Step 2: Add cold water to the pressure cooker, add old ginger slices, add 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 add enough cold water to a certain 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, so that the soup tastes more delicious.
2. When stewing bone soup, add a few drops of white vinegar, because vinegar can dissolve calcium and phosphorus in the bone into the soup, and don't add salt too early, because salt can 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 opinions. This way, the oil will be more, the soup will be thicker, whiter and more delicious. Moreover, stewing bone soup is not easy for too long, and it will destroy the protein in the bones after long cooking.
Step 3: stir evenly with a spoon clockwise, cover the lid and cook with high fire. When the pressure cooker is vented, cook with high fire for three minutes, then simmer with low fire for 30 minutes, and then open the lid when it is stuffy in the pressure cooker.
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 for cooking next time.
Step 5: Pack 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 and thaw it, boil it, and just add vegetables to cook it. Just add some salt to the soup, it will be delicious and nutritious, and the cooked vegetables will not lose vitamins.
PS: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus roots, mushrooms and other vegetables to the soup and cook it together. When you eat it, you can also make a taste dish and dip it in the vegetables according to your personal taste. This is very suitable for eating in winter, and it makes you feel warm and comfortable.
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Bone soup
material
Shaved pig thigh bone (2 bonzi bones), 20g of ginger, 0g of garlic10g, 2g of onion, and medlar.
method of work
Generally, where you buy bones, you can ask the store to help you saw or chop them into sections, so you don't have to bang them at home.
First, put the pig bones in water once: first, boil a pot of boiling water, put the bones in boiling water for about 10 minutes, (seeing the bones indicates that the rest of the meat is cooked or there is no blood), and then take them out. Wash off the blood residue indicated by the bone with cold water, but be careful not to wash off the bone marrow inside the bone.
Re-boil a large pot of boiling water. When the water boils, add the chopped ginger, garlic and onion, cook for a few minutes, and then add the bones.
After the bones are put in, bring them to a boil, cover the pot (you can leave a small gap), and then cook them over medium fire for 2-3 hours.
Pay attention to keep the pot hot if you want to boil it white. Avoid always looking at the lid and let the hot air dissipate.
Don't worry about the boiling water in the pot and keep adding water. You really want to add it. In addition, add boiled water instead of cold water directly. If you think the fire is too big, you'd rather change it to medium fire than keep adding water.
When cooking soup, don't forget to do something else.
You don't need to add salt to the soup. You should add the salt flavor when you drink the soup.
We usually don't add water in the middle of the soup. After the soup is finished, the original pot of water becomes half a pot of milky thick soup. Turn off the fire at this time and clean up the oil slick on the noodle soup first.
This thick soup can be eaten directly, or boiled with boiling water for 10 minutes to dilute it (it's best to eat it when there are many people), or cooled and frozen for later use.
The Lycium barbarum pig bone soup in the photo is made by adding boiling water and Lycium barbarum into the thick soup and boiling it together for 15 minutes. If you want to add other Chinese herbal medicines to make nourishing soup, add them according to the time required for decocting.
Question 2: How to stew big bone material in electric pressure cooker?
Pork bone 1 root, wax gourd 1 inch thick slices, coix seed rice 1 00g, 5-6 slices of ginger, 2 onions, star anise 1/4, casserole1piece.
method of work
1. Coix seed is soaked for 4 hours in advance;
2. Wash the pig bones, put the water that has just passed the bones, and after boiling, remove the pig bones;
3. Pour out the blood, put the bones back in, pour boiling water, the amount of water depends on personal preference, boil over high fire, add onion ginger, star anise and coix seed, and turn to low heat for stewing;
4. Stew for about 2 hours, put the wax gourd slices before eating, and stew until it is rotten.
Question 3: How long does it take to stew big bones in an electric pressure cooker? After charging air, 40 minutes is enough. I use it almost every day, absolutely.
Question 4: How long does it take to stew big bones in an electric pressure cooker? Ingredients: straight bone 1 000g, onion knot 1 small bar, ginger1small piece, 50g of wine and 5kg of clear water.
Step 1: Put the bones in warm water, and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.
Step 2: put the big bone in a pressure cooker, add onion and ginger, and then add cold water, preferably enough at one time.
Step 3: Bring to a boil with high fire, skim off the floating foam, turn to low heat and simmer slowly, and then pour in the right amount of wine (according to the amount of alcohol ... hey hey joke) about 50 K.
The fourth step: from the perspective of nutrition acquisition, vinegar can be added in moderation after the water is boiled, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the delicious soup.
Step 5: stew for 2- 3 hours before soup is served, that is, complete soup! Generally, pig bone soup can be used continuously, and it can be boiled for about 1-3 hours at home, and can be used twice until the bones are crisp, the color of the bones is gray, the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.
Question 5: How to use the electric pressure cooker to cook a big bone, just put it in, and let the water drain more ...
Question 6: Can the electric pressure cooker stew big bones full? It's okay. I cooked them during the New Year, but it's better not to be too full for safety.
Question 7: How to stew ribs in an electric pressure cooker? First blanch the ribs with water to get rid of the fishy smell! Put it in a pressure cooker, add soy sauce, aniseed, ginger slices, onion segments, salt, monosodium glutamate, and you can also add some sugar to each other. That's braised pork ribs! Just turn the pot to the stew or ribs file!
Question 8: How to use electric pressure cooker to make big bone material?
2 knots of lotus root, stick bone 1 root (about 500g), kelp knot 150g, 2 slices of ginger, cooking wine 1 spoon (15ml), pepper 1 teaspoon (5g) and salt/kloc-.
method of work
1, clean the lotus root, cut off the nodes at both ends, scrape off the skin, then cut it in the middle and cut it into large pieces.
2. Put 1000ml of water into the pot, and put the cleaned sticks together and cook them over medium heat. Before boiling the pot, stir it clockwise with chopsticks. At this time, the blood foam will come out and remove it with a spoon.
3. Stir with chopsticks until the blood foam is completely removed, add the cut lotus root pieces, add ginger slices, pepper and cooking wine, and simmer over low heat.
5. After stewing for 40 minutes, add kelp knots, cook for another 20 minutes, and season with salt to serve.
Question 9: How long does it take to stew big bones in a pressure cooker? Because of the accelerated pace, pressure cookers are more and more popular. So, how long does it take to stew ribs in a pressure cooker? This is what many housewives want to know. It takes at least 40 minutes for ordinary pot to stew ribs, but how long does it take for pressure cooker to stew ribs? Stewed ribs, as a delicious and nutritious food, are popular with people, but how long it takes to stew ribs in pressure cooker is a concern of many office workers. How long does it take to stew ribs in pressure cooker?
It is very convenient to stew ribs in a pressure cooker. Generally speaking, it only takes 15-20 minutes to stew ribs in a pressure cooker, and no one needs to look after them, which greatly saves users' time and energy. Next, I will present you with a practical method of stewing ribs in a high pressure cooker.
Method of stewing ribs in pressure cooker:
1, first wash the ribs with the right size and put them into the pot. It is advisable to submerge the ribs for more than two centimeters or not to exceed the highest water level of the pressure cooker. If the water exceeds the highest water level, the safety cutting will only spray water after the water boils, and a lot of soup will be splashed on the stove.
2, put the pot on the stove, don't cover the lid, open the fire to rise, after the floating end, add seasonings, such as yellow wine, ginger, garlic, Amomum tsaoko, star anise, Amomum villosum, cardamom and so on. Add seasoning according to your own taste. Put a proper amount of salt, drop a few drops of vinegar, cover the pot, put the upper limit on pressure cutting, and let off steam until the pressure is limited, and start timing.
3. When the pressure-limiting cutting begins to release steam, just turn the fire to the pressure-limiting cutting to release steam. The time for stewing ribs in the pressure cooker is15-20 minutes, and then turn off the fire and let it cool naturally, or when it is not enough, take the pressure cooker to the faucet and spray water to cool it. When there is no steam discharged when the pressure-limiting cutting is gently lifted, remove the pressure-limiting cutting before opening the lid. Then put the pot on the stove, no longer cover it, and add other vegetables to cook.
4. Precautions: Before using the pressure cooker, check whether the cover cushion is in place, the slag screen is in good condition, the exhaust hole is unblocked, the explosion door is in good condition, and the spring-type safety cutting is flexible and easy to use. Otherwise it needs to be replaced before it can be used.
Question 10: How to cook ribs in an electric pressure cooker? Practice 1 of stewing ribs in electric pressure cooker: stewing ribs in electric pressure cooker
Raw ribs1000g
Seasoning onion ginger 25g aniseed pepper 5g fragrant leaves 3g cinnamon 5g clove 3g salted salt10g soy sauce 50g cooking wine10g sugar 5g vinegar 5g.
First, chop the sparerib1000g into pieces, chop it with boiling water, then wash it, add 75g of oil to the spoon, heat it, add aniseed and pepper, stir-fry it with onion and ginger, add the sparerib and stir-fry it when the onion smells, and then add various seasonings in turn into water1000g (bone soup and chicken soup are better).
Practice 2 of electric pressure cooker stewing ribs: electric pressure cooker stewing ribs and wax gourd
Ingredients: 500 grams of small ribs, 300 grams of wax gourd, 3 pieces of onion, 2 pieces of star anise, proper amount of salt and proper amount of monosodium glutamate.
Practice 1, ribs are chopped when buying, bought and washed, put into the pot, add water to boil, skim off the floating foam, add onion, ginger and star anise to continue stewing. 2. When the stew is eight-ripe, add wax gourd and salt. 3. Put monosodium glutamate in the pan and pour in sesame oil. It would be better if there were chopped coriander!
Practice 3 of electric pressure cooker stewing ribs: electric pressure cooker stewing ribs, corn and carrots
Materials: 2 sweet corns, carrots 1 piece, and several cavities.
Practice 1. Cut the corn into sections, wash the whiskers and cut the carrots into large pieces. 2. Wash the blood foam with cold water and put it in a casserole. Add corn and carrots and add enough cold water. After the water boils, turn to low heat for 20 minutes 1 hour, and add salt according to personal taste.
Practice 4 of electric pressure cooker stewing ribs: electric pressure cooker stewing ribs Agrocybe aegerita
Materials: 2 ribs, Agrocybe aegerita, Dioscorea opposita, Codonopsis pilosula, Lycium barbarum and salt.
Practice 1. Cut the ribs into large pieces. 2. Wash the Agrocybe aegerita slightly. 3. All the ingredients are put into the pot, boiled with water, simmered for more than an hour and seasoned with salt.
Practice 5 of electric pressure cooker stewing ribs: electric pressure cooker stewing ribs and potatoes
Materials ribs 700g potatoes 2 onions, ginger, garlic 20g dried peppers 4-5 salts 5g soy sauce 10g.
Practice 1, ribs 700g blanched with boiling water to remove impurities and blood. 2. Onions, ginger, garlic and dried peppers are ready. 3, put a small amount of oil in the pot, stir-fry shallots, ginger, garlic and dried peppers on low heat. Add the ribs and stir-fry until fragrant. 4. Stir in, soy sauce and soy sauce evenly. Add 3 rice bowls of water, boil it, pour all the materials in the wok into the pressure cooker, and keep the pressure for 30 minutes. 5. After holding the pressure, put the potatoes in, turn them over, and keep holding the pressure for 10 minute.