Clever stewed bone soup
Stew bone soup (or fish soup), preferably with cold water. Because there is always a little meat on the bones, if hot water or boiled water is poured into the pot from the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, which makes the protein in the inner layer unable to be fully dissolved into the soup. Only by adding enough cold water and heating it slowly can protein be fully dissolved into the soup, and the taste of the soup is more delicious.
In addition, add a little vinegar after the water is boiled, so that the phosphorus and calcium in the bones are dissolved in the soup, so that the stewed soup is delicious and easy to be absorbed by the stomach. At the same time, don't put salt in the stew too early. Because salt can make the water contained in meat run out quickly, it will accelerate the solidification of protein and affect the umami taste of soup.
Smash pig bones or cattle and sheep bones, add water and stew with slow fire 1 to 2 hours, so that the bone marrow is fully dissolved in the soup, then filter slightly, remove the bones and add vegetables, and the bone soup with mellow taste, rich nutrition and health care effect will be obtained. It is found that even after a long period of cooking, the calcium dissolved from ordinary bones is still very limited. The only better way is to add some vinegar to the soup, so that the calcium can be easily decomposed. Therefore, the time of boiling is not the key point. In order not to let your painstaking efforts go to waste, don't forget to add some vinegar to supplement calcium when boiling bone soup.
If the bone soup is white, then the bones can be soaked in warm water for about half a day before cooking, and then scalded with boiling water before boiling, so that the blood in the bones and meat will not affect the color of the soup.
When cooking soup, add enough water at a time, and pay attention to the fact that the soup is not cooked as long as possible. Many nutrients will be destroyed if cooked for too long. If you are afraid that the soup will be too greasy, you can put some white radishes in it. White radish has the function of oil absorption ~
Bone soup stew is the best nutrition and delicious (stew it in an electric casserole, it's fragrant and doesn't take up your time; It's ok to use a common earthenware casserole if there is no electricity, but if there is no electricity, you have to use any pot casually.)
First, break the cleaned big bones (bonzi bones) from the middle with the back of a knife, and put them into a cold water pot (you can cook them with ordinary stainless steel pot first, so that they can drive faster). After the water boils, skim off the snow foam floating on the water.
Pour the bone soup into the electric casserole, add a small piece of ginger (pat it a few times on the side with a knife), one or two onions (just pinch it into two pieces by hand), and a few peppers. Drive to the soup stall and drop a few drops of vinegar (to make the calcium in the bones easier to dissolve into the soup). If the taste is chewy, stew for half an hour after the soup is boiled. Those who like to eat soft and slag can start stewing at noon and stew until you get off work in the afternoon.
Stewed bone soup can be eaten directly, or cooked with vegetables such as Rob, and can also be used as hot pot soup ...
Note: the water in the pot should be filled at one time, not in the middle; Don't put salt when stewing, but add it to the soup pot when eating (don't put monosodium glutamate, it will affect the original flavor)