Big bones, as a cheap and nutritious ingredient, have long been loved. In my family, big bones are more favored than pork, and I often buy a few catties back to cook, and the most popular of them isSauce big boneswithBone brothSauce big bonesThe flavor is rich, and the meat is soft and deboned, which is full of praise. WhileBone brothIt is delicious and white, no fishy smell and not greasy, which makes people have an endless aftertaste. The ** of the bones is relatively low, and I especially like to stew in the winterBone brothDrink, it gives a heart-warming taste. Although bone may seem cheap, it is very rich in nutritional value, protein andCollagenare very high. StewedBone brothAfter that, bothDeliciousAnd nutritious, no one can resist. However, the productionBone brothThere are also some tricks, the key to ensuring that the soup is thick and white and not black, the taste is fragrant but not greasy, and there is no fishy smellSeasoning。In this article, we will introduce only 3 types of one typeSeasoningof stewBone brothand share some cooking tips.
For the sake of productionDeliciousofBone brothWe need the following ingredients: fresh large bones, green onions, ginger slices, salt and water.
First of all, large bones are harder, and it is best to let the seller chop them into small pieces when buying. This not only saves effort, but also makes it easier to absorb the flavor. The purchased bones need to be soaked in clean water for more than 1 hour, which can make the bones more delicate and tender, and remove impurities and blood in them.
Next, cut the green onion and ginger slices and set aside. Then, pour the soaked bones into the pot and add enough water. Use warm water instead of cold water to simmerBone brothIt can make the soup more delicious and whiter in color. Cover with a lid, bring the water to a boil over high heat, skim off the foam, and simmer over low heat for 1 hour.
During the stewing process, the large bones gradually melt, and the bone marrow and nutrients in the soup also seep out and slowly integrate into the soup. After 1 hour of simmering, add the appropriate amount of salt, stir well, and taste the saltiness. If the taste is right, you can turn off the heat and remove from the pan.
1.Soak the bones: in a simmerBone brothBe sure to soak the bones in clean water for more than 1 hour before. This removes dirt and blood from the bones, making the soup clearer and the meat more delicate.
2.Bring to a simmer in warm water: StewBone broth, using warm water instead of cold water can make the soup more delicious and whiter. When stewing, you should also control the heat, first bring to a boil over high heat, and then simmer slowly over low heat, so that the nutrients of the bones can be slowly dissolved into the soup.
3.When to add salt: SimmerBone brothThe final step is to add salt to taste. The timing of adding salt should be mastered, if you just start adding salt, it may resultBone brothThe taste is on the salty side. So it's best to add salt and stir well after the stew is finished.
StewBone brothAlthough it may seem simple, there is only the right choiceSeasoningto achieve the best taste. In this article, we have recommended one that uses only 3 of themSeasoningof stewBone brothand shared some cooking tips. Hopefully, these tips will help you make a bowl of fragrant milky white, no fishy smell and no greasyDeliciousBone broth。When enjoyed, it can be served with a bowl of white rice or side dishes for a more hearty finishDelicious。Whether it's heating in winter or supplementing nutrients for the family, stewBone brothare all good choices. Let's make a bowl togetherDeliciousofBone brothLet's feel what it brings!