Stew out of the bone broth, soup delicious milky, flavorful and delicious, but also no fishy taste, too in line with my taste! But to simmer such a delicious bone broth, it is really not an easy thing. Because there have been a lot of friends to me, I stewed their own bone broth, difficult to drink and fishy, there is a very greasy feeling.
In fact, we want to stew out of the bone broth, bone broth fresh milky, fragrant and delicious and no fishy flavor, will only add water stew is wrong. Today I'll share with you a few tricks, bearing in mind that "2 do not put 3 skills", easy to simmer a satisfactory bone broth. You also quickly learn this method, try it at home!
2 do not put:
Do not put peppercorns, cooking wine, peppercorns in the stew is very taboo, especially pig bone soup. Because the flavor is relatively heavy, after putting on will lead to the flavor of bone broth, become very strange.
Although the wine can be deodorized, it is not suitable for use in stew. We can blanch, put cooking wine to deodorize, but in the stew, there is no need to put.
3 tricks:
The first trick is to soak the bones, buy the bones many people directly blanch, or directly into the pot stew, are not right. The first step we have to do is to soak, soak at least 1 hour, the blood in which to soak out, you can play a good deodorization effect.
The second trick is to blanch, this step is essential, you can cook out all the remaining blood and dirt, so that the stewed bone broth will not have a particularly large fishy flavor.
The third trick is to put the salt in at the end, if you want the soup to be more nutritious, more delicious, and the meat is tender and not firewood, you have to put the salt in at the end.
Ingredients: pork bones, corn, carrots, lotus root, ginger, cooking wine, salt
1, first of all, we buy back the pork bones, chopped into pieces, placed in a pot of water soaked. The following carrot washed and peeled, cut into pieces. Lotus root washed and peeled, cut into pieces, corn cut into pieces spare.
2, soak the pig bones for 1 hour, re clean, the following cold water in a pot, add wine blanching. After blanching, fish out with warm water to rinse the surface of the foam.
3, add hot water to the casserole, then put the pork bones in, plus a few slices of ginger. Then put the corn, carrots, lotus root all put in, cover the lid with high heat stew.
4, after the water boiled, and then slowly stewed on low heat for 1 hour, 5 minutes before the pot, we put the right amount of salt in it, and then cook for 5 minutes, you can turn off the fire out.