Big bones stewed in a casserole, the flavor is more fragrant, but you need to add corn, carrots and cooking wine and other ingredients together to join the slow stew for an hour in order to simmer the flavor, but also to make the meat of the big bones become fluffy. For the casserole stew big bone production method, it is recommended that you can learn its practice, in ordinary times can be stewed to supplement the body's need for calcium elements as well as protein, to promote the development of bones.

Casserole bone soup practice a

Ingredients: 400 grams of pork bones, 100 grams of corn, 100 grams of carrots, 100 grams of chestnuts, 4 grams of salt, a little green onion, 7 grams of ginger, 15 grams of cooking wine, 1000 milliliters of water.

Practice:

1. Wash the keel, add cold water to the casserole, add ginger and cooking wine.

2. Bring to boil over high heat, skim off the floating debris.

3. Add the corn section, change to low heat and simmer, after an hour, add chestnuts with the stew.

4. Continue to simmer for 15 minutes, then add the carrots.

5. Cook for another 15 minutes, you can turn off the fire, add salt to taste, sprinkle some green onion decoration, very fresh and delicious.

Casserole bone soup practice two

Ingredients: 400g of bones, 200g of mushrooms, 30g of dried mushrooms, 1 corn, seasonings, salt, ginger, cooking wine moderate.

Practice:

1. Bones bought back is chopped wash with cool water soak for a while soak bleeding water.

2. Blanch with boiling water and put a moderate amount of cooking wine in the water.

3. Sheng out standby.

4. The rest of the ingredients are washed and ready to deal with.

5. casserole do water into the big bones.

6. Ginger and corn also put in.

7. Soak the mushrooms and put them in.

8. Appropriate amount of cooking wine.

9. The amount of spices, bones are not much do not have to put too much, will cover the original flavor of the.

10. ignition, medium heat boil.

11. After boiling into a small fire.

12. Half an hour later, put in the sliced almond mushrooms.

13. Bring to a boil and simmer over low heat.

14. After one hour put in the appropriate amount of salt to taste.

15. Small fire slowly stew, when you want to drink it can be, some people can cook soup soup time is very long to see if the individual time allows.

Casserole bone soup practice three

Instruments: 350 grams of ribs, cabbage half.

Practice:

1. Spare ribs rinsed, put into boiling water for a minute or two to remove the blood.

2. Cut the cabbage into large pieces and set aside; cut the tofu into matchbox-sized chunks; soften the vermicelli with cold water.

3. Put the ribs into a casserole dish, catch a sufficient amount of water (about 1 kilogram) did not exceed the ribs, to medium heat after the boil, be sure to maintain the boiling state and then boil for 20 minutes, so that the soup color will be more creamy. After the soup becomes white, then turn to low heat and simmer for about 45~60 minutes.

4. Season with salt, pour in the tofu and continue to simmer for about 15 minutes.

5. Put the cabbage and vermicelli into the pot and simmer for about 5~8 minutes.