The big bones are stewed in a casserole. The taste is more fragrant, but you need to add corn, carrots, cooking wine and other ingredients together and simmer for an hour to get the flavor. It also allows the meat of the big bones to become tender. of softness. Regarding the method of making large bones stewed in a casserole, it is recommended that you learn how to make it. You can stew soup on a regular basis to supplement the calcium and protein your body needs and promote bone development.
How to make casserole bone soup 1
Ingredients: 400 grams of pork bones, 100 grams of corn, 100 grams of carrots, 100 grams of chestnuts, 4 grams of salt, a little green onion, 7 grams of ginger , 15 grams of cooking wine, 1000 ml of water.
Method:
1. Wash the keel, put it into a casserole, add cold water, add ginger slices and cooking wine.
2. Bring to a boil over high heat and skim off any floating residue.
3. Add the corn segments, reduce to low heat and simmer. After an hour, add the chestnuts and simmer.
4. Continue to simmer for 15 minutes, then add carrots and simmer.
5. Cook for another 15 minutes, then turn off the heat, add salt to taste, and sprinkle with chopped green onion for decoration. It is very delicious.
Recipe 2 of Casserole Bone Soup
Ingredients: 400g large bones, 200g Pleurotus eryngii, 30g dried shiitake mushrooms, 1 corn, aniseed, salt, ginger, and appropriate amount of cooking wine.
Method:
1. Buy the big bones, chop them, wash them and soak them in cold water for a while to soak the blood.
2. Blanch it with boiling water and put an appropriate amount of cooking wine in the water.
3. Serve out and set aside.
4. Wash the remaining raw materials and prepare them for processing.
5. Make water in a casserole and add large bones.
6. Add ginger slices and corn as well.
7. Add the soaked mushrooms as well.
8. Appropriate amount of cooking wine.
9. Use the right amount of aniseed, not too many bones, don’t add too much, it will cover the original taste.
10. Light the fire and bring to a boil over medium heat.
11. After boiling, turn into a small fire.
12. After half an hour, add the sliced ??king oyster mushrooms.
13. Bring to a boil and simmer over low heat.
14. Add appropriate amount of salt to taste after one hour.
15. Simmer over low heat and drink it whenever you want. Some people can cook soup for a long time, depending on their personal time.
Recipe 3 for casserole bone soup
Ingredients: 350 grams of ribs, half a cabbage.
Method:
1. Rinse the ribs, blanch them in boiling water for a minute or two and then remove them to remove the blood.
2. Cut the cabbage into large pieces and set aside; cut the tofu into matchbox-sized pieces; soak the vermicelli in cold water until soft.
3. Put the ribs into a casserole, add enough water (about 1 kg) to cover the ribs, bring to a boil over medium heat, be sure to keep boiling for another 20 minutes, so that the soup will be creamier. white. After the soup turns white, turn to low heat and simmer for about 45 to 60 minutes.
4. Add salt to taste, pour in tofu and continue to simmer for about 15 minutes.
5. Put the cabbage and vermicelli into the pot, simmer for about 5 to 8 minutes, then turn off the heat and eat.