Preparation of seasoning salt, chicken essence, high white wine
Making process 1, cattle bones are large and hard, frozen cattle bones are generally cut into small pieces, if you buy in the market, you can ask the boss to cut into small pieces.
Then put the bones in water and soak for two hours, changing the water three times. The purpose of soaking beef bones in water is to soak the blood out of the bones, in order to achieve the initial deodorization effect.
If the bones smell fishy, you can drop some white wine in the water to soak, in order to achieve the effect of deodorization.
2, after soaking the beef bones clean, cool water into the pot, put some white wine, large fire boil, and then blanch for 3 minutes.
3, and then picked up with water to rinse the surface attached to the foam, foam is also one of the sources of fishy flavor, so be careful to rinse clean.
4, then prepare a large soup pot, fill with cool water, and then put the beef bones, high heat to boil, put some white wine to fishy, do not cover the lid, and then continue to open the fire to cook for 5 minutes, which is to let the fishy flavor of the beef bones to radiate out, and then one can make the soup more thick white.
5, 5 minutes later, according to two pounds of beef bones into the 4 Yam Nai, 1 piece of incense leaves, 4 cardamom, a small piece of good ginger, a large piece of flattened ginger, pepper more than 10 grains, a little white pepper grains crushed, a small piece of Chen Pi, and then continue to open the lid and cook for 8 minutes.
We often say that too much is too little, and this saying applies to the cooking of ingredients. Simmering beef bone soup, spices more soup will be bitter, and can not achieve the effect of deodorization, so it is not the more the better, but in moderation, the right amount can make the beef bone soup more mellow and flavorful.
6, and then cover the lid to a small fire to simmer for 2.5 hours to 3 hours. Simmer, there is the meaning of long cooking. Therefore, in order to prevent burning dry, in the cool water should be added at once. If the water is less, do not add cool water, must add boiling water and then continue to simmer.
7, after 3 hours of simmering, the soup is simmering well, and finally add the right amount of salt and chicken essence can be. Stewed in this way out of the cow bone soup, not fishy and not tart, a little odor is not.
8, stewed beef bone broth can be used to cook ground beef or used to make hot pot soup base, the taste is very good.