Big bone soup has high nutritional value. We can dilute the calcium and protein rich in bones into our soup. This soup is very suitable for people who are in poor health to drink more. If there are old people and children at home, remember to make more for them. But for obese people, you must drink less bone soup for fear of being too tonic.
When cooking big bone soup, how can we cook big bone soup to completely dilute the nutrition in big bones? I believe many people want to learn. When cooking bone soup, I believe everyone wants to learn how to make bone soup taste good. No, I brought you the method today. I hope you can learn.
The method of making bone soup I shared was shared by a former restaurant chef. Don't underestimate these. It is these tips that make bone soup delicious. Before it's too late, let's get into today's topic together, buy some big bones tomorrow and cook a pot of bone soup ourselves. Be sure to drink more soup in autumn.
Gourmet: bone soup
Making ingredients: big bones, salt, cooking wine, red dates and medlar.
Methods and steps
(1) First, we will go to the market to buy two big bones. We will ask the shopkeeper to help us chop up the bones. Then take the bones home, clean them, add cold water and blanch them in the pot.
When the bones are blanched, the water temperature must be cold water into the pot. If you put hot water into the pot, the bones will be exposed to high temperature quickly, which will lead to blood stasis and solidification inside. In that way, the effect of blanching can not be achieved, and it is difficult to remove the fishy smell of bones.
(2) In addition to cold water into the pot, we also need to add two spoonfuls of cooking wine to the pot and slowly heat the bones together. As the temperature rises, blood foam and impurities in bones will be boiled out. After boiling water on a big fire, blanch the bones for two minutes, and the blanched bones can be cooked. Then put the bone under running water to clean the floating foam on its surface.
Then prepare an iron pot, add a proper amount of lard into the pot, melt the oil, put the prepared bones into the pot, and fry the water on the surface of the bones dry. Before stewing the soup, stir-fry the bones with lard for a short time, which can make the boiled bone soup particularly white. Then we need to add some boiling water to the pot to make bone soup. Only in this way can the nutrients in bones be properly diluted.
(3) After adding boiling water, we will cook the bones for 5 minutes. When the color of bone soup turns white, we will turn bone soup into a rice cooker and cook bone soup with a rice cooker, so that bone soup will be more delicious. I never add onions, onions and garlic to the bone soup I make at home, because that will make the bone soup taste bad.
After the bone soup is transferred to the rice cooker, we will cover the pot and cook for an hour. After the bone soup is completely cooked, add some red dates and medlar to the pot and cook for a few minutes, then you can go out. The bone soup cooked in this way is the most delicious and can best ensure the original flavor of the bone soup. Have you learned this method of making soup?
Summary:
When you cook bone soup at home in the future, remember to follow the above steps step by step. Blanching is the key step to remove the fishy smell of bone soup. When ironing, just follow the method I taught you. Remember, when you cook bone soup, you must never add other condiments, such as onion, ginger, garlic and star anise.