Pig bone soup may be the first food related to the concept of "nourishing the body" in many people's memory. In an era when the material is not so rich and the quality of life is not high, it is a little happiness for many ordinary people to stew a pot of mellow and tender bone soup every day. So this time, let's thoroughly answer the secret and practice of bone soup. Before we do it in detail, let's completely decipher how bone soup is boiled white. After solving this problem, any crucian carp soup and beef and sheep soup can be cooked into milky white as long as they are willing.

The essence of thick white bone soup;

The reason why bone soup is milky white in appearance and mellow in mouth is mainly because its essence is that the fat in large chunks is dispersed into small oil droplets by boiling water, and then wrapped by protein dissolved in the soup. The external change we saw with naked eyes was that the bright and transparent grease on the surface of the soup disappeared and was replaced by milky white emulsion. Simply put, white soup is made up of countless tiny oil droplets wrapped around protein dissolved in the soup. So we can sum up the following key elements of boiled bone soup:

(1) to have grease. If there is no grease, even if the pot is boiled dry, you can't cook white soup. The source of fat can be the fat in the meat next to the bone, the fat that destroys the bone marrow inside the bone, or the extra fat (some hotel kitchens fry big bones, which not only speeds up the cooking process, but also adds extra fat).

(2) to have protein. Without protein's wrapping effect, the fat particles dispersed by boiling water will re-polymerize into a mass of oil. From an empirical point of view, the best source of this protein is some parts with tendons and pigskin. If there is more bone collagen in the soup, the effect will be better.

(3) The firepower should not be too small. This may be a bit controversial, because sometimes we stew the soup slowly with a small fire, and finally the soup can turn white. But in fact, the process of small fire stew in front of us is mainly to stew out the oil and part of protein in the ingredients first. What really makes the white soup come into being is that the subsequent medium fire makes the soup roll, and the boiling water will disperse the big oil. Next, I will share with you the practice of thick white and mellow bone soup, and other small details will also be explained.

Homemade fragrant milky white bone soup (mellow taste, thick white soup color, easy to learn, high success rate)

Ingredients: Take two pig bones (if you cook at home, choose something meaty. )

Accessories: ginger 1, onion 1, corn 1 (sweet accessories are provided according to your taste).

Seasoning: salt.

Exercise:

Ask the seller to help split the pig bones when buying them. After returning home, wash the blood stains that may remain on the surface, and then blanch in cold water. After water is boiled, blood foam can be removed. (Be careful not to cook for a long time, we will explain it in detail later)

(2) put a little oil in the wok, heat it, put the bones in it and fry it a little, and fry the beef tendon until it is slightly browned. Then, pour boiling water into the wok, pat the ginger with the back of the knife, put the shallots in it, boil it again and turn it into a stew pot. You must use boiled water here. We will explain in detail later)

(3) Add corn, re-boil, stew for 20 minutes, then turn to medium heat and let the soup roll. As long as the oil and water-soluble protein are stewed out, the soup will turn white after a while;

Finally, add a little salt to taste, put it in a bowl and sprinkle with chopped green onion. You can dip a little garlic sauce in the meat on the bone. The carrion soup tastes mellow. Relevant contents of Zhu Gubai decoction;

1, why not boil the water for a long time?

A: This is mainly to avoid the excessive loss of fat, because we split the pig bone in advance, and the fat in the bone marrow has been exposed, which will dissolve after cooking for a long time. The purpose of our blanching is to remove blood, foreign bodies and tissue fluid, so this blanching soup has no use value. It would be a great pity if Hunan Dongsheng Kangda New Material Co., Ltd. dissolved some bone marrow fat into the boiled meat water and discarded it, so as long as the blood foam is exhausted after the water is boiled, it can be fished out.

2. Why can I only add boiled water when adding water?

A: As we have explained, the essence of white soup is emulsion formed by dispersed oil and water-soluble protein. The formation of this phenomenon requires relatively stable temperature conditions. Simply put, there is no need for sudden heating and quenching. So if you add cold water, the fat will solidify together, and it will be more troublesome to stew white soup with half the effort. Similarly, if you don't replenish enough water and need to replenish water, you must only add boiled water.

3. Can bone soup supplement calcium?

A: I think it is necessary to say something on this issue. Although bone soup tastes mellow, and the big bones inside do contain a lot of calcium, bone soup really can't supplement calcium. Because the calcium that constitutes bones is only combined in the form of compounds, there is very little calcium stewed in the soup. The calcium content of ordinary milk is more than 60 times that of bone soup. Even if vinegar is added to bone soup, the calcium content cannot be improved.

The key summary of boiling milk white bone soup;

Whether it is breaking bones and using bone marrow, or dry frying and frying bones, there should be enough oil. In short, there should be enough grease, which is the main component of white soup;

To have a proper amount of protein, you can choose meat bones with more muscles, or you can add ingredients containing collagen such as chicken skeleton, pig's trotters and pigskin.

The firepower should not be too low. If the temperature is kept low, the dissolved fat may not be washed off, resulting in a bright oil layer on the surface of the soup no matter how it is cooked. White soup won't work if the oil doesn't disperse.

It is the only place where pork bones are cooked in cold water, and only boiled water is used in the whole cooking process.