The first step: first boil a pot of water, put the bones, blanch for a few minutes, the blood in the bones out of the boil, fish out the bones, pour off the water. This process is called "out of the water" or "fly water", not only can remove the blood, but also remove part of the fat, to avoid too fat.
Step 2: Add cold water to the pressure cooker, add slices of ginger, then add the blanched bones, a little pepper, and very importantly, a few drops of white vinegar.
PS: 1, with cold water stew soup, cold water to be sure to add enough, cold water can make the meat outer layer of protein will not immediately solidify, the inner and outer layer of protein can be fully dissolved into the soup, so that the soup tastes more fresh.
2, stewed bone broth, add a few drops of white vinegar, because vinegar can make the bones of calcium, phosphorus dissolved into the soup, and do not add salt too early, because salt can make the meat containing water quickly run out, will accelerate the solidification of proteins, affecting the flavor of the soup.
3, with the pressure cooker stew bone soup, I each point of view, so that out of the [oil more, soup thicker, whiter, more fresh, and stew bone soup is not easy to time too long, long cooking will destroy the protein in the bones.
The third step: stir evenly with a spoon in a clockwise direction, cover the pot, cook with high heat, when the pressure cooker out of gas, the first three minutes of high heat, and then switch to a small fire stew for 30 minutes, smothered to the pressure cooker is not out of gas, and then open the lid.
Step 4: Bone broth has a lot of oil on top, you can use a small bowl to fill the oil floating on the surface of the soup, next time to cook vegetables to be used.
The fifth step: the pot of soup divided into 2-3 plastic box loaded, and then into the freezer in the refrigerator in the freezer, eat time to take out a box of thawing, boiling, into the vegetables to cook on the line, in the soup only need to add a bit of salt, it is delicious, and nutritious, cooked out of the vegetables will not lose vitamins.
PS: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms and other vegetables in the soup to cook together, when you eat, you can also do according to personal taste and then make a flavor plate dipped in vegetables, so that it is very suitable for winter to eat, eat the body warm, very comfortable.
--Boiling first of all to pay attention to three points:
1, the vessel of soup Boiling soup preferred vessel is casserole, followed by raw iron pot, again stainless steel pot.
2, select the material for making soup. The best way to make bone soup is to use pig leg bone, followed by dragon bone, and again pig skull.
3, master the fire of soup. Simmering method: In the casserole put in a sufficient amount of water, at the same time add the bones, large fire boil after switching to a small fire simmering for 2 hours, if not so greasy, the soup above the removal of floating oil after seasoning can be. This simmered soup is delicious and clear. If you want to simmer out of the soup like milk, in the simmering of the second hour to change to medium heat, so that the simmering is milky.
Specific bone broth is:
Weigh 1 kilogram of pig bones or cow or sheep bones. Smashed, add 5 kilograms of water, cook 1-2 hours with the fire, so that the bone marrow containing beneficial components such as viscous prions and collagen, fully dissolved in the soup, and then filtered, remove the bones, add vegetables, it becomes a tasty, nutritious, with the health effects of the bone broth. You can also use this bone broth to cook noodles, boil wont and make other soup to drink.
Smart simmering bone soup
Put the bones into the cold water heating, so you can prolong the protein coagulation time, so that the bones in the fresh material fully penetrated into the soup. This way the soup is extraordinarily good.
Pig bone first clean, and then put into cold water with fire to boil it, two minutes later, the pig bone out (note that must be in the water in the foam are clean and then take out) into a good boiling water casserole, so that out of the pot of bones will be very fragrant. After the bones are put in, add ginger, cooking wine, put a small amount of vinegar (not only can mention the fresh flavor of the bones, but also can make the bones of calcium are dissolved out) slow fire stew 2-3 hours, drink time in the addition of salt, chicken essence and green onions, very fragrant.
It is recommended that the first soup be used for vegetables, as it is more oily.)
The second soup is the best.
Add winter melon stew if you add a little milk when starting will be better.
Smart stew bone soup
Chop the spine into the appropriate section into the water soak for half an hour, wash off the blood, to be drained of water, put the bones into a pot of boiling water to boil, decanting the blood foam out of the bones, wash with water and then put into a pot with enough cold water, add the appropriate amount of green onions, ginger, cooking wine, the first with a high fire to boil, and then decant the dirt foam 10-15 minutes, and then change to a small fire simmering for about Half to 1 hour, simmering rotten, remove green onions, ginger and floating oil, add the right amount of salt, a little monosodium glutamate, dissolve well into the vessel, and then sprinkled with garlic, green onion or garlic to eat. This simmering out of the bone soup, its meat is soft and tender, soup color white, taste delicious.
Based on personal experience, the bones before simmering must be scalded with boiling water for 5-10 minutes, and then over cold water, the bones on the dirty foam rinse off, and then once added enough cold water for soup, soup put onion, ginger, garlic 2, you can also put your own favorite herbs, such as commonly used in salvia, astragalus, angelica, ginseng, goji berries, jujube, and so on, not only to increase the flavor of the soup, but also healthy and strong body.
Then cover the lid of the medium fire until the soup rolled, and then change the small fire diffuse boil on about 1 ? hours can be. Finally put salt, no need to put MSG.
2, it is recommended to use mineral water to boil beautiful soup, the flavor will be more beautiful.
3, some medical experts say that after boiling the water can be added to the appropriate amount of vinegar, vinegar can make the bones of phosphorus, calcium dissolved into the soup;
4, with horseshoes, green and red rooibos boiled pig bones, slow simmering it for two hours you can drink, this soup do not have to add MSG is also as fresh and sweet
5, if it is a goat bone, then it is necessary to put a bit of ginger and jujubes, sasanqua, yucca to pressure the taste
5, if it is the sheep bone then we have to put some ginger and dates, salvia, yucca to press the taste. p>
Long drink bone soup specific method is this:
1: large bones open in cool water on the fire to cook, the water boiled skimming cloud foam.
2: foam clean in the soup put about ten peppercorns, scallions cut into sections, it is best to put some carrots (because carrots are small ginseng, has a very high nutritional value) with the stew, start the pot when the salt.
3: the best one-time water enough, do not lift the lid, if it is a pressure cooker stew then ten minutes to enjoy both delicious and nutritious bone broth. For the weak, this practice is the most pleasant.
No matter what kind of animal bones, cool water in the pot, bones should be smashed.
Burn over medium heat until it opens up to remove the foam. Under the spice seasoning, add a little wine, a little vinegar, you if you love broth with low heat simmer for about two hours (uncovered).
Want to drink thick soup (that is, milk soup), with a large fire to cook for half an hour (with a lid), and then with a small fire to cook for an hour or so (without a lid can not be dry pot) water should be added enough at a time, non-add can not be added to only add boiled water, never affect the quality of the), out of the pot before the do not put salt, in the end of the froth after the point of vinegar can be conducive to the bone of the calcium in the soup of the solubility. How do you want to drink after the pot depends on their own preferences, there is no regulation.
Fan bone 500 grams, through the bone 1000 grams, 500 grams of tailbone, 500 grams of bone, onion knot 1 small tie, ginger 1 small piece, 50 grams of yellow wine, 5 kilograms of water.
1, the fan bone, straight through the bone, tail spine bone, broken bone wash, and then put into the boiling water pot boil and then turn to a small fire to cook for 10 minutes.
2, take out the bones, put them into warm water, use a rag to wash the bones root by root to refresh, especially the blood foam and impurities in the bone crevices, should be wiped off.
3, and then through the bone split, split the two pieces, out of the marrow, put in a steel pot, with a fine mesh sieve filter broth, add onion, ginger, wine, with a large fire, and then skimmed off the froth, turn the fire stewed to 3 hours out of the soup, that is good.
4. General pork bone broth can be used continuously, the family can be cooked for 9-10 hours, can be taken 2-3 times, to the fan bone has been crispy, the bone color is grayish, soup flavor, fat nutrition has been exhausted. Color: soup clear and bleaching oil.
Nutrition experts recommend the method is: stew before the soup, the first cleaned bones smashed open, and then into the cold water, cold water one time to add enough, and slowly increase the temperature, in the water boiled can be appropriate amount of vinegar, because the vinegar can make the bones in the phosphorus, calcium dissolved into the soup; at the same time, do not put salt too soon, because the salt can make the meat contained in the water run out very quickly, it will accelerate the solidification of proteins, affecting the soup's freshness;
First of all, the bones should be placed in a pot of cold water, gradually warmed up and boiled, and then, switch to simmering stew, which can make the bone tissue loosening, bone in the proteins, fat gradually depolymerization and dissolution.
Secondly, in the process of simmering bone broth, do not add cold water to the pot in the middle of the process, otherwise, the sudden drop in soup temperature will make the bone in the protein quickly solidified and denatured, contraction into a ball and no longer depolymerization, the meat and bone surface of the gap will also be contracted, resulting in meat and bone tissue is tight not easy to simmering crispy bone marrow within the proteins, fats can not be a large number of dissolved, which not only affects the soup nutrient content, but also affects the soup flavor of fresh aroma and richness. This not only affects the nutritional content of the soup, but also affects the degree of freshness of the soup flavor.
How to make bone broth milky?
General sheep beef soup store is the bones soaked in water percolation for 2 - 4 hours! And change the water two or three times in the middle! The reason for this is to soak out the blood inside! The reason for this is to get the blood out of the water, so that the soup looks clear! There will be no flocculent impurities produced by the blood in the soup! Of course, you can also blanch it in boiling water! But in that case! Can only eliminate the skin of the blood impurities! And the fresh flavor of the soup is greatly reduced!
The white soup is because he cracked the bones! And with fierce fire simmering, bones and meat in the protein, fat, etc. can not be fully dissolved in water, so we see the white lamb soup, if we will leave it for two or three hours then we find it clear again! If the soup is not white in color you can add a few sheep or cow brains! Note that you must use ----- fierce - fire ---- oh ！！！！！
First of all, the bones should be placed in a pot of cold water, gradually warmed up and boiled, and then, switch to simmering and stewing, which can make the bone tissue loose, the protein in the bone, the fat gradually depolymerization and dissolution.
Secondly, in the process of simmering bone broth, do not add cold water to the pot in the middle of the process, otherwise, the sudden drop in soup temperature will make the bone in the protein quickly solidified and denatured, contraction into a ball and no longer depolymerization, the meat and bone surface of the gap will also be contracted, resulting in meat and bone tissue is tight not easy to simmering crispy bone marrow within the proteins, fats can not be a large number of dissolved, which not only affects the soup nutrient content, but also affects the soup flavor of fresh aroma and richness. This not only affects the nutritional content of the soup, but also affects the degree of freshness of the soup flavor.
How to make bone broth milky?
General sheep beef soup store is the bones soaked in water percolation for 2 - 4 hours! And change the water two or three times in the middle! The reason for this is to soak out the blood inside! The reason for this is to get the blood out of the water, so that the soup looks clear! There will be no flocculent impurities produced by the blood in the soup! Of course, you can also blanch it in boiling water! But in that case! Can only eliminate the skin of the blood impurities! And the fresh flavor of the soup is greatly reduced!
The white soup is because he cracked the bones! And with fierce fire simmering, bones and meat in the protein, fat, etc. can not be fully dissolved in water, so we see the white lamb soup, if we will leave it for two or three hours then we find it clear again! If the color of the soup is not white you can add a few sheep or cow brains!
Specific bones or cow or sheep bones 1 kilogram. Smashed, add 5 kilograms of water, cook 1-2 hours with a gentle fire, so that the bone marrow fluid containing beneficial ingredients such as mucous prions and collagen, fully dissolved in the soup, and then slightly filtered, fished out of the bones, add vegetables, it becomes a flavorful, nutritious, with the health effects of the bone broth. This bone broth can also be used to cook noodles, boiled blunt and made into other soups to drink.