To make bone broth do not need to use boiling water blanching, that is only the traditional way of doing it, the bones after the hot water a scald protein back to solidify, resulting in the release of nutrients can not be, so it must be used in cool water slowly simmering over low heat so that a little bit of heating so that the nutrients in the bones gradually dissolved into the water water water must be added to the full one-time do not add water in midway or else the soup back to the freshness of the soup also do not add salt too soon add a little spoonful of vinegar after the pot is open, this will help Calcium out of the soup taste more delicious and then the fire can be a little more skimming off the captive foam to keep the fire slowly simmering for about two or three hours or you can add some onion, ginger and garlic simmering a pot of rich and tasty soup on the OK

You can according to their own tastes and then make the soup dishes you like nutritious and delicious at the same time Oh

Choose a fresh mixed bone, any part of it can but to ensure that at least one bone (smashed) Soak for half a day in water (change the water a few times), put cool water in the pot not over the bones on the line, put some wine to boil the pot, next to a pot of hot water standby, take another pot on the fire to boil, put onions, ginger, peppercorns, dashi, cooking wine to cook for a while, half of the woodchucks with hot water, put into a pot, put the boiled bones put in hot water to wash away the blood froth put into a pot with the chicken and cook.

Bones: use a stick bone and two fan bones

Applications: two corn, two to three carrots, ginger 4 slices

Practice: use a pot of boiling water to cook the bones for a few minutes, fish up and spare

In the pot of soup in the water, and then the ingredients and the bones, and then put in the pot of soup for 2-3 hours, put the right amount of salt before drinking it on the OK.

This is the most common soup in Guangdong, so try it!

But you don't know what you're using your bone broth for, there's one bone broth that's special.

Main ingredient: 3-5 bones, ingredients are: leaves and stems of pickled beets

With 3-5 bones, one divided into two sections, but also the first few minutes of boiling water, and then placed in a pot, add water, water, water does not have to be too much, the bones drowned a little bit enough, first with a large fire, burning 20 hours or so, and then change to a small fire to simmer for 30 minutes or so, the head of beets leaves and stems and so cut into small particles, into the soup, and then add a little bit of water, and then add a little bit of water. Simmer for another 15 minutes, then add a little salt and pepper, this kind of soup, the flavor is very special, the rice is really good.

Bone broth is rich in nutrients and flavor, mainly due to the bones of protein (which contains a variety of amino acids) and fat dissolved into the soup. To make the simmering bone soup flavorful, nutritious, first of all, the bones should be placed in a pot of cold water, gradually warmed up and boiled, and then, switch to simmering, which can make the bone tissue loosening, bone in the proteins, fats gradually depolymerized and dissolved. Secondly, in the process of simmering bone broth, do not add cold water to the pot in the middle, otherwise, the sudden drop in soup temperature, will make the bone in the protein quickly solidified and denatured, contraction into a ball and no longer depolymerization, meat and bone surface space will also be contracted, resulting in meat and bone tissue is not easy to tightly stewed, bone marrow within the proteins, fats can not be a large number of dissolved, which not only affects

The soup in the nutrient content, but also affects the soup flavor and freshness. The company's website has been updated with the latest information about the company's website, including its website, the company's website, and its website.

Bone broth with tomatoes or lotus root will be more fresh

1, in the ordinary ribs or bone broth with a pig's feet (i.e., pork knuckles).

2. Simmer slowly over a stovetop fire for 12 hours. Add a piece of ginger foot as well.

The most taboo thing about making soup is to put a lot of ingredients, such as: peppercorns, dashi and so on. Just put 2 slices of fresh ginger. In addition, you can not add water, especially cold water, in the middle of the soup. At the beginning, just put enough water. Just put salted salt and MSG before serving.