions)
Calcium dissolves in 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.
Step 6
Stew for 2-3 hours. When the vermicelli is crisp and dull, the soup is delicious and the fat nutrition is exhausted, the soup will be served again. Color: The soup is clear and oily.
Practice editing
Just put the bone in the pot and simmer it with low fire, and then add various seasonings to supplement the seasoning. This kind of bone soup takes a long time to stew, usually it takes 3 to 4 hours to cook. When stewing bone soup, it is best to stew it slowly with cold water, so as to ensure that the protein component of the bone is locked in the soup. In addition, you can add some vinegar when the soup is hot, which will make the bone soup taste better.
1. Wash dried squid, and cut burdock and carrot into hob blocks;
2. Boil the pig bones in cold water for 3-5 minutes, and remove the washed blood foam;
3. Change the water in the pot and add pork bones, dried squid, burdock, carrots and ginger slices (the water has not passed all the materials);
4, pour a little cooking wine, high pressure 15-30 minutes (depending on firepower);
5. Season with salt after cooking and sprinkle with chopped green onion.
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Pictures of bone soup
Picture of bone soup (19)
1. Small squid can be replaced by other dried seafood (such as dried squid). It should be noted that it must be cleaned, otherwise there may be small sand affecting the taste;
2. Generally, the soup in cook the meat should first remove the blood foam from the meat, so that the boiled soup has no fishy smell;
3. Putting a few drops of cooking wine (white wine) when cooking broth will also remove the fishy smell very well;
4. If conditions permit, it is best to "boil" the soup slowly with a big casserole;
5, don't put salt too early, it will make the meat shrink and harden, it is not easy to burn crisp, and it tastes very "firewood". Salt can also make the water contained in meat quickly lose, accelerate the solidification of meat protein, and seriously affect the delicious soup.
Exercise 2
material
65438+ 0 white radish, 2 pork bones, ginger, salt, pepper, cooking wine, vinegar, sesame oil, chicken essence and chopped green onion.
Other series of bone soup
Other series of bone soup (12 pieces)
1. Peel the 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 on the side with a knife) and a few pieces of pepper, and drop a few drops of vinegar (to make the calcium in the bone easier to dissolve 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 just pour the soup in. You're done! The fragrant radish bone soup is ready!
skill
The pot for stewing big bones should be filled with water at one time, not in the middle;
Do not put salt when stewing, and add it to the soup in the pot when eating;
When stewing bone soup, vinegar should be added to the soup to stew the calcium in the bone.
Exercise 3
Raw material: a big bone
Ingredients: onion, ginger, fungus, and several flowers.
Seasoning: salt vinegar, soy sauce, sugar, star anise, fennel, pepper and fragrant leaves.
1. Wash the big bones and blanch them with ginger slices and shallots.
2, the soaked fungus chooses to go to the roots.
3, prepare spices, dry spices do not have to be too much. There is yellow ginger juice in the cup. Just use fresh ginger. I just use the juice pickled with sweet and sour ginger. 15g superior brewing vinegar, 5g soy sauce, 4g salt, 10g sugar (the taste can be adjusted after boiling).
4. Wash the cooked bones and put them into an electric pressure cooker.
5. Add all the ingredients, add the right amount of water, choose the meat program, and open the pot again after the pressure cooker naturally loses its valve, mainly adding salt to satisfy its own taste.
Tips:
1, the bones are relatively large, and the boiling water must be thorough, so that the soup is clear.
This kind of soup has a high demand for vinegar. If vinegar is not good enough, it will affect the finished product.
3, side dishes can add yellow ear kelp or other dried vegetables. Adjust according to your own taste.