huaishan corn carrot bone soup

material: a pig bone (about 8-1g), cut into small pieces, half a fresh yam (also known as yam), one corn and one carrot, peeled and cut into large pieces, one ginger and a little salt and pepper.

practice:

1. Wash the pig bones, boil them in a large pot of cold water for five minutes, and then rinse them carefully in cold water.

2。 Boil pork bones and ginger in a large pot of soup with eight bowls of cold water, and then turn to low heat to let the water boil without boiling. You must put enough water at one time, and don't add water in the middle.

3。 After one hour, add corn and carrots, continue to cook for one hour, then add yam for one hour, put salt and turn off the fire. A little longer simmering will make the bones crisp and the meat rotten, and the soup will be more delicious.

4。 After the soup is cool, put it in the refrigerator, remove the greasy or filter the impurities on it the next day, and eat it after heating. This step can make the soup fresher and healthier. You can save yourself the trouble.

carrot and potato bone soup

materials: carrot, potato, pork spine, onion, ginger, cooking wine, chicken essence, chicken essence, salt

practices:

1. Wash potatoes, peel and cut into pieces, wash carrots and cut into pieces, cut off onions and slice ginger

2. Take out the spine and wash it

. Season it with chicken essence and salt. (In order to make the soup look good, I cut half a carrot into a flower shape, and put it 15 minutes before turning off the fire, because it is very thin and small, and it is easy to cook.)

Pork bone soup

Material:

Ingredients: 5g fan bone, 1mg straight bone, 5g tail spine, 5mg broken bone, and 1 small onion knot.

Practice:

Step 1: Put the bones in warm water, and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.

Step 2: Split the straight bones, split them into two pieces, and put them in the pot (I use a casserole here, because my wife said she wouldn't consider eating except the meat stewed in the casserole).

step 3: skim the froth (depending on the meat quality, it may take 1-2 times), then turn to low heat for stewing, and then pour in the right amount of wine (depending on the amount of alcohol ... hehe, joking) for about 5K.

Step 4: From the point of view of nutrition acquisition, vinegar can be added appropriately after the water is boiled, because vinegar can dissolve phosphorus and calcium in bones into the soup; At the same time, don't put salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the delicious soup.

step 5: stew for 2-3 hours before soup is served, that is, the soup is served! How about it? Generally, pork bone soup can be used continuously. It can be cooked for about 1-3 hours at home, and can be used twice until the fan bones are crisp, the bone color is gray, and the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.