Degreased ice cubes
Prepare a stainless steel plate rice spoon in advance, then put the ice cubes in, put the rice spoon in the bottom pot, and then wrap it around the surface several times, so that the oil on it can be pumped away. Because oil heat can be condensed in ultra-low temperature natural environment, it is very easy to remove.
Oil-absorbing paper degreasing
The application of oil-absorbing paper can also achieve a very good effect of digesting and absorbing oil. Oil-absorbing paper is easy to buy. If you want to remove the vegetable oil from the noodle soup, cover it with oil-absorbing paper immediately until the vegetable oil is sucked in, and then take it out and throw it away. If it is not sucked up, you can put it again until you are satisfied. This method is very convenient to apply.
Degreased food
Defatted foods can be used to extract vegetable oils, such as sweet potato vermicelli, orange peel, bean curd skin, bamboo shoots and green beans. The actual effect of degreasing in soup is very good, which can make the taste of soup stronger and stronger.
Sliced bread degreasing
You can buy some steamed bread or toast bread, cut it into pieces at home, air-dry or dry it, pinch it with chopsticks, and then drag it back and forth in the soup, so that the oil can be pumped away.
Degreasing of fresh-keeping bag
Straighten the fresh-keeping bag first, stick a few holes on the surface with a wooden sign, then open the fresh-keeping bag and put it on the soup. The two sides must be firmly stuck to one side of the pot until the soup is cold, and the oil can condense on the fresh-keeping bag, so that the soup will not be so greasy.
Ultra-low temperature static degreasing
In order to remove the grease on the surface of soup, the method of ultra-low temperature static storage was adopted. If you want to boil the oil in the noodle soup, you can let it cool first. Generally, vegetable oil will condense when the weather is cold, and then it can be fished out with a rice spoon. If it is in summer, it can be frozen in the refrigerator until it condenses.
Bones are delicious and simple as follows:
Ingredients: 6 kg of pig thigh bone, pepper 1 g, 3 g of aniseed, fragrant leaves 1 g, tsaoko 1 g, cinnamon 1 g, 40 g of onion, 20 g of ginger slices, 3 tablespoons of onion with June fragrant bean paste, and onion with June fragrant sweet noodle paste.
Steps:
1. Soak the bought bones in clean water 1 hour, change the water twice in the middle, and wash the blood bubbles as clean as possible, which can also remove the fishy smell to a great extent.
2. Now let's prepare some seasonings for making sauce bone: take a plate and add pepper, aniseed, fragrant leaves, tsaoko, fragrant leaves and onion ginger.
3. Prepare another small bowl, add 3 spoonfuls of bean paste, 2 spoonfuls of sweet noodle paste and 1 spoonful of Chili paste to the bowl, and stir well for later use.
4. Put the soaked big bones into a pot in cold water, boil the pot to remove floating foam, turn it over a few times, and cook for 10 minutes as much as possible.
5. Put the scalded big bones into a hot water basin, wash the surface impurities, remove them and drain them.
6. Pour a little oil into the pot and add rock sugar to make the sugar color.
7. When it turns caramel, add a bowl of water, stir well, and remove it for use.
8. Clean the pan that has survived the sugar color, pour oil into the pan, and add seasoning to stir-fry the fragrance.
9. Pour in the sauce and mix well.
10, add a proper amount of water, pour in sugar, light soy sauce and high-alcohol liquor, stir well, add processed big bones, stir well, open the lid of the water and simmer for 90 minutes, turning several times in the middle to make the taste even.
1 1, delicious, soft and rotten, rich in sauce, suitable for all ages.