Material: 250g of sheep bone.

Accessories: 90g soybean and 60g oyster sauce.

(1) Wash soybeans and soak for half an hour;

(2) Wash oyster sauce;

(3) washing sheep bones and cutting them into pieces;

(4) Put the soybeans, oyster sauce and sheep bones together in a hot pot, add a proper amount of water, cook for 2 hours with slow fire, and season.

Radish mutton bone soup

Ingredients: white radish, sheep bone, chopped green onion, ginger slices, salt and rice wine.

working methods

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(2) before going out the next morning, remove the blood foam from the soup; Cut the radish into pieces and throw it into the soup to continue cooking.

(3) You can drink it when you come back at noon. Sprinkle some chopped green onion after serving.

Red jujube corn mutton bone soup

Ingredients: two sheep bones and one corn.

Accessories: red dates 10, onion and ginger.

working methods

(1) blanch the sheep bones in cold water and remove them.

(2) Put the corn into the pot

(3) Add onion and ginger slices.

(4) put in sheep bones

(5) Add red dates

(6) Cook on low heat for four hours and season with salt.

Bone soup should not be cooked for a long time.

Many people have the habit of drinking bone soup, thinking that the longer they cook the soup, the more delicious it tastes and the more nutritious it is. In fact, this view is wrong

In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and cooking for a long time will destroy the protein in bones. Therefore, the time for cooking bone soup should not be too long.

The method recommended by nutrition experts is: before stewing soup, break the cleaned bones, then add cold water, add enough cold water at one time, and heat slowly. After the water is boiled, add some vinegar, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup; In addition, the stewing utensil recommended by experts is pressure cooker, because it won't take too long to cook soup in pressure cooker, and the nutrients such as vitamins in soup won't be lost too much, and the trace elements contained in bone marrow are also easily absorbed by people.

Old people and children should not drink bone soup often. Because the meat left on the bones is high in fat, and the boiled soup is also high in fat, it is advisable for the elderly and children to drink less bone soup.

Matters needing attention in eating sheep bones

Suitable population of sheep bone

Sheep bone is rich in nutrition and is a good tonic. Suitable for people with fatigue, soreness of waist and knees, muscle spasm and anemia.

Taboo to eat sheep bones: people with fever should not eat them.

How to choose sheep bones

Fresh sheep bones: the meat is bright red and uniform, shiny, delicate and firm, elastic, slightly dry in appearance, not sticky, fresh in smell and free from other peculiar smells.

Storage method of sheep bone

Sheep bones are not suitable for long-term storage, and it is best to eat them within 1-2 days. For long-term preservation, the mutton can be stripped of fascia, wrapped with plastic wrap, wrapped with a layer of newspaper and a layer of towel, and frozen in the freezer. Generally, it can be kept for 1 month.