But remember to make sure you don't add salt first, wait until the soup is simmering. By adding salt at the beginning, the proteins solidify. Also, be sure not to let the over-watered bones meet the cold water again. If you add oil and sauté them before adding water to cook them, then the proteins dissolve out more easily and the soup is creamy.
The experience of making bone broth white.
Materials: shaved pork thigh bone (stick bone 2), ginger 20 grams, 10 grams of garlic, green onion 2, wolfberry
Production process:
1 General buy bones of the place, you can ask the shopkeeper to help you saw the bones into knots or chopped into knots, so that you do not have to get at home to make a bang Bang Bang Bang.
2 First of all, you need to water the pork bones once: that is, first boil a pot of boiling water, the bones into the boil for about 10 minutes, (see the bones indicate that the rest of the meat is cooked, or there is no blood), fish out. Use cold water to rinse off the bones indicate the end of the blood, but be careful not to wash away the bone marrow inside the bone.
3 Reboil a large pot of water, and when it boils, add the crushed ginger, garlic, and scallion knots, cook for a few minutes, and then add the bones.
4 Once the bones are in, bring to a boil over high heat, cover the pot with a lid (you can leave a small slit), and then switch to medium-high heat and cook for 2-3 hours.
- Note that you want to hot boil white, both to have to keep the pot high temperature. Avoid always going to uncover the pot to see and let the heat dissipate.
- Do not worry about the pot of water boiling dry and keep adding water, really want to add, another boiling water to add, do not add cold water directly. If you feel the fire is too big, rather change to medium heat and avoid adding water constantly.
- While the soup is simmering, don't forget to do something else.
- Do not add salt to the soup, add salt flavor when you drink the soup.
5 We usually do not add water to the soup in the middle of the simmering, after the simmering, the original pot of water becomes half a pot of creamy white soup. This time to turn off the fire, the soup surface of the floating oil first clean up.
6 This soup, you can eat directly, or add boiling water and then boil for 10 minutes to dilute it to eat (when there are more people, it is best to do so), or cooled and frozen back to use.
7 photo of Chinese wolfberry pork bone soup, is to use the broth add boiling water, Chinese wolfberry, and then boiled together for 15 minutes and become. If you want to add other herbs to make nourishing soup, add them according to the time the herbs need to simmer.
Other tips:
1, cooking bone broth with a small spoon of vinegar, can make the bones of phosphorus, calcium dissolved in the soup, and can save the soup vitamins.
2, never add cold water halfway through the cooking process, so as not to cause a sudden drop in the temperature of the soup leading to rapid solidification and denaturation of proteins and fats, affecting the nutrition and flavor.
3, it is best to cook with cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, the outer protein layer of the meat will immediately coagulate, so that the inner and outer protein can not be fully dissolved into the soup;
Additionally, don't put the salt too soon, the salt will make the meat containing water quickly run out, will also speed up the protein coagulation, affecting the fresh flavor of the soup; onion, ginger and wine and other condiments don't put too much, the appropriate amount is good, otherwise it will affect the fresh flavor of the soup itself.
4, if you feel that the bone soup is too greasy to drink, you can add some seaweed or winter melon, radish, it will not be greasy. You can also put a small amount of seaweed on the fire to roast, and then sprinkled into the soup, can also remove the grease.
5, in the process of cooking soup should pay attention to skimming the soup surface on the floating powder, floating oil, or finally cooked out of the soup will be very ugly.