What is the practice of flavored beef bone soup? What is suitable for pregnant women?

Note that the spices must be blanched. If the pigment of the spices is blanched, it will not appear in the soup. 2g of Amomum villosum, 2g of nutmeg, 4g of cinnamon, 4g of clove 1 g, 0g of pepper10g, 0g of aniseed10g, 2g of fennel, 2g of banksia rose, 4g of angelica dahurica, 4g of Anemarrhena asphodeloides, 4g of galangal and 2g of dried ginger. After blanching, take 20 grams and put them in a bag. Boiling beef bone soup without cover can further evaporate the blood, dirty and fishy smell in beef bone with steam. Boiling beef bone soup after covering the lid can make it as white as milk, which is a magic weapon that everyone should pay attention to.

I wonder what you are cooking beef bone soup for? If you drink it at home, you don't need additives If it is commercial, it is difficult to sell without additives, which is a self-evident secret. Bovine bone contains a lot of calcium, high-quality protein and bone marrow. The soup is rich in nutrition and mellow in milk. Regular drinking can nourish the body, especially suitable for people with osteoporosis who need calcium supplementation.

There is marrow and muscle. When buying beef bones, you should choose ones with bone marrow and hard bones, not all stick bones and not all spines. The soup cooked in this way is rich in nutrition, grease, colloid and protein, and it is fragrant and strong. Generally, the stew soup in our family is either clear soup requested by the subject, white soup that others prefer, or "milk soup". Before, we just talked about the latter. Today we will talk about how to stew clear soup.

In winter in the north, the weather is cold, and the business on the street is particularly good, such as mutton soup pot and beef soup pot. At dawn in the morning, there were many people waiting for soup in front of the stall. On a cold morning, drink a bowl of hot soup and add some cakes. After drinking the soup, everything gets warmer. In fact, boiling beef bone soup is to boil all the nutrients in beef bones. The word "boil" is used here, so it takes a long time to boil beef bone soup, and it is impossible to dissolve the fat of beef bone in a short time to achieve a thick white soup effect.