Today I told my friends that in addition to adding salt, sugar, and various seasonings, it is more important to cook a pot of soup that is full of flavor!

Why do you say that?

As long as the dish is cooked with water, it will immediately go up to a higher level after being replaced with stock.

As the saying goes, four legs are not as good as two legs, two legs are not as good as one leg, and one leg is not as good as no legs.

What does this sentence mean when it comes to the nutrition and deliciousness of food ingredients?

The ones with four legs mostly refer to pork, beef and mutton, also called red meat, the ones with two legs mostly refer to chickens, ducks and geese, which are called white meat, the ones with one leg refer to mushrooms, and the ones without legs refer to various fish.

The above-mentioned ingredients can all be used as raw materials for making soup stock. The soup made from their umami and essence is definitely a great help in the home kitchen.

After talking about the raw materials for making soup stock, let’s talk about the classification of making bone soup.

There are many ways to make bone soup. Generally speaking, there are two types: meat bone soup and vegetarian bone soup. The main ones are chicken bone soup, fish bone soup, beef bone soup, pig bone soup, and vegetable bone soup.

Bone soup, seafood bone soup, etc. are divided into three types in terms of color: bone soup, white soup and fragrant glutinous rice soup.

The unique high-fresh bone soup we are going to focus on today is a fragrant glutinous rice soup.

After briefly introducing the classification of bone soup, here comes another old saying: it’s not fresh without chicken, it tastes bad without duck, it’s not thick without bones (skin), and it turns white without belly (fish).

The bones and skin in this sentence mean pork ribs and pork rinds, and the tripe and fish mean pig tripe and grass carp. It is very obvious that these four foods are used in the bone soup cooked today, and we cook it.

It is the most beautiful fragrant grains, fresh on the bottom and served immediately.

For household fresh soup, prepare a pork bone, a chicken wing aged more than a year, a duck leg, and a grass carp.

Since bone soup is so good for cooking, how can we make it at home to not only improve the quality of the dish, but also store it for a long time and use it anytime?

After the bone soup is ready, find a shady place at home and let it cool down thoroughly. Then find a sealable container and throw it in the refrigerator. It will ensure that it will not deteriorate easily within a month.

Special reminder, it is best to use film bags or some small containers to amplify bone broth. Frequent thawing has a great impact on the shelf life of large bone broth. Quantitative analysis and collection can effectively prevent this phenomenon. After all, it is not allowed to mix at home.

Hotel comparison.

Today, after the bottom of the hot pot is boiled, let's summarize: the food processing is as follows: pour cold water into the pot to remove the smell, stir-fry in a cold pot to bring out the aroma, add boiling water to the pot and cook for two hours, and then change to the order of simmering.

Put the chickens, ducks, geese, and pigs in the boiling water first, then add the grass carp an hour later.

Do not add salt or other condiments when cooking bone soup to enhance the flavor, in order to prevent the color of the tea soup from becoming cloudy and destroying the delicious flavor.

If you like to eat good-tasting, high-end food, you must take time out of your day to cook a pot of bone soup at home. For any dish that contains water, try to switch to bone soup. One spoonful is enough to experience the added freshness.

It's delicious.