Stewing bone soup with vegetables not only increases nutrition, but also makes it taste better.
1. For example, lotus root has the effect of nourishing the stomach and nourishing the yin, strengthening the spleen and benefiting the qi, so it can strengthen the spleen and appetizing to make soup with pork bones.
2. Corn smells fresh and fragrant, and pork ribs together in soup, help increase appetite, reduce greasiness.
3. Kelp contains fucoidan, alginate and other substances, which can help reduce blood pressure and fat, and pork ribs together in soup, help reduce the body's absorption of saturated fat and cholesterol.
4. Winter melon has the effect of moisturizing the lungs, clearing heat and diuretic, which contains propylene glycol can effectively inhibit the conversion of sugar into fat, is very suitable for soup with ribs.
Expanded information:
An experiment has proved that, in the pressure cooker after two hours of steaming, the bone marrow inside the fat have floated out of the water, but the soup inside the calcium is still minuscule. To supplement calcium with bone broth, you can add half a bowl of vinegar, and then slowly simmer for an hour or two. Vinegar can effectively help dissolve bone calcium. It should be noted that: this time must not use the pressure cooker, it is best to use the casserole to stew, to avoid excessive aluminum dissolved in the bone broth.
Pay attention to the late salt, salt put too early will make the meat in the protein coagulation, not easy to dissolve, but also will make the soup color dark, concentration is not enough. Salt put late does not affect the flavor of the soup, but also keep the meat tender. So it's best to add salt when it's almost time to cook.
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