1. Nutritional value of pig bones:

In addition to protein, fat, and vitamins, pig bones also contain a large amount of calcium phosphate, collagen, bone mucin, etc. The collagen contained in bone broth can enhance the body's ability to produce blood cells. Therefore, for middle-aged and elderly people, drinking some bone soup for conditioning can slow down bone aging; similarly, bone soup can also be beneficial to the bone growth of teenagers.

2. Taboos on eating large pig bones

It should not be eaten during colds and fever, and should not be eaten by people with acute enteritis infection. It is not advisable to drink pork rib soup in the early stage of fracture. In the middle stage, you can eat a small amount. Drinking it in the later stage can achieve a good therapeutic effect.

3. Precautions for large pork bones:

1. The recommended method of making bone soup is: before stewing the soup, first break open the washed bones, and then put in cold water , add enough cold water at once and heat it slowly. After the water boils, you can add an appropriate amount of vinegar, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; at the same time, do not add salt too early, because salt can make The water contained in the meat escapes quickly, which will accelerate the coagulation of protein and affect the deliciousness of the soup; in addition, the recommended stew is a pressure cooker, because the soup will not take too long to cook in a pressure cooker, and the vitamins and other nutrients in the soup The loss is not large, and the trace elements contained in bone marrow are easily absorbed by humans.

2. When stewing bone soup (or fish soup), it is best to use cold water. Because there is always a little meat on the general meat bones, if hot water or boiling water is poured into the pot at the beginning, and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the protein in the inner layer cannot be fully absorbed. To dissolve into the soup, only by adding enough cold water at a time and heating it slowly can the protein be fully dissolved into the soup and the soup will taste more delicious.

3. The early stage of fracture (1 to 2 weeks) is mostly during the immobilization period. At this time, you should avoid eating too greasy bone soup and a large amount of hard-to-digest meat, and it is not advisable to consume too much calcium. , as long as the diet is easy to digest and absorb, supplements should be placed in the middle and late stages of fracture to play a nursing role.

4. Pork bones stewed with radish:

Ingredients: One pork bone, half a radish, a little ginger, a little green onion, an appropriate amount of salt, an appropriate amount of chicken essence

1. Prepare the ingredients.

2. Boil a pot of water.

3. When the water is boiling, put the pork ribs into the pot and blanch them.

4. Cut the radish into hob pieces and slice the ginger.

5. Blanch the pork ribs until they change color and skim off the foam.

6. Take it out and put it into the electric pressure cooker.

7. Pour the cut radish and ginger slices into the electric pressure cooker. Add water and stir-fry radish.

8. Cover the pot and press the cooking button.

9. After cooking, add salt and chicken essence to taste. Serve out and sprinkle some chopped green onion on top.

Corn, Yam and Big Bone Soup

Method:

1. Clean the pig bones and immerse them in boiling water for 5 minutes, discard the blood.

2. Take another pot, add enough water, put the boiled bones in, and turn on the heat.

3. Add the ginger slices to the pot together with the green onion.

4. After cleaning the aniseed, wrap it in a gauze bag or put it in a special seasoning box and put it into the pot.

5. Wash the red dates and put them into the pot.

6. Add a little cooking wine.

7. After the water in the pot boils, add a little white vinegar or rice vinegar.

8. Turn to medium heat and cook for about half an hour. Peel and cut the yam into pieces, wash off the mucilage and add it to the pot.

9. Cut the fresh corn into sections, pick the corn silk and put it into the pot. 10. Cook for about half an hour to forty minutes, add appropriate amount of salt, cook for ten minutes, turn off the heat and simmer for a while before eating.