Home-style recipe for big bone soup 1

The first step: boil a pot of water, put in the stick bones, blanch them for a few minutes, and boil out the blood in the bones. Remove the bones and discard the water.

Step 2: Add cold water to the pressure cooker, add the old ginger slices, then add the blanched cob bones, add some pepper, and the most important thing is to add a few drops of white vinegar.

Note: 1. Use cold water to stew the soup. The cold water must be added enough at a time. Cold water can prevent the protein in the outer layer of the meat from coagulating immediately, so that the protein in the inner and outer layers can be fully dissolved into the soup. This makes the soup taste more delicious.

2. When stewing bone soup, add a few drops of white vinegar, because vinegar can dissolve the calcium and phosphorus in the bones into the soup. At the same time, do not add salt too early, because salt can dissolve the calcium and phosphorus in the meat. The water will escape quickly, which will accelerate the coagulation of protein and affect the taste of the soup.

3. Use a pressure cooker to stew bone soup. From my own point of view, this way more oil will be produced, the soup will be thicker, whiter and more delicious, and it will not take too long to stew bone soup. It will eventually destroy the protein in the bones.

Step 3: Use a spoon to stir evenly in a clockwise direction, cover the pot, and cook over high heat. When the pressure cooker is out of gas, cook over high heat for three minutes, then simmer over low heat for 30 minutes. , until the pressure cooker becomes stuffy and no air comes out, then open the lid.

Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the soup surface in a small bowl and use it for cooking next time.

Step 5: Divide the soup in the pot into 2-3 crisper boxes, then put it in the freezer of the refrigerator. When eating, take out one box to thaw. Boil it, add the vegetables and cook. Just add a little salt to the soup, and it will be extremely delicious and nutritious. The cooked vegetables will not lose vitamins.

Home-made recipe for big bone soup 2

1. Clean the bones.

2. After the water is boiled, put the bones in and blanch them. When the color changes, take them out and put them in cold water, and then wash them. (The purpose of blanching is to remove the blood water, and the purpose of putting it in cold water is to condense the fat on the outer layer).

3. Put water in the casserole (please put enough at one time), put the washed bones in, first use low heat, then high heat until it boils. (The purpose of lowering the heat first is to allow the casserole to preheat).

4. After the water boils, skim off the foam and add ginger, green onions and cooking wine.

5. After the foam is almost gone, turn to low heat and simmer for 2-3 hours. You can put a little vinegar on the way so that the nutrients in the bones can be dissolved.

6. Add salt before serving.