Beef bone soup is a very common soup, which can be seen in ordinary soup shops. Bovine bone contains a lot of calcium, high-quality protein and bone marrow. The soup is rich in nutrition and mellow in milk. Regular drinking can nourish the body, especially suitable for people with osteoporosis who need calcium supplementation.

Although beef bone soup is very popular, it is not so simple to make a beef bone soup with rich and mellow soup. Many people like to make bone soup (beef bone soup, pig bone soup) at home. Although it took 2-3 hours, the beef bone soup was not very fragrant. In fact, in addition to cooking beef bone soup for a long time, we also need to master methods in the process of selecting beef bones and making them.

""What kind of beef bone is the best choice for beef bone soup?

As we know, the best bone for cooking pig bone soup is pig tubular bone, specifically the part called fan bone on pig hind leg bone. This kind of bone is hollow and contains a lot of bone marrow, so the bone soup is more fragrant.

In fact, it is the same to make beef bone soup. It's best to choose a cow leg bone with thick bones. This kind of bone is rich in bone marrow and minerals, and it is the first choice for cooking beef bone soup.

""the ox bone is chosen, so the problem is coming. How can beef bone soup be thick and mellow?

A mellow beef bone soup pays attention to milky white soup, which is sweet and tasteless, original and nutritious. We can control it from the following three aspects.

First, the early bovine bones should be soaked in clear water. This can completely remove the smell of blood, and the beef bone soup is delicious.

Secondly, beef bones should be fried (or fried) in the middle period, which is the key to increase the flavor of beef bone soup.

Third: when cooking in the later stage, except vinegar, do not add any other spices or salty condiments, and just boil them in water.

Introducing so much is mainly to lay a good foundation for everyone to make good beef bone soup. Let's enter the production time and share with you the practice of a home-made radish beef bone soup. Welcome to learn to collect!

-Homemade radish and beef bone soup-

1 fresh bovine femoral bone as the main material.

Materials: radish 1, ginger 1, 2 shallots, 20 medlars, and red dates10; White vinegar, oil and salt.

-Start making-

(1) Bovine bones are relatively large. If it is troublesome to chop it yourself, just let the stall owner chop it down and break it when buying it. Wash it with water after buying it back. Put it in a pot, add enough water to drown the bones, soak for a long time, about 30 minutes each time, and change the water twice in the middle until the water becomes clear. By the way, slice ginger, cut white radish into hob pieces, chop onion leaves and slice onion.

Tip: Soaking is the simplest and most effective way to get rid of fishy smell, with minimal nutrient loss.

(2) Add more water to a clean pot, add beef bones in cold water, add 1 tablespoon white vinegar and 2 slices of ginger, blanch for 2-3 minutes after the water boils, and skim off the surface foam and grease. Turn off the fire and fish it out. Don't pour water. Rinse the cooked beef bones with clear water to remove excess grease and meat residue from the beef bones, so that the cooked beef bone soup is not greasy.

Tips: When drowning, be sure to put cold water into the pot, so that it is more sufficient to remove fishy smell and blood.

(3) Wash the pot again, boil the water in the pot, and add a small amount of oil to make the pot moist. On medium heat, add ginger slices and stir-fry until the oil is hot, then add beef bones and stir-fry until the bones change color and the oil oozes fragrance.

Tip: Don't add too much oil, or the smell of beef bone grease won't seep out easily.

(4) Pour the water from the first roast of beef bones into the pot, add ginger slices, 1 tablespoon white vinegar, and bring to a boil. If there is froth and oil in the soup, skim it off. Change the medium-low heat, add white radish, red dates and medlar and continue to cook for about 2 hours, keeping the soup slightly tumbling, so that the boiled soup is white and thick, like milk. Time is up. Add 1 tablespoon of salt to taste and sprinkle a little chopped green onion for fragrance.

Tip: Don't flip, open the lid and add water when cooking Australian beef bone soup. This will cause the temperature to drop, the soup will stop rolling, and it is not easy to make thick soup.

At the moment when the finished product was unveiled, the fragrance was overflowing. The juice is milky white, tastes sweet, and the soup is thick and mellow. Radish is soft and juicy, which melts in the mouth and makes people drool.

"Q&A" in Content Production

(1) Why did the beef bone take so long to soak?

Many people cook bone soup simply by cleaning the bones and stewing them directly in the pot. If the blood is not cleaned up, the bone soup will smell fishy because the impurities and blood in the bone are not cleaned up.

Compared with meat, the blood in bones is hidden deeper, especially in the position of tendon connection and bone suture. If the blood is not thoroughly cleaned, the blood will solidify in it and will not seep out when cooking soup in the future. When you bite open the meat, it will smell of blood and water. Therefore, it takes a long time to soak the bovine bone in the early stage, so that the blood in the bovine bone can completely penetrate.

(2) Why should the beef bone be fried again?

I believe that when you cook beef bone soup or pork bone soup at home, most people do not go through the step of frying, just blanch the bones and take them to stew. Although this can retain more nutrition, the beef bone soup made in this way is just like clear water, and it is not milky enough. To make beef bone soup fragrant and milky, it is because of bone marrow and fat-soluble oil.

After the bleaching step, the bone marrow in the bone will become compact. Because bone marrow is a kind of colloid, it is easy to solidify when heated, and it is not easy to boil after stewing. It takes a long time for its nutrients to penetrate into the soup.

Stir-fry the bone first. After high-temperature stir-fry, the medulla is easy to soften, and the colloid becomes soft and mature quickly, and it is easy to penetrate out. If stewed with boiling water, it can be well dissolved in the soup and has a strong flavor. In addition, after frying, fat-soluble substances in bones can penetrate into it. The more fat-soluble oil, the more milky the soup.

(3) Why do you want to add vinegar to beef bone soup?

An authentic beef bone soup is not only delicious, but also nutritious. Where does nutrition come from? That is bone marrow and minerals.

Cattle bones are hard, and after a long period of stewing, minerals dissolved in soup are very limited and scarce. So is there any way to accelerate the dissolution of minerals?

Of course, it is to add "vinegar", which is a weakly acidic condiment. Acid can soften bones and reduce minerals (such as calcium and phosphorus). ) It is easy to dissolve in soup after stewing at high temperature. Make the soup thicker and more nutritious.

But the amount of vinegar should not be too much, otherwise it will affect the taste of the soup. It is best to use white vinegar, and colored vinegar is easy to dye soup.

-"Technical know-how of homemade beef bone soup"-

(1) The best beef bone is beef leg bone, which is thicker and contains more bone marrow and fat-soluble substances, so beef bone soup is fragrant and nutritious.

(2) The beef bones must be soaked for a long time, and the water should be changed in the middle to ensure that the blood smell and water smell are fully removed, and the beef bone soup cooked later is more delicious.

(3) The beef bones should be fried (or fried) once, so that the cooked beef bones are creamy.

(4) Adding white vinegar to beef bones can dissolve more minerals, which is full of nutrition and most suitable for calcium supplementation. But the amount is not much, generally 1 spoon. It is not recommended to add spices and other seasonings when cooking, which will cover up the umami flavor of beef bone soup itself.

(5) Add simple salt for seasoning to ensure the original flavor of beef bone soup. And finally, salt is added, which leads to the solidification of bovine bone protein and affects the release and dissolution of bovine bone protein.

-""conclusion

In fact, it is relatively simple to make beef bone soup, but some methods and skills should be paid attention to in order to make milky and mellow beef bone soup. As long as you master the above practical methods of beef bone soup, you can also make beef bone soup with strong taste and mellow taste, which is also suitable for making other bone soup.