Question 2: How to stew bone soup is the best, it tastes good and nutritious.
There is an old saying in China: It is better to eat without meat than to eat without soup. Cantonese people are very particular about making soup. "Soup is the whole cultural heritage of Guangdong diet, and it is also the source of happiness in the daily life of men, women and children in Guangdong".
As a person who has worked hard for a day, he can drink a bowl of clear soup from his family when he gets home, and the fatigue of the day suddenly disappears without a trace. That sense of satisfaction and happiness can only be expressed in words.
It's autumn and the climate is dry. I cook a pot of soup for LG every day. He said it was very comfortable to eat, and it didn't get angry. The dishes cooked with soup were not greasy and delicious. They are kept warm in a casserole and won't be cold.
I just want to stew a big pot of soup with a stick bone, put it in the refrigerator and take it out for cooking when eating, instead of wasting time and energy by stewing soup every day.
I bought two big bonzi bones to make soup today. Bone soup is a good nutritious food, which can play an anti-aging role. The collagen contained in bone soup can just enhance the human body's ability to make blood cells, so drinking bone soup often can slow down bone aging.
Step 1: Boil a pot of water, put the bonzi bone in it, blanch for a few minutes, boil the blood in the bone, take the bone out, and pour out the water.
Step 2: Add cold water to the pressure cooker, add old ginger slices, blanched bonzi bones, add some pepper, and most importantly, add a few drops of white vinegar.
PS: 1, stew the soup with cold water, and supplement enough cold water to some extent. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, making the soup more delicious.
2. Add a few drops of white vinegar when stewing bone soup, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt will make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.
3. Stew bone soup in a pressure cooker. I have my own opinion. In this way, there will be more oil, and the soup will be thicker, whiter and more delicious. Moreover, it is not easy to stew bone soup for too long, which will destroy the protein in the bone.
Step 3: stir evenly with a spoon clockwise, cover the lid and cook over high heat. After the pressure cooker is exhausted, boil it with high fire for three minutes, then simmer it with low fire for 30 minutes, and then open the lid when the pressure cooker is stuffy.
Step 4: There is a lot of oil on the bone soup. You can put the oil floating on the noodle soup in a small bowl to cook next time.
Step 5: put the soup in the pot in 2-3 fresh-keeping boxes, and then put it in the freezer of the refrigerator. When eating, take out a box, thaw it, cook it, and add vegetables to cook it. Just add some salt to the soup, it is delicious and nutritious, and the cooked food will not lose vitamins.
PS: You can add white radish, Chinese cabbage, lettuce, green bamboo shoots, lotus roots, mushrooms and other vegetables to the soup and cook it together. When eating, you can also make a taste dish according to your personal taste and dip it in it. This is very suitable for eating in winter, which makes you warm and comfortable.
Question 3: How to make bone soup? It is best to drink 1. Boil the ribs in cold water, skim off the foam after boiling, and add lemon or shredded ginger to remove the fishy smell.
2. Add water again, simmer the bones for 40 minutes, add carrots and mushrooms, and shred the lemon.
3. Add tofu after cooking, and add a little salt and wine to taste.
4. Finally, add vegetables and simmer thoroughly.
Question 4: How to cook big bone soup to taste good? First, blanch the big bones with boiling water to remove the blood from them (bone soup without blood will not smell of blood), then put them into a soup pot (this soup pot must be hot water), then add onions, ginger and aniseed and cook for about two hours. Add salt after the pot is cooked, so as not to change the taste of the soup. Try it and see if it tastes good!
Question 5: How to stew sparerib soup? The meat is delicious and the soup is delicious! Winter melon sparerib soup
condiments
500g sparerib, half a catty of fresh wax gourd, scallion 1 root, cut into pieces, ginger 1 slice, sliced, 2 teaspoons of salt, and cooking wine 1 teaspoon.
working methods
1. Wash the ribs and cut them into small pieces.
2. Wash the wax gourd and cut into pieces.
3. Pour cold water into a casserole or boiling pot, and put the washed ribs in.
4. Boil the water with medium fire, float the blood bubbles floating on the water surface, and when the ribs are cooked to 70% or 80%, add the wax gourd.
5. Put onion, ginger, salt and cooking wine in the pot.
6. Stew with low fire for about 1 hour, add the wax gourd, and stew for about 1 hour until the wax gourd becomes soft (my mother will add some red dates when stewing the soup, which is said to be better for people).
Wash the bought spareribs (with water) first, then put them into the pot, add water, the water will pass through the spareribs, then add onions, ginger slices and a little rice wine, and cook them with high fire. Remember, don't leave the stove when cooking with a big fire to prevent them from spreading. After boiling, skim the foam with a spoon and continue to simmer for half an hour. Peel and cut the wax gourd in the simmering process, wash and drain it, then put the wax gourd into the sparerib soup and cook it together, add salt and monosodium glutamate (according to your own taste) and cook for a while.
Blanch the bones with clear water first, then put some water in the casserole, put a few pieces in the casserole, boil the water for about 40 minutes with low fire, then add the wax gourd and salt and cook for 10 minute. Add some coix seed, and it's coix seed and winter melon ribs soup.
The characteristics of this soup: delicious taste, rich fragrance and rich nutrition. Wax gourd has the function of diuresis and detoxification, and also has the effect of strengthening the spleen and astringent intestines.
Question 6: How to cook bone soup is delicious? What ingredients should I add? Pork bones and chicken are cooked together, because bone soup is fragrant and chicken soup is fresh, which can complement each other. The boiled soup is delicious, delicious and nutritious. 1. Materials: Zanthoxylum bungeanum (8- 10), fennel (2 unopened fennel) and ginger slices (4). 2. Choose 1 round bone half chicken.
Satisfied, please adopt.
Question 7: How to cook bone soup is delicious? The practice of pig bone soup introduces the dishes and their functions in detail: delicious porridge soup
Preparation materials of the pork bone soup: main ingredients: 500g of vermicelli bone, straight bone 1 000g, 500g of tail bone, 500g of broken bone, scallion joint 1 piece, ginger1piece, 50g of yellow rice wine and 5kg of clear water. Characteristics of pig bone soup: fragrant and fat. Applicable dishes: stewed lion's head, etc. Teach you how to make pig bone soup. How to make pig bone soup delicious? 1. Wash the fan bones, straight bones, tail spines and broken bones, then put them in a boiling water pot and turn the heat down 10 minute. 2. Take out the bones, put them in warm water and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones. 3. Then chop the straight bone, divide it into two parts, drain the bone marrow, put it into a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with high fire, skim the floating foam, and stew it with low fire for 3 hours to get the soup. 4. Generally, pig bone soup can be used continuously. It can be cooked at home for 9- 10 hour, and can be used for 2-3 times until the vermicelli bone is crisp, the bone color is gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily. The practice of sparerib-headed lotus seed Gordon Euryale seed soup introduces the cuisine and its effect in detail: the prescription of strengthening the spleen and nourishing the stomach for pregnant women.
Taste: Fragrance technology: original stewed pork ribs, lotus seeds and Gordon Euryale ferox soup. Material: Ingredients: pork ribs (big ribs) 400g, lotus seeds 50g and Gordon Euryale ferox 20g.
Accessories: candied dates 10g, dried lily 20g.
Seasoning: 3 grams of salt teaches you how to make lotus seed Gordon Euryale seed soup, and how to make lotus seed Gordon Euryale seed soup is delicious.
2. Add water to the pot and bring to a boil. Boil the ribs in boiling water for 5 minutes and take them out.
3. Wash the ribs with cold water and chop them.
4. Wash lotus seeds, gordon euryales, lilies and candied dates.
5. Boil a proper amount of water, add the head of ribs, lotus seeds, Euryale ferox and candied dates and cook for 2 hours.
6. Put the lily in the pot and cook for another half an hour.
7. When the soup is cooked, season it with salt. Tips-Health Tips:
This soup has the function of invigorating stomach and spleen.
Pie-food phase grams:
Candied dates: Jujube should not be eaten with raw onions, honey, fish, turtles and crabs. (Quoted from Dietary Guide)
The practice of bone crisp soup introduces the cuisine and its effects in detail: home-cooked recipes, teenagers' recipes, and people's recipes for fattening in low temperature environment.
Taste: salty and fragrant technology: boiled bone crisp soup. Material: main ingredient: pork chops (ribs) 350g.
Accessories: egg 200g.
Seasoning: 50 grams of peanut oil, 60 grams of starch (corn), 5 grams of soy sauce, 3 grams of salt and 2 grams of monosodium glutamate teach you how to make bone crisp soup. How to make bone crisp soup delicious 1. Cut the ribs into 3 cm long sections;
2. The eggs are scattered, and the humidified starch and a little refined salt are mixed into an egg paste;
3. Put the egg paste and ribs together and stir evenly;
4. Put peanut oil in the pot, and when it is 70% hot, fry the ribs in the pot until golden brown, and pour them into the colander;
5. Put the ribs in a hot pot, add broth (500g) and soy sauce, and bring to a boil;
6. Cook on low heat until one third of the soup is left, put it into the soup basin and add a little monosodium glutamate. Tips for making bone crisp soup: This product is fried, which requires about 750 grams of peanut oil and 500 grams of broth. Tips-Health Tips:
1. ribs are flat, and have the functions of tonifying deficiency, strengthening waist and knees, strengthening bones and muscles, benefiting qi and producing milk;
2. Bone crisp soup is mainly ribs;
3. It has the effects of nourishing liver and kidney and lubricating the body;
4. The soup can be used for adjuvant treatment of patients with pulmonary tuberculosis, neurasthenia, malnutrition, chronic hepatitis and chronic nephritis.
5. It is also suitable for healthy people, and regular food can nourish the body;
6. Drink ribs soup regularly, children can prevent rickets in children, pregnant women and lying-in women can prevent diseases caused by calcium deficiency, and the elderly can prevent osteoporosis.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
"The Practice of Stewing Frozen Tofu with Bone" introduces the cuisine and its effect in detail: the northeast dish spleen-invigorating and appetizing recipe.
Taste: Sour and salty technology: original stewed bone and frozen tofu. Ingredients: tofu (South) 250g, sauerkraut 150g.
Accessories: pork chops (big ribs) 1000g.
Seasoning: ginger 10g, pepper 5g, onion 10g, star anise 3g and salt 5g. Features of bone-stewed frozen tofu: tofu is soft, kimchi is sour and salty ... >>
Question 8: How to stew the sparerib soup before enjoying it? There are too many stews with ribs as the main ingredient. To put it simply, these stone industries are relatively easy to find at present and suitable for autumn.
Winter melon and corn sparerib soup:
Exercise:
1, wash the ribs and soak them in water for about half an hour.
2. Put less oil in the soup pot, add ginger slices and stir-fry the ribs slightly.
3. Add enough water at one time and drop a few drops of white vinegar.
4. After the fire boils, turn to low heat and simmer for about 2 hours.
5. Add corn and wax gourd, season with salt, and cook for about 15 minutes.
6. Add pepper to taste and sprinkle a little chopped green onion.
This spoon is a good helper for slimming.
Chestnut sparerib soup
Ingredients: ribs (10 Liang), lean meat (42 Liang), chestnuts (50g).
Method:
1. Wash the ribs, blanch them with boiling water and take them out.
2. The chestnut is peeled for use.
3. Light it in a pot, add boiling water and ribs, then add onion and ginger, and cook for about 1 hour.
4. Take out the onion and ginger, add chestnut and cook for another 30 minutes, add refined salt, cooking wine and soy sauce to adjust the taste, and put it in a bowl to eat.
Hu Aishan sparerib soup
Ingredients: ribs, yam, corn, carrots.
Exercise:
1 Wash the ribs and blanch the peppers for later use.
2 Put the ribs and ginger in a pressure cooker, add water to boil, and simmer for 20 minutes.
3 carrot and yam are cut into hob blocks, and corn is cut into sections.
4 Add carrots and corn and bring to a boil over low heat.
5 transfer all the ingredients in the pressure cooker to the casserole and add the yam.
6 bring the fire to a boil, then simmer for 30 minutes, and put salt out of the pot.
Coix seed and winter melon sparerib soup
Put a proper amount of water into the casserole, wash the coix seed and ribs, soak the mushrooms and put them together; After the fire boils, skim off the floating foam, add melon and ginger, cover the pot, turn off the fire after the water boils, and simmer for about 50 minutes. Add salt and chicken essence to taste.
Yam, corn, lotus root and ribs soup;
Chop ribs, boil in water, remove floating foam and blood, and rinse with clear water for later use; Peel the yam and cut it into hob blocks for later use; Peel the lotus root, cut it into sections, and rinse the soil in the lotus root hole; Cut sweet corn into pieces and prepare 2 slices of ginger; Pour the ribs, ginger and water into the soup pot and bring to a boil; Put yam, lotus root and corn into a boiling soup pot, boil and simmer for 2 hours, then season with salt.
Codonopsis pilosula ribs soup with oyster sauce;
Clean oyster sauce, put proper amount of water in the pot to boil, add oyster sauce to boil for 2 minutes, and remove for later use. Do not use water to cook oyster sauce; Put a proper amount of water in the pot, add ribs to boil, boil and change color, remove and wash away blood foam; Put a proper amount of water into the soup pot, add oyster sauce, codonopsis pilosula, ribs and ginger, bring to a boil and turn to low heat for 2 hours, and add salt to taste.
Hope to adopt
Question 9: How to stew big bone soup? How long is the best stew? The best way is to stew the bones in a pressure cooker until they are tender, so that the time is not long, the nutrients in the soup are not easy to lose, and the trace elements such as phosphorus contained in bone marrow are easy to be absorbed and utilized by the human body.
Therefore, the time for cooking bone soup should not be too long.
When stewing bone soup, you must master the time, temperature and so on. Stewed soup can be more nutritious only if the method is correct.
Chop the keel, blanch it, and then cook it on low heat for 60-90 minutes. You can put some sliced wax gourd or lotus root slices before cooking, which will increase the effect of cooling down and removing fire. When cooking the keel, it will be more refreshing to drink it in hot weather if you can put some mung beans in it at the same time to cook all the way.
Bone soup is generally divided into two kinds, one is milky thick soup, which must be filled with water at a time, without adding water or soy sauce in the middle. It takes about an hour to cook. The second kind is clear soup, which can be turned into a small fire after being boiled in a big fire for about 1.5-2 hours.