Cattle bone is rich in calcium, mainly composed of inorganic components, of which calcium phosphate accounts for about 86%, magnesium phosphate 2 accounts for about 1%, other calcium salts account for about 7%, and fluorine accounts for about 0.3%. Calcium salts include calcium gluconate, calcium glycerophosphate and calcium pantothenate. It also contains a variety of organic protein and collagen. The fat content of beef bones varies from 12% to 20% according to the kind of bones. Generally speaking, beef bone is a very rare good ingredient for soup.
Some people may ask, with so many ingredients, why choose radish and beef bones? There is an old saying in China: "Eat radish in winter and ginger in summer, and don't seek medical advice.". It's early winter, the weather is cold and the sky is dry, so we need some moist vegetables to replenish water. White radish is a good choice.
Ingredients used
Beef ribs 300 grams of beef bones 300 grams of white radish 500 grams of green onions 1 ginger 1 piece of yellow wine, appropriate amount of pepper, appropriate amount of balsamic vinegar, appropriate amount of salt, appropriate amount of white pepper and appropriate amount of chives.
production process
1. Bovine bones are generally big and hard. Please ask the merchant to help cut them into small pieces when you buy them. The reason why we choose steak and big bones here is because both soup and meat can be eaten. This soup will be very satisfying.
2. Put the beef tendon and big bone into the basin and soak them in water. Change the water many times on the way to soak out the blood in the flesh and blood. Wash white radish, cut into pieces, cut onion into sections, and slice ginger. Wash red dates with clear water.
3. Add cold water to the pot and put the soaked beef bones into the pot, add cooking wine and ginger slices, and open the fire. At this time, floating foam will appear. These are mucus under cowhide and blood that has not been soaked. Skim the floating foam with a spoon, remove it and rinse it with warm water to control the water.
4. Prepare a big casserole, add cold water, enough cold water, put the beef backbone in it, add a few slices of ginger, onion, a few peppers, yellow wine and a few drops of balsamic vinegar, turn on a big fire, wait for the soup to boil, change to a small fire, cover the pot, and cook for 3 hours with a small fire.
5. Wait for the soup to stew for 3 hours, add the white radish, cover the pot and stew for another hour, let the beef bones and white radish be cooked thoroughly, add white pepper and salt to taste when taking out the pot, and sprinkle with chives.
Summary of the production skills of beef bone soup 1. In addition to stick bones, beef ribs or beef with meat can be added to the beef bones for soup, which can not only increase the flavor of the soup, but also satisfy the appetite by eating meat.
2. When buying, please ask the merchant to help process it into pieces, otherwise it is not good to chop bones at home. Soaking in clear water for many times and changing water halfway can reduce the fishy smell of beef bones when boiling soup.
3. Cooking the meat in cold water can lock the nutrients in the meat. When the water boils and the floating foam comes out, skim the floating foam as clean as possible, then take it out and rinse it with warm water. No cold water. Otherwise, the impurities on the surface can't be cleaned.
4. The beef bones are hard and hard to cook, so the stewing time should be long enough. A few drops of balsamic vinegar can make the calcium in the bones easier to dissolve in the soup.
5. add enough water to the soup at one time, and try not to add water in the middle, so as not to dilute the taste of the soup.
6. The soup is delicious, no need to put monosodium glutamate.
Conclusion Beef bone is rich in nutrition, and stew is a very good choice. It is very suitable for winter consumption with white radish. In the cold winter, eating a bowl of meat and radish soup is a pleasant thing.