Beef bone soup and bones are very nutritious. But it can't replenish calcium ~ the calcium in the bones is less able to be dissolved.

Bone broth can drive away the wind and cold, replenish calcium, nourish skin, delay aging

In addition, add a little white vinegar after the water boils, so that the phosphorus in the bones, calcium dissolved in the soup, so that stewed soup is both tasty, but also easy for the stomach and intestines to absorb, as for the use of what material is good, I'll give you a one-by-one introduction to it.

Raw materials: fresh beef spine two and a half kilograms, onion half, potato a, tomato three.

Practice: 1, the cow bone chopped into small pieces, clean, (in the water add a few slices of ginger to remove the tawdry flavor).

2, tomatoes, onions, potatoes cut. Of course you can put down the oxtail, ox tendon and other cattle products when you make beef bone soup, these should be based on your economic conditions.

3, all the ingredients into the soup pot, drop a few drops of white vinegar (so that the bones within the calcium more easily dissolved into the soup).

4. Stew from noon, until the afternoon. Cow bone soup stewed rooibos is the best, but do not put the rooibos directly into the cow bone soup to stew, so that the soup can not be left for a long time. It is better to use another pot to scoop some soup out and add the roti cut into large pieces and cook for 20 minutes on the line.

Stewing beef bones in the pot, the water should be added to the full one time, can not be added in the middle of the day; stewing time do not put salt, to eat and then add it (do not put monosodium glutamate, it will affect the original fresh flavor)!

Before stewing the best bones with oil stir fry, which can make the soup more fragrant, but also to make the soup white and thick the most important step, after stir fry, with the rest of the oil plus onion and ginger popped down the pot, will be put in the bones, add water and fire on the line.

1, need to blanch, 100 pounds of cattle bone chopped into a pot that can be placed in the cooking pot 1/2 of the section, first scrubbed clean with water, and then placed in a pot to add no more than 10 cm of water, high heat to boil, and add half a catty of cooking wine, cook for half an hour over medium-low heat, at this point, almost all of the blood and lymphatic filth floating in the water above all the dirty things that can be used as a filtering spoon to beat off the froth, and finally all the big bones out, in the water scrub clean for use.

2, prepare spices. Purple cardamom, nutmeg, nutmeg, cinnamon, cloves, peppercorns, dashi, cumin, wood, dahuric dahurica, trinitrotoluene, good ginger, dry ginger and so on. The ratio is: 5 parts each of pepper and dashi, 2 parts each of cinnamon, trinella, good ginger, dahurica, and 1 part each of the rest. *** Count 200 grams, first blanch the water, the spices of the black pigment out, but also then put into the water scrub clean, and then bagged for use.

3, boiling pot pour 300 pounds of water, put the big bone, put the spice package, add salt 1000 grams of salt, put 500 grams of onion and ginger, add 250 grams of wine, you need to add 4 pounds of butter, high heat boil boil, out of the white broth, high heat boil in a small fire boil out of the broth, boil for 2 to 4 hours, a pot of beef broth can be loaded with bowls of entertainment for guests.