Big bone soup is rich in nutrients. The collagen contained in the bone soup can effectively strengthen the regeneration ability, differentiation and proliferation metabolism of connective tissue. It has both connection and nutritional functions. The rich calcium can slow down bone aging. Drinking big bone soup regularly can also have beauty and beauty effects.

How to make bone soup? How to keep it?

Soup making

Big bone sticks, spines, etc. are called big bones. Soak the big bones for about 2 hours. After soaking in the blood, add water to the pot and bring to a boil. Add the big bones. Blanch the bones for about 2 minutes, take them out, add enough water to another pot, add the large bones, ginger slices, green onion segments, and peppercorn packets, bring to a boil over high heat and skim off the foam, then reduce to medium-low heat and simmer for about 2 hours until the soup becomes soupy. The juice is thick and white. Add salt and MSG to season when the bones are separated. One pot of delicious big bone soup is ready. The milky white soup is full of flavor when you take a sip. You will sweat all over after drinking a bowl and feel refreshed.

Storage

After the big bones are boiled, it is best not to drink them all at once, otherwise the taste will be much worse when heated again. It needs to be cooled thoroughly and placed in the refrigerator.

If used in restaurant kitchens, large-scale bone soup cooked in large batches can be used as "fresh soup" for cooking. Likewise, it will taste delicious only if it is cooked and used on the same day. If it cannot be used up on the same day, boil it before closing and skim off the foam and store it in a cool place and let it cool naturally to ensure that the soup quality is intact.

Most restaurants cook it repeatedly, that is, adding large bones every day. The soup is rich in protein, fat, and collagen. The longer the bone soup is cooked, the more fat and collagen it contains. , it will naturally become frozen after cooling.

The reason why the big bone soup is bubbling as mentioned in the question is because it was not boiled before closing and the residue was salvaged, causing acidic fermentation, let alone freezing! This pot of bone broth is ruined.

How to store it

1. Keep the bone soup overnight, boil it over high heat, skim off the foam, knock off the residue, and put it in a cool place to cool naturally.

2. For long-term use, it can be stored in a refrigerator when cool and can be boiled before use the next day.

3. For repeated use, add large bones every day, remove the previous residue, boil and add large bones to cook. The longer the bone soup is boiled, the thicker and more delicious the soup will be.

4. If large bone soup is not stored properly, it will undergo acidic fermentation and a layer of small bubbles will appear on the surface of the soup. This soup has deteriorated. Even if there is no peculiar smell, this soup is not fresh!