How to make big bone soup?

Pig bones are rich in nutrients, especially protein, fat and calcium, which are very beneficial to human health.

The big bone soup made of pig bones can not only help us nourish and regulate our bodies, but also alleviate the problems of calcification or osteoporosis of human bones. Moreover, the soup is thick, smooth and delicious, which is very popular with everyone.

The big bone soup with delicate, silky and delicious taste can not only increase the nutrition of the soup, but also increase the concentration of the soup, which is especially suitable for women, the elderly and children who love beauty.

Master Qian, who has worked in the hotel all his life, told me that the bone soup in the hotel is milky white, and most of them are added with something. Of course, there are also some conscience restaurants that make soup with heart, and skills are very important.

Today I will share with you some skills that Master Qian taught me. I hope you can learn something.

Skills of stewing bone soup:

Tip 1: Cook the bones in cold water. With the increase of water temperature, blood stains can be boiled out slowly and then washed with warm water. Stewed bone soup should be cooked in cold water because there is meat on the bones. With the increase of water temperature, protein in the meat layer can slowly dissolve into the soup, and the soup is more delicious and nutritious.

Tip 2: Add enough at one time when cooking big bone soup, so that the soup tastes more delicious. In addition, adding a little vinegar after the water is boiled can make the minerals such as phosphorus and calcium in the bones dissolve in the soup, so that the stewed soup tastes delicious and is convenient for human digestion and absorption.

Tip 3: Put salt at the end when cooking bone soup, and it is best to add salt when cooking quickly, so as to keep the meat fresh and tender. If salt is added too early, it will make the water in the meat lose, accelerate the solidification of protein, and affect the umami taste and nutrition of the soup.

Tip 4: The best vessel for stewing bone soup is casserole, followed by raw iron pot, and then stainless steel pot. When choosing ingredients, bone soup can be stewed with pig keel, leg bone and skull, among which pig leg bone is the best.

Tip 5: Cooked bone soup can be drunk directly, or it can be added when cooking, for example, when cooking braised hemp food or casserole, it is especially delicious. If you can't use it all at once, put the remaining soup into a disposable paper cup and freeze it. When in use, tear off the skin of the paper cup and put it directly into the pot.

Tip 6: When stewing bone soup with vegetables, it not only increases nutrition, but also tastes better. For example, add some corn and mushrooms to have a unique fragrance, or add some light flavors such as lotus root and wax gourd to match the soup.

Tip 7: When cooking bone soup, add less seasoning, not more. Too many and too miscellaneous spices may have a cross taste, which will affect the original flavor of bone soup and meat.

Tip 8: To make the soup milky white, the heat is very important. For example, bone soup with high fat content, if stewed with a small fire, will not appear rich milky white, because the fat in the soup can not be fully decomposed into small fatty acid particles, so only let the soup roll in the fire, the soup will be milky white in ten minutes.

Ingredients required: 1000g tubular bone or big bone, 2 onions, 8 slices of ginger, a little white vinegar, medlar, cooking wine and salt.

Production method:

Step 1: Choose bones. Be sure to choose the freshest bones that have just been slaughtered that day, and you can't use overnight bones, because the nutrition and taste of that kind of bones will be lost. In addition, if you want to boil thick white soup, it is best to use pig bones, because there are a lot of bone marrow in bones, which are easy to boil into white and have higher nutritional value.

Step 2: soak in water. After buying the bones, soak them in clear water for at least 1-2 hours. After taking it out, put it in a pot with cold water, add ginger slices and a little cooking wine, cover it, boil it with strong fire, cover the pot and cook for 2-3 minutes to boil all the blood, then take it out and wash the blood foam with flowing warm water.

Tip: soak the bones you bought, because there is blood in them. If it is not handled properly, there will be a lot of blood foam and dirt when cooking soup. Blanching the bonzi bone in water can not only remove the blood from the big bone, but also remove some fat to prevent the bone soup from being too greasy.

Step 3: put that blanch bonzi bone into a soup pot, add 3-5 slices of gin and knotted onion, and add cold water. The amount of wat should be filled at one time, and no water can be added in the middle, otherwise the taste and concentration of the finished product will be greatly affected.

Step 4: Cover the lid and press the soup button to cook for 2.5-3 hours (it only takes 1.5 hours to cook bone soup in casserole for fear of trouble). After 30 minutes, take out the ginger slices and onion knots, throw them away, drop a few drops of white vinegar, cover them and continue to cook, so as to keep the calcium in the bones from losing.

Step 5: Add Lycium barbarum before leaving the pot 15 minutes, add appropriate amount of salt, cover and continue to cook until the end.

Sweet and thick bone soup, no matter which season to drink, can not only satisfy your taste, but also make you feel comfortable.