Big bones are an ingredient that contains a lot of calcium. They are usually eaten by stewing them in soup. There are many ways to make soup. You need to choose the type of soup according to your taste. When making soup with large bones, you need to clean the head first, then put it into cold water and simmer for 2 hours before eating it. Regarding the method of making big bone soup, I suggest you learn the method introduced.

How to stew big bone soup to make it nutritious and delicious

1. Put it in cold water

Before putting the bones in the pot, wash them first and then blanch them. Blanching can remove dirt, blood foam, and most purines. When stewing soup, add cold water to the pot. Add enough cold water at one time and slowly heat it. After boiling over high heat, simmer over low heat for 2 hours. Only then can the protein be fully dissolved into the soup, and the soup will taste more delicious.

2. Find a good partner

When stewing bone soup with vegetables, it not only increases nutrition, but also makes it taste better. For example, lotus root has the effect of nourishing the stomach, nourishing yin, and strengthening the spleen and qi. When cooked with the ribs, it can strengthen the spleen and stimulate the appetite. Corn has a fragrant smell. When cooked with the ribs, it can help increase appetite and reduce greasiness. Kelp contains algin, alginic acid, etc. Substances that help lower blood pressure and lipids. When cooked with pork ribs, it can help reduce the body's absorption of saturated fat and cholesterol. Winter melon has the effects of moistening the lungs, promoting fluid production, clearing away heat and diuresis, and the propylene glycol contained in it can effectively inhibit the conversion of sugar into fat. , very suitable for making soup with pork ribs.

3. Add an appropriate amount of vinegar

From the perspective of nutrient acquisition, when stewing bone soup, you can add an appropriate amount of vinegar after the water is boiled, because vinegar can make the bones in the bones Phosphorus and calcium dissolve into the soup, increasing the nutrition of the soup and facilitating gastrointestinal absorption.

4. Don’t use too many seasonings

Too many spices may cause odors, affecting the original flavor of the soup and the original texture of the meat. Generally speaking, it is more perfect to combine 2 to 4 kinds of seasonings according to your own taste.

5. Add salt later

Putting it in too early will cause the protein in the meat to coagulate and become difficult to dissolve. It will also make the soup dark and insufficiently concentrated. Adding salt later will not affect the taste of the soup, but will keep the meat fresh and tender. So it’s best to add salt when it’s almost out of the pot.

Method 1

1. Materials

450 grams of pork bones, 3 Hericium erinaceus, 250 grams of lotus root, 1 tube of soup, 10 ml of vinegar, 3 slices of ginger, appropriate amount of salt.

2. Method

⑴ Prepare the Hericium mushrooms to be soaked.

⑵ Submerge the Hericium in rice washing water and soak it for 2 hours. At this time, the Hericium will float because it is relatively light, so you can use something to press the Hericium under the water in order to make it Please drink some water.

⑶The soaked Hericium erinaceus has become soft. Check with your hands whether there are any dry and hard areas. If there are any, you can continue to soak them for a while. If not, dig out the hard core in the middle of the Hericium erinaceus. come out.

⑷ Use clean water (warm water) to repeatedly rub and wash the Hericium erinaceus. At this time, you will see that the water turns yellow. Pour it out and squeeze and scrub again with clean water. Repeat three to four times until the yellow color fades.

⑸Pour the broth into a large bowl, then pour some boiling water into it and make it into a broth base.

⑹Put Hericium erinaceus into a large bowl and steam it in a steamer for more than 30 minutes. Calculate the time after the water boils. The Hericium erinaceus which is not bitter is soaked successfully.

⑺When steaming the hericium, prepare other ingredients for soup.

⑻Put the pork bones into a pot and blanch them in water and set aside.

⑼Peel the carrots and cut into pieces.

⑽Peel the lotus root and cut into pieces, then soak in water with vinegar to prevent discoloration.

⑾ Take out the blanched pig bones and put them into the soup pot, and add the carrots.

⑿Add lotus root and ginger slices.

⒀Pour the monkey mushrooms and soup into the soup pot, bring to a boil over high heat, then turn to minimum heat and simmer for 90 minutes