How to simmer bone broth best
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Cooking bone broth with a small spoon of vinegar can make the phosphorus and calcium in the bones dissolve in the soup and preserve the vitamins in the soup.
Before simmering big bone soup, the big bones should be boiled, wash away the blood water floating foam, if the soup is not cleaned up, will affect the final soup color, this general cooking meat soup is this step, to emphasize, is to use cold water, into the ingredients, and boiled together, rather than hot water into the ingredients.
Big bone meat is best fried in hot oil beforehand, usually first with onion and ginger burst incense, put the ribs stir-fried, and then cooked into the wine, the flavor is really let a person drool. In fact, like cooked fish soup, the creamy broth is the perfect combination of water and oil.
Don't add cold water halfway through cooking, so that the sudden drop in temperature of the soup doesn't lead to rapid solidification and denaturation of the proteins and fats, affecting the nutrition and flavor.
It is best to cook with cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperatures, the outer layer of meat protein will immediately coagulate, making the inner and outer layer of protein can not be fully dissolved into the soup; in addition, do not put salt too early, salt will make the meat containing water quickly run out, will also accelerate the protein coagulation, affecting the soup's fresh flavor; green onions, ginger, and wine, and other condiments should not be put too much, the appropriate amount is good, otherwise it will affect the soup itself The freshness of the soup itself will be affected.
If you feel that bone broth is too greasy to drink just like this, you can add some seaweed or winter melon or radish, and it won't be greasy. You can also place a small amount of nori on the fire and roast it, and then sprinkle it into the soup, which can also remove the grease.
During the process of cooking the soup, you should pay attention to skim off the floating powder and floating oil on the surface of the soup, otherwise the soup will be ugly in the end.
To make the soup clear and not muddy, it must be burned with a slight fire so that the soup is only open, not rolling. Because the big roll, will make the soup protein molecules condensed into many white particles, the soup is naturally cloudy.
So, how long should bone broth be simmered?
How long does bone broth take to simmer
Bone marrow is chopped into chunks, blanched, and then boiled over low heat for 60-90 minutes, before leaving the pot, you can put some cut up pieces of winter melon, or pieces of lotus root, which will add to the function of cooling and removing fire. At the same time in the cooking bone, if you can put in some green beans all the way to cook, hot days drink will be more refreshing.
Bone broth is generally divided into two kinds, one is a milky white broth, this kind of soup with water must be a one-time add enough, not halfway to add water, can not add soy sauce, after boiling need to be on fire for about an hour. The second is clear soup, large fire boil into a small fire, about 1.5-2 hours can be.
Bone broth put vinegar more calcium
In the process of boiling bone broth properly put some vinegar, can maximize the calcium in the bones dissolved out, increase the calcium content of bone broth.
In addition, in the process of boiling bone soup can not blindly increase the amount of edible acetic acid, otherwise it will affect the delicious bone soup. Bone broth simmered for a longer period of time, the calcium ion content in the soup has increased. This is because the bones have porous characteristics, a large number of small holes in the soluble matter to the outside diffusion, as well as acetic acid and small holes in the reaction of inorganic calcium salts and then dissolved into the soup need time; therefore, time to extend, the soup will continue to increase the content of calcium ions, but to a fixed time later (23min), the increase is not very obvious, so the simmering of the soup can not be unlimited extension of time.