Clause.
1. Buy fresh big bones. StewBone brothThe first step is to buy fresh bones. You can choose cow bones, sheep bones or pork bones to ensure that the bones are of good quality and have no odor. You can go to the butcher shop or supermarket to find it, and ask the clerk to cut the large bones into small pieces, so that the soup is easier to make when stewed, and the taste is more delicious.
Clause. 2. Soak and clean large bones in light salt water. To remove blood and odor from the bones, large bones can be soaked in lightly salted water for 30 minutes before rinsing them off with water. This allows for better purification of the bones and the removal of unnecessary impurities in preparation for subsequent stewing.
Third,BlanchHandle large bones. Put the cleaned large bones in a pot, add cold water, and bring to a boil over high heat to skim off the foam. This step helps to remove dirt and impurities from the surface of the bones, giving the soup a purer taste. It should be noted that do not use hot water, otherwise the meat will shrink and affect the subsequent release of meat aroma.
Fourth,Stir-fryBlanchOver the big bones. in stewBone brothBefore, you canBlanchLarge bones are placed in hot oilStir-fryOne touch to give it a fragrance. The purpose of this is to break down the fat and oil of the bones, making the soup more milky and rich. This step enhances the taste and aroma of the soup and whets your appetite.
Clause. 5. Cook soup in a slow-cooking casserole. Pour the fried bones and the remaining soup into the casserole and add an appropriate amount of hot water. Bring to a boil over high heat, reduce heat to medium and continue to simmer for 40 minutes. This time allows the bone marrow and collagen in the soup to be fully released, making the soup more mellow.
Clause. 6. Add an appropriate amountTable salt。StewBone brothThe final step is to add the right amountTable saltFlavouring. It should not be put in too earlyTable saltso as not to affect the taste and turbidity of the soup. Wait until it has simmered for 40 minutes, then add an appropriate amount to the soupTable saltand bring to a boil for another 5 minutes. This ensures that the saltiness of the soup is uniform and that the bones taste more delicious.
Table saltIt's very important to get the timing right. If put it too earlyTable salt, which will cause the outer layer of the bone to coagulate, affecting the taste and texture of the soupNutrition factsof release.
2. Milky whiteBone brothAlthough delicious, it should not be consumed in excess. Due to the presence of fat components, drinking too much can easily lead to weight gain.
3. Pay attention to the use of cold waterBlanchto prevent the meat from shrinking after hot water and affecting the deliciousness of the soup.
StewBone brothIt is indeed a delicacy that will leave a lot of memories to remember, especially for the cold winter days. After careful preparation and slow cooking in the above steps, a pot of soup can be simmeredWhite meatFragrantBone broth。The bone marrow and collagen in the soup are slowly simmered for a long time, releasing nutrients that are rich and easy to absorb. For the elderly and children, drink an extra bowl of stewBone brothIt can provide adequate nutrition and enhance physical fitness.
In addition, it is very important to buy fresh large bones. Fresh large bones not only ensure the delicious taste of the soup, but also avoid the impurity of the soup due to the aging of the bones. Before simmering, soak the large bones in lightly salted water and then wash them thoroughly to remove most of the blood and odor, making the soup more pure.
Stir-fryBlanching large bones is an indispensable step. This step helps to break down fats and oils, giving the soup a milky, rich color and adding a unique aroma. At the same time,Stir-fryThe large bones also enhance the texture and flavor of the soup, making it appetizing.
Slow-cooking casserole soup is guaranteedBone brothA key step in the mellow taste. By simmering, the bone marrow and collagen can be fully released, making the soup more flavorful. In the process, it is necessary to pay attention to the mastery of the heat, and after boiling on high heat, turn to medium heat and simmer, which will not dry up and can be retainedBone brothThe delicious taste.
Finally, add the appropriate amount at the right time during the simmering processTable saltSeason to taste. Put it in too earlyTable saltIt will cause the outer layer of the bone to coagulate, which will affect the taste of the soup, so it is added at the right timeTable saltIt can make the saltiness of the soup more uniform and maintain the turbidity of the soup.
All in all, stewBone brothNot only a delicacy, but also rich in nutritional value. By intensifying the selection of ingredients, the correct handling steps, and the right amount of seasoning, we can make a soupWhite meatFragrant and nutritiousBone broth。On a cold day, a bowl is piping hotBone brothcan bring us warmth and satisfaction. So, you might as well stew more for your familyBone brothto bring them comfort and pampering. Let's enjoy the stew togetherBone brothBring warmth, nourish the body and mind.